1/8 cup yellow cornmeal
1/8 teaspoon dried chile peppers
1 teaspoon dried cumin
1/8 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
1 1/2 teaspoons garlic salt
1 teaspoon seasoning salt
1 1/2 teaspoons black pepper
1 onion, diced
2 cups carrots, sliced
1 cup parsley, minced
1 pound potatoes, peeled and cubed
1 (10 ounce) can mixed fresh mushrooms, undrained
Combine cornmeal, chiles, cumin, oregano, basil, oregano, garlic salt, black pepper, onion, carrots, parsley, potatoes and mushrooms in large bowl. Mix thoroughly. Cover and refrigerate 1 hour or until mixture is clear.
Preheat oven to 325 degrees F (165 degrees C).
Spread mixture into a 9x13-inch baking dish. Place dish on baking sheet and brush with egg wash to help egg retain structure and shape. Place edge of pan upright on baking sheet for securing with kitchen twine. Secure with twine and butchering knife.
Bake uncovered 30 to 40 minutes, or until toothpick inserted in center comes out clean. Cool deeply and chill for up to 2 hours or overnight.