Mushroom and Greens Gratin

Name: Mushroom and Greens Gratin
Total time: 1 h 10 min
Yield: Serves four to six
Ingredients: 1 1/2 pounds greens, such as chard, stemmed and washed (2 bunches); or a 1-pound bag Southern greens mix, stemmed and washed; 2 tablespoons extra virgin olive oil; 1 or 2 shallots or 1 small onion, finely chopped; 1/2 pound mushrooms, sliced; Salt; freshly ground pepper; 1 teaspoon finely chopped fresh rosemary; 2 large garlic cloves, minced; 2 ounces Gruyère cheese, grated 1/2 cup; 1 ounce Parmesan, grated 1/4 cup; 3 eggs; 1/2 cup milk

By Martha Rose Shulman

Total Time: 1 hour 10 minutes
Rating: 5(106)
Comments: Read comments

Casseroles need not contain eggs or dairy products. And baked beans, exceptionally creamy after their long simmer in the oven, can be made into perfect vegan fare. Add vegetables of your choice and you’ll have a perfect one-dish meal. This savory gratin is a regular item in my winter repertory. Those one-pound bags of sturdy greens, sold in my market as “Southern greens mix,” are a winter godsend. All the time-consuming work has been done, and the rest can be accomplished while the blanching water comes to a boil.

Featured in: Vegetable Casseroles for Frigid Nights

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Ingredients

Yield:Serves four to six

1½pounds greens, such as chard, stemmed and washed (2 bunches); or a 1-pound bag Southern greens mix, stemmed and washed
2tablespoons extra virgin olive oil
1 or 2shallots or 1 small onion, finely chopped
½pound mushrooms, sliced
Salt
freshly ground pepper
1teaspoon finely chopped fresh rosemary
2large garlic cloves, minced
2ounces Gruyère cheese, grated ½ cup
1ounce Parmesan, grated ¼ cup
3eggs
½cup milk

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin.
Step 2
Bring a large pot of water to a boil, salt abundantly and add the greens. Cook for one to four minutes, depending on the type of green (sturdy greens take longer), until just tender. Transfer to a bowl of ice water, then drain and squeeze out water. Chop coarsely.
Step 3
Heat the olive oil over medium heat in a large nonstick skillet, and add the shallots or onion. Cook, stirring, until tender, three to five minutes. Add the mushrooms, and cook, stirring often, until tender, about eight minutes. Add salt and pepper to taste, and the rosemary and garlic. Cook for another minute. Add the greens, and stir together for another minute. Adjust seasonings.
Step 4
Whisk together the eggs and milk. Add salt and pepper, and stir in the cheeses and mushroom/greens mixture. Scrape into the baking dish. Bake 35 to 40 minutes until browned and sizzling. Serve hot, warm or room temperature.

Tip

Advance preparation: The mushrooms and greens can be prepared up to three days before assembling and baking the gratin.

Ratings

5 out of 5

106 user ratings

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Comments

Ellen Hershey7 years ago

Nice adaptable recipe concept to add to my repertoire. Honestly, being lazy, I didn't blanch the greens (kale). Rather, after tearing chunks off the stem and washing them, I chopped them thinly as I would chop cabbage for slaw. Then I sauteed the kale along with the mushrooms, onions, garlic, chopped fresh rosemary, and some chopped red bell pepper I happened to have in the frig. Covered a few minutes to let it all steam a bit before adding to the eggs, milk, cheese. Thanks, Ms. Shulman!

Pat7 years ago

Be sure to really drain the greens well and, actually, the liquids from the mushrooms and onions as well. I added some fresh nutmeg and lemon zest and put extra Gruyere on top. Very flavorful but I think I'll like it better draining out as much liquid as possible prior to baking.

Zack7 years ago

Excellent! Dried Rosemary or a decent Italian Seasoning blend will do here if you don't have fresh herbs on hand.

Nancy1 month ago

My husband and I both liked this a lot. I made as directed except for these changes: 1) subbed a leek for onion/shallot, 2) diced the chard stems and sautéed with the leek, 3) subbed parmesan for Gruyere because didn't have Gruyere, 4) didn't boil the chard leaves-just chopped them and cooked them down after the leeks were sautéed, 5) added about a cup of leftover rice to the final mixture. Would definitely make again.

Monica2 years ago

This recipe caught my eye because I searched for non-dairy recipes for my lactose intolerant eater. I see the introductory note about using baked beans in place of the dairy. Might someone chime in with a type of bean and a method for that? Bonus points for ideas to replace the hearty cheese notes with something dairy-free, too!

Tante Stcey1 year ago

i regularly use "Just Egg" for dairy free quiches and such. Follow Your Heart makes a type of dairy free cheese that is sort of like Gruyere, and I've used that too. Cannellini Beans are great to add a creaminess...just be sure to mash them once theyre cooked, or use canned, as I do! I'm all for substitutions to suit my dietary needs and taking short cuts while still maintaining the integrity and flavor of the dishes!

Yasmeen2 years ago

Delish! Like a quiche but healthier. I might throw some breadcrumbs on the top next time.

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