Mushroom and potato casserole recipe. Mushroom casserole - two delicious recipes

Potato casserole with mushrooms- a win-win option have a delicious lunch or dinner. Today, the number of recipes is not inferior to the number of recipes for baked potatoes in the oven. All potato casseroles can be divided into casseroles made from raw potatoes and casseroles made from mashed potatoes. Casseroles made from raw grated potatoes are called kugels, and those that contain sauce and the potatoes are cut into slices are called potato gratins.

To make mashed potato casseroles, you can use either freshly cooked mashed potatoes or those left over from lunch or dinner. For taste and satiety, meat is often added to mashed potato casseroles - it can be either boiled chicken or minced meat, mushrooms, cheese, tomatoes, fresh and canned vegetables.

Ingredients:

• Hard cheese - 100 gr.,
• Sour cream - 150 ml.,
• Potatoes - 5-6 pcs.,
• Butter - 30 gr.,
• Onion - 1 pc.,
• Champignons - 300 gr.,
• Milk - 0.5 cups,
• Vegetable oil,
• Salt,
• Dill.

Potato casserole with mushrooms - recipe

The process of cooking with mushrooms begins with preparing mashed potatoes. Wash the potatoes and peel them. Cut into 4-6 pieces (depending on size), place it in a pan. Fill in cold water so that the water covers it by 2-3 cm. After boiling, salt the potatoes to taste. Without allowing a strong boil, cook the potatoes for 15 minutes. Drain the water. Add butter and milk. Mash the potatoes. Cut into small cubes onions.

Wash it. Cut into medium-sized cubes.

Fry the chopped onion in refined sunflower oil until golden brown.

Add mushrooms to it. Salt them.

Stirring, fry the champignons with onions for 5-7 minutes. Frying pan with fried champignons remove from the stove and let them cool.

Place mashed potatoes on the bottom of the pan.

Place fried mushrooms on top of it.

Grate hard cheese on a medium grater.

Add cheese to the bowl with sour cream and stir.

Place the cheese and sour cream mixture on the mushrooms. Smooth the top of the potato casserole with a spoon.

Put it in the oven. and mushrooms in the oven should be baked for 220 to 25 minutes at a temperature of 180 C. As soon as it is covered with a golden cheese crust, it can be removed from the oven. Place mashed potato casserole with mushrooms on plates and serve. In addition, any fresh vegetable salad will do.

Potato casserole with mushrooms. Photo

As an option, you can prepare potato casserole with mushrooms and minced meat.

Ingredients:

• Mashed potatoes - 500 gr.,
• Egg - 1 pc.,
• Champignons - 200 gr.,
• Carrots - 1 pc.,
• Onions - 1 pc.,
• Minced meat - 200 gr.,
• Hard cheese - 100 gr.,
• Vegetable oil,
• Salt and spices.

Potato casserole with mushrooms and minced meat - recipe

Beat an egg into the mashed potatoes. Mix thoroughly. Cut the onion into cubes. Grate the carrots on a fine grater. We will need these vegetables for frying. Wash the champignons and chop finely. In a preheated frying pan, saute the carrots and onions for 3 minutes. Lay out the minced meat.

Mix it with carrots and onions. After 3-4 minutes, quickly add the mushrooms and meat. Sprinkle the champignons with salt and spices. Fry them with minced meat for another 5-7 minutes. To prepare potato casserole with mushrooms and minced meat, prepare a baking dish.

Lubricate it with a piece butter. Place half of the mashed potatoes into the pan. Place the minced meat and mushroom filling on it. Place the remaining mashed potatoes on top of the filling. Sprinkle the potato casserole with grated cheese.

Potato casserole with mushrooms and minced meat should be baked for at least 20 minutes at 190C. Using this principle, you can also prepare potato casserole with chicken and mushrooms. Instead of minced meat, use boiled chicken breast cut into cubes.

Can an absolutely lean casserole be incredibly delicious? The answer is yes, very much so!

When I planned to cook this dish, it was a little confusing complete absence it contains animal products, no butter in mashed potatoes, no milk, no cheese crust on top of the casserole. But the presence of mushrooms, tomatoes in juice and thyme in the list of ingredients inspired hope for the success of the enterprise.

