Porcini mushroom gratin

Name: Porcini mushroom gratin
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 6 discs (to 10 g) Baguette-Brot; 1 Garlic clove; 500 g Porcini mushrooms; 3 Stem(s) Sage and rosemary; 100 g Schmand; 100 ml Vegetable broth; 100 g Whipped cream; 2 TEASPOONS Cornstarch; 3 TABLESPOONS Oil; 20 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g Mozzarella cheese; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

6 discs (to 10 g) Baguette-Brot
1 Garlic clove
500 g Porcini mushrooms
3 Stem(s) Sage and rosemary
100 g Schmand
100 ml Vegetable broth
100 g Whipped cream
2 TEASPOONS Cornstarch
3 TABLESPOONS Oil
20 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g Mozzarella cheese
7-10 Tbsp Grease

Directions

1
Slice the bread, peel the garlic and cut into thin slices. Clean and clean the mushrooms, cut large mushrooms possibly smaller. Wash sage and rosemary and shake dry. Pluck leaves or needles from the stalks
2
Mix sour cream, stock, cream and starch. Heat 2 tablespoons of oil in a frying pan. Add butter, melt, add mushrooms and fry for 4-5 minutes while turning. Fold in herbs, season with salt and pepper. Stir in the sour cream mixture, bring to the boil briefly. Pour mixture into one large or 2 small, greased casserole dishes. Flatten cheese between 2 layers of kitchen paper and dab dry. Loosen cheese from the paper, tear up and sprinkle over the mushrooms. gratinate under the preheated grill of the oven on the middle shelf for 6-8 minutes
3
Heat 1 tablespoon of oil in a frying pan. Fry the slices of bread brown while turning, finally add garlic and fry for about 1 minute. Season the slices of bread with salt and pepper and let them drip off on kitchen paper. Remove the gratin and serve with the slices of bread