A light, juicy and delicate omelet casserole made from stewed champignons, sour cream and onions is a versatile dish that can be served both for breakfast and dinner. Try it!
Summary
Cook Time
55 mins
Total Time
55 mins
Course
Side Dish
Servings (Default: 4)
Ingredients
Mushrooms (champignons / oyster mushrooms / forest) – 500 g
Prepare foods from the list. Champignons can be replaced with oyster mushrooms or fragrant forest mushrooms. In any case, it will turn out very tasty.
Wash the mushrooms, remove the skin from the caps, refresh the cut of the leg. Cut the mushrooms into small cubes. Peel the onions and also cut them into small cubes.
Melt 75-80 g of butter in a skillet over medium heat. Place the onions in there and fry for 3 minutes, until the onions are softer. Leave the remaining butter at room temperature to soften.
Then add the chopped mushrooms to the onion. Stir, fry for 3-4 minutes, until the mushrooms release the juice.
Add 100 g sour cream, salt and black pepper to taste to the pan. Mix well.
Reduce heat to low. Cover the pan with a lid and simmer the mushrooms for 10-15 minutes, stirring occasionally, until tender.
Combine eggs and the remaining 100 g of sour cream in a separate container. Whisk the mixture lightly with a fork until smooth.
Add the stewed mushrooms to the mixture of eggs and sour cream and about 3-4 tablespoon. tablespoons of ground crackers (I used coarsely ground crackers). Stir.
Turn the oven 180 degrees to preheat. Grease a baking dish with the remaining 20-25 g of softened butter and sprinkle with 1.5-2 tablespoon. tablespoons of ground crackers.
Put the mushroom mass into the mold. Sprinkle with grated cheese if desired.
Place the dish in a preheated oven and bake for 20-25 minutes, until golden brown.
Decorate the finished mushroom casserole with parsley leaves. The casserole can be served immediately or cooled to a warm state so that the slices keep their shape confidently when cutting.
Ingredients
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