Mary Berry Porcini Wild Mushroom And Watercress Gratin Recipe [Tips & Tricks]

If you’re looking for a dish that’s bursting with flavor and packed with earthy, savory goodness, then Mary Berry’s porcini wild mushroom and watercress gratin recipe is an absolute must-try!

This recipe brings together the rich, umami taste of porcini mushrooms with the peppery freshness of watercress, all topped with a deliciously cheesy, golden crust. Perfect for a cozy dinner or an impressive side dish at your next gathering, this gratin is the kind of recipe that elevates any meal with minimal effort. Plus, Mary Berry’s expertise ensures it’s as foolproof as it is fabulous!

Mary Berry Porcini Wild Mushroom And Watercress Gratin Recipe

Ingredients Needed

To create Mary Berry’s Porcini Wild Mushroom and Watercress Gratin, a delightful and hearty dish perfect for cozy evenings or as an elegant side to a main course, you will need a well-rounded selection of fresh, flavorful ingredients. Here’s a breakdown of the essentials:

• Porcini Mushrooms (Dried or Fresh): The star of the dish is the porcini mushroom, known for its rich, earthy flavor. You can use either fresh or dried porcini mushrooms, though dried mushrooms tend to provide a deeper, more concentrated flavor. If you choose dried, remember to rehydrate them in warm water for about 20 minutes before using.

• Wild Mushrooms: A mix of wild mushrooms, such as shiitake, chanterelle, and oyster mushrooms, will complement the porcini’s rich, woodsy flavor. Their varied textures and subtle tastes add complexity to the gratin.

• Watercress: Watercress brings a fresh, peppery kick to balance the deep umami flavors of the mushrooms. It also contributes a vibrant green color that adds visual appeal.

• Butter: Unsalted butter is used for sautéing the mushrooms and creating a rich, creamy base. It helps bring out the flavors of the mushrooms while adding a silky texture.

• Heavy Cream: The cream is key to achieving that luscious, smooth texture in the gratin. It also helps to bring together the flavors of the mushrooms and watercress, creating a beautiful, decadent coating.

• Garlic: Garlic adds a punch of flavor to the dish. Sautéed in butter, it infuses the dish with a savory aroma that complements the mushrooms.

• Shallots: Shallots offer a mild, slightly sweet onion flavor that elevates the dish without overpowering the mushrooms. They add a layer of complexity to the flavor profile.

• Grated Parmesan Cheese: A generous amount of grated Parmesan is sprinkled on top of the gratin before baking. This cheese melts beautifully, creating a golden, crispy crust and enhancing the umami flavor of the mushrooms.

• Breadcrumbs: Fresh breadcrumbs are used to form a crunchy topping that contrasts nicely with the creamy mushroom mixture. They toast to a beautiful golden brown during baking.

• Salt and Pepper: Essential for seasoning, salt enhances the natural flavors of the ingredients, while black pepper adds a subtle heat.

Equipment Needed

Preparing Mary Berry’s Porcini Wild Mushroom and Watercress Gratin requires a few key kitchen tools to ensure the dish comes together smoothly and to perfection:

• Large Skillet or Frying Pan: This is essential for sautéing the mushrooms, garlic, and shallots. A wide skillet will allow you to evenly cook the ingredients, preventing them from overcrowding and steaming instead of browning.

• Ovenproof Dish or Gratin Dish: An ovenproof dish with a flat surface will provide the perfect base for the gratin. A traditional gratin dish is shallow with sloping sides, which helps in crisping up the top and creating that lovely golden-brown crust.

• Sharp Knife: You’ll need a good, sharp knife to slice the mushrooms, shallots, and garlic finely. Precision in slicing ensures that the ingredients cook evenly and look appealing when served.

• Chopping Board: A sturdy chopping board is vital for safely cutting your vegetables and mushrooms.

• Measuring Cups and Spoons: For accuracy, especially when adding the cream, butter, and seasonings, having measuring cups and spoons on hand will make sure the proportions are just right.

• Grater: A fine grater is necessary for grating the Parmesan cheese. This ensures that the cheese melts smoothly and evenly over the gratin.

• Whisk: A whisk is helpful if you need to combine any liquids, like the cream or stock, ensuring a smooth consistency.

How To Make Mary Berry’s Porcini Wild Mushroom And Watercress Gratin

Step 1: Prepare The Porcini Mushrooms

Start by rehydrating the dried porcini mushrooms (if you’re using them). Place them in a bowl with warm water and let them soak for about 20 minutes, then strain them through a fine sieve to remove any grit.

