Aspen Mushroom Pudding
Aspen mushrooms provide a rich woodland aroma and fiber, while almond flour helps the pudding keep a firm texture without breadcrumbs. The baked pudding is juicy, savory, and suitable for serving hot.
Boil the aspen mushrooms (800 g) in salted water, reserve 200 g of the mushroom broth, cool the mushrooms, and chop them finely.
Finely chop the onion (200 g) and fry it with the aspen mushrooms in half of the butter (50 g). Season with table salt (3 g) and black pepper (1 g), add almond flour (60 g), and pour in the mushroom broth.
Stir the mushroom mixture until uniform, grease a baking dish with the remaining butter, and transfer the mixture to it. Bake at 180°C for about 20 minutes.
Rest the pudding for 10 minutes, then serve it hot on its own; the separate flour-based sauce from the original recipe is not needed for this keto version.
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