Best Mushroom Parmentier Recipes

HACHIS PARMENTIER / SAUCE AUX CHAMPIGNONS (SHEPARD'S PIE WITH MUSHROOM SAUCE)

Steps:

• For the pie: 1. Peel the potatoes, cutting each into six pieces of equal size. Put the potatoes in a saucepan and add water to cover. Bring to the boil and simmer about 20 minutes or until tender. 2. Melt 1 tbsp butter in a saucepan and add the onion and garlic. Cook, stirring, until onions wilt. 3. Add the beef and cook, chopping down with the side of a heavy metal spoon to break up the lumps. When the meat has lost its raw color, add salt and pepper to taste, the bay leaf, thyme, and tomato paste. Cover and cook about 20 minutes. Discard the bay leaf. 4. Preheat the broiler to high. 5. Meanwhile, drain the potatoes and put them through a food mill or potato ricer. Return the potatoes to the saucepan and add the remaining 2 tbsp butter, stirring until the butter melts. 6. Heat the milk and add it gradually to the potatoes, beating with a wooden spoon. Add salt to taste, the nutmeg, and half the parsley. 7. Add the remaining parsley to the beef mixture. 8. Spoon the beef into a flame-proof baking dish. A dish that measures about 8 by 11 1/2 by 2 inches is ideal for this. Spoon the potatoes over the meat and smoth the top with a spatula. Sprinkle with the cheese. 9. Place the dish under the broiler and broil about 5 minutes or less until the potatoes are nicely browned. Serve with mushroom sauce. For the sauce: 1. Slice the mushrooms thinly. There should be about 2 cups. Set aside. 2. Melt 1 tbsp on butter in a saucepan and add the onion and garlic. Cook until the onion wilts. 3. Add the mushrooms and salt and pepper to taste. Cook, stirring often, until the mushrooms give up their liquid. Cook until this liquid evaporates. 4. Add the wine. Cook until wine almost evaporates. Add tomatoes and stir. Cover and cook about 15 minutes. 5. Stir the remaining butter into the sauce and add the cream. Bring to the boil and serve hot.

MUSHROOM PARMENTIER

Steps:

• Heat the oven to 425°F/220°C.
• Clean and quarter the mushrooms. (Dice if using portabello).
• Heat 2 of the tablespoons of the butter with one tablespoon of the olive oil and sauté the mushrooms until golden. Remove from pan.
• Heat the other spoonful of olive oil (more if needed) and sauté the onion until soft. Add the garlic for one minute.
• Deglaze with the wine and reduce to about a tablespoon.
• Add the stock, thyme leaves and the mushrooms, season with salt and pepper, cook until the stock has reduced by half.
• Combine the flour with the last tablespoon of butter in a small dish and the stir it into the sauce. Cook until the liquid has thickened to a sauce, a matter of minutes. Stir in the parsley. Spoon the mixture into a gratin dish.
• Potato Topping: Steam the potatoes in a covered saucepan with about an inch of water in the bottom, until very tender. Keep and eye on them or you will start to brown the bottom. This way of steaming the potatoes gives them a nice texture and flavour.
• Mash the potatoes with the butter and milk until very smooth, adding more milk if needed.
• Season with salt and pepper. Stir in the Gruyere cheese.
• Spread over the mushroom mixture, smooth with the back of a spoon.
• Sprinkle over the Parmesan.
• Bake until golden on top, about 15 minutes.

MUSHROOM PARMENTIER

Steps:

• For the potatoes: Steam the potatoes in a covered saucepan with about 1 inch/2.5 cm water in the bottom, until very tender, about 30 minutes.
• For the mushrooms: Clean and quarter the mushrooms. Heat just 2 tablespoons of the butter with 1 tablespoon of the olive oil and saute the mushrooms until cooked and golden. Remove from the pan. Heat the other spoonful of olive oil (adding more if you need it) and saute the onion until soft. Add the garlic for 1 minute. Deglaze with the wine and reduce to no more than a spoonful. Add the stock, thyme and mushrooms, season with salt and pepper and cook until the stock has reduced by half. Knead together the flour with the last tablespoon of butter and stir it in. Cook until the liquid has thickened to a sauce, a matter of minutes. Stir in the parsley. Spoon the mixture into a gratin dish.
• For the cheese potato top: Heat the oven to 425 degrees F/220 degrees C. Mash the potatoes with the milk and butter until smooth, adding more milk if needed. Season with salt and pepper. Stir in the diced cheese. Distribute evenly over the mushroom mixture, and smooth with the back of the spoon (if you want to be very retro-housewife, make patterns with the tines of a fork or make waves with a spoon). Sprinkle over the Parmesan. Bake the gratin until bubbling hot and golden on top, about 15 minutes.

MUSHROOM PARMENTIER

Steps:

• For the potatoes: Steam the potatoes in a covered saucepan with about 1 inch/2.5 cm water in the bottom, until very tender, about 30 minutes.
• For the mushrooms: Clean and quarter the mushrooms. Heat just 2 tablespoons of the butter with 1 tablespoon of the olive oil and saute the mushrooms until cooked and golden. Remove from the pan. Heat the other spoonful of olive oil (adding more if you need it) and saute the onion until soft. Add the garlic for 1 minute. Deglaze with the wine and reduce to no more than a spoonful. Add the stock, thyme and mushrooms, season with salt and pepper and cook until the stock has reduced by half. Knead together the flour with the last tablespoon of butter and stir it in. Cook until the liquid has thickened to a sauce, a matter of minutes. Stir in the parsley. Spoon the mixture into a gratin dish.
• For the cheese potato top: Heat the oven to 425 degrees F/220 degrees C. Mash the potatoes with the milk and butter until smooth, adding more milk if needed. Season with salt and pepper. Stir in the diced cheese. Distribute evenly over the mushroom mixture, and smooth with the back of the spoon (if you want to be very retro-housewife, make patterns with the tines of a fork or make waves with a spoon). Sprinkle over the Parmesan. Bake the gratin until bubbling hot and golden on top, about 15 minutes.