Return to Content

Mushrooms Au Gratin

Mushrooms Au Gratin
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 4.

If you think it's impossible to improve on sautéed mushrooms, you have to try this recipe for Mushrooms au Gratin.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 pound fresh mushrooms
  • 4 tablespoons butter or margarine
  • 1-1/2 tablespoons flour
  • 3/4 cup chicken broth
  • 1/4 teaspoon dry oregano
  • 1 tablespoon chopped parsley
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup heavy cream
  • 1 tablespoon dry sherry
  • 2 tablespoons grated Parmesan cheese
  • 1/4 cup fresh bread crumbs


Wash the mushrooms and remove stems. Chop the stems fine and slice the caps. Melt butter or margarine in a large skillet and cook the mushrooms for 15 minutes, stirring occasionally.

Stir in the flour and blend well. Gradually stir in the chicken broth. When the sauce is smooth, add the oregano, parsley, salt and pepper. Cook, stirring, for 5 minutes. Stir in the cream and sherry and cook 3 minutes longer.

Put the mushrooms and sauce into a small casserole, sprinkle with cheese mixed with bread crumbs, and bake for 20 minutes at 350 degrees F.

Updated Tuesday, July 24th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111