Potato casserole with mushrooms

Prepared by: Yana Gornostaeva

09/13/2016 Cooking time: 1 hour 0 minutes

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Mashed potato casserole with mushrooms is a great dish that can be prepared at any time of the year, because all the ingredients are available both in winter and summer. Diversify your family's menu!

Casserole with potatoes and mushrooms

The standard recipe looks like this.

It will require:

Fresh mushrooms (can be either champignons or wild mushrooms) – 300 g
Potatoes – 600 g
Onion – 1 pc.
Egg – 2 pcs.
Butter – 1 tbsp.
Cream (milk)
Vegetable oil
Breadcrumbs
Salt and spices - to taste

First you need to peel the onion and chop it into thin half rings.

Mushrooms should be washed and finely chopped. Place everything together in a heated frying pan in a small amount of vegetable oil to sauté - the measure is the appearance of a golden crust.

The potatoes must be washed, peeled and boiled in water with a little salt until tender. Beat the egg and white from the second thoroughly. After cooking, add butter to the potatoes, beaten eggs, and pour in a little cream. Make a non-liquid puree.

Grease the pan with butter and sprinkle with breading.

Place half of the puree into the mold. Mushrooms and onions on potatoes, the rest of the mashed potatoes on top.

Whisk the remaining egg yolk with water. Grease the casserole. Then put it in the oven - cooking time is about half an hour at medium temperature.

Let's start the process

First of all, peel the potatoes and cut them into large pieces. Place in a saucepan and add cold water. Bring to a boil. Then add salt and continue the cooking process until done.
After the required time has passed, drain the water and mash the potatoes, adding butter and a raw egg. You also need to add pepper to taste. Mix everything well.
Heat a frying pan with vegetable oil and add the onion, previously chopped into small cubes, into it. We also add coarsely grated carrots.
If necessary, clean the champignons and cut them into small pieces. Add the remaining ingredients to the frying pan and continue the frying process for another 5 minutes. In this case, you need to add salt and pepper to taste. Then the vegetables need to be cooled a little.
Take a baking dish and grease it with butter. Then sprinkle with breadcrumbs and lay out half of the total portion of potatoes.
Place fried vegetables on top. Then we cover everything with cheese, previously grated on a large fraction of Turk.
Then spread the remaining mashed potatoes and cover them with a small amount of grated cheese.
Then you also need to sprinkle with a small portion of breadcrumbs.
Place in the oven, preheated to 180°, for 40 minutes.
10 minutes before the end, the pan must be placed under the grill in order for a golden brown crust to form.
After the required time has passed, the casserole is ready. We serve it to the table warm.

You may also like a very appetizing casserole with minced pita bread, the recipe for which you will find on our website “Recipe Ideas”.

Bon appetit!

Casserole with champignons and cheese crust

A delicious casserole of potatoes with mushrooms in the oven is obtained by adding cheese to the dish.

To prepare this option you will need:

Champignons – 400 g
Potatoes – 1 kg
Onions – 1-2 pcs.
Vegetable oil – 3 tbsp.
Salt, pepper - to taste
Garlic – 2 cloves
Hard cheese – 100 g
Milk or cream – 200 ml
Egg – 2 pcs.

The tubers should be thoroughly peeled and peeled, boiled until half cooked - after boiling, it is enough to hold it for 10-15 minutes.

Prepare the mushroom filling. The onion must be peeled and chopped, and then placed in a frying pan for further frying, focusing on the appearance of a golden crust.

Wash and chop the mushrooms, then boil until half cooked, changing the water twice. Then the mushrooms should also be fried. You can put them on the bow.

At the end of frying, the filling should be lightly salted. Add garlic squeezed through a press there.

Cool the potatoes and cut into thin slices.

Place half of it in a tiled pan and cover with a layer of filling. Cover with remaining potatoes.

Then it's a matter of filling. For it you need to mix eggs and milk, beat them until smooth and pour into the mold with the potatoes.

Grate the cheese and sprinkle the workpiece.

To prevent the crust from burning prematurely, you should cover the pan with foil, which should be removed shortly before the end of cooking. Cook the casserole for half an hour at 180 degrees.

Potato casserole with sour cream

To prepare this dish you will need:

Potatoes – 6-10 pcs.
Mushrooms – 400 g
Onion – 2 pcs.
Sour cream – 1 glass
Vegetable oil – 3 tbsp.
Cheese (you need to choose hard varieties) – 150 g
Salt and spices - to taste

First you need to boil the potatoes, but it is important not to overcook them. The onion should be cut into thin half rings and sautéed in oil (take a little of it), and washed and chopped mushrooms should be added to it. Fry everything until golden brown.

Potatoes must be cut into thin slices. Grate the cheese.

Grease the mold with vegetable oil. Place half of the potatoes, add salt, sprinkle with pepper and coat with sour cream.

Place mushrooms and onions on this layer and also brush with sour cream, then the remaining potatoes. Sprinkle everything with cheese.

