Wild Mushroom Gratin

Wild Mushroom Gratin is a hearty and flavorful Paleo dish that combines earthy mushrooms and aromatic spices, baked to perfection. This comforting gratin is perfect for a cozy meal, bringing the flavors of Indian cuisine to a delightful, healthy table.

Ingredients

• Wild mushrooms (shiitake, oyster, or chanterelles) - 200 grams
• Coconut cream - 150 ml
• Garlic, minced - 2 cloves
• Onion, finely chopped - 1 medium
• Fresh thyme - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Ghee (clarified butter) - 1 tablespoon
• Almond flour - 30 grams
• Salt - 1/2 teaspoon
• Fresh parsley, chopped - 1 tablespoon

Steps

1. Preheat your oven to 180°C (350°F).
2. In a skillet, heat ghee over medium heat and sauté the chopped onion and minced garlic until translucent.
3. Add the mushrooms to the skillet and cook until they are softened and their moisture has evaporated, about 5-7 minutes.
4. Stir in turmeric, black pepper, thyme, and salt, mixing well to combine.
5. Pour in the coconut cream and stir until the mixture is well incorporated, then remove from heat.
6. In a small bowl, mix almond flour with a pinch of salt and some chopped parsley.
7. Transfer the mushroom mixture into a baking dish and evenly sprinkle the almond flour mixture on top.
8. Bake in the preheated oven for 25 minutes, or until the top is golden brown.
9. Remove from the oven, let it cool slightly, then serve warm.

Nutrition

• Calories: 360
• Protein: 8 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 320 mg
• Cholesterol: 10 mg
• Total Fat: 30 g
• Saturated Fat: 20 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants due to the presence of mushrooms.
• High in healthy fats from coconut cream and ghee, promoting satiety and energy.

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