Ingredients:
500 grams of mushrooms
1 onion
20 g sun-dried tomatoes (in oil)
4 tablespoons oil
100 ml white wine
200 ml whipping cream
1 tsp dried marjoram
Salt
pepper
2 eggs (size M)
50ml milk
3 slices of whole grain toast
1 tablespoon butter
1/2 bunch of flat-leaf parsley
Preparation:
1. Clean and halve the mushrooms. Finely dice the onion. Finely dice the sun-dried tomatoes.
2. Heat the oil in a large pan and fry the mushrooms until light brown on all sides. Add onions and sauté for 1 minute. Deglaze with wine. Add cream, tomatoes and marjoram. Season with salt and pepper. Pour the mushroom sauce into a casserole dish (approx. 15 x 15 cm).
3. Whisk the eggs and milk in a deep plate, lightly salt. Halve the toast slices diagonally. Dip in the egg milk and place on top of the mushrooms. Cover with butter flakes. Bake on the grid in a hot oven at 200 degrees on the middle rack for 20 minutes (convection oven not recommended).
4. Meanwhile, pick off the parsley leaves and chop finely. Serve sprinkled with parsley.
5. Tip: The casserole also tastes great with stale rolls. Simply cut into slices and soak in the egg milk for at least 5 minutes.