Whip up something amazing with our Rustic Mushroom & Bacon Gratinee. Crispy bacon and caramelized mushrooms under a golden, cheesy crust? Oh yeah!! It’s full of rich flavors and perfect for anything from a cozy dinner to impressing friends. You’ll love how simple and delicious it is!

Plate of cheesy mushroom and bacon gratin served with arugula, garnished with toasted pine nuts, next to a skillet of the same dish.

Do not forget to check out my Chefs Tips and Wine Pairings sections below!

Whip up something amazing with our Rustic Mushroom & Bacon Gratinee. Crispy bacon and caramelized mushrooms under a golden, cheesy crust? Oh yeah!! It’s full of rich flavors and perfect for anything from a cozy dinner to (really!) impressing friends. You’ll love how simple and delicious it is!

Well, this one is a real treat! The flavors in our Mushroom & Bacon Gratinee are rich and deep—earthy mushrooms, salty bacon, and a thick, creamy sauce! But wait, there’s more? Yep. Then we are going to roast it until we get a deep, cheesy crust. Oh boy!

The best part? It all comes together in one skillet, making both prep and cleanup as easy as it gets!

If you want to skip ahead, you can just Jump to Recipe

Overhead shot of sliced bacon, assorted mushrooms, garlic, shallots, fresh herbs, and a knife on a kitchen counter, ready for cooking

Why this works

  1. Flavor Pairing: Mushrooms and bacon are already perfect together right? When you add creamy, to the earthy mushrooms and that smoky, crispy bacon? It’s pretty much irresistible!
  2. Texture Contrast: The recipe balances textures really well. The mushrooms are tender, the bacon adds a crispy element, and the creamy sauce brings it all together. It is a very satisfying bite every time.
  3. Herb-Infused Cream: Adding parsley, thyme, and bay leaf to the cream really improves the flavor – a lot. The herbs add a fresh pop to the earthy mushrooms and rich, smoky bacon. It truly makes the whole dish taste even better!
  4. Cheese Blend: Mozzarella, parmesan, and optional cheeses like Gruyère or fontina introduces both flavor and textural diversity. These cheeses melt into a gooey, irresistible topping, with each one bringing its own flavor. We love lots of flavor right??
  5. Balancing with Acidity and Heat: Lemon juice or zest, red chili flakes, and Dijon mustard (or soy sauce) provides acidity and a hint of heat. This helps balance the richness of the cream and cheese, preventing the dish from feeling too heavy.
  6. Garnishes and Sides: Topping with nuts adds a crunchy element, and serving with fresh greens like arugula or baby spinach introduces a fresh, slightly bitter counterpoint to the richness of the main dish.
Crispy bacon pieces frying in a pan, sizzling in their own fat, with browned edges and bubbling grease.

How to make Rustic Mushroom & Bacon Gratinee

Step 1: Cook the Bacon and Mushrooms

  1. Cook the bacon until crispy, then remove from the pan, leaving the fat behind.
  2. Sauté shallots and mushrooms in the same pan until golden brown and tender.

Step 2: Make the Cream Sauce and Combine

  1. Deglaze the pan with white wine (or broth), letting it reduce. Add roasted garlic, salt, pepper, and your infused cream.
  2. Stir in mustard or soy sauce, then toss in the bacon and optional greens like spinach or kale.

Step 3: Add Cheese and Broil

  1. Top the mixture with shredded mozzarella, Parmesan, and breadcrumbs mixed with garlic powder.
  2. Broil until the cheese is golden and bubbly, then garnish and serve with fresh greens.
Cheesy mushroom and bacon gratin with a golden, bubbly crust, garnished with fresh herbs, served in a skillet with a spoon for easy serving

Chefs tips

  • Prep Your Ingredients: Before you start cooking this Rustic Mushroom & Bacon Gratinee, chop, measure, and have all your ingredients ready. This “mise en place” approach ensures a smooth cooking process.
  • Quality Ingredients Matter: Use the best quality bacon, mushrooms, and cheese you can find. The flavors of these key ingredients are central to the dish. Take a quick look at the importance of Fresh Ingredients

Don’t Overcrowd the Mushrooms: When sautéing, give the mushrooms enough space in the pan. Overcrowding leads to steaming rather than browning, affecting their texture and flavor.

