Mary Berry’s Porcini Wild Mushroom and Watercress Gratin is a rich, flavorful dish that perfectly combines earthy, umami-packed wild mushrooms with the bright, peppery freshness of watercress. This gratin brings together the luxurious flavors of porcini mushrooms – often regarded as one of the most prized types of wild mushrooms due to their intense, meaty flavor – with the peppery bite of watercress, which adds a subtle tang to balance the richness. What makes this dish even more special is the gratin technique: a creamy, cheesy sauce is poured over the vegetables and mushrooms, which are then baked until golden and bubbling, creating a perfectly crispy top with a soft and velvety interior.
In essence, it’s a comforting yet elevated side dish that can complement a variety of mains, from roasted meats to hearty vegetable dishes. The balance of textures and flavors in this gratin makes it an excellent choice for dinner parties, family meals, or even as a standalone vegetarian option. It’s a dish that speaks to both the simplicity and elegance of traditional French cooking, but with a distinctly modern twist.
Mary Berry’s Porcini Wild Mushroom And Watercress Gratin Recipe
Ingredients Needed
To recreate this savory, earthy gratin, you’ll need a well-curated list of ingredients that combine the best of fresh, fragrant mushrooms with a rich, creamy sauce. Here’s what you’ll need:
- Porcini Mushrooms: You’ll want dried porcini mushrooms, as these provide the deep, earthy umami flavor that’s characteristic of the dish. Rehydrating them in hot water will release their intense flavor, and you can also use this soaking liquid in the sauce for added richness.
- Wild Mushrooms: Alongside the porcini, a selection of wild mushrooms is key. You might consider using shiitake, chanterelle, or even cremini mushrooms to bring both texture and depth of flavor.
- Watercress: This peppery leafy green adds freshness and a slight heat to balance out the creaminess of the gratin. Be sure to wash it well, as it can have a lot of grit.
- Butter: A rich, unsalted butter will be used to sauté the mushrooms and to create the luscious creamy sauce.
- Garlic: Garlic provides a depth of flavor that enhances the earthiness of the mushrooms and pairs wonderfully with the cream sauce.
- Heavy Cream: The indulgent base of the gratin sauce, heavy cream adds the right amount of richness and silkiness.
- Milk: To balance the richness of the cream and keep the texture of the sauce smooth and pourable.
- Grated Cheese: A combination of cheeses is ideal for the gratin topping. You’ll want a sharp cheese like Gruyère or Parmesan for that perfect crispy, golden-brown top.
- Fresh Thyme: For seasoning, thyme is ideal, as it complements the mushrooms and adds a fragrant, herby touch.
- Salt and Pepper: To taste, these basic seasonings will enhance the other flavors and bring everything into harmony.
- Breadcrumbs: A light topping of breadcrumbs helps to create the crispy crust that is the hallmark of any good gratin.
Equipment Needed
You won’t need anything too complicated, but here are the essential tools to create this dish:
- Large Skillet/Frying Pan: For sautéing the mushrooms, garlic, and thyme before combining them with the cream mixture.
- Gratin Dish: A shallow, oven-safe baking dish (usually oval or rectangular) that will allow the gratin to cook evenly and form a beautifully crispy top.
- Small Bowl: For rehydrating the dried porcini mushrooms with hot water. You’ll also need it for mixing any herbs, seasoning, or grated cheese.
- Measuring Cups and Spoons: For precision in getting the correct amounts of milk, cream, and other ingredients.
- Grater: A microplane or standard grater will be helpful for finely grating your cheeses for that perfect golden crust.
- Sharp Knife: To finely slice the mushrooms and prepare the garlic and herbs.
- Whisk: A whisk is ideal for blending together the cream and milk, ensuring the sauce is smooth and well combined.
Instructions To Make Mary Berry’s Porcini Wild Mushroom And Watercress Gratin
Step 1: Rehydrate the Porcini Mushrooms
Start by placing the dried porcini mushrooms in a small bowl and covering them with hot water. Let them soak for about 20-30 minutes until they soften. Afterward, strain the mushrooms, reserving the soaking liquid for use in the sauce. Chop the porcini mushrooms into small pieces.
