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Potato and Mushroom Gratin -V B+ Recipe

Looking for an easy Potato and Mushroom Gratin -V B+ recipe? Learn how to make Potato and Mushroom Gratin -V B+ using healthy ingredients.


Submitted by amydrummond

Makes 4 servings



http://veganepicurean.blogspot.com/search?updated-max=2009-12-06T00:11:00-05:00&max-results=40

Recipe Ingredients for Potato and Mushroom Gratin -V B+

2 cups dried mushrooms, mixed
4 cups water, to rehydrate mushrooms
4 red potatoes, thinly sliced on a mandolin
1/2 cup almond milk, unsweetened
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 pinch kosher salt, to taste
1 pinch freshly ground black pepper, to taste

Recipe Directions for Potato and Mushroom Gratin -V B+

  1. Place the mushrooms and water in a microwave safe bowl and heat until the water is just below boiling (3 minutes in my microwave). Allow the mushrooms to sit in the water for at least 30 minutes so they can soften.

  2. Set the mandolin one level up from the thinnest setting. Place the sliced potatoes in the bowl of cold water and hold at room temperature while the mushrooms are soaking.

  3. Preheat the oven to 350 degrees (convection setting).

  4. After the mushrooms have softened strain the soaking liquid through a fine wire mesh strainer lined with cheesecloth or a paper towel (to remove any sandy grit), reserve the mushrooms for later. Pour the mushroom liquid into a saucepan and cook until the liquid has reduced by half. When this happens add the almond milk and cornstarch slurry and simmer until it thickens. Taste for salt and pepper and adjust to your taste. Turn off the heat and allow to cool so that you can handle the sauce.

  5. Line a half sheet pan with aluminum foil (for easier cleanup later). Place four individual spring form pans (approximately 4 inches across) on the sheet pan. Start with a layer of four potatoes slices (they should cover the entire bottom of the pan with a little overlap. Continue layering of the potatoes in each pan. Finish with of the mushroom sauce. Fill all four spring form pans with potatoes and mushroom sauce.

  6. Cover the top of the four pans with parchment and then top the pan with another half sheet pan that is weighted down. Bake until the potatoes are tender (about 40 minutes), and then remove from the oven. Allow the potato gratin to cool enough that you can unlatch the pan and remove the dish. A thin spatula should slide easily under the bottom potato stack.

  7. Serve with some of the reserved mushrooms on top. You can warm the mushrooms in a microwave if you choose. I kept mine in a pot of the back of the stove where the oven vents heat so that would keep them warm but not dry them out.

Categories

Potatoes, Vegetables, First Course, Bake, Vegetarian

Nutrition Facts
Serving Size 519.1g
Amount Per Serving
Calories
241
Calories from Fat
68
% Daily Value*
Total Fat
7.6g
12%
Saturated Fat
6.4g
32%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
65mg
3%
Potassium
1162mg
33%
Total Carbohydrates
40.4g
13%
Dietary Fiber
4.7g
19%
Sugars
3.7g
Protein
5.8g
Vitamin A 0% Vitamin C 33%
Calcium 3% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • No cholesterol
  • Low in sodium
  • High in potassium
  • High in vitamin C
  •   Bad points
  • High in saturated fat
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