Mushroom Loaf

For the mushroom loaf, finely chop the onion, clean and slice the mushrooms, finely chop the parsley.

Brown the onion with 1 tablespoon of butter, add the mushrooms and sauté, empty the mixture into a sieve and collect the juice.

Let the mushrooms cool down. Heat 50 g butter and fry the flour in it until light, add the juice of the mushrooms (possibly some soup) to a very thick mass, boil briefly and let it cool down.

Add the mushroom and onion mixture, parsley, egg and yolk. Add breadcrumbs, if necessary, to make a well malleable mass, which is finally seasoned with salt and pepper.

Form 4 loafs from this mass, turn them in breadcrumbs and fry them in hot oil on both sides. In the meantime, clean and slice the remaining 100 g of mushrooms.

Fry lightly in 40 g of heated butter, season with salt and pepper and keep warm. Drain the loaves well, arrange, top with roasted mushrooms and sprinkle with parsley.

Serve as a side dish with various cooked vegetables, depending on the season.

Preparation Tip:

The mushroom loaf is a light meal for friends of meatless food.

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