EatSmarter exclusive recipe

Mushroom Gratin on Sprout Saladwith Shredded Carrots

Mushroom Gratin on Sprout Salad - Mushroom Gratin on Sprout Salad - Sophisticated combination: Hot gratin on crisp greens - great as an appetizer!
Mushroom Gratin on Sprout Salad - Sophisticated combination: Hot gratin on crisp greens - great as an appetizer!

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Calories:210 kcal
Difficulty:easy
Preparation:40 min
Ready in:50 min
Low-sugar
Vegetarian
high-fiber
Under 250 Calories Diet
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1 serving contains (Percentage of daily recommendation)
Calories210 kcal(11%)
Protein11 g(22%)
Fat11 g(14%)
Carbohydrates15 g(6%)
Added Sugar1 g(1%)
Roughage5 g(17%)

Recipe development: EAT SMARTER

Ingredients

For servings

1Shallots
2Garlic clove
1 bunchScallions
1 poundmixed Mushrooms (depending on the season, such as rosé mushrooms, king oyster, shiitake mushrooms, chanterelles)
3 sprigsThyme
3 sprigssmooth Parsley
5 ouncesMountain cheese
3 tablespoonsOlive oil
Salt
Pepper
2Egg
5 ouncesWhole-grain breadcrumbs
7 ouncesmixed lettuce (such as oak leaf, butter lettuce, frisee lettuce)
2Carrots (each about 100 grams)
4 ouncesmixed Sprouts
1Lemons
1 teaspoonliquid Honey
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Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Brush, 1 Large knife, 2 Bowls, 1 Fine grater, 1 Tablespoon, 1 Non-stick pan, 1 Wooden spoon, 1 Bowl, 1 Fork, 1 Casserole dish, 1 Coarse grater, 1 Sieve, 1 Citrus juicer, 1 Whisk, 1 Salad spinner

Directions

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1 Peel shallot and garlic and finely chop. Trim scallions, rinse and cut into thin rings.
2 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.
3 Rinse thyme and parsley, shake dry, pluck off the leaves and chop the herbs separately. Set aside about 1/3 of each for garnish.
4 Finely grate the cheese.
5 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.
6 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.
7 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.
8 Meanwhile, trim the lettuce, rinse and spin dry. Cut up into bite-sized pieces.
9 Rinse carrots, trim, peel and finely grate. Place sprouts in a sieve, rinse and drain well.
10 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.
11 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.
12 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.
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