Pleurottes au Gratin | Bruges cheese
Choosing cheese, piece of cake

Pleurottes au Gratin

4 pers.
30 min


  • 4 slices of Brugge semi-matured
  • 150 g bacon strips
  • 500 g pleurottes
  • 1-kilo potatoes
  • Brugge butter unsalted
  • A dash of port
  • 1 small pot of crème fraîche
  • 1 tbsp mustard
  • 1 large onion
  • Fresh rosemary and thyme
  • Ground black pepper and salt



  • Steam the potatoes until not quite cooked through.
  • Fry the finely chopped onion in Brugge butter unsalted and add the bacon strips
  • Add the washed and sliced pleurottes.
  • Turn up the heat and season with ground black pepper, salt, rosemary and thyme.
  • Douse with a dash of port and when the alcohol has evaporated a bit add the crème fraîche.
  • Mix the mustard into the pleurotte mixture and reduce.
  • Meanwhile fry the potatoes in the Brugge butter unsalted until crispy and season with salt and pepper.
  • Put the potatoes into a buttered oven dish and pour the mushroom mixture on top.
  • Lay the slices of Brugge Belegen over the preparation.