Funghi Gratinati {Mushrooms au Gratin}
Ah another Fabulous Italian dish! Funghi {foon-gee (as in gee like geek)} Gratinati, is so much fun to say! Italian for Mushrooms au Gratin! or Simply FAB FUNGHI! This is by FAR one of the BEST mushrooms dishes I have EVER had, if not THE best…Can I just say MMMMMMMmmmmhhhh! I know that’s not technically an adjective or description but it’s spot on!
I am going to have to make a double batch of these next time. No question about it. They didn’t last five minutes at my dinner table and I could have eaten the entire dish by myself. Yes, seriously the WHOLE dish! It’s that good ppl. If you like mushrooms then you MUST, you simply MUST try this.
Okay, you’re going to have to trust me on this one, I know you’re going to be thinking 2 LARGE onions sliced fine…did I read that right? YES you did. I KNOW it seems like an insane amount of onions but it is the base of the dish & molto importante! Just set it on low and work on your main dish (which, btw, I made this with the Pollo al Rhum the other night & it was a beautiful pairing). You’ll need to cook it it’s full 15-20 minutes until it’s creamy. This dish is going to take a while but it’s SO worth it. So start it early, you’ll be happy you did!
Can you tell I love this dish? I do & I hope you do too {& if you don’t - DON’T tell me, I’ll be devastated & won’t be able to invite you over to dinner one day *wink wink*} You might, however, have some slight onion breath afterward. So, just as a precaution, you’ll want to keep the Cinnamon Altoids handy LOL. Why Cinnamon Altoids you ask? Just because it’s my favorite!
What you’ll need:
1 large container of fresh button mushrooms
2 large onions - chopped super fine
1 tbsp of flour
1/4 cup milk
1 tbsp lemon juice
3.5 tbsp unsalted butter
1/2 cup grated Italian cheese
Breadcrumbs
Handful of Fresh Parsley - roughly chopped
s/p
What to do:
Chop your onions as finely as possible. In a large pan melt your butter and then add your onions & saute over LOW heat for 15-20 minutes until onions are creamy. Stirring as necessary.
Add in 2 spoons of water, increase the heat to med-high & add in your mushrooms. Cook mushrooms until they have released most of their water.
Once they’ve cooked down, lower the heat & cook for approximately 5 minutes. Sprinkle the flour on top of mushrooms, Add in the milk, lemon juice & season well with s/p. Let cook for an additional 10 minutes. Stirring often.
Preheat your broiler at this point. When the mushrooms are almost finished cooking, add in the parsley and enough breadcrumbs to lightly coat mushrooms. Transfer mushrooms to an oven proof dish. Sprinkle top with cheese & place under broiler until cheese is bubbly!
Buon Appetito!
Goes great with:
A fork! And if you’re against just eating mushrooms try it with Galletti alle Olive or Pollo al Rhum.
If you liked this post show some share lovin’, the buttons are right below! Air kisses! Mwah Mwah!
Wow This all looks amazing. I must be bored today because I got to thinking about how so much of the culinary focus for Americans is based on Italian food.It made me wonder about the opposite,
what Italians think about American food.
drool……….
oh and thanks!
Hey Paula - what do you think about using baby bellas for this recipe? i feel like they have the best flavor, but maybe they don’t cook as well as button mushrooms….
looks amazing, as usual. I’m definitely trying this one.
Melissa
This recipe reminded me of a dish I had at a little hole in the wall Italian restaurant that everyone in town loved. (the town being Norman, OK - University of Oklahoma) The owner was an immigrant from Italy and when she retired she closed the place down because she couldn’t bear to part with her recipes…so she didn’t. Now, she did this twice, the first time she retired the response from everyone was so overwhelming that she opened back up for another 5 years or so. This last time (about 5 years ago) she moved away so we lost her forever. (But we are all keeping our fingers crossed just in case.) My favorite dish there was called Shrimp con Funghi, I think that’s right, it’s been a while. It was a simple white wine butter sauce with a touch of lemon, slightly thin, with garlic and parsley. Shrimp and sliced mushrooms of course. Served over linguine. Sounds simple, but the flavors were so complex that I’ve been afraid to even try to replicate it. You have no idea how many times I’ve wiped my chin of drool these past few minutes while typing this just thinking about that dish. So, with that said, I want you to know I will be making your dish very very soon and appreciating the memories it has evoked for me. Thanks.
gorgeous blog… i am thrilled i found it… i love the mask around your photos… i lvoe the recipes… i plan to spend much time over here..and the recipe itself is lovely… i am ready to try that now
Ohhhh I’m so glad you found me through Ree’s site and sent me your URL link. Beautiful website and fabulous recipes!!!
