- 1000 g mushroom
- 1 large onion
- 2 cloves garlic
- 1 small red pepper
- 2 parsnips
- 1 carrot
- 2 eggs
- 125 ml of cream
- 2 tablespoon finely chopped dill
- 2 tablespoon finely chopped parsley
- 5 tablespoons olive oil
- salt and pepper
Preheat the oven to 200°C.
Clean mushrooms and chop in small pieces including the stems. Finely cut the onions and garlic. Wash peppers, remove seeds and chop it into small cubes. Grate the parsnips and the carrot.
Put 3 tablespoons oil in a frying pan, set pan on medium heat and sauté the onion, garlic, peppers, parsnips and carrot until all the vegetables are soft. Put the mixture in a bowl and set aside. Sauté the mushrooms (about 5-7 min) and put those in the bowl with the vegetables to cool.
Beat together eggs and cream, mix with the dill, parsley, salt and pepper. Pour everything into the bowl and mix well to a smooth paste.
Grease a large bread pan and pour the mixture in. Bake it in the oven about 30 minutes until the surface is golden. Cut the form into thick slices and serve warm with a salad on the side an a nice glass of white wine…