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.
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.