Mushroom Gratin with Broccoli
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Mushroom Gratin with Broccoli
Ingredients
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. Peel 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 rows, 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.
