Best Wild Mushroom And Sweet Potato Gratin Recipes

WILD MUSHROOM AND SWEET POTATO GRATIN

Wild Mushroom And Sweet Potato Gratin image

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

Ingredients

2 teaspoons olive oil
7 cups sliced mushrooms
1/3 cup shallot, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoons chopped parsley
4 cups sweet potatoes, sliced
1 cup Fontina cheese
1/2 cup chicken broth

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-AND-SWEET POTATO GRATIN

Wild Mushroom-and-Sweet Potato Gratin image

How to make Wild Mushroom-and-Sweet Potato Gratin

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
4 cups (1/4-inch-thick) sliced cremini mushrooms (about 8 ounces)
3 1/2 cups (1/4-inch-thick) sliced chanterelle mushrooms (about 8 ounces)
1/3 cup finely chopped shallots
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 1/2 tablespoons finely chopped fresh parsley, divided
1 1/2 tablespoons chopped fresh chives, divided
4 cups peeled sweet potatoes, cut into 1/4-inch-thick slices (about 1 1/2 pounds)
Cooking spray
1 cup (4 ounces) shredded fontina cheese
1/2 cup fat-free, less-sodium chicken broth

Steps:

Preheat oven to 425°.
Heat oil in a large skillet over medium-high heat. Add mushrooms, shallots, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 5 minutes or until moisture evaporates, stirring frequently. Remove from heat; stir in 1 tablespoon parsley and 1 tablespoon chives.
Arrange half of potato slices in a single layer in an 11 x 7-inch baking dish coated with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Spoon half of the mushroom mixture over potato slices; sprinkle with half of cheese. Repeat layers, ending with cheese; add broth to dish. Cover and bake at 425° for 30 minutes. Uncover and bake 20 minutes or until potatoes are tender. Sprinkle with remaining parsley and chives.

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