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Full Online Book HomeLearning KitchenCasseroles - Vegetable - Wild Mushroom-and-sweet Potato Gratin
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Casseroles - Vegetable -  Wild Mushroom-and-sweet Potato Gratin Post by :kgmarketgold Category :Learning Kitchen Author :Unknown Date :January 2012 Read :639

Click below to download : Casseroles - Vegetable - Wild Mushroom-and-sweet Potato Gratin (Format : PDF)

Casseroles - Vegetable - Wild Mushroom-and-sweet Potato Gratin

2 teaspoons olive oil
4 cups (1/4-inch thick) sliced cremini mushrooms (about 8 ounces)
3 1/2 cups (1/4-inch-thick) sliced chanterelle mushrooms (about 8 ounces)
1/3 cup finely chopped shallots
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 1/2 tablespoons finely chopped fresh parsley, divided
1 1/2 tablespoons chopped fresh chives, divided
4 cups peeled sweet potatoes, cut into 1/4-inch-thick slices (about 1 1/2 pounds)
cooking spray
1 cup (4 ounces) shredded fontina cheese
1/2 cup fat-free, less-sodium chicken broth


Preheat oven to 425 degrees,

Heat oil in a large skillet over medium-high heat. Add mushrooms, shallots, 1/4 teaspoon salt and 1/4 teaspoon pepper; saute 5 minutes or until moisture evaporates, stirring frequently. Remove from heat; stir in 1 tablespoon parsley and 1 tablespoon chives.

Arrange half of potato slices in a single layer in an 11 x 7-inch baking dish coated with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Spoon half of the mushroom mixture over potato slices; sprinkle with half the cheese. Repeat layers, ending with cheese; add broth to dish. Cover and bake at 425 for 30 minutes. Uncover and bake 20 minutes more or until potatoes are tender. Sprinkle with remaining parsley and chives.

193 cal, 6.1g fat, 8g pro, 26.8g carb, 4.7g fiber, 17mg chol, 1.6mg iron, 282mg sod, 110mg calc.

Source: Cooking Light-4/02

Serving Ideas : Serve with roasted pork loin or ham.
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