🍄 Creamy Mushroom Au Gratin
Ruth’s Chris–Inspired | Mediterranean Twist
🧺 Ingredients (Serves 4–6)
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680 g (1½ lb) cremini or button mushrooms, sliced
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2 tbsp extra-virgin olive oil
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1 tbsp butter (optional, keeps it rich but balanced)
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1 small onion or shallot, finely diced
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3 cloves garlic, minced
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¾ cup heavy cream (or half cream + half milk)
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¼ cup Greek yogurt or sour cream (Mediterranean lightener)
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¾ cup grated Gruyère or Parmesan (or a mix)
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¼ cup shredded mozzarella (for melt)
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½ tsp sea salt
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½ tsp black pepper
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½ tsp dried thyme (or rosemary)
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Pinch nutmeg (classic au gratin touch)
Optional Topping
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2 tbsp breadcrumbs or panko
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1 tbsp olive oil or melted butter
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1 tbsp Parmesan
👩🍳 Instructions
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Preheat Oven
Set to 190°C / 375°F. Lightly grease a baking dish. -
Sauté the Mushrooms
Heat olive oil (and butter, if using) in a large skillet over medium-high heat.
Add mushrooms and cook 6–8 minutes, stirring occasionally, until deeply browned and moisture evaporates. -
Build the Flavor
Add onion/shallot and cook 2–3 minutes until soft.
Stir in garlic and thyme; cook 30 seconds until fragrant. -
Make It Creamy
Lower heat. Stir in cream, Greek yogurt, salt, pepper, and nutmeg.
Simmer 3–4 minutes until slightly thickened.
Remove from heat and stir in half of the cheeses. -
Bake
Transfer mixture to baking dish.
Top with remaining cheese and optional breadcrumb topping.
Bake 20–25 minutes until bubbling and golden. -
Rest & Serve
Let rest 5 minutes before serving.
🌿 Mediterranean Notes
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Olive oil balances the richness
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Greek yogurt adds creaminess without heaviness
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Herbs brighten the deep umami of mushrooms
🥩 Perfect With
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Grilled steak or lamb
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Roast chicken
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Holiday spreads
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Or spooned over toasted sourdough
🔁 Variations
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Garlic Parmesan only (no mozzarella)
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Truffle version: add a few drops truffle oil
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Low-carb: skip breadcrumbs
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Dairy-lighter: use evaporated milk + yogurt
