Summary

Ingredients

• 150 g millet
• 0.5 liter ½ vegetable stock, instant
• 350 g mushrooms
• 1 bunch spring onion (s)
• 3 tablespoon oil
• 1 bunch parsley
• 100 g crème fraîche
• 100 g cream
• 2 egg (s)
• 100 g cheese, rated
• salt and pepper
• Fat for the shape

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Instructions

1. Bring the millet and vegetable stock to the boil and leave to soak for 15 minutes over a low heat. Then pour into a greased casserole dish.
2. Clean the mushrooms and rinse briefly under cold running water. Halve or quarter large heads. Clean and wash the leek and cut into rings.
3. Mix the oil with the mushrooms and onions in a bowl and season with salt and pepper. Spread the mushroom and onion mixture over the millet. Bake in a preheated oven at 200 ° C top / bottom heat (convection: 170 ° C) for approx. 15 minutes.
4. Wash and finely chop the parsley. Mix the crème fraîche, cream, eggs, cheese, salt and pepper well. Fold in the parsley. Pour over the casserole and bake for another 15 minutes.