Wild Mushroom, Potato, and Gorgonzola Gratin - Veg

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Wild Mushroom, Potato, and Gorgonzola Gratin - Veg

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2 pounds potatoes -- sliced

1 small red onion -- diced

4 cloves garlic -- minced

2 cups chopped wild mushrooms (oysters -- shiitake,

chanterelle)

6 Tbs butter

1 jigger sherry -- salt, pepper, and

nutmeg to taste

1 large apple -- cored and diced

1/3 cup diced figs

1/4 pound Gorgonzola cheese -- crumbled

1/4 pound Mozzarella cheese -- shredded

1 1/3 cup heavy cream

 

 

 

 

 

Preheat oven to 325 degrees. Sauté onions & garlic in 2 Tbs of butter; after 2

minutes add mushrooms, apple, salt, pepper, sherry, and nutmeg and continue

cooking until mushrooms have released their liquid (~5min). Stir in figs and set

aside. Begin heating the cream in a small saucepan.

 

Mix the cheeses in a bowl and grease a 9x13 baking pan. Spread half of the

sliced potatoes over the bottom of the pan, dot with 2 Tbs butter, and add all

the mushroom mixture and half of the cheese mixture. Layer the remaining

potatoes over the mushroom mixture, pat with the last 2 Tbs of butter, and the

remaining cheese, and pour the very hot cream over the whole thing.

 

Make sure the cream runs underneath the potatoes. Bake until the milk is

absorbed, the potatoes are tender, and the top lightly browned, about 11/2 hour

if the top is getting brown too quickly, cover with foil; if not brown enough,

raise the oven temperature to 375 degrees for the last 15-20 minutes.

 

Serves 4-6 as entree or side dish

 

http://www.fungaljungal.org/recipe/recsprn01.html

 

 

 

 

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Per Serving (excluding unknown items): 3410 Calories; 252g Fat (65.5% calories

from fat); 78g Protein; 221g Carbohydrate; 21g Dietary Fiber; 824mg Cholesterol;

2938mg Sodium. Exchanges: 11 Grain(Starch); 7 Lean Meat; 3 Vegetable; 1 1/2

Fruit; 1 Non-Fat Milk; 46 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0