Creamy Eggs Mushrooms Au Gratin Food

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.

MUSHROOM AND GREENS GRATIN

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.

MUSHROOM AND ONION GRATINS

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.

MUSHROOMS AU GRATIN

Steps:

• Heat butter in a skillet over medium-low heat.
• When butter is foamy, add mushrooms and cook until lightly browned, stirring constantly.
• Whisk together the sour cream, egg yolk, and salt and pepper; stir into the mushrooms.
• Heat through, stirring.
• Spoon mushroom mixture into a shallow baking dish; sprinkle with the chopped parsley and shredded cheese.
• Bake at 425° for 10 minutes, until cheese is melted.

EGGS AU GRATIN WITH VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Crush the fennel seed in a mortar and mix with a little sea salt.
• Heat olive oil in a frying pan over medium-high heat. Add bell peppers and green onions and saute until soft, about 5 minutes. Add chile pepper and garlic and saute until fragrant, about 1 minute. Season the mixture with fennel seed-salt mixture and pepper.
• Divide the vegetables among 4 small oven-proof dishes. Place avocado pieces on top. Roughly crush feta with a fork, and spread it on top as well. Crack 2 eggs into each dish.
• Bake in the preheated oven until eggs are set, about 15 minutes.

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.

CREAMY MUSHROOMS AND EGGS

Steps:

• If you have large mushrooms, slice them a scant 1/4 inch thick, then cut the slices crosswise in half.
• If you have smaller mushrooms, leave them whole or slice them in half.
• What you are looking for is bite-size pieces.
• Put a medium skillet over med-high heat and add the butter and oil.
• When the bubbles from the butter have subsided, toss in the shallot and cook, stirring, until glistening and starting to soften, about 2 minutes.
• Add the mushrooms, season with salt and pepper, and cook, stirring often, until the mushrooms have given up their liquid.
• Continue cooking and stirring for another 2 minutes or so, until the mushrooms are tender, then pour in the cream.
• Bring the cream to a boil and cook for 3 minutes or so, until it thickens just a little, then pull the pan from the heat and stir in the rosemary and mint.
• Arrange the brioche on salad plates and top with the mushrooms and then the eggs.