Mushroom Walnut Au Gratin Recipes

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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.

FANTASTIC MUSHROOMS AU GRATIN



Fantastic Mushrooms Au Gratin image

This is one of my family's all time favorite mushroom recipes, you can double the recipe, I have left the garlic as optional if you are a garlic lover I suggest to add in and you may adjust the amount to taste --- you will love this! :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup butter (4 tablespoons)
2 lbs fresh mushrooms, sliced
3 garlic cloves, minced (optional or adjust to taste, I most always add in)
2/3 cup sour cream
salt and pepper (I use seasoned salt)
2 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
1 cup shredded mozzarella cheese (or to taste, Swiss also works well)

Steps:

  • Preheat oven to 400 degrees F.
  • Grease a shallow baking dish.
  • In a medium skillet saute the sliced mushrooms with butter over medium-high heat (if using garlic add in with the mushrooms).
  • In a small bowl, blend together sour cream, salt, pepper and flour.
  • Add to the mushrooms in the pan.
  • Heat until JUST beginning to boil.
  • Transfer to a baking dish.
  • Sprinkle with chopped parsley and cheese.
  • Bake for about 10-15 minutes.

WALNUT SAGE GRATIN



Walnut Sage Gratin image

Provided by Claire Robinson

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 6

2 cups heavy cream
3/4 cup walnuts, toasted and finely chopped
3 1/2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch thick slices
Kosher salt and freshly ground black pepper
2 tablespoons roughly chopped fresh sage leaves
1 cup grated Gruyere cheese

Steps:

  • Put the oven rack in center of the oven and preheat to 350 degrees F.
  • In a saucepan over low heat, add the cream and 3/4 cup of the walnuts. Bring just to a simmer and then keep warm over lowest heat while building the potato layers.
  • In a large, lightly greased, 9 by 13-inch baking dish, arrange 1/3 of the potato slices covering the bottom of the dish, overlapping slightly. Generously season with salt and pepper and sprinkle with a little sage, 1/3 of the Gruyere and a ladle of warmed walnut cream mixture. Repeat 1 more time the exact same way. Layer for a 3rd and last time with just the potatoes, making sure to arrange them in nice straight even rows. Then cover the top of the potatoes with the remaining warmed walnut cream and top with the last 1/3 cup of the cheese. Sprinkle with salt and pepper, to taste.
  • Cover with foil and bake for 30 minutes. Reduce the oven temperature to 325 degrees and remove the foil. Continue to bake until the top is just starting to become golden, about 20 minutes more.
  • Remove from the oven and do your best to let the gratin rest for 15 to 20 minutes before serving. Eat and enjoy!

MUSHROOM WALNUT AU GRATIN



Mushroom Walnut Au Gratin image

This is a recipe printed in the San Jose Mercury News HomePlates column, listed as being from the now-defunct Good Earth restaurant chain. It is a hearty vegetarian dish which I remember enjoying in college. I have not made this recipe yet, I won't find enough takers at my house right now, but wanted to get it posted so it doesn't get lost again.

Provided by TCookie

Categories     Brown Rice

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 20

2 tablespoons vegetable oil
3/4 cup uncooked brown rice
1 small onion, finely chopped
1 vegetable bouillon cube
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon oregano, crumbled
1 1/2 cups water
3 tablespoons vegetable oil
1 cup walnuts, coarsely chopped
2 medium onions, cut into quarters and thinly sliced
1/2 lb mushroom, sliced
3 cups thinly sliced broccoli (stems and bite-sized florets)
1/2 cup slivered water chestnut
1 clove garlic, minced (I'd probably add more)
1 tablespoon soy sauce
1/2 cup sour cream
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
orange slice (to garnish)

Steps:

  • For pilaf:.
  • Heat oil in 2 quart saucepan.
  • Stir in rice and cook and stir until it begins to brown.
  • Add onion, stirring until lightly browned.
  • Add bouillon cube, salt, ginger, oregano and water, stirring to combine.
  • Cover and lower heat to simmer.
  • Cook until rice is just tender, about 30 minutes.
  • For mushroom/walnut mixture:.
  • Preheat oven to 400 degrees.
  • Heat oil in large skillet over medium high heat, add walnuts and stir until lightly browned.
  • Remove with slotted spoon and reserve.
  • Add onions and mushrooms to oil and brown lightly, remove with slotted spoon and reserve.
  • Add broccoli and saute until crisp-tender, about 8 minutes.
  • Stir in onions, mushrooms, water chestnuts and garlic.
  • Remove from heat and add walnuts, soy sauce and sour cream.
  • Stir lightly to coat vegetables.
  • Spread brown rice pilaf in greased, shallow 2 1/2 quart baking dish.
  • Cover with vegetable mixture, and sprinkle evenly with cheeses.
  • Bake until cheese melts, about 20 minutes.
  • Serve garnished with orange slices.
  • Cooking time below is approximate, as I think you can do the pilaf and mushroom mixture concurrently.

