Ingredients with Measurements:
- 1 pound wild pine mushrooms, cleaned and sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- 9-inch baking dish
- Saucepan
- Whisk
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet over medium-high heat, melt the butter. Add the sliced mushrooms and sauté for 5-7 minutes until they release their moisture and become tender.
3. Sprinkle the flour over the mushrooms and stir to combine. Cook for 1-2 minutes until the flour is absorbed.
4. Gradually whisk in the milk and cream, stirring constantly to prevent lumps from forming. Cook for 5-7 minutes until the sauce thickens.
5. Add the salt, black pepper, and nutmeg to the sauce and stir to combine.
6. Remove the skillet from the heat and stir in the grated Gruyere cheese until melted.
7. Transfer the mushroom mixture to a 9-inch baking dish.
8. In a small bowl, combine the grated Parmesan cheese, panko breadcrumbs, and chopped parsley. Sprinkle the mixture over the top of the mushroom mixture.
9. Bake for 25-30 minutes until the top is golden brown and the gratin is bubbly.
10. Let the gratin cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 328
Fat: 23g
Saturated Fat: 14g
Cholesterol: 77mg
Sodium: 547mg
Carbohydrates: 14g
Fiber: 1g
Sugar: 5g
Protein: 16g
Substitutions for ingredients:
- Wild pine mushrooms can be substituted with any other type of mushroom.
- Gruyere cheese can be substituted with Swiss cheese or Emmental cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese or Asiago cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or pancetta to the mushroom mixture for extra flavor.
- Use a mixture of different types of mushrooms for a more complex flavor.
- Add chopped garlic to the mushroom mixture for extra flavor.
Tips and tricks:
- Make sure to clean the mushrooms thoroughly before slicing them.
- Use a whisk to prevent lumps from forming in the sauce.
- 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 until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Garnish with additional chopped parsley or thyme.
Pairings:
Pair with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Sauteed spinach
- Garlic mashed potatoes
Troubleshooting advice:
- If the sauce is too thick, add more milk or cream to thin it out.
- If the gratin is not browning evenly, move it to a higher rack in the oven or broil it for a few minutes.
Food safety advice:
Make sure to cook the mushrooms thoroughly to prevent foodborne illness.
Food history:
Gratin is a French dish that typically consists of a creamy sauce and a topping of cheese and breadcrumbs. It originated in the French region of Dauphiné in the 17th century.
Flavor profiles:
This gratin has a rich and creamy sauce with earthy and nutty flavors from the mushrooms and Gruyere cheese.
Serving suggestions:
Serve the gratin as a side dish with roasted meats or as a main course with a green salad.
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Region: French