👨‍🍳 Zubereitung

1. 1

   Preheat your oven to 190°C (375°F).

   💡 Profitipps: Preheating ensures even cooking.
2. 2

   Heat the canola oil in a large skillet over medium heat. Add the thinly sliced mushrooms and shallots. Season with salt and pepper, and sauté until the mushrooms are tender and have released most of their liquid, about 8-10 minutes. Drain off any excess mushroom juices.

   💡 Profitipps: Sautéing in batches might be necessary to avoid overcrowding the pan, which can lead to steaming instead of sautéing.
3. 3

   In a separate bowl, combine the sour cream, heavy whipping cream, garlic powder, and a pinch of salt and pepper. Mix well.

   💡 Profitipps: Taste the cream mixture and adjust seasoning as needed, remembering that the mushrooms were also seasoned.
4. 4

   Add the creamy mixture to the sautéed mushrooms and shallots in the skillet. Stir well to combine and heat through for about 2-3 minutes, but do not let it boil.

   💡 Profitipps: Gently heating the sauce ensures it's warm enough to coat the mushrooms evenly.
5. 5

   Transfer the mushroom mixture into a small baking dish or individual ramekins. Spread the shredded mozzarella cheese evenly over the top.

   💡 Profitipps: Using ramekins makes for elegant individual servings.
6. 6

   Bake for 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

   💡 Profitipps: Keep an eye on the cheese to prevent it from burning.
7. 7

   Let it cool slightly before serving warm.

   💡 Profitipps: This dish is best enjoyed fresh from the oven.