POTATO AND MUSHROOM GRATIN



Potato and Mushroom Gratin image

Provided by Tyler Florence

Categories     side-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 13

2 cups milk
1 cup whipping cream
2 garlic cloves
6 sprigs fresh thyme, divided
2 bay leaves, divided
2 tablespoons olive oil
3 pounds sliced mushrooms
1 leek, cut in rings
Salt and pepper, to taste
3 pounds baking potatoes, sliced paper-thin
3 tablespoons chopped Italian parsley, plus extra for garnish
3 tablespoons chopped chives
1 cup grated Asiago

Steps:

  • In a saucepan, combine milk, cream, garlic, 3 thyme sprigs and 1 bay leaf over low-medium heat. Heat to just under a boil. Remove from heat, cover, and let steep while preparing the rest of the dish.
  • Coat a skillet with olive oil and place over medium heat. Add remaining thyme and bay leaf. Saute the mushrooms and leeks for 5 minutes to evaporate the liquid. Season with salt and pepper.
  • Butter a large casserole dish. Arrange 1/3 of the sliced potatoes on the bottom of the pan, overlapping them slightly. Season the potatoes with chopped parsley, chives, salt and pepper. Top potatoes with half of the mushroom mixture. Repeat layering 1/3 of the potatoes and remaining mushroom mixture. Arrange remaining potatoes on top. Press the layers down with a spatula to condense. Remove the solids from the infused milk and pour over the potatoes. Sprinkle the surface with cheese. Cover the pan with foil and place in a preheated 375 degrees F oven. Bake for 1 hour until the potatoes are tender. Uncover and bake for 15 additional minutes until cheese melts and gratin is golden around the edges. Let stand 10 minutes before cutting. Garnish with fresh parsley.

EXOTIC MUSHROOM AND WALNUT PATE



Exotic Mushroom and Walnut Pate image

I got this recipe from a winery at a tasting. It is so delicious on French bread with some wine. For a chunkier consistency, you can fold in additional chopped walnuts at the end. I couldn't stop eating it at the tasting and neither could any of the other tasters!

Provided by w

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 40m

Yield 16

Number Of Ingredients 12

1 cup walnuts
½ cup minced shallots
½ cup unsalted butter
¼ pound shiitake mushrooms, chopped
¼ pound crimini mushrooms, chopped
¼ pound portobello mushrooms, chopped
1 tablespoon roasted garlic puree
¼ cup chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
½ teaspoon salt
½ teaspoon white pepper
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
  • In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
  • Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
  • Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

Nutrition Facts : Calories 127.1 calories, Carbohydrate 3.2 g, Cholesterol 15.3 mg, Fat 12.4 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 4.3 g, Sodium 79.6 mg, Sugar 0.6 g

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.

POTATO AND MUSHROOM GRATIN



Potato and Mushroom Gratin image

Can't decide between a potato or mushroom side dish? Have them both! The sauce comes together easily with cream and vegetable broth, while rosemary adds just the right amount of subtle flavor. And you can't forget the crunchy bread crumb and Parmesan topping!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h15m

Yield 10

Number Of Ingredients 12

3 tablespoons olive oil
1 lb sliced fresh mushrooms
1 3/4 teaspoons salt
3 lb Yukon Gold potatoes (9 medium), peeled, thinly sliced
2 cloves garlic, finely chopped
1 1/2 teaspoons finely chopped fresh rosemary
1/2 teaspoon pepper
1 1/2 cups shredded Swiss cheese (6 oz)
2 cups whipping cream
1 cup Progresso™ vegetable broth (from 32-oz carton)
1 cup Progresso™ plain panko crispy bread crumbs
1/4 cup grated Parmesan cheese

