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
BAKED CHEESY PASTA WITH WILD MUSHROOMS
A more sophisticated take on mac and cheese, this golden-topped casserole has roasted wild mushrooms for a deep, earthy character, and melted fontina for the gooey factor. You can use any kind of mushrooms here. If you can't get wild ones (also called exotic, and most of them are actually farmed), use whatever is available. The key is to roast them until they are well browned and crisp at the edges so the flavor intensifies. Serve this as a vegetarian main course or as a rich side dish to roast chicken or meats. You can assemble the casserole the day before. Just add a few minutes onto the baking time if it's cold from the fridge when you pop it into the oven.
Provided by Melissa Clark
Categories casseroles, pastas, main course
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
- Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 367 milligrams, Sugar 3 grams
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 PASTA
Provided by Nikki Dinki, Food Network Star Season 9 Finalist
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Melt the butter in a large pan and add the mushrooms. Cook until the mushrooms are brown and tender. Add the scallions and garlic and saute until tender. Add the flour and cook for 1 to 2 minutes, then reserve.
- In a food processor, add the chicken stock, cream, gruyere, Parmesan, marsala, rosemary, thyme and roasted garlic, and pulse until well combined. Put the mixture in a pot over low heat and cook until the cheese is melted. Add the cream mixture to the mushrooms, season with salt and add the truffle oil.
- Cook the pasta to 1 minute shy of al dente. Toss the cooked pasta with the mushroom sauce. Add the shrimp and cook until cooked through. Serve topped with celery leaves and toasted pine nuts.
FRESH HOMEMADE PASTA WITH WILD MUSHROOMS
Provided by Food Network
Yield 6 appetizers or 4 main course
Number Of Ingredients 14
Steps:
- In a saute pan, heat the olive oil over medium heat. Add the shallots, garlic, red pepper and quickly saute being careful to avoid browning or burning. Add the mushrooms, season with salt and pepper and saute together for 5 minutes. Add the cream, reduce the heat to prevent the cream from scorching and cook for several minutes while the pasta cooks.
- Bring the water to a rolling boil in a large pot and add the salt. Add the pasta to the boiling water.
- To the mushrooms, add the basil, pine nuts and Parmesan cheese. The pasta will cook in several minutes after returning to the boil. Add the cooked pasta to the sauce and serve.
PASTA WITH WILD MUSHROOM SAUCE
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large stock pot, bring salted water to a boil.
- In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
- Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
- Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.
SAUTEED WILD MUSHROOMS
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
WILD MUSHROOM PASTA
The unique flavors of the three mushroom varieties meld together to create a rich and delicious sauce. It is a quick and easy vegetarian delight.
Provided by Miss Annie
Categories One Dish Meal
Time 35m
Yield 1-2 serving(s)
Number Of Ingredients 14
Steps:
- In a hot skillet, add the olive oil.
- Add the garlic, mushrooms and vegetables.
- Add the basil and continue to sauté.
- Season with All Purpose Seasoning, Worcestershire sauce, and Tabasco sauce.
- Deglaze with the white wine.
- Serve over fettuccine.
- Garnish with parsley.
WILD MUSHROOM AND BASIL PASTA
A really easy, fast, and addictive pasta inspired by Bergy's Mushroom Pasta for 2. Go wild with your ingredients; the result is best when the basil is right out of your herb garden!
Provided by Izzy Knight
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- For sauce, heat heavy skillet.
- Saute garlic cloves in 1-2 tablespoons of olive oil until coated and beginning to brown (about 1 minute).
- Add mushrooms and sautee until juices begin to emerge.
- Add wine or sherry (more or less depending on how juicy you want it to be) and soy sauce.
- Coat mushrooms and cook for another minute or so.
- Add basil and cook until leaves are slightly wilted.
- Remove garlic cloves.
- Add salt and pepper to taste.
- Toss cooked noodles with a little bit of olive oil (the amount depends on how juicy your mushroom mix is).
- Transfer to plates and top with mushrooms and grated parmesan.
PASTA WITH WILD MUSHROOMS
Provided by Marian Burros
Categories dinner, easy, lunch, quick, weekday, pastas, main course, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Finely chop whole onion and saute in hot oil in nonstick pan for 15 minutes, or until onion has softened. Stir occasionally.
- Bring water to boil for pasta.
- Wash, trim and coarsely chop mushrooms. When onions have softened, stir in mushrooms, and cook until they release their juices and begin to dry out.
- Add Marsala and beef stock, and cook over medium-high heat until mushrooms and onions are very soft.
- Cook pasta.
- Season sauce with salt and pepper.
- Grate cheese. When pasta is cooked, drain. Mix it with sauce, and then sprinkle with cheese.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 7 grams, Carbohydrate 96 grams, Fat 12 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 657 milligrams, Sugar 15 grams
POTATO AND WILD MUSHROOM GRATIN
Categories Mushroom Potato Side Bake Casserole/Gratin Leek Winter Bon Appétit
Yield Serves 8
Number Of Ingredients 10
Steps:
- Bring stock to simmer in medium saucepan. Add mushrooms; remove from heat. Let mushrooms soak 30 minutes to soften. Squeeze mushrooms, reserving stock. Strain stock. Chop mushrooms, discarding hard stems.
