Mushroom Gratin with Broccoli
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Mushroom Gratin with Broccoli
Print RecipeIngredients: 2 medium-sized onions, 2 tsp butter/coconut oil and
1 tsp butter/coconut oil to grease the casserole dish, 350 g chopped
oyster mushrooms, 500 g broccoli, 5 medium-sized new potatoes,
salt, pepper, nutmeg, 100 g grated cheese, 1.5 dl heavy cream
Preparation: Cook the potatoes in salted water until they are almost
done. Peele and cut them into four. Cut the broccoli into florets,
wash them, then steam until bright green and still crisp. Chop the
yellow onions and dice the oyster mushrooms. Fry the onions until
translucent, then add the oyster mushrooms and fry them until
golden brown. Remove the mushrooms from the stove and season
with salt and pepper.
Grease a casserole dish, and place the potatoes next to each other in
rowes, and sprinkle in the broccoli florets, mushrooms and onions,
then season with salt, pepper and nutmeg. Finally mix the grated
cheese and the cream, and pour the blend on the vegetables. Cook in
the oven for 15-20 minutes at 180°C.
1 tsp butter/coconut oil to grease the casserole dish, 350 g chopped
oyster mushrooms, 500 g broccoli, 5 medium-sized new potatoes,
salt, pepper, nutmeg, 100 g grated cheese, 1.5 dl heavy cream
Preparation: Cook the potatoes in salted water until they are almost
done. Peele and cut them into four. Cut the broccoli into florets,
wash them, then steam until bright green and still crisp. Chop the
yellow onions and dice the oyster mushrooms. Fry the onions until
translucent, then add the oyster mushrooms and fry them until
golden brown. Remove the mushrooms from the stove and season
with salt and pepper.
Grease a casserole dish, and place the potatoes next to each other in
rowes, and sprinkle in the broccoli florets, mushrooms and onions,
then season with salt, pepper and nutmeg. Finally mix the grated
cheese and the cream, and pour the blend on the vegetables. Cook in
the oven for 15-20 minutes at 180°C.
