Mushroom casserole

In order for a mushroom casserole to appear on our table for lunch, we will need stale white bread, from which we first cut off the crust. Total: the net weight of the bread crumb should be four hundred grams. Now we put the bread slices in a saucepan and pour them with milk. We keep it like this until the bread softens. As soon as this happens, we squeeze the bread (slightly), put it in a bowl and knead it with a fork. In a frying pan in vegetable oil, fry a beautifully diced onion, then add chopped mushrooms to it (you can, in principle, take any mushrooms, not necessarily white). When the mushrooms are slightly fried, add the softened bread crumb to them. Mix well and continue to fry on low heat. As soon as our mixture reaches such a state that it will freely peel off from the walls of the pan, remove it from the stove and put it to cool. Grind egg yolks with a little salt, add chopped fresh herbs (dill, parsley) to them. Separately, beat the whites with a mixer to a stable foam and add the whites to the yolks. After that, add the egg mixture to the mushrooms and mix everything carefully. We coat any suitable heat-resistant mold with oil, put the mushroom mixture into it and put it to bake in the oven until fully cooked. The food will arrive in about twenty minutes. The culinary recipe was taken on the forum of housewives, checked and passed on.