Smokey's beetroot and mushroom gratin

Ingredients for 2 servings:

• 2 small beetroots, cooked
• 250 g mushrooms, sliced
• 100 g cheese, Gruyère, or other spicy cheese
• 1 tbsp pepper berries, pink, pink
• 1 tbsp oil
• 2 tbsp crème fraîche
• 1 sprig(s) thyme, leaves picked
• 1 tbsp parsley, chopped
• 1 clove(s) garlic, finely chopped
• 1 small onion(s), chopped
• e.g. chili flakes
• n. B. Pepper, from the mill
• n. B. Salt
• Butter, for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

It’s delicious and warms you up on cold days

Peel and slice the beetroot. Place the slices in two buttered gratin dishes. Fry the mushrooms in hot oil with the garlic, add the onions and chili flakes, and fry briefly. Finally, stir in the thyme and parsley, add the crème fraîche, season with salt and pepper, and distribute the mushrooms evenly over the beetroot slices. Coarsely grate the cheese over the beetroot and scatter the pink peppercorns on top. Bake in a preheated oven at 200°C (400°F) for about 10-15 minutes, until the cheese has melted nicely. Serve directly from the gratin dishes, perhaps with a crisp green salad.