  • Deglaze with Wine: Adding a splash of wine or broth after cooking the mushrooms and shallots helps lift the fond (the brown bits) off the pan, adding depth to the sauce.
  • Infuse Your Cream: If you have time, gently heat your cream with herbs like thyme, parsley, and a bay leaf beforehand. Strain before adding to the dish for an herbal undertone.
  • Achieve the Perfect Cheese Crust: For a golden, bubbly top, mix a little garlic powder into your cheese blend. Broil until just melted and slightly browned, watching closely to avoid burning.
  • Add a Crunch: A sprinkle of toasted pine nuts or breadcrumbs mixed with a little melted butter can add a buttery crunch.
  • Balance with Acidity: A light drizzle of lemon juice or a sprinkle of zest before serving can cut through the richness and brighten up the flavors.
  • Serving Suggestions: Serve over a bed of fresh arugula or baby spinach. The warmth from the gratinee will slightly wilt the greens, adding a fresh, peppery taste.
  • Leftovers: Reheat leftovers gently in the oven or on the stovetop to maintain the texture of the cheese crust. Avoid microwaving, as it can make the cheese rubbery and the mushrooms soggy.

Skip ahead Jump to Recipe

Key Ingredients

  • Mushrooms: These add an earthy flavor that is so important here. Every bite is full of flavor AND they soak up all that creamy sauce.
  • Bacon: Smoky and crispy, bacon adds the savory, and umami flavor filled crunch – Ha! As if I had to tell you that! It balances the creaminess of the sauce and brings that extra layer of deliciousness!
  • Heavy Cream: Makes the sauce super indulgent and creamy. It pulls all the flavors together for that perfect, velvety texture. It’s (can be) infused with herbs for even more flavor.
  • Mozzarella: Melts beautifully into that gooey, stretchy cheese topping we all love. It’s the key to getting that cheesy pull!
  • Parmesan: Brings a savory kick to the topping. It’s key to adding that extra layer of flavor. It’s why there is usually a bit of parmesan cheese in a pizza cheese mix!
  • Breadcrumbs: Mixed with garlic powder, they crisp up on top, adding the perfect crunchy contrast to the creamy filling.

Wine Pairings

  • Pinot Noir: With its medium body and earthy notes, it pairs perfectly with the umami from the mushrooms and the smoky bacon. There is some fruitiness thats going to help balance the richness of the cheese.
  • Chardonnay: A rich, buttery Chardonnay, especially one with some oak aging, pairs perfectly with the creamy richness of this gratin. The rich and herbal flavors of the dish are deepened by the butteriness and touch of acidity.
  • Syrah/Shiraz: If you want something bold, Syrah or Shiraz is the way to go. Its spicy, peppery notes balance out the savory flavors in our Mushroom & Bacon Gratinee
  • Barbera: Red Italian? try a Barbera. It’s a red wine that’s got a nice zip to it without being too strong. It works really well with all those rich flavors. The best part? It kind of cleans your mouth between bites, so you’re ready for more of that cheesy goodness.
  • Sauvignon Blanc: White wine? A Sauvignon Blanc is going to be perfect. Its crisp, tangy flavor pairs perfectly with the creamy and earthy elements of the dish. Those herby notes bring a refreshing contrast that keeps you digging in for more.
  • Grenache: A red Grenache has got some smooth tannins and flavors of red fruit. You are going to love how it complements the bacon’s smokiness and the mushrooms’ earthiness without overwhelming the dish.
Plate of cheesy mushroom and bacon gratin served with arugula, garnished with toasted pine nuts, next to a skillet of the same dish.

Faq’s

Can I use different mushrooms?

For sure! Pick any combination of mushrooms you love or have available.

Vegetarian bacon substitutes?

Smoked tempeh or mushroom bacon are great choices. They offer a similar depth of flavor. Here is a great article on Bacon Substitutes

Making it ahead of time?

Yes, you can. Just assemble early, then add cheese and broil when ready to serve.

Storing and reheating leftovers?

Keep leftovers refrigerated in an airtight container. Reheat in the oven or on the stove to preserve the cheese’s texture.

Can I add other vegetables?

Definitely. Sautéed greens like spinach or kale add color and nutrients.

Achieving a golden cheese crust?

Use the broiler for a few minutes. Watch closely to get that perfect golden brown without burning.

Alternative to white wine for deglazing?

Dry red wine or sherry also works. Each adds a unique flavor twist.

Is this dish gluten-free?

Yes, if all ingredients, including broth or stock, are confirmed gluten-free. This dish can easily fit a gluten-free diet.