Save the soaking liquid, as it is packed with flavor and can be added to the sauce for extra depth. If you’re using fresh porcini mushrooms, slice them thinly and set them aside.

Step 2: Sauté The Mushrooms And Aromatics

Heat a large skillet over medium heat and add a generous knob of butter. Once melted, sauté the shallots until softened and translucent, about 3-4 minutes.

Add the garlic and cook for another 30 seconds, just until fragrant. Add the wild mushrooms and rehydrated porcini mushrooms (along with any strained soaking liquid).

Cook the mushrooms, stirring occasionally, until they release their moisture and begin to brown, about 10 minutes. Season with salt and pepper to taste.

Step 3: Wilt The Watercress

Once the mushrooms are cooked, add the watercress to the pan. Stir it through the mushrooms and cook for an additional 2 minutes, just until the watercress wilts down. It will add a vibrant green color to the mix, and its peppery flavor will contrast beautifully with the earthy mushrooms.

Step 4: Make The Cream Sauce

Reduce the heat to low and pour in the heavy cream, stirring gently. Allow it to simmer and thicken slightly for about 5 minutes.

You can add a splash of the reserved mushroom soaking liquid for extra flavor. Taste the mixture and adjust the seasoning with more salt and pepper if necessary.

Step 5: Assemble The Gratin

Transfer the mushroom and watercress mixture into an ovenproof dish. Sprinkle the top with a generous amount of grated Parmesan cheese, followed by a light dusting of fresh breadcrumbs. These will toast beautifully in the oven, creating a delightful golden topping.

Step 6: Bake The Gratin

Preheat your oven to 375°F (190°C) and bake the gratin for 20-25 minutes, or until the top is golden brown and crispy. The cream should be bubbling around the edges. Keep an eye on the gratin during the final minutes of baking to prevent overbrowning.

Expert Tips

1. Balancing the Flavors: If you want to enhance the umami flavor of the mushrooms, consider adding a splash of white wine or a small dollop of Dijon mustard to the sauce. These will bring acidity that balances the richness of the cream and butter.

2. Fresh vs. Dried Porcini: While fresh porcini mushrooms are fantastic, dried porcini bring a concentrated flavor that can elevate the dish. If you’re using dried mushrooms, make sure to save the soaking liquid, which is packed with additional mushroom essence.

3. Texture Variations: For a smoother gratin, you can blend part of the cream and mushroom mixture before adding it to the baking dish. This will give you a creamier texture with chunks of mushrooms still intact for that lovely contrast.

4. Make Ahead: This dish can be made a day ahead of time. Simply prepare everything up to the point of baking, cover the gratin dish with foil, and refrigerate. When ready to serve, bake as directed, allowing a few extra minutes if it’s been chilled.

5. Serving Suggestions: This gratin pairs wonderfully with roasted meats like lamb or beef or can stand alone as a vegetarian main dish, served with a side of fresh bread.

Mary Berry’s Porcini Wild Mushroom and Watercress Gratin is a rich, decadent dish that combines the earthy flavors of wild mushrooms with the peppery freshness of watercress. The creamy sauce and golden, crunchy topping make it an irresistible side or a standalone vegetarian delight.

With a few expert tips, you can easily elevate the flavors and textures to suit your tastes. Whether served for a special occasion or as a comforting weeknight treat, this gratin is sure to impress with its depth of flavor, beautiful colors, and satisfying warmth. Enjoy creating this culinary masterpiece that’s bound to become a new 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 a wonderful dish, rich with earthy mushroom flavors and the peppery bite of fresh watercress, all enveloped in a creamy, cheesy sauce. While the original recipe is fantastic as is, there are plenty of creative variations that can take this gratin to a new level, or cater to different dietary preferences.

1. Add Protein: If you’re looking to make the gratin a more filling main course, adding a protein source is a great option. For instance, cooked chicken breast or turkey can be shredded and stirred into the gratin mixture before baking. Alternatively, for a pescatarian twist, smoked salmon or prawns would pair wonderfully with the mushrooms and watercress, adding an extra layer of flavor and texture. You can even use bacon or pancetta for a salty, savory crunch.

