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This is a vegetarian entree from Cooking Light Magazine. Translated from the Germanic Alsatian dialect, baeckeoffe means "baker's oven," as it was traditionally a dish that was brought to the local baker to cook in his oven. It's rich, warm and delicious comfort food! It is a bit time consuming so it's best to make on the weekend when you have a bit more time. I'm printing the recipe as is from my magazine, however to save time I used two separate pans at the same time so that I could get the carmelizing of the onions while reducing down the mushrooms.
1 1/4 cup
Units: US | Metric
Serving Size: 1 (490 g)
Servings Per Recipe: 4
The following items or measurements are not included: