Potato / Mushroom Bake

My wife, Faye, left me today. It’s only been six days since our 42nd wedding anniversary and two days before my birthday. I drove her to the airport in the early hours of the morning before daybreak.

Oh… no worries… she’ll be back, I am certain. She’s just going to Arizona for the annual get-together with her Canadian sisters, and will be flying back home in nine days.

So… I’ll be cooking for one for the next week or so. Meanwhile, here’s something I made over a week ago.

I thinly sliced onions, mushrooms, potatoes and green bell pepper, then tossed them with all purpose flour, salt and pepper.

potatoes & mushrooms bake

potatoes & mushrooms bake

potatoes & mushrooms bake

 

After transferring the floured and seasoned vegetables into a baking dish I added a few beaten eggs seasoned with salt.

potatoes & mushrooms bake

 

Bread crumbs mixed with shredded Asiago cheese were sprinkled on top and it baked with a lid at low temperature (325ºF) for about an hour. For the last few minutes of baking I removed the lid and switched the oven to broil.

potatoes & mushrooms bake

potatoes & mushrooms bake

potatoes & mushrooms bake



 


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