Potato Casserole with Mushrooms
A fragrant dish made from tender mashed potatoes and mushrooms. Frozen or fresh mushrooms can be used as a base. The recipe is for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- potato 1 kg
- mushrooms 300 g
- onion 150 g
- garlic clove 2 clove
- sour cream 3 tbsp
- butter 50 g
- milk 100 ml
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 16
Peel the potatoes and boil them until cooked.
Step 2 of 16
Finely chop the garlic and onion.
Step 3 of 16
Cut the mushrooms into small pieces.
Step 4 of 16
Sauté the chopped onion with garlic in vegetable oil.
Step 5 of 16
Add the mushrooms to the pan.
Step 6 of 16
Add pepper and salt.
Step 7 of 16
Cook over heat for 10–15 minutes.
Step 8 of 16
Stir in the sour cream.
Step 9 of 16
Mix the contents and remove from heat.
Step 10 of 16
Drain the water from the potatoes and add butter.
Step 11 of 16
Salt and mash into a puree.
Step 12 of 16
Pour in the milk and mix thoroughly.
Step 13 of 16
Grease a baking pan with butter (the author used a pan 3 cm high and 27 cm in diameter) or line it with parchment paper. Reserve 3–4 tbsp of puree and spread the rest across the pan.
Step 14 of 16
Put the remaining puree into a pastry bag (or use a plastic bag with a cut corner). Form a border.
Step 15 of 16
Place the mushroom filling in the center and level it. Put it in the oven. Bake for 20 minutes at 180 degrees.
Step 16 of 16
Let the casserole cool and divide into portions.