Wednesday, August 31, 2016

Creamy Broccoli and Mushroom Casserole


1 ½ lbs broccoli florets
2 tablespoons coconut oil (or olive oil)
1 medium onion, thinly sliced
2 garlic cloves, minced
1 lb white button mushrooms (or cremini mushrooms), sliced
1 teaspoon dried thyme
1 teaspoon fine grain salt
½ teaspoon sweet paprika
¼ teaspoon ground black pepper
⅛ teaspoon red pepper flakes
4 eggs, at room temperature
1 cup full fat coconut milk 


Preheat oven to 350°F  and place a rack in the middle. Grease a 9 x 13 baking dish with olive oil.
Place ¾  to 1 inch of water in a saucepan with a steamer and bring to a boil (if you don't have a steamer, you can simply put the broccoli directly into an inch of boiling water.) Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 4 to 5 minutes, until tender but still firm. Remove from the heat and let cool.
In the meantime, melt coconut oil in a large skillet over medium-high heat, add onion and sauté until translucent, about 5 to 6 minutes. Add garlic and sauté for 1 minute, until fragrant.
Add mushroom, thyme, salt, paprika, black pepper, and red pepper flakes.
Sauté until mushrooms have browned a bit, about 8 minutes. 
When broccoli florets have cooled down a little bit, chop the larger ones into bite-sized pieces. 
Add broccoli to the skillet and gently stir until combined.
Pour the broccoli-mushroom mixture into the prepared baking dish.
In a bowl whisk eggs with coconut milk and pour over broccoli mixture.
Bake in the oven for 45 to 50 minutes until golden-brown.

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