Equipment Needed

  • Big Skillet: Good for sautéing the mushrooms, shallots and bacon AND fitting all that awesome creamy sauce together – in one pan!! Choose one that’s oven-safe if you plan to broil the cheese topping in the same pan.
  • Cutting Board and Knife: Pretty basic stuff, but you’ll need ’em. We need to chop up those shallots and garlic, slice the mushrooms, and deal with any other veggies you’re throwing in.
  • Measuring Cups and Spoons: You’re going to want to measure things like the oil, wine, and cream for the best results. Those herbs too ᅳ a little goes a long way! So, grab your measuring cups and spoons, whatever you’ve got in the drawer, and let’s get it right!
  • Cheese Grater: For freshly shredding the mozzarella and parmesan cheeses to get that perfect melt.
  • Mixing Bowl: Useful for combining the cheese with breadcrumbs and any seasoning before topping the gratinee.
  • Garlic Press (optional): If you prefer a finer mince on your roasted garlic, a garlic press can be handy.
  • Small Pot: For infusing the cream with herbs, if you choose to use this enhanced flavor option.
  • Baking Sheet or Oven-Safe Dish: If your skillet isn’t oven-safe, you’ll need a baking dish to transfer the mixture into before broiling the cheese topping.
  • Oven Mitts: To safely handle the skillet or baking dish when removing it from the oven or broiler.
  • Spoon or Spatula: For stirring the ingredients as they cook and for spreading the cheese mixture evenly before broiling.
Plate of cheesy mushroom and bacon gratin served with arugula, garnished with toasted pine nuts, next to a skillet of the same dish.
No ratings yet

Rustic Mushroom & Bacon Gratinee

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Dave @ Savory Kitchin
Course: Sides
Cuisine: American
Yield: 4
Tap or hover to scale
Print Leave a Review Pin Recipe
Let's get into something extra tasty! Mushroom & Bacon Gratinee ᅳ hearty mushrooms and bacon (BACON) in a creamy sauce. So good, so far?
We also have a golden, cheesy crustᅳit's the best part! Well after the bacon. The balance of flavors here is awesome, with savory, rich, and just a hint of freshness from the herbs.
It's way easier to make than it looksᅳso you get restaurant-quality flavors without the stress.

Ingredients

  • 8 oz smoked bacon or pancetta, cut into strips
  • 2 tbsp butter
  • 16 oz – A mix of brown, shiitake, portobello, and cremini mushrooms, washed and patted dry
  • 2 shallots, finely chopped
  • 1 tbsp olive oil
  • 1/4 cup good-quality dry white wine (or chicken broth/stock)
  • 6 clove garlic, roasted and finely chopped
  • 1 1/2 cup heavy cream, infused with additional herbs (parsley, thyme, and a bay leaf), If you don’t have time, just use regular heavy cream!
  • 1 tbsp fresh chopped parsley, plus more for garnish
  • 1 tsp fresh chopped thyme
  • Salt and pepper to taste
  • 1/2 cup resh shredded or grated mozzarella
  • 1/4 cup fresh shredded or grated parmesan cheese
  • Additional cheeses: Gruyère or fontina, shredded (optional)
  • A handful of spinach or kale
  • Red chili flakes or smoked paprika (optional)
  • Lemon juice or zest (optional)
  • Breadcrumbs and garlic powder for the cheese crust
  • 1 tbsp Dijon mustard or a dash of soy sauce
  • Toasted pine nuts or slivered almonds for garnish (optional)
  • Fresh arugula or baby spinach for serving (optional)
  • Edible flowers or microgreens for garnish (optional)

Instructions
 

  • Preheat your oven to a low broil setting. Ensure all ingredients are measured, chopped, and ready to use. This includes slicing the bacon, chopping shallots and garlic, shredding cheeses, and preparing your mushrooms.
  • In a large skillet, cook the bacon or pancetta over medium heat until crispy. Once done, remove the bacon and set it aside, leaving the fat in the skillet for further cooking.
  • To the same pan, add the butter to the skillet, followed by the shallots. Cook them slowly until they are caramelized. Then add the mushrooms and cook until they turn golden brown.
  • Stir in the roasted, finely chopped garlic and cook for another minute. Season the mixture with salt, pepper, and, if desired, chili flakes or smoked paprika. Deglaze the pan with white wine or chicken broth, letting it reduce to half.
  • While the wine is reducing, gently heat the heavy cream with the extra herbs in a separate pot. After infusing, strain the herbs out and add the cream to the skillet with mushrooms.  If you don’t have the time DON’T WORRY! Just use regular heavy cream!
  • Mix in the mustard or soy sauce and, if using, add the spinach or kale, cooking it until wilted.
  • Combine the shredded mozzarella, parmesan, and optional extra cheeses with breadcrumbs and garlic powder. Sprinkle this cheese mixture over the mushrooms in the skillet. Place the skillet under the broiler until the cheese forms a golden crust.
  • Garnish with extra parsley, toasted nuts, lemon zest, and optional edible flowers or microgreens. Serve the medley on warm plates with fresh arugula or baby spinach on the side.
Did you make this recipe?Please leave a star rating and review below!