Wild Mushroom Gratin

(from kylerhea’s recipe box)

Source: The Big Book of Casseroles

Serves 4 people

Categories: Casseroles, May2012, Mushrooms


  • 4 Tbs butter
  • 1 pound mixed wild mushrooms (chanterelle, oyster, or shiitake), cut into uniform slices
  • 6 green onions, including some tender green tops, sliced
  • 1/2 cup light sour cream
  • 1 Tbs all-purpose flour
  • 2 Tbs chopped fresh parsley
  • 1/4 tsp salt
  • Freshly ground pepper to taste
  • 1 cup dry bread crumbs
  • Paprika for sprinkling on top


  1. Preheat oven to 350 degrees F. In a large skillet over medium heat, melt 2 Tbs butter. Add mushrooms and onions and saute until tender, about 5 minutes. Stir in sour cream, flour, parsley, salt, and pepper.

  2. Place mixture in 4 individual 4-by-6-inch gratin dishes lightly coated with cooking spray or oil. In a small skillet over medium heat, melt remaining butter and stir in crumbs. Top the 4 gratin dishes equally with buttered bread crumbs and paprika.

  3. Bake, uncovered, until bubbly, about 25 minutes.

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