Potato casserole with mushrooms is a dish forevery day. It is filling, easy to prepare and does not require any special skills from the cook. You just need to cut the products, put them in a form and try not to burn them in the oven. Having done all this, you can enjoy the meal, pouring it with sour cream or mayonnaise. If you are tired of borscht, soups and mashed potatoes with cutlets, we suggest taking note of at least one recipe and making an appetizing ruddy casserole of potatoes and mushrooms.
Casserole "Prostuka"
If you are planning to cook potato casserole for the first time,casserole, we recommend starting with the simplest one - this recipe is perfect for this. We used fresh champignons, but you can take any mushrooms: chanterelles or honey mushrooms, frozen or dried, and so on. Keep in mind that the latter must be pre-prepared, otherwise they will be hard, not juicy and tasteless. There are two ways; here is the first: pour cold water over the dried mushrooms, leave to infuse and after three hours, drain the liquid, fry in vegetable oil. If you want to save time, the second option will suit you: boil the product in salted water and simmer in a saucepan, seasoning with spices and ground pepper. So, let's get back to the potato casserole, which promises to be incredibly appetizing. Ingredients:
- 350 grams of champignons (we used fresh)
- 10 potatoes
- 150 grams of onions
- 15 grams of butter
- sunflower oil
- hard cheese - 150 grams
- not too fatty sour cream (you can replace it with mayonnaise)
- Spices and salt - according to your taste
Method of preparation:This recipe can be made in two ways. In the first case, peel the potatoes and cut them into not too thin circles. To prevent them from being too hard and to ensure that they bake well, boil salted water and cook them for exactly five minutes after boiling. Then, drain the liquid, let it drain and place it on the bottom of the prepared pan. The second method takes a little longer to prepare, but the casserole turns out softer and much tastier. To do this, you will need to make mashed potatoes. Let's take a closer look at this recipe. So, put the potatoes to boil, having previously added a little salt to the water. Many cooks recommend not to peel the vegetable, as then it retains starch, thanks to which the puree turns out viscous and the casserole holds its shape perfectly. When everything is ready, peel the potatoes, add butter and mash into a puree. If the mass is too thick, dilute it with a small amount of the liquid in which the vegetable was cooked. To get rid of lumps and get a perfectly smooth fluffy mixture, use a blender if possible. Now let's move on to preparing the filling: boil the champignons for half an hour, then cut them into circles, and the peeled onion into half rings. Fry both ingredients in a saucepan with heated oil, seasoning with spices and salt. The casserole is laid out in layers in any form - a frying pan, ceramic, glass or clay dishes, greased with sunflower oil. The "floors" of the dish are formed as follows: half of the slightly cooled puree, onion and mushroom filling, the remaining potatoes. Pour a mixture of sour cream and grated cheese on top of the dish. Now preheat the oven to 200 degrees and put your masterpiece in it. Time about thirty minutes and after this time you can take out the fragrant golden casserole. Enjoy your meal!
Pasty casserole
Some people fast because of religious beliefs,Well, some people have to do it for health reasons. But even bland and seemingly tasteless food can be appetizing. Make a potato casserole with tomatoes and fresh mushrooms using this recipe, and you will see for yourself. Ingredients:
- one kilogram of white potatoes
- 500 grams of large mushrooms
- three bulbs
- salt - at your discretion
- two large tomatoes
- a bunch of fresh parsley (if there is none, use frozen or dried parsley)
- Spices and ground peppers - optional
- olive oil
- lean mayonnaise
Method of preparation:First, peel the potatoes, put them in a saucepan, cover with water, add a little salt, and cook until done. Then drain the liquid, leaving about half a glass, and mash the vegetable into a puree. Make sure there are no lumps and that the mixture is fluffy and smooth; dilute it with a small amount of potato broth. If you have a blender, put the puree in it and beat several times. Now cut the washed champignons into large circles and fry in olive oil. When they darken slightly and release juice, add diced onion, pepper and salt if desired. Now grind the finished mixture using a meat grinder or, again, a blender. Turn on the oven and preheat it to 180 degrees. In the meantime, lightly grease the inner edges of the form in which you will cook the dish, and start laying out the products. The first layer consists of puree (take a little less than half), then comes the onion-mushroom mixture. Now it's the turn of the tomatoes cut into rings, which will need to be sprinkled with chopped parsley. At the very end, put the remaining potatoes. Carefully grease the top of the product with lean mayonnaise and bake for no longer than 40 minutes.
Casserole with feta cheese and mushrooms
Finally, we offer another easy recipe for a juicy, delicious potato casserole, which consists of two types of cheese and mushrooms. Ingredients:
- about one kilogram of potatoes
- ½ kilogram of champignons
- onion - two pieces
- milk
- 300 grams of juicy brynza
- 200 grams of any hard cheese
- 50 grams of fresh dill (if desired, you can use other greens)
- piece of frozen butter
Method of preparation:The very first thing you need to do is boil the peeled potatoes. Then mash them with a masher, adding a little warm milk and butter. Some people add an egg, but this is absolutely not necessary, especially since you can never be sure of its quality. While the puree is cooling, cut the champignons and onions into cubes and, mixing them in a saucepan, add salt, spices, vegetable oil and fry until golden brown. Chop the fresh dill with a knife as finely as possible. Now all that remains is to assemble your creation - to do this, grease the mold with butter and start laying out the following layers: a little puree sprinkled with herbs, grated feta cheese, dill, fried mushrooms with onions, cheese again, potatoes. Put small slices of frozen butter on top of the product. Put the dish in the oven and keep it there for about half an hour. The most suitable temperature for baking is 180 degrees. Each recipe is good in its own way, so before choosing the right one for you, you will have to cook the casserole more than once. If the dish does not hold together well and falls apart, try boiling the potatoes in their skins instead of peeled ones - they retain the starch that prevents the dish from falling apart. In addition, you can try another option: instead of frying the onion, cut it into half rings and marinate in cold water, adding sugar and table vinegar. We recommend reading:
