If you’re on the lookout for a cozy, crowd-pleasing dish that brings vibrant green asparagus and earthy mushrooms together in a luscious, cheesy sauce, then this Asparagus and Mushroom Au Gratin Recipe is exactly what you need. It’s a comfort food classic elevated with the freshness of spring vegetables, all baked to bubbly perfection with a golden top that makes every bite irresistible. Whether you’re serving it alongside a weeknight dinner or bringing it to a potluck, this recipe combines simplicity and elegance in the most delightful way.
Ingredients You’ll Need
The magic of this Asparagus and Mushroom Au Gratin Recipe lies in its straightforward ingredients, each chosen to create a perfect balance of flavor, texture, and color. Fresh asparagus brings a crisp bite and vibrant green hue, mushrooms add earthiness and depth, and the creamy fromage sauce ties everything together in a velvet embrace.
- 2 lb fresh asparagus spears: Choose firm, bright green stalks for the best crunch and flavor.
- 8 oz fresh sliced mushrooms: Button or cremini mushrooms work beautifully, offering a meaty texture and umami richness.
- 1 Tbsp butter or oil: Used for sautéing mushrooms, it adds a subtle richness and helps develop flavor.
- ¼ cup butter: The base for your creamy sauce, necessary to create that silky roux.
- ¼ cup all-purpose flour: This thickens the sauce to coat the vegetables perfectly.
- 2 cups milk: Provides the creamy liquid foundation that makes this dish luxuriously smooth.
- 2 Tbsp sherry: Adds a wonderful, slightly sweet depth that enhances the overall taste.
- 1 cup shredded mozzarella cheese: Melts beautifully to give a wonderfully gooey finish with just the right stretch.
- Salt and pepper, to taste: Essential seasoning to brighten and balance the flavors.
How to Make Asparagus and Mushroom Au Gratin Recipe
Step 1: Prepare the Oven and Baking Dish
Start by preheating your oven to 350ºF. This ensures the dish cooks evenly once everything is assembled. Lightly spray a 9x13x2-inch baking dish with cooking spray so your gratin won’t stick and comes out perfectly after baking.
Step 2: Prep the Asparagus
Trim any tough ends off the asparagus and cut the spears into 1-inch pieces. This size cooks evenly and lets you enjoy that satisfying snap in every bite. Arrange the asparagus in your prepared baking dish as the fresh foundation for this dish.
Step 3: Sauté the Mushrooms
In a skillet over medium heat, melt 1 tablespoon of butter or warm the oil. Toss in the sliced mushrooms and sauté them for around 5 minutes until they release their juices and turn golden. Pile the mushrooms evenly over the asparagus for a meaty, flavorful layer.
Step 4: Make the Cheese Sauce
In a medium saucepan, melt the ¼ cup of butter over medium heat. Stir in the flour until it forms a smooth paste — this is your roux, which will thicken the sauce. Gradually whisk in the milk and sherry, cooking just until the sauce thickens, about 3 minutes. Remove from heat and stir in the shredded mozzarella, salt, and pepper. This mozzarella sauce is creamy, cheesy, and everything you want to crown those veggies with.
Step 5: Combine and Bake
Pour the luscious cheese sauce evenly over the asparagus and mushrooms in the baking dish. This way, every bite gets that perfect creamy coating. Bake uncovered for 30 minutes until bubbly and lightly golden on top, signaling that it’s ready to be devoured!
How to Serve Asparagus and Mushroom Au Gratin Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a pop of color and fresh herbaceous notes that brighten the richness of this dish. You can also add a few shavings of Parmesan cheese on top before serving for an extra layer of savory flavor.
Side Dishes
This Asparagus and Mushroom Au Gratin Recipe pairs wonderfully with roasted chicken or grilled steak, offering a creamy vegetable side that complements protein beautifully. For a lighter meal, serve it alongside a crisp green salad or garlic bread to soak up any extra sauce.
