Garlic mushroom gratin recipe
information
Calories per serving 105.
ingredients
2 teaspoons sunflower oil
225 g (8 oz) button mushrooms, quartered
1 garlic clove, crushed
1 tablespoon soy sauce
2 tablespoons chopped fresh parsley
15 g (1/2 oz) fresh white breadcrumbs
15 g (1/2 oz) Parmesan cheese, grated
225 g (8 oz) button mushrooms, quartered
1 garlic clove, crushed
1 tablespoon soy sauce
2 tablespoons chopped fresh parsley
15 g (1/2 oz) fresh white breadcrumbs
15 g (1/2 oz) Parmesan cheese, grated
method
1. Heat the oil in a medium saucepan and add the mushrooms and garlic.
2. Cook over a medium heat for 5 minutes until the mushrooms are softened.
3. Add the soy sauce, and then turn up the heat and allow the pan juices to bubble and evaporate. Add the parsley.
4. Divide the mixture between two individual ramekin dishes.
5. Stir together the breadcrumbs and Parmesan cheese and use the mixture to top each ramekin.
6. Place the ramekin dishes under a medium grill for 3 - 4 minutes until the topping turns golden.
7. Serve hot.
2. Cook over a medium heat for 5 minutes until the mushrooms are softened.
3. Add the soy sauce, and then turn up the heat and allow the pan juices to bubble and evaporate. Add the parsley.
4. Divide the mixture between two individual ramekin dishes.
5. Stir together the breadcrumbs and Parmesan cheese and use the mixture to top each ramekin.
6. Place the ramekin dishes under a medium grill for 3 - 4 minutes until the topping turns golden.
7. Serve hot.
serving amount
serves 2.
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