Step 2: Prepare the Mushrooms
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the wild mushrooms and sauté until they’re golden brown and softened, about 5-7 minutes. Add the garlic and fresh thyme and cook for an additional minute to release their fragrance.
Step 3: Make the Cream Sauce
In a separate saucepan, melt another tablespoon of butter and pour in the milk and heavy cream. Gently bring this mixture to a simmer while whisking to prevent it from curdling. Stir in the reserved porcini mushroom soaking liquid, allowing it to mix thoroughly with the cream and milk. Season with salt and pepper to taste.
Step 4: Combine the Mushrooms with the Cream Sauce
Add the sautéed mushrooms, garlic, and thyme to the creamy mixture, stirring well to coat all the mushrooms. Let it simmer gently for another 2-3 minutes until everything is well combined and the sauce thickens slightly.
Step 5: Add the Watercress
Remove the skillet from the heat and fold in the watercress, allowing the residual heat to gently wilt it. Be careful not to overcook it, as you want the watercress to retain its fresh, vibrant flavor.
Step 6: Assemble the Gratin
Transfer the mushroom and watercress mixture into a greased gratin dish. Sprinkle the top generously with grated cheese (Gruyère or Parmesan works wonderfully) and finish with a light dusting of breadcrumbs.
Step 7: Bake
Preheat your oven to 375°F (190°C). Place the gratin in the oven and bake for 20-25 minutes, or until the top is golden brown and bubbly. If you want a more intense golden color, you can switch to the broiler for the last 2-3 minutes of baking.
Tips And Tricks
- Use Fresh Mushrooms: While dried porcini mushrooms give the dish its deep, rich flavor, don’t skimp on the fresh wild mushrooms. The more variety and texture, the better the result.
- For Extra Flavor: If you want to elevate the umami flavor, you can add a splash of white wine or sherry to the mushrooms while they’re sautéing. The alcohol will cook off, leaving behind a wonderful depth of flavor.
- Make Ahead: This gratin can be assembled the day before and stored in the fridge. Simply pop it into the oven before serving to bake. This makes it a great option for dinner parties.
- Crispier Topping: To get an extra crispy, golden-brown top, consider adding a little panko breadcrumbs to the mix, as they crisp up better than regular breadcrumbs.
- Vegan Adaptation: For a dairy-free version, swap the heavy cream and cheese for coconut cream or cashew cream and a vegan cheese alternative.
Mary Berry’s Porcini Wild Mushroom and Watercress Gratin is an impressive, comforting dish that’s rich in flavor yet light in texture. The earthy mushrooms meld beautifully with the fresh, peppery watercress, while the creamy sauce and golden topping add layers of indulgence. It’s a versatile dish that works wonderfully as a side or a main, and with a few simple tricks, it’s easy to make it ahead of time for a stress-free meal. Whether you’re serving it at a special dinner or just looking to enjoy a decadent yet simple vegetable dish, this gratin is bound to become a favorite in your recipe repertoire.
Easy Recipe Variations For Mary Berry’s Porcini Wild Mushroom And Watercress Gratin
Mary Berry’s Porcini Wild Mushroom and Watercress Gratin is already a rich and indulgent dish, but there’s plenty of room for creative variations to suit different tastes or dietary preferences. The beauty of this recipe lies in its simplicity-it can be modified easily to create new flavor profiles, textures, and even make it more suitable for certain dietary needs. Here are a few ideas for variations you can try:
1. Cheese Substitutions
While the gratin is traditionally made with a combination of cream and cheese (often Gruyère or Parmesan), you can mix things up by experimenting with different cheeses.
- Blue Cheese: For a stronger, tangier kick, a blue cheese like Roquefort or Stilton can add a more intense, savory flavor to the gratin. The creaminess of the cheese will still blend beautifully with the wild mushrooms.
- Vegan Cheese: For a dairy-free version, try using a vegan cheese alternative such as cashew-based cheese or nutritional yeast for that cheesy, nutty flavor without the dairy.
2. Add More Vegetables
The recipe already includes watercress, but why not mix in a few more greens or root vegetables to add more depth and texture?
- Spinach or Kale: Swap the watercress for spinach or kale for a more robust and earthy flavor, while still keeping the dish fresh and vibrant.
