Wild Mushroom Gratin Recipe made with Le Gré des Champs

French cooking. If you’re the least bit interested in cooking, I’m sure you’ve dabbled or have had a French cuisine experience that you could never forget. Even if you didn’t think you had a French experience, you might have and never knew it was! Cheese, butter and wine are three ingredients you’ll find often in French cuisine and this month, in partnership with the Dairy Farmers of Canada, I’m bringing this indulgent mushroom gratin recipe made with Au Gré des Champs’ signature cheese, hailing all the way from Quebec.

I wanted to make something hearty that would really display the flavours of this particular cheese nicely and I thought topping off the gratin with it was beyond perfect. The cheese itself has a nice nutty, buttery and slightly sweet taste to it which is perfect for Autumn dishes. There are many ways you can enjoy this cheese – you can serve it with some jam, use it as a raclette or just even enjoy it on its own.

I’m proud of being a Canadian and I wholeheartedly believe that amongst all the other wonderful things we create, that our Canadian cheese can stand on a global stage and dominate!

If you’re stumped of what to serve with the mushroom gratin, I’d recommend some sort of protein and a bit of vegetables like I did here. But pretty much anything can go with this side dish! Bon appétit!

 

Wild Mushroom Gratin Recipe

Ingredients:

1 cup Le Gré des Champs cheese, shredded
2 lbs local wild mushrooms, sliced
¼ cup butter
2 tablespoons olive oil
1-2 shallots, diced
3-4 garlic cloves, diced or minced
¼ cup white wine (or chicken broth)
1 cup heavy cream
¼ bunch parsley, finely chopped
1 tablespoon basil (fresh or dried)
1 tablespoon thyme (fresh or dried)
salt , to taste
pepper, to taste

Procedure:

1. Preheat oven to 425 degrees Fahrenheit/220 degrees Celsius.
2. In a large pan, heat olive oil and add half the butter.
3. When the butter is melted, add garlic and shallots.
4. Add mushrooms and cover for a minute.
5. Uncover and let a bit of the water boil off.
6. Add white wine and cream and mix well. Let the liquid reduce to at least 50%.
7. Add seasoning (parsley, basil, thyme, salt and pepper) and mix.
8. In a oven-proof casserole, pour the mushrooms in.
9. Top with cheese – be generous!
10. Baked in oven for 15-20 minutes, or until cheese has melted.
11. Serve right away!

For more information on Au Gré des Champs and their cheese, visit their website here: http://augredeschamps.com/

Learn more about Canadian Cheese, get recipes and locations at their website here: http://canadiancheese.ca