“Extra all” gratin with a creamy mushroom cover that is completely vegan. First a layer of potatoes and root vegetables, then a layer of mixed mushrooms. And then a whole lot of creamy oat cream on it!
- Prep Time: 20 min Cooking Time: 55 min
- 6-8 servings
- 1 yellow onion
- 400 g potatoes
- 300 g carrots
- 300 g parsnips
- 4 tbsp rapeseed oil
- 5 dl oat cream
- 2 tsp dried thyme
- salt
- freshly ground black pepper
Mushroom cover:
- 500 g mixed mushrooms (e.g. chanterelles, mushrooms and portabello)
- 1 yellow onion
- 1 tablespoon wheat flour
- 2 dl oat cream
- 2 tablespoons finely chopped parsley
Set the oven to 225°C.
Peel, divide and thinly slice the onion. Peel and cut potatoes, carrots and parsnips into mm-thin slices.
Fry the onion in half the oil in a large saucepan until it softens, without colouring.
Add potatoes, root vegetables, cream and thyme. Season with 1 teaspoon of salt and 2 crm of pepper (for 6-8 servings). Bring to a boil and simmer, stirring, until the mixture thickens and becomes creamy, about 5 minutes.
Pour the mixture into an oiled oven-proof form, approx. 30 x 20 cm. Set in the middle of the oven for about 30 minutes. Make the sponge cake in the meantime.
Mushroom cover: Groom and chop the mushroom. Peel, divide and finely chop the onion. Fry the mushrooms in a dry frying pan until they have released their liquid and they have cooked through. Add onion and remaining oil. Allow to fry while stirring until everything starts to take on a little colour. Remove from heat. Sprinkle over the flour and stir well. Stir in the cream and let it boil. Season with parsley, ½ tsp salt and 1 crm pepper (for 6-8 port).
Take out the gratin. Spread on the mushroom blanket and place in the oven for another 20-30 minutes or until the root vegetables are soft.
Change Oat cream for ordinary cream if you don´t want the dish completley vegan.
Tags: gratin, Mushroom, Root Vegetables, Vegan