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Mushrooms au Gratin

Name: Mushrooms au Gratin
Ingredients: 454 Gramme White mushroom — ONE pound fresh WHITE, even-sized medium mushrooms, kept WHOLE; clip only stalk tips, wash and thoroughly dry.; 28 Gramme Butter — Butter for initial browning; source unit: gramme; 1 Teaspoon Salt — Salt; source unit: teaspoon; 0.75 Teaspoon White pepper — White pepper, three saltspoons provisional; source unit: teaspoon; 43 Gramme Flour — Flour, one and a half ounces; source unit: gramme; 118 Millilitre Milk — Hot milk, one gill; source unit: millilitre; 2 Tablespoon Sherry — Sherry; source unit: tablespoon; 118 Millilitre Cream — Cream, one gill; source unit: millilitre; 0.125 Teaspoon Cayenne pepper — Cayenne, half saltspoon provisional; source unit: teaspoon; 0.25 Teaspoon Nutmeg — Nutmeg, one saltspoon provisional; source unit: teaspoon; 1 Tablespoon Parmesan — Grated Parmesan; source unit: tablespoon; Butter — A few LITTLE butter bits on gratin, amount unspecified; additional to initial 28 g browning butter.

Browned mushrooms in a milk, cream and sherry sauce, topped with Parmesan and baked. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1698. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use food-safe baking dish and thermometer if reheating chilled cooked mushrooms. Limites : Mushroom count and trim, extra butter bits, dish dimensions, final sauce volume, finished mass and retained sherry are unspecified.

Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

454 Gramme approximately 1 poundsWhite mushroomONE pound fresh WHITE, even-sized medium mushrooms, kept WHOLE; clip only stalk tips, wash and thoroughly dry.
28 Gramme approximately 1 ouncesButterButter for initial browning; source unit: gramme
1 Teaspoon SaltSalt; source unit: teaspoon
0.75 Teaspoon White pepperWhite pepper, three saltspoons provisional; source unit: teaspoon
43 Gramme approximately 1 and one half ouncesFlourFlour, one and a half ounces; source unit: gramme
118 Millilitre approximately one half US cupsMilkHot milk, one gill; source unit: millilitre
2 Tablespoon SherrySherry; source unit: tablespoon
118 Millilitre approximately one half US cupsCreamCream, one gill; source unit: millilitre
0.125 Teaspoon Cayenne pepperCayenne, half saltspoon provisional; source unit: teaspoon
0.25 Teaspoon NutmegNutmeg, one saltspoon provisional; source unit: teaspoon
1 Tablespoon ParmesanGrated Parmesan; source unit: tablespoon
ButterA few LITTLE butter bits on gratin, amount unspecified; additional to initial 28 g browning butter.

Method

Steps

Step 1
Clip a little from the stalk tips of one pound otherwise whole, even fresh mushrooms; wash and dry them well. Brown WHOLE mushrooms in one ounce butter about ten minutes with salt and pepper, then remove.
Step 2
Add 1.5 ounces flour to the pan and heat one minute. Gradually add one gill hot milk, two tablespoons sherry, one gill cream, cayenne and nutmeg; bring sauce to a boil. RETURN browned mushrooms and gently cook them IN the sauce for ten minutes, stirring.
Step 3
Transfer mushrooms WITH sauce to the oven dish, scatter tablespoon Parmesan and unmeasured butter bits, and bake about ten minutes until hot and lightly browned.

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