Gratin Of Carrots And Mushrooms Recipes

POTATO, CARROT, & MUSHROOM GRATIN

Steps:

• Preheat the oven to 400 degrees.
• In a greased casserole dish, arrange the sliced potatoes, carrots, and mushrooms overlapping. Season the vegetables with salt and pepper.
• In a small sauce pot over medium low heat, melt the butter. Once melted, add the flour and a pinch of salt. Stir constantly for 1 minute. Add the milk and continue to stir occasionally until it begins to thicken. Once milk mixture has thickened, remove from the heat, mix in the cheese and allow to melt.
• Pour the cheese sauce over the potatoes, carrots, and mushrooms. Cover the dish with a sheet of aluminum foil and place in oven. Bake until the gratin until the vegetables are tender and sauce is bubbling, about 40-60 minutes.

SAVORY ROASTED CARROTS WITH MUSHROOMS

Steps:

• Preheat oven to 425°. Place carrots, onion and mushrooms in a greased 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Roast 40-45 minutes or until carrots are tender, stirring occasionally.

GRATIN OF CARROTS AND MUSHROOMS

Steps:

• Cut carrots crosswise into thin rounds. There should be about 2 1/4 cups.
• Cut the mushrooms thinly. There should be about 3 cups.
• Melt the butter in a saucepan and add the shallots. Cook, stirring, about 1 minute. Add mushrooms. Sprinkle with lemon juice and cook briefly, stirring, until mushrooms are wilted. Add the carrots and cook, stirring, about 1 minute. Add the broth and bring to a boil. Cover tightly and cook about 10 minutes until all the liquid is evaporated, taking care that the vegetables do not burn.
• Put vegetables in the container of a food processor or electric blender and blend thoroughly. There should be about 2 cups. Pour and scrape the mixture into a saucepan.
• Meanwhile, preheat the broiler to high.
• Add salt, pepper, parsley and egg to the carrot and mushroom mixture. Beat well. Heat. Spoon the hot mixture into a flat baking dish with 2 1/2-to-3-cup capacity and smooth the top. Sprinkle top evenly with cheese.
• Place the dish in the broiler about 6 inches from the source of heat and bake 5 minutes or slightly longer or until the top is golden brown. Serve.

CARROTS AU GRATIN

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes or until carrots are almost tender. , Meanwhile, in a small saucepan, saute onion in 3 teaspoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. , Remove from heat; stir in cheese and parsley until cheese is melted. Drain carrots; add to sauce., Transfer to a greased 2-cup baking dish. Melt remaining butter; stir in cornflakes. Sprinkle over carrots. Bake, uncovered, at 350° for 15-20 minutes or until bubbly and golden brown.

CARROT AND POTATO GRATIN

Steps:

• Preheat oven to 375.
• butter 13x9x2 inch glass baking dish.
• bring large pot of salted water to boil. Add potatoes and carrots.
• Cover and cook for 5 minutes. Drain well.
• Arrange 1/4 cooked vegetables over bottom of dish. Sprinkle with 1/4 tsp salt and generous amount of pepper. Sprinkle 1/4 of cheese over. Repeat layering 3 more times with remaining ingredients.
• Pour broth over vegetables. Dot top with 1/4 cup butter.
• Cover and bake until broth is absorbed and vegetables are tender. About 1 hour.
• Uncover and bake until golden brown. about 10 minutes longer.
• Let stand 10 minutes before serving.

CARROTS AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.
• In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
• Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
• Bake in preheated oven for 20 minutes, or until bubbly and golden brown.

POTATO AND MUSHROOM GRATIN (NIGELLA LAWSON)

Steps:

• Preheat oven to 425°; butter a shallow baking dish or gratin.
• Bring the sliced potatoes, milk, wine, salt, and pepper to a boil in a large pan, stirring occasionally; leave at a simmer while you get on with the mushrooms.
• Melt the butter and garlic oil in a skillet over med-high heat; add in mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
• Pour the mushrooms and their garlicky juices into the pan of potatoes, stir to mix.
• Transfer to the gratin dish; bake for 45 minutes or until piping hot, and crisp on top.

MUSHROOMS AU GRATIN

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.