Mushroom roast

Ingredients for 4 servings:

• ½ liter of milk
• 2 rolls (wholemeal)
• 1 kg mushrooms, mixed
• 1 bunch of parsley
• 2 onions
• 1 clove(s) garlic
• 2 tbsp vegetable oil
• some margarine
• 3 eggs
• 5 tbsp cheese, grated Gouda 45% fat.
• 1 tbsp yogurt, 0.3% fat
• Salt and pepper, white
• 1 tsp oatmeal

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

(vegetarian)

Heat the milk and soak the rolls in it. Clean and slice the mushrooms. Chop the parsley. Finely dice the onions and crush the garlic clove. Sauté the onions in oil, add the mushrooms, and simmer for about 10 minutes. Squeeze the liquid out of the rolls and stir in the breadcrumbs. The liquid should have evaporated. Remove from the heat, let cool slightly, mix with the eggs, cheese, yogurt, and parsley, and season. Pour into a greased loaf pan and bake in a preheated oven at 170°C for about 45 minutes. Serve with leaf salad (1.5 servings).