Mushroom Casserole with Celery
Champignons provide protein and savory umami, celery adds freshness and aroma, while lemon and herbs brighten the dish. The hot casserole is light, aromatic, and juicy.
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Inventory: Oven
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Servings: 4 (1 serving ≈ 220 gram)
Digestion time: 3 hour
Roughly chop the champignons (600 g), and finely chop the onion (50 g), garlic (10 g), and celery (100 g). Strip the leaves from the rosemary (2 g) and thyme (2 g) sprigs.
Combine the mushrooms with the onion, garlic, celery, rosemary, thyme, lemon zest and juice (30 g), table salt (3 g), and black pepper (1 g). Transfer the mixture to a dish greased with the olive oil (80 g).
Drizzle the casserole with the remaining olive oil, cover it with foil, and bake at 200°C for 15–20 minutes.
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