Gratin Of Beef Mushrooms And Breadcrumbs Food

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GRATIN OF BEEF, MUSHROOMS, AND BREADCRUMBS



Gratin of Beef, Mushrooms, and Breadcrumbs image

Number Of Ingredients 9

A half-dozen medium mushrooms
1 garlic clove, peeled
1 shallot
2 tablespoons fresh breadcrumbs, plus more for topping
2 tablespoons chopped fresh parsley
Salt and freshly ground pepper
Light olive oil
3 or 4 fairly thin slices leftover steak
A splash of red wine

Steps:

  • Chop the mushrooms, garlic, and shallot into small dice, and mix with the breadcrumbs and parsley. Salt and pepper generously. Smear a little oil on the bottom of a shallow one-serving gratin dish, and spread half of the mushroom mixture on the bottom. Cover that with three or four slices of the remaining skirt steak, and sprinkle a little red wine over it all; salt again lightly. Finish with a layer of the remaining mushroom mixture. For the topping, sprinkle a scant tablespoon of breadcrumbs over it all, and drizzle on a bit of olive oil. Bake at 375° for 25 minutes.

TOURNEDOS OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE WITH CARAMELIZED ONION-POTATO GRATIN



Tournedos of Beef in Mushroom, Mustard and Red Wine Sauce with Caramelized Onion-Potato Gratin image

Provided by Bobby Flay | Bio & Top Recipes

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 22

4 slices, country-style bread
Olive oil
Salt and pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
4 beef fillet steaks, about 6 ounces
Salt and coarsely ground black pepper
1 pound shiitake mushrooms, cleaned and quartered
2 shallots, finely diced
1 cup red wine
1 cup beef broth
2 tablespoons Dijon mustard
2 tablespoons cold unsalted butter
2 tablespoons olive oil
3 large Spanish onion, peeled and sliced thinly
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
4 large potatoes, peeled and sliced thinly
3 tablespoons balsamic vinegar
1 1/4 cups heavy cream
1/4 cup finely chopped fresh parsley
1 cup grated Gruyere cheese

Steps:

  • Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.
  • Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.
  • Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.

MUSHROOM AND ONION GRATINS



Mushroom and Onion Gratins image

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

1 pound mushrooms, sliced thin
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
2 large onions (about 1 3/4 pounds), sliced very thin
6 tablespoons heavy cream
1 cup grated Gruyère
1/4 cup fresh fine bread crumbs

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.

BAKED MUSHROOMS AND WHITE BEANS WITH BUTTERY BREAD CRUMBS



Baked Mushrooms and White Beans With Buttery Bread Crumbs image

Not really a ragout and not quite a gratin, this hearty meatless casserole has it all: deeply browned mushrooms, creamy white beans, salty feta and crisp bread crumbs. The result is rich, comforting and perfect for a cold night in. Fresh bread crumbs are worth making or seeking out for texture's sake, but panko will also work nicely. Toss the bread crumbs with melted butter, then briefly broil them for a golden, crunchy topping, a nice contrast to the dish's silkiness. Paired with a bright salad and a hunk of good bread, this dish works well as a vegetarian main course, or as a companion to sausages and other roasted meats.

Provided by Colu Henry

Categories     easy, beans, casseroles, one pot, vegetables, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons olive oil
1 pound mixed mushrooms, such as cremini, shiitake or oyster, torn or roughly chopped into bite-size pieces
Kosher salt and black pepper
1 tablespoon butter
1 small shallot, finely chopped
2 large garlic cloves, finely chopped
1 tablespoon fresh thyme leaves
1 (15-ounce) can white beans (such as cannellini or great Northern), drained and rinsed
4 ounces feta cheese, crumbled (about 1 cup)
1 cup vegetable stock, chicken stock or water
2 tablespoons roughly chopped Italian parsley
3 tablespoons unsalted butter
3/4 cup fresh, coarse bread crumbs or panko
Kosher salt and black pepper

Steps:

