Portobello Mushroom Gratin recipe
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Ingredients
- 4 tablespoons butter 2 leeks, diced 1 celery root, chopped 3 large portobello mushroom caps, diced 1 tablespoon chopped fresh tarragon, divided 1 tablespoon chopped fresh chives, divided 1 cup panko bread crumbs 1 cup grated Gruyere cheese 1 ½ tablespoons all-purpose flour ¾ cup heavy cream 2 tablespoons water, or as needed
Nutrition Info
- 431.3 caloriescarbohydrate: 42.9 gcholesterol: 80.9 mgfat: 26.1 gfiber: 6.4 gprotein: 16.3 gsaturatedFat: 15.5 gservingSize: -sodium: 367.5 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Portobello Mushroom Gratin
Directions
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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.