Mushroom Casserole

Mushroom casserole, or mushroom pashtida — that’s what this dish is called in Israel. Lots of mushrooms sautéed with onions, combined with a delicious egg-and-cheese mixture. Flour is not typically added to casseroles like this, but that doesn’t necessarily make them light or diet-friendly 

Ingredients

• 500 g mushrooms (I used white button mushrooms)

• 1 large onion

• 3 eggs

• 250 g cottage cheese

• 250 g sour cream (14% fat)

• 2 tbsp mushroom soup mix

• 150 g grated cheese (I used marble cheese)

• salt, pepper, and vegetable oil for frying

Steps

1. Dice the onion and sauté in vegetable oil, stirring, for 2 minutes

2. Add the sliced mushrooms and continue cooking until the onions are golden

3. Season with salt and pepper to taste

4. Mix the lightly beaten eggs, cottage cheese, sour cream, mushroom soup mix, and 100 g of the grated cheese

5. Add the mushrooms and onions and mix everything together

6. Transfer the mixture to a baking dish and sprinkle with the remaining cheese

7. Bake in a preheated 180°C (350°F) oven for 30 minutes