WILD MUSHROOM & SHALLOT GRATIN

INGREDIENTS

• 1½ lbs mixed mushrooms
  (shiitake, cremini, oyster, or porcini if available) I USE THEM ALL. I LOVE A GOOD MIXTURE!

• 2 large shallots, thinly sliced

• 3 cloves garlic, minced

• 2 tbsp olive oil

• 2 tbsp butter

• 1 cup heavy cream

• ½ cup whole milk

• a little flour to thicken the cream (optional)

• 1 tsp fresh thyme leaves

• ½ tsp fresh rosemary, finely chopped

• Salt and freshly cracked black pepper

Topping:

• ½ cup grated Parmesan

• ¼ cup breadcrumbs (optional, for texture) - A MUST. IT’S DELICIOUS!

HOW TO MAKE IT

1. Prep

• Preheat oven to 375°F.

• Butter a shallow baking dish.
  
  

2. Cook the Mushrooms

• Heat olive oil and butter in a wide pan over medium-high heat.

• Add mushrooms in batches; cook until deeply browned and moisture cooks off.

• Add shallots and cook until softened and lightly caramelized.

• Stir in garlic and herbs; cook 30 seconds.

• Season generously with salt and pepper, AND OTHER SPICES THAT YOU LOVE IS OK, BUT MAKE SURE YOU TASTE AS YOU SEASON.
  
  

3. Assemble

• Spread mushroom mixture evenly in the baking dish.

• Pour cream and milk over the mushrooms.

• Gently press to settle.
  
  

4. Top & Bake

• Combine Parmesan and breadcrumbs.

• Sprinkle evenly over the top.

Bake uncovered for 30–35 minutes, until bubbling and golden.

5. Rest

• Let rest 10 minutes before serving to set.

NOTES FROM MY TABLE

• Mushrooms must be browned well. Moisture is the enemy.

• Let the food sit and brown. Don’t keep stirring it.

• Breadcrumbs are optional but add texture.

• This dish reheats beautifully.