Thoroughly rinse the mushrooms from the brine and, after letting the water drain, cut them into small pieces. Boil the milk and put the breadcrumbs in it. While the mixture is cooling, separate the egg whites from the yolks. Add yolks, flour and two tablespoons of vegetable oil in a mixture of milk and crackers. Mix thoroughly.
Then add sliced mushrooms and grated cheese. Beat the egg whites into the foam and carefully pour into the mixture, then send the mass to the slow cooker, set the “Baking” mode for half an hour.
Serve the ready casserole with sour cream.
