Mushrooms for the casserole are fresh and suitable for frying: porcini mushrooms, baby mushrooms, saffron milk caps, honey mushrooms, hanger mushrooms... At any time of the year you can buy champignons on the market, which go especially well with potatoes and cheese. As for cheese, it is better to choose from durum varieties, melted or smoked is also suitable sausage cheese. In the layer with mushrooms, it will act as a binding element and will prevent the filling from spreading. And on top the cheese will cover the casserole with a noble and appetizing crust.
Ingredients:
- 500 g fresh mushrooms(champignons);
- 1 kg of potatoes;
- 200 g cheese;
- 200 g sour cream;
- 100 g butter;
- 1 large onion;
- 1-2 cloves of garlic;
- any greens to taste;
- salt, black ground pepper.
Potato casserole with mushrooms recipe
1. Wash the potatoes thoroughly, peel them, chop them coarsely and place them in a saucepan with cold filtered water. Place the pan over medium heat and boil the potatoes until tender. Then drain all the water and add sour cream to the still hot potatoes. Instead of sour cream, you can add a little milk or butter with raw egg. You can also leave a little potato broth and make mashed potatoes using it only.
2. Crush the potatoes with a mortar or puree with a blender. You don’t have to try too hard, small potato lumps will add viscosity to the mass, due to which the potato casserole with mushrooms will better hold its shape.
3. Wash the champignons, dry them and chop them very finely. Place a piece of butter in a frying pan and place it on the lowest heat.
4. Lay out all the chopped mushrooms, add chopped onions. For convenience, you can grate it on a coarse grater. Then stir, cover the pan with a lid and leave the mushrooms and onions to simmer over low heat for 5-7 minutes.
5. When the mushroom mass has significantly decreased in volume and mushroom juice appears, remove the lid from the pan, set the heat to medium and simmer a little more.
6. When half of the liquid has evaporated, the mushrooms can be removed from the heat and set aside until completely cooled.
7. Grease the baking dish with vegetable oil. I use round springform for a cake - it’s easier to get the casserole out of it later.
8. Place half of the mashed potatoes on the bottom of the pan.
9. Level the mashed potatoes with a spoon to form an even potato layer.
10. Grate the cheese on a fine grater.
11. Add half of the mushrooms to the cooled mushrooms. grated cheese and mix everything.
12. Place the second layer of mushrooms with onions and cheese in the mold. Some of the mushroom juice will be absorbed by the potatoes.
13. Place the remaining puree on top.
14. Level it with a spoon.
15. Spread the remaining sour cream on top.
16. Chop the parsley or dill, squeeze out the garlic.
17. Sprinkle top of potato casserole.
18. Sprinkle cheese on top.
19. Place in an oven preheated to 180 degrees for 30 minutes. To prevent the cheese on top from drying out and burning, I place the pan in the lower part of the oven, and place an empty baking sheet on top of the guides. Thanks to this technique, the heat is distributed evenly and the casserole does not burn on top.
Leave the finished casserole to cool in the pan. To make it beautiful and easier to remove from the pan, you can put the cooled casserole in the refrigerator for another couple of hours.
20. Remove the mold from a cold casserole in no time. And cutting such a casserole is a pleasure; the knife itself glides along the cooled cheese crust.
If desired, the chopped casserole can be heated in the microwave.
The most delicious potato casserole with mushrooms is ready! Here is such an interesting and simple recipe with photos. Bon appetit! 🙂
Potato casserole with mushrooms and cheese, or To the feast and to the world
Do you like mushrooms? Do you know what great amount Can you cook dishes from them? Mushrooms are fried, boiled and stewed, salted and pickled. They are used to prepare soups and main courses. Mushrooms are added to salads and made into hot and cold snacks. You can also make a wonderfully tasty casserole from mushrooms. And if you make a casserole with potatoes and mushrooms... However, this is exactly the casserole that we will try to prepare. Moreover, we use not one, but several recipes for this. Shall we begin?
Casserole “Almost French”
If you think that casseroles are prepared exclusively as an everyday dish, then you are mistaken. The casserole can also be served festive table. True, not all of them. This version of the casserole is perhaps the most suitable for a festive feast. And we will prepare it by analogy with everything famous meat French.
