Wild Garlic Gratin with Spinach

For the wild garlic gratin with spinach, sauté onion and garlic in hot clarified butter until translucent. Fry the oyster mushrooms briefly.

Sauté spinach and wild garlic briefly, season with salt, pepper and sugar.

Put everything into a greased gratin dish. Mix whipped cream with crème fraîche and eggs, season with salt and pepper and spread evenly on top. Bake in the heated oven at 180 °C for half an hour.

Serve the wild garlic gratin with spinach sprinkled with Brazil nuts and Parmesan cheese.

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