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

• 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!

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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