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
Scale
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.
