A Very Updated Vegetable Chartreuse

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

I often use soaked ground pine nuts in place of Parm. To intensify the flavor, add either a bit of miso, or finely grated lemon rind and juice (what I'd try first here) or nutritional yeast.

Alternately you could try some smashed white beans cooked in a good broth or in olive oil and deglazed w white wine for extra flavor. I sometimes add onion jam or puréed browned shallots but that seems like it would be overkill here.

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

Hi,

To rest something means it's out of the oven (off the heat whatever) and allowed to just sit to let the moisture/juices redistribute. It's an osmosis thing.

Hope that helps.

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?)