Casserole lean "Spring Meadow"

400 g oyster mushrooms

300 g frozen broccoli

6 potato tubers

2 onions

1 bundle of parsley and dill

2 Art. l. canned corn
some corn to choose? we'll show

greens

vegetable fat

ground black pepper

salt

Peel the potatoes, not very finely chopped, ready to boil in salted water.

One onion peeled, cut into cubes, until golden brown fried in butter.

Mushrooms cut into strips and fry in butter, add to them a second onion (chop sticks), pepper and salt to taste.

Liquid finished potatoes drain, leaving quite a bit, crushed into a puree.

Chopped herbs, add half green and roasted onions at the beginning of a puree, add the remaining herbs to the mushrooms.

Mark shape with a round bottom, put cling film, put three-fourths of mashed so that it covers all walls of the mold, put into the recess fungi top with the rest of puree.

Grease the baking tray for baking butter, gently turn the potatoes with mushrooms from the mold.

Cut off the stem of broccoli, cabbage lay on top of mashed potatoes, pushing it in between broccoli sprinkled corn.

Preparing casserole lean "Spring Meadow" about half an hour in a preheated 200 degree oven.