Mushroom Leek And Zucchini Gratin Recipes

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ZUCCHINI MUSHROOM BAKE

Just a 10-minute prep dresses up my garden-fresh zucchini, adding mushrooms, onion, cheddar and a sprinkle of basil. -Jacquelyn Smith, Carmel, Maine

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 6



Zucchini Mushroom Bake image

Steps:

  • Preheat oven to 350°. Toss together first 5 ingredients; place in a shallow greased 2-qt. baking dish., Bake, covered, 30 minutes. Sprinkle with cheese; bake, uncovered, until vegetables are tender, about 10 minutes.

Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 249mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

3 cups sliced zucchini
2 cups sliced fresh mushrooms
1/3 cup sliced onion
1/2 teaspoon dried basil
1/4 teaspoon salt
1/2 cup shredded cheddar cheese

PORTOBELLO MUSHROOM GRATIN

I designed this portobello gratin as sort of a mix between my zucchini gratin and my bell pepper gratin with fennel and mushrooms. It's a robust blend of earthy flavors topped with the classic gratin cheese, Gruyere.

Provided by Chef AidF

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 1h

Yield 6

Number Of Ingredients 11



Portobello Mushroom Gratin image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Melt butter in a frying pan over medium heat. Add leeks and celery root and cook for 10 minutes. Add mushroom pieces, 1/2 of the tarragon, and 1/2 of the chives; continue cooking until mushrooms give off liquid, about 6 minutes more.
  • Meanwhile, combine bread crumbs and Gruyere cheese in a mixing bowl.
  • Add flour to the frying pan with the mushroom mixture. Add cream in a stream and stir until it becomes an even color, about 3 minutes. Add 1/2 of the bread crumb mixture and stir until cheese starts to melt, about 2 minutes. Turn off heat. Transfer mixture to a baking dish and top with remaining tarragon, chives, and bread crumb mixture. Add a small amount of water to moisten the mixture.
  • Bake in the preheated oven until the cheese is bubbly, about 10 minutes.
  • Use a spatula to scoop portions and serve immediately.

Nutrition Facts : Calories 431.3 calories, Carbohydrate 42.9 g, Cholesterol 80.9 mg, Fat 26.1 g, Fiber 6.4 g, Protein 16.3 g, SaturatedFat 15.5 g, Sodium 367.5 mg, Sugar 7.5 g

4 tablespoons butter
2 leeks, diced
1 celery root, chopped
3 large portobello mushroom caps, diced
1 tablespoon chopped fresh tarragon, divided
1 tablespoon chopped fresh chives, divided
1 cup panko bread crumbs
1 cup grated Gruyere cheese
1 ½ tablespoons all-purpose flour
¾ cup heavy cream
2 tablespoons water, or as needed

MUSHROOM AND LEEK GRATIN

Serve this hearty side dish with Pork Roast with Apples and Gremolata as part of your holiday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 9



Mushroom and Leek Gratin image

Steps:

  • Preheat oven to 375 degrees. In a large skillet, heat 2 tablespoons oil over medium-high. Working in batches if necessary, add mushrooms and cook, tossing occasionally, until softened, 10 to 15 minutes. Transfer to a paper-towel-lined plate.
  • Wipe out skillet, return to heat, and add 2 tablespoons oil. Add leeks and season with salt and pepper. Cook, stirring frequently, until softened, 8 minutes. Add wine, and cook until almost evaporated, 2 to 3 minutes. Stir in cream, lemon juice, and thyme leaves.
  • Transfer leek mixture to a 2-quart baking dish. Top with mushroom slices, overlapping slightly. Sprinkle with Parmesan and bake until edges are bubbling, 20 to 25 minutes. Serve warm.

Nutrition Facts : Calories 173 g, Fat 13 g, Fiber 2 g, Protein 5 g, SaturatedFat 6 g

4 tablespoons extra-virgin olive oil
2 pounds large portobello mushrooms (6 to 8), stemmed and sliced 1/2 inch thick
2 leeks (white and light-green parts only), cut into 1/4-inch-thick half-moons and rinsed
Coarse salt and ground pepper
1/4 cup dry white wine, such as Chardonnay
3/4 cup heavy cream
2 tablespoons fresh lemon juice
1 tablespoon fresh thyme leaves
1 ounce Parmesan, finely grated (1/4 cup)

MUSHROOM, LEEK, AND ZUCCHINI GRATIN

With a Parmesan and sourdough bread crumb topping, meaty mushrooms, and juicy Roma tomatoes, this zucchini gratin is a perfect side dish to any meal.

