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Life & Style Food & Wine Food & Wine
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Photo: Peter McIntosh
Photo: Peter McIntosh
Serves 4-6
1 cup chopped onion
4 cups grated carrots
450g chopped mushrooms
5 eggs
2 cloves garlic, crushed
1 cup fresh whole wheat breadcrumbs
1 cup grated cheddar cheese
¼ cup butter
salt and pepper
basil, to taste
thyme, to taste
Optional
cooked mushrooms
seasonal vegetables
Method
Melt butter in a pan before adding garlic, onions and mushrooms and saute until soft. Remove from heat.
Combine all ingredients (except half the breadcrumbs and cheese) in a large bowl. Season to taste.
Tip mixture into a greased oblong baking pan. Sprinkle remaining breadcrumbs and cheese on top and dot with butter before placing in a 180degC oven for about 30 minutes covered and then five minutes uncovered or until browned.
Remove from oven and allow to cool before serving.
Optional: serve with extra cooked mushrooms and seasonal vegetables.
Recipe provided by Tuppence Cafe from The Moosewood Cookbook, by Mollie Katzen. Recipe requested by Jill Brown