Mushroom Gratin With Asiago Cheese Recipes

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SPICED LAMB AND MUSHROOM PENNE GRATIN RECIPE



Spiced Lamb and Mushroom Penne Gratin Recipe image

Ground Lamb and Mushroom Penne Gratin is a one-pan meal that's hearty and rich. Packed with warm flavors, it's comfort food at its finest. This is definitely one of the best ground lamb and mushroom recipes ever!

Provided by Valentina K. Wein

Categories     Main Course

Time 1h30m

Number Of Ingredients 17

olive oil for the pan and for drizzling
2 cups yellow onion, (finely chopped )
1 tablespoon garlic, (minced)
3 cups Crimini mushrooms (washed and dried, roughly chopped)
1¼ pound ground lamb
2 teaspoons ground cinnamon
2 teaspoons dried oregano
1 teaspoon allspice
¼ teaspoon ground cloves
1 (28-ounce) can diced tomatoes in tomato juice
½ cup dry red wine ((Cabernet, Merlot, Pinot Noir, Shiraz/Syrah, Zinfandel))
2 tablespoons fresh thyme, (washed and dried, finely chopped )
3¾ cups cooked Penne pasta ((about 2 cups dry))
1 cup grated Asiago cheese, (divided)
1 cup grated Fontina cheese, (divided)
1 cup breadcrumbs
salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 375°F.
  • Coat the bottom of a large (approximately 12-inch) oven-safe sauté pan with olive oil. (A cast iron pan is perfect.) Place it over medium heat and add the onions and garlic. Cook until the onions are caramelized and soft, about 15 minutes.
  • Add a bit more oil, turn the heat to medium-high and add the mushrooms. Cook, stirring often, until they're golden brown, about 15 minutes.
  • Turn the heat back to medium and add the ground lamb, breaking it up into smaller pieces. Cook, stirring from time to time just until it's cooked through, about 7 minutes.
  • Sprinkle with salt and pepper, and add the cinnamon, oregano, all spice, and cloves. Mix and let this simmer until it's very aromatic, about 30 seconds.
  • Add the tomatoes and wine and stir to blend. Turn the heat to high and bring to a boil. Then reduce the heat to low and simmer gently for about 10 minutes. Mix in the fresh thyme and season generously to taste with salt and pepper. (Here's How to Season to Taste.)
  • Add the cooked Penne and ½ cup of each of the two cheeses. Mix so that all of the ingredients are evenly blended together.
  • Combine the remaining ½ cup of each cheese with the bread crumbs and sprinkle this mixture on top. Drizzle the entire surface lightly with olive oil.
  • Place the pan in the preheated 375°F oven for 30 minutes.
  • Remove from the oven and serve.

Nutrition Facts : Calories 470 kcal, ServingSize 1 serving

MUSHROOM GRATIN WITH ASIAGO CHEESE



Mushroom Gratin With Asiago Cheese image

Make and share this Mushroom Gratin With Asiago Cheese recipe from Food.com.

Provided by Epi Curious

Categories     Vegetable

Time 30m

Yield 2 , 2 serving(s)

Number Of Ingredients 7

1 tablespoon unsalted butter
1/4 cup chopped shallot
1 lb button mushroom, quartered
1/4 cup white wine
1/2 tablespoon salt and pepper (mixed)
1 cup heavy cream
2 tablespoons asiago cheese, grated

Steps:

  • Preheat the broiler. In a large skillet, melt the butter over medium heat. Add the shallots and saute, stirring occasionally, until softened, 3 to 5 minutes. Add the mushrooms, wine and salt/pepper mix and cook until all the liquid evaporates. Add cream and reduce to a sauce consistency. Taste for seasoning. Transfer mixture to an ovenproof dish and top with the Asiago cheese. Place under the broiler until the cheese melts.

POTATO AND PORTOBELLO MUSHROOM GRATIN



Potato and Portobello Mushroom Gratin image

Categories     Garlic     Herb     Mushroom     Potato     Side     Bake     Christmas     Easter     Thanksgiving     Casserole/Gratin     Rosemary     Fall     Winter     Thyme     Christmas Eve     Party     Parsley     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 11

1 1/2 cups hot water
1 1/2-ounce package dried porcini mushrooms*
1 1/2 pounds portobello mushrooms
12 tablespoons olive oil
4 garlic cloves, minced
4 pounds Yukon Gold potatoes or white-skinned potatoes, peeled, cut into 1/8-inch-thick slices
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 teaspoons salt
1 teaspoon ground black pepper

Steps:

  • Combine 1 1/2 cups hot water and porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Drain, reserving 2/3 cup soaking liquid. Chop porcini; set aside. Remove and chop stems from portobellos; place in large bowl. Using small spoon, scrape away dark gills from portobellos and discard. Cut portobello caps into 1/2-inch pieces; add to bowl.
  • Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chopped portobello stems and caps and sauté 4 minutes. Stir in garlic and reserved porcini and sauté until mushrooms are tender, about 10 minutes. Season with salt and pepper. Remove from heat.
  • Preheat oven to 375°F. Coat each of two 13x9x2-inch glass baking dishes with 1 tablespoon oil. Combine remaining 7 tablespoons oil, potatoes, parsley, thyme, rosemary, salt and pepper in large bowl; toss to coat. Layer 1/6 of potato mixture in each prepared dish (there will not be enough to overlap slices). Top potatoes in each with 1/4 of mushroom mixture. Repeat layering. Top with remaining potatoes. Pour 1/3 cup reserved porcini soaking liquid over potatoes in each dish. Cover dishes with foil.
  • Bake gratins 45 minutes. Uncover and bake until tops are brown and potatoes are tender, about 40 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover with foil and rewarm in 350°F oven about 20 minutes.)
  • *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

ASIAGO POTATO AU GRATIN



Asiago Potato Au Gratin image

Every year I make a special dinner for my family on valentines day. This year we were snowed in; I had to see what I had on hand. I had some potatoes, sweet vidalia onions and asiago cheese, came up with this dish. It went perfect with the bacon wrapped filet mignon w/ balsamic onion I made. My hubby and daughter loved the...