2. Vegan and Dairy-Free: To make this dish vegan or dairy-free, you can swap out the butter and cream for plant-based alternatives. Coconut cream or oat milk can replace the dairy cream, and vegan butter can stand in for the butter in the recipe. For a cheesy effect, you can use nutritional yeast or a dairy-free cheese alternative. These substitutions will still give you a creamy, flavorful gratin without compromising on taste.

3. Mushroom Variations: While porcini mushrooms give the gratin its distinct umami flavor, there’s room for variation here too. If you prefer a different type of mushroom, you can mix in cremini, shiitake, or chanterelle mushrooms for a different texture and depth of flavor. For a wild touch, even foraged mushrooms like morels or oysters could elevate the dish. You can also mix dried wild mushrooms (like the porcini) with fresh ones for a deeper, richer taste.

4. Herb Enhancements: While watercress adds a fresh, peppery zing, you can experiment with other herbs to complement the gratin. Thyme, rosemary, or sage can be sautéed with the mushrooms to create an aromatic base. If you prefer a more citrusy bite, a sprinkle of fresh lemon zest or a dash of white wine could brighten the richness of the gratin. For a slightly spicier note, a pinch of red pepper flakes or smoked paprika can be incorporated into the sauce.

5. Topping Variations: The topping of the gratin is another area to get creative. While breadcrumbs mixed with parmesan is classic, you can elevate the crust by using panko breadcrumbs for extra crunch or incorporating grated Gruyère or cheddar into the topping for a stronger cheese flavor. For a gluten-free version, opt for gluten-free breadcrumbs or even ground almonds for a nutty, crunchy topping.

Best Practices To Store Leftovers

Storing leftovers from Mary Berry’s Porcini Wild Mushroom and Watercress Gratin correctly ensures that you can enjoy this delicious dish again without sacrificing flavor or texture. Here are the best practices for storing and reheating this dish:

1. Cooling the Gratin: Always allow the gratin to cool to room temperature before storing it. This helps prevent condensation from forming, which can make the dish soggy when reheated. Leave it uncovered for about 30 minutes after baking to cool slightly, but don’t leave it out for longer than two hours to avoid any risk of bacterial growth.

2. Storing: To store the gratin, use an airtight container or tightly wrap the dish in plastic wrap or aluminum foil. If you’ve made a large batch, consider storing it in individual portions, as this will make it easier to reheat and reduce the time spent reheating. The gratin can be kept in the refrigerator for 2 to 3 days, which is perfect for enjoying as leftovers over a few days.

3. Freezing Leftovers: For longer storage, you can freeze the gratin. Transfer the cooled gratin into a freezer-safe container or wrap individual portions tightly in plastic wrap and foil. It will keep well in the freezer for up to 2 months. When freezing, it’s essential to allow the dish to cool completely before wrapping to prevent ice crystals from forming, which can affect the texture when reheated.

4. Reheating: To reheat, you can use the oven or microwave. If reheating in the oven, place the gratin in a preheated oven at 180°C (350°F) for 15 to 20 minutes, or until it’s piping hot in the center. Cover the gratin with foil for the first 10 minutes to prevent the top from over-browning. If reheating individual portions in the microwave, cover them with a damp paper towel to maintain moisture, and microwave in short bursts, stirring in between, until fully heated.

What Goes Well With Porcini Wild Mushroom And Watercress Gratin

Mary Berry’s Porcini Wild Mushroom and Watercress Gratin, with its creamy texture and rich umami notes, pairs wonderfully with a variety of side dishes, drinks, and accompaniments that complement its earthy flavor and creamy profile.

1. Salads: The rich and creamy gratin pairs well with a bright, fresh salad to balance its heaviness. Consider a crisp green salad with lemon vinaigrette, rocket (arugula), or mixed greens. The acidity from the dressing will cut through the richness of the gratin. A tangy goat cheese or feta salad with fresh herbs and citrus segments would also be an ideal pairing, providing a delightful contrast to the earthy mushrooms.

2. Grilled Meats: If you’re serving the gratin as a side dish, it’s a natural companion to grilled meats. A perfectly grilled steak, roast chicken, or lamb chops work beautifully with the flavors of the mushrooms. The savory notes in the mushrooms elevate the umami in the meat, while the creaminess of the gratin provides a wonderful texture contrast.

3. Bread: The gratin can be paired with a variety of bread options to soak up the creamy sauce. A crusty sourdough or a simple baguette would be perfect for mopping up the delicious juices from the gratin. A slice of freshly baked rosemary or olive bread would also complement the herbaceous flavors of the watercress and mushrooms.

