Mushroom Julienne
This hot appetizer combines protein and fat from hard cheese with a creamy texture. Champignons add fiber while keeping carbohydrates low. Serve the dish in individual portions.
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Inventory: Oven
909
Servings: 4 (1 serving ≈ 166 gram)
Digestion time: 4 hour
Complete protein: ✔
Cut the champignons (300 g) into large pieces.
Melt the ghee (40 g) in a pan.
Fry the champignons (300 g) in the ghee (40 g) for 8 minutes.
Season the champignons with table salt (2 g) and black pepper (1 g).
Arrange the champignons (300 g) in ramekins and pour over the cream 35% fat (200 g).
Top with hard cheese (110 g) and bake for 12 minutes at 180°C.
Sprinkle the finished julienne with microgreens (10 g).
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