Wild Mushroom Bake

This Wild Mushroom Bake is a hearty, flavorful dish featuring a medley of earthy mushrooms and aromatic herbs, all baked to perfection. It's a comforting, Paleo-friendly option that's sure to impress your taste buds.

Ingredients

• Mixed wild mushrooms (shiitake, cremini, oyster) - 300 grams
• Olive oil - 2 tablespoons
• Garlic cloves - 2, minced
• Fresh thyme - 2 teaspoons, chopped
• Fresh rosemary - 1 teaspoon, chopped
• Almond flour - 50 grams
• Nutritional yeast - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Coconut milk - 100 milliliters
• Pine nuts - 30 grams, toasted

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
3. Add the mixed wild mushrooms to the skillet and cook until they are soft and have released their moisture, about 5-7 minutes.
4. Stir in the chopped thyme and rosemary, cooking for another 2 minutes, then remove from heat.
5. In a mixing bowl, combine almond flour, nutritional yeast, salt, and black pepper.
6. Add the coconut milk to the dry ingredients, mixing until a thick batter forms.
7. Fold the sautéed mushroom mixture into the batter until well combined.
8. Transfer the mixture to a greased baking dish and smooth the top.
9. Sprinkle the toasted pine nuts evenly over the top of the mixture.
10. Bake in the preheated oven for 25-30 minutes or until the top is golden brown.
11. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 25 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 27 g
• Saturated Fat: 3 g
• Unsaturated Fat: 24 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from mushrooms, which can help reduce inflammation.
• High in fiber, promoting digestive health.

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