Potatoes With Shiitake Mushrooms And Brie Recipes

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POTATO AND SHIITAKE MUSHROOM GRATIN



Potato and Shiitake Mushroom Gratin image

Originally submitted to thanksgivingrecipe.com I'm placing some of my very best holiday recipes on Zaar for others to discover and enjoy. I haven't found anyone who didn't want seconds of this! I use the food processor to do the slicing.

Provided by Annacia

Categories     Potato

Time 2h

Yield 12 serving(s)

Number Of Ingredients 15

6 tablespoons butter
1 1/2 lbs mushrooms, chopped
1 1/2 lbs fresh shiitake mushrooms, stemmed and coarsely chopped
3 tablespoons minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary, crushed
salt
ground black pepper
2 cups chicken broth
3 lbs baking potatoes, scrubbed
2 cups parmesan cheese
2 cups heavy cream
1 1/4 teaspoons salt
1 teaspoon ground black pepper
2 cups half-and-half cream

Steps:

  • Melt butter or margarine in a large pot over high heat. Add all mushrooms, and saute; until liquid evaporates, about 10 minutes.
  • Add garlic, thyme, and rosemary; saute; 1 minute.
  • Add chicken broth. Simmer until liquid evaporates, stirring often, about 18 minutes.
  • Season with salt and pepper. Cool.
  • Position 1 rack in middle of the oven, and another rack in bottom third of oven. Preheat to 375 degrees F (190 degrees C).
  • Butter a 13x9x2 inch baking dish.
  • Peel potatoes, and cut into 1/8 inch slices.
  • Arrange 1/3 of the potatoes in prepared dish, overlapping slightly.
  • Top potatoes with half of the mushroom mixture.
  • Sprinkle 1/3 of the cheese over mushrooms.
  • Repeat layering 1/3 of the potatoes, remaining mushroom mixture, and 1/3 of the cheese.
  • Arrange remaining potatoes atop cheese.
  • Whisk half and half, cream, 1 1/4 teaspoon salt, and 1 teaspoon pepper in a large bowl to blend. Pour mixture over potatoes.
  • Cover loosely with foil.
  • Place baking dish on middle rack in oven, and a baking sheet on the bottom rack. Bake until potatoes are tender and liquid thickens, about 1 hour and 15 minutes,.
  • Uncover, using metal spatula, press on potatoes to submerge.
  • Sprinkle remaining cheese over potatoes.
  • Bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes.

POTATO AND SHIITAKE MUSHROOM GRATIN



Potato and Shiitake Mushroom Gratin image

Categories     Cheese     Mushroom     Potato     Side     Bake     Christmas     Casserole/Gratin     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 12

Number Of Ingredients 13

6 tablespoons (3/4 stick) butter
1 1/2 pounds button mushrooms, coarsely chopped
1 1/2 pounds fresh shiitake mushrooms, stemmed, caps coarsely chopped
3 tablespoons minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary leaves, finely crushed
2 cups canned low-salt chicken broth
3 pounds Yukon Gold or russet potatoes, peeled, cut into 1/8-inch-thick slices
2 cups freshly grated Parmesan cheese (about 5 1/2 ounces)
2 cups half and half
2 cups whipping cream
1 1/4 teaspoons salt
1 teaspoon black pepper

Steps:

  • Melt butter in large pot over high heat. Add all mushrooms and sauté until liquid evaporates, about 10 minutes. Add garlic, thyme and rosemary; sauté 1 minute. Add chicken broth and simmer until liquid evaporates, stirring often, about 18 minutes. Season with salt and pepper. Cool.
  • Position 1 rack in middle of oven and another rack in bottom third of oven; preheat to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange 1/3 of potatoes in dish, overlapping slightly. Top with half of mushroom mixture. Sprinkle 1/3 of cheese over. Repeat layering 1/3 of potatoes, remaining mushroom mixture and 1/3 of cheese. Arrange remaining potatoes atop cheese. Whisk half and half, cream, salt and pepper in large bowl to blend; pour over potatoes. Cover loosely with foil.
  • Place baking sheet on bottom rack in oven. Place baking dish on middle rack in oven and bake until potatoes are tender and liquid thickens, about 1 hour 15 minutes. Uncover. Using metal spatula, press on potatoes to submerge. Sprinkle remaining cheese over potatoes; bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes.

POTATO, SHIITAKE AND BRIE GRATIN



Potato, Shiitake and Brie Gratin image

Provided by Amanda Hesser

Time 2h

Yield Serves 6 to 8

Number Of Ingredients 10

6 good-size red new potatoes, scrubbed but not peeled
1 teaspoon unsalted butter
1/2 pound shiitake mushrooms, stems removed
1/2 pound fairly firm Brie, rind removed
Salt and freshly ground black pepper
1 cup heavy cream
1 clove garlic, minced
1 teaspoon chopped thyme
3 tablespoons grated Parmesan cheese
1/4 cup fine dry bread crumbs

Steps:

  • Using a mandoline or sharp knife, cut the potatoes into slices about 1/8 of an inch thick. Place them in a large bowl of cold water and soak for 30 minutes, changing the water twice. Drain and pat them dry.
  • Arrange two oven racks so that one is in the bottom third of the oven and the other is in the middle. Preheat the oven to 425 degrees. Butter a shallow 10-inch gratin dish or glass baking dish.
  • Thinly slice the shiitake caps. Cut the Brie into small cubes. Layer a third of the potato slices in the dish. Lay half the shiitakes and half the cheese evenly over the top. Liberally season with salt and pepper. Add another third of the potatoes and top with remaining shiitakes and Brie. Season with salt and pepper. Arrange remaining potato slices on top. Combine the cream, garlic and thyme and pour over the potatoes, pushing down so that all the liquid is absorbed and spreading the garlic and thyme evenly. Cover the pan tightly with foil and bake on the middle rack for 30 minutes.
  • Combine the Parmesan and bread crumbs and season the mixture with more salt and pepper. Remove the foil from the pan and sprinkle the crumbs over the potatoes. Place the pan on a rack in the bottom third of the oven and bake 30 to 40 minutes longer, until the potatoes are very tender and the top and bottom are crusty and dark brown.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 21 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 373 milligrams, Sugar 2 grams, TransFat 0 grams

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