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Mushroom casserole with potatoes

Mushroom casserole with potatoes

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Potato Mushroom Casserole Ingredients

  1. Fresh or frozen mushrooms (champignons, honey mushrooms, porcini mushrooms, honey mushrooms and others) 350 grams
  2. Potatoes 5-6 pieces
  3. Onion 1 piece (large)
  4. Hard cheese (Russian, Dutch, etc.) 100-150 grams
  5. Sour cream as needed
  6. Vegetable oil as required
  7. Salt to taste
  8. Ground black pepper to taste
  • Main ingredients: Potato, Mushrooms
  • Serving 4 servings


Casserole - 2 pieces, a kitchen knife, a cutting board, a colander, a baking dish, a tablespoon, a grater, kitchen oven mitts, a brush for washing vegetables.

Cooking mushroom casserole with potatoes:

Step 1: prepare the potatoes.

Put the potatoes in the sink and rinse thoroughly, brushing off the roots and other adhering debris with a brush from the root crops. Then, without removing the peels, send the tubers to boil in a saucepan. This is called, cook potatoes in their skins. You need to cook vegetables until they are soft and easily pierced with a knife or fork.

Remove the finished potatoes from the pan, cool in cold water, and then remove the peel, easily scraping it with a knife. Cut the peeled root vegetables into circles of medium thickness so that they do not fall apart, but are also not very thick.

Step 2: prepare the mushrooms.

Mushrooms, I have mushrooms, wash, clean, if necessary. With mushrooms, it is enough to wash off the dirt with water, and then cut off the earthy part of the leg.
Next, this ingredient must be cooked until cooked, it took me 7 minutes, but for other mushrooms it may take a longer amount of time, so you should consider this before taking on the preparation of the ingredients.
Cooked mushrooms need to be cooled, and then cut into small pieces, I cut them into thin slices.

Step 3: prepare the onion.

Peel the onion, cut off the excess tips on both sides. Rinse the vegetable with cold water, and then cut it into half rings.

Heat a small amount of vegetable oil in a pan and fry the onion in it until it becomes slightly more transparent. It is not necessary to fry the vegetable strongly, it is enough that it just changes color slightly.

Step 4: prepare the cheese.

Cut off the crust from a piece of cheese, if any. Then grind the ingredient with a grater.

Step 5: prepare the mushroom casserole with potatoes.

Before you start collecting the casserole, set the oven to warm up to 180 degrees Celsius. Now put half the whole potato on the bottom of the baking dish, sprinkle it with salt and black pepper, grease with a small amount of sour cream. Lay the mushrooms with the next layer, salt as well, add pepper and coat with sour cream. Then comes the onion, and immediately potato. Again a little salt and pepper. Finally, sprinkle the whole casserole with grated cheese. All, now it remains only to send all this beauty to the oven and bake for 30-35 minutes. During this time, the layers are saturated with sour cream and juices, and the cheese will turn into a delicious crispy crust. As soon as you get the finished casserole out of the oven, serve the dish to the table.

Step 6: serve the mushroom casserole with potatoes.

Ready mushroom casserole with potatoes has an incredible aroma and taste. Therefore, you don’t even have to call to the table, just lay the dish on portioned plates and serve with fresh herbs or a light vegetable salad.
Enjoy your meal!

Recipe Tips:

- Instead of sour cream, you can use mayonnaise or a mixture of sour cream and mayonnaise in a proportion of one to one.

- Instead of fresh or frozen mushrooms, try using pickled ones, the taste will turn out to be slightly different, maybe you and your family will like this option more.

- To make the casserole more tender, you can turn the potatoes into mashed potatoes and add cow's milk and butter to it.


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