Indulge in a symphony of flavors with our wild mushroom and pasta gratin, a culinary masterpiece that combines the earthy essence of foraged mushrooms with the comforting embrace of pasta and a creamy, cheesy sauce. Embark on a culinary journey with our meticulously curated collection of recipes, each offering a unique twist on this classic dish. From the classic French version to a lighter vegetarian variation and a hearty one-pot rendition, our recipes cater to every palate and dietary preference. Prepare to tantalize your taste buds with this delectable medley of textures and flavors, perfect for a cozy dinner party or a comforting weeknight meal.
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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
MUSHROOM PASTA GRATIN
This recipe comes from the wonderful book "Mon premier dîner végétarien" by Alice Hart, which I was gifted for my bday a couple of weeks ago. It makes for a rich, yet not overly heavy pasta gratin that is perfect for entertaining or just for indulging by yourself. :) I made a few modifications from the original recipe and this was the result. I hope youll like it as much as we do. If you like, try other vegetables or herbs and spices to vary this according to your taste.
Provided by Lalaloula
Categories Penne
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a frying pan heat the olive oil over medium heat. Add the sliced mushrooms, onion and garlic. Fry until slightly browned. Add sage, rosemary, black pepper and chilli powder. Set aside.
- In your baking dish (it should hold about 1.5 l/6 cups) combine mushroom mixture, pasta, mozzarella and camembert.
- Pour the béchamel sauce over it and sprinkle with the shredded cheese.
- Bake in the pre-heated oven at 180°C/350°F for about 30 minutes or until nicely browned on top and sauce is bubbling.
- Allow to cool for 5 minutes before serving.
WILD MUSHROOM AND PASTA GRATIN
Categories Mushroom Bake Vegetarian
Yield Serves 4 as a main course, 6 to 8 as a side dish.
Number Of Ingredients 12
Steps:
- Cover the dried mushrooms with boiling water and let soak until soft, about 20 minutes. Carefully drain, saving the liquid, and making sure no grit is in the saved liquid. If using fresh mushrooms, cut into small pieces. To make the sauce: melt 1 tablespoon butter in a medium size saucepan, stir in the flour and blend. Cook for 2 minutes over low heat, stirring so it doesn't burn. Whisk in the stock and the cream and 2 to 3 tablespoons of the reserved mushroom liquid. Season with salt, pepper and nutmeg to taste. Simmer on very low heat (or in a double boiler) for an hour or so, stirring occasionally. Cut the mushrooms into small pieces, making sure no dirt is attached to them. Saute in the butter in a large saute pan for 3 minutes over medium heat. Add the garlic and parsley, saute for 5 minutes. Add the sauce and the fettuccine. Season with salt and pepper. Put fettuccine mixture into a buttered gratin dish. Cover with the parmesan cheese and bake at 400 for 15 - 20 minutes, until the top is crusty and golden.
MUSHROOM AND GREENS GRATIN
Casseroles need not contain eggs or dairy products. And baked beans, exceptionally creamy after their long simmer in the oven, can be made into perfect vegan fare. Add vegetables of your choice and you'll have a perfect one-dish meal. This savory gratin is a regular item in my winter repertory. Those one-pound bags of sturdy greens, sold in my market as "Southern greens mix," are a winter godsend. All the time-consuming work has been done, and the rest can be accomplished while the blanching water comes to a boil.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h10m
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin.
- Bring a large pot of water to a boil, salt abundantly and add the greens. Cook for one to four minutes, depending on the type of green (sturdy greens take longer), until just tender. Transfer to a bowl of ice water, then drain and squeeze out water. Chop coarsely.
- Heat the olive oil over medium heat in a large nonstick skillet, and add the shallots or onion. Cook, stirring, until tender, three to five minutes. Add the mushrooms, and cook, stirring often, until tender, about eight minutes. Add salt and pepper to taste, and the rosemary and garlic. Cook for another minute. Add the greens, and stir together for another minute. Adjust seasonings.
- Whisk together the eggs and milk. Add salt and pepper, and stir in the cheeses and mushroom/greens mixture. Scrape into the baking dish. Bake 35 to 40 minutes until browned and sizzling. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 532 milligrams, Sugar 4 grams, TransFat 0 grams
WILD-MUSHROOM PASTA
Categories Mushroom Pasta Vegetarian High Fiber Low/No Sugar Dinner Fall Healthy Noodle Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (first course) or 4 (Main course) servings
Number Of Ingredients 14
Steps:
- Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse soaked mushrooms. Pat dry and finely chop.
- Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté fresh mushrooms with garlic, salt, and pepper, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5 to 7 minutes. Stir in chopped soaked mushrooms and reserved mushroom-soaking liquid and simmer 1 minute, then remove from heat.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Ladle out and reserve 1/4 cup pasta cooking water. Drain pasta in a colander, then add it to mushrooms in skillet. Add remaining 2 tablespoons butter and cook over moderately high heat, tossing and adding some pasta-cooking liquid if necessary to lightly coat, 1 minute. Add chives, parsley, lemon zest, and juice, then toss well. Serve immediately with cheese and pepper to taste.
Tips:
- To clean wild mushrooms, use a soft brush to gently remove any dirt or debris. Avoid washing them with water, as this can make them soggy and less flavorful.
- If you can't find wild mushrooms, you can use a mix of cremini, shiitake, and oyster mushrooms instead. Just be sure to clean them thoroughly before using.
- If you don't have a gratin dish, you can use a regular baking dish. Just be sure to grease it well so that the pasta doesn't stick.
- Feel free to add other ingredients to your gratin, such as cooked chicken, sausage, or vegetables.
- Serve your gratin hot, straight out of the oven. It's the perfect comfort food for a cold night.
Conclusion:
Wild mushroom and pasta gratin is a delicious and easy-to-make dish that's perfect for any occasion. It's packed with flavor, thanks to the wild mushrooms, garlic, and cheese. And it's sure to be a hit with your family and friends. So next time you're looking for a new recipe to try, give this one a try. You won't be disappointed!
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