🍽 5-6
⏱ 30 MIN + baking (45 min)

☉ mushrooms (Portobello) 850 g
☉ larger onion 2 pcs
☉ olive oil 3 tbsp + extra
☉ sandwich / bread 150 g
☉ chili pepper 1 pc
☉ garlic (cloves) 3 pcs
☉ milk 300 ml
☉ parsley 1 handful
☉ breadcrumbs 4 tbsp + extra
☉ eggs 2 pcs
☉ dried oregano, paprika, salt, black pepper
In a larger pan in olive oil (3 tbsp), roast the finely chopped onion.
After 8 minutes, add the chopped mushroom stems, add a teaspoon of salt and a pinch of black pepper. Roast for another 2 minutes. Then add sliced ​​mushroom caps to the pan and fry for another 10-12 minutes on the open pan (or until the water released from the mushrooms evaporates and the contents of the pan are reduced). Drain and allow to cool partially.
Pour milk over the slices of sandwich or bread and let it soak for at least a quarter of an hour. Then squeeze the slices your palms and tear it into small pieces.
Add to the soaked bread: chopped chili pepper, finely chopped garlic cloves, finely chopped handful of parsley, a teaspoon of dried oregano, a teaspoon of paprika, chilled roasted mushrooms, two beaten eggs and 4 tablespoons of breadcrumbs. Combine everything.
Grease a narrow and longer baking dish (ideally a rectangle 30×10 cm) with olive oil and sprinkle with breadcrumbs. Fill with the prepared batch and place in an oven heated to 200 °C. Bake the first 20 minutes in the “down baking“ mode and the next 20-25 minutes in the normal mode (top + bottom).
After baking, let the loaf chill for 15 minutes, then cut into slices.

NOTES: Serve with roasted or mashed potatoes and fresh salad. It also tastes great cold, as a sandwich filling or a chilled cut.