POTATO GRATIN WITH PORCINI AND SOY
Provided by Food Network
Categories side-dish
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Stir together the soy sauce and mushroom powder in a small bowl and set aside.
- Add the cream, garlic and thyme sprigs to a medium pot and set over medium-high heat. Bring to a simmer, cover and remove from the heat. Let stand 15 to 30 minutes.
- Remove the garlic and thyme from the cream, then whisk in the creme fraiche, nutmeg and soy-mushroom mixture until well incorporated; season with salt and pepper.
- Assemble the gratin by putting half of the potatoes in a single overlapping layer in the bottom of a 2-quart baking dish. Coat with half of the cream mixture and sprinkle on 1 cup of the Gruyere. Repeat with the remaining potato slices, cream mixture and 1 cup Gruyere. Cover with foil and transfer the dish to a baking sheet.
- Bake until the potatoes are easily pierced with a knife, about 1 hour. Remove the foil and continue to bake until the top is golden brown and bubbling, 30 minutes. Let sit 30 minutes before serving.
PERFECT BAKED POTATO
This baked potato has a crisp, golden skin, and is light and fluffy on the inside. Great comfort food!
Provided by CURLEEGIRLEE
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 1h31m
Yield 1
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
- Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.
Nutrition Facts : Calories 419.3 calories, Carbohydrate 38.3 g, Cholesterol 57.7 mg, Fat 24.5 g, Fiber 5 g, Protein 13.1 g, SaturatedFat 13.1 g, Sodium 1447.8 mg, Sugar 1.9 g
OVEN-BAKED PORCINI ON A BED OF POTATOES
Provided by Molly O'Neill
Categories easy, main course, side dish
Time 1h10m
Yield Eight first-course or side-dish servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Remove the porcini stems from their caps. Shave the dirt from the stems with a small, sharp knife until you reach the clean flesh. Wipe the caps clean using a damp paper towel. Working in two batches, place the stems in a food processor and pulse until coarsely chopped.
- Brush 1/2 teaspoon of olive oil on the bottom of an 8-by-11-inch shallow baking dish. Arrange the potatoes in the dish in a slightly overlapping layer. Sprinkle 1 clove of garlic evenly over the potatoes and season with 1 teaspoon of salt and pepper. Place the stems in an even layer over the potatoes.
- Sprinkle the remaining garlic and the oregano evenly over the stems. Season with 1 teaspoon of salt and pepper and drizzle with 2 tablespoons of olive oil. Arrange the caps over the stems, season with 1/2 teaspoon of salt and pepper and drizzle with 2 tablespoons of olive oil.
- Bake for 20 minutes. Cover with aluminum foil and continue baking until the porcini and the potatoes are tender when pierced with a small knife, about 30 minutes longer. Sprinkle the parsley over the top and serve immediately.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 409 milligrams, Sugar 2 grams
PORCINI MASHED POTATOES
Steps:
- In a small bowl soak porcini in boiling water 30 minutes. Remove porcini, squeezing out excess liquid, and reserve soaking liquid. Rinse porcini to remove any grit and pat dry. Chop porcini. Line a sieve set over a small saucepan with a dampened paper towel or coffee filter and pour reserved soaking liquid through it. Add porcini to soaking liquid and boil until liquid is reduced to about 1/3 cup.
- Peel potatoes and in a large saucepan cover them with salted water by 1 inch. Simmer potatoes, until they can be pierced easily with a fork, about 25 to 35 minutes. Drain potatoes in a colander and force them while still hot through a ricer or a food mill fitted with medium disk into a large bowl.
- With a slotted spoon transfer porcini to potatoes in bowl and with a wooden spoon beat in yogurt, olive oil, salt to taste, and about 4 tablespoons reduces porcini liquid, or just enough to thin potatoes to desired consistency. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, tightly covered, in a preheated 500°F. oven 10 minutes, or until heated through.
POTATO AND PORCINI TORTE
Make and share this Potato and Porcini Torte recipe from Food.com.
Provided by lazyme
Categories Potato
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place porcini in small bowl.
- Add hot water.
- Let stand until mushrooms soften, about 30 minutes.
- Drain, reserving soaking liquid.
- Coarsely chop porcini.
- Preheat oven to 450ºF.
- Generously butter large ovenproof skillet.
