Portobello mushroom gratin is a delectable and visually appealing dish that combines the earthy flavor of portobello mushrooms with a rich and creamy sauce, topped with a golden and crispy layer of cheese. This dish is perfect for a special occasion or as a hearty and satisfying meal any time of the year. With a few simple ingredients and easy-to-follow steps, you can create this culinary masterpiece in your own kitchen. Whether you're a seasoned cook or just starting out, this article will guide you through the process of making portobello mushroom gratin, ensuring that you end up with a dish that will tantalize your taste buds and leave you craving more.
Here are our top 2 tried and tested recipes!
POTATO AND PORTOBELLO MUSHROOM GRATIN
Categories Garlic Herb Mushroom Potato Side Bake Christmas Easter Thanksgiving Casserole/Gratin Rosemary Fall Winter Thyme Christmas Eve Party Parsley Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 11
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.
PORTOBELLO MUSHROOM GRATIN
I designed this portobello gratin as sort of a mix between my zucchini gratin and my bell pepper gratin with fennel and mushrooms. It's a robust blend of earthy flavors topped with the classic gratin cheese, Gruyere.
Provided by Chef AidF
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt butter in a frying pan over medium heat. Add leeks and celery root and cook for 10 minutes. Add mushroom pieces, 1/2 of the tarragon, and 1/2 of the chives; continue cooking until mushrooms give off liquid, about 6 minutes more.
- Meanwhile, combine bread crumbs and Gruyere cheese in a mixing bowl.
- Add flour to the frying pan with the mushroom mixture. Add cream in a stream and stir until it becomes an even color, about 3 minutes. Add 1/2 of the bread crumb mixture and stir until cheese starts to melt, about 2 minutes. Turn off heat. Transfer mixture to a baking dish and top with remaining tarragon, chives, and bread crumb mixture. Add a small amount of water to moisten the mixture.
- Bake in the preheated oven until the cheese is bubbly, about 10 minutes.
- Use a spatula to scoop portions and serve immediately.
Nutrition Facts : Calories 431.3 calories, Carbohydrate 42.9 g, Cholesterol 80.9 mg, Fat 26.1 g, Fiber 6.4 g, Protein 16.3 g, SaturatedFat 15.5 g, Sodium 367.5 mg, Sugar 7.5 g
Tips
- Choose the right mushrooms. Portobello mushrooms are the best choice for this recipe because they are large and have a meaty texture.
- Clean the mushrooms thoroughly. Use a damp cloth to wipe away any dirt or debris.
- Remove the stems. The stems are tough and woody, so they should be removed before cooking.
- Season the mushrooms. Sprinkle the mushrooms with salt and pepper to taste.
- Cook the mushrooms. The mushrooms can be cooked in a variety of ways, such as grilling, roasting, or sautéing.
- Make the sauce. The sauce for this recipe is made with a combination of butter, flour, milk, and cheese.
- Assemble the gratin. Layer the cooked mushrooms, sauce, and cheese in a baking dish.
- Bake the gratin. Bake the gratin until the cheese is melted and bubbly.
- Serve the gratin. Serve the gratin hot, with a side of bread or salad.
Conclusion
Portobello mushroom gratin is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is easy to make and can be tailored to your own taste preferences. With its rich, savory flavor and creamy texture, portobello mushroom gratin is sure to be a hit with everyone who tries it!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love