Portobello Mushroom Gratin

I designed this portobello gratin as sort of a mix between my zucchini gratin and my bell pepper gratin with fennel and mushrooms. It’s a robust blend of earthy flavors topped with the classic gratin cheese, Gruyere.

Step: 1

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

Step: 2

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.

Step: 3

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

Step: 4

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.

Step: 5

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

Step: 6

Use a spatula to scoop portions and serve immediately.

Per Serving: 431 calories; protein 16.3g; carbohydrates 42.9g; fat 26.1g; cholesterol 80.9mg; sodium 367.5mg.

The most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re making pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do double-duty .