Baked Mushroom Ragout
Prep Time35 minutes mins
Cook Time10 minutes mins
Total Time45 minutes mins
Servings: 2 people
- 2 Mushrooms Big mushrooms
- 25 g Butter
- 1 Onion small
- Salt pepper
- 1 teaspoon Food starch
- 2 tablespoon Cream
- Lemon juice
- 2 tablespoon Broth or water
- 2 Eggs
- 4 teaspoon Grated cheese
- Chive rolls
Clean the mushrooms and cut into small pieces. Peel the onion and cut into small cubes.
Put the butter in a pan and melt it. Steam the onion cubes until translucent. Add the mushrooms and season with salt and pepper. Stew on low heat for about 15 minutes.
Mix the cornstarch with the cream. Tie the mushrooms with it. Season savory with a little lemon juice, broth, salt and pepper.
Preheat the oven to 220 ° C O / U heat.
Grease one or 2 small baking dishes with a little butter and fill with the mushrooms. Slide a beaten egg onto each portion and spread the cheese evenly over it.
Bake the molds in the hot oven for about 10 minutes. Serve sprinkled with chives. Serve with mashed potatoes or bread.
Serving: 100g | Calories: 331kcal | Carbohydrates: 9.9g | Protein: 10g | Fat: 28.2g