Ingredients:
400 g (packing) fresh champignons;
5-6 large potatoes;
Onion head;
200 g hard cheese;
50 g butter;
Breadcrumbs;
Half a glass of sour cream;
Salt.
Preparation:
We will need fresh mushrooms for the casserole. Therefore, we simply wash the champignons, dry them and cut them into thin slices (flat mushrooms). Peel the onion, cut it first into two halves, and then cut them into very thin half rings. We will prepare the form in advance. This could be a deep pan, a regular roasting pan, or even a baking dish. Grease the pan with butter and sprinkle breadcrumbs. Lightly salt the bottom of the pan and turn on the oven.
Now let's get to the potatoes. Peel it, wash it and cut it into thin (three millimeters) circles. Place the chopped potatoes on a clean towel and blot it to remove excess moisture. Next, we begin to place the potatoes in the mold, placing the circles in a circle and completely covering the bottom of the mold with them. When the potatoes take their place in the mold, salt them and place a second layer of mushrooms: also tightly, in a circle, completely covering the layer of potatoes with mushrooms. We will also add salt to this layer and cover it with a third layer of onions. We turn the cheese into cheese shavings using a grater and generously sprinkle it on the top of the casserole, which we also finish with sour cream.
Place the pan in the oven and cook the casserole for about thirty minutes. Serve hot, place on a large flat dish or cut into portions. By the way, this potato casserole with mushrooms and cheese is very tasty when served cold.
Casserole “Almost Italian”
Mushrooms are loved not only in our country. They are also popular in Italian cuisine. For example, Italians often add mushrooms to pizza. But since it’s casserole, not pizza, that’s on our agenda today, we’ll prepare it based on Italian pizza.
Ingredients:
Half a kilo of potatoes;
2 eggs;
300 g cheese;
200 g mushrooms;
Onion head.
Preparation:
Wash the champignons and leave to dry. Wash the potatoes, peel them and cut them in large pieces and boil until fully cooked (you can even let it boil a little). Remove the finished potatoes from the broth and crush them with a pestle. Important! We don’t turn the potatoes into mashed potatoes, but mash them into large lumps. Now peel and finely chop the onion, place it in a frying pan with hot vegetable oil and fry over high heat until golden brown. While the onion is frying, chop it into coarse grater cheese and cut mushrooms into small pieces.
Now comes the fun part. Place a third of the grated cheese, fried onions into the crushed potatoes and break two raw eggs. Mix. Take a deep baking tray or baking dish, grease it with oil and put half of our potato mixture on the bottom. Place mushrooms on top and sprinkle with half of the remaining cheese. Place the rest of the potatoes on top of the cheese, lightly compact them and sprinkle with the remaining portion of cheese.
Preheat the oven to 150 degrees and place the casserole dish in it. We wait about half an hour, and then turn up the heat and bring the casserole until fully cooked. As a result, we get an almost Italian-style potato casserole with cheese - with mushrooms and a beautiful golden brown crust.
Casserole “Russian style”
In our national cuisine casseroles somehow don’t figure very much. We all more pies let's bake! But there is a recipe for potato casserole with mushrooms that will not be inferior in taste to traditional Russian pies. And this casserole looks almost like real pie. Try cooking this wonderful dish, and you will see this with your own eyes.
Ingredients:
A kilogram of crumbly potatoes;
300 g forest fresh or frozen mushrooms;
100 g hard cheese;
Onion head;
A pair of garlic cloves;
Half a glass of milk;
A couple of tablespoons of butter;
Half a glass of sour cream;
Vegetable oil for frying;
Salt and black pepper to your taste.
Preparation:
Wash the potatoes, peel them and boil them in salted water. We will also peel the onion and chop it very finely. Finely chop the garlic cloves with a knife. Grind the cheese using a grater. Wash the mushrooms thoroughly, peel (if necessary) and cut into small pieces. If you use ready-made frozen mushrooms, you must first defrost them.