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the mushrooms; cook, stirring occasionally, 4 to 6 minutes or until tender. Spoon into medium bowl. Repeat with 1 tablespoon oil and remaining mushrooms. Add 1/2 teaspoon salt to mushrooms; toss to coat.
  • In large bowl, combine the potatoes, garlic, rosemary, remaining 1 1/4 teaspoons salt and the pepper. Stir until potatoes are coated with seasoning.
  • Layer half of potatoes, half of mushrooms and half of Swiss cheese in baking dish. Repeat layers. Pour cream and broth over potato mixture in baking dish.
  • Bake uncovered 30 minutes. In small bowl, combine bread crumbs, Parmesan cheese and remaining 1 tablespoon oil. Remove baking dish from oven; sprinkle bread crumb mixture over top.
  • Bake uncovered an additional 35 to 40 minutes or until potatoes are tender and top is golden brown. Let stand 15 minutes before serving.

Nutrition Facts : Calories 440, Carbohydrate 35 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 5 g, TransFat 1 g

POTATO AND MUSHROOM GRATIN



Potato and Mushroom Gratin image

"Rich, decadent and indulgent, this creamy recipe is laced with wine and makes a perfect take-along side dish for potlucks or open houses. It looks impressive and is always a huge hit!" Laurie LaClair - North Richland Hills, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

2 jars (4-1/2 ounces each) sliced mushrooms, drained
3 shallots, finely chopped
1 tablespoon olive oil
2 tablespoons Marsala wine
3 large potatoes (about 1-1/2 pounds), peeled and thinly sliced
1 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1-1/2 cups heavy whipping cream
1 tablespoon butter, cubed
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute mushrooms and shallots in oil until tender. Add wine; cook and stir for 2 minutes., Arrange a third of the potatoes in a greased 10-in. round shallow baking dish. Layer with half of the mushroom mixture, cheeses, basil and another third of potatoes. Repeat layers. Pour cream over top. Dot with butter; sprinkle with salt and pepper., Bake, uncovered, at 350° for 55-65 minutes or until potatoes are tender.

Nutrition Facts : Calories 426 calories, Fat 25g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 326mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.

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

WILD MUSHROOM AND POTATO GRATIN



Wild Mushroom and Potato Gratin image

Wild mushrooms add a luxurious dimension to this comforting, almost classic potato gratin. There is no cream here, just milk mixed with porcini broth (the result of soaking dried porcinis for 30 minutes in boiling water). You can use a mix of wild mushrooms, or just one type. Sauté them with onion or shallots, garlic and savory herbs (thyme and rosemary or sage), season them well and toss with the potatoes. The gratin requires 1 1/2 hours in the oven; first you will doubt that all of the liquid will be absorbed by the potatoes, and about halfway through you will be convinced that the finished dish will be watery and the potatoes hard. But by the end, once all the bubbling has subsided, the soft potatoes will have imbibed all of the flavorful liquid in the dish, and the top and edges of the gratin will be crusty, the way a gratin should be.

Provided by Martha Rose Shulman

Categories     dinner, side dish

Time 2h

Yield Serves 6 to 8

Number Of Ingredients 15

1/2 ounce (about 1/2 cup) dried porchinis
2 tablespoons extra virgin olive oil
1 pound wild mushrooms, torn into smaller pieces if large, cleaned if necessary
1/2 cup finely chopped onion or 2 shallots, minced
2 garlic cloves, minced, plus 1/2 garlic clove, intact
1 teaspoon minced fresh thyme leaves, chopped
1 teaspoon minced fresh rosemary or sage
Salt
1/4 cup dry white wine
Freshly ground pepper
1 1/2 pounds russet potatoes, golden potatoes or Yukon golds, scrubbed, peeled if desired, and sliced about 1/4 inch thick
1 cup, tightly packed, grated Gruyère cheese (4 ounces )
Salt to taste
Freshly ground pepper
2-1/2 cups milk (whole or 2 percent)

Steps:

