Cheesy Vegan Mushroom Gratin
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
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.