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Cheesy Mushroom-Sage Gratin

This one started out as an experiment. Unfortunately, the experiment turned out as I expected. However, it was also unexpectedly decadent, despite the pitfall!
Let me explain …
I’m a big fan of complicated recipes with a variety of moving parts and memorable flavors, in an effort to eek out the most bestness possible. Contrarily, I enjoy coming up with dead simple recipes and embracing the rustic. Sometimes, food tastes great in its most simplistic and natural state. In the middle of those two extremes is just a bunch of whatever n’ stuff.
With this recipe I set out to make a one-pan delight! The idea was to toss a bunch of mushrooms in some cream, with something herby, coat it with cheese and bake it!
Here was my concern: Mushrooms contain a lot of water. When you cook mushrooms, they go from big light fluffy fungi to these small shriveled little umami bombs. They shrink and shrivel because all that water is removed, causing the size and shape to shrink and recede. In this case, I was concerned the mushrooms would release all their water and create kind of a cheese coated soupy mess.
My concerns were well founded. It was a big soupy cheesy soupy soupy mess. However! (and I say this as I dramatically point to the sky) … It was delicious! The sage, garlic and mushroom essence blended with the cream as it all baked together creating a FANTASTIC mushroom cream! It was almost like a sauce down there. This soupy sauce with the salty cheesy umami bombs … well … It was fantastic!
I used these fun little porcelain tartlet pans I had lying around, but this could just as easily be done in a single casserole pan. Ultimately, it’s not the beauty and presentation we’re looking for here, it’s the cheesy creamy soupy mushroom delight we’re aiming for.
I think we hit it!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer, Side Dish
Cuisine: American, Italian, Mediterranean
Servings: 6
Author: DJ Foodie

Ingredients

  • 2 lbs. cremini mushrooms button or portobello would work, too!
  • 2 tbsp melted butter
  • 6 cloves garlic chopped
  • 3/4 cup heavy cream
  • 1 Tbsp chopped fresh sage
  • 1 cup grated parmesan
  • Salt and pepper to taste

Instructions

  • Pre-heat oven to 350°F (177°C).
  • In a large mixing bowl, toss together the mushrooms, garlic, melted butter and a bit of salt and pepper.
  • Divide the mushroom mixture between 6 small tart or pie pans (or just line the bottom of a small casserole pan with them).
  • Evenly pour the cream over the top of the mushrooms, letting it pool at the base.
  • Sprinkle the sage evenly over the top of the mushrooms, along with a bit more salt and pepper.
  • Cover the top of the mushrooms with the cheese.
  • Bake for about 20 to 25 minutes, or until the cheese melted and begins to color.
  • Remove, let sit for about 5 minutes to relax and solidify a twinge. Serve!