  • Place the dried porcinis in a bowl or a pyrex measuring cup and pour on 1 1/2 cups boiling water. Soak for 30 minutes. Line a strainer with cheesecloth and place over a bowl. Drain mushrooms, then squeeze in cheesecloth to extract juices. Rinse several times and chop medium-fine. Measure out 1 cup of broth.
  • Meanwhile heat oven to 375 degrees. Rub inside of a 3-quart gratin dish or baking dish all over with the cut half garlic clove and lightly oil with olive oil. Heat oil in a wide, heavy nonstick skillet over medium heat. Add onion or shallots and cook gently until just tender, 3 to 5 minutes. Turn up heat to high and add mushrooms. Cook, stirring, until they begin to sweat, 2-3 minutes, reduce heat to medium, and add minced garlic, thyme, rosemary or sage and dried porcinis. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until soft, about 5 more minutes. Add wine and cook, stirring, until it is no longer visible in the pan. Taste and adjust seasoning.
  • In a large bowl combine potatoes, mushrooms, half the cheese, and salt and pepper. Arrange in an even layer in gratin dish.
  • Combine milk and mushroom broth. Season generously with salt and pour over the potatoes and mushrooms. Press the vegetables down into the liquid. Bake 1 hour. Every 20 minutes remove gratin dish and press potatoes and mushrooms down into the liquid with the back of a large spoon. After 1 hour, sprinkle on remaining cheese and bake for another 30 minutes, until top is golden and the sides crusty. Remove from the oven and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 11 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 594 milligrams, Sugar 6 grams

WILD MUSHROOM POTATO GRATIN



Wild Mushroom Potato Gratin image

Categories     Milk/Cream     Cheese     Mushroom     Potato     Side     Bake     Christmas     Thanksgiving     Casserole/Gratin     Fall     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

1/2 lb fresh wild or exotic mushrooms such as chanterelles or shiitakes (discard shiitake stems), trimmed and coarsely chopped
2 1/2 tablespoons unsalted butter
3/4 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick
1 1/2 teaspoons minced garlic
3 lb russet (baking) potatoes
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/2 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
2 oz finely grated Gruyère (1 cup)
Special Equipment
a 15- by 10- by 2-inch oval gratin dish or other 3-qt shallow baking dish

Steps:

  • Put oven rack in middle position and preheat to 400°F.
  • Cook chanterelles or shiitakes with salt and pepper to taste in 1 tablespoon butter in a large nonstick skillet over moderate heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are tender, about 8 minutes, then transfer to a bowl. Cook cremini in remaining 1 1/2 tablespoons butter in skillet, stirring, until liquid is evaporated and mushrooms are tender, about 8 minutes, then transfer to bowl with wild mushrooms. Toss mushrooms with 1 teaspoon garlic.
  • Peel potatoes and cut crosswise into 1/8-inch-thick slices (preferably with an adjustable-blade slicer). Bring potatoes, cream, milk, salt, white pepper, nutmeg, and remaining 1/2 teaspoon garlic to a boil in a 4- to 6-quart heavy pot, stirring once or twice, then remove from heat.
  • Transfer half of potatoes to buttered gratin dish with a slotted spoon, spreading evenly. Spread mushrooms evenly over potatoes, then top with remaining potatoes. Pour cooking liquid over potatoes and sprinkle with cheese.
  • Bake gratin until top is golden brown and potatoes are tender, 45 to 55 minutes. Let stand 10 minutes before serving.

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From bonappetit.com


POTATO AND MUSHROOM GRATIN | THE RECIPE CRITIC
2013-09-04 Bring to a boil over medium-low heat and remove from heat. Use a slotted spoon to remove the garlic cloves from the cream. Drain the potatoes well and season with salt and pepper to taste. Layer half the potatoes in the baking dish, slightly overlapping each other. Then spoon half of the mushrooms and shallots over the potatoes.
From therecipecritic.com


PLANT-BASED MUSHROOM-BASIL AU GRATIN - FORKS OVER KNIVES
2012-05-08 To prepare the vegetables, using a mandolin slicer with the thin slicing blade (as if you were making potato chips), slice the potatoes, mushrooms and onion, and set aside in separate bowls. Remove the thickest stems from the chard leaves, and rough chop the basil; wash both and set aside.
From forksoverknives.com


MUSHROOM AND GREENS GRATIN RECIPE - FOOD NEWS
How to make potato gratin with mushrooms and thyme? In a fry pan over medium heat, warm the olive oil and melt the 1 Tbs. butter. Add the mushrooms and a pinch of salt, and sauté until all of the liquid released by the mushrooms has evaporated, 7 to 9 minutes. Add the minced thyme with a pinch of pepper and cook for 1 minute.
From foodnewsnews.com


