Mushroom Gratin
NJMA Mycophagy 2020 and Mycophagy 2014
Gratin is both a cooking technique and a culinary dish that has its origins in French cuisine. As a technique, it is method of cooking where various ingredients, typically vegetable- and egg-based, are baked in an ovenproof dish and are browned on top. A broiler is often used to brown the top, although that is not absolutely required. As a culinary dish, a gratin is essentially a casserole that has a crust formed on top.
This mushroom gratin is a recipe that was developed to use up large quantities of mushrooms, such as when you keep finding massive fairy rings of Agaricus campestris, logs just loaded with Pluerotus ostreatus, or when you over-purchase cases of mushrooms from your supplier.
The recipe uses oats and eggs as binders, which helps to reduce the starchy flavor that can often accompany gratins. Oatmeal is a great alternative to breadcrumbs as a binder in most recipes. Other cheeses can be used as an alternative to gruyeré, such as swiss, parmesan, or gouda. I would stick to harder cheeses that melt well and avoid softer cheeses like brie, which tend to break when cooked too long.
Yield: 1 gratin/casserole dish, about 8-10 servings
Ingredients:
3 1/2 lbs. White (button) Mushrooms
1/2 lb. Oyster Mushrooms
1/2 lb. Maitake Mushrooms
1/2 cup Parsley
1/4 cup Thyme
1/4 cup Onion Powder
1/4 cup Garlic Powder, granulated
1/4 cup Canola Oil
1 cup Onion; yellow, medium dice
8 oz. Gruyere, grated
3 Eggs
1 1/2 cups Oats; Old Fashioned
Salt & Pepper, to taste
Method:
NJMA Mycophagy 2020 and Mycophagy 2014
Gratin is both a cooking technique and a culinary dish that has its origins in French cuisine. As a technique, it is method of cooking where various ingredients, typically vegetable- and egg-based, are baked in an ovenproof dish and are browned on top. A broiler is often used to brown the top, although that is not absolutely required. As a culinary dish, a gratin is essentially a casserole that has a crust formed on top.
This mushroom gratin is a recipe that was developed to use up large quantities of mushrooms, such as when you keep finding massive fairy rings of Agaricus campestris, logs just loaded with Pluerotus ostreatus, or when you over-purchase cases of mushrooms from your supplier.
The recipe uses oats and eggs as binders, which helps to reduce the starchy flavor that can often accompany gratins. Oatmeal is a great alternative to breadcrumbs as a binder in most recipes. Other cheeses can be used as an alternative to gruyeré, such as swiss, parmesan, or gouda. I would stick to harder cheeses that melt well and avoid softer cheeses like brie, which tend to break when cooked too long.
Yield: 1 gratin/casserole dish, about 8-10 servings
Ingredients:
3 1/2 lbs. White (button) Mushrooms
1/2 lb. Oyster Mushrooms
1/2 lb. Maitake Mushrooms
1/2 cup Parsley
1/4 cup Thyme
1/4 cup Onion Powder
1/4 cup Garlic Powder, granulated
1/4 cup Canola Oil
1 cup Onion; yellow, medium dice
8 oz. Gruyere, grated
3 Eggs
1 1/2 cups Oats; Old Fashioned
Salt & Pepper, to taste
Method:
- Mix mushrooms with herbs, seasonings, and oil.
- Roast for 15-20 min. @ 400 degrees in oven or until mushrooms are golden brown; mushrooms should be fully cooked and dry.
- Sauté Onions until translucent.
- Mix cooked mushrooms, onions, 5 ounces gruyere, eggs, & oatmeal.
- Pack in greased gratin dish, sprinkle remaining gruyere on top
- Cover and bake for 45 minutes in @375 F oven
- Remove cover and bake for additional 15 minutes. Place under a broiler for several minutes if a deeper browning is desired but be careful and don't burn it!
