MUSHROOMS AU GRATIN
This easy-to-prepare side dish brings me rave reviews whenever I prepare it for the holidays. Even when I double the recipe, my family eats every bite.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute mushrooms in butter until tender. Add wine or broth. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes. , Combine the flour, sour cream, pepper and nutmeg until smooth; stir into mushrooms. Cook and stir for 1-2 minutes or until bubbly. Transfer to a shallow serving dish. Sprinkle with cheese and parsley.
Nutrition Facts : Calories 193 calories, Fat 14g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 119mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
POTATO AND MUSHROOM GRATIN
Can't decide between a potato or mushroom side dish? Have them both! The sauce comes together easily with cream and vegetable broth, while rosemary adds just the right amount of subtle flavor. And you can't forget the crunchy bread crumb and Parmesan topping!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the mushrooms; cook, stirring occasionally, 4 to 6 minutes or until tender. Spoon into medium bowl. Repeat with 1 tablespoon oil and remaining mushrooms. Add 1/2 teaspoon salt to mushrooms; toss to coat.
- In large bowl, combine the potatoes, garlic, rosemary, remaining 1 1/4 teaspoons salt and the pepper. Stir until potatoes are coated with seasoning.
- Layer half of potatoes, half of mushrooms and half of Swiss cheese in baking dish. Repeat layers. Pour cream and broth over potato mixture in baking dish.
- Bake uncovered 30 minutes. In small bowl, combine bread crumbs, Parmesan cheese and remaining 1 tablespoon oil. Remove baking dish from oven; sprinkle bread crumb mixture over top.
- Bake uncovered an additional 35 to 40 minutes or until potatoes are tender and top is golden brown. Let stand 15 minutes before serving.
Nutrition Facts : Calories 440, Carbohydrate 35 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 5 g, TransFat 1 g
MUSHROOM AND ONION GRATINS
Categories Mushroom Onion Appetizer Bake Thanksgiving Vegetarian Casserole/Gratin Chill Swiss Cheese Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 as a first course
Number Of Ingredients 7
Steps:
- In a skillet cook the mushrooms in 2 1/2 tablespoons of the butter over moderately low heat, stirring, until they are softened and most of the liquid they give off has evaporated. Stir in the flour and cook the mixture, stirring, for 3 minutes.
- In each of six 1 1/2-cup gratin dishes layer the onions, the remaining butter, cut into bits, the mushroom mixture, and salt and pepper to taste, beginning and ending with a layer of onions, and pour 1 tablespoon of the cream over the top of each gratin. In a small bowl combine well the Gruyère and the bread crumbs and sprinkle the mixture over the cream. (Alternatively, the gratin, layered in the same manner, may be prepared in one 2-quart gratin dish.) Bake the gratins in the middle of a preheated 325°F. oven for 50 minutes to 1 hour, or until the onions are tender and the tops are golden. The gratins may be prepared 3 hours in advance, kept covered and chilled, and reheated in a preheated 400°F. oven for 5 minutes, or until they are heated through.
MUSHROOM AND GREENS GRATIN
Casseroles need not contain eggs or dairy products. And baked beans, exceptionally creamy after their long simmer in the oven, can be made into perfect vegan fare. Add vegetables of your choice and you'll have a perfect one-dish meal. This savory gratin is a regular item in my winter repertory. Those one-pound bags of sturdy greens, sold in my market as "Southern greens mix," are a winter godsend. All the time-consuming work has been done, and the rest can be accomplished while the blanching water comes to a boil.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h10m
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin.
- Bring a large pot of water to a boil, salt abundantly and add the greens. Cook for one to four minutes, depending on the type of green (sturdy greens take longer), until just tender. Transfer to a bowl of ice water, then drain and squeeze out water. Chop coarsely.
- Heat the olive oil over medium heat in a large nonstick skillet, and add the shallots or onion. Cook, stirring, until tender, three to five minutes. Add the mushrooms, and cook, stirring often, until tender, about eight minutes. Add salt and pepper to taste, and the rosemary and garlic. Cook for another minute. Add the greens, and stir together for another minute. Adjust seasonings.
- Whisk together the eggs and milk. Add salt and pepper, and stir in the cheeses and mushroom/greens mixture. Scrape into the baking dish. Bake 35 to 40 minutes until browned and sizzling. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 532 milligrams, Sugar 4 grams, TransFat 0 grams
INDIVIDUAL PORTOBELLO MUSHROOM GRATINS
Portobello caps make delicious gratin dishes; each is filled with sliced mushrooms and herbs and topped with crumbs and Parmesan cheese.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Yield Makes 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly oil a rimmed baking sheet. Arrange portobello caps, gill sides down, on sheet. Bake until tender, 20 to 25 minutes. Transfer to a plate to cool. Preheat broiler.
- Stir together cheese, breadcrumbs, 1 tablespoon parsley, 1 tablespoon chives, and 1 tablespoon oil; set aside.
- Chop portobello stems into 1/2-inch pieces. Heat remaining tablespoon oil in a large skillet over medium heat until hot but not smoking. Add shallots; cook, stirring, until softened, about 2 minutes. Add sliced mushrooms and chopped stems; cook, stirring occasionally, until tender, 6 to 7 minutes. Add wine; cook until most of the liquid has evaporated, about 2 minutes. Stir in cream, remaining 2 tablespoons each parsley and chives, and the salt and pepper. Remove from heat.
- Arrange portobello caps, gill sides up, on a clean baking sheet. Divide mushroom mixture and then crumb mixture among caps. Broil until bubbling and golden brown, about 2 minutes.
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Reviews 1Category Side DishCuisine Finnish, Nordic, ScandinavianTotal Time 45 mins
- Preheat oven to 450 degrees. Butter a 2 quart baking dish and set aside. Place breadcrumbs in a small bowl and set aside.
- Heat a 12 inch nonstick skillet over medium and add butter. Once butter has melted, transfer one tablespoon to the small bowl with the breadcrumbs. Stir with a fork to combine.
- Add shallot to the remaining butter in the pan and saute until soft and translucent, about 2-3 minutes. Add mushrooms, increase heat to medium high and season with salt and pepper. Saute until mushrooms are browned and tender, about 10 minutes. Add thyme and stir to combine.
- Reduce heat to medium low, add flour and cook, stirring constantly, for 1 minute. Add the white wine and cook until it has nearly evaporated, about 1 more minute. Stir in water and cream and bring to a simmer. Season with additional salt and pepper to taste. Transfer mixture to prepared baking dish. Sprinkle with breadcrumbs and bake 8-10 minutes or until brown and bubbly. Serve.
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