Already halfway through cooking, I realized that the dish would be fantastic: the mushroom sauce with vegetables and tomatoes drove me crazy with its fragrance and caused increased salivation. Instead of butter in the puree, I poured olive oil and seasoned it with lemon juice and fresh thyme, which completely compensated for the lack of milk and cheese.

Absolutely everyone, including my son, enjoyed this wonderful casserole, and I will definitely repeat it, which I advise you to do as well. It will be even tastier with an assortment of mushrooms from honey mushrooms, oyster mushrooms, and boletus mushrooms.

Compound:

• Potatoes 600 g
• Champignons 600 g
• Celery root 150 g
• Onion 1 pc.
• Tomatoes in juice 500 ml
• Garlic 3 cloves
• Half a lemon
• Olive oil 4 tbsp.
• Thyme 6 sprigs
• Black pepper

Let's cook!

1. Peel the potatoes, cut them into slices and cook as for mashed potatoes until fully cooked. Drain the water from the finished potatoes, dry the pan with the potatoes over low heat and puree them. Add 2 tbsp to it. olive oil and lemon juice, salt, pepper and 2/3 thyme leaves. Mix.

2. While the potatoes are boiling, prepare the mushroom sauce. For it, finely chop the peeled onion and celery root. Cut the washed and peeled mushrooms into small slices.

Heat 2 tbsp in a saucepan. olive oil and fry the mushrooms and vegetables over medium heat, stirring, for about 10 minutes. Add the chopped tomatoes with the juice to own juice, pass the garlic through a press and simmer for another 5 minutes.

Salt and pepper the mushroom sauce to taste and pour into a deep ceramic baking dish.

3. On top mushroom sauce distribute the mashed potatoes, sprinkle with the remaining thyme leaves and sprinkle lightly olive oil. Bake the dish in the oven heated to 200 degrees for 25 minutes.

Known for its French origins and simple ingredients, potato casserole with mushrooms is especially popular at home. This is not surprising - a nutritious, aromatic and very variable dish is capable of short time decorate a family dinner or holiday table.

How to cook potato casserole with mushrooms?

Casserole with mushrooms and potatoes has a variety of cooking techniques and ingredients, adding which you can get everyday or holiday dish, vegetarian or meat. Since potatoes are an excellent side dish, they are appropriately combined with fish, meat, vegetables and delight in the simplicity and unpretentiousness of cooking.

1. The casserole is prepared in two variations: from boiled or mashed potatoes with the addition of fried mushrooms.
2. Vegetables are laid out in layers and filled with sour cream or cream, then sprinkled with cheese for golden brown crust after baking.
3. If the potatoes are cut into slices, be sure to add an egg to the filling so that the dish does not fall apart.
4. Since potatoes and mushrooms have a neutral taste, you should take care of the spices. Black pepper, garlic and onion make up the basic set.

Potato casserole with mushrooms in the oven

Casserole with mushrooms and potatoes in the oven is a bright, rosy and very nutritious dish that can turn the usual boiled potatoes and fried mushrooms into a real flavor bomb. Easy to prepare, beautiful appearance and the use of affordable ingredients make the casserole a versatile treat that can feed the whole family.

Ingredients:

• potatoes - 1 kg;
• champignons - 300 g;
• egg - 2 pcs.;
• sour cream - 150 g;
• onion – 100 g.

Preparation

1. Cut the potatoes and boil until half cooked.
2. Fry mushrooms and onions.
3. Lay out the prepared products in layers.
4. Beat eggs and sour cream and pour into casserole.
5. Potato casserole with mushrooms is cooked for 40 minutes at 180 degrees.

Potato casserole with chicken and mushrooms combines everyone's favorite and affordable products into a single whole. Preparing such a dish is simple and not troublesome, since all the components combine perfectly with each other and do not require additions. To ensure that the product retains its juicy and attractive appearance during baking, cover it with foil.

