One-pan mushroom gratin with butter beans


  • Prep Time10 mins
  • Total Time30 mins
  • Makes4 servings
One-pan mushroom gratin with butter beans

Photo, Erik Putz.

Chatelaine Triple Tested

This one-pan meal, filled with mushrooms and topped with cheese, is a dinnertime winner.


  • 1/2 cup panko bread crumbs

  • 1/2 cup finely grated parmesan cheese

  • 2 tbsp chopped parsley

  • 3 tbsp olive oil, divided

  • 2 227-g pkg cremini mushrooms

  • 1 medium onion, finely chopped

  • 2 garlic cloves, minced

  • 2 tbsp all-purpose flour

  • 1 398-mL can butter (or cannellini) beans, drained and rinsed

  • 3/4 cup vegetable broth

  • 4 cups chopped swiss chard


  • POSITION rack in centre of oven, then preheat broiler. Combine panko with parmesan, parsley and 1 tbsp oil in a medium bowl. Set aside.

  • HEAT a large oven-safe frying pan over medium-high. Add remaining 2 tbsp oil, then mushrooms and onions. Cook, stirring occasionally, until mushrooms soften and start to brown, 8 to 9 min. Reduce heat to medium and add garlic. Cook for 1 min. Sprinkle with flour and add beans, stirring for 1 min.

  • ADD broth and 1/2 cup water, stirring up brown bits from pan bottom, and bring to a boil. Reduce to medium-low and simmer until sauce is thickened, 4 to 5 min. Stir in Swiss chard and cook until wilted, 2 min. Season with pepper.

  • SPRINKLE panko mixture over bean mixture. Broil until top is golden, about 2 min.

Nutrition (per serving)

Calories 291, Protein 13g, Carbohydrates 31g, Fat 14g, Fibre 6g, Sodium 574mg.