Prep 45 mins
Cook 1 hr
This is a vegetarian entree from Cooking Light Magazine. 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. It's rich, warm and delicious comfort food! It is a bit time consuming so it's best to make on the weekend when you have a bit more time. I'm printing the recipe as is from my magazine, however to save time I used two separate pans at the same time so that I could get the carmelizing of the onions while reducing down the mushrooms.
- 1 tablespoon butter
- 1 lb sliced mushroom cap
- 1 teaspoon minced garlic
- 1 cup white wine
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 large thyme, sprig
- 3⁄4 teaspoon fresh ground black pepper, divided
- 2 tablespoons low-fat cream cheese
- cooking spray
- 4 cups vertically sliced onions (about 2 medium onions)
- 1 (8 ounce) yukon gold potatoes, peeled and cut into (1/4-inch-thick)
- 2 cups packed baby spinach leaves
- 1⁄2 teaspoon salt, divided
- 1 (6 ounce) turnips, peeled and cut into (1/8-inch-thick)
- 1 1⁄2 teaspoons chopped fresh tarragon
- 1⁄4 cup heavy whipping cream
- 1⁄2 cup shredded gruyere cheese
- 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.