Recipe of the Week

Mushroom and pearl onion gratin

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Roasted mushroom and pearl onion gratin.

Serves 4



  • 1.5 lbs. Mushroom of choice
  • 1 lb. Frozen pearl onions, thawed
  • 10 ea. Cloves of garlic
  • ¼ c. Worcestershire sauce
  • 2 c. Beef stock
  • 2 Sprigs of fresh thyme
  • 2 Sprigs of fresh rosemary
  • 1c. Panko Bread Crumbs
  • ½ c. Parmesan cheese
  • Salt and pepper to taste



Place mushroom, pearl onions, whole garlic, half of the fresh herbs, Salt and Pepper in a roasting pan and bake in the oven at 400 degrees until the natural juices have released, about half an hour.

Mix together the cheese, panko and the rest of the fresh herbs.

After the mushrooms have been cooking for 30 min. add the Worcestershire sauce and bake until half of the liquid has reduced.

Transfer to a casserole dish and top with the breadcrumb mixture.

Place back in the oven and bake until golden brown, 10-15 min.

Let cool and serve.