Ingredients with Measurements:
- 1 pound coucougnette mushrooms, sliced
- 3 large leeks, sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large skillet
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced coucougnette mushrooms and cook until they release their liquid and are browned, about 8-10 minutes. Remove from the skillet and set aside.
3. In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the sliced leeks and cook until they are softened, about 5-7 minutes.
4. Add the flour to the skillet and stir until it is fully incorporated with the leeks and butter. Cook for 1-2 minutes.
5. Slowly pour in the milk, whisking constantly to prevent lumps from forming. Add the salt, black pepper, and nutmeg. Cook the mixture, stirring frequently, until it thickens, about 5-7 minutes.
6. Add the cooked coucougnette mushrooms to the skillet and stir to combine.
7. Transfer the mixture to a baking dish. Sprinkle the grated Parmesan cheese and panko breadcrumbs on top.
8. Bake the gratin for 25-30 minutes, or until the top is golden brown and the mixture is bubbly.
9. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 270
Fat: 14g
Saturated Fat: 8g
Cholesterol: 38mg
Sodium: 416mg
Carbohydrates: 23g
Fiber: 2g
Sugar: 9g
Protein: 13g
Substitutions for ingredients:
- Coucougnette mushrooms can be substituted with any other type of mushroom.
- Leeks can be substituted with onions or shallots.
- Whole milk can be substituted with low-fat milk or cream.
- Parmesan cheese can be substituted with any other type of hard cheese.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or ham to the gratin for a meatier version.
- Use different types of cheese, such as Gruyere or cheddar.
- Add chopped herbs, such as thyme or parsley, for extra flavor.
Tips and tricks:
- Make sure to slice the coucougnette mushrooms and leeks thinly for even cooking.
- Use a whisk to prevent lumps from forming in the milk mixture.
- Let the gratin cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gratin in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve the gratin with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the milk mixture is too thick, add more milk a little at a time until it reaches the desired consistency.
- If the gratin is too dry, add more milk or cream to the milk mixture.
Food safety advice:
- Make sure to wash the mushrooms and leeks thoroughly before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Coucougnette mushrooms are a type of wild mushroom that are commonly found in France. They have a delicate flavor and are often used in traditional French dishes.
Flavor profiles:
The coucougnette mushrooms and leeks in this gratin provide a savory, earthy flavor, while the Parmesan cheese and breadcrumbs add a crispy, cheesy texture.
Serving suggestions:
Serve the gratin as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Region: French