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400 g mushrooms, washed and dried
100 gr İçim Butter
2 tablespoons olive oil
10 sprigs of parsley, finely chopped
100 g red onion, finely chopped
10g garlic, minced
A pinch of fresh thyme, finely chopped
40 gr İçim Kashar Cheese, grated
For the sauce;
5 egg yolks
1.5 tablespoons of warm water
2 tablespoons İçim Cream, whipped
Place 4 of the mushrooms in a large mixing bowl to use later. Add onion, garlic, parsley and thyme and mix.
Heat the olive oil and butter in a non-stick pan, add the mushroom mixture and sauté until the mushrooms soften slightly. Remove from the stove and adjust the salt and pepper.
Place the egg yolks in a mixing bowl. Pass the juice of the sautéed mushrooms through a strainer and add them to the eggs. Add the warm water and mix well with a whisk. Prepare the sauce by adding the Whipped İçim Cream to the mixture and mixing well.
Pour some of the sauce you prepared into a single-person baking dish, place the sautéed mushrooms on top, and add a few more spoons of sauce on top.
Cut the mushrooms you previously separated into four, place them on the sauce, sprinkle grated İçim Kashar Cheese on top and bake your gratin in a preheated oven at 180C.
Serve hot with toasted bread slices.