Gratin Parisien

"This is an elegant recipe suited for a special dinner party or a homey family dinner. Do ahead tip: This dish may be made ahead up to step 5. Put the dish under the broiler and broil until the sauce begins to bubble. Remove and sprinkle with the cheese, then heat again under the broiler to brown the cheese."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
15mins
Ingredients:
10
Serves:
4
Advertisement

ingredients

  • 1 lb mushroom, cleaned, stems trimmed even with the caps
  • 3 tablespoons butter
  • 1 tablespoon lemon juice
  • 1 tablespoon flour
  • 12 cup cream
  • 14 cup sour cream
  • 12 teaspoon maggi seasoning (a liquid seasoning from Knorr)
  • salt & freshly ground black pepper
  • freshly ground nutmeg
  • 3 tablespoons grated parmesan cheese
Advertisement

directions

  • Melt butter in a large skilled. Add the mushrooms and sprinkle with nutmeg, salt, pepper and lemon juice.
  • Stir the mushrooms to coat with the spices, cover and cook for 2 minutes.
  • Remove cover and sprinkle the flour over the mushrooms. Stir and cook for 1 minute.
  • Slowly pour in the cream, Stir in the sour cream and Maggi until evenly distributed.
  • Cover and simmer on low heat for 3 more minutes. Spoon the mushroom into a gratin dish.
  • Sprinkle with the Parmesan cheese.
  • Just before servong, heat under broiler for 2 to 3 minuted.
  • Place the gratin dish on a platter and serve directly from the dish.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes