Creamy Mushroom Pap Gratin

Ingredients

For the Pap

• 4 cups cooked stiff pap
• 2 tsp BlixSam Garlic Melt
• 150 g mature cheddar cheese, grated
• Freshly ground black pepper

For the Mushroom Cream Sauce

• 2 tbsp butter
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 300 g brown mushrooms, sliced
• 2 cloves garlic, crushed
• 2 tsp BlixSam Smoke Craft
• 1 tsp BlixSam Garlic Melt
• 2 tbsp cake flour
• 250 ml fresh cream
• 100 ml milk
• 100 g mature cheddar cheese, grated
• Freshly ground black pepper

Topping

• 200 g mature cheddar cheese, grated
• 100 g mozzarella cheese, grated
• 2 spring onions, finely sliced
• Fresh parsley, chopped

Method

1. Preheat the oven to 190°C and lightly grease a large ovenproof baking dish.
2. Mix the cooked pap with the BlixSam Garlic Melt, grated cheddar and a little black pepper until well combined.
3. Spoon the pap into the prepared baking dish and spread evenly.
4. Heat the butter and olive oil in a large frying pan over medium heat.
5. Fry the onion until soft, then add the mushrooms and cook for 6–8 minutes until all the moisture has evaporated and the mushrooms are lightly browned.
6. Stir in the garlic, BlixSam Smoke Craft and BlixSam Garlic Melt, allowing the seasonings to bloom in the butter for about 30 seconds.
7. Sprinkle over the cake flour and stir continuously for 1 minute.
8. Gradually whisk in the milk followed by the fresh cream until smooth.
9. Simmer gently for 3–5 minutes until the sauce thickens.
10. Stir in the grated cheddar until melted into a rich, creamy mushroom sauce. Season with black pepper.
11. Spoon the mushroom cream sauce evenly over the prepared pap.
12. Sprinkle generously with the cheddar and mozzarella cheese.
13. Bake for 20–25 minutes, until the cheese is melted, golden and bubbling.
14. Garnish with sliced spring onions and fresh parsley before serving.

Serving Suggestion