Portobello Mushroom Gratin Recipe

Preheat the oven to 400 degrees F (200 degrees C).

Melt butter in a frying pan over medium heat. Add leeks and celery root and cook for 10 minutes. Add mushroom pieces 1/2 of the tarragon and 1/2 of the chives; continue cooking until mushrooms give off liquid about 6 minutes more.

Meanwhile combine bread crumbs and Gruyere cheese in a mixing bowl.

Add flour to the frying pan with the mushroom mixture. Add cream in a stream and stir until it becomes an even color about 3 minutes. Add 1/2 of the bread crumb mixture and stir until cheese starts to melt about 2 minutes. Turn off heat. Transfer mixture to a baking dish and top with remaining tarragon chives and bread crumb mixture. Add a small amount of water to moisten the mixture.

Bake in the preheated oven until the cheese is bubbly about 10 minutes.

Use a spatula to scoop portions and serve immediately.