Now pour it into the frying pan vegetable oil, heat it up and put the onions and garlic there. Fry until half cooked. Next, put the mushrooms in the roasting pan and continue cooking until the mushrooms are ready. In total it will take us about fifteen minutes. Season the fried mushrooms with ground black pepper, salt, add sour cream, mix and simmer for a couple of minutes.
Now drain the water from the potatoes, add butter, salt (to taste) and mash the potatoes until pureed. Heat the milk, pour it into the potatoes and mix everything thoroughly. Now take a round pie dish (preferably with wavy sides), generously grease it with oil and put mashed potatoes into it. We level the mashed potatoes into the mold, pushing the potatoes to the edges of the mold and forming sides like on a pie dough. You can do it differently. Place in the mold and smooth out three-quarters of the puree, and place the rest in a pastry bag, from which press a side around the circumference of the potato cake.
Place the fried onion and mushroom with sour cream into the formed cavity and sprinkle with grated cheese. Now our potato casserole with cheese goes into the oven, which we will turn on in advance and preheat to 180 degrees. We bake our creation for about half an hour. Let the finished casserole cool completely, and then cut it into portions. Why not pie?
Quick casserole
Now imagine what you have after dinner or after festive feast There was mashed potatoes left, and there was a bag of mushrooms in the freezer. And in general, this recipe is a great way to utilize the remnants of a homemade feast, after which not only will there be mashed potatoes, but also a few pieces of cheese and the pitiful remains of mushrooms, which for some reason did not fit into the salad, are lurking forlornly in the refrigerator. That's when the recipe will come in handy! So…
Ingredients:
Mashed potatoes (yesterday's);
Fresh, frozen or fried mushrooms (as much as left);
Cheese (several pieces);
Milk (sour cream or mayonnaise);
Eggs.
Preparation:
Considering that you no longer have the strength to cook after the previous feat at the stove, we will cook the casserole in the microwave. Take any suitable form (plastic or glass), grease it with oil and put the puree there. We knead it, level it and compact it. We quickly defrost frozen mushrooms in the same microwave; we simply cut fresh ones into pieces or slices. And if there is any fried mushroom or caviar left, we use them too.
Place the mushrooms tightly (or however you like) on the potatoes and pour the omelette mixture over them. We make it from eggs and milk or from eggs and mayonnaise (sour cream). Just mix these ingredients and shake well. If possible, we grind the cheese on a grater, and if this is not possible, then we simply break it with our hands or cut it into small pieces with a knife. Place the cheese on top of the omelette mixture and microwave the pan.
We turn on the oven at full power, set the timer for ten minutes and wait for the microwave to prepare the casserole for us. After the “ding” sound, we take the casserole out of the oven and, with a feeling of fulfilled duty, treat our family with hot and delicious breakfast. Here, they say, what feats we are still capable of for the sake of you, our loved ones!
Potatoes have a wonderful property - they never get boring. You can make a lot from the tubers delicious dishes, including potato casserole with mushrooms in the oven. If I listed all the recipes found in my notebook, I wouldn’t have enough fingers on one hand. Bake with tomatoes, cheese, vegetables. Make a layer of minced meat, any meat - chicken fillet, pork, beef.
By adding cream or sour cream, the result is amazing. delicate dish With unusual taste. Prepared with forest mushrooms - porcini, chanterelles, honey mushrooms. When the mushroom season is over, champignons, available all year round, come to the rescue.
Potato casserole with mushrooms and minced meat
A festive look for a layered casserole. The taste of the dish will undoubtedly be enhanced by the addition of tomatoes, peppers and cheese.
Take:
- Potato tubers – 3-4 pcs.
- Mushrooms – 150 gr.
- Minced meat – 200 gr. (chicken, pork, or a mix of them).
- Large onion.
- Tomato.
- Sweet pepper – ¼ part.
- Milk – 200 ml.
- Cheese – 300 gr.
- Pepper, salt.
Step-by-step recipe with photos
Cut the peeled potato tubers into slices. I advise you to divide very large ones in half, they will bake at the same time as the rest.
Place half of the amount in the mold, immediately add salt and pepper.
Place the minced meat on the potato layer, spreading it over the entire surface. There is no need to add anything to the minced meat.