Ingredients:

• potatoes - 7000 g;
• champignons - 290 g;
• chicken fillet - 350 g;
• cheese - 100 g;
• cream - 400 ml;
• vegetable oil - 35 ml.

Preparation

1. Fry chicken fillet and mushrooms.
2. Boil the potato wedges.
3. Layer out.
4. Pour in the cream, sprinkle with cheese and cover with foil.
5. Potato chicken casserole with mushrooms is prepared for 45 minutes at 200 degrees.

Potato casserole with meat and mushrooms will delight you with a juicy and tender texture if you use minced meat. The perfect combination, recognized as a classic in many kitchens, is also successful in this product. A piquant filling of minced meat and mushrooms will perfectly complement the taste of potatoes, and pre-preparing the products will speed up the cooking process.

Ingredients:

• potatoes - 8 pcs.;
• milk - 70 ml;
• butter - 40 g;
• champignons - 150 g;
• minced meat - 500 g;
• onions - 2 pcs.

Preparation

1. Boil the potatoes, mash, add butter and milk.
2. Sweat the onions, champignons and minced meat in a frying pan.
3. Layer the components. Sprinkle with cheese.
4. Potatoes are cooked for 15 minutes at 180 degrees.

The dish with mushrooms is vegetarian, and therefore is prepared without animal products, the latter of which hold the dish together. In order for the casserole to retain its shape and not fall apart, you should boil the vegetable in its peel, and then peel and chop until smooth. Spices and lemon juice will improve the taste of fresh potatoes.

Ingredients:

• potatoes – 600 g;
• olive oil - 100 ml;
• lemon juice - 20 ml;
• champignons - 350 g;
• thyme - 1/2 teaspoon.

Preparation

1. Peel and mash the boiled potatoes in their skins. Season with spices, juice and oil.
2. Fry the mushrooms.
3. Lay out in layers and brush with oil.
4. Potato casserole with mushrooms is baked for 25 minutes at 180 degrees.

Potato casserole with mushrooms and cheese

Potato casserole with mushrooms and cheese uses a variety of cooking techniques. You can layer the cheese filling or, keeping it classic recipe, use as a savory cream sauce. This dressing will not take much time and will enrich the taste and appearance of the dish, which will allow you to serve it for the holiday.

Ingredients

• potatoes - 600 g;
• honey mushrooms - 300 g;
• onion - 1 pc.;
• cream 33% - 250 ml;
• egg - 1 pc.;
• cheese - 100 g.

Preparation

1. Cook the mushrooms and fry with onions.
2. Boil potato slices.
3. Lay out the ingredients in layers.
4. Mix eggs, sour cream and cheese - the sauce for potato casserole with mushrooms is ready.
5. Pour into the dish and bake for 45 minutes at 200 degrees.

A casserole with mashed potatoes and mushrooms will help you dispose of boring foods in a pleasant and convenient way. Simple and easy homemade the dish, based on a popular side dish, changed its presentation and diversified the taste. Particularly picky eaters will be able to prepare fresh puree with their own hands, especially since it will not be difficult.

Ingredients:

• potatoes - 900 g;
• egg - 2 pcs.;
• champignons - 350 g;
• milk - 200 ml;
• sour cream - 65 g;
• onions - 2 pcs.

Preparation

1. The recipe for potato casserole with mushrooms involves the use of mashed potatoes.
2. Boil and mash the potatoes. Add milk and eggs to the mixture.
3. Fry mushrooms and onions.
4. Lay everything out in layers. Grease with sour cream and bake for 30 minutes at 200 degrees.

Potato casserole with salted mushrooms in the oven

Fans of original dishes will be able to appreciate how good the casserole with pickled mushrooms is. After all, baked potatoes, as a side dish, go well with salty preparations. Preparing the dish is not difficult: you just need to chop the mushrooms, cover them with slices of boiled potatoes, and put them in the oven.

Ingredients:

• potatoes - 1 kg;
• salted milk mushrooms - 350 g;
• onions - 2 pcs.;
• sour cream - 200 g;
• flour - 50 g;
• water - 100 ml.

