Mushrooms Au Gratin with Paprika

For mushrooms au gratin, first clean the mushrooms and cut into thick cubes. Peel and finely chop the ginger, garlic and onion.

Wash, peel and seed the peppers and cut them into cubes of the same width as the mushrooms. Heat the oven to 140 degrees convection, place an ovenproof dish inside.

Heat olive oil in a pan, sauté garlic, ginger, onion and peppers until peppers are still firm to the bite. Add in mushrooms and stirring constantly, cook until combined.

When there is no more liquid in the pan, season vigorously with salt and pepper, mix in sambal oleg, deglaze with chicken soup and let simmer again.

Mix sour cream and egg. Wash the parsley and sage, if necessary, and chop coarsely. When the liquid in the pan has evaporated, add crème fine to the mushrooms and fold in chopped herbs.

Pour the mushroom mixture into the preheated pan, pour over the egg mixture, top with cheese and place in the oven. Bake for about 10 minutes, then the mixture should be set.

Preparation Tip:

Baked mushrooms are best enjoyed with fresh white bread or you can make potatoes with it. The spiciness can be varied according to your own taste.

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