Cooking time for the casserole is half an hour at a temperature of 180 degrees.

Preparation

1. Prepare the necessary ingredients - peel and wash the potatoes, onions, wash the champignons and peel them if necessary. It is not necessary to take the butter out of the refrigerator in advance.

2. Cut the peeled potatoes into small pieces and place in a saucepan. Add water to cover the potatoes and place on the stove. After the water boils, reduce the heat, add salt to the potatoes and cook until soft – 20-25 minutes.

3. While the potatoes are cooking, you can prepare the mushrooms and onions. You just need to chop them - the onions are finer, and the mushrooms are larger, as they will shrink during the frying process.

4. Melt a small piece of butter in a frying pan - literally 10 g. Place mushrooms and onions on a hot surface. Add salt, sprinkle with spices and fry for 5 minutes over low heat.

5. When the potatoes are cooked, drain almost all the water, but not into the sink, but into a cup - so that if necessary, you can return some of it back to the pan. Throw a piece of butter into the pan and beat in a fresh chicken egg.

6. Use a potato masher to mash the potatoes until smooth. There is no need to use a blender in such cases, as the consistency will become too viscous.

7. Grease a baking dish (deep) with a piece of butter. Add half of the mashed potatoes and smooth it out.

8. Now add a layer of fried mushrooms and onions, smooth out.

9. Cover the top of the mushrooms with a second layer of potatoes and smooth it out. Place the mold in an oven preheated to 180 degrees. Since all the components are, in principle, ready, you need to wait for the potatoes to “set”. This will literally take 10 minutes.

10. Serve the finished dish in small bowls. Just before serving, you can sprinkle the dish with a pinch of grated hard cheese and fresh chopped herbs.

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Lenten version of potato casserole with mushrooms

For those for whom cheese, sour cream, milk and other products are not suitable for one reason or another, there is a lean casserole option. It will require:

A pack of frozen vegetables (you can take them loose)
Potatoes – 1.5 kg
Garlic – a few cloves
Carrots – 1 pc.
Onion – 1 pc.
Salt, pepper - to taste
Champignons – 400 g
Greenery
Vegetable oil

Thaw the vegetables first.

Boil the potatoes and add grated carrots towards the end of cooking. Turn boiled potatoes into mashed potatoes. Place finely chopped onions and mushrooms in slices on a heated frying pan and sauté in oil. Add garlic pressed through a press.

Grease a baking dish with oil. The puree should be divided into two parts: place the first immediately on the pan, leave the second to cover the casserole.

Smooth the puree over the bottom of the pan, then add the vegetables and mushroom filling.

Cover the top with the remaining puree. Bake the dish for 20 minutes. The temperature should be average. Can be served with greens.

Hearty casserole made from mashed potatoes, minced meat and mushrooms

An excellent option that allows you to get a completely new and at the same time refined, satisfying, appetizing dish from yesterday’s puree. We will consider the option of casserole with minced meat, but in this case minced meat can be perfectly replaced with salami, fried pieces of chicken or pork.

Take for the recipe:

Minced meat from any meat or mixture, in my opinion, the most suitable minced meat option in our recipe is chicken + beef or chicken + pork - 600-700 gr.
Cooled mashed potatoes (mash using about a kilo of root vegetables).
Fresh or frozen champignons – 300-350 gr.
2 Onions (use one with carrots, the other with minced meat).
Green peas, canned, fresh or frozen – 100 gr.
One carrot.
Butter for greasing the mold.
2 cloves of garlic.
Seasonings, herbs, salt.
Ketchup - two spoons.
Vegetable oil - a couple of tablespoons.
A couple of spoons of mayonnaise to grease the top.

How to prepare this wonderful, beautiful treat - potato casserole with mushrooms and minced meat:

Mash boiled potatoes with salt, eggs, fresh herbs if you have them on hand, spices and butter. This product should be dense, stiff, not liquid.

Finely chop the onion and garlic, grate the carrots, combine all these products and fry in sunflower for several minutes.

Cut the champignons into slices or arbitrary pieces as you like, add them to the frying pan with your vegetables, stir, and fry until the food is ready. When using frozen products, remove them from the freezer 3-4 hours before cooking.

Place the minced meat in a separate frying pan, add chopped onion, salt, pepper, seasonings, fry, stirring with a spatula, for five to seven minutes.

At the end of cooking the minced meat, add the peas, pour in the ketchup, and stir. If you took frozen peas, they should first be thawed at room temperature or in cold water.

Take a baking dish, grease it with oil, if desired, you can line the bottom of the form with foil or parchment.

Layer the casserole. The first layer is 1/3 of the puree, the second layer is minced meat, the third is half of the remaining puree, the fourth layer is champignons with vegetables, the fifth is puree and sprinkle everything on top with cheese if desired, but this is not necessary, you can grease the top of the casserole with mayonnaise/sour cream .

Level the top of the dish, bake at 200 degrees in the oven mode, bottom and top for 30-40 minutes. Serve the treat hot, cut into portions.