Ruth’s Chris Creamy Mushroom Au Gratin

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a skillet, melt the butter over medium heat. Add the mushrooms and sauté until softened and lightly browned.
3. Add the shallot and garlic, cooking for 1–2 minutes until fragrant.
4. Stir in the heavy cream, Parmesan, Gruyère, thyme, salt, and pepper.
5. Simmer for 3–4 minutes, allowing the sauce to thicken slightly.
6. Transfer the mixture to a small baking dish, spreading evenly.
7. Top generously with additional Parmesan and Gruyère.
8. Bake for 15–20 minutes, or until the top is golden and the edges are bubbling.
9. Let the dish rest for a few minutes before serving—this helps the sauce thicken beautifully.

Variations

• Add a splash of white wine to the sauce for extra depth.
• Stir in a pinch of nutmeg to enhance the earthy flavor of the mushrooms.
• Use a mix of wild mushrooms for a more complex profile.
• Add cooked spinach or caramelized onions for added richness.

Tips

• Don’t rush browning the mushrooms—proper caramelization adds tremendous flavor.
• Gruyère melts best when freshly shredded.
• If the sauce thickens too much, stir in a splash of cream before baking.
• Serve alongside steak, roast chicken, or even spooned over mashed potatoes for a decadent treat.