PORTOBELLO MUSHROOM GRATIN

Portobello Mushroom Gratin image

I designed this portobello gratin as sort of a mix between my zucchini gratin and my bell pepper gratin with fennel and mushrooms. It's a robust blend of earthy flavors topped with the classic gratin cheese, Gruyere.

Provided by Chef AidF

Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

4 tablespoons butter
2 leeks, diced
1 celery root, chopped
3 large portobello mushroom caps, diced
1 tablespoon chopped fresh tarragon, divided
1 tablespoon chopped fresh chives, divided
1 cup panko bread crumbs
1 cup grated Gruyere cheese
1 ½ tablespoons all-purpose flour
¾ cup heavy cream
2 tablespoons water, or as needed

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Melt butter in a frying pan over medium heat. Add leeks and celery root and cook for 10 minutes. Add mushroom pieces, 1/2 of the tarragon, and 1/2 of the chives; continue cooking until mushrooms give off liquid, about 6 minutes more.
Meanwhile, combine bread crumbs and Gruyere cheese in a mixing bowl.
Add flour to the frying pan with the mushroom mixture. Add cream in a stream and stir until it becomes an even color, about 3 minutes. Add 1/2 of the bread crumb mixture and stir until cheese starts to melt, about 2 minutes. Turn off heat. Transfer mixture to a baking dish and top with remaining tarragon, chives, and bread crumb mixture. Add a small amount of water to moisten the mixture.
Bake in the preheated oven until the cheese is bubbly, about 10 minutes.
Use a spatula to scoop portions and serve immediately.

Nutrition Facts : Calories 431.3 calories, Carbohydrate 42.9 g, Cholesterol 80.9 mg, Fat 26.1 g, Fiber 6.4 g, Protein 16.3 g, SaturatedFat 15.5 g, Sodium 367.5 mg, Sugar 7.5 g