John Myers
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Bulgarian Mushroom Gratin
The perfect bulgarian mushroom gratin recipe with a picture and simple step-by-step instructions.
for gratinating
- 2 piece Clove of garlic
- 300 g Mushrooms fresh
- 100 g Rice
- 1 tbsp Olive oil
- 300 ml Vegetable broth
- 1 tsp Tschubritza
- 3 piece Free range eggs
- 100 ml Milk
- 1 tbsp Chopped parsley
for seasoning
- Salt and pepper
aside from that
- Some butter for the pan
- Clean and wash the spring onions and cut into fine rings. Peel the garlic cloves and chop them very finely. Clean the mushrooms and chop them a little.
- Heat the olive oil in a saucepan and lightly fry the spring onions and mushrooms. Add the rice, garlic and Tschubritza briefly with fry and pour on the hot vegetable stock. Simmer over moderate heat for about 18 minutes, stir a few times. Season to taste with salt and pepper.
- Mix in between milk and eggs, season with salt and pepper. Chop the parsley and mix in.
- In a baking tin greased with butter, spread the rice and mushroom mixture while it is still hot. Pour the gratin mixture over the pan. Bake at 160 degrees in a preheated oven for about 15 minutes until the surface is medium brown.
- Green, mixed, cucumber and / or tomato salad tastes great with it.
info
- In Bulgaria this dish is prepared with different mushrooms, depending on the season: mushrooms, porcini mushrooms, chanterelles ….. A yoghurt dip is served with it: natural yoghurt mixed with chives, parsley, dill … sometimes with chopped garlic and of course a salad.
- Tschubritza is the universal national spice of Bulgaria. Tschubritza is simple summer savory (Satureja hortensis) or also known as garden savory.
- Have fun with the preparation and bon appetite!
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