Smokey's Mushroom and Carrot Casserole

Ingredients for 2 servings:

• 500 g mushrooms, brown
• 400 g carrot(s)
• 50 g bacon, diced
• 1 medium-sized onion(s), chopped
• 2 clove(s) garlic, chopped
• ½ bunch parsley, flat, chopped
• 2 sprigs of thyme
• 1 tbsp olive oil
• 4 eggs
• 150 ml cream
• 100 g cheese (Gruyère), freshly grated
• Salt and pepper, black from the mill
• some butter for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

no diet food

Peel the carrots and cut into approximately 5 mm thick slices. Clean the mushrooms and also cut into approximately 5 mm thick slices. Cook the carrots in hot water until just tender (approx. 10 minutes), drain, and let them dry. Heat the olive oil in a pan and fry the mushroom slices with the bacon. Add the parsley, thyme, garlic, and onion and fry for another 2-3 minutes. Then season with salt and pepper. Add the carrots and mix well. In a bowl, whisk the eggs with the cream and mix in approximately 50 g of the cheese. Season with pepper to taste. Place the mushroom and carrot mixture in a well-buttered baking dish and pour in the cheese and egg mixture. Sprinkle with the remaining cheese. Bake in an oven preheated to approximately 220°C (top/bottom heat) for approximately 20 minutes. Serve with a green salad or lamb’s lettuce. If you don’t like Gruyère cheese or can’t buy it, feel free to use any other spicy cheese. If you’d prefer a meat-free casserole, simply omit the bacon.