Preparation

1. Cut the potatoes and boil them.
2. Wash and chop the mushrooms.
3. Fry the onion.
4. Layer the products.
5. Add flour and water to sour cream.
6. Pour the sauce over the dish and cook for 20 minutes at 200 degrees.

With mushrooms is a nutritious and healthy dish that can supplement your daily diet. The neutral taste of potatoes allows you to combine it with various vegetables, and therefore you can experiment by changing components and dressings. This recipe is a dietary recipe, and therefore does not contain high-calorie components.

Ingredients:

• potatoes - 700 g;
• mushrooms - 250 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• tomatoes - 2 pcs.;
• sweet pepper - 1 pc.;
• sour cream - 50 g;
• parmesan - 50 g.

Preparation:

1. Boil the potatoes in their skins, peel, mash, and mix with Parmesan.
2. Fry onions, mushrooms, carrots, tomatoes and peppers.
3. Cover the vegetables with potatoes, brush with sour cream and bake for 15 minutes at 200 degrees.

Potato casserole with mushrooms in a slow cooker

In a slow cooker - one of the correct and convenient ways preparations. Thanks to a modern gadget, the dish is not a hassle and can quickly create a nutritious lunch. You just need to load the chopped vegetables into the bowl, set the mode and wait sound signal, serve finished product on the table.

Ingredients:

With mushrooms – it’s original and incredible delicious dish. It is very satisfying, quite easy to prepare and does not require special skills. If you are tired of everyday dishes, we suggest you consider our recipes and make a golden brown potato casserole with mushrooms.

Lenten potato casserole with mushrooms in the oven

Ingredients:

• white potatoes – 1 kg;
• – 500 g;
• onion – 3 pcs.;
• spices;
• tomato – 2 pcs.;
• fresh parsley;
• olive oil;
• Lenten mayonnaise.

Preparation

Wash the potatoes, peel them, place them in a saucepan with filtered water, add a little salt and cook until soft. Then carefully drain the liquid, leaving a little, and mash the vegetable into a puree. Fresh champignons process, cut into large slices and fry in olive oil. After 5 minutes, add the diced onion and sauté until soft. Next, grind the vegetable mixture using a blender. Turn on the oven and preheat to 180°C. Lightly coat the edges of the mold with oil and lay out the prepared ingredients in layers. First we cover the bottom mashed potatoes, then add the onion-mushroom mixture. Place tomatoes cut into rings on top and sprinkle with chopped parsley. At the end, spread the remaining potatoes evenly and coat everything with lean mayonnaise. Place the casserole in the oven for 35 minutes and then serve.

Delicious potato casserole with mushrooms and cheese

Ingredients:

• potatoes – 1 kg;
• champignons – 3 kg;
• onion – 2 pcs.;
• milk;
• butter;
• feta cheese – 300 g;
• hard cheese – 200 g;
• fresh dill – 50 g;
• butter – 50 g.

Preparation

Boil the peeled potatoes and then mash them into a puree, adding a little warm milk and butter. We process the champignons and cut them into cubes along with the onion. Then put the vegetables in a saucepan, pour a little oil and sauté until golden. Chop fresh dill as finely as possible with a knife. Grease the baking dish with oil and lay out the casserole in layers: first a little mashed potatoes sprinkled with fresh herbs, then grated cheese, dill, fried vegetables, cheese and potatoes again. Place pieces of frozen butter on top and place the dish in a hot oven. Bake the dish for about half an hour at 180°C.

Potato casserole with pickled mushrooms

Ingredients:

• potatoes – 8 pcs.;
• egg – 1 pc.;
• nutmeg– a pinch;
• sour cream 15% – 2 tbsp. spoons;
• fine breadcrumbs - 2 tbsp. spoons;
• egg yolk – 1 pc.;
• spices.

For the filling:

• pickled honey mushrooms – 500 g;
• onion – 1 pc.;
• vegetable oil – 1 tbsp. spoon;
• heavy cream – 100 ml.

For the sauce:

• natural yogurt – 250 ml;
• fresh dill – 1 bunch;
• green onions;
• garlic – 1 clove;
• spices.

