If you’re in the mood for a comforting yet nutritious meal, this broccoli and mushroom bake with creamy dill sauce is the perfect choice. This dish brings together the earthiness of mushrooms and the freshness of broccoli, all enveloped in a rich, cheesy batter. The creamy dill sauce adds a zesty finish, making this bake a hit whether served as a main course or a hearty side.
Ingredients:
For the Broccoli and Mushroom Bake:
- 1 head of broccoli, cut into florets
- 400 grams of mushrooms, sliced
- 20 grams of butter
- Olive oil (as needed)
- Salt and black pepper (to taste)
- A handful of chives, chopped
- 2 cloves of garlic, minced
- 3 chicken eggs
- 1 cup of milk (about 240 ml)
- 4 tablespoons Greek yogurt or sour cream (plus 2 tablespoons for sauce)
- 4 tablespoons flour
- 1 teaspoon baking powder
- 5 grams of salt (for the batter)
- A pinch of basil (dried or fresh)
- 100 grams of your preferred cheese, shredded
- Mozzarella cheese (as needed)
- Breadcrumbs (for topping)
- 1 pickled cucumber, diced
- A handful of dill, chopped
For the Creamy Dill Sauce:
- 2 tablespoons Greek yogurt
- 1 clove of garlic, minced
- Dill (to taste)
Instructions:
- Prepare the Vegetables: Begin by preheating your oven to 375°F (190°C). Steam or briefly blanch the broccoli florets until they’re just tender, about 3-4 minutes. Drain and set aside.
- Sauté the Mushrooms: In a large skillet, melt the butter with a drizzle of olive oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown and have released their moisture, about 5-7 minutes. Add the minced garlic and chopped chives, cooking for another minute until fragrant. Season with salt and black pepper to taste. Set aside.
- Prepare the Batter: In a large mixing bowl, whisk together the eggs, milk, 4 tablespoons of Greek yogurt or sour cream, and the flour. Add the baking powder, 5 grams of salt, and a pinch of basil.
- Assemble the Bake: Grease a baking dish with a bit of olive oil or butter. Layer the bottom of the dish with the sautéed mushrooms and broccoli florets. Pour the batter over the vegetables, making sure they are evenly covered. Sprinkle the grated cheese over the top, followed by a layer of mozzarella cheese for extra creaminess. Finish with a sprinkling of breadcrumbs for a crunchy topping.
- Bake the Dish: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the bake is set.
- Prepare the Creamy Dill Sauce: While the bake is in the oven, prepare the creamy dill sauce. In a small bowl, mix together 2 tablespoons of Greek yogurt, the minced garlic, and chopped dill. Stir in the diced pickled cucumber for an added tangy crunch.
- Serve: Once the bake is done, remove it from the oven and let it cool slightly before serving. Serve slices of the broccoli and mushroom bake with a generous dollop of the creamy dill sauce on the side.
Conclusion:
This broccoli and mushroom bake is a perfect combination of wholesome ingredients and rich flavors. The tender broccoli and earthy mushrooms blend beautifully with the cheesy batter, while the crispy breadcrumb topping adds just the right amount of texture. Paired with the creamy dill sauce, this dish is elevated to new heights of deliciousness. It’s a great option for a family dinner, a special brunch, or even a potluck. Enjoy this comforting and flavorful bake, and relish in the satisfying taste of a homemade meal that’s both nutritious and indulgent!