Bliss created by the rich aroma of mushrooms and the charred cheese
The moment you open the oven door, you can smell the aroma of fragrant cheese and the rich earthy aroma of mushrooms. There is no dish that warms the heart like freshly baked piping hot gratin on the dining table during the chilly season.
Introducing how to make a simple French gratin that incorporates the essence of authentic French home cooking and delivers restaurant-quality richness without the hassle of making white sauce (bechamel) from scratch.
Ingredients (for 2-3 people)
- Mushrooms of your choice: 300g in total (combining 3 or more types of mushrooms such as Maitake mushrooms, Shimeji mushrooms, King mushrooms, Shiitake mushrooms, mushrooms, etc. will create a layered flavor)
- Garlic: 1 clove (chopped)
- Salted butter: 20g
- Fresh cream (recommended milk fat content of 35% or more): 150ml
- Gruyere cheese or pizza cheese: 80g
- Ground cheese (Parmesan): 1 tbsp
- Salt and coarsely ground black pepper: Appropriate amounts of each
- Nutmeg (if available): A pinch
- Parsley (chopped): as needed
Chef’s direct instructions: Cooking procedures that bring out the deliciousness
1. Preparation of mushrooms (do not wash with water)
Mushrooms lose their flavor when they absorb moisture, so wipe away any dirt with a paper towel. Tear it into bite-sized pieces with your hands. If you tear it by hand rather than using a knife, the cross section will be wider and the sauce will stick to it more easily.
2. Grill over high heat to condense the flavor
Put the butter and garlic in a frying pan and heat over low heat until fragrant, then turn the heat up to high. Add the mushrooms all at once and let them brown without moving them too much. The biggest secret to preventing watery texture is to thoroughly remove moisture while baking. Season with salt and black pepper.
3. Stir in the fresh cream and bring to a gentle simmer.
Once the mushrooms have reduced their bulk and are well browned, add the cream and nutmeg. Simmer for 2 to 3 minutes over medium heat, then turn off the heat when it thickens.
4. Transfer to a heat-resistant plate and bake until fragrant.
Pour the mushrooms and sauce into a heat-resistant dish and spread the Gruyère and grated cheese evenly over everything. Bake in a preheated oven (or toaster) at 200℃ for about 10 to 12 minutes until the cheese is bubbly and golden brown.
Finish by sprinkling with chopped parsley and black pepper. Enjoy it generously on a baguette and with a rich white wine or a light red wine.