![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8T2Aek3IpH-ydSG0focehUdOctZZuRfHIDvNwwqcGvb7ULkI6P0ocmNqFYVpT9nRaiDd3uYNO_O0XsbmURCNeAfZlONNBEvk_AsvMROdRz8xqtBA2hK5bXaSEBj1OWhMIgJ0JN1UZy8/s1600/Gratin-cu-sunca-si-ciuperci.jpg)
Ingredients:
- 500g mushrooms (sliced)
- 2 eggs
- 250ml cream
- 100ml milk
- 250g emmental cheese (grated)
- 200g bacon (diced)
- salt
- pepper
- 2 tablespoons of olive oil
Directions:
- Heat the bacon in a pan and add the sliced mushrooms. Stir and let them cook for 15 minutes.
- In a bowl, beat the eggs, add the cream, milk and half of the grated emmental. Add salt and pepper at your taste.
- Take a ceramic / heat resistant glass pan and oil it inside.
- Add the mushrooms and bacon in it.
- Pour on top the composition from the bowl.
- Lay the remaining grated emmental on top.
- Bake in the preheated oven at 210ÂșC for 45 minutes (or until the cheese on top starts browning a bit)
Recipe inspired from Tartes, Pizzas & Co - David Batty, Marion Beilin & Martine Lizambard, page 19.
0 comments:
Post a Comment