April 10, 2021

RECIPE: Mushrooms Au Gratin

I did not make a heritage recipe this week, but I did make a dish from the same historical society cookbook. (The heritage recipes are recipes that have been handed down from previous generations.)

My mom asked me to make the mushrooms as a side dish for Easter. I'd had them before--they are SO good. Jerry and the boys don't like mushrooms, which is a bummer for me, because I love them. Anyway, I was happy to make this!

Here is a printer-friendly version!

Mushrooms Au Gratin


1 lb. fresh mushrooms, sliced
2 Tbsp. butter
1/2 c. sour cream
1/4 tsp. salt
dash of pepper
2 Tbsp. flour
1/2 cup shredded Swiss cheese
1/2 c. chopped fresh parsley


Preheat oven to 425 F.

Sauté mushrooms in butter until lightly browned; cover for 2 minutes (there will be liquid in the pan from the mushrooms). Blend sour cream, salt, pepper, and flour in a small bowl, then stir the mixture into the mushrooms. Continue stirring until the mixture begins to boil. (If it looks too thick, then add a little milk until it's a little creamier.)

Remove from heat; pour into a buttered pan. Sprinkle parsley and cheese on top. Bake at 425 F for 10 minutes until cheese is melted.

This is what it looks like before adding the cheese... (I used dried parsley and stirred it into the sauce before topping it with cheese). 


  1. I love mushrooms & this looks like my kinda side dish. I don't know if you have morel mushrooms in the spring up in Michigan, but I'm crazy about them. We didn't find any last year, so this spring I'll be out searching again. If I can't find any. I might have to by them and they charge an arm & a leg!

  2. Gee, and Jerry seems like such a "fun guy." 😉🍄 (Sorry. Had to be done.) This dish has two of my favorite things: mushrooms and cheese!


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