Mushroom gratin

One of the most pleasant times of the year is the period that signals the arrival of spring, with the return of the pulsing rhythm of life, the birds starting to sing again, the plants with the first buds and leaves starting to show, and the pleasure of air that becomes more mild and sweet. To celebrate the imminent end of winter and the arrival of spring, today we thought we would suggest a very interesting recipe, fresh and yet also simple: mushroom gratin. These mushrooms would be the last available before the fruit and vegetables of spring appear on our tables, so we are going to make them using breadcrumbs and parsley, thus obtaining a very pleasant and tasty appetizer that you might also use as a delicate side dish. Follow our recipe and serve up something a bit different today.

Ingredients

  • champignons mushrooms 400 grams
  • parsley 30 grams
  • breadcrumbs 50 grams
  • white wine 100 millilitres
  • oil
Information
20 minutes Total time
20 minutes Active time
Serves 3 persons
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Preparation

Remove the mushroom stems and their gills from under the cap, and set them aside. Chop the stems and the remains of the mushrooms. Add the chopped parsley stalks and the breadcrumbs to prepare the gratin mixture. Then add a dash of white wine and olive oil to the gratin so that it becomes grainy but moist. Then add salt and half a clove of crushed garlic. Fill the upside down mushroom caps with the gratin mixture, and place in a roasting pan or baking dish. Place in the oven for 20 minutes at 180 °C and then for the last 10 minutes under the grill.

Tips
Do you fancy making a really successful mushroom gratin? Then choose fairly large mushrooms that are also fairly firm, so that they can easily hold the filling.
Trivia
If you don’t want to throw away the stems of your mushrooms, keep them and use them sautéed to make a lovely pasta sauce.

Step by step

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