Mushroom Casserole
8 servings
120 minutes
An excellent variation on the classic meat casserole. Onions will give the mushrooms the tartness and richness they need, and herbs and garlic will refresh the rather dense and heavy taste of the dish.
1
Peel the potatoes, cut them into large pieces, and boil until soft in salted water.
- Potato: 1 kg
- Salt: to taste
2
Chop the onion into small cubes.
- Onion: 1 head
3
Slice the mushrooms thinly.
- Button mushrooms: 400 g
4
Heat vegetable oil in a pan and fry the onion until golden.
- Vegetable oil: 50 ml
- Onion: 1 head
5
Add mushrooms to the onion and fry, stirring, for 15 minutes. Season with salt and pepper.
- Button mushrooms: 400 g
- Salt: to taste
- Ground black pepper: to taste
6
At the end of frying, add finely chopped dill and garlic pressed through a press to the mushrooms. Mix, fry for another 30 seconds, and remove from heat.
- Dill: 15 g
- Garlic: 2 cloves
7
Mash the hot cooked potatoes with butter.
- Butter: 80 g
8
Add milk and eggs to the puree. Mix until smooth consistency. Salt if necessary.
- Milk: 250 ml
- Chicken egg: 2 pieces
- Salt: to taste
9
Pour half of the breadcrumbs at the bottom of the baking dish, then layer half of the potato mixture on top.
- Breadcrumbs: 60 g
10
Spread the mushroom filling evenly over the potatoes and cover with the remaining puree.
- Button mushrooms: 400 g
11
Sprinkle the casserole with the remaining breadcrumbs, drizzle with vegetable oil, and place in an oven preheated to 200 degrees for 30-40 minutes or until the top turns a pleasant golden color.
- Breadcrumbs: 60 g
- Vegetable oil: 50 ml
