French Onion Mushrooms

Simple, cheesy, Baked French Onion Mushrooms. Mushrooms are one of my favorite Vegetables, it’s incredibly versatile and works well as a meat substitution. I’m always looking to find new ways to use them and this dish is definitely a keeper!

This dish is made easily with your choice of mushrooms, caramelized onions, white wine, herbs, gruyere and some sliced bread. It’s honestly like having the soup but in mushroom form. This dish is super flavorful and so comforting. Serve it as a side dish at your next family holiday function and I’m sure everyone will be asking for more.

Here Are the Step by Step Details:

Start with the mushrooms— I always use a combination of mushrooms and for this dish, I chose crimini and shiitake, but feel free to use whatever mushrooms you’d like to use. I sliced the crimini mushrooms and left the shiitake whole. The amount of mushrooms you’re going to use depends on whether this is a side dish or main dish. I used about 2 packs of each.

For the onions you’ll want to use sweet onions or yellow onions, butter, honey and dry white wine. I use a dry white wine, which is pretty traditional in most French onion soups. I used the white wine for the mushrooms and the onions, the wine helps produce a rich flavor but if you don’t want to use wine, I suggest using apple cider, or your choice of broth. You’ll want to make sure that the onions have cooked for a minimum of 15 minutes.

For the cheese, of course you need Gruyere. Get yourself a block of gruyere and grate it. If you can’t find Gruyere, Swiss is a good substitute and so is fontina.

When the onions are caramelized, remove them from the pan, add the mushrooms to the same pan along with the herbs you’ll be using (I chose thyme and but you can use other herbs like sage, or rosemary) and let them cook for about 5 minutes before you add the wine and 1/4 cup of heavy cream.

Add the wine to the pan and let it cook down. Next, add the onions back in along with the broth. Let it cook for about 5 minutes or so then stir in the cream.

While the mushrooms are cooking, slice the bread you’ll be using for the dish and rub one side with olive oil. I had French sourdough on hand so that’s what I used. Do not use sandwich bread or any bread that’s too soft. What will happen if you do use that kind of bread is you’ll have a mushy mess before you can even enjoy the dish. So stick to breads like sourdough, French or any bread that’s crusty.

Place the bread on a sheet pan and toast until dry and slightly browned, you don’t want to toast it all the way.

When you’re ready to transfer it to the oven, top the dish with the sliced bread (olive oil rubbed side up) and the grated cheese. Sometimes, I like to drizzle olive oil and sprinkle pepper before I place a dish in the oven (it’s a habit but it never hurts to do), Bake it until the bread is browned and the cheese is melted.

As soon as you pull it out of the oven, add the prosciutto, and top with herbs and then you’re done! You’ll be happy because you just made everyones favorite dish.

This dish is truly one of those roll your eyes back, crave-worthy, fall-winter comfort foods. Enjoy!

If you make this recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!