Potato and Portobello Mushroom Gratin

Name: Potato and Portobello Mushroom Gratin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 14 grams package dried porcini mushrooms; 59 milliliters chopped fresh parsley; 1 Tbsp chopped fresh rosemary; 1 Tbsp chopped fresh thyme; 4 garlic cloves, minced; 1 teaspoon ground black pepper; 12 Tbsps olive oil; 680 grams portobello mushrooms; 2 teaspoons salt; 355 milliliters hot water; 2 kilograms Yukon Gold potatoes or white-skinned potatoes, peeled, cut into 1/8-inch-thick slices

Potato and Portobello Mushroom Gratin might be just the side dish you are searching for. This recipe makes 10 servings with 277 calories, 6g of protein, and 17g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. Not Head to the store and pick up porcini mushrooms, salt, ground pepper, and a few other things to make it today. It is a good option if you're following a gluten free, whole 30, and vegan diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine 1 1/2 cups hot water and porcini in small bowl.

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Water

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Bowl

Let stand until mushrooms soften, about 30 minutes.

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Mushrooms

Drain, reserving 2/3 cup soaking liquid. Chop porcini; set aside.

Remove and chop stems from portobellos; place in large bowl. Using small spoon, scrape away dark gills from portobellos and discard.

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Portobello Mushrooms

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Bowl

Cut portobello caps into 1/2-inch pieces; add to bowl.

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Bowl

Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat.

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Olive Oil

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Frying Pan

Add chopped portobello stems and caps and sauté 4 minutes. Stir in garlic and reserved porcini and sauté until mushrooms are tender, about 10 minutes. Season with salt and pepper.

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Salt And Pepper

Mushrooms

Garlic

Remove from heat.

Preheat oven to 375°F. Coat each of two 13x9x2-inch glass baking dishes with 1 tablespoon oil.

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Cooking Oil

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Oven

Combine remaining 7 tablespoons oil, potatoes, parsley, thyme, rosemary, salt and pepper in large bowl; toss to coat.

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Salt And Pepper

Potato

Rosemary

Parsley

Thyme

Cooking Oil

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Bowl

Layer 1/6 of potato mixture in each prepared dish (there will not be enough to overlap slices). Top potatoes in each with 1/4 of mushroom mixture. Repeat layering. Top with remaining potatoes.

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Mushrooms

Potato

Pour 1/3 cup reserved porcini soaking liquid over potatoes in each dish. Cover dishes with foil.

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Potato

Equipment you will use

Aluminum Foil