Savory Semolina Mushroom Casserole
- 125 grams ham
- 125 grams ham
- 1 onion
- 150 grams Chestnut mushroom
- 150 grams button Mushroom
- 200 grams Chanterelle (canned)
- 50 grams Chervil
- 100 grams butter
- Lemon peel
- 4 large eggs (separated)
- 500 grams Quark
- 100 grams Semolina flour
- 1 teaspoon Baking powder
- 1 tablespoon butter
- Fat (for the pan)
- breadcrumbs (for the pan)
Cut both kinds of ham into small cubes.
Peel onion and chop finely.
Clean mushrooms and chestnut mushrooms and slice thinly. Drain and chop chanterelles. Rinse and shake dry chervil, pluck off leaves (set some aside for garnishing) and chop the rest coarsely.
Heat 25 grams (approximately 2/3 ounces) of butter in a pan and saute onion until soft, add ham and saute for a few minutes. Season with salt and pepper and remove from the pan.
Saute mushrooms in the same pan for a few minutes, season with salt, pepper and lemon zest. Remove pan from the heat.
Add 2/3 of chervil to mushrooms, mix the rest with diced ham.
Preheat oven to 200 ° C.
Whisk 75 grams (approximately 2 2/3 ounces) of slightly heated butter until fluffy. Add egg yolk, quark, semolina and baking powder and mix well.
Beat egg whites until stiff and fold into slightly cooled mushroom mixture. Butter casserole pan and sprinkle with breadcrumbs.
Place 3/4 of semolina mixture in the pan and smooth, spread with ham and mushroom mixture. Spread with remaining semolina mixture and top with 1 tablespoons of butter flakes.
Bake in preheated oven at 200°C (approximately 400°F) for about 35-40 minutes. Remove from the oven and serve garnished with chervil.