Wild Mushroom and Root Vegetable Gratin

Wild Mushroom and 

Root Vegetable Gratin

Ryan Burger, the cheese maker at Blackberry Farm, developed this recipe to highlight Brebis, a creamy sheep’s milk cheese he makes on the farm. In its place, you can use goat’s milk cheese or fromage blanc. He loves to forage for mushrooms and combines whatever he can find for this dish, such as the varieties suggested below. Unlike a traditional gratin, this one uses no cream; the cheese provides plenty of richness.

As of January 24, this blog will be available only to registered users.  In the comment section at the end of the recipe, click on comment and send your email address only.  I will register you and then delete your information making it totally safe and not seen by anyone.  Donna

Ingredients:

• Kosher salt, to taste
• 1 1/2 lb. (750 g) Yukon Gold potatoes, peeled and sliced 1/4
    inch (6 mm) thick
• 3 lb. (1.5 kg) rutabagas, peeled and sliced 1/4 inch (6 mm) thick
• 1/4 cup (60 ml) extra-virgin olive oil
• 2 Tbs. finely chopped fresh rosemary
• 2 Tbs. grapeseed oil
• 13 1/2 oz. (425 g) wild mushrooms, such as chanterelles, black
    trumpets and maitakes, cleaned and roughly chopped
• 1 lb. (500 g) Blackberry Farm Brebis cheese, goat cheese or
    fromage blanc, crumbled
• Maldon sea salt, to taste

Directions:

Preheat an oven to 400ºF (200ºC). Grease a large gratin dish.

In a pot of boiling salted water, cook the potatoes until just tender, about 6 minutes. Using a slotted spoon, transfer to a colander, then place in a large bowl. Cook the rutabagas until just tender, 10 to 12 minutes. Drain and add to the bowl. Toss with the olive oil, rosemary and kosher salt.

In a large sauté pan over high heat, warm 1 Tbs. of the grapeseed oil. Add half of the mushrooms, season with kosher salt and cook, stirring, until browned, 4 to 5 minutes. Transfer to a bowl. Repeat with the remaining 1 Tbs. grapeseed oil and mushrooms.

Arrange half of the potatoes and rutabagas in the prepared gratin dish. Top with halfeach of the mushrooms and cheese. Season lightly with sea salt. Top with the remaining vegetables and sprinkle the remaining mushrooms down the center. Sprinkle the remaining cheese around the mushrooms and season lightly with sea salt. Bake until browned on top, about 30 minutes. Let stand for 10 minutes before serving.