PORTOBELLO MUSHROOM GRATIN
I designed this portobello gratin as sort of a mix between my zucchini gratin and my bell pepper gratin with fennel and mushrooms. It's a robust blend of earthy flavors topped with the classic gratin cheese, Gruyere.
Provided by Chef AidF
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 431.3 calories, Carbohydrate 42.9 g, Cholesterol 80.9 mg, Fat 26.1 g, Fiber 6.4 g, Protein 16.3 g, SaturatedFat 15.5 g, Sodium 367.5 mg, Sugar 7.5 g
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Nisar Gee
[email protected]I'm always looking for new and exciting vegetarian recipes. This one fits the bill!
Jutt Jani
[email protected]I can't wait to try this recipe with different types of mushrooms.
Mr. Jony
[email protected]This is a great recipe for a special occasion dinner.
Patience RALUBUVHI
[email protected]I would recommend this recipe to anyone who loves portobello mushrooms.
Ubong Goodnews
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Mdanuwar husen
[email protected]The gratin was a bit too oily for my liking.
FK GAMING
[email protected]I found the sauce to be a bit bland. I added some extra garlic and herbs to taste.
Anthony Josehp
[email protected]The portobello mushrooms were a bit too chewy for my taste.
Fezan Ali
[email protected]I love that this recipe can be made ahead of time. It's perfect for busy weeknights.
SYED HASSAN SHAH
[email protected]The instructions were easy to follow and the dish came out exactly as pictured.
martin wang
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Kailei McGowan
[email protected]I made this for a dinner party and it was a hit! Everyone loved it.
Ronald muwonge
[email protected]The gratin was rich and creamy, with a perfect balance of cheese and mushrooms.
Khan Azad
[email protected]I followed the recipe exactly, and it turned out beautifully. My family raved about it!
numan sunny
[email protected]This dish was an absolute delight! The portobello mushrooms were cooked to perfection, and the combination of flavors was heavenly.
mustafe Ibrahin
[email protected]Portobello Mushroom Gratin: A Culinary Symphony of Flavors