• HOME
  • ABOUT
    • Our Story
    • FAQs
    • Contact Us
  • FORAYS
    • Forays during the Pandemic
    • Foray Etiquette
    • Foray Guidelines
    • Taxonomy
  • MEMBERSHIP
    • Join/Renew
    • Membership Benefits
    • Citizen Scientist
    • What is in it for Kids?
    • Volunteer Opportunities
    • Photo Contest Winners
  • EVENTS
    • Virtual Events
    • Fungus Fest
    • Victor Gambino Weekend Trip
  • NEWSLETTER
  • NJ MUSHROOMS
    • Common NJ Mushrooms
    • Special Projects
    • NJMA Foray Species Lists
    • Rarely Recorded Fungi
    • Useful Field Guides
  • SPECIAL INTERESTS
    • Culinary
    • Lichens
    • Slime Molds
    • Medicinal Fungi
    • Mushroom Cultivation
    • Art
    • MycoCrafts
  • RESOURCES
    • Mushroom Identification
    • Mushroom Clubs
    • Observation Recording
    • For Learning
    • Mycoremediation
    • Poison Control
  • MEMBERS ONLY
    • NJMA Merchandise
    • Current Newsletter
    • Current Year Newsletters
    • Foray Schedule 2022
    • Directions
    • New Member Welcome
    • YouTube Channel
    • NJMA Hebarium
    • NJMA Library
    • Suggest New Foray Sites
    • By Laws
    • Log Out
NEW JERSEY MYCOLOGICAL ASSOCIATION
  • HOME
  • ABOUT
    • Our Story
    • FAQs
    • Contact Us
  • FORAYS
    • Forays during the Pandemic
    • Foray Etiquette
    • Foray Guidelines
    • Taxonomy
  • MEMBERSHIP
    • Join/Renew
    • Membership Benefits
    • Citizen Scientist
    • What is in it for Kids?
    • Volunteer Opportunities
    • Photo Contest Winners
  • EVENTS
    • Virtual Events
    • Fungus Fest
    • Victor Gambino Weekend Trip
  • NEWSLETTER
  • NJ MUSHROOMS
    • Common NJ Mushrooms
    • Special Projects
    • NJMA Foray Species Lists
    • Rarely Recorded Fungi
    • Useful Field Guides
  • SPECIAL INTERESTS
    • Culinary
    • Lichens
    • Slime Molds
    • Medicinal Fungi
    • Mushroom Cultivation
    • Art
    • MycoCrafts
  • RESOURCES
    • Mushroom Identification
    • Mushroom Clubs
    • Observation Recording
    • For Learning
    • Mycoremediation
    • Poison Control
  • MEMBERS ONLY
    • NJMA Merchandise
    • Current Newsletter
    • Current Year Newsletters
    • Foray Schedule 2022
    • Directions
    • New Member Welcome
    • YouTube Channel
    • NJMA Hebarium
    • NJMA Library
    • Suggest New Foray Sites
    • By Laws
    • Log Out
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:
  1. Mix mushrooms with herbs, seasonings, and oil.                  
  2. Roast for 15-20 min. @ 400 degrees in oven or until mushrooms are golden brown; mushrooms should be fully cooked and dry.        
  3. Sauté Onions until translucent.                      
  4. Mix cooked mushrooms, onions, 5 ounces gruyere, eggs, & oatmeal.                     
Reserve the remaining gruyere for next step.            
  1. Pack in greased gratin dish, sprinkle remaining gruyere on top                   
  2. Cover and bake for 45 minutes in @375 F oven                   
  3. 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!                        
*Any combination of fresh mushrooms can be used…this recipe is a great way to utilize excess quantities of mushrooms.  
                                                  

​Copyright (c) 2021-2022 New Jersey Mycological Association
NJMA is a 501(c)(3) tax-exempt, tax-deductible New Jersey non-profit corporation.
Contact Us
Executive Login
NJMA Facebook Access
Instagram Icon
  • HOME
  • ABOUT
    • Our Story
    • FAQs
    • Contact Us
  • FORAYS
    • Forays during the Pandemic
    • Foray Etiquette
    • Foray Guidelines
    • Taxonomy
  • MEMBERSHIP
    • Join/Renew
    • Membership Benefits
    • Citizen Scientist
    • What is in it for Kids?
    • Volunteer Opportunities
    • Photo Contest Winners
  • EVENTS
    • Virtual Events
    • Fungus Fest
    • Victor Gambino Weekend Trip
  • NEWSLETTER
  • NJ MUSHROOMS
    • Common NJ Mushrooms
    • Special Projects
    • NJMA Foray Species Lists
    • Rarely Recorded Fungi
    • Useful Field Guides
  • SPECIAL INTERESTS
    • Culinary
    • Lichens
    • Slime Molds
    • Medicinal Fungi
    • Mushroom Cultivation
    • Art
    • MycoCrafts
  • RESOURCES
    • Mushroom Identification
    • Mushroom Clubs
    • Observation Recording
    • For Learning
    • Mycoremediation
    • Poison Control
  • MEMBERS ONLY
    • NJMA Merchandise
    • Current Newsletter
    • Current Year Newsletters
    • Foray Schedule 2022
    • Directions
    • New Member Welcome
    • YouTube Channel
    • NJMA Hebarium
    • NJMA Library
    • Suggest New Foray Sites
    • By Laws
    • Log Out