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🍽️ Mushroom Gratin on Sprout Salad

210 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 2 garlic cloves
• 1 bunch spring onions
• 500 g mixed mushrooms (e.g. depending on the season rose champignons, herb oyster mushrooms, shiitake mushrooms, chanter
• 3 sprigs thyme
• 3 stalks flat-leaf parsley
• 150 g Alpine cheese
• 3 tbsp olive oil
• salt
• pepper
• 2 eggs
• 150 g whole wheat breadcrumbs
• 200 g mixed leaf salad (e.g. oak leaf, lamb's lettuce, frisée)
• 200 g carrots (2 carrots)
• 100 g mixed sprouts
• 1 lemon
• 1 tsp liquid honey

Instructions

1. 1. Peel the shallot and the garlic. Chop both ingredients very finely.
2. 2. Wash the spring onions. Cut them into thin rings.
3. 3. Clean the mushrooms. Cut them into halves, quarters, or slices depending on their size. Ensure all pieces are roughly the same size so they cook evenly.
4. 4. Wash the thyme and the parsley. Shake them dry.
5. 5. Pluck the leaves from the thyme and parsley stems. Chop the herbs separately.
6. 6. Set aside about one-third of the chopped herbs each. You will need them later for garnishing.
7. 7. Grate the cheese finely.
8. 8. Heat one tablespoon of oil in a pan.
9. 9. Sauté the chopped shallots and garlic until translucent over medium heat.
10. 10. Add the thyme and the mushrooms to the pan.
11. 11. Fry the mixture over high heat until all the liquid has evaporated.
12. 12. Stir the remaining parsley into the mushroom mixture.
13. 13. Season the mixture with salt and pepper.
14. 14. Whisk the eggs in a separate bowl.
15. 15. Mix the whisked eggs with the grated cheese.
16. 16. Fold the cheese-egg mixture into the mushroom mixture in the pan.
17. 17. Remove the pan from the heat.
18. 18. Grease a shallow baking dish (approx. 20x30 cm) with a little oil.
19. 19. Coat the dish with breadcrumbs.
20. 20. Pour the mushroom-egg mixture into the prepared dish.
21. 21. Preheat the oven. Set it to 200 °C (convection: 180 °C, gas: setting 3).
22. 22. Bake the gratin in the preheated oven for about 20 minutes. It should brown on top (gratin).
23. 23. While the gratin is baking, clean the leaf salads.
24. 24. Wash the leaf salads and spin them dry.
25. 25. Cut the leaf salads into bite-sized pieces.
26. 26. Wash and clean the carrots.
27. 27. Peel the carrots.
28. 28. Grate the carrots finely.
29. 29. Rinse the sprouts in a sieve.
30. 30. Let the sprouts drain well.
31. 31. Halve the lemon.
32. 32. Squeeze the lemon.
33. 33. Mix the lemon juice in a small bowl with the honey.
34. 34. Whisk the remaining oil into the dressing mixture using a small whisk.
35. 35. Season the dressing with salt and pepper to taste.
36. 36. Arrange the leaf salads, grated carrots, and sprouts on a large platter.
37. 37. Drizzle the salad with the dressing.
38. 38. Remove the mushroom gratin from the oven.
39. 39. Let the gratin cool for about 5 minutes.
40. 40. Loosen the mushroom gratin from the sides of the dish using a sharp knife.
41. 41. Cut the gratin into cubes.
42. 42. Arrange the gratin cubes on top of the salad.
43. 43. Sprinkle the dish with the reserved chopped herbs.
44. 44. Serve the dish.

Nutrition per serving

• kcal: 210
• Protein: 11 g · Fett/Fat: 11 g · Carbs: 15 g