Champignon Casserole
Champignons and eggs provide protein and umami, sour cream makes the texture tender, and cheese forms a browned crust. The hot casserole is filling, juicy, and aromatic.
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Inventory: Oven
714
Servings: 4 (1 serving ≈ 334 gram)
Digestion time: 4 hour
Complete protein: ✔
Slice the champignons (500 g) and onion (200 g), grate the hard cheese (100 g), whisk the eggs (250 g), and chop the dill (15 g).
Fry the champignons and onion in butter (50 g) for 3 minutes. Add the sour cream 30% (200 g), season with table salt (3 g) and black pepper (1 g), and cook for another 3 minutes.
Combine the mushrooms with the eggs and transfer the mixture to a dish greased with olive oil (15 g). Top with the cheese and bake at 180°C for about 10 minutes.
Sprinkle the finished casserole with dill and serve it hot.
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