Mary Berry Porcini, Wild Mushroom, and Watercress Gratin Recipe

This delicious Mary Berry Porcini, Wild Mushroom, and Watercress Gratin is a creamy, indulgent side dish that’s quick and easy to make. Packed with earthy mushrooms and fresh greens, it’s a perfect comfort food that can be made ahead with simple ingredients. Ideal for any occasion, it’s rich, satisfying, and full of flavour!

This Porcini, Wild Mushroom, and Watercress Gratin Is From Cook And Share Cookbook by Mary Berry

Ingredients Needed

• 30g dried porcini mushrooms
• 300ml boiling water
• 5 tbsp olive oil
• 55g butter, plus 2 knobs for frying
• 350g  oyster mushrooms, thickly sliced
• 200g button mushrooms, sliced
• 2 large garlic cloves, crushed
• 115g young kale, thickly sliced
• 150g watercress
• 55g plain flour
• 400ml milk
• 2 tbsp pouring double cream
• 115g Parmesan, grated

How To Make Porcini, Wild Mushroom, and Watercress Gratin Recipe

1. Prepare the Porcini Mushrooms: Place the dried porcini mushrooms in a jug and pour the boiling water over them. Leave to soak for 30 minutes.
2. Cook the Mushrooms: Heat 2 tablespoons of olive oil and a knob of butter in a large pan over medium-high heat. Add half the mushrooms and garlic, tossing for 1–2 minutes. Cover and cook for 1 minute to release the mushroom liquid. Remove the lid and fry for another minute until softened. Transfer to a plate and repeat with the remaining mushrooms and garlic.
3. Wilt the Kale and Watercress: Add ½ tablespoon of oil to the pan and fry the kale until wilted. Transfer to a plate. Repeat the process with the watercress.
4. Prepare the Mushroom Sauce: Strain the porcini mushrooms, reserving the liquid. Roughly chop the porcini and add them to the other mushrooms. Season to taste. In a separate saucepan, melt 55g butter over medium heat. Add the flour and stir for a few seconds. Gradually whisk in 200ml of the reserved porcini liquid and all the milk, cooking until thickened. Add the cream, half of the grated Parmesan, and season.
5. Assemble the Gratin: Preheat the oven to 200°C/180°C Fan/Gas 6. Spread half of the mushrooms, kale, and watercress in the base of an ovenproof dish. Mix the remaining vegetables with the sauce and pour over the top. Sprinkle with the remaining Parmesan cheese and bake for about 25 minutes, until golden and bubbling around the edges.

Recipe Tips

• Use fresh mushrooms for the best flavour: While dried porcini add depth, fresh mushrooms like oyster and button will provide a lovely texture and balance in the gratin.
• Soak porcini mushrooms properly: Make sure to soak the dried porcini mushrooms for at least 30 minutes to bring out their full flavour. Don’t forget to reserve the soaking liquid to add richness to the sauce.
• Don’t overcrowd the pan when cooking mushrooms: Cook the mushrooms in batches to ensure they brown nicely and don’t release too much moisture at once, which can make them soggy.
• Wilt the kale and watercress separately: Fry the kale and watercress separately to ensure each vegetable cooks evenly and maintains its texture.
• Grate Parmesan finely: Grating the Parmesan finely will help it melt evenly and create a golden, bubbly crust on top of the gratin.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers porcini, wild mushroom, and watercress gratinin an airtight container in the fridge for up to 2 days. Reheat well before eating.
• Reheating: Reheat leftovers porcini, wild mushroom, and watercress gratin in the oven at 180°C (350°F) for about 5 minutes until heated through and golden on top. Alternatively, you can microwave it, but the texture can not be as crispy.

Nutrition Facts

Serving Size: 1 serving (approx. 200g)

• Calories: 310 kcal
• Total Fat: 19g
• Saturated Fat: 11g
• Cholesterol: 50mg
• Sodium: 380mg
• Potassium: 500mg
• Total Carbohydrate: 34g
• Dietary Fiber: 4g
• Sugars: 2g
• Protein: 6g

Try More Mary Berry Recipes:

• Mary Berry Saturday Night Pasta Recipe
• Mary Berry Five Veg Pasta
• Mary Berry Lasagne Express
• Mary Berry Lentil Shepherd’s Pie
• Mary Berry Mediterranean Chicken Thighs