Easy & Tasty Wild Mushroom Gratin

Wild Mushroom Gratin Recipe combines the natural charm of porcini mushrooms with the warmth of potatoes in this delightful meal. Jump in and prepare for a satisfying experience with potatoes, porcini mushrooms, and gratin all in one simple recipe!

Why You’ll Love Porcini Wild Mushroom Gratin:

• Porcini mushrooms offer a deliciously rich and nutty flavour that is truly distinct.
• The creamy and cheesy gratin base perfectly complements the mushrooms.
• Potatoes are potatoes, who doesn’t love potatoes

Wild mushroom gratin in picture steps

To make wild mushroom gratin, follow the steps shown in the picture:

• Boil the potatoes in hot water for about 10 minutes or until soft but not overcooked.
• Slice the potatoes
• Sauté wild mushrooms, or any other type of mushrooms you have.
• Make chesy mix (see recipe)
• Layer potatoes – mushrooms – chesy mixture – potatoes. The last layer must be potatoes.
• Top the last layer of potatoes with the rest of the chesty mixture and if you like (I do) add a layer of grated cheese on top.

Wild Porcini Mushrooms Craving

Porcini mushrooms are dear to my heart and kitchen. Their taste is simply unbeatable and I find myself constantly craving more. I’ve experimented with various techniques to preserve them, such as freezing, drying, and pickling, but my longing for porcinis remains.

Austria prohibits the collection of chanterelle and porcini mushrooms after October 1st due to their status as endangered varieties. Possibly because of their popularity among foragers.

As the season’s end approaches, I feel like I’ve missed some of the forest’s amazing sights. However, according to my husband, he has a different perspective. 😀

Wild Mushroom Gratin Recipe

Wild Mushroom Gratin Recipe

Difficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Wild Mushroom Gratin Recipe combines the natural charm of porcini mushrooms with the warmth of potatoes in this delightful meal. Jump in and prepare for a satisfying experience with potatoes, porcini mushrooms, and gratin all in one simple recipe!

Ingredients

• 300 grams (1/2 pound) fresh wild mushrooms: porcini mushrooms, cleaned and sliced

• 250 grams (about 9 ounces) potatoes, whole (for boiling), then thinly sliced

• 1 smaller onion

• 15 milliliters (1 tablespoon) unsalted butter

• 1 garlic clove

• 230 milliliters (1 cup) sour cream

• 1 egg

• 60 grams (1/4 cup) cheddar cheese

• 60 grams (1/4 cup) grated Parmesan cheese

• Salt and pepper to taste

Directions

• Heat your oven to 190°C (375°F).
• Potatoes
• Boil the whole potatoes in a pot of water until they become tender but not too soft, usually around 15-20 minutes, depending on their size.
• After that, take them out of the water, let them cool off a bit, and then cut them into thin slices.
• Mushrooms
• In a big frying pan, melt butter over medium heat. Add the small onion that has been finely chopped. Fry them until the onions go translucent.
• Add the sliced porcini mushrooms and the minced garlic clove. Cook until the mushrooms are tender and liquid has thicker consistency, most of the moisture has evaporated.
• Creamy Cheese Mix
• Mix together the sour cream, egg, cheddar cheese, and Parmesan cheese in a bowl.
• Add salt and pepper to the mixture based on your taste.
• Layering Gratin
• In a baking dish, begin by layering the sliced potatoes evenly. Add half of the creamy mushroom mixture on top of the potatoes.
• Add another layer of sliced potatoes, followed by the remaining mushroom mixture, and the remaining potatoes. Finish off the gratin with the rest of the cream mixture. If you would like, you can add extra Parmesan cheese on top of the gratin.
• Place the gratin dish in the preheated oven and bake for about 25-30 minutes, until the top is golden brown and the gratin is bubbling.
• Serve. Take the gratin out of the oven and wait a few minutes before serving.

Notes

• You can make this dish with any wild mushrooms you have on hand. Or make it with cultivated mushrooms, or a combination of the two.
• If you prefer more moisture in the dish, you can also add cooking cream to the mushrooms, or make a béchamel sauce.

If you don’t have any wild mushrooms, or if you don’t have enough porcini mushrooms, you can use fresh champignon mushrooms. Take about 1/2 kg of mushrooms and sauté them as described in the recipe. If you have dried porcini mushrooms, add 1 tablespoon of dried porcini mushrooms to the sautéed champignons and you will get an amazing mushroom gratin.

Spices that go with potato and wild mushroom gratin

To improve the taste of your potato and porcini mushroom gratin recipe, include these spices and herbs:

• Thyme: Fresh Thyme adds depth and aroma to the dish thanks to its earthy and slightly floral notes. Use dried or fresh thyme leaves to sprinkle over the wild mushroom gratin or incorporate in creamy mix
• Nutmeg: Add a small amount of ground nutmeg to the creamy gratin sauce for warmth and a subtle sweetness. Use sparingly, as a little goes a long way.
• Rosemary: Rosemary’s strong, piney flavor complements mushrooms and gives the mushroom gratin a nice herbal essence. Use fresh or dried rosemary leaves.

• White Pepper: Using white pepper, instead of black pepper, in your gratin recipe will bring out the dish’s flavors. White pepper is a less intense option.
• Paprika: Sweet or smoky paprika can provide a smoky and a vibrant touch to the gratin. Enhancing its taste and visual appeal.

Remember to use these spices and herbs in moderation, as their flavors can be quite pronounced. Experiment with combinations to find the balance that suits your personal taste preferences and complements the porcini mushrooms and potatoes in your gratin dish.

Nutrition for Porcini mushroom and Potato Gratin recipe:

Health benefits of bolete mushrooms

According to WebMD – Benefits of Bolete Mushroom incorporating bolete mushrooms into your diet can enhance your culinary experiences and contribute to your overall well-being.

• Antioxidant Benefits: Bolete mushrooms contain antioxidants, such as beta carotene, lycopene, and flavonoids. These antioxidants combat free radicals and lower the risk of chronic illnesses.
• Potential Anticancer Properties: Studies imply that these mushrooms may restrain the growth of cancer cells, thereby preventing cancer.
• Good for Digestive System: As these mushrooms are a great source of dietary fibre, they assist in maintaining a healthy digestive system and preventing constipation.
• Liver Protection: Boletes have antioxidant properties that safeguard the liver from harm and swelling, promoting liver well-being.
• Antimicrobial Activity: Bioactive compounds found in bolete mushrooms are antibacterial and antiviral, mitigating the risk of wound infections.
• Blood Pressure Control: With low sodium and high potassium levels, boletes contribute to regulating blood pressure and maintaining a healthy heart.
• Abundant Nutritional Profile: These mushrooms give us vitamins B1 to B9, C, and E, as well as important minerals such as iron, calcium, magnesium, copper, phosphorus, potassium, zinc, and selenium.

Recipes Using Wild & Dried Mushrooms

You can use dried mushrooms in this recipe too. But here are some more suggestions. Dried wild mushrooms are excellent addition to vegetarian and vegan dishes, they impart a meaty flavor without the need for meat.