Mushroom Gratin

Directions:

1. Chop abalone mushrooms, white mushrooms and rehydrated shiitake mushrooms; thinly slice rosemary and basil.
2. Heat a pan and sauté all the mushrooms with pumpkin seed oil until fragrant. Add rosemary and milk and bring to a boil. Add basil and salt, cook until thickens.
3. Put everything in a baking dish, cover with shredded cheese and bake until lightly brown.