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
WILD MUSHROOM, POTATO & PANCETTA GRATIN
Bake layers of vegetables and Italian bacon with thyme, nutmeg and double cream for a rich, warming one-pot - the ultimate comfort food
Provided by Sarah Cook
Categories Dinner, Main course, Side dish
Time 3h15m
Yield Serves 6-8 as a side, 4 as a main course
Number Of Ingredients 12
Steps:
- Put the garlic cloves, onion, bay leaves, thyme, double cream and milk in a pan. Bring slowly to the boil over a low heat, partially cover with a lid and cook for 20-30 mins until the onion is tender and the cream mixture slightly thickened. Turn off and leave everything to infuse for 1 hr.
- Strain the cream mixture into a jug (or bowl) and discard the herbs. Put the garlic cloves and onion in a food processor or blender and whizz until smooth - add a drop of the cream if it helps. Stir the paste back into the rest of the cream and season with 2 tsp salt.
- Put the pancetta in a cold frying pan and cook gently, over a low-medium heat so the fat melts into the pan, until the pancetta is really crispy. Lift out with a slotted spoon, add the butter and mushrooms and turn up the heat, frying the mushrooms, until golden and dry.
- Leave the skins on the potatoes and slice as thinly as possible. Grease a large baking dish with a little more butter. Layer up the potato slices, scattering over some of the cooked pancetta, the mushrooms and a little freshly grated nutmeg and pepper as you go. Finish by slowly pouring over the cream so that it settles among all the layers, then scatter over a few more thyme leaves. Cover with foil.
- Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr, then remove the foil and bake for 35-45 mins more until golden and crispy on top. Poke a knife in to check the potatoes are tender, then leave for 10-15 mins to settle, before serving with a salad, if you like.
Nutrition Facts : Calories 650 calories, Fat 52 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 2 milligram of sodium
ROASTED WILD MUSHROOMS AND POTATOES
You love potatoes and mushrooms, so why not put them together in a beautiful fall side dish?
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat potatoes with salt and olive oil. Turn so the cut sides are up.
- Roast in the preheated oven for 30 minutes.
- While potatoes are cooking, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in the hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
- Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
- Turn oven heat up to 425 degrees F (220 degrees C).
- Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.
- Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil, and toss to mix. Taste and adjust seasoning. Transfer to a serving platter.
Nutrition Facts : Calories 335 calories, Carbohydrate 44.9 g, Cholesterol 5 mg, Fat 13.7 g, Fiber 6.2 g, Protein 9.7 g, SaturatedFat 2.3 g, Sodium 168.2 mg, Sugar 3.5 g
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.
POTATO AND MUSHROOM GRATIN
Provided by Tyler Florence
Categories side-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a saucepan, combine milk, cream, garlic, 3 thyme sprigs and 1 bay leaf over low-medium heat. Heat to just under a boil. Remove from heat, cover, and let steep while preparing the rest of the dish.
- Coat a skillet with olive oil and place over medium heat. Add remaining thyme and bay leaf. Saute the mushrooms and leeks for 5 minutes to evaporate the liquid. Season with salt and pepper.
- Butter a large casserole dish. Arrange 1/3 of the sliced potatoes on the bottom of the pan, overlapping them slightly. Season the potatoes with chopped parsley, chives, salt and pepper. Top potatoes with half of the mushroom mixture. Repeat layering 1/3 of the potatoes and remaining mushroom mixture. Arrange remaining potatoes on top. Press the layers down with a spatula to condense. Remove the solids from the infused milk and pour over the potatoes. Sprinkle the surface with cheese. Cover the pan with foil and place in a preheated 375 degrees F oven. Bake for 1 hour until the potatoes are tender. Uncover and bake for 15 additional minutes until cheese melts and gratin is golden around the edges. Let stand 10 minutes before cutting. Garnish with fresh parsley.
WILD MUSHROOM AND SWEET POTATO GRATIN
Make and share this Wild Mushroom And Sweet Potato Gratin recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet saute mushrooms and shallots in olive oil until tender.
- Add chopped parsley,chicken broth, salt and pepper and mix together.
- In medium casserole dish place half of the sliced sweet potatoes, add half of the mushroom mixture, followed by half of the cheese.
- Continue one or more layer in the same order.
- Cover and bake at 425 degrees for 30 minutes.
- Uncover and bake for 20 more minutes.
Nutrition Facts : Calories 140.9, Fat 5.7, SaturatedFat 2.8, Cholesterol 15.7, Sodium 342, Carbohydrate 16.9, Fiber 2.7, Sugar 4, Protein 6.9
WILD MUSHROOM POTATO LASAGNA
Select a variety of wild mushrooms and watch your guests go wild themselves for this recipe! Originally from the Houston Chronicle food section.
Provided by Leslie in Texas
Categories Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°.
- Slice mushrooms into 1/8 inch slices.
- In a large saucepan, melt butter over medium high heat, add mushrooms and cook until lightly browned, about 5 minutes.
- Stir in thyme and garlic and cook for 2 minutes; season with salt and pepper.
- Lightly butter (or use Pam) a gratin dish or a 9-inch square ovenproof dish.
- Make a layer of half of the potatoes and season with salt and pepper to taste.
- Spread mushrooms over the potatoes; top with remaining potatoes.
- In a small bowl, mix the broth and cream; pour over potato/mushroom mixture.
- Bake for 40-45 minutes or until liquid is absorbed and potatoes have a golden crust.
- Cut into wedges or squares and serve.
Nutrition Facts : Calories 398.9, Fat 21.1, SaturatedFat 12.9, Cholesterol 69.6, Sodium 80.7, Carbohydrate 47.2, Fiber 6.2, Sugar 3.2, Protein 8.7
POTATO GNOCCHI GRATIN WITH FRICASSEE OF WILD MUSHROOMS
Make and share this Potato Gnocchi Gratin With Fricassee of Wild Mushrooms recipe from Food.com.
Provided by Valerie in Florida
Categories Low Protein
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- For Gnocchi:.
- Roast the potatoes for 1 to 1 1/2 hours - they should be just done. If they cook too long, they'll be gummy. Halve, scoop and rice the potatoes. Toss in flour and salt. Add the egg and oil and mix well.
- Bring a large pot of water to a boil. Add salt. Roll the potato mixture into 1 inch thick logs and cut on the diagonal into 2 inch lengths. Blanch in boiling water and shock with ice water. Transfer the gnocchi to a plastic container and store in a single layer.
- For Mushroom Fricassee:.
- Heat one tablespoon butter in a large frying pan. Add the mushrooms and cook each type individually. When the mushrooms are cooked, add the shallots and garlic to the pan and cook until tender. Combine all the mushrooms in the pan, season with salt and pepper, add the marsala and thyme and cook and cook until the marsala has reduced to a glaze.
- For Potato Gnocchi Gratin:.
- Put the gnocchi in a buttered gratin dish large enough to hold them in one layer. Cover with heavy cream. Sprinkle with the mushrooms, tomatoes and Parmesan cheese. Place under the broiler until the gnocchi are toasted and golden. Sprinkle with chopped parsley.
Nutrition Facts : Calories 1237.7, Fat 61.8, SaturatedFat 34.4, Cholesterol 232.5, Sodium 1321.5, Carbohydrate 130.1, Fiber 11, Sugar 9, Protein 20.1
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