"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 11-23-2010, 11:56 AM   #71
Head Chef
 
tinlizzie's Avatar
 
Join Date: Nov 2009
Location: SW Florida
Posts: 2,003
No, I hadn't heard. So, are you to blame for all this tripping-over-them-they're-everywhere Vampire stuff? Even so, it's better than the zombie craze. I think. :)
__________________

__________________
No matter how simple it seems, it's complicated.
tinlizzie is offline   Reply With Quote
Old 11-23-2010, 12:00 PM   #72
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,308
Quote:
Originally Posted by tinlizzie View Post
No, I hadn't heard. So, are you to blame for all this tripping-over-them-they're-everywhere Vampire stuff? Even so, it's better than the zombie craze. I think. :)
No, my vampire craze ended when Angel went off the air!

Twilight...pfft!
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 11-23-2010, 01:48 PM   #73
Head Chef
 
tinlizzie's Avatar
 
Join Date: Nov 2009
Location: SW Florida
Posts: 2,003
__________________
No matter how simple it seems, it's complicated.
tinlizzie is offline   Reply With Quote
Old 11-25-2010, 06:19 PM   #74
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,308
Mushrooms Gratin Ingredient Extension

If served as a side this could easily serve 10-15 people.


5 servings
7 1/2 cups sliced mushrooms
5 - 10 cloves minced garlic
Salt and pepper to taste
1 3/4 cup shredded cheese - swiss
10 Tablespoons Bread crumbs
5 Tablespoons Parmesan


This should fill a 1 1/2 quart casserole!

Prep directions in first post in thread.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 11-25-2010, 09:14 PM   #75
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,947
Thanks, Princess. I appreciate that. I am one of those cooks who "just knows" how much to use and it highly aggravates anyone who wants a recipe from me.
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 11-25-2010, 09:43 PM   #76
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,308
You are so welcome!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 11-26-2010, 02:42 AM   #77
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
One of my ex wives said I treated her like a Mushroom. I hope you dont mind LP I put my own twist on your fantastic melange and claimed it as my own.
The twist, I cooked it as per your instruction then layered it between crepes, It went a bit unstable after reheating, I named MY dish the Leaning Tower of Porcini.
__________________
Bolas De Fraile is offline   Reply With Quote
Old 12-08-2010, 11:39 AM   #78
Head Chef
 
Join Date: Sep 2006
Location: NW NJ
Posts: 1,884
Quote:
Originally Posted by LPBeier View Post
This is one of my experiments gone right. My love of mushroom swiss burgers was the original influence for this....except I prefer it without the burger!

I usually make this individually in onion soup bowls, large ramekins or single serving casserole dishes. It could also be done in a larger casserole or baking dish.

Mushrooms Gratin
(per person)
1 1/2 cups sliced mushrooms (white, crimini or a combination of both)
1 - 2 cloves minced garlic to taste
Salt and Pepper to taste
1/3 cup Grated Swiss Cheese
2 tbsp buttered bread crumbs
1 tbsp Parmesan Cheese

Place half the mushrooms on the bottom of a greased casserole. Sprinkle with some garlic, salt and pepper, then cover with half the grated swiss cheese. Repeat the layers and top with some buttered bread crumbs and Parmesan. Bake uncovered in a 350 degree oven for about 30 minutes or until the mushrooms are hot and tender and the cheese is melted. The juice from the mushrooms keeps the dish from drying out.
I made this for the first time for Thanksgiving and it came out great. I have since made it with some variations/additions. Bacon is a natural. Spinach was good as was bay scallops.

Thanks!
__________________
"To be broke is not a disgrace, it is only a catastrophe." -- Nero Wolfe/Rex Stout
bullseye is offline   Reply With Quote
Old 12-08-2010, 12:01 PM   #79
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,308
I was just thinking this morning that we hadn't seen any posts or raves on Mushrooms Gratin for a while and BEHOLD!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 12-08-2010, 03:06 PM   #80
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
i am making it for dinner tonight. for just me. didn't get much at thanksgiving. it was gone in a flash.
__________________

__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Reply

Tags
recipe

Mushrooms Gratin This is one of my experiments gone right. My love of mushroom swiss burgers was the original influence for this....except I prefer it without the burger! :wink: I usually make this individually in onion soup bowls, large ramekins or single serving casserole dishes. It could also be done in a larger casserole or baking dish. [B]Mushrooms Gratin[/B] (per person) 1 1/2 cups sliced mushrooms (white, crimini or a combination of both) 1 - 2 cloves minced garlic to taste Salt and Pepper to taste 1/3 cup Grated Swiss Cheese 2 tbsp buttered bread crumbs 1 tbsp Parmesan Cheese Place half the mushrooms on the bottom of a greased casserole. Sprinkle with some garlic, salt and pepper, then cover with half the grated swiss cheese. Repeat the layers and top with some buttered bread crumbs and Parmesan. Bake uncovered in a 350 degree oven for about 30 minutes or until the mushrooms are hot and tender and the cheese is melted. The juice from the mushrooms keeps the dish from drying out. 5 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:53 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.