Provided by VRADENBURGS

Time 1h30m

Yield 8

Number Of Ingredients 14



Mushroom, Leek, and Zucchini Gratin image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 3-quart casserole dish.
  • Heat 2 tablespoons oil in a large, nonstick skillet over medium heat. Add leeks and onion to the hot skillet and saute for 10 minutes. Add mushrooms and continue to saute until leeks and onion are tender, 6 to 8 more minutes.
  • Meanwhile, cut zucchini, yellow squash, and Roma tomatoes into 1/4-inch slices.
  • Transfer mushroom mixture to the prepared casserole dish and spread evenly over the bottom. Layer zucchini, yellow squash, and tomatoes on top of the onion mixture.
  • Combine bread crumbs, Parmesan cheese, parsley, cashews, tarragon, salt, and pepper in a large mixing bowl. Sprinkle over the vegetables to cover.
  • Bake in the preheated oven until gratin is dark brown all over, about 1 hour.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 17.5 g, Cholesterol 4.4 mg, Fat 10.5 g, Fiber 3.4 g, Protein 6.2 g, SaturatedFat 2.3 g, Sodium 317.9 mg, Sugar 4.6 g

4 tablespoons extra-virgin olive oil, divided
2 cups chopped leeks
1 medium yellow onion, chopped
2 cups sliced white mushrooms
2 medium zucchini
2 medium yellow squash
1 pound Roma tomatoes
1 cup sourdough bread crumbs
½ cup grated Parmesan cheese
½ cup chopped fresh parsley
¼ cup finely chopped cashews
1 tablespoon chopped fresh tarragon
½ teaspoon salt
¼ teaspoon ground black pepper

LEEK AND MUSHROOM GRATIN

Make and share this Leek and Mushroom Gratin recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10



Leek and Mushroom Gratin image

Steps:

  • Preheat oven to 350. Lightly grease/spray a 2-qt casserole dish.
  • In a large skillet, melt butter. Add leeks and mushrooms, and salt, pepper and paprika cover and saute for 10-12 minutes; Remove from heat.
  • Add light cream, parmesan cheese and swiss cheese. Stir to combine well; pour into prepared casserole dish. Sprinkle breadcrumbs on top.
  • Bake at 350 for 20-25 minutes.

2 -3 tablespoons butter
6 large leeks, washed and trimmed and sliced into 1-inch slices
10 ounces button mushrooms, cut in half (large ones quartered)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
3/4 cup light cream (or 1 cup evaporated milk)
1/2 cup shredded parmesan cheese
1 cup shredded swiss cheese
1/2 cup breadcrumbs

MUSHROOM AND LEEK SAUTé

Provided by Mark Bittman

Categories     Mushroom     Appetizer     Side     Sauté     Quick & Easy     Leek     Tarragon     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5



Mushroom And Leek Sauté image

Steps:

  • Put oil in a large skillet over medium heat. Add mushrooms, sprinkle with 1/2 teaspoon salt, and cook, stirring occasionally, until they release their water and the pan begins to dry out again, 10-15 minutes. Add leeks and cook, stirring, until they soften a bit, 2-3 minutes. Add tarragon and stir until fragrant, about 30 seconds.

2 tablespoons olive oil
2 pounds mushrooms (such as button or cremini), sliced
Salt
2 leeks, sliced crosswise, rinsed well
1 tablespoon chopped fresh tarragon

LEEK AND MUSHROOM GRATIN

Categories     Cheese     Garlic     Mushroom     Side     Quick & Easy     Parmesan     Leek     Fall     Family Reunion     Potluck     Butter     Breadcrumbs     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 13



Leek and Mushroom Gratin image

Steps:

  • Melt 2 tablespoons butter in a small saucepan over low heat, then cool.
  • Toss melted butter with bread crumbs, cheeses, garlic, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl until combined.
  • Trim each leek to an 8-inch length (reserve tops for another use if desired). Halve leeks lengthwise, then cut crosswise into roughly 1-inch pieces. Wash leeks, then drain well.
  • Melt 1 tablespoon butter in a 1-to 1 1/2-quart heavy saucepan over medium heat. Add flour and cook roux, whisking, 1 minute. Add stock in a slow stream, whisking, then bring to a boil, whisking. Add nutmeg and zest and boil, whisking, 1 minute. Remove from heat.
  • Preheat oven to 400°F. Butter baking dish.
  • Melt 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat. Add leeks and 1/4 teaspoon each of salt and pepper, then cover leeks directly with a round of parchment paper and cook, stirring occasionally, until liquid is absorbed and leeks are tender and just beginning to brown, 10 to 15 minutes.
  • Meanwhile, heat remaining 2 tablespoons butter in a large heavy skillet over medium heat until foam subsides. Add mushrooms and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until liquid is absorbed and mushrooms are just beginning to brown, about 15 minutes. Remove from heat.
  • Remove parchment from leeks and stir in mushrooms. Transfer mixture to baking dish, spreading it evenly. Pour sauce over vegetables and top with crumb mixture. Bake until gratin is bubbling and topping is golden, about 15 minutes.

3/4 stick unsalted butter, divided
1 cup fine dry bread crumbs
1/4 pound Gruyère, finely grated on small teardrop-shaped holes of a box grater (2 cups)
1/2 cup finely grated Parmigiano-Reggiano
2 teaspoons finely chopped garlic
1 tablespoon finely chopped flat-leaf parsley
3 pounds leeks, root ends trimmed
2 tablespoons all-purpose flour
1 1/2 cups chicken stock or reduced-sodium chicken broth
1/8 teaspoon grated nutmeg
1/2 teaspoon grated lemon zest
1 pound cremini mushrooms, trimmed and thinly sliced
Equipment: a 1 1/2-quart oval gratin or other shallow baking dish

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