Potato casserole with mushrooms in a multicooker
4 servings
80 minutes
Potato casserole with mushrooms in a multicooker is a cozy and aromatic dish reflecting home European cuisine. Creamy mashed potatoes combine with tender mushrooms sautéed with onions and garlic, creating a rich flavor with a hint of spiciness. The origins of such casseroles trace back to traditional village recipes where using simple and accessible ingredients was important to turn them into hearty meals for the whole family. The casserole turns out airy and delicate, while the added cheese gives it an appetizing crust. This dish is versatile: suitable for both everyday dinners and cozy family evenings. Served hot with chopped herbs and sour cream, it reveals the depth of flavor nuances. It pairs perfectly with a light vegetable salad or fresh bread.
1
Boil the potatoes until cooked, cool them down, salt them, and mash until creamy.
- Potato: 6 pieces
- Salt: to taste
2
Mix half of the sour cream with the egg, then add the mixture to the potatoes and stir well.
- Sour cream 20% fat: 150 g
- Chicken egg: 1 piece
3
Finely chop the onion and mushrooms. Fry the onion until golden, then add the mushrooms to the pan.
- Onion: 1 piece
- Fresh button mushrooms: 300 g
4
Once the mushrooms are ready, add sour cream, salt, pepper, flour, garlic, and mix thoroughly.
- Sour cream 20% fat: 150 g
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 1 teaspoon
- Garlic: 1 g
5
Grease the multicooker form with butter, layer in order: half of the potato mixture, mushroom filling, remaining potato mixture.
- Butter: 80 g
6
Set the multicooker to the baking mode for one hour.
7
Sprinkle with chopped greens before serving.
- Parsley: to taste
8
If desired, 5-10 minutes before the casserole is ready, you can sprinkle it with cheese.
