Ruth’s Chris Creamy Mushroom Au Gratin
Ingredients
- 1 lb cremini or white mushrooms, sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup whole milk
- ½ cup grated Parmesan cheese
- ½ cup shredded Gruyère cheese (or Swiss)
- 1 tbsp all-purpose flour
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ¼ tsp paprika (optional)
- ¼ tsp nutmeg (optional but recommended)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven
Preheat your oven to 375°F (190°C). Lightly butter a small baking dish. - Cook the mushrooms
In a large skillet over medium-high heat, melt the butter with olive oil.
Add mushrooms and cook 8–10 minutes until browned and all liquid has evaporated. - Add garlic & flour
Stir in garlic and cook for 30 seconds.
Sprinkle flour over mushrooms and stir well; cook 1 minute to remove raw flour taste. - Make it creamy
Slowly pour in heavy cream and milk, stirring constantly.
Add salt, pepper, paprika, and nutmeg. Simmer 3–5 minutes until slightly thickened. - Add cheese
Stir in Parmesan cheese until melted and smooth. - Bake
Transfer mixture to the baking dish.
Top with Gruyère cheese. - Gratin finish
Bake uncovered 15–20 minutes, until bubbly and golden on top.
Broil for 1–2 minutes if you want extra browning. - Serve
Let rest 5 minutes. Garnish with fresh parsley and serve hot.
Tips (Steakhouse Secret )
- Don’t overcrowd mushrooms—browning = flavor
- Gruyère gives the authentic Ruth’s Chris taste
- Perfect side for steak, chicken, or holiday meals
