Bell Pepper Gratin With Fennel And Portobello Mushrooms Recipes

PARMESAN FENNEL GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• Remove the stalks from each fennel bulb and discard. Cut the bulbs in half lengthwise through the core. Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact. Cut each piece into 2, 3, or 4 wedges, depending on the size of the bulb. Arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer. Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of salt and 3/4 teaspoon of pepper. Dot with the diced butter. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, until the fennel is tender. Remove from the oven and raise the oven temperature to 425 degrees F.
• Meanwhile, make the topping. Combine the melted butter, panko, Parmesan, parsley, zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle evenly on top and return to the oven. Bake uncovered for 30 minutes, until the topping is browned. Serve hot or warm.
• Note: The ingredient quantities were proportionally increased for this episode.

PORTOBELLO MUSHROOM GRATIN

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.

INDIVIDUAL PORTOBELLO MUSHROOM GRATINS

Steps:

• Preheat the oven to 350°F. Lightly oil a rimmed baking sheet. Arrange the portobello caps, gill sides down, on the sheet. Bake until tender, 20 to 25 minutes. Transfer to a plate to cool. Preheat the broiler.
• Stir together the cheese, bread crumbs, 1 tablespoon parsley, 1 tablespoon chives, and 1 tablespoon oil; set aside.
• Chop the portobello stems into 1/2-inch pieces. Heat the remaining tablespoon oil in a large skillet over medium heat until hot but not smoking. Add the shallots; cook, stirring, until softened, about 2 minutes. Add the sliced mushrooms and chopped stems; cook, stirring occasionally, until tender, 6 to 7 minutes. Add the wine; cook until most of the liquid has evaporated, about 2 minutes. Stir in the cream, remaining 2 tablespoons each parsley and chives, and the salt and pepper. Remove from heat.
• Arrange the portobello caps, gill sides up, on a clean baking sheet. Divide the mushroom mixture and then the crumb mixture among the caps. Broil until bubbling and golden brown, about 2 minutes.

PORTOBELLO GRATIN

Steps:

• Split 6 portobello mushroom caps to make 12 thin rounds. Toss 1 1/4 cups shredded muenster cheese, 1/3 cup breadcrumbs, 2 tablespoons chopped parsley, 1 grated garlic clove, and salt and pepper. Layer the portobello rounds and cheese mixture in a baking dish, making 3 layers of each. Drizzle with 3 tablespoons water, cover with foil and bake at 400 degrees F, 35 minutes. Uncover and bake 8 more minutes.