Cauliflower and Mushroom Casserole

Delicious casserole of cauliflower and mushrooms with the scientific name Polypilus umbellifers. But everyone calls him “ram” or “ram’s head”. Now is the season for this delicious mushroom. It is not suitable for conservation, soup, or drying, but an excellent mushroom for gravies, julienne, or filling.

Cook: 40 minutes

Servings: 5

Ingredients

Directions

Here I have a mushroom “ram’s head” weighing 1.5 kg.
We disassemble it like cauliflower, cutting off mushrooms. Grind them immediately. Boil the mushrooms for 15-20 minutes and put them in a colander. And then we prepare various delicious dishes from them. Instead of these mushrooms, you can take oyster mushrooms or champignons. You don’t need to boil them.
Products for cauliflower casserole. Chop the onion finely.
Fry the onion in half the oil. Add mushrooms and simmer together with onions over low heat, stirring occasionally, for 10 minutes. Salt.
Boil cabbage in salted boiling water until half cooked – 5 minutes, drain the water.
Prepare the fill. Spread the flour in the remaining oil. Remove from heat and stir with sour cream. Break the eggs into a bowl, add flour with sour cream, salt, pepper, herbs, and beat lightly.
Grease a baking sheet with oil and sprinkle with breadcrumbs. Combine mushrooms with cauliflower and place in a baking dish. Fill with the prepared filling. Sprinkle with grated cheese on top. Put in an oven preheated to 180 degrees and cook the cauliflower casserole for 30-35 minutes.
Sprinkle the cooked cauliflower casserole with chopped herbs. This is a sectional view of a cauliflower casserole.

Bon Appetit!

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