Mushroom Casserole
⏳ Time
2 hours
🥕 Ingredients
12
🍽️ Servings
8
Description
An excellent variation on the classic meat casserole. Onions will give the mushrooms the necessary sharpness and richness, while herbs and garlic will refresh the fairly dense and heavy flavor of the dish.
Ingredients
- Potato - 2 lbs
- Champignons - 14.1 oz
- Onion - 1 head
- Garlic - 2 cloves
- Chicken Egg - 2 pieces
- Milk - 8 fl oz
- Butter - 2.8 oz
- Dill - 0.5 oz
- Breadcrumbs - 2.1 oz
- Vegetable Oil - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the potatoes, cut them into large pieces, and boil in salted water until tender.
Step 2
Chop the onion into small cubes.
Step 3
Slice the mushrooms thinly.
Step 4
In a skillet, heat vegetable oil and sauté the onion until golden brown.
Step 5
Add the mushrooms to the onions and sauté, stirring, for 15 minutes. Season with salt and pepper.
Step 6
At the end of frying, add finely chopped dill and garlic, pressed through a garlic press, to the mushrooms. Stir, fry for another 30 seconds, and remove from heat.
Step 7
Mash the cooked hot potatoes into a puree with butter.
Step 8
Add milk and eggs to the puree. Mix until smooth. Season with salt if needed.
Step 9
Pour half of the breadcrumbs into the bottom of the baking dish, then spread half of the potato mixture on top.
Step 10
Spread the mushroom filling evenly over the potatoes and cover with the remaining mashed potatoes.
Step 11
Sprinkle the casserole with the remaining breadcrumbs, drizzle with vegetable oil, and place it in an oven preheated to 392°F for 30–40 minutes or until the top of the casserole turns a nice golden color.
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