Millet Mushroom Casserole

Preheat the oven to 200 degrees.

Boil water. add clear soup extract, onion (I), salt and the millet briefly scalded. Bring to a boil and make about 20 min. at mild energy.

Sauté onion (Ii) in hot fat for about 10 min. until soft. Mix eggs and sour cream, season with salt, pepper and a pinch of nutmeg.

(Note tom: about another use of the onion (I) is not indicated in the recipe) Mix millet, onion (Ii), mushrooms and parsley, fill in a greased gratin dish. Pour the egg and whipped cream mixture over it. Bake at 200 °C for about half an hour.

Serve with: Kitchen herb or Paradeiser sauce

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – that way you always have everything at hand!

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