Ingredients (4 servings): 

• 4 Aviko Gratins Mushrooms
• 3 tbsp truffle tapenade 
• 150 g mushrooms
• 25 g butter 
• 1 shallot, finely chopped 
• 1 clove of garlic, finely chopped 
• 3 tbsp cream 
• 4 sprigs of parsley, finely chopped 
• Baking tray with baking paper

Method

Preparation time: 20 minutes 

Oven: 20–25 minutes 

• Preheat the oven to 220 °C. Place the gratins on the baking tray and spoon the truffle tapenade on top. Bake the gratins in the preheated oven in 20-25 until golden brown and cooked through. 
• Wipe the mushrooms clean and cut them into tiny pieces. Melt the butter in a sauce pan. 
• Fry the shallot and garlic for 2 minutes. 
• Add the mushrooms and fry for 5 minutes until tender. Add the cream and heat for another 1-2 minutes. Stir the parsley with the salt and pepper to taste into the mushroom mixture (‘duxelles’). 
• Put the gratins on a plate and spoon the duxelles in a nice dot on top. 

Tip: Delicious with steak or veal schnitzel and a fresh green salad.