Truffle gratins with mushroom duxelles

Fantastic side dish for autumn. This combination with truffle panade and mushrooms gives the gratin an even more luxurious look.

Ingredients (4 servings): 

  • 4 Aviko Gratins Cream & Cheese 
  • 3 tbsp truffle tapenade 
  • 150 g mushrooms
  • 25 g butter 
  • 1 shallot, finely chopped 
  • 1 clove of garlic, finely chopped 
  • 3 tbsp cream 
  • 4 sprigs of parsley, finely chopped 
  • Baking tray with baking paper


Preparation time: 20 minutes 

Oven: 20–25 minutes 

  • Preheat the oven to 220 °C. Place the gratins on the baking tray and spoon the truffle tapenade on top. Bake the gratins in the preheated oven in 20-25 until golden brown and cooked through. 
  • Wipe the mushrooms clean and cut them into tiny pieces. Melt the butter in a sauce pan. 
  • Fry the shallot and garlic for 2 minutes. 
  • Add the mushrooms and fry for 5 minutes until tender. Add the cream and heat for another 1-2 minutes. Stir the parsley with the salt and pepper to taste into the mushroom mixture (‘duxelles’). 
  • Put the gratins on a plate and spoon the duxelles in a nice dot on top. 

Tip: Delicious with steak or veal schnitzel and a fresh green salad.