Mushrooms au Gratin

I’ve mentioned before that I watch a lot of Italian television. I also watch a lot of French television. The fact of the matter is, I watch a lot of international television, far preferring it to most of what America has to offer. I do so because I am a subscriber to MHz Choice. I am not affiliated with them in any way, I just absolutely love their programming. The other day I was watching “Les Petits Meurtres d’Agatha Christie (The 70’s)” when I noticed that commissaire Annie Greco (who loves food as much as I do) ordered mushroom au gratin. This is the first time I had ever heard of that dish. Sure, I’ve had potatoes au gratin, but mushrooms? Mushroom lover that I am, this sounded so good, and something that I absolutely had to try. I got to thinking about how I would make this dish, and came up with the following. It is so decadent! It’s good on its own — you only need a small amount because it is rich — it is also excellent as a topper for a baked potato, particularly if you are using a large potato as a meatless main dish. You might also consider spooning it over baked chicken. This is a must try. I’m not kidding you. 

Mushrooms au Gratin

2 T. butter

8 oz. crimini mushrooms, sliced

1 .5-oz. pkg. Melissa’s dried shiitake mushrooms

1 .5-oz. pkg. Melissa’s dried oyster mushrooms

2 scallions, chopped

1 garlic clove, minced

½ c. dry white wine

 ½ c. sour cream

¼ t. seasoned salt, more or less to taste

1/8 t. ground black pepper, more or less to taste

2 T. flour

2 T. chopped fresh parsley

½ c. grated Gruyere cheese

Preheat oven to 400° F. Spray an au gratin dish (or any other shallow baking dish) with PAM; set aside.

Hydrate dried mushrooms according to package directions. Drain, and roughly chop; set aside.

In a medium skillet, sauté fresh mushrooms with butter over medium-high heat. Add scallions and sauté another 1-2 minutes. Add chopped hydrated mushrooms and garlic, and cook for 1 minute more. Stir in wine and cook down until half has evaporated.

 In a small bowl, blend together sour cream, salt, pepper, and flour. Stir into mushroom mixture. Heat through, transfer to your prepared baking dish, sprinkle with chopped parsley and cheese, and bake for 10 to 15 minutes until the cheese has melted, and it is bubbly around the edge. 

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Baked Potato Topping

Although I am loath to admit it, sometimes making dinner can be a drag. How inconvenient it is to have at the end of the day. By this time I'm tired and would really rather put my feet up and read (or watch TV, or do absolutely nothing). So, once or twice a week (or more often if I can get by with it), I make a meal that is really simple. Last night it was slices of Honey Baked ham, broccoli, and baked potatoes. To add a bit more interest to this rather boring meal I made this easy recipe for baked potato topping. It makes a plain potato rather special. It also makes a nice spread on biscuits, vegetables, or on an English muffin prior to topping it with slices of avocado or a poached egg. Why not whip up a batch and put it in your fridge? It keeps for five days, but probably won't last that long. Tonight I'm going to slather it onto a sliced baguette, and broil it to serve with another simple meal, spaghetti bolognese.

Baked Potato Topping

½ stick butter, softened

½ cup sharp cheddar cheese, grated

¼ cup sour cream

2 scallions, chopped

Salt and freshly ground pepper, to taste

Mix all ingredients together with a hand mixer until creamy. Serve at room temperature with baked potatoes.

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This post is linked to:

Celebrate It Sunday

Silver Pennies Sunday
Merry Monday

Amaze Me Monday

Busy Mondays

What’s for Dinner?

Inspiration Monday

Creamed Chipped Beef with Leeks

This tasty, easy, inexpensive dish gets a bad rap, perhaps because it was served to lower ranking members of the military who gave it a rather unfortunate name, that, equally unfortunate, stuck. Who knows? But I hope to change all of that with this recipe, and encourage you to make this simple dish, adaptable for breakfast, brunch, lunch, or, when served atop a baked potato, dinner!

Creamed chipped beef is probably one of the most inexpensive dishes that you can serve, and it takes only about fifteen minutes to prepare. I added flavor to my version in the form of thinly sliced leeks. I used the incredibly convenient Cleaned and Sliced Leeks from Melissa's Produce, but if you can't find these in your area, just thinly slice your own. I had it for brunch this morning, served atop a toasted English muffin, with a dish of sliced fresh peaches, and a cup of coffee. What a delicious way to start the day!

Creamed Chipped Beef with Leeks

1/2 cup thinly sliced leeks
1 2-ounce package dried beef, sliced in thin strips
1-1/2 Tablespoons of butter, divided
1 Tablespoon flour
1 cup milk
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper to taste

Place 1/2 Tablespoon of butter into a 7” saute pan. Allow butter to melt over medium heat. When melted add the leeks and cook until soft. Remove leeks to a bowl and set aside while you “frizzle” the beef (which is what my mother always called it), namely cook it until is it limp and, well, frizzled. Remove the beef to the bowl with the leeks and set aside.

Place remaining 1 Tablespoon of butter into the pan and melt.  Stir in flour and cook, continuing to stir, for 1-2 minutes until butter and flour are fully incorporated. Slowly pour in milk and cook until thickened. Stir in Worcestershire sauce and then add the leeks and beef and heat through. Serve atop toast, English muffins, biscuits, or a split baked potato for a more substantial meal. Serves two.

This post is linked to:

Creative Ways

Create It Thursday

Saturday Sparks

Sunday Brunch

Cooking and Crafting Monday