1/1 Photo of Mushroom Parmentier
Antoine-Augustin Parmentier was a french scientist that promoted potatoes as a food source for humans in France and throughout Europe. Any dish that bares his name will be sure to contain a lot of potatoes. This dish is a vegetarian take on Hachis Parmentier which is basically a Shepherd's or Cottage Pie. I made this Mushroom Parmentier from a recipe I once saw on French food at Home on Food Network Canada. If you are a mushroom lover like I am you have to try it. It is rich, delicious and the mushrooms are tender and meaty.
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- 2 lbs mushrooms, any combination you like
- 3 tablespoons butter
- 2 tablespoons olive oil, more as needed
- 1 large red onion, chopped
- 3 garlic cloves
- 3 -4 sprigs fresh thyme leaves, stems removed
- 1/2 cup red wine
- 1/2 cup vegetable stock or 1/2 cup water
- salt and pepper
- 1 tablespoon flour
- 1/4 cup fresh parsley, chopped
- 1Heat the oven to 425°F/220°C.
- 2Clean and quarter the mushrooms. (Dice if using portabello).
- 3Heat 2 of the tablespoons of the butter with one tablespoon of the olive oil and sauté the mushrooms until golden. Remove from pan.
- 4Heat the other spoonful of olive oil (more if needed) and sauté the onion until soft. Add the garlic for one minute.
- 5Deglaze with the wine and reduce to about a tablespoon.
- 6Add the stock, thyme leaves and the mushrooms, season with salt and pepper, cook until the stock has reduced by half.
- 7Combine the flour with the last tablespoon of butter in a small dish and the stir it into the sauce. Cook until the liquid has thickened to a sauce, a matter of minutes. Stir in the parsley. Spoon the mixture into a gratin dish.
- 8Potato Topping: Steam the potatoes in a covered saucepan with about an inch of water in the bottom, until very tender. Keep and eye on them or you will start to brown the bottom. This way of steaming the potatoes gives them a nice texture and flavour.
- 9Mash the potatoes with the butter and milk until very smooth, adding more milk if needed.
- 10Season with salt and pepper. Stir in the Gruyere cheese.
- 11Spread over the mushroom mixture, smooth with the back of a spoon.
- 12Sprinkle over the Parmesan.
- 13Bake until golden on top, about 15 minutes.
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Nutritional Facts for Mushroom Parmentier
Serving Size: 1 (461 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 433.8
- Calories from Fat 196
- Total Fat 21.8 g
- Saturated Fat 10.9 g
- Cholesterol 49.1 mg
- Sodium 185.8 mg
- Total Carbohydrate 43.7 g
- Dietary Fiber 7.1 g
- Sugars 6.2 g
- Protein 15.5 g
The following items or measurements are not included:
fresh thyme leaves