Best 5 Leek And Mushroom Gratin Recipes

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Leek and mushroom gratin is a classic French dish that is perfect for a cozy dinner party or a special occasion. This dish combines the earthy flavors of leeks and mushrooms with a creamy sauce and a crispy cheese topping. It is a hearty and flavorful dish that is sure to please everyone at your table. The combination of leeks and mushrooms creates a rich and savory flavor that is complemented by the creamy sauce. The crispy cheese topping adds a nice texture and flavor to the dish. Leek and mushroom gratin is a relatively easy dish to make, and it can be prepared ahead of time, making it a great option for busy weeknights.

Let's cook with our recipes!

MUSHROOM, LEEK, AND ZUCCHINI GRATIN



Mushroom, Leek, and Zucchini Gratin image

With a Parmesan and sourdough bread crumb topping, meaty mushrooms, and juicy Roma tomatoes, this zucchini gratin is a perfect side dish to any meal.

Provided by VRADENBURGS

Time 1h30m

Yield 8

Number Of Ingredients 14

4 tablespoons extra-virgin olive oil, divided
2 cups chopped leeks
1 medium yellow onion, chopped
2 cups sliced white mushrooms
2 medium zucchini
2 medium yellow squash
1 pound Roma tomatoes
1 cup sourdough bread crumbs
½ cup grated Parmesan cheese
½ cup chopped fresh parsley
¼ cup finely chopped cashews
1 tablespoon chopped fresh tarragon
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 3-quart casserole dish.
  • Heat 2 tablespoons oil in a large, nonstick skillet over medium heat. Add leeks and onion to the hot skillet and saute for 10 minutes. Add mushrooms and continue to saute until leeks and onion are tender, 6 to 8 more minutes.
  • Meanwhile, cut zucchini, yellow squash, and Roma tomatoes into 1/4-inch slices.
  • Transfer mushroom mixture to the prepared casserole dish and spread evenly over the bottom. Layer zucchini, yellow squash, and tomatoes on top of the onion mixture.
  • Combine bread crumbs, Parmesan cheese, parsley, cashews, tarragon, salt, and pepper in a large mixing bowl. Sprinkle over the vegetables to cover.
  • Bake in the preheated oven until gratin is dark brown all over, about 1 hour.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 17.5 g, Cholesterol 4.4 mg, Fat 10.5 g, Fiber 3.4 g, Protein 6.2 g, SaturatedFat 2.3 g, Sodium 317.9 mg, Sugar 4.6 g

POTATO, LEEK, GRUYèRE AND OYSTER MUSHROOM GRATIN



Potato, Leek, Gruyère and Oyster Mushroom Gratin image

Categories     Milk/Cream     Mushroom     Potato     Side     Bake     Casserole/Gratin     Leek     White Wine     Winter     Swiss Cheese     Bon Appétit

Yield Serves 10

Number Of Ingredients 12

4 tablespoons (1/2 stick) butter
1 pound oyster mushrooms, halved if large
1 tablespoon minced garlic
4 cups thinly sliced leeks (white and pale green parts only; about 4 large)
1 tablespoon minced fresh thyme
1 3/4 cups canned low-salt chicken broth
1 3/4 cups whipping cream
1/4 cup dry white wine
1 teaspoon salt
1/2 teaspoon ground black pepper
3 3/4 pounds russet potatoes, peeled, thinly sliced into rounds (about 8 cups)
2 1/2 cups grated Gruyère cheese (about 10 ounces)

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until almost tender, about 5 minutes. Add garlic and sauté until mushrooms are tender and golden, about 3 minutes longer. Transfer mushroom mixture to bowl. Melt remaining 2 tablespoons butter in same skillet over medium-high heat. Add leeks and thyme and sauté until leeks are tender and beginning to brown, about 8 minutes. Add leek mixture to bowl with mushrooms. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 400°F. Butter 13 x 9 x 2-inch baking dish. Whisk broth, cream, wine, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend. Layer 1/3 of potatoes on bottom of prepared dish. Top with half of mushroom-leek mixture, then 3/4 cup cheese. Top with half of remaining potatoes. Pour half of cream mixture over. Top with remaining mushroom-leek mixture and 3/4 cup cheese. Cover with remaining potatoes. Pour remaining cream mixture over; sprinkle with remaining cheese.
  • Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes. Let gratin stand 30 minutes before serving.

MUSHROOM AND LEEK GRATIN



Mushroom and Leek Gratin image

Serve this hearty side dish with Pork Roast with Apples and Gremolata as part of your holiday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil
2 pounds large portobello mushrooms (6 to 8), stemmed and sliced 1/2 inch thick
2 leeks (white and light-green parts only), cut into 1/4-inch-thick half-moons and rinsed
Coarse salt and ground pepper
1/4 cup dry white wine, such as Chardonnay
3/4 cup heavy cream
2 tablespoons fresh lemon juice
1 tablespoon fresh thyme leaves
1 ounce Parmesan, finely grated (1/4 cup)

Steps:

  • Preheat oven to 375 degrees. In a large skillet, heat 2 tablespoons oil over medium-high. Working in batches if necessary, add mushrooms and cook, tossing occasionally, until softened, 10 to 15 minutes. 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. Top with mushroom slices, overlapping slightly. Sprinkle with Parmesan and bake until edges are bubbling, 20 to 25 minutes. Serve warm.

