Lentils, Veggies and Mushroom Bake

This mushroom bake is an Easter traditional Romanian recipe, made vegetarian! It’s one of my favorite Easter recipes I make every year! 

I had no idea how to name this recipe in English. I thought for a while before giving up and name it simply, veggie mushroom bake. This is a Romanian traditional recipe which is made every year for Easter and we call it ‘drob’. Of course, as most traditional Romanian recipes, it’s not vegetarian and it’s made with boiled organs (bleah!).

This year will be the first year when my parents won’t eat any meat at all for Easter, so I thought, why not try to ‘vegetarianize’ all Easter recipes?! This way they won’t feel like something’s missing. I’m so glad I did! All the recipes turned out great and the Easter table looked more vibrant and colored as usual!

This mushroom bake was a huge success! Even better than I expected. It’s actually hard to tell if it’s the original meat recipe or not! Mushrooms give it a lovely taste and texture, and lentils make it even more amazing!

The trick for perfect, moist lentils, veggies and mushroom bake is the proportions between lentils and mushrooms. If you add too many lentils, the texture will be dry. Also, if you add too many mushrooms, it will be mushy. I found the perfect quantities which will make this mushroom bake have the perfect texture!

You have to try this mushroom bake recipe, you won’t be disappointed! Also, while browsing the web for other inspiring mushroom bake recipes, I found this lovely mushroom casserole! The fresh tarragon leaves seem just like a perfect ingredient in this recipe! I would have never thought of that!