Summary

Ingredients

• 500 g mushrooms (mushrooms, oyster mushrooms, chanterelles, porcini mushrooms)
• 100 g bacon, mixed and smoked
• 1 bunch parsley
• 1 bunch chives
• 3 onion (s)
• 500 g white bread, stale
• 50 g butter
• salt and pepper
• 0.25 liter ¼ milk
• 100 g cheese, rated
• 200 g whipped cream
• 1 egg (s)
• 1 egg yolk
• Fat for the shape

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Instructions

1. Rub the mushrooms with a damp cloth and clean. Finely dice the mushrooms, bacon and peeled onions. Wash the herbs, shake dry and chop finely. Cut the bread into approx. 1 cm wide slices.
2. Heat the butter in the pan and sweat the onions in it until translucent. Add the bacon with the mushrooms and stir-fry for 5 minutes. Season to taste with salt, pepper and the herbs.
3. Preheat the oven to 175 ° C. Place the white bread in a large, greased baking dish like a roof tile. Bring the milk to the boil and pour evenly over the bread slices.
4. Season the mushroom and bacon mixture to taste again and distribute it between the bread slices. Sprinkle the cheese evenly over the top. Whisk the cream, egg and egg yolk together, pour over the ingredients in the tin. Bake the casserole in the oven for about 45 minutes until crispy.
5. Tip: The casserole can be prepared well and refrigerated for a few hours. However, pour the egg-cream mixture over it just before baking. Be more generous with spices, as the bread devours a large part of their aroma.
6. This dish goes well with a green salad with chives and radishes. As a drink a beer or a white wine spritzer.