Mushroom casserole with egg milk

Name: Mushroom casserole with egg milk
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Potatoes; 250 g Carrots; 7-10 Tbsp Salt; 300 g Mushrooms; 200 g Chanterelles; 1 Onion; 1 TABLESPOON Oil; 1/8 l + 5 tablespoons of milk; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 1 Egg; 50 g grated medieval Gouda cheese; 7-10 Tbsp Parsley; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Potatoes
250 g Carrots
7-10 Tbsp Salt
300 g Mushrooms
200 g Chanterelles
1 Onion
1 TABLESPOON Oil
1/8 l + 5 tablespoons of milk
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
1 Egg
50 g grated medieval Gouda cheese
7-10 Tbsp Parsley
7-10 Tbsp Grease

Directions

1
Peel, wash and chop the potatoes and carrots. Boil potatoes and carrots covered with salted water and cook for about 20 minutes. Clean, wash and dry mushrooms.
2
Peel and finely chop the onion. Heat the oil in a pan. Fry the mushrooms and onions for 3-4 minutes. Season with salt and pepper. Drain potatoes and carrots, collect vegetable water and measure 1/8 litre.
3
Coarsely mash the potatoes and carrots. Stir in vegetable water and 1/8 litre milk. Season to taste with salt, pepper and nutmeg. Grease a casserole dish. Put mashed potatoes into the dish.
4
Spread mushrooms on it. Mix the egg and 5 tablespoons of milk. Season with salt and pepper and pour over the mushrooms. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes.
5
Serve mushroom casserole garnished with parsley. Black Forest ham tastes good with it.