Add some salt and pepper again. Cut the onion into half rings, set aside half, we will add it later. Distribute the second evenly over the minced meat.
Next place the tomato slices.
Share fresh champignons plates. With wild mushrooms, the casserole will turn out much tastier and more aromatic, but champignons are available all year round, so the recipe is adapted for them.
Place the mushrooms on top of the tomatoes and add a little more salt to the dish. Lightly press the ingredients with your hands.
Then comes a layer of onion rings. We again salt and pepper it a little.
The final layer is potatoes.
Pour milk into the mold. There should not be too much of it, otherwise it will boil away during the baking process. Fill halfway through the mold. Milk can be replaced with sour cream.
Place in the oven, heating it to 170 o C. bake for 40 minutes, then remove and decorate with cheese shavings.
Place back in the oven, after 10 minutes the cheese will brown. The dish is ready.
Casserole with minced meat in the oven from raw potatoes
Feature of the dish - meat balls. Thanks to them, the dish looks great on the table. If you like to cook, check out other recipes.
Ingredients:
- Minced meat – 500 gr.
- Cherry tomatoes – 300 gr.
- Potatoes – 1 kg.
- Eggs – a couple of pieces.
- Champignons – 200-300 gr.
- Carrot.
- Garlic – 3 cloves.
- Bulb.
- Semolina – 3 spoons.
- Mayonnaise – 5 large spoons.
- Ready mustard - 2 small spoons.
- Turmeric – teaspoon.
- A bunch of dill, sunflower oil, pepper, salt.
How to cook the casserole:
- Finely chop the onion and sauté in a small amount of oil.
- At the same time, crush the garlic with a press and finely grate the carrots. Chop the mushrooms.
- When the onion becomes transparent, add the vegetables and mushrooms to the onion. Sprinkle with turmeric. Fry the vegetables until golden brown.
- Peel the potatoes and grate them. Add mayonnaise, mustard, semolina and chopped herbs. Beat the eggs and add salt. Mix the mixture thoroughly.
- Combine with the roast, mix well again - the base of the casserole is ready.
- Form the minced meat into not too large balls (wet your hands so that it does not stick).
- Place the potato mixture in a greased pan. Level it out.
- Place the balls on top, slightly pressing them into the potatoes. Place cherry tomatoes between them.
- Place the mold in the oven (180 o C). Bake until done.
Lenten potato casserole with mushrooms
I offer a recipe for preparing a dish of mashed potatoes for vegetarians, fasting adherents healthy eating. In 100 gr. casseroles are 101 kcal, so you can safely ask for more.
- Potatoes – 1.5 kg.
- Large onion.
- Champignons – 200 gr.
- Carrot.
- Garlic - a couple of cloves.
- Vegetable oil, salt, herbs, black pepper.
- Turn the boiled potatoes into puree, add half of the broth in which they were boiled, and mix the mixture.
- Chop the greens, mushrooms, onions, and grate the carrots. Place in a frying pan, fry in vegetable oil until beautifully golden brown.
- Divide the puree into equal halves. Make a casserole pillow from one, placing it in a greased pan.
- Place the mushroom filling in the middle.
- Cover with the second part of the puree.
- Cook for 15-20 minutes, depending on oven capacity.
- If you see a golden brown crust, take it out and call it to the table.
Potato casserole with chicken in sour cream
I offer the simplest recipe for a delicious homemade chicken breast fillet casserole.
- Chicken fillet – 300 gr.
- Onion.
- Mushrooms – 300 gr.
- Grated cheese – 100 gr.
- Potatoes – 3-4 tubers.
- Sour cream.
- Pepper, rosemary, salt.
Cooking technology:
- Boil the breast so that it does not turn out bland, add a little bay leaf and pepper to the broth.
- Cool the meat, chop into cubes, season with rosemary.
- Chop the mushrooms and onions finely, add pepper, salt, stir, and leave to marinate a little.
- Boil the potatoes. Let cool slightly, divide into circles.
- Place half of the potato slices into the greased pan. Sprinkle with salt.
- Scatter cold cuts, sprinkle with half the cheese.
