Semolina Casserole with Curd and Mushrooms

A delicious mushroom dish for any occasion!

Mushrooms clean us mushrooms, rinse briefly and cut into fine leaves. Drain and chop the chanterelles. Pluck off chervil leaves – put a few aside – and chop coarsely.

Melt butter (1) in a frying pan, first sauté the onion in it until translucent, then add the ham and sauté. Season lightly with salt and pepper, remove. Then sauté the mushrooms in the hot fat. Season with nutmeg, salt, pepper and lemon. Remove the frying pan from the stove. Stir 2/3 of the chervil into the mushrooms, the rest into the ham and onion mixture.

Preheat stove to 200 °C.

Warm butter (2) slightly, stir until creamy. Stir in egg yolks, then incorporate curd cheese, semolina and baking powder. Stir in the slightly cooled mushroom mixture. Whip egg whites until stiff and stir in.

Grease a gratin dish well and sprinkle with breadcrumbs. Pour 3/4 of the curd mixture into it and smooth it down, spread ham mixture evenly on top. Finally, add the remaining curd cheese. Put butter (3) in flakes on top.

Bake the casserole in the oven for 35 to 40 minutes (gas. mark 3).

Sprinkle with the chervil put aside.

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