Creamy Eggs Mushrooms Au Gratin Recipes

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MUSHROOM AND GREENS GRATIN



Mushroom and Greens Gratin image

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

1 1/2 pounds greens, such as chard, stemmed and washed (2 bunches); or a 1-pound bag Southern greens mix, stemmed and washed
2 tablespoons extra virgin olive oil
1 or 2 shallots or 1 small onion, finely chopped
1/2 pound mushrooms, sliced
Salt
freshly ground pepper
1 teaspoon finely chopped fresh rosemary
2 large garlic cloves, minced
2 ounces Gruyère cheese, grated 1/2 cup
1 ounce Parmesan, grated 1/4 cup
3 eggs
1/2 cup milk

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

MUSHROOMS AU GRATIN



Mushrooms Au Gratin image

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

2 pounds sliced fresh mushrooms
1/4 cup butter, cubed
1/2 cup white wine or chicken broth
2 tablespoons all-purpose flour
2/3 cup sour cream
1 teaspoon pepper
1/4 teaspoon ground nutmeg
1 cup shredded Gruyere or Swiss cheese
2 tablespoons minced fresh parsley

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.

CREAMY MUSHROOMS AND EGGS



Creamy Mushrooms and Eggs image

Make and share this Creamy Mushrooms and Eggs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

10 ounces mushrooms, caps only, wiped clean (a mix of wild and cultivated)
1 tablespoon unsalted butter
1 1/2 teaspoons olive oil
1 large shallot, finely minced, rinsed, and patted dry
salt
fresh ground black pepper
1/2 cup heavy cream
1 teaspoon chopped fresh rosemary
1 teaspoon chopped of fresh mint
4 small slice brioche bread or 4 small challah, lightly toasted
4 poached eggs

Steps:

  • If you have large mushrooms, slice them a scant 1/4 inch thick, then cut the slices crosswise in half.
  • If you have smaller mushrooms, leave them whole or slice them in half.
  • What you are looking for is bite-size pieces.
  • Put a medium skillet over med-high heat and add the butter and oil.
  • When the bubbles from the butter have subsided, toss in the shallot and cook, stirring, until glistening and starting to soften, about 2 minutes.
  • Add the mushrooms, season with salt and pepper, and cook, stirring often, until the mushrooms have given up their liquid.
  • Continue cooking and stirring for another 2 minutes or so, until the mushrooms are tender, then pour in the cream.
  • Bring the cream to a boil and cook for 3 minutes or so, until it thickens just a little, then pull the pan from the heat and stir in the rosemary and mint.
  • Arrange the brioche on salad plates and top with the mushrooms and then the eggs.

Nutrition Facts : Calories 326.6, Fat 21.2, SaturatedFat 10.7, Cholesterol 234.4, Sodium 251.2, Carbohydrate 22.5, Fiber 1.5, Sugar 2.4, Protein 13

MUSHROOMS AU GRATIN



Mushrooms Au Gratin image

Make and share this Mushrooms Au Gratin recipe from Food.com.

Provided by Sassy in da South

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
16 ounces sliced mushrooms (fresh)
1 egg yolk
1/3 cup sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons fresh parsley, chopped
1/3 cup cheese, shredded (Swiss or Monterey Jack)

Steps:

  • Heat butter in a skillet over medium-low heat.
  • When butter is foamy, add mushrooms and cook until lightly browned, stirring constantly.
  • Whisk together the sour cream, egg yolk, and salt and pepper; stir into the mushrooms.
  • Heat through, stirring.
  • Spoon mushroom mixture into a shallow baking dish; sprinkle with the chopped parsley and shredded cheese.
  • Bake at 425° for 10 minutes, until cheese is melted.

Nutrition Facts : Calories 161.5, Fat 13.5, SaturatedFat 8, Cholesterol 76.9, Sodium 296.4, Carbohydrate 5.7, Fiber 1.2, Sugar 1.9, Protein 6.7

MUSHROOM AND ONION GRATINS



Mushroom and Onion Gratins image

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

1 pound mushrooms, sliced thin
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
2 large onions (about 1 3/4 pounds), sliced very thin
6 tablespoons heavy cream
1 cup grated Gruyère
1/4 cup fresh fine bread crumbs

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.

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