Do you like mushrooms?Do you know how many dishes can be made from them? Mushrooms are fried, boiled and stewed, salted and marinated. Soups and main courses are made from them. Mushrooms are added to salads, hot and cold appetizers are made with them. And 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 we will try to make. Moreover, we will use not one, but several recipes for this. Shall we begin?
Casserole "Almost in French"
If you think casseroles are cookedexclusively as an everyday dish, then you are mistaken. The casserole can also be served at a festive table. True, not every kind. This version of the casserole is probably the most suitable for a festive feast. And we will cook it in the same way as the well-known French meat. Ingredients:
- 400 g (packing) of fresh champignons;
- 5-6 large potatoes;
- Head of onions;
- 200 g of hard cheese;
- 50 g of butter;
- Breadcrumbs;
- Half a glass of sour cream;
- Salt.
Preparation:We will need fresh mushrooms for the casserole. Therefore, we will simply wash the champignons, dry them and cut them into thin slices (flat mushrooms). Peel the onion, first cut it into two halves, and then cut them into very thin half rings. Prepare the mold in advance. This can be a deep baking sheet, a regular roasting pan or even a baking dish. Grease the mold with butter and sprinkle with breadcrumbs. Lightly salt the bottom of the mold and turn on the oven. Now let's take care of the potatoes. Peel them, wash them and cut them into thin (about three millimeters) circles. Place the sliced potatoes on a clean towel and blot them to remove excess moisture. Next, 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 pan, salt them and put the mushrooms in a second layer: also tightly, in a circle, completely covering the potato layer with mushrooms. Salt this layer too and cover it with a third layer of onions. Turn the cheese into cheese shavings using a grater and generously sprinkle it on top of the casserole, which is finally greased with sour cream. Put the pan in the oven and cook the casserole for about thirty minutes. Serve hot, placing it on a large flat dish or cutting into portions. By the way, this potato casserole with mushrooms and cheese is also very tasty when 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 we have a casserole on our agenda today, not pizza, we will prepare it based on Italian pizza. Ingredients:
- Potlily Potlocks;
- 2 eggs;
- 300 g of cheese;
- 200 g of mushrooms;
- Head of onions.
Preparation:Wash the champignons and leave to dry. Wash the potatoes, peel them, cut them into large pieces and boil them until fully cooked (you can even let them overcook a little). Remove the cooked potatoes from the broth and mash them with a pestle. Important! Do not mash the potatoes, but mash them into large lumps. Now peel and finely chop the onion, put it in a frying pan with hot vegetable oil and fry over high heat until juicy golden brown. While the onion is frying, grate the cheese on a coarse grater and cut the mushrooms into small pieces. Now the most interesting part. Put a third of the grated cheese, fried onion and two raw eggs into the mashed potatoes. Mix. Take a deep baking sheet or baking dish, grease it with oil and put half of our potato mixture on the bottom. Place the mushrooms on top and sprinkle with half of the remaining cheese. Place the remaining potatoes on top of the cheese, lightly tamp them down and sprinkle with the remaining portion of cheese. Preheat the oven to 150 degrees and send the casserole dish to it. Wait for about half an hour, then turn up the heat and bring the casserole to full readiness. As a result, we get a potato casserole with cheese almost in Italian style - with mushrooms and a beautiful golden crust.
Casserole "In Russian"
Casseroles are somehow not a part of our national cuisine.are very prominent. We bake more pies! But there is a recipe for potato casserole with mushrooms, which is not inferior in taste to traditional Russian pies. And such a casserole looks almost like a real pie. Try to cook this wonderful dish, and you will see it with your own eyes. Ingredients: A kilogram of crumbly potatoes;
- 300 g of fresh or frozen forest fungi;
- 100 g of hard cheese;
- Head of onions;
- A pair of garlic cloves;
- Half a glass of milk;
- A couple tablespoons of butter;
- Half a glass of sour cream;
- Vegetable oil for roasting;
- Salt and black pepper to your taste.
Preparation:Wash the potatoes, peel them and boil them in salted water. Peel the onion and chop it very finely. Finely chop the garlic cloves with a knife. Grind the cheese with a grater. Wash the mushrooms thoroughly, clean them (if necessary) and chop them into small pieces. If you are using ready-made frozen mushrooms, you need to defrost them first. Now pour vegetable oil into the frying pan, heat it up and put the onion and garlic in there. Fry until half cooked. Then put the mushrooms in the frying pan and continue to fry until the mushrooms are ready. In total, this will take us about fifteen minutes. Season the fried mushrooms with ground black pepper, salt, add sour cream, stir and simmer for a couple of minutes. Now drain the water from the potatoes, put in butter, salt (to taste) and mash the potatoes until puree. Heat the milk, pour it into the potatoes and mix everything well. Now take a round pie pan (preferably with wavy sides), grease it generously with butter and put the mashed potatoes in it. Smooth the mashed potatoes over the pan, pushing the potatoes to the edges of the pan and forming sides like on a pie dough. You can do it differently. Put three quarters of the puree in the pan and smooth it out, and put the rest in a pastry bag, from which squeeze out a side along the circumference of the potato pancake. Put the onion-mushroom fry with sour cream in the resulting depression and sprinkle with grated cheese. Now our potato casserole with cheese goes into the oven, which we turn on in advance and heat to 180 degrees. Bake our creation for about half an hour. Let the finished casserole cool completely, and then cut it into portions. Well, isn't it a pie?
Fast-fried casserole
Now imagine what you have from dinner orAfter a festive feast, there is some mashed potatoes left over, and a bag of mushrooms is lying around in the freezer. And in general, this recipe is a great way to use up the remains of a home feast, after which not only mashed potatoes will remain, but also a few pieces of cheese and the pitiful remains of mushrooms that for some reason did not fit into the salad will be forlornly nestled in the refrigerator. That's when this recipe will come in handy! So... Ingredients:
- Mashed potatoes (yesterday's);
- Mushrooms are fresh, frozen or fried (how much is left);
- Cheese (several pieces);
- Milk (sour cream or mayonnaise);
- Eggs.
Preparation:Considering that you don’t have any energy left for cooking after your previous feat at the stove, we’ll cook the casserole in the microwave. Take any suitable form (plastic or glass), grease it with oil and put the puree in there. Knead it, smooth it out and tamp it down. Quickly defrost the frozen mushrooms in the same microwave, and simply cut the fresh ones into pieces or slices. And if there’s any fried mushrooms or caviar left, use them too. Place the mushrooms tightly (or as best you can) on the potatoes and pour the omelet 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, grate the cheese, and if that’s not possible, simply break it with your hands or cut it into small pieces with a knife. Put the cheese on top of the omelet mixture and put the form in the microwave. We turn on the oven at full power, set the timer for ten minutes and wait for the microwave to cook the casserole for us. After the "ding" sound, we take the casserole out of the oven and with a sense of duty fulfilled, treat our family to a hot and delicious breakfast. Look at the feats we are still capable of for you, our beloved ones! However, women are capable of even greater feats for their beloved ones. And daily vigil at the stove is already a heroic act. So cook with pleasure (for your beloved ones), and enjoy your meal! We recommend reading:
