- pea protein strips: 150 g
- mushrooms: 230 g
- eggs: 2 piece(s)
- white wine: 100 ml
- cheese, vegan if you'd like: 150 g
- soft cheese: 100 g
- fat: 15 g
- flour: 1 tsp
- salt: 1 tsp
- lemon juice:
- spring onion:
Let the pea strips soak in a hot broth for 20 minutes and rinse and cut the mushrooms into slices in the meantime.
Drain the pea strips but collect the broth. Ensure that any remaining liquid has been squeezed out of the strips. Heat some fat in a pan and roast the pea strips and the mushrooms in it. Season to taste with salt and pepper.
Coat the pea strips and the mushrooms with a tsp of flour and douse them with a bit of the broth. Let them simmer for a moment longer and then remove them from the stove.
Separate the eggs. Stir the egg yolks together with white whine and pour them over the pea strips. Season once more to taste with salt and pepper and then place the pea mass in a fire-resistant dish.
Whisk the egg whites together with the cheese and pour it over the mass.
Bake in your pre-heated oven at 180 degrees Celsius for 20 minutes.
To finish it off pour some Worcestersauce and some lemon juice over the dish. Rice or some toast will go along nicely to this dish.