Casserole with champignons and potatoes in the oven: step-by-step recipes

Classic recipe

Pay attention to classic recipes. Casserole with champignons and potatoes in the oven at home is prepared using the following ingredients:

mushrooms - 500 g;
potatoes - 5 pcs.;
garlic - 4 cloves;
onion - 2 pcs.;
salt and spices - to taste;
vegetable oil - 20 ml;
cream 10% - 200 ml;
eggs - 2 pcs.

Classic recipe for casserole with champignons and potatoes in the oven.
The cooking process consists of the following steps:

Wash the mushrooms, dry on a paper towel, cut into thin slices. Place the champignons in a frying pan, add oil, salt and fry over medium heat.
Peel the onion, cut into medium pieces and add to the frying pan with the mushrooms.
Peel the garlic, chop it and fry it along with the champignons and onions. The ingredients should take on a golden color.
Cut the peeled potatoes into small cubes and boil in salted water.
Break the eggs into a bowl, add salt and pepper. Beat them until smooth, then add cream and mix everything.
Take a baking dish, cover with foil and grease with oil. Place champignons with garlic and onions in the first layer, and potatoes on top. Pour cream sauce over everything.
Place the dish to bake for 20-30 minutes at +180°C.
Remove the casserole, leave for 3-5 minutes, cut into medium pieces and serve.

How to cook potato casserole with champignons and cheese crust.

Description of preparation:

A tasty and satisfying simple dish - potato casserole with champignons - is very easy to prepare. You can, of course, serve mashed potatoes and fried mushrooms separately, but this is so banal. But if you prepare a casserole from the same ingredients, lunch or dinner will become somewhat festive. You will spend half an hour more time cooking, but you will get indescribable pleasure. And one more thing: you can use leftover mashed potatoes from yesterday's lunch or dinner. The recipe for potato casserole with champignons is in front of you, read and cook! Purpose: For lunch / For dinner Main ingredient: Vegetables / Potatoes / Mushrooms / Champignons Dish: Baking / Casserole

Potato casserole with champignons and cheese crust

Use another recipe that uses cheese as an additional ingredient. Thanks to it, the dish turns out to be especially appetizing due to the golden brown crust. The casserole itself turns out very tasty and juicy. To prepare, take the following products:

champignons - 400 g;
potatoes - 5 pcs.;
onion - 1 pc.;
vegetable oil - 25 ml;
garlic - 2 cloves;
hard cheese - 150 g;
cream 15% - 200 ml;
egg - 2 pcs.;
salt and spices - to taste.

Step-by-step cooking process:

First you need to peel and cut the potatoes into medium cubes, and then boil until half cooked. To do this, after the water boils, hold it for 10-15 minutes.
Peel and chop the onion, fry in vegetable oil until golden brown.
Boil the washed mushrooms until half cooked, and then add to the sautéed onions and fry. At the end, add salt and pepper, as well as garlic squeezed through a press.
Take a baking dish, grease with vegetable oil and place half of the potatoes in the first layer. Then spread the mushrooms with onions and garlic on top. The remaining potatoes are laid out on top.
Whisk eggs and cream in a bowl until smooth. Pour the resulting sauce over the ingredients in the mold.
Grind the cheese and sprinkle it over the workpiece. To ensure that the crust becomes golden brown and does not burn, first bake the dish covered with foil for 20 minutes. Then open the casserole and leave for another 5-7 minutes. The dish is prepared at a temperature of +180°C.

To make the cheese crust especially appetizing when preparing this dish, use Mozzarella. This type of cheese is best suited for baking.

How to cook lean potato casserole with mushrooms.

Potato and mushroom casserole in the oven

1. Peel the potatoes and rinse under running water. Cut large potatoes into four parts and place them in a pan with purified water for cooking. Cook the tubers until fully cooked.

2. While the potatoes are cooking, let's make the filling. Peel the onion and chop it very finely. You can grate the onion using a grater with medium holes.

3. We also wash the champignons under running water, remove excess moisture with a paper towel and chop them very finely.

