Portobello Mushroom Gratin
Recipe information
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Cooking:
25 min.
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Servings per container:
6
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Source:

Ingredients for - Portobello Mushroom Gratin

1. Butter - 4 tablespoons
2. Leeks, diced - 2
3. Celery root, chopped - 1
4. Portobello mushroom caps, diced - 3 large
5. Chopped fresh tarragon, divided - 1 tablespoon
6. Chopped fresh chives, divided - 1 tablespoon
7. Panko bread crumbs - 1 cup
8. Grated Gruyere cheese - 1 cup
9. All-purpose flour - 1 ½ tablespoons
10. Heavy cream - ¾ cup
11. Water, or as needed - 2 tablespoons

How to cook deliciously - Portobello Mushroom Gratin

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

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.

3. Stage

Meanwhile, combine bread crumbs and Gruyere cheese in a mixing bowl.

4. Stage

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.

5. Stage

Bake in the preheated oven until the cheese is bubbly, about 10 minutes.

6. Stage

Use a spatula to scoop portions and serve immediately.