- Cover with a second layer of potatoes and spread the mushroom layer evenly.
- Sprinkle the top with cheese, pour over sour cream (sometimes, depending on the mood, I add a little garlic to the sour cream).
- Cooking time – 25-30 minutes, target – golden crust. Oven temperature – 170-180 o C.
Casserole with meat from mashed potatoes
The recipe is especially relevant if there is some puree left from yesterday’s meal, and there is nowhere to put it. Instead of fillet, you can use ready-made minced meat.
Required:
- Chicken, pork, beef (choose to taste) – 500 gr.
- Potatoes - kilogram.
- Champignon mushrooms – 200 gr.
- Bulb.
- Green peas (can be frozen) – 100 gr.
- Carrots – 130 gr.
- Butter – 30 gr.
- Egg.
- Olive oil – large spoon.
- Garlic cloves – 2 pcs.
- Salt, spices.
- Finely chop the carrots, garlic, and onion. Fry in olive oil until golden.
- Finely chop the mushrooms and throw them into the onion. Fry further, remembering to stir the contents.
- Place finely chopped meat in the pan. Pepper and add any other seasonings you wish. Continue frying, stirring with a spatula. If you like a little sourness, add tomato paste at this stage.
- If you don’t have ready-made puree, boil the potatoes and turn them into puree. Add eggs and butter, mix thoroughly.
- Add to cooled meat green pea. Place it on the bottom of the mold.
- Spread the puree on top and smooth it out.
- Bake for half an hour at a temperature of 180 o C.
Potato casserole with mushrooms and cheese
Simple and extraordinary delicious recipe dishes with cheese and mayonnaise.
You will need:
- Any mushrooms – 350 gr.
- Potatoes – 600 gr.
- Bulb.
- Mayonnaise - as needed.
- Cheese – 150 gr.
- Sunflower oil, salt, ground pepper.
Preparation:
- If you take wild mushrooms (for example, honey mushrooms, porcini mushrooms), boil them for about 20 minutes. There is no need to cook the champignons. Cut them into slices, then fry in oil.
- Boil the potatoes, cool a little, cut into slices.
- Chop the onion into half rings and fry separately from the mushrooms.
- Grate the cheese coarsely.
- Place half of the potato slices into the pan. Season with pepper, salt, pour mayonnaise, spread over the surface of the potatoes.
- Next, spread the mushroom layer and brush with sauce again.
- Place the onions on top of the remaining potatoes. Sprinkle with cheese.
- Cooking time is 25-30 minutes, since all the ingredients are already ready. Oven temperature 180 o C.
Casserole with porcini mushrooms in cream
Noble White mushroom, cream will create an exquisite combination and a festive mood.
Required:
- Tubers – 6-7 pcs.
- Porcini mushrooms – 400 gr.
- Heavy cream - a glass.
- Garlic – 1-2 cloves.
- Bulb.
- Provençal herbs, pepper, salt, butter.
How to do:
- Cook the tubers until almost done. Crush the garlic into a paste using a press.
- Boil the mushrooms, drain in a colander, and wait for the broth to drain. When the mushrooms have cooled, chop finely. Fry with diced onion.
- Grease the inside of the mold with a piece of butter and garlic gruel.
- Place a potato layer, then make a mushroom layer.
- Top with another layer of potato circles.
- Add finely grated cheese to the cream. Sprinkle with seasonings, stir and pour into the dish.
- Cook the casserole in the oven until golden brown crust.
Video recipe with a step-by-step description of how to prepare potato casserole with mushrooms. Have a delicious evening meal!
- Oyster mushrooms, champignons or forest mushrooms 800-1000 g,
- Cheese – 200 g,
- Chicken eggs 2-3 pcs.,
- Sour cream – 200 g,
- Salt,
- Pepper,
- Vegetable oil – 1 tbsp. spoon,
- Flour or starch - 1 tbsp. spoon.
Cooking process:
Let's prepare the ingredients according to the list. A casserole made from forest mushrooms. But since the “quiet” hunting season is still far away, we use those mushrooms that are available. I had 700 g of oyster mushrooms and 200 g of champignons.
