potato casserole with mushrooms and cheese Do you like mushrooms? Do you know how many dishes you can cook from them? Mushrooms are fried, boiled and stewed, salted and marinated. Of these, soups and second courses are prepared. Mushrooms add to salads, make with them hot and cold snacks. And from mushrooms you can cook a delicious casserole. And if you make a casserole with potatoes and mushrooms ... However, this is the casserole we'll try to cook with you. And, we use for this not one, but several recipes. Let's start?

Casserole "Almost in French"

If you think that casseroles are cookedonly as a casual meal, then you are mistaken. Casserole can also be served at the festive table. True, not every one. This version of the casserole is perhaps the most suitable for a solemn feast. And we will cook it by analogy with all the famous meat in French. 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: Mushrooms for casserole we need fresh. Therefore we will simply wash the mushrooms, we will cut and cut them into thin plates (flat mushrooms). We will clean the bulb, first cut into two halves, and then cut out very thin semirings from them. Prepare the form in advance. It can be a deep pan, a conventional brazier or even a baking dish. We grease the mold with butter and sprinkle with breadcrumbs. The bottom of the mold is slightly attached and the oven is switched on. Now let's deal with potatoes. We will clean it from the peel, wash it and cut it into thin (millimeters by three) circles. Put the sliced ​​potatoes on a clean towel and soak it to remove excess moisture. Next, we begin to spread the potatoes into a mold, placing the circles in a circle and completely covering the bottom of the mold. When the potatoes take their place in the form, we will salivate it and lay out the second layer of mushrooms: also densely, in a circle, completely covering the mushrooms with a layer of potatoes. This layer, too, salted and close it with a third layer of onions. Cheese turn into cheese chips with a grater and abundantly sprinkle it on top of the casserole, which in the end and smear sour cream. We put the form in the oven and cook the casserole for about thirty minutes. Serve hot, laying on a large flat dish or cutting into small portions. By the way, this potato casserole with mushrooms and cheese is very tasty and in a cold form. potato casserole with mushrooms and cheese

Casserole "Almost Italian"

Mushrooms love not only in our country. They are also popular in Italian cuisine. For example, Italians often add mushrooms to pizza. But since in our agenda today it is casserole, 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: Champignons mine and leave to dry up. My potato, peeled, cut into large pieces and boiled until ready (you can even allow it to boil a little). We remove the prepared potatoes from the broth and crush it with a pestle. Important! In puree, we do not turn potatoes, but mash it up into large clumps. Now we clean and finely shinkuyu bulb, put it in a brazier with hot vegetable oil and fry on high heat until juicy golden color. While the onion is fried, chop the cheese on a large grater and cut the mushrooms into small pieces. Now the most interesting. In crushed potatoes, put the third part of grated cheese, fried onions and break two raw eggs. Stirring. Take a deep baking sheet or baking dish, lubricate it with butter and put half of our potato mixture on the bottom. Top spread mushrooms and sprinkle with half of the remaining cheese. On top of the cheese, put the rest of the potatoes, lightly tamp it and sprinkle with the remaining portion of cheese. Preheat the oven to 150 degrees and send her a casserole form. We wait about half an hour, and then we add fire and we bring the casserole to the full readiness. As a result, we get a potato casserole with cheese almost in Italian - with mushrooms and a beautiful ruddy crust.

Casserole "In Russian"

In our national cuisine, casseroles somehow do notvery figured. We are baking pies more and more! But there is a recipe for potato casserole with mushrooms, which will not yield to the taste of traditional Russian pies. Yes, and looks like a casserole almost like a real pie. Try to cook this wonderful dish, and you will see this with your own eyes. Ingredients: 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: We will wash the potatoes, peel it and boil it in salted water. The bulb is also cleaned and very finely chopped. Finely chop the garlic cloves with a knife. Cheese grind with a grater. Mushrooms thoroughly washed, cleaned (if necessary) and cut into small pieces. If you use ready-made frozen mushrooms, they must first be thawed. Now we pour vegetable oil into the brazier, warm it up and lay out onion with garlic. Fry until half cooked. Next we put the fungi in the brazier and continue to prepare the fry now before the mushrooms are ready. In total, it will take us about fifteen minutes. Fried mushrooms season with black ground pepper, salt, add sour cream, mix and stew for a couple of minutes. Now drain the water from the potatoes, put butter in it, salt (to taste) and crush the potatoes to the mashed potatoes. Warm up the milk, pour it into the potatoes and mix everything thoroughly. Now take a round shape for the pies (preferably with wavy sides), abundantly grease with oil and spread into it mashed potatoes. Peel the mashed potatoes in shape, pushing the potatoes to the edges of the mold and forming the skirts as on the pie test. You can do otherwise. Lay out and square three quarts of whole puree, and put the remainder in a confectionery bag, from which to squeeze the edge along the circumference of the potato cake. Put the onion-mushroom fry with sour cream and sprinkle with grated cheese into the formed cavity. Now our potato casserole with cheese is sent to the oven, which we will turn on in advance and warm up to 180 degrees. Bake our creation for about half an hour. We let the casserole to cool completely, and then cut it into small portions. Well, what is not pie? delicious potato casserole with mushrooms and cheese

Fast-fried casserole

And now imagine what you have with dinner or afterfestive feast left mashed potatoes, and in the freezer a bag of mushrooms was packed. And in general this recipe is a great way to utilize the remnants of a home feast, after which not only the puree will remain, but also a few pieces of cheese and pathetic remains of mushrooms, which for some reason did not fit in the salad, will be lonely in the fridge. That's when the 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: Given that the forces for cooking after the previous feat at the plate you no longer have, we will prepare a casserole in the microwave. We take any suitable form (plastic or glass), grease it with oil and spread it there mashed potatoes. We knead it, level it and compact it. Frozen mushrooms are quickly thawed in the same microwave, fresh simply cut into pieces or plates. And if there is a mushroom roast or caviar, then we use them. On potatoes, densely (or as it happens) we lay mushrooms and fill them with omelet mixture. We make it from eggs and milk or from eggs and mayonnaise (sour cream). Just mix these ingredients and shake it up. Cheese, if possible, grind on a grater, and if this is not possible, we simply simply break it with our hands or cut it into small pieces with a knife. Spread the cheese over the omelet mixture and send the form to the microwave. Turn on the oven at full power, set the timer for ten minutes and wait until the microwave cooks us a casserole. After the sound of "tinkling" we take out the casserole from the oven and with a sense of duty we treat our domestic hot and delicious breakfast. Here, they say, on what feats for your sake, beloved, we are still capable! However, women for their loved ones are capable and not for such exploits. A daily vigil at the stove is already a heroic deed. So cook with pleasure (for your beloved ones), and a pleasant appetite for you! We advise you to read: