Oyster mushrooms and potatoes in a gratin dish.

Oyster Mushroom Potato Gratin alla Dilijan Style

Oyster mushrooms and potato gratin offer a hearty main dish. The rich umami flavor from the meaty oyster mushrooms coupled with potatoes brings comfort in every season. Baked and bubbly, this dish can also be a delightful side to complement roasted meat or vegetable dishes.

Oyster Mushroom and Potatoes in Gratin dish.

Chronicles of Oyster Mushrooms

These magnificent shell-shaped mushrooms grow horizontally on deciduous tree wood, notably beech. Found abundantly in Armenian woodlands, particularly Lori and Tavush regions, these large fleshy fungi cluster at their base, displaying fan-shaped caps resembling oysters, hence their whimsical name. Their gills are creamy or white, while their lobed, wavy caps have a shifting color palette in tans and greys. Initially foraged, these edible mushrooms are now widely cultivated, boasting a delicate nutty flavor.

What’s unique about this Recipe?

  • Very satisfying
  • Can be a meal by itself
  • Perfect side dish with roasts and vegetables
  • Can be made ahead of time

Grocery and Pantry List

Oyster Mushroom, Potatoes, dill and sour cream.
  • Oyster Mushrooms: The oyster mushrooms are the star of this dish. Although other mushrooms can be used, the cooking time will vary.
  • Potatoes: Any kind of mushroom can be used; I like to use Yukon golds here.
  • Cream: Cream is optional but very much contributes to the silky sauce.
  • Sour Cream: Sour cream adds a little bit of tanginess.
  • Dill: Fresh dill spices up the whole dish. (Can be substituted with parsley.)

Time Required:

Bake in a 400°F (200°C) preheated oven.

  • 10 minutes: Prepping
  • 10 minutes: Pre-cooking
  • 10-15 minutes: Cooking
  • 20 minutes: Baking

Special Tools to Use:

  • Sauté pan
  • Baking dish

Recipe Steps at a Glance

  • Preparing the oyster mushrooms and potatoes
  • Pre-cooking the mushrooms and potatoes
  • Cooking mushrooms and potatoes together
  • Baking the mushrooms and potatoes

Step-by-step: How to Make Mushroom potato gratin

Step 1: Preparing the oyster mushrooms and potatoes

Clean and thoroughly wash the oyster mushrooms, removing the woody ends where they are attached. For wild mushrooms, check for any woody particles in the gills. If the mushrooms are large, cut them into strips, leaving the baby ones whole.

Peel the potatoes and cut them into wedges. Begin by halving them and then creating 6-7 wedges. Store the cut potatoes in a bowl of cold water to prevent browning.

Wash the dill fronds and finely chop them.

Step 2: Cooking the mushrooms and potatoes

Place the mushrooms in a sauté pan, season with salt, and add ½ cup of water. Cover and cook for 5-10 minutes. Expect the mushrooms to release more water, as they absorb water during washing.

The following step is optional but contributes to the overall dish: caramelizing the potatoes slightly without fully cooking them.

…In another frying pan, add a tablespoon of butter. Once the butter is melted and sizzling, add the drained potatoes, trying to keep them in a single layer. Let them fry undisturbed on one side for a minute or two. Flip them with a spatula to the other side.

Step 3: Combining mushrooms and potatoes

Reserve 1/4 cup of the mushroom liquid for later use.

Nestle the potatoes with the mushrooms, add the cream. Season with salt and pepper, add half of the chopped dill, lower the heat, cover, and continue to cook for another 20 minutes or until the potatoes are fully cooked.

Step 4: Baking the mushrooms and potatoes

Oyster Mushroom and Potatoes in Gratin dish ready to bake.

Preheat the oven to 400°F (200°C).

If the sauté pan you are using is oven-proof, continue in the same pan; otherwise, transfer to an oven-safe baking dish.

Arrange the potatoes on the bottom. Scatter the mushrooms on top of the potatoes and pour any liquid from the pan.

Combine the reserved liquid from step 3 with the rest of the cream and the sour cream. Mix and drizzle over the bake. Cover and bake for 10 minutes, then uncover and bake for another 5-10 minutes until the juices are bubbly and creamy.

Add the rest of the dill on top and serve with additional sour cream.

Best Way to Serve

Oyster Mushroom and Potatoes in Gratin dish.
  • Serve as a vegetarian main dish option.
  • Pair as a delicious side with roasted dishes or fish.
  • Top with an extra dollop of sour cream and dill for added flavor
  • Serve in individual portions or family style.

Tips and Wisdom from Cafe Osharak

  • Oyster mushrooms will absorb a lot of water during washing. When you start cooking the mushrooms, they will release the water. Don’t pour the water out. That’s a flavorful juice, and the potatoes will absorb any excess liquid.
  • Browning the potatoes are an optional step. It’s not required, but will add extra flavor, and give the potatoes a nice texture.
  • Cutting the potatoes in wedges is option; I find it helps hold their shape well.

Frequently Asked Questions

Can the gratin be frozen?

I would not recommend freezing. The potatoes change structure, when frozen, and become really mushy after they defrost.

Is there a vegan option for this gratin?

For a vegan alternative, substitute olive oil for butter, and omit the cream and sour cream. Adjust by adding more liquid as needed.

More Recipes to Try From Cafe Osharak

If you try out this recipe, I would love to hear from you. Let me know if you find it delicious and straightforward to prepare. I am here to answer any questions and provide any suggestions. Also, be sure to explore other recipes from Cafe Osharak, as I’m sure you’ll love them too!

Oyster Mushroom Potato Gratin alla Dilijan Style

Oyster mushrooms and potato gratin offer a hearty main dish. The rich umami flavor from the meaty oyster mushrooms coupled with potatoes brings comfort in every season. Baked and bubbly, this dish can also be a delightful side to complement roasted meat or vegetable dishes.
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Oyster mushrooms and potatoes in a gratin dish.
Prep Time:5 minutes
Cook Time:15 minutes
Course
Main Course
Cuisine
Armenian

Ingredients

  • 800 gram oyster mushroom
  • 800 gram potatoes preferably gold potatoes
  • 2 tablespoon Butter
  • 3-4 spring dill
  • 1/2 cup cream
  • 3-4 tablespoons sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

Prep the Mushrooms and Potatoes:

  • Rinse the mushrooms thoroughly.
  • Cut larger mushrooms in half.
  • Braise them in ½ cup of water for 15 minutes.
  • Season with salt and pepper.
  • Save ¼ cup of the cooking liquid.
  • Cut the potatoes into wedges.
  • Lightly brown the potato wedges on both sides.
  • Nestle the potatoes among the mushrooms.
  • Pour 2 tablespoons of cream over the mixture.
  • Sprinkle with chopped dill.

Cooking and Baking:

  • Cook the mushrooms and potatoes for 15-20 minutes until the potatoes are tender.
  • Transfer the cooked mushrooms and potatoes to a baking dish.
  • Combine the reserved liquid, cream, and sour cream.
  • Pour this mixture over the mushrooms and potatoes.
  • Bake for 15-20 minutes until the mixture is bubbly.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
  • Oyster mushrooms will absorb a lot of water during washing. When you start cooking the mushrooms, they will release the water. Don’t pour the water out. That’s a flavorful juice, and the potatoes will absorb any excess liquid.
  • Browning the potatoes are an optional step. It’s not required, but will add extra flavor, and give the potatoes a nice texture.
  • Cutting the potatoes in wedges is option; I find it helps hold their shape well.

Nutrition

Calories: 396kcal | Carbohydrates: 48g | Protein: 12g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 695mg | Potassium: 1726mg | Fiber: 9g | Sugar: 5g | Vitamin A: 799IU | Vitamin C: 40mg | Calcium: 62mg | Iron: 4mg
Servings: 4
Calories: 396kcal
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!

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