Asparagus And Mushroom Gratin Recipe

Recipe By Slurrp

Asparagus and Mushroom Gratin is a delicious and comforting side dish that combines the earthy flavors of asparagus and mushrooms with a creamy and cheesy sauce. The asparagus is blanched to retain its vibrant green color and then baked with sautéed mushrooms in a rich and creamy sauce. Topped with a crispy breadcrumb and Parmesan cheese crust, this gratin is the perfect accompaniment to any meal.

4.8
19 Rating -
Rate
Vegdiet
20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Asparagus And Mushroom Gratin
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Ingredients for Asparagus And Mushroom Gratin Recipe

  • 1/4 pound Asparagus, Trimmed
  • 2 ounce Mushrooms, Sliced
  • 1/2 tablespoon Butter
  • As required Salt And Pepper, To Taste
  • 1/2 tablespoon Butter
  • 1/2 tablespoon All Purpose Flour
  • 0.38 cup Milk
  • 0.13 cup Grated Parmesan Cheese
  • 0.06 teaspoon Nutmeg
  • 0.13 cup Breadcrumbs
  • 0.06 cup Grated Parmesan Cheese

Directions: Asparagus And Mushroom Gratin Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
  • STEP 2.Blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop the cooking process.
  • STEP 3.In a skillet, melt butter and sauté mushrooms until golden brown. Season with salt and pepper.
  • STEP 4.In a saucepan, melt butter and whisk in flour to make a roux. Gradually whisk in milk until smooth and thickened.
  • STEP 5.Stir in grated Parmesan cheese and season with salt, pepper, and nutmeg.
  • STEP 6.Arrange the blanched asparagus and sautéed mushrooms in the greased baking dish.
  • STEP 7.Pour the creamy sauce over the vegetables and sprinkle with a mixture of breadcrumbs and Parmesan cheese.
  • STEP 8.Bake for 20-25 minutes, or until the top is golden and bubbly.
  • STEP 9.Serve hot as a side dish with roasted chicken or grilled steak.

Cooking Tips

  • Blanching the asparagus helps to retain its vibrant green color and ensures it is cooked to a tender-crisp texture.
  • Sautéing the mushrooms before baking adds depth of flavor and prevents them from releasing too much moisture.
  • For a crispy topping, mix the breadcrumbs with melted butter before sprinkling over the gratin.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven at 350°F (175°C) until heated through.
  • Serve the gratin as a side dish with roasted chicken, grilled steak, or as a vegetarian main course with a salad.
Nutrition
value
136
calories per serving
6 g Fat8 g Protein14 g Carbs3 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    8g
  • Carbs
    14g
  • Fiber
    3g

MacroNutrients

  • Carbs
    14g
  • Protein
    8g
  • Fiber
    3g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    183mg
  • Iron
    3mg
  • Vitamin A
    53mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    69mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    10mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    30mg
  • Manganese
    < 1mg
  • Phosphorus
    181mg
  • Selenium
    7mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp