Mushroom casserole

Ingredients for 2 servings:

• 500 g mushrooms
• 1 onion(s)
• 20 g tomatoes, dried in oil
• 4 tbsp oil
• 100 ml white wine
• 200 ml whipped cream
• 1 tsp marjoram, dried
• salt and pepper
• 2 m.-sized eggs
• 50 ml milk
• 3 slices of whole-grain toast
• 1 tbsp butter
• ½ bunch parsley, flat

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Mushrooms baked with wholemeal toast

Clean and halve the mushrooms. Finely dice the onion and also dice the sun-dried tomatoes. Heat the oil in a large pan, add the mushrooms, and fry until light brown on all sides. Add the onions and fry for about 1 minute. Then deglaze with wine and add the cream, tomatoes, and marjoram. Season with salt and pepper. Pour the mushroom sauce into a casserole dish (approx. 15 x 15 cm). Combine the eggs and milk in a deep plate and whisk together. Add a little salt. Cut the slices of toast diagonally in half. Then dip the slices in the egg mixture and place them on top of the mushrooms. Place small knobs of butter on top. Bake the casserole in a hot oven at 200 degrees Celsius (top/bottom heat) on the middle rack for about 20 minutes. Meanwhile, pick the parsley leaves and finely chop them. Serve the finished casserole sprinkled with parsley. Tip: You can also use stale rolls instead of toast. Simply slice and soak in the egg wash for at least 5 minutes.