Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

PORCINI MUSHROOM GRATIN

Serves: 6
Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients

  • 200 g dried porcini mushrooms
    500 g fresh mushrooms (you can use a variety like button, cremini, or portobello)
    2 cloves garlic, minced
    1 small onion, finely chopped
    2 tablespoons olive oil
    200 ml heavy cream
    200 ml milk
    50g grated Parmesan cheese
    50g grated Gruyere cheese
    2 tablespoons butter
    Salt and pepper to taste
    Fresh thyme leaves for garnish (optional)
    500g (1 lb) potatoes, thinly sliced (optional, for a potato layer)

Preparation

  • Preheat your oven to 180°C (350°F).

    Start by rehydrating the dried porcini mushrooms. Place them in a bowl and cover with hot water. Let them soak for about 20 minutes or until they are soft. Drain and chop them coarsely.

    In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, sauté until they become translucent.

    Add the fresh mushrooms and rehydrated porcini mushrooms to the skillet. Cook them until they release their moisture and start to brown. This should take about 10 minutes. Season with salt and pepper to taste.

    In a separate saucepan, heat the heavy cream and milk over low heat. Once it's warm, add half of the grated Parmesan and half of the grated Gruyere cheese. Stir until the cheese is melted and the mixture is smooth. Season with a bit of salt and pepper.

    If you want to add a layer of potatoes, arrange the thinly sliced potatoes in a greased baking dish first. Then layer the mushroom mixture on top.

    Pour the cheese sauce over the mushrooms and potatoes (if using).

    Sprinkle the remaining Parmesan and Gruyere cheese on top of the gratin.

    Bake in the preheated oven for about 25-30 minutes or until the top is golden brown and the gratin is bubbling.

    Garnish with fresh thyme leaves if desired and serve your delicious gratin aux porcini hot.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Porcini mushroom gratin

Add Comment

* Required information
1000
Is it true or false that green is a number?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Spring food carousel

Summer   | Fall   | Winter