This is a great dish to serve something different but still familiar-tasting and healthy. It be kept in the fridge to eat for lunch later in the week, I like it with a baby spinach leaf salad and buttered bread. The original recipe is from The Little Paris Kitchen cookbook by Rachel Khoo.
Serves 6
450g mushrooms
2 knobs of butter
2 shallots, finely chopped
2 cloves of garlic, crushed to a paste (or 1/2 tsp garlic powder)
4 eggs
250g creme fraiche
2 tsps Dijon mustard
a pinch of nutmeg
2 tsps dried parsley
salt and pepper
Preheat the oven to 160 degrees C
Line 2 mini loaf tins, or 1 large loaf tin with baking paper
Clean the mushrooms
Slice large pieces
Melt the butter in a large pan
Add the shallots and garlic
Once the shallots begin to brown, add the mushrooms
Fry until they have released all their juices (about 10mins)
Beat the eggs in a bowl with the creme fraiche and mustard
Add the nutmeg, parsley, salt and pepper
Remove the mushrooms with a slotted spoon or drain to remove the liquid
Divide between the tins or put into one big tin
Pour the creme fraiche mix over the top
Bake for 15mins for two small tins, 30mins for one big tin - it should be set and golden on top
Leave to cool before serving
Enjoy!
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