Potato And Porcini Gratin Recipes

Steps:

• Preheat the oven to 375 degrees F. Stir together the soy sauce and mushroom powder in a small bowl and set aside.
• Add the cream, garlic and thyme sprigs to a medium pot and set over medium-high heat. Bring to a simmer, cover and remove from the heat. Let stand 15 to 30 minutes.
• Remove the garlic and thyme from the cream, then whisk in the creme fraiche, nutmeg and soy-mushroom mixture until well incorporated; season with salt and pepper.
• Assemble the gratin by putting half of the potatoes in a single overlapping layer in the bottom of a 2-quart baking dish. Coat with half of the cream mixture and sprinkle on 1 cup of the Gruyere. Repeat with the remaining potato slices, cream mixture and 1 cup Gruyere. Cover with foil and transfer the dish to a baking sheet.
• Bake until the potatoes are easily pierced with a knife, about 1 hour. Remove the foil and continue to bake until the top is golden brown and bubbling, 30 minutes. Let sit 30 minutes before serving.

Steps:

• In a bowl soak porcini in warm water 30 minutes, or until softened. Slowly strain soaking liquid through a fine sieve lined with a coffee filter or a double thickness of rinsed and squeezed cheesecloth into a small saucepan, being careful to leave last tablespoon (containing sediment) in bowl. Boil soaking liquid until reduced to about 1/2 cup.
• Preheat oven to 350°F.
• Wash porcini under cold water to remove any grit and pat dry. Chop porcini coarse. Peel potatoes and slice 1/8 inch thick. In a large (4-quart) saucepan cook porcini and garlic in butter over moderate heat, stirring, 2 minutes. Add potatoes, reduced porcini liquid, milk, cream, 4 teaspoons chives, and salt and bring liquid to boil, stirring.
• Transfer mixture to a buttered 2-quart gratin dish and bake 1 hour, or until potatoes are tender. Sprinkle gratin with remaining 2 teaspoons chives.

Steps:

• Combine 1 1/2 cups hot water and porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Drain, reserving 2/3 cup soaking liquid. Chop porcini; set aside. Remove and chop stems from portobellos; place in large bowl. Using small spoon, scrape away dark gills from portobellos and discard. Cut portobello caps into 1/2-inch pieces; add to bowl.
• Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chopped portobello stems and caps and sauté 4 minutes. Stir in garlic and reserved porcini and sauté until mushrooms are tender, about 10 minutes. Season with salt and pepper. Remove from heat.
• Preheat oven to 375°F. Coat each of two 13x9x2-inch glass baking dishes with 1 tablespoon oil. Combine remaining 7 tablespoons oil, potatoes, parsley, thyme, rosemary, salt and pepper in large bowl; toss to coat. Layer 1/6 of potato mixture in each prepared dish (there will not be enough to overlap slices). Top potatoes in each with 1/4 of mushroom mixture. Repeat layering. Top with remaining potatoes. Pour 1/3 cup reserved porcini soaking liquid over potatoes in each dish. Cover dishes with foil.
• Bake gratins 45 minutes. Uncover and bake until tops are brown and potatoes are tender, about 40 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover with foil and rewarm in 350°F oven about 20 minutes.)
• *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

Steps:

• Place porcini and 1 cup boiling water in medium bowl. Place small bowl atop mushrooms to keep submerged. Let soak 20 minutes. Drain and coarsely chop mushrooms.
• Melt butter with oil in medium skillet over medium heat. Add mushrooms and sauté until beginning to brown, about 3 minutes. Sprinkle with salt and pepper. Remove from heat. Whisk 1/4 cup Parmesan and next 4 ingredients in small bowl; season with salt and pepper.
• DO AHEAD: Mushrooms and cheese mixture can be prepared 1 day ahead. Cover separately and chill.
• Preheat oven to 325°F Butter wide shallow 2-quart baking dish. Arrange 1/4 of potato slices in bottom of dish. Sprinkle lightly with salt and pepper. Scatter 1/4 of mushrooms over. Repeat. Spread half of cheese mixture over, shaking dish to settle. Repeat with remaining potatoes and mushrooms in 2 layers each; spread remaining cheese mixture over. Sprinkle 2 tablespoons Parmesan over. Place gratin dish on rimmed baking sheet.
• Bake gratin until top is brown and sauce is bubbling at edges, about 1 hour 15 minutes. Let gratin rest 15 minutes before serving.
• DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent loosely with foil and rewarm in 300°F oven 20 minutes.

Steps:

• Place porcini mushrooms in a medium bowl and cover with boiling water. Place a small bowl atop the mushrooms so that they stay submerged in the hot water. Soak for 20 minutes, then drain and coarsely chop the mushrooms.
• Place butter and oil in a medium skillet over medium heat. When the butter has melted add the mushrooms and saute just until they begin to brown, about 3 minutes. Sprinkle with salt and pepper and remove from heat. NOTE: this step can be done the day ahead. Refrigerate the browned mushrooms until ready to use.
• Whisk 1/4 cup parmesan, the mascarpone, whipping cream, garlic and nutmeg in a small bowl. Add salt and pepper to taste. NOTE: this step can be done the day ahead - simply cover the bowl and chill until ready to use.
• Preheat the oven to 325°F Butter a wide shallow 2-quart baking dish. Arrange 1/4 of the potato slices in the bottom of the dish. Sprinkle lightly with salt and pepper. Scatter 1/4 of the mushroom mixture over all. Follow with another layer of 1/4 of the potatoes, and another layer of 1/4 of the mushrooms. Spread half of the cheese mixture over all, shaking the dish if necessary to allow the layers to settle.
• Cover the cheese layer with a layer of potatoes, a layer of mushrooms, another layer of potatoes and the last of the mushrooms. Finally spread all of the remaining cheese mixture over the top. Sprinkle the 2 tablespoons of parmesan over all.
• Place the gratin dish on a rimmed baking sheet. Bake until the top is brown and the sauce is bubbling at the edges, about 1 hour and 15 minutes. Let rest 15 minutes before serving. NOTE: this dish can be made 2 hours ahead of time. Let stand at room temperature. Tent loosely with foil and rewarm at 300 F for 20 minutes.

Steps:

• Place the dried porcinis in a bowl or a pyrex measuring cup and pour on 1 1/2 cups boiling water. Soak for 30 minutes. Line a strainer with cheesecloth and place over a bowl. Drain mushrooms, then squeeze in cheesecloth to extract juices. Rinse several times and chop medium-fine. Measure out 1 cup of broth.
• Meanwhile heat oven to 375 degrees. Rub inside of a 3-quart gratin dish or baking dish all over with the cut half garlic clove and lightly oil with olive oil. Heat oil in a wide, heavy nonstick skillet over medium heat. Add onion or shallots and cook gently until just tender, 3 to 5 minutes. Turn up heat to high and add mushrooms. Cook, stirring, until they begin to sweat, 2-3 minutes, reduce heat to medium, and add minced garlic, thyme, rosemary or sage and dried porcinis. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until soft, about 5 more minutes. Add wine and cook, stirring, until it is no longer visible in the pan. Taste and adjust seasoning.
• In a large bowl combine potatoes, mushrooms, half the cheese, and salt and pepper. Arrange in an even layer in gratin dish.
• Combine milk and mushroom broth. Season generously with salt and pour over the potatoes and mushrooms. Press the vegetables down into the liquid. Bake 1 hour. Every 20 minutes remove gratin dish and press potatoes and mushrooms down into the liquid with the back of a large spoon. After 1 hour, sprinkle on remaining cheese and bake for another 30 minutes, until top is golden and the sides crusty. Remove from the oven and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.