Mushroom Gratin on Sprout Salad
With mushrooms plus egg, protein and nerve-strengthening B vitamins are well provided for. Thanks to eggs and carrots, there is no shortage of provitamin A for good vision and beautiful skin. In addition to extra protein, the cheese also brings bone-strengthening calcium to the plate.
Just take what you like and what is on the market. The gratin also tastes good if you only use mushrooms or oyster mushrooms for it.
(Percentage of daily recommendation)
|Calorie||210 kcal||(10 %)|
|Protein||11 g||(11 %)|
|Fat||11 g||(9 %)|
|Carbohydrates||15 g||(10 %)|
|Sugar added||1 g||(4 %)|
|Roughage||5 g||(17 %)|
|Vitamin A||0.6 mg||(75 %)|
|Vitamin D||1.8 μg||(9 %)|
|Vitamin E||1.5 mg||(13 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.3 mg||(27 %)|
|Niacin||6.2 mg||(52 %)|
|Vitamin B₆||0.2 mg||(14 %)|
|Folate||54 μg||(18 %)|
|Pantothenic acid||2 mg||(33 %)|
|Biotin||16.7 μg||(37 %)|
|Vitamin B₁₂||0.8 μg||(27 %)|
|Vitamin C||17 mg||(18 %)|
|Potassium||458 mg||(11 %)|
|Calcium||271 mg||(27 %)|
|Magnesium||47 mg||(16 %)|
|Iron||3.3 mg||(22 %)|
|Iodine||22 μg||(11 %)|
|Zinc||2.3 mg||(29 %)|
|Saturated fatty acids||4.6 g|
|Uric acid||59 mg|
- 1 shallot
- 2 garlic
- 1 bunch scallions
- 1 pound mixed Mushrooms (depending on the season, such as rosé mushrooms, king oyster, shiitake mushrooms, chanterelles)
- 3 sprigs thyme
- 3 sprigs smooth parsley
- 5 ounces Mountain cheese
- 3 tablespoons olive oil
- 2 eggs
- 5 ounces whole grain breadcrumbs
- 7 ounces mixed Lettuce (such as oak leaf, butter lettuce, frisee lettuce)
- 2 carrots (each about 100 grams)
- 4 ounces mixed Sprout
- 1 lemon
- 1 teaspoon liquid honey
Peel shallot and garlic and finely chop. Trim scallions, rinse and cut into thin rings.
Clean mushrooms and cut in half, depending on the size, quarter or slice - the mushroom pieces should all be the same size so that they cook evenly.
Rinse thyme and parsley, shake dry, pluck off the leaves and chop the herbs separately. Set aside about 1/3 of each for garnish.
Finely grate the cheese.
Heat 1 tablespoon oil in a pan. Sauté onion and garlic until soft over medium heat. Add mushrooms and thyme and sauté over high heat until all liquid has evaporated.
Mix in parsley and season with salt and pepper. Beat the eggs in a bowl with the grated cheese and fold into the mushrooms. Remove the pan from the heat.
Coat a shallow baking dish (about 20 x 30 cm) (approximately 8 x 12 inches) with a little oil and sprinkle with breadcrumbs. Pour in mushroom-egg mixture and bake in a preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/350°F) for about 20 minutes.
Meanwhile, trim the lettuce, rinse and spin dry. Cut up into bite-sized pieces.
Rinse carrots, trim, peel and finely grate. Place sprouts in a sieve, rinse and drain well.
Cut lemon in half and squeeze. Place lemon juice in a small bowl and stir in honey. Blend in remaining oil with a small whisk and season with salt and pepper.
Arrange lettuces, carrots and sprouts on a large platter and drizzle with the dressing. Take mushroom gratin from the oven and let cool for about 5 minutes.
With a sharp knife, release the mushroom gratin from the edges of the dish, cut into cubes and arrange on the salad. Before serving, sprinkle with the remaining chopped herbs.