Oyster mushrooms and champignons should not be soaked, like many forest mushrooms. Mushrooms need to be sorted and washed with water. Grind and place in a frying pan.
Evaporate the moisture and bring until half cooked with a small amount of vegetable oil. Mushrooms during heat treatment you need to add salt and spices. Mushroom casserole can be prepared with the addition of onions. In this option, the chopped onion. It is fried until transparent and then stewed with mushrooms.
In the meantime, prepare the remaining ingredients for the casserole. Grind the hard cheese on a grater and break it into a deep bowl raw eggs and add sour cream and spices to them.
Using a whisk or mixer, mix eggs and sour cream, add a thickener of your choice (flour or starch).
As mentioned above, the sour cream and egg filling can be replaced with Bechamel sauce. We told you how to prepare it.
It is advisable to grease the walls of the baking dish with oil. Place prepared mushrooms on the bottom.
Sprinkle cheese on top.
And pour the prepared sauce over it all, distributing it evenly over the entire surface.
Mushroom casserole of oyster mushrooms and champignons will be cooked in the oven for 20-25 minutes until beautiful golden crust. The oven should be preheated to 190 degrees.
It is advisable to serve the dish hot or warm until cheese crust remains soft. Serving – portioned, with fresh vegetables or greens. I wanted to add a couple more spoons of sour cream to my plate.
I’ll tell you how to cook this mushroom casserole in a slow cooker.
Casserole with mushrooms in a slow cooker
For the casserole you will need the same (or less) amount of mushrooms. In the recipe presented today, most oyster mushrooms are used, but you can safely use only champignons. We also prepare cheese for the dish and, if you want, a small zucchini and onion (one piece is enough). To fry mushrooms you will need oil and salt.
Mushrooms should be washed, peeled, and large ones should be cut into pieces. You can fry mushrooms and onions at the same time by adding a multicooker bowl a small amount of oils The cooking time will depend on the power of the unit and the program you choose. When the “Baking” function is turned on, mushrooms and onions are fried in a Panasonic or similar multicooker with a power of 670 W for 25-30 minutes. In my new Redmondt, at a power of 900 W on the “Frying” program, I will need almost half as much time. Don't forget to open the lid and stir.
You can add dried herbs to the fried mushrooms for flavor, but you should know when to stop so as not to overpower the subtle mushroom aroma.
All ingredients are mixed, salt is added if you have not done so before. Spread the grated cheese in an even layer and top it all with beaten eggs and sour cream.
The “Baking” option is turned on for approximately 25-30 minutes. Bake in this mode with the lid closed until the cheese melts. You definitely won’t get the same golden brown crust as a casserole in the oven, but the casserole will turn out tender and more juicy.
Bon appetit to the Notebook website!
Best regards, Anyuta.
Golden Potato Casserole with Mushrooms is essentially mushrooms and potatoes, cooked separately to a certain degree of doneness and baked together. So why make a casserole when you can make two? different dishes? Surely it will be the same result? But no! Baking with each other, soft tender potatoes and meaty, golden-fried or piquantly marinated champignons turn into a real flavor bomb. Nothing to do with "boring" mashed potatoes and ordinary fried champignons. Well, let's try to cook the most delicious potato casserole with aromatic mushrooms according to photo-tested recipes?
Simple potato casserole with mushrooms and onions
To implement this delicious idea, you will need the ingredients listed below. In addition to them, take a little inspiration and a big pinch of good mood. And don’t forget about your desire to cook something unusual and mega-appetizing.
And here is the list of products: potatoes – 1 kg; fresh champignons – 250-300 g; chicken eggs category CO -2 pcs.; onions - 2 medium-sized onions; pasteurized cow's milk - 1,200 ml glass; 40 g butter and 2 tbsp. l. vegetable; sour cream (any fat content) – 3 tbsp. l.; salt - a large pinch (or a little more, to taste); ground black pepper - a pinch; fresh garlic - 3 small cloves (or a pinch of dried).