  • Heat the oven to 375 degrees. Prepare the mushrooms: In a large (12-inch) ovenproof skillet, heat the olive oil over medium heat. Add the mushrooms, and season with salt and pepper. Cook, stirring occasionally until they begin to brown and crisp around the edges, 7 to 10 minutes. Add the butter, shallot, garlic and thyme, and stir until the shallot has softened slightly and the garlic is fragrant, about 1 minute. Season with salt.
  • Turn off the heat and stir the white beans into the skillet. Toss until combined, then top evenly with feta. Add the stock and bake until the stock is slightly bubbling and the feta has slightly softened, 13 to 15 minutes.
  • While the beans bake, make your bread crumbs: In a small saucepan, melt the butter over medium heat. Turn off the heat, add the crumbs and toss until evenly covered with butter. Season with salt and pepper.
  • Remove the mushroom mixture from the oven and turn on the broil setting. Top the mushrooms and beans with the bread crumbs, then broil until the bread crumbs are golden and the feta is crisp on the edges, 1 to 2 minutes. (Don't walk away!) Scatter with parsley and serve directly from the pan.

BEEF IN MUSHROOM GRAVY



Beef in Mushroom Gravy image

Reports Margery Bryan of Royal City, Washington, "This is one of the best and easiest meals I've ever made. It has only four ingredients, and they all go into the pot at once. The meat is nicely seasoned and makes its own gravy-it tastes wonderful when you serve it over mashed potatoes."

Provided by Taste of Home

Categories     Dinner

Time 7h10m

Yield 6 servings.

Number Of Ingredients 5

2-1/2 pounds beef top round steak
1 to 2 envelopes onion soup mix
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water
Mashed potatoes, optional

Steps:

  • Cut steak into 6 serving pieces; place in a 3-qt. slow cooker. Combine the soup mix, soup and water; pour over beef. Cover and cook on low for 7-8 hours or until meat is tender. If desired, serve with mashed potatoes., Freeze option: Place beef in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 241 calories, Fat 7g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 810mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.

BEEF ROAST WITH GOLDEN MUSHROOM GRAVY



Beef Roast With Golden Mushroom Gravy image

Make and share this Beef Roast With Golden Mushroom Gravy recipe from Food.com.

Provided by JoAnn

Categories     Roast Beef

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 (6 lb) beef eye round
2 (10 3/4 ounce) cans Campbell's Golden Mushroom soup
1 (1 1/4 ounce) package Lipton Onion Soup Mix
olive oil
3 -4 garlic cloves, mashed
salt
pepper

Steps:

  • Rub roast with oil.
  • Mash garlic with salt and pepper and rub over roast and insert garlic in roast by making slits.
  • Heat 2 tbsp olive oil in a Dutch oven, place roast in and brown on all sides.
  • After browning, place roast in the middle of a large piece of heavy duty aluminum foil.
  • Pour soup over roast, sprinkle the onion soup mix over this.
  • Seal the foil securely and place entire package into a 9x13-inch baking pan.
  • Bake at 350°F for three hours.
  • When you open the foil, the gravy is done and the meat is very tender.

LEEK AND MUSHROOM GRATIN



Leek and Mushroom Gratin image

Make and share this Leek and Mushroom Gratin recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 -3 tablespoons butter
6 large leeks, washed and trimmed and sliced into 1-inch slices
10 ounces button mushrooms, cut in half (large ones quartered)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
3/4 cup light cream (or 1 cup evaporated milk)
1/2 cup shredded parmesan cheese
1 cup shredded swiss cheese
1/2 cup breadcrumbs

Steps:

  • Preheat oven to 350. Lightly grease/spray a 2-qt casserole dish.
  • In a large skillet, melt butter. Add leeks and mushrooms, and salt, pepper and paprika cover and saute for 10-12 minutes; Remove from heat.
  • Add light cream, parmesan cheese and swiss cheese. Stir to combine well; pour into prepared casserole dish. Sprinkle breadcrumbs on top.
  • Bake at 350 for 20-25 minutes.

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