MUSHROOM AND GREENS GRATIN

Mushroom and Greens Gratin image

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

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Ingredients

1 1/2 pounds greens, such as chard, stemmed and washed (2 bunches); or a 1-pound bag Southern greens mix, stemmed and washed
2 tablespoons extra virgin olive oil
1 or 2 shallots or 1 small onion, finely chopped
1/2 pound mushrooms, sliced
Salt
freshly ground pepper
1 teaspoon finely chopped fresh rosemary
2 large garlic cloves, minced
2 ounces Gruyère cheese, grated 1/2 cup
1 ounce Parmesan, grated 1/4 cup
3 eggs
1/2 cup milk

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