Creamy Mushroom Au Gratin (Print Version)

# Ingredients:

→ Mushrooms

01 - 1 lb cremini or white mushrooms, sliced

→ Dairy

02 - 2 tbsp unsalted butter
03 - 1 cup heavy cream
04 - 1/2 cup grated Parmesan cheese
05 - 1/2 cup shredded Gruyère or Swiss cheese
06 - Extra grated Parmesan and Gruyère for topping

→ Aromatics & Seasonings

07 - 2 cloves garlic, minced
08 - 1 shallot, finely diced
09 - 1/2 tsp dried thyme
10 - 1/4 tsp freshly ground black pepper
11 - Salt, to taste

# Instructions:

01 - Set the oven temperature to 400°F (200°C) and allow it to fully preheat.
02 - Melt butter in a skillet over medium heat. Add sliced mushrooms and cook until softened and lightly browned, about 5–7 minutes.
03 - Incorporate finely diced shallot and minced garlic into the skillet. Cook for 1–2 minutes until fragrant.
04 - Pour in heavy cream and add grated Parmesan, shredded Gruyère, dried thyme, salt, and black pepper. Stir to combine.
05 - Allow the mixture to simmer gently for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
06 - Move the creamy mushroom mixture into a small baking dish, spreading it evenly across the bottom.
07 - Sprinkle extra grated Parmesan and Gruyère evenly over the surface for a golden crust.
08 - Place the dish in the preheated oven and bake for 15–20 minutes or until the top is golden brown and bubbling around the edges.
09 - Remove from the oven and let rest for a few minutes to allow the sauce to thicken for optimal texture before serving.

# Notes:

01 - Resting the dish after baking helps the sauce set, preventing it from becoming too runny when plated.

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