Mushroom Parmentier
Mushroom Parmentier is a vegetarian gratin in which fresh wild mushrooms are baked under a golden crust of breadcrumbs, ground almonds and grated Parmesan. The Thermomix grates, grinds and mixes everything, so the aromatic mushroom filling and crispy topping come together quickly and evenly for a comforting main course or starter.
About this recipe
Mushroom Parmentier Thermomix TM7 is the vegetarian answer to the classic hachis Parmentier: instead of minced meat, a fragrant filling of fresh wild mushrooms, garlic, nutmeg, pepper and sea salt hides beneath a golden crust of breadcrumbs, ground almonds and grated Parmesan. Searching for an easy gratin recipe or a quick weeknight dinner in your all-in-one kitchen machine? This one delivers on every count. The TM7 grates a block of Parmesan into a fine powder in seconds, grinds whole almonds into a crumbly flour for the topping, and mixes the mushroom filling evenly, so every spoonful tastes the same. The texture contrast is what makes this gratin special: a juicy, woodsy mushroom layer underneath, and a crunchy, nutty, cheesy lid on top. Serve it straight from the oven as a warming main course in autumn and winter, or portion it into small ramekins for an elegant starter at a dinner party. Because the topping and filling are assembled in the same mixing bowl, you save on washing-up and time, and the recipe can be prepared ahead and baked just before serving, making it ideal for meal prep and relaxed entertaining.
Preparation tips
- Choose a mix of wild mushrooms such as chanterelles, pied de mouton and chestnut mushrooms for the deepest flavour, and brush them clean instead of rinsing, so the filling does not become watery under the breadcrumb and almond crust.
- You can assemble the Parmentier in a baking dish earlier in the day and keep it in the fridge; bake it just before serving so the Parmesan and breadcrumb topping stays crisp and golden rather than soggy.
- For a nuttier, more rustic result, toast the breadcrumbs and ground almonds briefly in a dry pan before sprinkling them over the mushrooms; a pinch of extra nutmeg enhances the woodland aroma beautifully.
Recipe variations
- Gluten-free version: replace the breadcrumbs with gluten-free breadcrumbs or finely ground buckwheat flakes combined with the ground almonds and Parmesan, keeping the same golden crust over the wild mushroom filling without any gluten.
- Festive version: fold diced cooked chestnuts and a splash of Madeira through the mushroom filling and finish the topping with extra grated Parmesan, turning this Parmentier into an elegant Christmas or New Year's dinner centrepiece.
Thermomix TM7 Benefits
- Grating a block of Parmesan to a fine powder in the mixing bowl takes mere seconds, giving the Parmentier topping maximum cheesy coverage.
- Grinding whole almonds evenly in the TM7 creates a crumbly flour that bakes into a crisp, nutty crust over the wild mushrooms.
- Weighing the breadcrumbs and almonds directly in the mixing bowl with the integrated scale guarantees the topping ratio is accurate every single time.
- Chopping the garlic cloves and wild mushrooms uniformly in the Thermomix releases their aroma quickly for a flavourful filling base.
- Mixing the mushroom filling with nutmeg, pepper and sea salt in the TM7 gives an evenly seasoned layer beneath the golden crust.
Ingredients
- Parmesan cheese
- ground almonds
- breadcrumbs
- garlic cloves
- fresh parsley
- extra virgin olive oil
- fresh wild mushrooms
- fine sea salt
- ground black pepper
- floury potatoes