Mushroom Gratin With Asiago Cheese Recipes

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MUSHROOM GRATIN



Mushroom Gratin image

This unspeakably delicious, meatless Russian dish is called Mushroom Julienne in Russian cookbooks. Serve it as an appetizer, a meatless entree or a light, late supper.

Provided by fluffernutter

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons butter
2 small onions, finely chopped
2 lbs white button mushrooms, chopped
1 1/2 tablespoons dry vermouth
2/3 cup sour cream
3/4 cup white sauce
1/3 cup snipped fresh chives
1 pinch freshly grated nutmeg
1/2 teaspoon fennel seed
salt & freshly ground black pepper
3/4 cup grated gruyere cheese

Steps:

  • Melt the butter in a skillet and saute the onions until they begin to color, about 8 minutes. Add the mushrooms and saute until they release their liquid, then until it is evaporated and mushrooms are nicely browned, about 18 minutes. Stir in the vermouth and cook for 3 minutes.
  • Preheat the oven to 425 degrees.
  • Stir the sour cream, 1/2 cup of the white sauce, the chives, nutmeg, fennel seeds and salt and pepper. Mix well. Cook for 3 minutes.
  • Divide the mixture among 4 ovenproof ramekins or custard cups. Spread a tablespoon of the remaining white sauce over each portion and sprinkle generously with Gruyere. Bake for 15 minutes or until bubbly and browned.

Nutrition Facts : Calories 403.3, Fat 32, SaturatedFat 17.6, Cholesterol 73, Sodium 348.8, Carbohydrate 17.3, Fiber 3.1, Sugar 7.5, Protein 16.7

ASIAGO & GRUYERE POTATO GRATIN



Asiago & Gruyere Potato Gratin image

This grown-up version of potato gratin has the perfect flavor combination your whole family will love. The cottage cheese and half and half mixture is the liquid that cooks the potatoes. It makes the dish nice and creamy with lots of flavor from the fresh thyme and hint of cayenne. What makes this scalloped potatoes recipe...

Provided by Genny Miller

Categories     Other Side Dishes

Time 6h20m

Number Of Ingredients 9

1 1/2 c cottage cheese (I used 2%)
2 Tbsp fresh thyme leaves, chopped
1 tsp garlic, chopped
1 dash(es) cayenne pepper or to taste
1 c half and half
1 1/2 c Gruyere cheese, grated
1 c Asiago cheese, grated
3 lb russet potatoes, peeled and thinly sliced (approx. 4 potatoes per pound)
salt, to taste

Steps:

  • 1. In a food processor or blender, combine cottage cheese, thyme, garlic, and cayenne pepper. Salt and pepper to taste. Process until smooth.
  • 2. Slowly add half and half while the processor is running. Set aside.
  • 3. Combine Gruyere and Asiago cheese; set aside.
  • 4. Layer one-third of potato slices in the bottom of a greased 13x9-inch baking dish. Sprinkle potatoes with salt to taste.
  • 5. Pour one-third of cottage cheese mixture over potatoes.
  • 6. Top with one-third of shredded cheese mixture.
  • 7. Repeat two more times with remaining ingredients.
  • 8. Cover with aluminum foil and bake in a preheated 400°F oven for 50 minutes.
  • 9. Remove cover and continue baking 40 minutes or until potatoes are tender and cheese is golden brown.
  • 10. Remove from oven and allow to stand 15 minutes before serving.

FANTASTIC MUSHROOMS AU GRATIN



Fantastic Mushrooms Au Gratin image

This is one of my family's all time favorite mushroom recipes, you can double the recipe, I have left the garlic as optional if you are a garlic lover I suggest to add in and you may adjust the amount to taste --- you will love this! :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup butter (4 tablespoons)
2 lbs fresh mushrooms, sliced
3 garlic cloves, minced (optional or adjust to taste, I most always add in)
2/3 cup sour cream
salt and pepper (I use seasoned salt)
2 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
1 cup shredded mozzarella cheese (or to taste, Swiss also works well)

Steps:

  • Preheat oven to 400 degrees F.
  • Grease a shallow baking dish.
  • In a medium skillet saute the sliced mushrooms with butter over medium-high heat (if using garlic add in with the mushrooms).
  • In a small bowl, blend together sour cream, salt, pepper and flour.
  • Add to the mushrooms in the pan.
  • Heat until JUST beginning to boil.
  • Transfer to a baking dish.
  • Sprinkle with chopped parsley and cheese.
  • Bake for about 10-15 minutes.

MUSHROOMS AU GRATIN



Mushrooms Au Gratin image

This easy-to-prepare side dish brings me rave reviews whenever I prepare it for the holidays. Even when I double the recipe, my family eats every bite.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 9

2 pounds sliced fresh mushrooms
1/4 cup butter, cubed
1/2 cup white wine or chicken broth
2 tablespoons all-purpose flour
2/3 cup sour cream
1 teaspoon pepper
1/4 teaspoon ground nutmeg
1 cup shredded Gruyere or Swiss cheese
2 tablespoons minced fresh parsley

Steps:

  • In a large skillet, saute mushrooms in butter until tender. Add wine or broth. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes. , Combine the flour, sour cream, pepper and nutmeg until smooth; stir into mushrooms. Cook and stir for 1-2 minutes or until bubbly. Transfer to a shallow serving dish. Sprinkle with cheese and parsley.

Nutrition Facts : Calories 193 calories, Fat 14g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 119mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

LEEK AND MUSHROOM GRATIN



Leek and Mushroom Gratin image

Make and share this Leek and Mushroom Gratin recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 -3 tablespoons butter
6 large leeks, washed and trimmed and sliced into 1-inch slices
10 ounces button mushrooms, cut in half (large ones quartered)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
3/4 cup light cream (or 1 cup evaporated milk)
1/2 cup shredded parmesan cheese
1 cup shredded swiss cheese
1/2 cup breadcrumbs

Steps:

  • Preheat oven to 350. Lightly grease/spray a 2-qt casserole dish.
  • In a large skillet, melt butter. Add leeks and mushrooms, and salt, pepper and paprika cover and saute for 10-12 minutes; Remove from heat.
  • Add light cream, parmesan cheese and swiss cheese. Stir to combine well; pour into prepared casserole dish. Sprinkle breadcrumbs on top.
  • Bake at 350 for 20-25 minutes.

SCALLOPS AU GRATIN



Scallops Au Gratin image

Since scallops will continue to release their cooked juices, drain this liquid before returning scallops to the pan so that your sauce is thicker.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 17

3 tablespoons all-purpose flour
1 cup 2% milk
1/2 cup heavy whipping cream
1/4 cup white wine
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds bay scallops
1/2 cup chopped onion
2 tablespoons butter
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 teaspoon dried tarragon
1-1/4 cups shredded Asiago cheese
TOPPING:
1/3 cup dry bread crumbs
2 tablespoons butter, melted
1 tablespoon grated Parmesan cheese

Steps:

  • In a large bowl, combine the flour, milk, cream, wine, mustard, salt and pepper until smooth; set aside. , In a large skillet, saute scallops and onion in butter until scallops are opaque. Remove with a slotted spoon. Add milk mixture to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain scallops. Add the scallops, mushrooms and tarragon to the sauce; heat through. Stir in Asiago cheese until melted. , Divide scallop mixture among four 10-oz. baking dishes. Combine the topping ingredients; sprinkle over scallop mixture. Broil 6 in. from the heat for 1-2 minutes or until golden brown.

Nutrition Facts : Calories 534 calories, Fat 31g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 885mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 39g protein.

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