If there are fresh or frozen mushrooms in the house, then adding raw potatoes or even leftover mashed potatoes to them, you can easily cook a very tasty dish – mushroom and potato casserole.
This dish, although it consists of simple and affordable ingredients, is worthy of all praise. The casserole will become an exquisite masterpiece for a festive table or a romantic evening, as well as for a full-fledged family dinner. The main secret in creating its exquisite taste is quality products.
For casseroles, it is advisable to take fresh porcini mushrooms, but frozen ones will be no less valuable. In terms of taste, calorie content and the presence of vitamins, they will not be inferior to fresh ones, the only difference is that the consistency of the mushrooms will no longer be so dense and elastic. The taste of the casserole will also depend on the fat content of the cream, the fatter it is, the softer and richer the taste of the dish at the exit.
Ingredients
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Nutrients
Calories 112.95
Carbohydrates 9.04
Fat 6.42
Protein 4.79
Step by step method
Step 1
Wash the potatoes well and cook in their skins (can be baked in the oven). Cool, and then cut into circles or slices about 0.5 cm thick.
Step 2
Wash and clean fresh porcini mushrooms, chop into thin slices. We take out the frozen mushrooms from the freezer, let them thaw a little, drain the excess moisture.
Step 3
Lubricate the bottom of a ceramic or glass baking dish with oil or simply put small pieces.
Step 4
We make a layer of porcini mushrooms, slightly add some salt.
Step 5
On top beautifully (in the form of fish scales) lay out the circles of potatoes, also lightly salt and pepper.
Step 6
We rub the cheese on the fine or medium side of the grater.
Step 7
Drizzle with cream and spread the grated cheese evenly over the surface.
Step 8
Depending on the size of the baking dish or the desired serving, all layers can be repeated. But it should be borne in mind that the larger the volume of the form and the number of layers of the casserole, the more time it takes for it to be ready.
Step 9
We put the form in the oven for 1 hour, setting the temperature to 180 C.
Tips & variations
The walls and bottom of a deep form are smeared with vegetable oil, preferably olive, smearing it with a brush, or with a piece of butter or solid coconut oil - the selected fat will add its delicate flavor to the finished dish.
Each layer should completely cover the previous one, and the layers can be laid out in any order, it is not necessary to follow the exact recipe - this way you can greatly diversify the casserole.
From the mushrooms for the casserole, champignons or oyster mushrooms are most often taken, but, of course, the wild mushroom casserole will turn out even more fragrant. They can be fried with chopped onions first.
The potatoes are cut into fairly thin slices, 3-5 mm thick. If you need the dish to cook faster, rub the raw peeled tubers on a coarse grater.
As spices, it is good to take dried onions and garlic, sweet paprika and nutmeg. Do not forget about chopped greens - parsley and dill. All these spices will help to enrich and diversify the taste of the dish.
The casserole will look incredibly appetizing if, before putting it in the oven, grease with sour cream and sprinkle with grated cheese. So on the surface you get a golden juicy crust.
