Mushroom Gratin

Author: Recipes_kw
No ratings yet
Prep Time 50 mins
Total Time 50 mins
Course Main Course, Pastas, Side Dishes
Cuisine American
Servings 8 Servings


  • Stove
  • Oven


  • 4 tbsp Earth Balance butter divided
  • 1 cup onion minced
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 4 cup elbow macaroni cooked, Brand: Tinkyada Pasta Joy
  • 2 tbsp flour no bleached flour
  • 1 cup soymilk plain
  • 1/2 tsp salt
  • 1/2 tsp black pepper fresh cracked
  • 1/2 tsp mustard dry
  • 1/2 cup Panko breadcrumbs fresh
  • 1 tbsp olive oil extra virgin


  • Preheat the oven to 350 degrees while you line a baking dish with parchment paper.
  • Melt 2 tablespoons of butter in a large skillet over medium-high heat then saute the onion, mushrooms, and garlic for about 8 minutes. Remove from the heat and stir in the cooked macaroni.
  • Melt 2 tablespoons of butter in another medium sized saucepan over low heat. Whisk in the flour, cooking for about 2 minutes then stir in the soy milk. Bring to a boil over medium-high heat whisking constantly to avoid clumping. Reduce heat to low and simmer for 6-7 minutes then whisk in the salt, pepper, and mustard.
  • Pour sauce over mushroom mixture in the skillet; stir to coat. Spoon into the prepared baking dish then top with Panko breadcrumbs and drizzle with olive oil.
  • Cover with aluminum foil and bake for 15 minutes; uncover and bake for another 10 minutes or until gently browned on top. Enjoy!

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