Asian Cream of Mushroom, Green Bean & Potato Gratin
Serves: 4 (Recipe contains meat)
2 tablespoons extra virgin olive oil
1 white onion, diced
1 pound (any combination) sliced fresh button, portabella, cremini or shiitake mushrooms
1 pound fresh green beans, cut into bite-sized pieces
1 cup teriyaki sauce
2 pounds yukon gold potatoes, sliced into thin rounds (canned white potatoes works and cuts half the time)
1 1/2 cup Manischewitz® Reduced-Sodium Chicken Broth
1 cup half and half non-dairy creamer
1-2 teaspoons Kosher salt
Pepper to taste
1 cup seasoned bread rumbs
4 tablespoons margarine, melted
1/2 cup toasted almonds, chopped finely
Pre-heat oven to 350 degrees F.
In a 12-inch skillet on med-high heat, sauté the oil and onions until they turn translucent. Add all the mushrooms to pan, mix well and sauté with pan covered for about 4-5 minutes. Add the green beans, mix well and sauté for another 2-3 minutes. Add the teriyaki sauce, lower flame slightly and bring to a simmer. Remove from heat, place in separate bowl and set aside.
In the same skillet, combine the potatoes, Manischewitz® Reduced Sodium Chicken Broth, and creamer. Add the salt and a pinch of pepper. Simmer, partially covered, over medium-low heat, stirring gently at times with a spatula until somewhat tender (about 8-12 minutes). Add more salt to taste if necessary. (NOTE: You may skip this step if using canned potatoes as they are already cooked.)
Using a slotted spoon, transfer half of the potatoes to the gratin dish, and spread out evenly. Next, layer on the vegetables, arranging them evenly over the potatoes. Top with the remaining potatoes. Pour any liquid from the pan on top.
In a small bowl, combine the bread crumbs, margarine, and almonds. Sprinkle over the top of the potatoes. Bake the gratin until it becomes bubbly, the top is brown, and the potatoes are completely soft; about 20-30 minutes. Remove from oven and let gratin rest for 15 minutes before serving.