Cozy Vegetable Mushroom Gratin: A Comforting Classic with a Creative Twist
When you’re craving comfort food that’s both hearty and wholesome, look no further than this Vegetable Mushroom Gratin. Born from creativity during the lockdown era, this dish transforms humble pantry and freezer ingredients into something truly special.
Rooted in Resourcefulness, Elevated by Flavor
Back when grocery trips were rare and resources limited, many home cooks rediscovered the power of simple ingredients. That’s exactly how this Vegetable Mushroom Gratin came to life—a twist on the traditional spinach and mushroom gratin, reinvented with what was on hand. The result? A bubbling, golden-brown casserole that delivers both nostalgia and nourishment.
A Gratin That Wins Over Everyone—Even Veggie Skeptics
This dish does more than feed you—it changes minds. Even those wary of vegetables find themselves going back for seconds. The gratin layers earthy mushrooms with a medley of tender vegetables, each bite wrapped in creamy richness and crowned with a crisp, cheesy top. It’s comfort food with a conscience.
Simple Ingredients, Bold Results
The beauty of this dish lies in its flexibility. Frozen peas, carrots, corn, or even leftover roasted veggies all work beautifully here. Sautéed mushrooms provide depth, while garlic, herbs, and just the right amount of cheese elevate the flavor. A quick béchamel or creamy base ties it all together, making it feel indulgent without being heavy.
Ideal for Busy Days or Special Moments
Whether you’re meal prepping for the week, entertaining vegetarian guests, or just trying to use up a bag of frozen vegetables, this gratin fits the bill. It reheats like a dream and pairs wonderfully with a fresh green salad or crusty bread. It’s equally at home on a cozy Tuesday night or a festive weekend table.
Vegetable Mushroom Gratin: A Celebration of Everyday Ingredients
More than just a recipe, this Vegetable Mushroom Gratin is a reminder that great food doesn’t require fancy ingredients or hours in the kitchen. With a little creativity and a hot oven, you can turn the simplest items into a dish that feels special.
So the next time your fridge looks bare, don’t panic—reach for this gratin. You’ll be surprised at how satisfying “what you already have” can be.
Vegetable Mushroom Gratin: The Ultimate Cozy Comfort Food You Need Now
Description
Going into the Coronavirus lockdown this year, I stored some vegetables in my freezer, just in case! Today I thought it is time to start using them up.
I usually make Spinach and Mushroom Gratin but I decided to experiment and it came out pretty good so I would like to share it with you here. It just goes to show that by learning some basics in cooking you can apply it to other types of food.
By the way, this is also an excellent way to tempt children or grown-ups who don't like vegetables to enjoy them!
Ingredients
Instructions
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Clean the mushroom and add it to a hot pot let all the water evaporate and the mushroom to slightly change color I usually add a touch of black pepper and soy sauce. Once done just add it to a 9" square casserole dish or any dish you plan to do your gratin in.
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Chop the onion and saute it in a tablespoon of olive oil.
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Add it to the mushroom in the casserole dish once it is done. I add a layer of shredded cheese.
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In a bowl add the eggs, milk, and the flour and beat it so it is slightly beaten and well mixed..
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I also sautee the frozen vegetables in a tablespoon of olive oil. In this case, I used a mixed vegetable pack of green peas, green beans, carrots and corn.
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Add the vegetables to the casserole dish and add the mixture on top.
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I finally top it up with cheese. And put in the oven for about 25 minutes at 180°C or until the cheese browns nicely.
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Voila, a beautiful dish! Fast and Easy
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Cut and serve! It could be a side dish or main!
Note
You can substitute cream for milk and feel free to add or replace it with your favorite cheese rather than Emmental.
