Mushroom Gratin

A recipe taken from The Nordic Cookbook

Preparation and cooking time: 30 minutes

Serves: 4


butter, for frying

600 g/1 lb 5 oz porcini (cep) mushrooms

100 ml/3 ½ fl oz (¾ cup plus 1 tablespoon)


50 g/2 oz (½ cup) grated mature hard cheese

a tiny amount of garlic, grated

freshly grated nutmeg, to taste

salt and white pepper


Start by heating a buttered pan over a medium heat. 

Meanwhile with a very sharp knife cut the mushrooms into slices about 5 mm/¼ inch in thickness.

Place them in the buttered pan and fry them until golden. Flip and fry the other side and cook each batch of mushrooms until no water leaks out into the pan anymore and the mushrooms are really nicely coloured all over without being shriveled up. Season each slice well with salt and pepper, layer them in an ovenproof dish. It should not be too thick, no more than 1 cm/½ inch thick.

Preheat the oven to 250°C/480°F/Gas Mark 9. Mix the remaining ingredients in a bowl. Don’t add too much salt here as you have salted the mushrooms quite a bit already and the cheese is also a little salty. Pour the cream mixture onto the mushrooms and place the whole thing in the oven and bake until nicely coloured on top. Leave outside of the oven to cool and set a bit before serving.