Roasted fresh mushrooms
Roasted fresh mushrooms is a simple meatless dish that brings out their flavor and aroma. Rolls soaked in milk help create a soft mixture, which is seasoned with onion, garlic, and parsley. Baking gives the roast a tempting golden finish.
Ingredients · Servings 1 dose
- 500 g fresh mushrooms
- 3 rolls
- 200 ml milk
- 30 g onions
- 2 cloves of garlic
- 40 g butter
- 40 g lard
- 1 egg
- breadcrumbs as needed
- parsley to taste
- salt
- ground pepper
Method · 1 h
- Clean the mushrooms and cut them into smaller pieces. Peel the onion and garlic and chop them finely. Chop the parsley.
- Cut the rolls into smaller pieces, pour over the milk and let them soak briefly.
- Heat the butter in a pan, add the onion and let it soften for 3-4 minutes. Add the mushrooms and simmer for about 10 minutes, stirring occasionally, until they soften and the excess liquid has evaporated. At the end, add the garlic, salt, pepper and stir in the parsley. Let the mixture cool slightly.
- Preheat the oven to 180 °C. Mix the mushroom mixture with the soaked rolls. If the mixture is too thin, thicken it with breadcrumbs.
- Grease a baking dish with lard and spread the prepared mixture evenly into it. Beat the egg and brush the surface with it.
- Bake in a preheated oven at 180 °C for approximately 30 minutes, until the surface is golden brown. Serve the roast warm, preferably with boiled potatoes.
