POLOKWANE – Gratin is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter.
Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.
Ingredients
- 100g cheddar cheese, grated
- 15ml sunflower oil
- 1 x KNORR Black Pepper Sauce
- 1 red onion, sliced
- 100g oyster mushrooms, halved
- 150g brown mushrooms, halved
- 100g porcini mushrooms
- 125g button mushrooms
- 15ml red pepper pesto
- 250ml boiling water
- 125g breadcrumbs
- 8 bagels to serve, toasted
- 100g fresh parsley, chopped
Method
- Preheat oven to 180°C.
- Heat oil in a frying pan and sauté the onion until soft.
- Add the mushroom variants and fry for 5 minutes.
- Stir in the red pepper pesto and pour into a suitable ovenproof dish.
- Empty KNORR Black Pepper Sauce sachet contents into a jug.
- Fill up to the 250 ml mark with boiling water.
- Stir with a fork for 1 minute until thick and smooth.
- Pour over the mushrooms and sprinkle with parsley, cheese and breadcrumbs.
- Place in a preheated oven for 20 min.
- Serve on toasted bagels.
This recipe was provided by What’s for Dinner.
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