- Arrange 1/3 of potatoes in overlapping concentric circles in skillet.
- Season with salt and pepper.
- Sprinkle with 1 tablespoon rosemary and half of mushrooms.
- Drizzle with 2 tablespoons soaking liquid and 1 tablespoon butter.
- Repeat layering, using half of remaining potatoes, all remaining rosemary and mushrooms, 2 tablespoons soaking liquid and 1 tablespoon butter.
- Top with remaining potatoes, placing in overlapping circles.
- Season with salt and pepper.
- Drizzle with 2 tablespoons soaking liquid and 2 tablespoons butter.
- Place skillet over medium heat just until liquid bubbles, about 2 minutes.
- Cover skillet and transfer to oven.
- Bake 30 minutes.
- Uncover; bake until potatoes are tender, about 45 minutes.
- Transfer to rack; let stand 5 minutes.
- Place platter upside down over skillet. Turn platter and skillet over, inverting potato torte onto platter.
- Remove skillet.
- Rearrange potatoes, if necessary.
Nutrition Facts : Calories 204, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 53.1, Carbohydrate 35, Fiber 4.5, Sugar 2.2, Protein 4.1
OVEN-BAKED PORCINI & THYME RISOTTO
Veggie friends and meat-eaters alike will love Lesley Waters's vegetarian mushroom risotto
Provided by Lesley Waters
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Put the mushrooms in a bowl, pour 425ml boiling water over and leave to soak for 10 mins. Meanwhile, heat the oil in an ovenproof pan and fry the onion for 2 mins until starting to soften. Add the garlic and cook for another min.
- Heat oven to 190C/fan 170C/gas 5. Drain the mushrooms, reserving the liquid, and chop. Add the mushrooms, thyme and rice to the pan, then stir well. Strain over the mushroom liquid, pour in the stock and wine and bring to the boil.
- Season to taste, cover and bake for 25 mins or until the rice is just cooked and all the liquid has been absorbed. Stir in the grated Parmesan, check the seasoning and sprinkle with extra thyme leaves and Parmesan shavings to serve.
Nutrition Facts : Calories 374 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.64 milligram of sodium
POTATO AND PORCINI GRATIN
Categories Milk/Cream Garlic Mushroom Potato Side Bake Casserole/Gratin Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- In a bowl soak porcini in warm water 30 minutes, or until softened. Slowly strain soaking liquid through a fine sieve lined with a coffee filter or a double thickness of rinsed and squeezed cheesecloth into a small saucepan, being careful to leave last tablespoon (containing sediment) in bowl. Boil soaking liquid until reduced to about 1/2 cup.
- Preheat oven to 350°F.
- Wash porcini under cold water to remove any grit and pat dry. Chop porcini coarse. Peel potatoes and slice 1/8 inch thick. In a large (4-quart) saucepan cook porcini and garlic in butter over moderate heat, stirring, 2 minutes. Add potatoes, reduced porcini liquid, milk, cream, 4 teaspoons chives, and salt and bring liquid to boil, stirring.
- Transfer mixture to a buttered 2-quart gratin dish and bake 1 hour, or until potatoes are tender. Sprinkle gratin with remaining 2 teaspoons chives.
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GOLDEN POTATO AND PORCINI GRATIN RECIPE - RICHARD BETTS
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5/5 Total Time 2 hrsServings 10
- Preheat the oven to 350°. In a small bowl, cover the porcini with the hot water and let soak until softened, about 15 minutes. Using a slotted spoon, remove the porcini from the soaking liquid; discard the liquid. Rinse and coarsely chop the porcini.
- In a large saucepan, combine the wine, garlic and thyme sprigs and boil over high heat until the wine has reduced by half, about 3 minutes. Add the cream, 1 cup of the grated cheese, the salt and cayenne and bring to boil. Remove from the heat and discard the thyme sprigs and garlic cloves.
- Arrange half of the potato slices in an even layer in a shallow, 15-by-10-inch baking dish. Spread the porcini evenly over the potatoes. Top with the remaining potato slices. Pour the cream mixture on top and shake the dish to distribute the cream. Sprinkle with the remaining 1/2 cup of grated cheese. Bake for 1 hour and 10 minutes, or until the potatoes are tender and the top is richly browned. Let the gratin rest for 15 minutes, then serve hot.
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