Vegan cheeses keep getting better and better. Canadian classically trained chef and food blogger Jean-Phillipe Cyr likes to make the most of them with this comforting mushroom gratin. In his mind, there are few flavour combos better than the holy trinity of mushrooms, cream and cheese.

Vegan Cheese

Vegan cheeses are also experiencing a rapid increase in popularity and availability. I recently counted over 50 varieties at my local grocery store! …Quality varies widely from brand to brand, so I recommend you try different ones to find your favourite. If you want a vegan cheese for melting, look for an oil-based cheese, and if you’re looking for a vegan cheese to spread, look for a cashew-based cheese. As a general rule, it’s best to invest in a higher-quality vegan cheese.

Mushrooms

Mushrooms have a meaty texture and a unique flavour that are key to vegan cuisine. In this book, I use white button mushrooms, shiitake mushrooms, oyster mush-
rooms, and portobello mushrooms. Depending on the variety of mushroom, I like to fry them, cover them with melted vegan cheese, or toss them with different sauces. I encourage you to experiment with mushrooms – they’ll become your best friend.

Recipe for Cheesy Mushroom Gratin served in individual white bowls with toasted bread and pepper grinder

Cheesy Vegan Mushroom Gratin

Jean-Philippe Cyr

Make the most of them by preparing this irresistible mushroom gratin! There are few pairings better than the holy trinity of mushrooms, cream and cheese

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Prep Time 20

Cook Time 25

Course Main Course

Cuisine vegan

Servings 4

Ingredients

3 tbsp olive oil
1 onion minced
2 portobello mushrooms diced
225 g white button mushrooms finely chopped
125 g shiitake mushrooms minced
2 cloves garlic minced
2 tbsp cognac or brandy optional
1¼ cups vegetable broth
1 tbsp fresh sage minced
¾ tsp salt
½ tsp dried rosemary
½ tsp garlic powder
½ tsp dried basil
½ tsp mustard powder
2 tsp maple syrup
½ cup soy cream
2½ cups vegan cheese grated
black pepper to taste
Bread toasted, for serving

Instructions

Preheat the oven to 450°F (230°C).
In a skillet over medium-high heat, heat the oil, then add the onions and all three types of mushrooms, and cook, stirring, for 6 minutes. Add the garlic and cook for 2 minutes, stirring frequently. Deglaze with the cognac (if using) and bring to a boil while stirring, then lower the heat and simmer for 1 minute.
Stir in the broth, sage, salt, rosemary, garlic powder, basil, mustard, pepper, and maple syrup. Bring to a boil, then lower the heat and simmer, stirring frequently, until the liquid is fully absorbed, about 5 minutes. Stir in the soy cream and cook for 1 minute.
Divide the mushroom mixture among 4 ramekins set on a baking sheet. Sprinkle vegan cheese over each ramekin, dividing evenly.
Bake for 10 minutes, or until the cheese is melted and golden brown. Serve with toast.

Keyword mushroom gratin, vegan cheese