Best Creamy Eggs Mushrooms Au Gratin Recipes

FANTASTIC MUSHROOMS AU GRATIN

Steps:

• Preheat oven to 400 degrees F.
• Grease a shallow baking dish.
• In a medium skillet saute the sliced mushrooms with butter over medium-high heat (if using garlic add in with the mushrooms).
• In a small bowl, blend together sour cream, salt, pepper and flour.
• Add to the mushrooms in the pan.
• Heat until JUST beginning to boil.
• Transfer to a baking dish.
• Sprinkle with chopped parsley and cheese.
• Bake for about 10-15 minutes.

MUSHROOMS AU GRATIN

Steps:

• In a large skillet, saute mushrooms in butter until tender. Add wine or broth. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes. , Combine the flour, sour cream, pepper and nutmeg until smooth; stir into mushrooms. Cook and stir for 1-2 minutes or until bubbly. Transfer to a shallow serving dish. Sprinkle with cheese and parsley.

MUSHROOM AND ONION GRATINS

Steps:

• In a skillet cook the mushrooms in 2 1/2 tablespoons of the butter over moderately low heat, stirring, until they are softened and most of the liquid they give off has evaporated. Stir in the flour and cook the mixture, stirring, for 3 minutes.
• In each of six 1 1/2-cup gratin dishes layer the onions, the remaining butter, cut into bits, the mushroom mixture, and salt and pepper to taste, beginning and ending with a layer of onions, and pour 1 tablespoon of the cream over the top of each gratin. In a small bowl combine well the Gruyère and the bread crumbs and sprinkle the mixture over the cream. (Alternatively, the gratin, layered in the same manner, may be prepared in one 2-quart gratin dish.) Bake the gratins in the middle of a preheated 325°F. oven for 50 minutes to 1 hour, or until the onions are tender and the tops are golden. The gratins may be prepared 3 hours in advance, kept covered and chilled, and reheated in a preheated 400°F. oven for 5 minutes, or until they are heated through.

CREAMY MUSHROOMS AND EGGS

Steps:

• If you have large mushrooms, slice them a scant 1/4 inch thick, then cut the slices crosswise in half.
• If you have smaller mushrooms, leave them whole or slice them in half.
• What you are looking for is bite-size pieces.
• Put a medium skillet over med-high heat and add the butter and oil.
• When the bubbles from the butter have subsided, toss in the shallot and cook, stirring, until glistening and starting to soften, about 2 minutes.
• Add the mushrooms, season with salt and pepper, and cook, stirring often, until the mushrooms have given up their liquid.
• Continue cooking and stirring for another 2 minutes or so, until the mushrooms are tender, then pour in the cream.
• Bring the cream to a boil and cook for 3 minutes or so, until it thickens just a little, then pull the pan from the heat and stir in the rosemary and mint.
• Arrange the brioche on salad plates and top with the mushrooms and then the eggs.