- Preheat oven to 350°F. Butter 9 x 13-inch baking dish. Melt butter in heavy large skillet over medium heat. Add onions and leeks and sauté until tender but not brown, about 20 minutes. Add mushroom soaking liquid, mushrooms, wine and rosemary and bring to boil. Season with salt and pepper.
- Arrange half of potatoes in prepared dish. Using slotted spoon, top potatoes with onions, leeks and mushrooms. Pour half of liquid over. Top with remaining potatoes, overlapping slices. Pour remaining liquid over. Cover with foil. Bake until potatoes are almost tender, about 1 hour 15 minutes. Uncover and bake until potatoes are tender, most of liquid is absorbed and top is beginning to brown, about 45 minutes.
- Preheat broiler. Brush potatoes with 2 tablespoons goose fat or butter. Broil until golden. Sprinkle with chives.
WILD MUSHROOM POTATO GRATIN
Categories Milk/Cream Cheese Mushroom Potato Side Bake Christmas Thanksgiving Casserole/Gratin Fall Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Put oven rack in middle position and preheat to 400°F.
- Cook chanterelles or shiitakes with salt and pepper to taste in 1 tablespoon butter in a large nonstick skillet over moderate heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are tender, about 8 minutes, then transfer to a bowl. Cook cremini in remaining 1 1/2 tablespoons butter in skillet, stirring, until liquid is evaporated and mushrooms are tender, about 8 minutes, then transfer to bowl with wild mushrooms. Toss mushrooms with 1 teaspoon garlic.
- Peel potatoes and cut crosswise into 1/8-inch-thick slices (preferably with an adjustable-blade slicer). Bring potatoes, cream, milk, salt, white pepper, nutmeg, and remaining 1/2 teaspoon garlic to a boil in a 4- to 6-quart heavy pot, stirring once or twice, then remove from heat.
- Transfer half of potatoes to buttered gratin dish with a slotted spoon, spreading evenly. Spread mushrooms evenly over potatoes, then top with remaining potatoes. Pour cooking liquid over potatoes and sprinkle with cheese.
- Bake gratin until top is golden brown and potatoes are tender, 45 to 55 minutes. Let stand 10 minutes before serving.
POLENTA GRATIN WITH SPINACH AND WILD MUSHROOMS
Using the Polenta in a tube in the refigerator section. You can add pre-cooked sausage, chicken or shrimp in the third step of this if you'd like.
Provided by KelBel
Categories Spinach
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°. In a large nonstick skillet, heat the olive oil. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes.
- Add the shallot and cook over moderately low heat for 3 minutes. Add the spinach, thyme and nutmeg and cook over high heat until the spinach has wilted, about 2 minutes. Season with salt and pepper.
- Spread the spinach mixture evenly in a 1.5 quart baking dish. (can add pre-cooked chicken, shrimp or sausage).
- In a small saucepan, melt the butter. Whisk in the flour over moderately high heat.
- Add the stock and cream and whisk until thickened, about 5 minutes. Season lightly with salt and pepper and pour over the spinach mixture.
- Sprinkle 1/2 cup Gruyère over spinach and sauce.
- Arrange the polenta slices next in overlapping concentric circles, pressing to submerge the polenta slightly.
- Sprinkle the remaining 1/2 cup Gruyère on the polenta, cover with foil and bake for 40 minutes.
- Preheat the broiler. Uncover the polenta and broil 6 inches from the heat for about 2 minutes, or until golden. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 209.2, Fat 16.8, SaturatedFat 8.9, Cholesterol 47.4, Sodium 235.2, Carbohydrate 7.3, Fiber 1.4, Sugar 1.6, Protein 9.1
PASTA GRATIN WITH BOURSIN AND MUSHROOMS
Make and share this Pasta Gratin With Boursin and Mushrooms recipe from Food.com.
Provided by KathyP53
Categories Penne
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Cook penne pasta according to package instruction to al dente stage. Drain and set aside.
- Whisk milk, flour, salt and pepper in a medium saucepan. Bring to boil, whisking often. Add half of Boursin cheese, and cook, whisking constantly, until thickened, about 2 minutes. Remove from heat.
- Coat six 10 oz. gratin dishes with butter. Set on a rimmed baking sheet at least 1" apart.
- Toss mushroom, pasta and cheese sauce mixture in a large bowl. Divide among prepared gratin dishes. Sprinkle each with bread crumbs and dot with remaining Boursin cheese.
- Cover each dish with foil. Bake until mushrooms are tender, 25-30 minutes. Remove foil. Bake until breadcrumbs are browned, about 7 minutes more. Transfer to wire rack. Allow to cool for 5 minutes.
Nutrition Facts : Calories 443.3, Fat 7.7, SaturatedFat 3.6, Cholesterol 19.9, Sodium 754.2, Carbohydrate 81.8, Fiber 9.5, Sugar 1.5, Protein 13.9
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