Mushroom Casserole

Ingredients for Mushroom Casserole Recipe

• 1 eggplant
• 4-5 green peppers
• 500 g mushrooms

for sauce;

• 4 tomatoes
• 1-2 cloves of garlic
• 1 green pepper
• 1 small onion
• salt

To boil the mushroom:

• 1 liter of water
• half a lemon
• 1 teaspoon salt

Mushroom Casserole Recipe

First, put 1 liter of water in the pot, add lemon and salt to it, boil water, then add 500 g of mushrooms to it, boil it for 5-10 minutes, turn it off when it gets soft.
Then peel 1 eggplant with variegation. Then fry it in the pan. Fry 5 green peppers as well. Divide the 4 casserole peppers, aubergines and mushrooms.
For sauce; Grate 4 tomatoes. Peel the garlic. Chop the onion small. First, fry the onions in a pan until they turn pink. Chop the garlic very finely and fry it with the onion. Add the black pepper. Add the tomatoes last, add salt. Cook until the tomato juice is absorbed. Divide the sauce into the casseroles with 2-3 tablespoons. Finally, add 2-3 tablespoons of water to each casserole. Place the casseroles on the tray and fill the tray with water so that it reaches half of the casseroles. Bake in the oven at 200 degrees for 40 minutes. You can take the casseroles out and sprinkle 1 glass of grated cheddar on it, then put it back in the oven and cook it again for 10 minutes, but I made it without the cheddar, it’s very good..

Enjoy your meal.