4. Place butter in a frying pan and melt it over low heat.

5. Once the butter has melted, place the chopped champignons and onions in the pan. Mix well and cover with a lid. Simmer the contents of the frying pan over low heat for no more than 7 minutes. During this time, the volume of the champignons will decrease by half and mushroom juice will appear. Now remove the lid from the pan and continue to simmer for another 5 minutes over medium heat, stirring from time to time. As soon as half of the liquid from the mushrooms has evaporated, you can remove the pan from the heat. Leave the stewed champignons to cool completely.

6. While the champignons and onions are stewing, let’s simultaneously take care of the potatoes, which have just been cooked. It must be turned into a soft and airy puree. We do this using an ordinary potato masher or blender (at the discretion of the housewife). During pureeing, immediately add sour cream (reserve some of the sour cream for greasing). If you or your family doesn't like sour cream, you can make puree by adding a little warm milk or butter. You can also add to the puree the broth in which the potatoes themselves were boiled.

7. The puree is ready, you can begin to form the casserole itself. Grease the baking dish with vegetable oil. It is better to use a springform pan, as a result the casserole will be easier to get out, and the casserole itself will look like a festive cake. Place half of the prepared puree into the mold and, using a spoon, carefully level it over the entire bottom.

8. Grate hard cheese on a grater with small holes. Divide the grated cheese into two parts. Place one part in a frying pan with the cooled mushrooms and mix well so that the cheese is evenly distributed.

9. Place the cheese and mushroom mixture with onions in the mold as a second layer on mashed potatoes. Level over the entire surface. The mushrooms will give some of their juice to the lower potato layer, which will become even tastier and more aromatic.

10. Place the remaining mashed potatoes on top of the second layer as a third layer. Use a spoon to smooth it out.

11. Now grease the entire surface of the potato-mushroom casserole with the remaining sour cream.

12. Rinse the greens in cool water, remove excess liquid with a paper towel and chop it finely. To prepare the casserole, you can use any herbs you like (dill, parsley). We also finely chop the garlic. You can put it through a press. Distribute the chopped herbs and chopped garlic evenly throughout the sour cream layer.

13. And the final touch - sprinkle the remaining second part of the grated cheese over the entire surface of the casserole.

14. Place the casserole dish in an oven preheated to 180°C for 30 minutes. It is advisable to place the form on the lowest crossbar, leaving an empty baking sheet on top. This will prevent the top cheese layer from drying out too much. The heat will be evenly distributed throughout the oven and the casserole will not burn. Remove the finished casserole from the oven and leave it in the pan until it cools completely. To prevent the finished dish from losing its shape and falling apart, it can be placed in the refrigerator for several hours.

15. Casserole with potatoes and mushrooms, cooked in the oven, can be easily removed from the pan when cooled. It is very easy to cut and does not lose its festive appearance. The casserole can be eaten either chilled or warm by heating it in the microwave.

16. Potato and mushroom casserole in the oven is ready! The dish is so versatile that it will become a fairly frequent guest on your table, because the casserole can be eaten for breakfast, lunch, and dinner. She will definitely gather all family members at the table. It turns out that to create home comfort, you need very little: delicious food and a great mood. Bon appetit!

Lenten potato casserole with mushrooms

Pay attention to the culinary recipe for Lenten casserole with mushrooms. This dish is low in calories, but still tasty. To prepare it, take:

potatoes - 1 kg;
mushrooms - 500 g;
onions - 3 pcs.;
tomatoes - 2 pcs.;
spices and salt - to taste;
olive oil - 3 tbsp. l.;
fresh herbs - 1/2 bunch.

Cooking process:

First you need to wash the potatoes, and then boil and peel them. Then cut it into cubes.
Cut the washed mushrooms into plastic pieces.
Peel the onion, cut into rings and fry together with mushrooms in olive oil until golden brown. Be sure to salt and pepper the ingredients.
Wash and chop the greens.
Cut the tomatoes into half rings.
Place half of the potatoes in the pan. Then make a layer of mushrooms and onions, sprinkle everything with herbs. Top with tomatoes and remaining potatoes.
Place the dish in an oven preheated to +180°C. Cooking time: 20-25 minutes.

You can use red and yellow bell peppers when preparing this dish. Cut it into thin rings and place them on the tomatoes.

Casserole with potatoes, chicken, mushrooms and sour cream.

