Best 2 Beet Wild Mushroom And Potato Casserole Recipes
Indulge in a culinary journey with our tantalizing Beet, Wild Mushroom, and Potato Casserole. This wholesome dish brings together earthy flavors, vibrant colors, and textures that will delight your palate. Roasted beets and wild mushrooms add a depth of flavor, while tender potatoes provide a comforting base. A creamy sauce made with almond milk, nutritional yeast, and herbs enhances the natural goodness of the ingredients.
In addition to the main recipe, we offer mouthwatering variations to suit your dietary preferences and taste buds. For a vegan option, we have a plant-based variation that swaps almond milk for your favorite plant-based milk and uses a vegan alternative to nutritional yeast. For those who prefer a gluten-free option, we provide a detailed guide on how to make the casserole gluten-free, ensuring everyone can enjoy this delicious dish.
Impress your dinner guests with our elegant Beet and Goat Cheese Tart. This savory tart features a flaky crust filled with a mixture of roasted beets, caramelized onions, and creamy goat cheese. Drizzled with a balsamic reduction, it's a perfect appetizer or light meal.
If you're looking for a comforting and satisfying side dish, our recipe for Roasted Beets with Honey Mustard Dressing is a must-try. Roasted beets are tossed in a tangy honey mustard dressing, creating a delightful balance of sweet and savory flavors. This simple yet flavorful dish is sure to be a hit at your next gathering.
Embark on a culinary adventure with our Beet, Wild Mushroom, and Potato Casserole and its accompanying recipes. These dishes are not only delicious but also versatile, allowing you to customize them to your liking. Whether you're a seasoned cook or just starting out, these recipes will guide you through the process with ease. So, gather your ingredients, prepare your kitchen, and let's begin the delightful journey of creating these culinary masterpieces.
CREAMY MUSHROOM-POTATO BAKE
The day I first made this, we'd invited a neighbor-a bachelor farmer-over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy. -Kathy Smith, Granger, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk)., In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. , Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. , Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.
Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 317mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
WILD MUSHROOM AND POTATO GRATIN
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
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
Tips:
- Choose the right potatoes: Yukon Gold or russet potatoes are best for this casserole because they hold their shape well and have a creamy texture.
- Slice the potatoes thinly: This will help them cook evenly and quickly.
- Don't overcrowd the pan: If you're using a large pan, be sure to spread the potatoes out in a single layer so that they cook evenly.
- Season the potatoes well: Be generous with the salt and pepper, and add other seasonings to taste, such as garlic powder, onion powder, or paprika.
- Use a flavorful broth: Vegetable broth or chicken broth are both good choices for this casserole. If you're using a low-sodium broth, be sure to add some extra salt to taste.
- Don't overcook the mushrooms: Sauté the mushrooms until they are tender but still have a little bit of bite to them.
- Grate the beets: This will help them to cook evenly and quickly.
- Add the cheese at the end: Stir in the cheese just until it is melted. Overcooking the cheese will make it tough and rubbery.
Conclusion:
This beet, wild mushroom, and potato casserole is a delicious and hearty dish that is perfect for a weeknight meal or a special occasion. It is easy to make and can be tailored to your own taste preferences. With its colorful vegetables and creamy sauce, this casserole is sure to be a hit with everyone at the table.
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
