Crispy bread casserole with mushrooms

Ingredients for 4 servings:

• 500 g mushrooms (champignons, oyster mushrooms, chanterelles, porcini mushrooms)
• 100 g bacon, streaky and smoked
• 1 bunch of parsley
• 1 bunch of chives
• 3 onions
• 500 g white bread, stale
• 50 g butter
• salt and pepper
• ¼ liter of milk
• 100 g cheese, grated
• 200 g whipped cream
• 1 egg(s)
• 1 egg yolk
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wipe and clean the mushrooms with a damp cloth. Finely dice the mushrooms, bacon, and peeled onions. Wash the herbs, shake dry, and finely chop. Cut the bread into slices approximately 1 cm wide. Heat the butter in a pan and sauté the onions until translucent. Add the bacon and mushrooms and fry for 5 minutes, stirring occasionally. Season with salt, pepper, and the herbs. Preheat the oven to 175°C. Place the white bread in a large, greased baking dish, tiled like a roof tile. Bring the milk to a boil and pour evenly over the slices of bread. Season the mushroom and bacon mixture again and spread it between the slices of bread. Sprinkle the cheese evenly over the top. Whisk together the cream, egg, and egg yolk, and pour over the ingredients in the dish. Bake the casserole in the oven for approximately 45 minutes until crispy. Tip: The casserole can be prepared well in advance and refrigerated for a few hours. However, only add the egg and cream mixture just before baking. You may want to be a bit more generous with the spices, as the bread will absorb most of their flavor. This dish pairs well with a green salad with chives and radishes. For a drink, try a beer or a white wine spritzer.