Ingredient Selection

Mushrooms. Absolutely any mushrooms, champignons, as in our case, porcini or wild mushrooms, are suitable for this casserole. Take the ones you like best. The main thing is to prepare them correctly, because some take 15 minutes, while others take about an hour. It's all individual. The main thing is that they are of high quality and fresh, so buy such a product only from trusted people.
Cheese. You can use any hard cheese, but mozzarella cheese is considered the best option for such dishes. After cooking in the oven, it does not harden or become rubbery, but it melts well and does not spread.

Casserole with sour cream

Champignons in the oven with grated potatoes and sour cream turn out very filling and tasty. To prepare the dish, take:

potatoes - 6 pcs.;
onions - 3 pcs.;
sour cream - 200 ml;
champignons - 350 g;
cheese - 200 g;
spices and salt - to taste;
vegetable oil - 3 tbsp. l.

Cooking process:

Peel the onion and cut into half rings. Fry it in vegetable oil until it turns golden brown.
Cut the mushrooms into medium cubes and add to the onion to fry. Be sure to season these ingredients with pepper and salt.
Peel the potatoes and chop them on a medium-mesh grater.
Grease the molds, place half the potatoes in it and add salt. Make a sour cream mesh, and then lay out the mushrooms and onions. Pour sour cream over them. Place the remaining potatoes on top and sprinkle with grated cheese.
Cook the dish at +180°C for 30 minutes.

How to cook casserole with potatoes, chicken and champignons

Layered vegetable casserole

Photo: dachadecor.ru
A very unusual recipe for which you will need a blender.

You will need:
250 g of spinach, 100 g of cauliflower, 1 carrot, 1 onion, 0.5 cups of broth, 100 g of mushrooms, 2 eggs, 4 tbsp.
breadcrumbs, spices. Preparation:

Boil cauliflower, spinach, and carrots separately and grind them in a blender. Fry the onions with mushrooms, cool and mix with egg whites.

Divide the mushrooms into three parts and add to the spinach, cabbage and carrot mixture with a spoonful of breadcrumbs. Lay everything out in layers, brush the top with yolks and sprinkle with the remaining breadcrumbs. Bake for 45 minutes at 180 degrees.

Casserole with potatoes, chicken and champignons

If you want to feed your family or guests heartily and surprise them with the special taste of the casserole, prepare it with the addition of chicken and nutmeg. Full list of ingredients:

mushrooms - 300 g;
potatoes - 700 g;
onion - 1 pc.;
hard cheese - 150 g;
salt and pepper - to taste;
chicken fillet - 600 g;
nutmeg - 1 teaspoon;
sunflower oil - 3 tbsp. l.

Process for preparing the casserole:

Take the chicken fillet and cut into strips 1-1.5 cm thick.
Boil the champignons in salted water, then cut into slices.
Peel the potatoes, cut into cubes and boil until tender, and then make mashed potatoes from them.
Cut the onion into half rings and fry until golden brown.
Grate the cheese on a coarse grater.
Grease a baking dish with oil. Place chicken fillet on the bottom, pepper and salt. Then make a layer of half the mashed potatoes and season with nutmeg. Place mushrooms on top, then onions, remaining potatoes.
Bake the dish for 30 minutes at +180°C, then remove it, sprinkle with cheese and bake for another 10 minutes.

When preparing this dish, you can use minced meat rather than fillet.

In this case, it will need to be fried along with the onion. Use about 500g minced chicken. Be sure to pepper and salt it while frying.

With chicken or pork

Cut chicken fillet or lean pork into thin layers along the grain. Lightly beat and place on the bottom of a greased pan. Lightly salt and sprinkle with seasonings to taste.

Cut the champignons into thin slices and fry in vegetable oil along with chopped onion in half rings. Cool the mushroom mixture slightly, add salt and place on top of the meat.

Cut the raw potatoes into thin slices and lay them beautifully overlapping on top of the mushrooms.

Prepare a filling sauce from 2 eggs and 3 tablespoons of sour cream, salt, add spices and chopped herbs if desired, mix well.

Pour the resulting mixture over the layered ingredients and place the pan in a hot oven, cook for about an hour.