Mushroom Gratin on Sprout Salad
The delicate mushroom gratin atop crisp salad with sprouts and carrot shreds serves as an appetizer or a vegetarian main course.
Ingredients
- 1 Shallot
- 2 Garlic cloves
- 1 bunch spring onions
- 500 g mixed mushrooms (e.g., seasonal pink champignons, king oyster, shiitake, chanterelles)
- 3 sprigs thyme
- 3 stems flat-leaf parsley
- 150 g mountain cheese
- 3 tbsp olive oil
- Salt
- Pepper
- 2 Eggs
- 150 g whole-grain breadcrumbs
- 200 g mixed leafy greens (e.g., oak leaf, lamb's lettuce, frisée)
- 200 g carrots (2 carrots)
- 100 g mixed sprouts
- 1 lemon
- 1 tsp liquid honey
Instructions
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1.
Peel and finely chop the shallot and garlic. Clean and slice the spring onions into thin rings.
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2.
Clean the mushrooms and cut them in half, quarters or slices so that all pieces are roughly equal for even cooking.
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3.
Wash and shake off the thyme and parsley; remove leaves and chop separately, setting aside about one-third for garnish.
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4.
Grate the cheese finely.
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5.
Heat 1 tbsp oil in a pan. Sauté the onions and garlic until translucent over medium heat. Add thyme and mushrooms and cook over high heat until all liquid evaporates.
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6.
Stir in parsley, season with salt and pepper. In a bowl whisk eggs with grated cheese and fold into the mushroom mixture. Remove pan from heat.
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7.
Grease a shallow baking dish (≈20x30 cm) with oil and dust with breadcrumbs. Pour the mushroom‑egg mix into the dish and bake at 200 °C (180 °C fan, gas level 3) for about 20 minutes until gratinated.
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8.
Meanwhile wash, dry and cut leafy greens into bite-sized pieces.
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9.
Wash, peel and grate carrots finely. Rinse sprouts in a sieve and drain well.
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10.
Halve the lemon and squeeze juice. In a small bowl whisk lemon juice with honey. Whisk remaining oil with a small whisk, season with salt and pepper.
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11.
Arrange leafy greens, carrot shreds, and sprouts on a large platter and drizzle with dressing. Remove mushroom gratin from oven and let cool for about 5 minutes.
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12.
Use a sharp knife to loosen the gratin from the dish walls, cube it, and place on top of the salad. Sprinkle with reserved chopped herbs and serve.
