There are some things you can count on at our Thanksgiving table, and Wade’s dressing is one of them. There isn’t a single Thanksgiving holiday when we don’t have it. Some traditions are too good to mess with.
But alongside those familiar favorites, I love bringing something a little unexpected. Mushrooms aren’t something you see on every Thanksgiving table, and that’s exactly why they’re one of my favorite things to take.
This mushroom gratin gives them their own moment: browned in butter, tossed with garlic and thyme, then baked with cream, Gruyere and a crunchy breadcrumb topping. It’s rich, savory and especially good with dressing. A little of that creamy mushroom sauce finding its way across the plate certainly doesn’t hurt anything.
A gratin might sound fancy, but it’s really just a baked dish with a browned topping. No special skills required. The most important step is giving the mushrooms enough room in the skillet to brown. Crowding them causes them to steam, and those golden edges bring so much flavor.
I like using a combination of baby bella and white button mushrooms, although either works on its own. Gruyere adds a nutty flavor, but Swiss cheese makes a good substitute.
Thanksgiving has a way of making us think about what belongs on the table. The older I get, though, the more I appreciate who is sitting around it. Familiar foods connect us to holidays past, while something new gives everyone another reason to pass a dish, linger and talk. There’s room for both.
Creamy Mushroom Gratin with a Crispy Crust
Serves 6 to 8 as a side
Ingredients
• 2 pounds baby bella or white button mushrooms, cleaned, trimmed and thickly sliced
• 3 tablespoons butter, divided
• 1 tablespoon olive oil
• 1 small shallot, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
• ¾ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper
• ¾ cup heavy cream
• 1 cup shredded Gruyere cheese, divided
• ½ cup panko breadcrumbs
• ¼ cup grated Parmesan cheese
• Chopped fresh parsley, optional
Directions
1. Heat the oven to 400 degrees. Lightly butter a 2-quart baking dish.
2. Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high heat. Cook the mushrooms in two batches, stirring occasionally, until browned and their released liquid has evaporated, about 7 to 10 minutes per batch. Transfer to a bowl.
3. Reduce the heat to medium. Add 1 tablespoon butter and the shallot; cook for 2 minutes. Add the garlic and thyme and cook for 30 seconds.
4. Return the mushrooms to the skillet. Stir in the salt, pepper and cream. Simmer for 3 to 4 minutes, until slightly thickened. Remove from the heat and stir in ½ cup Gruyere.
5. Transfer to the baking dish. Melt the remaining tablespoon butter and mix with the panko and Parmesan. Sprinkle the remaining Gruyere over the mushrooms, then add the breadcrumb mixture.
6. Bake for 15 to 20 minutes, until bubbling and golden. Rest for 5 minutes and finish with parsley, if desired.
Serve alongside the turkey, spoon it next to the dressing and make room for a new favorite.
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