Mushrooms Au Gratin

GOLDEN, BUBBLY & ABSOLUTELY DELICIOUS

If you're looking for a dish that brings both nostalgia and gourmet appeal to the table, look no further than Mushrooms Au Gratin. This vintage recipe, beloved for its creamy texture and golden, cheesy crust, is a classic that deserves a comeback.

I had the pleasure of connecting with my friend, Kayleen Reusser in a recent trip to my home town of Bluffton, Indiana.  Kaye is an author, speaker and has a great blog by the name of Vintage Eats.  You can find her at https://kayleenreusser.com.

Kayleen loves to bring back nostalgic recipes and I'm all for it.  She kindly offered to open her home, and more importantly her kitchen, to share this lovely mushroom centric recipe and I know you're going to love it.

A Timeless Classic
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Au gratin dishes  have long been a staple in European and American home cooking, with their origins tracing back to French cuisine. The term "au gratin" refers to a dish topped with breadcrumbs and cheese, then baked until bubbling and golden brown. This particular recipe, featuring mushrooms, offers an earthy depth of flavor that pairs beautifully with the rich, cheesy topping.

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Vegan/Vegetarian/Dairy Free/Gluten Free Adaptable
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It's quite easy to make this recipe vegan and non-dairy friendly by substituting your favorite plant based butter for the dairy butter and some full fat coconut milk for the cream.  There are also great plant based parmesan options out there for you made from nutritional yeast.
Gluten free breadcrumbs are easily found in most stores if you'd like that option as well.

THE MUSHROOMS COOK DOWN TO THIS LOVELY PILE

Serving Suggestions
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Mushrooms Au Gratin makes a wonderful side dish for roasted meats, poultry, or even as a standalone vegetarian entrée served with crusty bread and a crisp green salad.

ADDING IN THE FLOUR, BROTH & CREAM GIVES THIS LUXURIOUS SAUCE

Why You’ll Love It
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This dish embodies everything we love about vintage recipes—simple ingredients, classic flavors, and a rich, comforting taste. Whether you're hosting a dinner party or just treating yourself to an indulgent meal, Mushrooms Au Gratin is a timeless dish that never goes out of style.

YES, PLEASE! THIS IS SO DECADENT TASTING.

IT'S WONDERFUL TO FILM WITH FRIENDS & HAVE MY MOM ON SET!

Mushrooms Au Gratin with Kayleen Reusser of Vintage Eats
Vintage Eats - KayleenReusser.com
Recipe adapted from the Nashville Seasons cookbook, by Nashville Junior League (Circa 1964)



1 pound mushrooms, cleaned and sliced (we used cremini/baby Bella)
1/4 cup butter (or plant based butter)
3 tablespoons flour
3/4 cup chicken or vegetable broth
Salt to taste
1/4 teaspoon ground black pepper
1 tablespoon sherry
2 tablespoons parmesan cheese
1/4 cup bread crumbs (or gluten free bread crumbs)
1/4 teaspoon dried marjoram (you can also use rosemary)
1 tablespoon fresh parsley, chopped (optional for garnish)


Preheat oven to 350 F


In a medium skillet, melt butter and saute mushrooms for 15 minutes.  They wlll reduce greatly in size.
Add flour and mix thoroughly.
Gradually add chicken broth.  When sauce is smooth, add in marjoram, salt and pepper.  Cook 5 additional minutes.
Add in cream snd sherry and cook 3 more minutes.


Place into a buttered 1 quart casserole.
Combine parmesan and breadcrumbs and sprinkle over the mushroom mixture/
Bake 15 minutes.
Sprinkle with fresh parsley before serving if desired.