Truffle gratins with mushroom duxelles
Fantastic side dish for autumn. This combination with truffle panade and mushrooms gives the gratin an even more luxurious look.
Ingredients (4 servings):
- 4 Aviko Gratins Cream & Cheese
- 3 tbsp truffle tapenade
- 150 g mushrooms
- 25 g butter
- 1 shallot, finely chopped
- 1 clove of garlic, finely chopped
- 3 tbsp cream
- 4 sprigs of parsley, finely chopped
- Baking tray with baking paper
Method
Preparation time: 20 minutes
Oven: 20–25 minutes
- Preheat the oven to 220 °C. Place the gratins on the baking tray and spoon the truffle tapenade on top. Bake the gratins in the preheated oven in 20-25 until golden brown and cooked through.
- Wipe the mushrooms clean and cut them into tiny pieces. Melt the butter in a sauce pan.
- Fry the shallot and garlic for 2 minutes.
- Add the mushrooms and fry for 5 minutes until tender. Add the cream and heat for another 1-2 minutes. Stir the parsley with the salt and pepper to taste into the mushroom mixture (‘duxelles’).
- Put the gratins on a plate and spoon the duxelles in a nice dot on top.
Tip: Delicious with steak or veal schnitzel and a fresh green salad.
