Millet porridge casserole with mushrooms

Wash the dried mushrooms, soak them in warm water for 1 hour, then cook them in the same water.

Remove the boiled mushrooms with a slotted spoon, chop finely, combine with strained broth, add salt, bring to a boil and add rinsed millet.

Cook the porridge on low heat until thickened, then place it in a water bath.

Peel the onion, wash it, cut into thin half-rings and fry in heated vegetable oil (35 ml).

Grate the cheese on a coarse grater.

Mix the cooked porridge with fried onions and crack eggs into it.

Transfer the porridge to a saucepan, sprinkle with cheese, and place in the oven for 15 minutes.