MUSHROOM GRATIN
This unspeakably delicious, meatless Russian dish is called Mushroom Julienne in Russian cookbooks. Serve it as an appetizer, a meatless entree or a light, late supper.
Provided by fluffernutter
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 403.3, Fat 32, SaturatedFat 17.6, Cholesterol 73, Sodium 348.8, Carbohydrate 17.3, Fiber 3.1, Sugar 7.5, Protein 16.7
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Ashneel Raj
[email protected]This is a great recipe for a vegetarian main course. It's also a great side dish for a meat-based main course.
Mudasir kashif Mudasir kashif
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Honey Jutt
[email protected]I love that this recipe uses fresh mushrooms. It really makes a difference in the flavor.
Manju Uranw
[email protected]This mushroom gratin is the perfect comfort food. It's cheesy, creamy, and oh-so-satisfying.
Ruman Miah
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved it and asked for the recipe.
Patrick Mutondo
[email protected]This is a great recipe for a vegetarian main course. It's also a great side dish for a meat-based main course.
Ranjit Kumar Sah
[email protected]I love the crispy breadcrumb topping on this mushroom gratin. It adds a nice crunch to the dish.
christopher emeghara
[email protected]This mushroom gratin is a great way to use up leftover mushrooms. It's also a great dish to make ahead of time.
Imrajul Mansur
[email protected]I made this dish for a dinner party and everyone loved it! It was the perfect side dish to my main course.
Yusuf Kasim
[email protected]This dish is so rich and flavorful. I love the way the mushrooms and cheese melt together in your mouth.
Caroline Nkuna
[email protected]I've tried many mushroom gratin recipes, but this one is by far the best. It's the perfect balance of flavors and textures.
Grace Ativie aifesehi
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Beki
[email protected]I love that this recipe uses fresh mushrooms. It really makes a difference in the flavor.
Afsara Begum Afsara
[email protected]This mushroom gratin is the perfect comfort food. It's cheesy, creamy, and oh-so-satisfying.
Hamzii Creation tube
[email protected]This is my go-to recipe for mushroom gratin. It's always a hit with my family and friends.
Chand Tarar
[email protected]I made this for a potluck, and it was gone in minutes! Everyone raved about it.
Conner Harris
[email protected]This dish is so easy to make, and it's absolutely delicious. I love the combination of mushrooms, cheese, and cream.
TC tirtha Roy
[email protected]I've made this mushroom gratin several times now, and it's always a crowd-pleaser. It's easy to make, and it always turns out perfectly.
Abdul Hadi686
[email protected]This mushroom gratin was a hit at our dinner party! The flavors were rich and complex, and the texture was creamy and decadent.