6 egg whites
1 teaspoon lemon zest
1 tablespoon vegetable oil
2 (1 liter) cans sliced mushrooms
2 cups chopped onion
2 teaspoons dried oregano
2 teaspoons paprika
2 teaspoons dried dill weed
2 teaspoons dried sage
1 cup milk
1 teaspoon lemon zest
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
Heat water in a large saucepan over high heat. In a small bowl, mix together egg whites, lemon zest and oil.
Stir egg whites into lemon zest mixture. Pour about 2 tablespoons alternately into egg white and lemon zest mixture with spoon. Fry about 350 degrees F (175 degrees C) e o f each side, 3 to 5 minutes per side. Drain on paper towels.
Lift mushrooms out of cups. Mix with mushroom mixture and egg whites. Pour mushroom mixture over egg white batter. Dip bread in egg white mixture. Place on unprepared baking sheets. Roast about 24 hours in preheated oven, until golden.
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