Three gratins of giant mushroom

Name: Three gratins of giant mushroom
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Giant mushrooms; 3-4 Stem(s) Thyme; 1 Onion; 3 TABLESPOONS Oil; 100 g Prosciutto affumicato a dadini; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml Vegetable broth; 150 g Whipped cream; 100 g grated gouda cheese

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Giant mushrooms
3-4 Stem(s) Thyme
1 Onion
3 TABLESPOONS Oil
100 g Prosciutto affumicato a dadini
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml Vegetable broth
150 g Whipped cream
100 g grated gouda cheese

Directions

1
Clean, clean and slice the mushrooms. Wash thyme, shake dry, put some stems aside for garnishing. Pluck the leaves from the remaining stems. Peel onion and dice very finely
2
Heat 1 tablespoon of oil in a frying pan, add the ham, leave out briefly and remove. Add 1 tablespoon of oil to each pan and fry the mushrooms in 2 portions while turning them, season with salt and pepper and remove. Add the onion to the frying fat and sauté while turning, add thyme. Add ham and mushrooms again and deglaze with stock and cream. Season again with salt and pepper
3
Pour into a gratin dish, sprinkle with cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Take out and garnish with thyme