Bread casserole with mushrooms

Ingredients for 4 servings:

• 6 rolls
• 3 eggs
• ¼ liter of milk
• 2 tbsp parsley, chopped
• herbal salt
• 500 g mushrooms of your choice
• 30 g butter
• 1 ¼ liters vegetable broth
• 1 tbsp flour
• 2 tbsp crème fraîche or sour cream or sour cream
• 100 g hard cheese, grated
• salt and pepper
• Nutmeg, freshly grated
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

Cut the rolls into cubes. Whisk the eggs with the milk and pour over the bread cubes. Add 1 tablespoon of parsley, herb salt, pepper, and nutmeg. Let everything marinate well. Grease a baking dish. Clean and finely chop the mushrooms. Sauté them in a pan with butter along with the remaining parsley (or diced onion and a pinch of garlic, if you like). Dust with flour. Pour in the broth and season. Finish with crème fraîche, sour cream, or sour cream. Place half of the marinated bread cubes in the baking dish, top with the mushrooms. Cover with the remaining bread mixture and sprinkle with grated cheese. Bake in an oven preheated to 180°C (top/bottom heat) for about 30 minutes on the middle rack. Serve with a mixed salad or leaf salad.