MUSHROOMS AU GRATIN
This easy-to-prepare side dish brings me rave reviews whenever I prepare it for the holidays. Even when I double the recipe, my family eats every bite.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 193 calories, Fat 14g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 119mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
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
COLLARD GREENS GRATIN
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- In a large saute pan, fry the bacon until half-cooked. Add the mushrooms and red onions and saute until the bacon is fully cooked and onions have softened. Increase the heat to high. Add the collard greens and cook until the greens are wilted. Turn off the heat and set the pan aside.
- In a separate pan, melt the butter and then add the flour. Cook, whisking frequently, to create a smooth, blond roux (this will take 3 to 4 minutes; do not brown, as the goal is just to remove the raw taste from the flour). Slowly add the cream while whisking and adjust the heat to keep the sauce at a simmer. Add the salt and pepper to taste (it should taste like a moderately salty cream gravy). Continue cooking until the sauce thickens and easily coats the back of a spoon.
- Butter an 8-by-12-inch casserole dish (or 8-to-10-cup capacity casserole). Combine the collard greens with cream sauce and transfer to the casserole. Top with the cheese and french-fried onions. Bake, uncovered, until the cheese begins to brown, 15 to 20 minutes.
BEET GREEN GRATIN
Provided by Alton Brown
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper.
- In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.
MUSHROOM AND ONION GRATINS
Categories Mushroom Onion Appetizer Bake Thanksgiving Vegetarian Casserole/Gratin Chill Swiss Cheese Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 as a first course
Number Of Ingredients 7
Steps:
- In a skillet cook the mushrooms in 2 1/2 tablespoons of the butter over moderately low heat, stirring, until they are softened and most of the liquid they give off has evaporated. Stir in the flour and cook the mixture, stirring, for 3 minutes.
- In each of six 1 1/2-cup gratin dishes layer the onions, the remaining butter, cut into bits, the mushroom mixture, and salt and pepper to taste, beginning and ending with a layer of onions, and pour 1 tablespoon of the cream over the top of each gratin. In a small bowl combine well the Gruyère and the bread crumbs and sprinkle the mixture over the cream. (Alternatively, the gratin, layered in the same manner, may be prepared in one 2-quart gratin dish.) Bake the gratins in the middle of a preheated 325°F. oven for 50 minutes to 1 hour, or until the onions are tender and the tops are golden. The gratins may be prepared 3 hours in advance, kept covered and chilled, and reheated in a preheated 400°F. oven for 5 minutes, or until they are heated through.
SPINACH AND MUSHROOM GRATIN
The cream sauce of a vegetable gratin is something I like to eat with brown basmati rice, but barley, couscous, or quinoa would be just as suitable.
Yield enough for 2 as a main dish with rice
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (180°C). Halve or quarter the mushrooms, depending on their size. Warm the butter and 2 tablespoons of oil in a deep pan and add the mushrooms, letting them color nicely here and there (expect to add more oil if they drink it all). Pour in the wine and bring to a boil. Continue to boil for a couple of minutes.
- Pour the cream into the pan and let it come back to a boil, then simmer for two minutes. Turn off the heat. Wash the spinach and put it, still wet from rinsing, into a pan with a tight-fitting lid. Let the spinach cook for a minute or two in its own steam, then drain it and squeeze to remove excess water.
- Reserve several tablespoons of the Parmesan. Fold together the mushrooms, drained spinach, salt and black pepper, and the rest of the grated Parmesan. Put into a shallow baking dish. Scatter the reserved cheese on top and bake for thirty-five minutes, until the top is crisp and golden.
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PORCINI MUSHROOM, GREENS, AND FORBIDDEN RICE GRATIN
From vanillaandbean.com
Cuisine AmericanEstimated Reading Time 6 minsCategory Dinner, Main CourseCalories 612 per serving
- Bring 2 C of water to boil. Place porcini in heat proof bowl and pour the boiling water over the porcini. Cover for 30 minutes to soften the porcini.
- Put the black rice on to cook. Fill stock pot with rice, a pinch of sea salt and 2 C water. Bring to a boil, turn the stove to low, cover and cook for about 30 minutes. When cooking is complete, the rice will be tender and no water will remain. Place rice in large mixing bowl. Set aside.
- Cut the onions in half and slice length wise so that your slices are thin and long. Melt the coconut oil and 1 Tbs butter in a large non stick sauté pan. Place the onions in the pan with 1/2 tsp salt and 1/2 tsp pepper. Cooking on medium to low heat, these will take about 30 minutes to caramelize. Don't rush them else they'll burn. Low and slow here. Stir occasionally.
- For the greens, wash the kale and chard. De-stem the kale. Ribbon the greens by rolling the leaves up, length wise, then cutting about 1/2" ribbons. Then, rough chop the ribbons in 1/2. Set aside.
CREAMY MUSHROOM GRATIN - TRUE NORTH KITCHEN
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