Casserole with mushrooms: 3 recipes

Mushroom casserole is a nutritious, tasty dish. It can be quickly prepared for lunch or dinner for your family or a great meal for your guests. It does not take much time and effort to prepare, and the ingredients are available and inexpensive.

Casserole of mushrooms and potatoes with minced meat under a cheese crust

The dish turns out to be very caloric and nutritious. Stuffing for it is prepared from fresh mushrooms or canned mushrooms. The meat component is chosen to your taste. It can be pork, beef or chicken minced meat, or better mixtures of them.

We’ll need:

• Potatoes – 1 kilogram;
• Stuffing – 200 grams;
• Onions – 2 heads;
• Mushrooms – 0.5 kilograms;
• Soy sauce – a few drops;
• Garlic – 2 cloves;
• Hard cheese – 200 grams;
• Odorless vegetable oil – 6 tablespoons;
• Milk – ½ cup;
• Chicken eggs – 2 pieces;
• Breadcrumbs – 1 tablespoon;
• Salt, pepper – to taste.

Here’s what we’re going to do next:

• Pour one third of the water into a pot and put it on the fire. Peel, wash and cut potatoes into quarters (for faster cooking), throw the vegetable into the salted boiling water and leave to cook until ready. Turn on the oven.
• In the meantime, prepare the stuffing. Heat two frying pans with equal parts of vegetable oil. Peel and chop the onion into small cubes, spread for frying.
• When the onions are browned, in one of them add grated garlic, meat twisted through a meat grinder, pepper, salt and continue to fry on low heat.
• Clean the mushrooms, rinse with water and cut into strips. Throw them into the second pan, salt them a little and splash them with soy sauce. Stir, cover with a lid and stew over low heat.

Note. If using canned mushrooms, the liquid from the can should be drained as much as possible.

• Drain the potatoes and mash them with a masher and milk. Add the necessary portions of butter and eggs. Bring to a homogeneous state.
• Grease the inside of the mold with oil and sprinkle with breadcrumbs. Put a third of the mashed potatoes on the bottom. Spread the mushroom crumble over it, cover with the potato mass. On it we spread the meat roast. Finish the construction with potatoes, level the surface.
• Put the dish in the oven heated up to 200 degrees Celsius by this time. Keep it there for about half an hour. Take it out, sprinkle it with coarsely grated cheese and put it back in for 10-15 minutes until the crust is brown.

The finished dish is served directly in the mold in which it was cooked. If this is inconvenient, for whatever reason, the oven is removed to a separate dish using two spatulas. It is desirable to preserve its integrity.

Tender puff with mushrooms and cheese goes well with cuts of fresh or pickled vegetables, salads of them, sauerkraut and fresh herbs.

Chicken casserole with mushrooms

Portions

4

Preparation time

30

minutes

Cooking time

40

minutes

This dish is high in protein and fiber. Tender combination of vegetables with mushrooms and chicken is not only tasty, but also useful.

Ingredients

• Medium sized potatoes – 6 pieces;

• Small chicken fillet without skin – 1 piece;

• Mushrooms – 200 grams;

• Onions – 1 head;

• Carrots – 1 medium;

• Heavy cream – 1 cup;

• The oil is for frying;

• Chicken spices – ½ teaspoon.

Steps

• Boil the tubers thoroughly washed under running water with a brush until they are half cooked. Peel and cut into rounds. Put half of them in a baking dish.
• Cut the chicken part across the fibers in thin slices and fry them in well heated oil in a pan on both sides. Do it on high heat, quickly, so that they remain juicy inside. Put them on top of the potatoes. Sprinkle with spices.
• In the same frying pan, put half rings of onion, saute and add coarsely grated carrots and randomly chopped mushrooms. Fry everything together over medium heat. Arrange on top of the meat pieces. Add the remaining potato slices.
• Mix the cream with salt and pour it all over the top. Cover the dish with foil and put it in the preheated oven for about 40 minutes.

Note

• This food is served hot. If dinner is postponed, you can keep it in the oven a little longer. In this way, it acquires a wonderful “like from the oven” flavor, which only benefits the dish.

Lenten potato casserole with mushrooms

This variant of cooking will be very useful during religious fasts. It is also used by vegetarians and advocates of a healthy lifestyle.

We’ll get it out of stock:

• Potatoes – 700 grams;
• Lenten butter – 4 tablespoons;
• Mushrooms – 300 grams;
• Homemade eggless mayonnaise – ¼ cup;
• Tomatoes – 2-3 pieces;
• Ground Provencal herbs – a pinch.

Here’s what we’re going to do next:

• Boil the peeled tubers until tender. Drain two thirds of the broth and make a thick puree with it.
• Fry the mushroom pieces together with the onion in a pan with oil. Cool slightly, chop with a blender.
• Assemble the preparation. The first layer is softened potatoes, on it we spread mushroom paste, thinly smear with potato mass.
• Cut tomatoes (preferably without skin) into rings and arrange in a single layer, sprinkle with seasoning. Finish with a mashed potato layer. Generously smear the surface with lean mayonnaise. Send to a hot oven for about an hour – until the top crust is noticeably browned.

Despite the low amount of fat, you can satisfy your hunger even with a small portion of such an unpretentious casserole.

Interesting. When you visit an expensive French restaurant and order a flashy gratin of mushrooms, you can be very proud of yourself and expect something extraordinary. However, you will be served one of the types of ordinary casseroles. Its main advantage is the beautiful baked crust on top.

Frequently Asked Questions (FAQs)