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mushrooms au gratin

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

Mushrooms au gratin

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

An easy, cheesy side dish that's perfect with grilled chicken or steak.


  • 2 tbsp extra-virgin olive oil
  • 2 lbs fresh cremini mushrooms, sliced thick
  • 4 tablespoons butter
  • 2/3 cup sour cream
  • 1 – 2 tbsp flour
  • 1/4 tsp coarse salt
  • a few turns of freshly ground black pepper
  • 1 cup shredded cheese (suggested: Swiss)
  • 1/4 cup chopped fresh parsley


  1. Preheat the oven to 400F.
  2. Preheat a large skillet over medium-high heat. Add the oil and, when it's shimmering, add the mushrooms. Cook until they've released their liquid and it's evaporated, then they've started to brown.
  3. Mix together the sour cream and flour, whisking to make sure the flour is well-incorporated. Stir in the salt and pepper..
  4. Add to the sour cream mixture the pan. Cook for one minute, stirring constantly. Turn off the heat.
  5. Transfer the mixture to a greased baking dish. Top with cheese and pop it in the oven. Bake for 15-20 minutes or until the cheese is melted and starting to brown.
  6. Sprinkle with the parsley and serve.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 419Total Fat: 35gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 81mgSodium: 449mgCarbohydrates: 16gFiber: 2gSugar: 5gProtein: 14g

This data was provided and calculated by Nutritionix.

Kristy Bernardo
Latest posts by Kristy Bernardo (see all)


Friday 24th of June 2022

Can't wait for leftovers (only 2 of us in house!) to put over baked potato!!! Another fave potato topping is asparagus in bechamel sauce, too!


Thursday 25th of October 2012

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.

the wicked noodle

Friday 26th of October 2012

eek!! This is one of my oldest posts and the photos are slightly embarrassing! I may have to update this soon. But the mushrooms really are delish!


Wednesday 3rd of March 2010

Hi guys,

I know this might be a bit off topic but seeing that a bunch of you own websites, where would the best place be to host. Someone recommended I use Blue Host for $6.95 a month which seems like a great deal. Anyone here on using them?

the wicked noodle

Monday 11th of January 2010

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.


Sunday 10th of January 2010

Do we saute the mushrooms in butter, or just throw them in the pan? Won't the butter burn at that temperature?

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