Usuba
Mushroom and Egg Casserole
A simple and hearty mushroom casserole with eggs. The mushrooms are boiled, then sautéed with herbs, covered with beaten eggs and baked until golden brown. This dish is perfect for both everyday meals and festive menus.
- Total
- 30 min
- Standard serving
- 164.8 g
Ingredients
Total 4
Instructions
- 1
Step 1
Rinse the mushrooms, boil them in salted water, then drain in a colander and let them drip dry.
- 2
Step 2
Finely chop the herbs. Place the herbs on an oiled skillet, add boiled mushrooms, salt and pepper. Fry over medium heat for several minutes.
- 3
Step 3
Grease a baking dish with oil and arrange the sautéed mushrooms with herbs in it.
- 4
Step 4
Beat the eggs slightly with a whisk, pour them over the mushrooms in the baking dish, and place in a preheated oven.
- 5
Step 5
Bake until a light golden crust forms. If desired, you can add sliced onion during the frying stage.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