Nutrition Facts : Calories 173 g, Fat 13 g, Fiber 2 g, Protein 5 g, SaturatedFat 6 g

LEEK AND MUSHROOM GRATIN



Leek and Mushroom Gratin image

Make and share this Leek and Mushroom Gratin recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 -3 tablespoons butter
6 large leeks, washed and trimmed and sliced into 1-inch slices
10 ounces button mushrooms, cut in half (large ones quartered)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
3/4 cup light cream (or 1 cup evaporated milk)
1/2 cup shredded parmesan cheese
1 cup shredded swiss cheese
1/2 cup breadcrumbs

Steps:

  • Preheat oven to 350. Lightly grease/spray a 2-qt casserole dish.
  • In a large skillet, melt butter. Add leeks and mushrooms, and salt, pepper and paprika cover and saute for 10-12 minutes; Remove from heat.
  • Add light cream, parmesan cheese and swiss cheese. Stir to combine well; pour into prepared casserole dish. Sprinkle breadcrumbs on top.
  • Bake at 350 for 20-25 minutes.

LEEK AND MUSHROOM GRATIN



Leek and Mushroom Gratin image

Categories     Cheese     Garlic     Mushroom     Side     Quick & Easy     Parmesan     Leek     Fall     Family Reunion     Potluck     Butter     Breadcrumbs     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 13

3/4 stick unsalted butter, divided
1 cup fine dry bread crumbs
1/4 pound Gruyère, finely grated on small teardrop-shaped holes of a box grater (2 cups)
1/2 cup finely grated Parmigiano-Reggiano
2 teaspoons finely chopped garlic
1 tablespoon finely chopped flat-leaf parsley
3 pounds leeks, root ends trimmed
2 tablespoons all-purpose flour
1 1/2 cups chicken stock or reduced-sodium chicken broth
1/8 teaspoon grated nutmeg
1/2 teaspoon grated lemon zest
1 pound cremini mushrooms, trimmed and thinly sliced
Equipment: a 1 1/2-quart oval gratin or other shallow baking dish

Steps:

  • Melt 2 tablespoons butter in a small saucepan over low heat, then cool.
  • Toss melted butter with bread crumbs, cheeses, garlic, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl until combined.
  • Trim each leek to an 8-inch length (reserve tops for another use if desired). Halve leeks lengthwise, then cut crosswise into roughly 1-inch pieces. Wash leeks, then drain well.
  • 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, whisking. Add nutmeg and zest and boil, whisking, 1 minute. Remove from heat.
  • Preheat oven to 400°F. Butter baking dish.
  • Melt 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat. Add leeks and 1/4 teaspoon each of salt and pepper, then cover leeks directly with a round of parchment paper and cook, stirring occasionally, until liquid is absorbed and leeks are tender and just beginning to brown, 10 to 15 minutes.
  • Meanwhile, heat remaining 2 tablespoons butter in a large heavy skillet over medium heat until foam subsides. Add mushrooms and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until liquid is absorbed and mushrooms are just beginning to brown, about 15 minutes. Remove from heat.
  • Remove parchment from leeks and stir in mushrooms. Transfer mixture to baking dish, spreading it evenly. Pour sauce over vegetables and top with crumb mixture. Bake until gratin is bubbling and topping is golden, about 15 minutes.

Cook Like a Pro with these Leek and Mushroom Gratin Recipe Secrets

Conjure a creamy, delectable masterpiece with this Leek and Mushroom Gratin recipe, a harmonious symphony of flavors that will leave taste buds tingling.

  • Select the finest leeks: Embrace vibrant, firm leeks with a leek color, a testament to their freshness. Cleanse them meticulously, separating the white and light green sections for an aesthetically pleasing presentation.
  • Embrace the umami dance: Revel in the umami symphony of sautéed mushrooms. Employ a medley of textures, from firm button mushrooms to succulent shiitake, enhancing the dish's depth and richness.
  • Craft a creamy haven: Create a velvety canvas for the medley of ingredients with a homemade bechamel. Infuse milk with aromatic notes of bay leaf, thyme, and nutmeg, then whisk in a roux of butter and plush.
  • Enhance with cheesy indulgence: Elevate the gratin to delectable heights with a tapestry of cheeses. A foundation of creamy Gruyère cheese provides a rich canvas, while the golden touch of Parmesan cheese adds a crisp, toasty finish.
  • Embrace the gratin technique: Layer the leek and mushroom mixture in a gratin dish, blanketed by the bechamel and crowned with the cheesy tapestry. Bake until the top is golden brown and bubbling, a testament to the culinary masterpiece you've crafted.

Savor the Culinary Symphony, Embrace the Art of Leek and Mushroom Gratin

Indulge in the delectable symphony of flavors, textures, and colors that await in this Leek and Mushroom Gratin. Every spoonful is a testament to the culinary art, a harmonious balance of creamy, cheesy, and umami flavors. Savor the leek's gentle sweetness, the mushroom's rich umami, and the cheese's decadent indulgence, all complemented by the aromatic herbs and spices. Prepare to captivate taste buds and leave a lingering desire for more.

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