ROASTED MUSHROOM AND WALNUT CAULIFLOWER GRITS - RULED ME
Heat oven to 400°F and line a cookie sheet with foil. Combine the sliced mushrooms, minced garlic, rosemary, walnuts, and smoked paprika in a small dish and drizzle with olive oil. Toss to coat and season with salt. 2. Spread the mixture evenly on the cookie sheet and roast in the oven for 15 minutes. 3.
From ruled.me


WALNUT-SAGE POTATOES AU GRATIN RECIPE
Crecipe.com deliver fine selection of quality Walnut-sage potatoes au gratin recipes equipped with ratings, reviews and mixing tips. Get one of our Walnut-sage potatoes au gratin recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 100% Walnut-Sage Potatoes au Gratin Bhg.com. 25 Min; 8 servings ; Bookmark. 57% Walnut Sage Gratin …
From crecipe.com


MUSHROOM, APPLE, AND WALNUT STUFFED ACORN SQUASH - PRODUCE …
Oct 12, 2016 - These savoury Mushroom, Apple, and Walnut Stuffed Acorn Squash are an easy accompaniment to a festive meal or casual weeknight dinner. The meaty mushrooms add beautiful texture to the stuffing, while the apples add a layer of tartness and bite.
From pinterest.ca


GRATIN OF POTATO AND MUSHROOM - ALL RECIPES
Bring the cream almost to boiling point and pour over the potatoes. Sprinkle the cheese on top and bake for 1 hour approx. at 180°C / 350°F / Gas Mark 4, until the gratin becomes crisp and golden brown with the cream bubbling up around the edges. This gratin is terrifically good with a pangrilled lamb chop or a piece of steak. ‍
From fromballymaloewithlove.com


SCALLOPS, MUSHROOMS AND LEEK AU GRATIN RECIPE
Learn how to cook great Scallops, mushrooms and leek au gratin . Crecipe.com deliver fine selection of quality Scallops, mushrooms and leek au gratin recipes equipped with ratings, reviews and mixing tips. Get one of our Scallops, mushrooms and leek au gratin recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


MUSHROOM CASSEROLE AU GRATIN | CANADIAN GOODNESS
Preheat oven at 375 °F (190 °C) In saucepan, sauté mushrooms, parsley and shallots in butter for 2 minutes. Season to taste with salt and pepper. Transfer mushroom mixture to ovenproof dish. Top with Cheese sauce and sprinkle with paprika. Bake in oven for 15 minutes.
From dairyfarmersofcanada.ca


WILD MUSHROOM AND ROOT VEGETABLE GRATIN - WILLIAMS SONOMA
2016-02-29 Preheat an oven to 400ºF (200ºC). Grease a large gratin dish. In a pot of boiling salted water, cook the potatoes until just tender, about 6 minutes. Using a slotted spoon, transfer to a colander, then place in a large bowl. Cook the rutabagas until just tender, 10 to 12 minutes. Drain and add to the bowl.
From williams-sonoma.com


MUSHROOM AU GRATIN POTATOES WITH GRUYERE - PLAIN CHICKEN
2017-07-25 Lightly spray a 9×13-inch pan with cooking spray. Set aside. In a large skillet, heat 1 Tbsp butter over medium-high heat. Add mushrooms and cook until tender. Remove from pan. In same pan, melt remaining 5 Tbsp butter over medium-high heat. Stir in flour until smooth. Slowly whisk in half-and-half.
From plainchicken.com


MUSHROOM GRATIN - TELEGRAPH
2015-11-26 Pour the mixture on to the mushrooms, place the dish in the oven and bake until nicely coloured on top. Leave to cool and set a bit before …
From telegraph.co.uk


MUSHROOM WALNUT PâTé - GOURMANDE IN THE KITCHEN
Preheat oven to 400 degrees F. Gently toss the mushrooms with the olive oil, garlic, thyme, rosemary, coriander, coconut aminos, salt, and pepper on a parchment lined baking sheet until well coated. Roast in oven for 15-20 minutes, tossing once halfway until tender. Remove from oven and let cool.
From gourmandeinthekitchen.com


WILD MUSHROOM GRATIN | CUISINE TECHNIQUES - GREAT CHEFS
Butter four individual gratin dishes. Combine the mushrooms and melt the butter in a saute pan or skillet over high heat. When the butter is hot, add the mushrooms and saute for 5 to 7 minutes, stirring frequently but gently with a wooden spoon, until golden brown. Add the shallots and saute 2 minutes more, then add the garlic and saute another ...
From greatchefs.com


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