- Leeks or Shallots: Caramelized leeks or shallots can add a mild sweetness that complements the earthy mushrooms. They’ll melt into the creamy sauce and provide a lovely contrast in both flavor and texture.
3. Swap Mushrooms
While porcini mushrooms are the star here, don’t hesitate to play around with different types of mushrooms depending on what’s in season or available at your local market.
- Chanterelle or Oyster Mushrooms: These mushrooms are known for their delicate flavor, and they would elevate the dish’s depth. Chanterelles, in particular, have a slightly fruity aroma that could pair wonderfully with the watercress.
- Button Mushrooms: If you prefer a more straightforward, mild mushroom flavor, button mushrooms work as an excellent base. While they might lack the intensity of porcinis, they still provide the necessary umami and texture.
4. Add A Protein Element
For those who want to turn the gratin into a more substantial main course, adding a protein is an excellent option.
- Chicken or Turkey: Shredded or diced roast chicken or turkey would be a good addition, blending seamlessly into the creamy base. This variation is perfect for leftovers from a Sunday roast.
- Tofu or Tempeh: For a vegetarian or vegan version, tofu or tempeh can be sautéed and incorporated into the gratin. The tofu will absorb the flavors of the dish, while tempeh brings in a nutty, slightly fermented flavor.
- Bacon or Pancetta: For a non-vegetarian twist, crispy bits of bacon or pancetta scattered over the top can add a savory crunch and smoky depth to the gratin.
5. Spices And Herbs
For a more adventurous flavor, you can experiment with different spices and herbs to transform the dish.
- Thyme or Rosemary: These herbs add an aromatic fragrance and earthiness that complements the wild mushrooms perfectly. Fresh sprigs can be mixed into the sauce or sprinkled over the top before baking.
- Nutmeg or Garlic: A pinch of freshly grated nutmeg can add a hint of warmth and complexity to the creamy sauce, while finely minced garlic can bring a rich, savory aroma to the dish.
6. Make It Gluten-Free
For those who need to avoid gluten, it’s simple to adapt the recipe.
- Gluten-Free Breadcrumbs: Swap regular breadcrumbs for gluten-free alternatives to create the crispy topping.
- Cornstarch or Arrowroot: Use cornstarch or arrowroot powder to thicken the cream instead of traditional flour.
With these variations, you can truly make Mary Berry’s Porcini Wild Mushroom and Watercress Gratin your own, whether you prefer it richer, lighter, vegetarian, or gluten-free.
Storing Leftovers
Leftovers from your Porcini Wild Mushroom and Watercress Gratin can be stored easily, provided you handle them correctly to maintain the dish’s flavor and texture. The gratin is a comforting dish that, in many cases, tastes even better the next day as the flavors meld together. Here’s a guide to storing and reheating:
1. Refrigeration
If you have leftovers, allow the gratin to cool completely before storing. This helps prevent condensation that can lead to sogginess. Place the gratin in an airtight container, ideally in a shallow one to allow for quicker cooling. Refrigerate it for up to 3 days. The creamy sauce and mushrooms should stay fresh within this time, and the dish will retain most of its original flavor and texture.
2. Freezing
If you want to keep the gratin for a longer period, freezing is a great option. However, be mindful that the texture of the cream and cheese may change slightly upon defrosting, but it should still be enjoyable.
- Freezing Instructions: Let the gratin cool completely. Wrap it tightly in plastic wrap, followed by aluminum foil, or store it in an airtight freezer-safe container. This will keep it fresh for up to 3 months.
- Reheating from Frozen: For best results, let it thaw in the refrigerator overnight. Then, reheat in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through. If reheating from frozen directly in the oven, it might take a little longer-around 40 minutes, depending on the thickness.
3. Reheating In The Microwave
If you’re in a hurry and only have a small portion, the microwave is a quick solution. Simply place the leftover gratin in a microwave-safe dish, cover it loosely with a microwave-safe lid or paper towel, and heat on medium heat for 1-2 minutes, stirring halfway through. For even heating, consider breaking up the gratin into smaller portions before microwaving.
