Sprouts-Mushrooms Zapekanka


0.75 lb sprouts
0.75 lb mushrooms
1 large onion
9 bread slices
1/3 lb ground cheese
1 tsp salt
1 tsp lemon juice
Pepper on taste
3 eggs
0.25 lb sour cream, or plain yogurt
5 tbsp milk
1/3 tbsp salt
Pepper on taste


Cut bread slices to cover the sides and bottom of an oven-safe dish (keep the leftovers).

Cut sprouts into 2-4 parts.
Bring water to boil, add salt and lemon juice, and put sprouts into the boiling water.
Boil for about 5-7 minutes.

Peel and cut the onions into small cubes, and simmer them in a skillet with butter under a lid.
Simmer for 3-5 minutes, the onions have to become clear.

At the same time, cut the mushrooms, and add them into the skillet with onions.
Simmer without a lid until all juices are absorbed.

Cut the bread leftovers into crumbs.
Drain the sprouts; mix with bread, and leave to cool.

When the mix becomes warm, mix it with ground cheese.
Whip the eggs, sour cream, milk, salt, and pepper.

Soak the bread slices in this whipped mix, and place them in the oven-safe dish, covering the sides and bottom of it.

Put the third part of the sprouts-mushrooms mix in the dish, and pour the third part of the whipped egg-sour cream mix on top of it.

Repeat twice more.

Pre-heat an oven to 380 F (180 C), and place the dish into the oven.

Bake for 30 minutes, then sprinkle the top of the zapekanka with ground cheese, and bake for 2-3 more minutes.

Serve hot.

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