Recipe: Tasty Mushroom gratin with eggs & parmesan

Mushroom gratin with eggs & parmesan. The secret ingredient in our Stuffed Mushrooms? In a large broiler-safe skillet, heat butter over medium-high heat. In a large skillet, saute mushrooms in butter until tender.

Since we have the holidays going up, this Creamy Spinach and Mushroom Gratin looked like the perfect recipe to share. I've made this several times and I've also prepared it and left it in the refrigerator and cooked it later. Pour over the eggs in the gratin dish. You can cook Mushroom gratin with eggs & parmesan using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Mushroom gratin with eggs & parmesan

1. Prepare 3 tbsp of Olive oil.
2. You need 400 grams of Flat or portobello mushrooms, gills removed, thickly sliced.
3. You need 600 grams of Button mushrooms.
4. You need 1 small of Brown onion, finely chopped.
5. You need 5 clove of Garlic, crushed.
6. It's 1 1/2 tbsp of Fresh thyme leaves.
7. It's 2 tbsp of Red wine vinegar.
8. Prepare 1/2 cup of Thickened cream.
9. You need 20 grams of Butter.
10. It's 2 large of Eggs.
11. You need 1/2 cup of Parmesan or pecorino, finely grated.
12. Prepare 1 tbsp of Fresh chives, chopped.
13. Prepare 1 tbsp of Fresh parsley, chopped.

Another option is to arrange the egg/sauce mixture on top of some thinly sliced smoked ham--. Whisk together the sour cream, egg yolk, and salt and pepper; stir into the mushrooms. Spoon mushroom mixture into a shallow baking dish; sprinkle with the chopped parsley and shredded cheese. Sprinkle in the flour and whisk until smooth.

Mushroom gratin with eggs & parmesan instructions

1. Preheat oven to 260*C or 240*C fan-forced.
2. Heat a large deep non-stick frypan over med-high heat. Add oil, the add mushrooms and cook for 4 mins, until softened. Cook, stirring occasionally, for 8 mins, until mushrooms are golden brown and tender..
3. Add onion and cook for 3 mins, until softened. Add garlic and thyme and cook for 2 mins, until fragrant. Stir in vinegar and cook for 30 secs, until vinegar evaporates. Reduce heat to med. Stir in cream and butter and cook until cream simmers. Remove pan from heat and season to taste. Transfer to 20 x 20 cm baking dish..
4. In a med bowl, combine eggs, cheese, chives and parsley. Season. Whisk vigorously for 30 secs, until slightly foamy. Pour and spread egg mixture over mushrooms..
5. Bake for 10 mins, or until egg mixture is just cooked through and slightly browned.

Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. For the strata: In a large saucepan over medium-high heat, melt the butter. Transfer the mushrooms and spinach to the ramekins and crack an egg on top of each. Slice the eggs with an egg slicer, arrange them over the mushrooms in an even layer and season lightly with salt and pepper. Chicken, Mushroom and Broccoli Au Gratin is a twist to the classic Potato Au Gratin which is a  French dish.