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Greek casserole
4 servings
Separate the hats from the mushrooms, cut the legs into slices. Peel and cut into strips. Fry chopped meat in oil. Add chopped peppers and mushrooms, simmer for 5 minutes. Add sour cream and spices (a mixture of cumin, parsley, bay leaf, rosemary, basil, dill, marjoram, fragrance), salt, pepper. Put the meat mass in the baking dish, put the mushroom hats on top with shingles. Bake for 20 minutes, then sprinkle over the cheese, diced and bake for a further 20 minutes.
Separate the hats from the mushrooms, cut the legs into slices. Peel and cut into strips. Fry chopped meat in oil. Add chopped peppers and mushrooms, simmer for 5 minutes. Add sour cream and spices (a mixture of cumin, parsley, bay leaf, rosemary, basil, dill, marjoram, fragrance), salt, pepper. Put the meat mass in the baking dish, put the mushroom hats on top with shingles. Bake for 20 minutes, then sprinkle over the cheese, diced and bake for a further 20 minutes.
soft cheese 200 g, chopped meat 750 g, olive oil - 3 tbsp. spoons, fresh champignons - 600 g, bell red pepper - 1 pod, bell green pepper - 1 pod, sour cream - 375 g, spices to taste, salt to taste, pepper to taste
