Mushrooms au Gratin

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pound fresh mushrooms
  • ¼ cup butter
  • 3 tablespoons all-purpose flour
  • ¾ cup Chicken Stock
  • ¼ teaspoon dried marjoram
  • 1 tablespoon chopped parsley
  • ¼ teaspoon salt
  • teaspoon freshly ground black pepper
  • ¼ cup heavy cream
  • 1 tablespoon sherry
  • 2 tablespoons grated Parmesan cheese
  • ¼ cup soft fresh bread crumbs


  1. Preheat oven to moderate (350°F.).

  2. Wash the mushrooms and remove the stems. Chop the stems fine and slice the caps.

  3. Melt the butter in a large skillet and cook the mushroom stems and caps in it for fifteen minutes, stirring occasionally.

  4. Stir in the flour and blend well. Gradually stir in the stock. When the sauce is smooth, add the marjoram, parsley, salt and pepper and cook, stirring, for five minutes. Stir in the cream and sherry and cook, stirring, for three minutes longer.

  5. Put the mushrooms and sauce into a small casserole. Sprinkle with the cheese mixed with bread crumbs. Brown in the oven for fifteen minutes.

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