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.
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
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 Gruyère cheese
How to Make It
Preheat oven to 350°.
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.
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.
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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This is great!I really don't get all the fuss in the reviews. Yes, it takes a while. Probably about 45-60 minutes prior to cooking for an hour in the oven, so prepare for 2 hours. But an hour of that is baking time, so if you have an hour to spend in the kitchen, you'll be fine. No different than a lasagna. I made it on a weekday easily with help (boyfriend peeled/sliced the potatoes and turnips). But just do it in order that the recipe says - while the mushrooms were cooking, I sliced the onions; while they were caramelizing, slice the potatoes and turnips.I will say the one thing that Cooking Light, and all other cooking recipes for that matter, annoy me with is that there is no way you can caramelize onions in 20 minutes. You can't, and no one should try. You can brown onions in 20 minutes, or make them kind of golden, but you dont make caramelized onions in 20 minutes . For this recipe, it's fine, as you can peel and slice the other vegetables during this time. But let them do their time - 45 to 60 minutes- it's worth it, and you can clean up/prep during that time easily so you might as well. Overall, not a hard recipe despite the reviews, and it's so delicious that it's worth it! So yummy!
On the weekends, I don't mind puttering around in the kitchen; be prepared as this dish takes at least 40 min between the prep and items to be cooked for the dish, plus 1 hour cook time. My husband always wants meat, so I added 4 oz cooked chicken breast to the 1/2 recipe I made at the same point when I added the mushroom layer. I doubled the qty of spinach. We loved this dish, and everything was perfectly cooked, I use an oven thermometer to ensure the oven is really at 350. I served with Browned Butter Asparagus (CL recipe) and Villa Maria Sauvignon Blanc.
This was a fabulous dish. The next time I think I am going to make a few changes. I am going to add more spinach, cook the potatoes and turnips a little before baking (they were undercooked via the recipe instructions). I didn't find it watery at all. Also, I didn't "wipe out the pan" but let the onions saute in the mushroom pan. I also combined different variety of mushrooms which I really liked the different flavors. But the key point is that I am definitely making it again. My boyfriend is a vegetarian and he gave it a 5+ stars.
Wonderful, rich flavor, but large hassle factor. I've made this 3 times now, and my personal best is 90 minutes of prep BEFORE putting this into the oven -- and that's using separate pans for mushrooms and onions. As a side dish, this will feed 6-8 adults. Perfect for entertaining vegetarians. They will appreciate having such a satisfying option to dine on. Too much work for week in, week out eating, but a great special treat.
Wonderfully umami! Rich and warm and delicious. For the appropriate flavor, don't cook the onions and the mushrooms at the same time -- the mushrooms need to reduce, and the onions need to caramelize, and those two things can't happen simultaneously. The caramelized onions turn out more true to form if you use a tablespoon of butter instead of cooking spray. I also used a bit more salt than called for, to bring out more depth in the flavor -- I added another 1/4 teaspoon to the cooked mushrooms. I will be making this dish over and over again, though only on weekends when I have a bit more time. Thanks, Cooking Light, for another keeper!