Thanks Kay! This is my absolute FAV way to eat mushrooms. I can never seem to get enough. You might want to have some bread handy for all the extra oniony goodness
Hey Melissa! I <3 baby bella’s too but there is quite a lot of cook time in this recipe & I’m not sure they’d hold up. Glad you’re going to give them a go! They’re so tasty!
Ah, thanks so much Debbie! What a great compliment. I have a linguine con Gamberetti (Shrimp) recipe that sounds fairly similar! Here’s the link http://www.bellalimento.com/2009/01/14/linguine-con-gamberetti-shrimp I’m sure the addition of mushrooms would be dee-lish!
Thanks so much Beth! I really appreciate that! You made me smile! Mwah!
Thanks a bunch Beth (Chic Gal) I’m having tons of fun meeting new foodies there as well!
omg, you’re making my stomach rumble.
I could eat mushrooms all day and this one looks particularly good. Bought the mushrooms this morning and THIS is tonight’s dinner. Will critiqut tomorrow.
Thanks Gloria! I hope you <3 it as much as we do
Buon Appetito!
I’m glad you befriended me at Tasty Kitchen so I could discover your blog. Mmmm, looks good… I believe I’ll have to be a follower!
This mushroom recipe looks amazing. I’ll be trying it soon!
Thanks Pam! I’m so happy to b friends as well! I love mushrooms & throw them into any recipe when I can LOL! Glad to have you along on my culinary ride.
I think I’m going to have to make this for myself as the fiance hates mushrooms… but that means more for me!
LOL Mara! Yes, def! I <3 these mushrooms & could eat the entire dish myself (& yes I have tee hee) I’ve had it as both the main course w/some fab bread & as a side dish!
Sounds delicious… The name is fun to say, though reminds me of “fungus” which I realize is because mushrooms are fungi, but I try to forget that when I’m cooking
Despite that, it is definitely a recipe that I want to try!
Thanks Jen! Yes, everything sounds better in Italiano
Wow that looks good. Great picture! Thanks for recommending your site!
Thanks Rachel! That’s a huge compliment! Glad I could get your tummy a rumblin
Thanks Mary! I really appreciate it!
I cannot wait to try these this weekend! YUM!!!!
Thanks Brittany! I actually picked up MORE mushrooms today @ the grocery so I could make it AGAIN this week. I seriously think I have a mushroom problem LOL!
I love mushrooms. This looks great!
Thanks Maria! I do too! I throw them into every dish I can
This is going in my recipe file NOW!! I, like Mellissa, will try it with criminis…I like their earthier flavor more. Sounds delectable!!!
Love the onions! There is nothing quite like onions slow cooked in butter. Mmmmm. Jeff Smith, the Frugal Gourmet, has a recipe similar to this minus the cheese that I’ve been making for years. Fabulous!
Hi Stephen! So glad you like it! Let me know how it turns out with the criminis
Hi Katie! Thanks so much for stopping by! You’re right, the slow cooked onions are dee-lish & take this dish to another level! It’s truly tasty! I’ve been enjoying this dish since I was introduced to it in Italy many many (well okay not that many LOL) years ago! I agree it’s favoloso
This looks so yummy…I simply and without reserve adore mushrooms. I am vegan so I’m going to give this a try with non dairy ingredients. I’ll let you know how it goes! You have a gorgeous blog here, Kim
Can’t wait to try these. I have a feeling they’ll be a regular accompaniment with just about anything, but especially steak or tenderloin roast. Thanks for sharing.
Thanks Steve! They’re a reg accompaniment around here as well!
Since I discovered your blog, I’ve enthusiastically read every entry. As soon as I saw this one I knew it would be a hit in my home. This weekend I finally had the opportunity to prepare it as an accompaniment to grilled steak. This dish is amazing!!! I, too, could have easily doubled the recipe for the two of us. Throughout the evening, my husband continued to shower me with compliments over these mushrooms and he is one who truly, madly adores his beef; he actually said he enjoyed this dish beyond that of the steak! Thank you, Paula, for sharing!!
Ah *Blushing* What a sweet compliment. You made my morning! I’m so glad you loved them too! They’re pretty addicting & I HAVE to double the recipe when I make these ; )
Happened to find this post through a google search for a mushroom gratin; I ended up making this today but substituted the milk with sour cream. It came out so delicious and my family gobbled it right up;). Thanks!