Boil the potatoes until tender, after peeling, washing and cutting into medium cubes. Don't forget to add salt. Not immediately, but 7-10 minutes after the water boils. Cook at moderate boil for 20-25 minutes. Boiled potatoes mash into a puree. During the pureeing process, add warmed (required!) milk, raw eggs ( room temperature) and soft butter. Turn everything into homogeneous mass. By the way, the cooking process will give you time to deal with the mushrooms and onions. Cut the mushrooms into slices (first, of course, peeling or washing). And chop the onion into cubes. Heat a frying pan (dry) and add mushroom slices. Over medium heat, stirring, evaporate all the liquid from the mushrooms. Then pour in the oil. Add onion. Fry until lightly browned. At the very end, before turning off the heat, add salt. Pepper and add the garlic that has been pressed through the crusher. Stir. Take a heatproof pan and grease the inside with butter. Place half of the potato mixture on the bottom of the mold. Level it out. Pour in the mushroom mixture. Cover the top with the remaining puree. Lubricate the top with sour cream and send the future delicacy to bake in a preheated oven. Baking temperature – 200 degrees. Time – 25-35 minutes. Serve the finished potato casserole with champignons with vegetable salads or delicious light sauces.
Interesting potato casserole with pickled mushrooms
No fresh mushrooms? No problem - pickled honey mushrooms, champignons and even butter mushrooms make an incredible casserole. And what is the aroma?! Just the smell and sight of the dish instantly makes you salivate profusely!
So, in addition to a half-liter jar of pickled mushrooms, you will need a kilo of potatoes; 1 large onion; 2 chicken eggs category CO; 130-150 g hard cheese; 30 g butter and 1-1.5 tbsp. l. vegetable oil. You will also need salt and pepper and a small bunch of fresh herbs (dill and parsley are fine).
Peel the potatoes. Coarsely chop and boil until tender. Be sure to salt the potatoes a quarter of an hour after the water boils. Mash the finished potatoes with a masher or pass through a meat grinder. It is better not to use a blender, as the mass will be sticky. Rinse the mushrooms from the marinade and cut into medium cubes. Rinse and chop the greens. Chop the onion into cubes. And fry in vegetable oil until a nice golden color. Grate the cheese. Beat the eggs with a whisk or fork. Mix potatoes, fried onions, herbs and mushrooms. Add some pepper and salt. Stir. Add beaten eggs. Stir again. Place the potato-mushroom mixture in a baking dish and top with butter. Place the casserole dish in the preheated oven. Cook at 180-190 degrees for 20-25 minutes.
Hearty potato and mushroom casserole with minced meat in the oven
Have you ordered a proven recipe for potato casserole with mushrooms? Receive and sign. Brilliantly fast, immensely tasty and indecently simple. This “neighborhood” of potatoes, meat, mushrooms and cheese cannot be called anything other than appetizing. What am I telling you, try it yourself.
From these products it turns out delicious casserole: 6 medium-large potato tubers; chopped meat(half pork and beef) – 350-400 g; champignons – 120-150 g; hard cheese– 80-100 g; a little vegetable oil; medium onion, as well as pepper and salt - to taste. You will also need: half a glass of sour cream and low-fat mayonnaise(anti-fans of this sauce can replace it with good old sour cream); 2-3 cloves fresh garlic; 1 egg CO categories.
Peel and wash the potatoes. Cut into as thin, almost transparent circles as possible. Wash or peel the champignons. Cut into slices or strips. Chop the onion into half rings or rings. Grate the cheese. Fry the mushrooms. Place them first in a dry frying pan. Evaporate the liquid. Then add vegetable oil. Add the onion immediately after adding the oil. Lightly brown everything, cool slightly and mix with minced meat. Add pepper and salt to taste. Place half of the potatoes in a greased baking dish. Then minced meat with mushrooms and onions. Top with cheese. And cover with the second half of the potatoes. Prepare the filling. Mix sour cream and mayonnaise and a beaten chicken egg. Add a pinch of salt and pepper, chopped garlic. Pour the resulting sauce into the mold. Place in the oven to cook at 180-200 degrees for 40-50 minutes. Serve sprinkled with herbs.
That's all. Knowing these simple recipes potato casseroles, you can come up with your own. After all, preparing dishes of this kind is a pleasure.
