Bread Casserole with Mushrooms

Preheat the oven to 180 °C top and bottom heat. Cut the bread into thin slices.

Clean and thinly slice the mushrooms, finely chop the onions and sauté in the hot olive oil until translucent. Add mushrooms and continue to sauté until they have collapsed.

Season with parsley, salt and pepper. Place half of the bread slices in a baking dish and pour 100 ml of soy milk over them.

Whisk the remaining soy milk with the egg and season with salt. Spread the mushroom mixture on the bread slices and cover with the remaining bread slices.

Sprinkle with the cheese and pour the egg milk over the top. Bake for about 45 minutes until the top is brown and crispy.

Sprinkle the bread casserole with chives before serving.

Preparation Tip:

The bread casserole tastes especially good if you use chanterelles.

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