4. Avoid Repeated Reheating
To preserve the best possible quality of your gratin, try not to reheat it more than once. Each time you reheat, the sauce may separate, and the texture may degrade, so it’s better to reheat only what you intend to eat.
What To Eat With Mary Berry’s Porcini Wild Mushroom And Watercress Gratin?
While Mary Berry’s gratin is a hearty dish on its own, pairing it with the right sides can elevate the meal, turning it into a full and satisfying experience. Whether you want to balance out the richness or enhance the earthy flavors, here are some great options to serve alongside the gratin:
1. Light Salad
A simple, fresh salad works wonderfully to balance the creaminess and richness of the gratin. Opt for a salad with a mix of textures and flavors that complement the dish:
- Mixed Greens with Lemon Vinaigrette: A crisp mix of arugula, spinach, and baby kale with a zesty lemon dressing provides a refreshing contrast to the gratin’s richness.
- Rocket and Pear Salad: A peppery rocket salad paired with sweet, sliced pears and a light balsamic glaze can provide a refreshing and slightly sweet counterpoint to the savory gratin.
2. Crusty Bread
A warm, crusty loaf of bread is perfect for soaking up any extra sauce left on your plate. Consider pairing the gratin with a hearty sourdough or a baguette. The crispness of the bread contrasts nicely with the creamy texture of the gratin, and the rustic flavor enhances the earthy mushrooms.
3. Roasted Vegetables
Roasted root vegetables or seasonal veggies make for a perfect side. Roasting carrots, parsnips, or even Brussels sprouts with a little olive oil, garlic, and thyme will create a caramelized sweetness that pairs beautifully with the mushrooms in the gratin.
- Roasted Beetroot and Carrots: These vibrant vegetables bring out the natural sweetness of the dish, creating a balance with the earthy mushrooms.
- Asparagus or Green Beans: Sautéed in a bit of olive oil and garlic, these green vegetables provide a fresh, slightly crunchy contrast to the soft gratin.
4. Protein Additions
If you’re looking for a more substantial meal, you could add a protein such as:
- Grilled Chicken: The light and smoky flavor of grilled chicken pairs nicely with the rich gratin.
- Pan-Seared Salmon: A piece of crispy-skinned salmon adds a bright, slightly fatty element to balance the creamy gratin.
Conclusion
Mary Berry’s Porcini Wild Mushroom and Watercress Gratin is an adaptable and indulgent dish that offers room for personalization through creative variations. Whether you’re tweaking the cheeses, adding extra vegetables, or making it gluten-free, this recipe can easily be modified to suit a wide variety of tastes and dietary needs. Leftovers are just as delightful, provided they are stored and reheated properly, and pairing the gratin with fresh, crisp sides like salads or roasted vegetables adds an extra dimension to the meal. With endless possibilities for customization and the comforting, flavorful foundation of the gratin, it remains a perfect dish for any occasion, whether a weeknight dinner or a special celebration.
FAQs
What Are The Key Ingredients Needed For Mary Berry’s Porcini Wild Mushroom And Watercress Gratin?
The key ingredients for Mary Berry’s porcini wild mushroom and watercress gratin include porcini mushrooms, wild mushrooms (like chestnut or button mushrooms), watercress, garlic, double cream, Parmesan cheese, butter, and breadcrumbs. The recipe also calls for some white wine, vegetable or chicken stock, and seasoning such as salt and pepper to enhance the flavors.
Can I Substitute The Porcini Mushrooms In This Gratin Recipe?
Yes, you can substitute porcini mushrooms if they are not available. A good alternative is using a combination of wild mushrooms like cremini or shiitake, which have a rich and earthy flavor similar to porcini. You could also use dried mushrooms, which can be rehydrated, or other types of mushrooms, depending on your taste preferences.
How Do I Prepare The Mushrooms For Mary Berry’s Porcini Wild Mushroom And Watercress Gratin?
To prepare the mushrooms for this gratin, start by cleaning them with a damp cloth to remove any dirt, especially if they are fresh. Slice the mushrooms evenly. If using dried porcini mushrooms, soak them in hot water for about 20 minutes to rehydrate before slicing. Then, sauté the mushrooms in butter or olive oil with garlic until they become soft and release their juices, which will help concentrate their flavors for the gratin.
