In a few days we will celebrate Easter. A celebration in which all members of the family gather together to spend time and to eat specific food to this holiday. In my country we have: eggs (painted or boiled in red onion skins), lamb, cream sauce with horseradish, red wine etc.
Can’t wait to go home to my hometown to celebrate Easter and to be togheter with my family.
Maybe there are many of you who don’t like lamb, so a mushroom loaf is good too. It can also be made with chicken or pork if you still want to make it with meat. I think that such loaf can be cooked at any time of the year and it shouldn’t be prepared just for Easter. I make it whenever I have too many eggs in the fridge, mushrooms and some leftovers vegetables. You know that principle: nothing is lost, everything is transformed.
I really like this mushroom loaf. Even if there is no meat (animal protein), I still have a fairly good amount of protein from mushrooms and eggs.
Let’s see how I made it!
500 gr. mushrooms, cleaned and cut into smaller pieces
4 eggs + 1 egg to put it over the loaf
3-4 sping onions
1 red pepper, cut into smaller pieces
1 cup of shredded cheese
1 bunch of parsley + 1 bunch of dill, chopped
3-4 tablespoons of breadcrumbs
salt&pepper (to taste)
Put some olive oil in a pan and saute the mushrooms until all the water evaporates. Take out the mushrooms from the pan and put them in a bowl. In the same pan, add a bit of olive oil and saute the white side of the spring onions and the red pepper (both cut into smaller pieces). After they have sauteed, take them out from the pan and put them in the bowl, togheter with mushrooms. I chose to put he green part of the spring onion fresh in the composition.
Add the rest of the ingredients to the bowl, season with salt, pepper and mix to combine.
Put all the composition In a loaf pan, lined with parchment paper and grased with a bit of olive oil. Beat one egg and add it over the loaf. Bake in the oven for 35-40 minutes until it nicely browns. Allow to cool for about 20 minutes, then cut.