 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
DH went wild from the aroma as he waited for this to come out of the oven. I served it with a dollop of greek yogurt as a side to roast beef but they suggest serving it as a side to cabbage rolls or as a main dish garnished with sour cream and chives. I used a mixture of mushrooms, but I'd imagine ever-available and dependable button mushrooms would be just wonderful too. Also, I used 1/2 and 1/2 rather than milk and cream - use what you have in your fridge. Outstanding. Ingredients:
1/4 cup butter |
1 medium onion, finely chopped |
1/2 cup milk |
1/2 cup cream |
1 cup whole wheat bread crumbs (soft) |
1 lb mushroom, finely chopped |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
2 eggs, well beaten |
Directions:
1. In a small skillet over medium heat, melt butter.
2. Add onions and saute for 10 minutes, stirring frequently.
3. In a large bowl, combine milk, cream and breadcrumbs. Let stand for 10 minutes.
4. Preheat oven to 350F (180C).
5. Combine sauteed onion, breadcrumb mixture, mushrooms, salt, pepper and eggs. Mix well.
6. Pour mixture into a buttered 8-inch square baking dish.
7. Bake in oven for 1 hour, until tester inserted in center comes out clean.
8. Cut into squares and serve hot.
9. Nice as is or with a dollop of sour cream or yogurt.
|
|