Provided by Judy Wisniewski

Categories     Potatoes

Time 2h30m

Number Of Ingredients 8

4 red potatoes
1 sweet onion
1 c shredded asiago cheese
1 c milk
1 tsp corn starch
seasoned salt and pepper
paprika
3 Tbsp butter

Steps:

  • 1. Preheat oven 350 degrees. Slice the potato and onion @ 1/4 inch thick
  • 2. Stir the corn starch in the milk until there are no lumps, mix the seasoned salt, pepper and paprika in the milk
  • 3. Spray a baking dish with Pam or butter flavored cooking spray I used a round dish, begin layering with 1/3 of the potatoes, onions then cheese, top layer will be the cheese.
  • 4. Pour the milk minute of the top, add the 3 tbls of butter to the top, bake in oven for 1 - 1 1/2 hours.
  • 5. Allow to sit for five mins before serving.

STUFFED ASIAGO-BASIL MUSHROOMS



Stuffed Asiago-Basil Mushrooms image

Even if you don't like mushrooms, you will have to try them again with these pretty appetizers, which taste divine. For a main dish, double the filling and use large portobellos. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 dozen.

Number Of Ingredients 7

24 baby portobello mushrooms (about 1 pound), stems removed
1/2 cup reduced-fat mayonnaise
3/4 cup shredded Asiago cheese
1/2 cup loosely packed basil leaves, stems removed
1/4 teaspoon white pepper
12 cherry tomatoes, halved
Thinly sliced or shaved Parmesan cheese, optional

Steps:

  • Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Bake 10 minutes. Meanwhile, place mayonnaise, Asiago cheese, basil and pepper in a food processor; process until blended., Drain juices from mushrooms. Fill each with 1 rounded teaspoon mayonnaise mixture; top each with a tomato half., Bake until lightly browned, 8-10 minutes. If desired, top with Parmesan cheese.

Nutrition Facts : Calories 35 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 50mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

ASIAGO MUSHROOM TART RECIPE



Asiago Mushroom Tart Recipe image

Serve our Asiago mushroom tart alongside a green salad for the perfect light dinner or lunch!

Provided by Cheryl Najafi

Categories     dinner

Time 1h15m

Number Of Ingredients 14

1/2 oz porcini mushrooms (dried )
1/2 cup water (boiling)
1 pie crust (premade )
3 Tbsp unsalted butter
16 oz cremini mushrooms (sliced)
1/4 red onion (finely diced)
2 cloves garlic (minced)
1 tsp dried thyme
1/4 tsp pepper
2-3 Tbsp dry sherry (or white wine)
1 Tbsp Worcestershire sauce
1 cup Asiago cheese (shredded, divided)
1/2 cup heavy cream
3 large eggs

Steps:

  • Bring ½ cup water to boil in microwave. Add dried porcinis and submerge in the water. Allow mushrooms to sit and reconstitute for at least 30 minutes. Meanwhile, preheat oven to 400 degrees.
  • Unroll pie crust and roll to a 15" circle. Wrap the crust around a rolling pin and transfer to a baking sheet lined with parchment paper and set aside.
  • Use a slotted spoon to remove porcinis from liquid and chop coarsely, reserving the mushroom broth. Place a large skillet over medium-high heat and melt butter. Add porcini and criminis and cook for about 10 minutes, stirring occasionally until mushrooms are tender and dark brown in color.
  • Add diced red onion, garlic, thyme and pepper and cook an additional 2 minutes. Add sherry or wine, Worcestershire and reserved porcini broth, making sure not to add any sediment that has collected on the bottom. Boil for 2-3 minutes until liquid is evaporated. Remove from heat and set aside to cool.
  • Sprinkle half of the shredded Asiago into bottom of the rolled out pie crust then top with cooked mushrooms. Spread the filling out so it stops 2" from the edge of the dough. Fold the remaining dough up and over the mushrooms, folding and pleating as you work around the tart. Beat one egg thoroughly and brush egg wash over the exposed crust, going under the folds to help them stick together.
  • In a small bowl, whisk cream and remaining 2 eggs until smooth then pour into crust. Top with remaining Asiago and bake about 30 minutes until set and the top is golden. Cool at least 15 minutes prior to serving.

Nutrition Facts : Calories 311 kcal, Carbohydrate 15 g, Protein 11 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 124 mg, Sodium 338 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving

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.

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

GRATIN POTATOES WITH ASIAGO CHEESE



GRATIN POTATOES WITH ASIAGO CHEESE image

Categories     Potato     Side

Yield 4-6

Number Of Ingredients 5

6 slices bacon, cut into 1-inch pieces
6 medium baking potatoes, peeled and thinly sliced
1/2 cup grated Asiago cheese
salt/pepper, to taste
1 1/2 cups heavy cream

Steps:

  • 1. Heat skillet over medium heat until hot. Add bacon. Cook and stir until crispy. Transfer to paper towel-lined plate with slotted spoon to drain. 2Pour bacon fat from skillet into crock-pot. Layer one fourth of potatoes on bottom of crock-pot. Sprinkle one fourth of bacon over potatoes and top with one fourth of cheese. Add salt and pepper to taste. Repeat layers using remaining ingredients. Pour cream over all. Cover; cook on LOW 7 to 9 hours or on HIGH 5 to 6 hours. Adjust salt and pepper, if desired.

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