Mushroom Gratin
Healthy, because
Even smarter
Nutritional values
Like other wild mushrooms, butter mushrooms are vegetable sources of vitamin D and therefore important for strong bones. The wild mushroom is also a good source of iron, because with 1.3 mg per 100 g it is a good vegetable source and thus supports blood formation. Vitamin C from lemon supports the absorption of the trace element.
When preparing butter fungus it is important to remove the skin of the hat as it can cause diarrhoea and other gastrointestinal problems. The mushroom, which is also marked as buttery, can of course be replaced by other wild mushrooms such as porcini or chestnuts or you can simply use cultivated mushrooms.
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 10.3 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 377 mg | (9 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 28 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 50 grams Bacon
- 1 onion
- 18 ozs Mushrooms
- clarified butter (for cooking)
- 3 sprigs thyme
- 2 Tbsps dry white wine
- salt
- freshly ground peppers
- 150 milliliters Crème fraiche
- 1 egg yolk
- 50 grams spicy Cheese (such as alpine cheese, Gruyere)
- 2 Tbsps breadcrumbs
- 2 Tbsps Walnut
- Fat (for the baking dish)
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Grease a baking dish with butter or oil.
Cube the bacon and onion. Rinse the mushrooms and cut into bite-size pieces. Heat butter in a pan, add the bacon and onions and saute. Add the thyme and white wine. Saute for about 3 minutes, seasoning with salt and pepper. Mix in the mushrooms and place in the baking dish.
Grate the cheese and chop the nuts.
Mix the creme fraiche, egg yolk, cheese, breadcrumbs and nuts. Season with salt and pepper. Pour the egg mixture over the mushroom mixture. Bake for 15-20 minutes, until golden brown. Remove from the oven and serve.
