Good flavor, but very watery...I should have left the lid off for the entire simmering step, as the mushrooms released a LOT of liquid. To save time I ended up adding the mixture to the dish with half the liquid left and baking it uncovered for the full hour, and the extra still had not evaporated. I agree that this is a lot of work to put together; I omitted the onions entirely as my husband doesn't eat them, and even with that 15 minutes cut out the dish still took 1 1/2 hours to assemble. I normally enjoy the cooking process, but it was a disappointment to be sitting down to a mediocre dinner at 9:00pm. IF I make this again I will reduce the amount of wine and have everything prepped in advance.
Potato, Turnip, and Spinach Baeckeoffe
Translated from the Germanic Alsatian dialect, baeckeoffe means "baker's oven," as it was traditionally a dish that was brought to the local baker to cook in his oven. Classic versions are loaded with meat, but our vegetarian riff is equally hearty and rich.
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- Calories: 310
- Fat: 14.5g
- Saturated fat: 8.9g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 0.6g
- Protein: 11.2g
- Carbohydrate: 29.8g
- Fiber: 4.3g
- Cholesterol: 48mg
- Iron: 1.9mg
- Sodium: 445mg
- Calcium: 221mg
- 1 tablespoon butter
- 1 pound sliced mushroom caps
- 1 teaspoon minced garlic
- 1 cup white wine
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 large thyme sprig
- 3/4 teaspoon freshly ground black pepper, divided
- 2 tablespoons 1/3-less-fat cream cheese
- Cooking spray
- 4 cups vertically sliced onion (about 2 medium onions)
- 1 (8-ounce) Yukon gold potato, peeled and cut into (1/4-inch-thick) slices
- 2 cups packed baby spinach leaves
- 1/2 teaspoon salt, divided
- 1 (6-ounce) turnip, peeled and cut into (1/8-inch-thick) slices
- 1 1/2 teaspoons chopped fresh tarragon
- 1/4 cup heavy whipping cream
- 1/2 cup (2 ounces) shredded GruyÃ¨re cheese
- 1. Preheat oven to 350°.
- 2. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms to pan, and sauté 2 minutes or until lightly browned. Stir in garlic; sauté 30 seconds. Add wine; cook 2 minutes. Add parsley, thyme, and 1/4 teaspoon pepper. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 6 minutes or until liquid almost evaporates. Remove from heat; discard thyme. Add cream cheese, stirring until cheese melts. Remove mushroom mixture from pan. Wipe pan clean with paper towels.
- 3. Heat pan over medium-high heat. Coat pan with cooking spray. Add onion; saute for 5 minutes, stirring frequently. Reduce heat to medium; continue cooking for 15 minutes or until deep golden brown, stirring frequently. Set aside.
- 4. Coat a 6-cup baking dish with cooking spray. Arrange potato slices in dish, and top with spinach. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over spinach. Spoon the mushroom mixture over black pepper, and arrange turnip slices over mushroom mixture. Top with caramelized onions; sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and tarragon. Pour whipping cream over tarragon, and sprinkle evenly with Gruyère cheese. Cover and bake at 350° for 40 minutes. Uncover and bake an additional 20 minutes or until vegetables are tender and cheese begins to brown.
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