Wild Mushroom Bake

This Wild Mushroom Bake is a hearty and flavorful Paleo dish that showcases the earthy notes of assorted wild mushrooms, combined with aromatic spices and baked to perfection. It's a comforting meal that is both nutritious and satisfying, perfect for a cozy dinner.

Ingredients

• Wild mushrooms (shiitake, cremini, oyster) - 250 grams, chopped
• Coconut oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 medium, finely chopped
• Fresh thyme - 1 teaspoon, chopped
• Turmeric powder - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Coconut milk - 100 ml
• Almond flour - 50 grams
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat coconut oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
3. Add the wild mushrooms to the skillet and cook for another 5-7 minutes until they are soft and have released their moisture.
4. Stir in the fresh thyme, turmeric, cumin, salt, and black pepper, mixing well to combine. Cook for an additional 2 minutes.
5. Remove the skillet from heat and pour in the coconut milk, stirring until well incorporated.
6. In a mixing bowl, combine the cooked mushroom mixture with almond flour until a thick consistency is achieved.
7. Transfer the mixture into a greased baking dish and smooth the top with a spatula.
8. Bake in the preheated oven for 20 minutes or until the top is golden brown.
9. Remove from the oven, garnish with fresh parsley, and let it cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 30 g
• Saturated Fat: 25 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from wild mushrooms, which can help combat oxidative stress.
• Contains healthy fats from coconut oil and almond flour, supporting heart health.

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