mushrooms au gratin

dscn4822THESE.  ARE.  SO.  YUMMY!!

I adore mushrooms.  Doesn’t matter to me how they’re prepared, what type of mushroom it is, or if it’s appetizer, entree, or dessert (okay, even I draw the line at dessert…maybe).  Add a sour cream mixture and add a layer of cheese?  I’m in food heaven. 

The trick to getting the most flavor from your mushrooms is to cook them over HIGH heat.  You almost want to think of your meaty mushrooms as a nice, juicy steak…put them in a very hot pan, and don’t touch them for at least a few minutes, and preferably after they’ve released all their moisture and it’s evaporated.  You want to get a nice, golden color to them before flipping them – that’s how you’ll build the most flavor.

This is a great mushroom recipe that even my kids will eat (well, one of them).  The leftovers heat up very nicely and taste just as good as when they’re fresh out of the oven.  I hope you enjoy them!

mushrooms au gratin

  • 4 tablespoons butter
  • 2 lbs fresh mushrooms, sliced thick (I use cremini)
  • 2/3 cup sour cream  
  • 1 – 2 tablespoons flour
  • 1/4 cup chopped fresh parsley
  • 1 cup shredded cheese (swiss works great here, although I usually use a mexican blend that works fine)

Preheat your oven to 400 degrees.

Put mushrooms in a very hot pan, cooking until they’re good and browned. 


Mix together the sour cream and flour.  Add a little salt and pepper, too.


Add to the mushrooms in the pan.  Cook it for about a minute or so.


Transfer the mixture to a greased baking pan (I use an 11×7).  Top with cheese and parsley.


Bake for about 10 – 15 minutes, then enjoy!



  1. says

    Sounds like a delicious (and easy) recipe! I always tell my family and friends that they key to great sauteed mushrooms is the high-high heat. They often tell me their stories about how they saute mushrooms on medium-high and they get that "mushroom soup" from all the moisture. High heat all the way, I like them crispy brown!

    Thanks for sharing!

    – Brittany

  2. says

    Mushrooms tend to soak up any moisture in a pan pretty quickly, so your butter shouldn't burn. I've never had any problems, but you if you're concerned you can always add a bit of olive oil to the butter and that will give you a higher smoke point.

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  4. Aggie says

    Oh my gosh these sound amazing!! I love mushrooms prepared in so many ways, this one is new to me. What a great side dish to so many things.

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