- 4 eggs
- 3 dl cream
- 3 dl milk
- 2 tsp. salt
- Ground black pepper
- 1/2 tsp. nutmeg
- 3 sprigs washed and plucked thyme
- 350 g mushrooms
- 100 g kale
- 2 clove of garlic
- 1 dl white wine
- 300 g Lustenberger 1862 fruity and tangy
- 3 slices white rye bread
For the salad
- 1 head market-fresh-salad
- 1 bunch radishes
- 1 bunch parsley
For the dressing
- 1 tbsp. coarse mustard
- Cider vinegar
- Sunflower/rapeseed or olive oil
Whip and whisk the eggs, add the rest of the ingredients, and season with salt and pepper.
Preheat the fan over to 190°C.
Meanwhile, chop the mushrooms into bite-size pieces. Wash the kale and chop to same size. Now finely grate the Lustenberger 1862 cheese.
Heat up a frying pan, pour the olive oil, and vigorously brown the mushrooms for 5-6 minutes, while seasoning with salt and pepper. Add the garlic and kale and fry shortly and deglaze with the white wine. Continue to fry on a medium heat until the liquid has almost evaporated. Now move to the side and leave to cool slightly.
Cut the bread into approx. 2 cm cubes and mix it with the mushrooms. Now add in 2/3 of the grated cheese to the mushroom-bread mix and then loosely fill in the gratiné bowl. Pour the glaze evenly over the gratiné and wait ten minutes until the bread has soaked up the glaze. Then sprinkle the gratiné with the remaining cheese and bake until golden-brown in the middle of the oven for 30-35 minutes at 190°C.
While the gratiné is in the oven, clean the salad and pull into bite-size pieces. Wash the radishes and cut it into slices. Roughly chop the parsley.
Mix mustard, cider vinegar, and oil for the dressing and then season with salt, a pinch of sugar, and pepper.
Add the salad, radishes, and chopped parsley to the dressing and mix in well. Finally, serve with the gratiné.