Kitchen Diaries Challenge 2013 Potato and Mushroom Gratin

Mushroom Gratin True North Kitchen

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.

Chicken & Mushroom Gratin Recipe by Nirmala Prem Cookpad

Step 3. While farro is cooking, prepare the mushrooms: In a large ovenproof skillet, heat 3 tablespoons of the oil over medium-high until hot but not smoking. Add enough of the mushrooms to cover the skillet in one layer without crowding and half the thyme. Cook, undisturbed, until bottoms of the mushrooms are golden brown, 3 to 5 minutes.

Cheesy Mushroom Gratin Recipe EatingWell

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.

Foraged Mushroom Gratin Recipe Food Republic

Step 4. Melt 1 tablespoon butter in a 1-to 1 1/2-quart heavy saucepan over medium heat. Add flour and cook roux, whisking, 1 minute. Add stock in a slow stream, whisking, then bring to a boil.

Potato and Mushroom Gratin Recipe in 2021 Veggie dishes, Side dish

Stir in the vermouth and cook for 3 minutes. Preheat the oven to 425 degrees. Stir the sour cream, 1/2 cup of the white sauce, the chives, nutmeg, fennel seeds and salt and pepper. Mix well. Cook for 3 minutes. Divide the mixture among 4 ovenproof ramekins or custard cups.

Leek and Mushroom Gratin Raw n Pure recipes

Transfer to a paper-towel-lined plate. Wipe out skillet, return to heat, and add 2 tablespoons oil. Add leeks and season with salt and pepper. Cook, stirring frequently, until softened, 8 minutes. Add wine, and cook until almost evaporated, 2 to 3 minutes. Stir in cream, lemon juice, and thyme leaves. Transfer leek mixture to a 2-quart baking dish.

Mushroom Gratin True North Kitchen

Step 3. Reserve several tablespoons of the Parmesan. Fold together the mushrooms, drained spinach, salt and black pepper, and the rest of the grated Parmesan. Put into a shallow baking dish.

Potato and Mushroom Gratin The Recipe Critic

Remove from oven and let cool for 5 minutes. Reduce oven temperature to 400 degrees F. Combine mozzarella, Gruyère, thyme and 2 teaspoons parsley in a medium bowl. Place 6 mushrooms in a single layer in a shallow 7-by-11-inch baking dish; top with one-third of the cheese mixture. Repeat the mushroom and cheese layers 2 times.

Potato Turnip Mushroom Gratin Recipe

Chop up a large handful of parsley and a small clove of garlic. 2. Combine 4 heaping tablespoons of the bread with a tablespoon of the parsley and garlic, then season with salt and pepper. Place a single layer of the mushrooms in a baking dish, sprinkle with the bread crumb mixture, baste with oil, and bake at 350°F for about 20 minutes.

Potato and Mushroom Gratin Recipe Taste of Home

Add the broth. Cook until the broth mostly evaporates. Add the flour, garlic, thyme, and rosemary, and stir to coat the mushrooms. Add the Greek yogurt, salt, and pepper, and cook just a few minutes until bubbly. Remove from heat. Mix the breadcrumbs with olive oil. Transfer the mushroom gratin filling to a dish.

Potato and Mushroom Gratin The Recipe Critic

Directions. Preheat the oven to 375 degrees. Heat the olive oil in the skillet over medium heat and sauté the garlic, stirring, until it just begins to color. Add the butter and, when it melts, toss in the mushrooms, sprinkle on the thyme, sage, and salt, and cook, stirring now and then, until the water evaporates and the mushrooms start to.

Mushroom Gratin True North Kitchen

Lift out with a slotted spoon, add the butter and mushrooms and turn up the heat, frying the mushrooms, until golden and dry. STEP 4. Leave the skins on the potatoes and slice as thinly as possible. Grease a large baking dish with a little more butter. Layer up the potato slices, scattering over some of the cooked pancetta, the mushrooms and a.

Potato and Mushroom Gratin The Recipe Critic

Preheat oven to 400°F degrees. Spray a 2 quart oval baking dish lightly with cooking spray and set aside. In a small skillet, add olive oil and mushrooms and heat on medium for 5-6 minutes to let mushrooms release moisture. Remove from heat and set aside. 1 tablespoon olive oil, 8 ounces portabello mushrooms,

Spring Leek and Mushroom Gratin Dishing Out Health

Step 1. Preheat oven to 375°F. Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil. Arrange 1/3 of potatoes, slightly overlapping, in dish. Sprinkle with 1/2 teaspoon.

Mushroom Gratin True North Kitchen

Preheat the oven to 450 degrees and butter a 2 quart baking dish. Set aside. Wash the mushrooms and cut them into quarters. Mince the shallot and the fresh thyme. Tear the bread into quarters and place it in the work bowl of your food processor. Pulse until crumbs form. Transfer a heaping cup of crumbs to a bowl.

Potato and Mushroom Gratin The Recipe Critic

Preheat the oven to 400°F. Preheat a large skillet over medium-high heat. Add the oil and, when it's shimmering, add the mushrooms. Cook until they've released their liquid and it's evaporated, then they've started to brown. Mix together the sour cream and flour, whisking to make sure the flour is well-incorporated.