Best 7 Mushroom Gratin With Asiago Cheese Recipes

STUFFED ASIAGO-BASIL MUSHROOMS

Steps:

• Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Bake 10 minutes. Meanwhile, place mayonnaise, Asiago cheese, basil and pepper in a food processor; process until blended., Drain juices from mushrooms. Fill each with 1 rounded teaspoon mayonnaise mixture; top each with a tomato half., Bake until lightly browned, 8-10 minutes. If desired, top with Parmesan cheese.

PORTOBELLO MUSHROOM GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a frying pan over medium heat. Add leeks and celery root and cook for 10 minutes. Add mushroom pieces, 1/2 of the tarragon, and 1/2 of the chives; continue cooking until mushrooms give off liquid, about 6 minutes more.
• Meanwhile, combine bread crumbs and Gruyere cheese in a mixing bowl.
• Add flour to the frying pan with the mushroom mixture. Add cream in a stream and stir until it becomes an even color, about 3 minutes. Add 1/2 of the bread crumb mixture and stir until cheese starts to melt, about 2 minutes. Turn off heat. Transfer mixture to a baking dish and top with remaining tarragon, chives, and bread crumb mixture. Add a small amount of water to moisten the mixture.
• Bake in the preheated oven until the cheese is bubbly, about 10 minutes.
• Use a spatula to scoop portions and serve immediately.

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.

FANTASTIC MUSHROOMS AU GRATIN

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.

MUSHROOM GRATIN

Steps:

• Melt the butter in a skillet and saute the onions until they begin to color, about 8 minutes. Add the mushrooms and saute until they release their liquid, then until it is evaporated and mushrooms are nicely browned, about 18 minutes. Stir in the vermouth and cook for 3 minutes.
• Preheat the oven to 425 degrees.
• Stir the sour cream, 1/2 cup of the white sauce, the chives, nutmeg, fennel seeds and salt and pepper. Mix well. Cook for 3 minutes.
• Divide the mixture among 4 ovenproof ramekins or custard cups. Spread a tablespoon of the remaining white sauce over each portion and sprinkle generously with Gruyere. Bake for 15 minutes or until bubbly and browned.

POTATO AND SHIITAKE MUSHROOM GRATIN

Steps:

• Melt butter or margarine in a large pot over high heat. Add all mushrooms, and saute; until liquid evaporates, about 10 minutes.
• Add garlic, thyme, and rosemary; saute; 1 minute.
• Add chicken broth. Simmer until liquid evaporates, stirring often, about 18 minutes.
• Season with salt and pepper. Cool.
• Position 1 rack in middle of the oven, and another rack in bottom third of oven. Preheat to 375 degrees F (190 degrees C).
• Butter a 13x9x2 inch baking dish.
• Peel potatoes, and cut into 1/8 inch slices.
• Arrange 1/3 of the potatoes in prepared dish, overlapping slightly.
• Top potatoes with half of the mushroom mixture.
• Sprinkle 1/3 of the cheese over mushrooms.
• Repeat layering 1/3 of the potatoes, remaining mushroom mixture, and 1/3 of the cheese.
• Arrange remaining potatoes atop cheese.
• Whisk half and half, cream, 1 1/4 teaspoon salt, and 1 teaspoon pepper in a large bowl to blend. Pour mixture over potatoes.
• Cover loosely with foil.
• Place baking dish on middle rack in oven, and a baking sheet on the bottom rack. Bake until potatoes are tender and liquid thickens, about 1 hour and 15 minutes,.
• Uncover, using metal spatula, press on potatoes to submerge.
• Sprinkle remaining cheese over potatoes.
• Bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes.

MUSHROOM AND BLUE CHEESE GRATIN

Steps:

• Preheat oven to 425 degrees.
• Melt butter in large skillet. Saute mushrooms and garlic over medium heat until majority of liquid (from mushrooms) cooks away.
• Add wine and cream. Reduce heat to medium low and cook mixture for 3-4 minutes. Add cheese and stir until melted and smooth.
• Pour into medium ovenproof baking dish. Bake 10-12 minutes until browned and bubbly.