Vegetarian Döppekooche

Ingredients for 4 servings:

• 1.2 kg potatoes
• 200 g mushrooms
• 200 g grilled cheese
• 150 g feta cheese
• 1 large vegetable onion(s), approx. 200 g
• 4 m.-sized eggs
• 2 tsp butter
• 4 tsp soy sauce
• e.g. salt and pepper
• 1 tbsp, grated paprika paste or paprika powder
• 2 tsp sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 55 minutes

Potato casserole with feta, mushrooms and grilled cheese

Peel and grate the potatoes. This is very quick in a food processor. Place them in a bowl with the feta cheese and eggs. Dice the onion and fry in the pan with the butter. Chop the mushrooms and add them to the pan, adding a little more butter if desired. Briefly fry the paprika paste or powder and deglaze with soy sauce. If you like, you can add 2 teaspoons of sugar. Finally, dice the grilled cheese and fry it, then mix all the ingredients well. Season everything generously with salt and pepper. If you’re feeling daring, I only tasted the liquid. Insider tip: add a little broth. Pour the mixture into an oiled casserole dish and bake at 180°C (fan oven) for 90 minutes – ideally in a preheated oven, until the crust is super crispy. This recipe is my first attempt at a vegetarian version of a meaty dish. In my opinion, the soy sauce, mushrooms, and savory cheese are particularly important for the umami flavor. The picture shows a vegetarian Döppekooche on the left and a non-vegetarian one on the right – separated by baking paper.