Fantastic Mushrooms Au Gratin

"This is one of my family's all time favorite mushroom recipes, you can double the recipe, I have left the garlic as optional if you are a garlic lover I suggest to add in and you may adjust the amount to taste --- you will love this! :)"
 
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photo by jaldredey photo by jaldredey
photo by jaldredey
photo by jaldredey photo by jaldredey
photo by Christina Sue photo by Christina Sue
photo by Boomette photo by Boomette
photo by *Parsley* photo by *Parsley*
Ready In:
20mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Preheat oven to 400 degrees F.
  • Grease a shallow baking dish.
  • In a medium skillet saute the sliced mushrooms with butter over medium-high heat (if using garlic add in with the mushrooms).
  • In a small bowl, blend together sour cream, salt, pepper and flour.
  • Add to the mushrooms in the pan.
  • Heat until JUST beginning to boil.
  • Transfer to a baking dish.
  • Sprinkle with chopped parsley and cheese.
  • Bake for about 10-15 minutes.

Questions & Replies

  1. Hello! I just wanted to clarify, for the mixture in the small bowl. What do we do with it? I reread the steps and it didn't say anything about using the mixture for anything right after it was made.
     
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Reviews

  1. What a disappointment this dish turned out to be. We love mushrooms and cheese, but this was not a keeper for us. The sour cream mixture did not elevate the flavor of the mushrooms. I used king oyster mushrooms, button mushrooms, and beech mushrooms and would have preferred them simply sauteed in butter and garlic.
     
  2. OMG!! This was great following to letter... ...the next time I added Chopped red peppers, green onions, and crumbled bacon, and used as topping for baked potatoes! BIG HIT!
     
  3. I needed something quick and easy to use up some baby portabellos.... and this fit the bill perfectly! I did as one other reviewer did and served it on top of baked potatoes..... Mmmmmm. I see school lunches in my future (both DH and I are teachers). Our 16 year old daughter also liked it alot! The only thing I did different was use fatfree greek yogurt in place of the sour cream and used half shredded parm. and cheddar blend (I was out of Mozzerella)..... This is a keeper! Thanks for posting!
     
  4. This was fantastic! A huge hit with our family & a definite do-over on a monthly basis or more frequently. The only change I made was to reduce 1/2 c white wine in the pan after the mushrooms we were browned. Other than that, I followed the recipe to the letter. Awesome!
     
  5. This was a huge win at dinner. My husband loves mushroom dishes, and when he took his first bite he gave me that look that he does when he's had a bite of something indescribably delicious, right before he tells me that I should make it as often as possible. I threw it together quickly, and I realized later that since I only had 8 oz of mushrooms and didn't measure, I used about 3x the amount of butter that I should have (I should have poured if off before adding the sour cream). Also, we've started eating Paleo, so I left out the flour - the dish turned out more watery than I think it will next time when I use the right amount of butter! I did use seasoned salt as the recipe recommends. I will definitely make this again - probably to serve over steak next time.
     
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Tweaks

  1. I needed something quick and easy to use up some baby portabellos.... and this fit the bill perfectly! I did as one other reviewer did and served it on top of baked potatoes..... Mmmmmm. I see school lunches in my future (both DH and I are teachers). Our 16 year old daughter also liked it alot! The only thing I did different was use fatfree greek yogurt in place of the sour cream and used half shredded parm. and cheddar blend (I was out of Mozzerella)..... This is a keeper! Thanks for posting!
     
  2. OMG! This was delicious! I used soy sauce instead of salt (that is how I always saute my mushrooms) and served over brown rice. I will be making this often! Thanks Kittencal!
     
  3. used olive oil instead of butter, forgot the flour. used better than sour cream and swiss cheese. added an onion. absolutely loved it, will definately make again following directions as written, except try it vegan! :)
     

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