Mushroom Parmentier

TOTAL TIME: 1 hr 20 min
Prep: 20 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 6 servings
LEVEL: Easy

ingredients

POTATOES:
  • 6 medium floury potatoes, such as Yukon gold
      MUSHROOMS:
      • 2 pounds/ 1 kg mushrooms
      • 3 tablespoons butter
      • 2 tablespoons olive oil, more as needed
      • 1 large red onion, chopped
      • 3 cloves garlic
      • 1/2 cup/125 ml red wine
      • 1/2 cup/125 ml vegetable stock or water
      • Handful fresh thyme leaves, chopped
      • Kosher salt and freshly ground black pepper
      • 1 tablespoon flour
      • 1 handful fresh parsley, chopped
        CHEESE POTATO TOP:
        • 1/4 cup/60 ml milk
        • 2 to 4 tablespoons butter
        • Kosher salt and freshly ground pepper
        • 4 ounces/110 g Comte or Gruyere cheese, cut into very fine dice
        • 2 tablespoons grated Parmesan
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        Directions

        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.

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        5

        Newest Ratings and Reviews

        Read all 6 reviews

        • on August 19, 2014

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          Super delicious. I am a vegetarian and this satisfies my desire for a 'steak & potatoes' meal !

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        • on August 16, 2014

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          This is truly an excellent dish! It's also rather easy to prepare. 6 "medium" potatoes was a bit vague and I guess mine were "small" because I ran out of the potato mash. I added a leek because I had one that needed to be used. I also added a tablespoon of tomato paste to the onions (to improve umami for a meatless supper) as well as a bit of Worcestershire sauce. I then added herbes de Provence in addition to the Thyme (because I love that stuff). I also used Beef stock instead of vegetable stock (the boxed veggie stock has no flavor and I didn't have time to make my own). All of these were good decisions, as the dish was fantastic and I didn't feel as if I was eating "light". The addition of cubed cheese was very nice. Biting into little cheese pockets was simply divine. The only critique I have is that 2 lbs. of mushrooms is a lot and wouldn't fit into my skillet. I had to use a larger pot which added to the cooking time to sufficiently reduce the liquid to create a cohesive sauce.

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        • on February 24, 2014

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          This was delicious and pretty. Our guests raved about it too.

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