Drob de champignons, Romanian baked mushroom loaf

Name: Drob de champignons, Romanian baked mushroom loaf
Ingredients: 1 kg button mushrooms; 3 tablespoons oil; 2 medium onions (300 g); 5 eggs; 2 bunches spring onion greens; 30 g dill; 3 tablespoons flour; 80 g crumbled bread; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 pinch baking soda

Salad - Drob de champignons, Romanian baked mushroom loaf by Aurora B. - Recipia

Drob de champignons, a Romanian mushroom loaf, has visible slices of mushrooms and is served cold. The mushrooms are stewed with onion, then bound with eggs, herbs and bread crumbs; the loaf turns out tender and cool, an alternative to the distinctive taste of lamb drob. I choose large button mushrooms because they’re easier to clean and slice. Preparation: 20 minutes. Cooking: 55 minutes. Resting: 50 minutes. Total time: 125 minutes. Servings: 6. Approximately 240 kcal and 13 g protein per serving.

Ingredients

1 kg button mushrooms
3 tablespoons oil
2 medium onions (300 g)
5 eggs
2 bunches spring onion greens
30 g dill
3 tablespoons flour
80 g crumbled bread
1 teaspoon salt
1/2 teaspoon ground pepper
1 pinch baking soda

Preparation

1. Peel the button mushrooms and remove any fibrous bits, wash them and chop them. I cut the caps in half, then slice the caps and stems. 2. Chop the two onions and put them in a pan with 3 tablespoons of oil and the mushrooms. Stew over medium heat for 15 minutes, until the liquid has evaporated and the mixture looks like a stew. 3. Take the pan off the heat and leave the mushroom mixture to cool for 20 minutes. Then stir in the 5 raw eggs, the green parts of the spring onions cut into rings, the finely chopped dill, 3 tablespoons of flour, the crumbled bread, 1 teaspoon of salt, 1/2 teaspoon of pepper and 1 pinch of baking soda. 4. Pour the mixture into a baking tin lined with parchment paper or into disposable baking tins. Bake at 180°C for 40 minutes, until the loaf is set and lightly browned. 5. Leave the loaf to cool for 30 minutes before slicing. Keep it in the fridge for up to 3 days.

Notes

You can serve it with green salad, which adds something fresh alongside a cold slice. Large button mushrooms are easier to clean, and the caps show in the slices. Don’t soak the bread in milk; the mushrooms already add moisture to the mixture, and too much flour makes it heavy. In a wider tin, the layer is thinner, so check the loaf earlier. Honey mushrooms can replace the button mushrooms in the same quantity. If you double the quantities, stew the mushrooms in batches so the pan doesn’t get crowded. The dish contains eggs and gluten from the bread and flour; you can bake it before the meal and keep it chilled for up to 3 days.