Cauliflower Baked with Mushrooms
by Editorial Staff
Cauliflower with mushrooms is baked in sour cream with mustard. Interestingly, two types of mushrooms are used – fresh and pickled. The casserole cooks quickly enough, so you can cook this dish even after a hard day for dinner.
Cook: 50 mins
Servings: 2
Ingredients
- Cauliflower – 200 g
- Pickled champignons – 50 g
- Fresh champignons – 50 g
- Sour cream 15% fat – 50 g
- Mustard – 0.5 teaspoon
- Milk – 70 ml
- Sunflower oil – 50 g
- Allspice peas – 5 pcs.
- Salt to taste
Directions
- Let’s prepare all the ingredients. The cauliflower can be used fresh or frozen.
- We will disassemble the cauliflower into inflorescences, put in a saucepan with milk. Add allspice. Salt and boil for 5 minutes.
- Cut the fresh and marinated champignons. Turn on the oven to heat up to 180 degrees
- Fry the mushrooms in sunflower oil. Salt a little.
- Grease a baking dish with oil. Put the cabbage and mushrooms into a mold.
- Top with sour cream mixed with mustard.
- Put the dish in an oven heated to 180 degrees and bake for 20 minutes. Then remove from the oven and leave for 15 minutes.
- Place the casserole on plates and serve.
Enjoy your meal!
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