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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Wild Mushroom and Root Vegetable Gratin

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Wild Mushroom and Root Vegetable Gratin Empty Wild Mushroom and Root Vegetable Gratin

    Post by Lobo Thu 22 Dec 2016, 6:00 pm

    Wild Mushroom and Root Vegetable Gratin Img24l
    Wild Mushroom and Root Vegetable Gratin


    Prep Time: 20 minutes
    Cook Time: 55 minutes
    Servings: 8
    Ryan Burger, the cheese maker at Blackberry Farm, developed this recipe to highlight Brebis, a creamy sheep’s milk cheese he makes on the farm. In its place, you can use goat’s milk cheese or fromage blanc. He loves to forage for mushrooms and combines whatever he can find for this dish, such as the varieties suggested below. Unlike a traditional gratin, this one uses no cream; the cheese provides plenty of richness.


    Ingredients:


    • Kosher salt, to taste
    • 1 1/2 lb. (750 g) Yukon Gold potatoes, peeled and sliced 1/4
        inch (6 mm) thick
    • 3 lb. (1.5 kg) rutabagas, peeled and sliced 1/4 inch (6 mm) thick
    • 1/4 cup (60 ml) extra-virgin olive oil
    • 2 Tbs. finely chopped fresh rosemary
    • 2 Tbs. grapeseed oil
    • 13 1/2 oz. (425 g) wild mushrooms, such as chanterelles, black
        trumpets and maitakes, cleaned and roughly chopped
    • 1 lb. (500 g) Blackberry Farm Brebis cheese, goat cheese or
        fromage blanc, crumbled
    • Maldon sea salt, to taste

    Directions:

    Preheat an oven to 400ºF (200ºC). Grease a large gratin dish.

    In a pot of boiling salted water, cook the potatoes until just tender, about 6 minutes. Using a slotted spoon, transfer to a colander, then place in a large bowl. Cook the rutabagas until just tender, 10 to 12 minutes. Drain and add to the bowl. Toss with the olive oil, rosemary and kosher salt.

    In a large sauté pan over high heat, warm 1 Tbs. of the grapeseed oil. Add half of the mushrooms, season with kosher salt and cook, stirring, until browned, 4 to 5 minutes. Transfer to a bowl. Repeat with the remaining 1 Tbs. grapeseed oil and mushrooms.

    Arrange half of the potatoes and rutabagas in the prepared gratin dish. Top with half each of the mushrooms and cheese. Season lightly with sea salt. Top with the remaining vegetables and sprinkle the remaining mushrooms down the center. Sprinkle the remaining cheese around the mushrooms and season lightly with sea salt. Bake until browned on top, about 30 minutes. Let stand for 10 minutes before serving. Serves 8.

    Recipe by Ryan Burger, Cheese Maker and Livestock Manager, Blackberry Farm

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