4. Wine Pairing: For wine lovers, the earthy flavors of the porcini mushrooms are a great match for wines with depth and richness. A full-bodied white wine, such as a Chardonnay or an oaked Sauvignon Blanc, will bring out the creamy notes of the gratin. If you prefer red wine, go for a light-bodied Pinot Noir or a medium-bodied Merlot, which won’t overpower the dish but will enhance its savory flavors.

5. Roasted Vegetables: To further balance out the richness of the gratin, a side of roasted root vegetables like carrots, parsnips, and sweet potatoes would make an excellent addition. The natural sweetness from the vegetables provides a contrast to the saltiness and creaminess of the gratin.

Conclusion

Mary Berry’s Porcini Wild Mushroom and Watercress Gratin is a dish that brings comfort and elegance to any meal. Its creamy texture, umami-packed mushrooms, and fresh, peppery watercress make it a truly unique and satisfying choice.

Whether you’re looking to tweak the recipe with a few variations, store the leftovers for later enjoyment, or pair it with the perfect side dishes and beverages, there are many ways to enhance and enjoy this delectable gratin. From adding proteins or experimenting with herbs to pairing it with crisp salads or a glass of wine, this dish is versatile enough to suit a variety of tastes and occasions. Ultimately, it’s a perfect blend of simplicity and sophistication, a go-to recipe that promises to impress every time.

FAQs

What Ingredients Are Needed For Mary Berry’s Porcini Wild Mushroom And Watercress Gratin?

To make Mary Berry’s porcini wild mushroom and watercress gratin, you will need wild mushrooms (including porcini), watercress, garlic, shallots, butter, cream, vegetable stock, grated Parmesan cheese, and breadcrumbs. Some recipes may also include a bit of thyme or white wine for additional flavor.

Can I Use Regular Mushrooms Instead Of Wild Mushrooms For The Gratin?

Yes, you can substitute regular mushrooms, such as button mushrooms or cremini mushrooms, if you can’t find wild mushrooms or porcini. However, the wild mushrooms add a more earthy and intense flavor to the dish, which may not be fully replicated with regular mushrooms.

How Do I Prepare The Mushrooms For The Gratin?

First, clean the mushrooms carefully with a damp cloth or paper towel to remove any dirt. Slice them thinly before cooking them in butter with garlic and shallots. The mushrooms will release moisture as they cook, which will intensify their flavor.

What Is The Role Of The Watercress In This Recipe?

Watercress adds a fresh, peppery flavor that contrasts beautifully with the richness of the creamy mushroom sauce. It also provides a slight bitterness that balances the flavors in the gratin, making the dish more complex and refreshing.

Can I Make The Porcini Wild Mushroom And Watercress Gratin In Advance?

Yes, you can prepare the gratin ahead of time. Assemble the dish up to the point of baking, then cover and refrigerate it for up to 24 hours. When ready to serve, bake the gratin in a preheated oven, but you may need to add a few extra minutes to the cooking time.

Is There A Vegetarian Alternative To The Cream In Mary Berry’s Gratin?

If you’re looking for a vegetarian or dairy-free alternative to the cream, you can use plant-based creams like coconut cream, oat cream, or soy cream. These alternatives will give a similar richness, though the flavor might differ slightly.

How Can I Make The Gratin Crispy On Top?

To get a crispy top on the gratin, make sure to add a generous amount of breadcrumbs and grated Parmesan cheese on top of the dish before baking. The cheese will melt and form a golden, crunchy crust, while the breadcrumbs add additional texture.

Can I Use Dried Porcini Mushrooms Instead Of Fresh Ones?

Yes, you can use dried porcini mushrooms as a substitute for fresh porcini. To use them, soak the dried mushrooms in warm water for 20-30 minutes to rehydrate, then chop them and add them to the dish as directed. Don’t discard the soaking liquid as it can be used to enhance the sauce or as a base for the stock.

What Should I Serve With The Porcini Wild Mushroom And Watercress Gratin?

This gratin pairs wonderfully with a simple green salad, roasted vegetables, or a light protein like grilled chicken or fish. You can also serve it alongside mashed potatoes or crusty bread for a heartier meal.

How Long Should I Bake The Porcini Wild Mushroom And Watercress Gratin?

Bake the gratin in a preheated oven at 180°C (350°F) for about 30-40 minutes or until the top is golden and bubbly. If the top begins to brown too quickly, you can cover it loosely with foil for the remaining baking time.