A Very Updated Vegetable Chartreuse Recipe (2024)

That is exactly how I would approach it. Given that refrigerating it overnight will leave it deeply chilled, I would expect that the cooking time would have to increase significantly. Go with a 300 degree oven to avoid browning the pale green cabbage leaves and bake for 50-60 minutes. Start checking temp at 50 minutes looking for an internal temp of 125-135; rest for at least 10 minutes to rehydrate. Serve with fresh tomato/basil concasse and extra Parmesan. (And 2 oz. Pernod in the mushrooms.)

Fantastic! I did make some changes:
A) Cut the butter back to a total of 4T and the olive oil to 4t. It was creamy and delicious and the brown butter flavor was still prominent and luscious.
B) Bumped up the flavor in the saute: used fennel fronds and fresh dill in addition to the parsley leaves, and used more like 1/2 cup total fresh herbs; diced the thin fennel stalks and used along with the diced celery; added pepper. Finally, used a combo of spinach, baby kale, and baby chard for the greens.

this is a very unique interesting sling dish. to make it a bit more substantial but still meatless, I think some french lentils could be added with the mushrooms.

I'm interested in making this. Does anyone have experience in constructing it on day one then baking it just before dinner on day two? If so, how did it turn out?

Use about a pound and a half

It would be fine and great without the cheese. Just eliminate it. And all the butter can be oil.

This was worth the effort and that's all it is - no part of this recipe is difficult, just a little time consuming. That noted I do have 2 suggestions: 1) recognize (as I did not) that this is a relatively tiny dish, not one for a large group. I made it for our dinner and my boyfriend had no trouble eating 3/4 of it. 2) choose a large head of cabbage. While the outer leaves peel off nicely and remain intact, the inner leaves are more tightly layered and many of mine tore.

Just served this dish yesterday and want to pass on some notes. First, yes 2 lbs of mushrooms and 2 lbs of greens plus a bunch of celery really will fit into a 7" springform pan, although rather than the prescribed 9-10 cups of mushrooms, we would suggest only 8 cups. We cut the Chartreuse into 8 slices, but I think those were generous portions and could have been smaller. I was concerned that it wouldn't hold together with no real binding agent, but that was not an issue at all.

This dish is definitely worth the effort. I recommend using a food processor to finely chop the mushrooms before cooking. But the julienne cut on the celery is not a step you can abbreviate without sacrificing some of the delicacy of the dish. I wish I could give this recipe more than 5 stars. This is hands down the best thing I have ever eaten!! And so nutritious!

Nutritional yeast is a good cheese substitute. It has a nutty, cheesy flavor.

Mine didn't come out quite as pretty as the picture but it was still very attractive. The flavors on this were divine - don't skimp on the sherry and parmesan. Even though I chopped and diced everything the night before, the day-of process was a little over four hours end to end, so save this one for a weekend. (And am I the only one who missed where the finely diced celery was supposed to go in?)

My daughter made this for Thanksgiving & it was the best thing I ever ate in my 75 years on this earth! It was a slice of heaven.

I only had a 10” springform and I don’t recommend it as the layers weren’t thick enough. IF I make this again (because it’s an insane amount of chopping) I will substitute something else for the slaw layer which was uninteresting. Dice all the celery and add to mushrooms. Recommend doing all the chopping the day before. But it’s visually impressive.

Mine didn't come out quite as pretty as the picture but it was still very attractive. The flavors on this were divine - don't skimp on the sherry and parmesan. Even though I chopped and diced everything the night before, the day-of process was a little over four hours end to end, so save this one for a weekend. (And am I the only one who missed where the finely diced celery was supposed to go in?)

Did this vegan by using olive oil instead of butter and simply omitting the cream and parmesan cheese, and it still tasted really good. Might try to add some nutritional yeast next time. Kept leftovers in fridge, sliced and fried in butter and served with parmesan on top next day for a non-vegan meal. That was really good.

This dish is definitely worth the effort. I recommend using a food processor to finely chop the mushrooms before cooking. But the julienne cut on the celery is not a step you can abbreviate without sacrificing some of the delicacy of the dish. I wish I could give this recipe more than 5 stars. This is hands down the best thing I have ever eaten!! And so nutritious!

Does anyone actually have experience assembling a day ahead snd cooking just before serving?

Omitted the parmesan cheese and used a butter substitute as well.It was delicious but of course requires many hours of chopping. I made two of them because I understand it freezes well.Will bring back to room temperature and warm up at a low temperature to prevent the cabbage leaves from disintegrating. Could be served with a handmade mayonnaise as a sauce.

This was worth the effort and that's all it is - no part of this recipe is difficult, just a little time consuming. That noted I do have 2 suggestions: 1) recognize (as I did not) that this is a relatively tiny dish, not one for a large group. I made it for our dinner and my boyfriend had no trouble eating 3/4 of it. 2) choose a large head of cabbage. While the outer leaves peel off nicely and remain intact, the inner leaves are more tightly layered and many of mine tore.

I made this as the vegetarian main dish for a dinner party. It is worth the time and effort, and will probably be a staple at my Thanksgiving table, plus any time I need a stunning vegetarian main.

Just served this dish yesterday and want to pass on some notes. First, yes 2 lbs of mushrooms and 2 lbs of greens plus a bunch of celery really will fit into a 7" springform pan, although rather than the prescribed 9-10 cups of mushrooms, we would suggest only 8 cups. We cut the Chartreuse into 8 slices, but I think those were generous portions and could have been smaller. I was concerned that it wouldn't hold together with no real binding agent, but that was not an issue at all.

Awesome recipe. I would add a bit of heat as well

How many pounds of mushrooms will yield 9-10 cups finely diced?

Fantastic! I did make some changes:
A) Cut the butter back to a total of 4T and the olive oil to 4t. It was creamy and delicious and the brown butter flavor was still prominent and luscious.
B) Bumped up the flavor in the saute: used fennel fronds and fresh dill in addition to the parsley leaves, and used more like 1/2 cup total fresh herbs; diced the thin fennel stalks and used along with the diced celery; added pepper. Finally, used a combo of spinach, baby kale, and baby chard for the greens.

Randy, forgive my ignorance. When you advise to "rest for at least ten minutes" please educate me. What does that mean, and how does that rehydrate?

It would be interesting to see this recipe nudged a little further for vegans.