Preparation

Peel the potatoes and cook in water, lightly salting it to taste. Then blend it into puree with a blender, adding sour cream, egg, spices and nutmeg. We wash the pickled mushrooms under running water. cold water and cut into slices. We clean the onion, chop it into rings and sauté in vegetable oil. Then add the mushrooms and fry, stirring, for 10 minutes. Place some of the puree into a pan greased and sprinkled with breadcrumbs, and then distribute the mushrooms in an even layer. Pour heavy cream over everything, cover the filling with the remaining potatoes and coat the top of the casserole with yolk. Place the pan in the oven and bake the dish at 180°C for 30 minutes. During this time, prepare the filling: finely chop the green onions, dill and garlic, mix with natural yoghurt and add salt to taste. Potato casserole with salted mushrooms served with milk sauce.

• Oyster mushrooms, champignons or forest mushrooms 800-1000 g,
• Cheese – 200 g,
• Chicken eggs 2-3 pcs.,
• Sour cream – 200 g,
• Salt,
• Pepper,
• Vegetable oil – 1 tbsp. spoon,
• Flour or starch - 1 tbsp. spoon.

Cooking process:

Let's prepare the ingredients according to the list. A casserole made from forest mushrooms. But since the “quiet” hunting season is still far away, we use those mushrooms that are available. I had 700 g of oyster mushrooms and 200 g of champignons.

Oyster mushrooms and champignons should not be soaked, like many wild mushrooms. Mushrooms need to be sorted and washed with water. Grind and place in a frying pan.

Evaporate the moisture, bring to half-cookedness with a small amount vegetable oil. Mushrooms during heat treatment you need to add salt and spices. Mushroom casserole can be prepared with the addition of onions. In this version, chopped onions are first sent to the frying pan. It is fried until transparent and then stewed with mushrooms.

In the meantime, prepare the remaining ingredients for the casserole. Grind the hard cheese on a grater and break it into a deep bowl raw eggs and add sour cream and spices to them.

Using a whisk or mixer, mix eggs and sour cream, add a thickener of your choice (flour or starch).

As mentioned above, the sour cream and egg filling can be replaced with Bechamel sauce. We told you how to prepare it.

It is advisable to grease the walls of the baking dish with oil. Place prepared mushrooms on the bottom.

Sprinkle cheese on top.

And pour the prepared sauce over it all, distributing it evenly over the entire surface.

Mushroom casserole of oyster mushrooms and champignons will be cooked in the oven for 20-25 minutes until it acquires a beautiful golden crust. The oven should be preheated to 190 degrees.

It is advisable to serve the dish hot or warm while the cheese crust remains soft. Serve in portions, with fresh vegetables or herbs. I wanted to add a couple more spoons of sour cream to my plate.

I’ll tell you how to cook this mushroom casserole in a slow cooker.

Casserole with mushrooms in a slow cooker

For the casserole you will need the same (or less) amount of mushrooms. In the recipe presented today, most oyster mushrooms are used, but you can safely use only champignons. We also prepare cheese for the dish and, if you want, a small zucchini and onion (one piece is enough). To fry mushrooms you will need oil and salt.

Mushrooms should be washed, peeled, and large ones should be cut into pieces. You can fry mushrooms and onions at the same time by adding a multicooker bowl small quantity oils Cooking time will depend on the power of the unit and the program you choose. When the “Baking” function is turned on, mushrooms and onions are fried in a Panasonic or similar multicooker with a power of 670 W for 25-30 minutes. In my new Redmondt, at a power of 900 W on the “Frying” program, I will need almost half as much time. Don't forget to open the lid and stir.

You can add dried herbs to the fried mushrooms for flavor, but you should know when to stop so as not to overwhelm the subtle mushroom aroma.

All ingredients are mixed, salt is added if you have not done so before. Spread the grated cheese in an even layer and top it all with beaten eggs and sour cream.

The “Baking” option is turned on for approximately 25-30 minutes. Bake in this mode with the lid closed until the cheese melts. You definitely won’t get the same golden brown crust as a casserole in the oven, but the casserole will turn out tender and more juicy.

Bon appetit to the Notebook website!

Best regards, Anyuta.