Creative Ways to Present
For an elegant touch, spoon the gratin into individual ramekins for personal servings that impress at dinner parties. Alternatively, nestle it into puff pastry shells or top with toasted breadcrumbs for a delightful crunchy contrast.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover gratin into an airtight container and refrigerate for up to 3 days. This dish reheats beautifully and retains its creamy texture, making it a perfect make-ahead option for busy nights.
Freezing
If you want to save this Asparagus and Mushroom Au Gratin Recipe for later, freeze it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
Reheat leftovers in a preheated 350ºF oven for about 15-20 minutes or until warmed through and bubbly again. This method keeps the top crispy and the interior delightfully creamy, just like the first time.
FAQs
Can I use frozen asparagus or mushrooms for this recipe?
While fresh asparagus and mushrooms work best for texture and flavor, you can use frozen varieties. Be sure to thaw and drain them well to avoid excess moisture that might water down the sauce.
Is there a substitute for the sherry in the sauce?
Absolutely! You can replace sherry with a splash of white wine, chicken broth, or even a little apple cider vinegar mixed with water for a similar depth of flavor.
Can I use a different type of cheese?
Mozzarella melts beautifully here, but feel free to experiment with Gruyère, Fontina, or even a sharp cheddar for a more pronounced cheesy flavor. Just be mindful of melting properties.
How do I make this dish gluten-free?
Swap the all-purpose flour for a gluten-free flour blend or cornstarch to thicken the sauce. Make sure any additional ingredients like sherry are also gluten-free for a safe variation.
What if I want a crispier top?
To add a crunchy topping, sprinkle panko breadcrumbs mixed with a little melted butter over the dish before baking. This creates a golden, crispy layer that contrasts nicely with the creamy interior.
Final Thoughts
I truly hope you give this Asparagus and Mushroom Au Gratin Recipe a try because it’s one of those dishes that brings both comfort and elegance to the table with minimal fuss. Its creamy texture, combined with fresh veggies and a perfectly cheesy top, makes it a guaranteed favorite for family dinners or special occasions. Enjoy every scrumptious bite and the happy smiles it inspires!
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Asparagus and Mushroom Au Gratin Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Asparagus and Mushroom Au Gratin is a creamy, cheesy vegetable casserole perfect as a comforting side dish. Tender asparagus and sautéed mushrooms are combined with a rich milk and sherry béchamel sauce, topped with melted mozzarella cheese, then baked until bubbly and golden. It’s a delightful way to enjoy fresh spring vegetables with a luscious, savory twist.
Ingredients
Vegetables
- 2 lb fresh asparagus spears
- 8 oz fresh sliced mushrooms
For the Sauce
- 1 Tbsp butter or oil (for sautéing mushrooms)
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups milk
- 2 Tbsp sherry
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC). Lightly spray a 9x13x2-inch baking dish with cooking spray to prevent sticking.
- Prepare Asparagus: Trim any tough ends from the asparagus spears and cut them into 1-inch pieces. Place the prepared asparagus evenly in the baking dish.
- Sauté Mushrooms: In a skillet over medium heat, melt 1 tablespoon of butter. Add the sliced mushrooms and sauté for about 5 minutes until tender and slightly browned. Spread the sautéed mushrooms evenly over the asparagus in the baking dish.
- Make the Sauce: In a medium saucepan, melt ¼ cup of butter over medium heat. Stir in the all-purpose flour to create a smooth roux. Gradually whisk in the milk and sherry, cooking and stirring continuously until the sauce thickens, about 3 minutes. Remove from heat and stir in shredded mozzarella cheese, salt, and pepper to taste.
- Assemble and Bake: Pour the hot cheese sauce evenly over the asparagus and mushrooms in the baking dish. Place the dish uncovered in the preheated oven and bake for 30 minutes, until the sauce is bubbly and the top is golden brown.
Notes
- You can substitute sherry with dry white wine or chicken broth for a different flavor profile.
- For a richer sauce, you may add a pinch of nutmeg to the béchamel.
- If you prefer a crispier topping, sprinkle an additional ¼ cup of grated Parmesan or breadcrumbs before baking.
- Leftovers can be refrigerated and reheated within 2-3 days.
