Potato casserole with mushrooms is easy and quick to prepare, but it turns out hearty and tasty. This dish is perfect for breakfast, lunch and dinner, we can say that it is universal.
It is necessary
- - 500 g of boiled potatoes;
- - 100 g of fresh mushrooms (champignons, chanterelles, white, mushrooms);
- - 100 g of frozen mushrooms;
- - 1 onion;
- - 1 egg;
- - 2 raw egg yolks;
- - 50 g of cheese;
- - 100 g of butter;
- - 150 ml of cream;
- - oil for lubricating the mold;
- - bread crumbs;
- - greens.
Instructions
Step 1
Peel potatoes and cook whole or in chunks in salted water. Drain the broth and mash the mashed potatoes, put 50 g of butter, 2 yolks in it and stir.
Step 2
Prepare mushrooms for the casserole. Peel them, wash and cut them into pieces. Heat a skillet with butter and sauté mushrooms with chopped onions until golden brown. Salt.
Step 3
Defrost the mushrooms. Brush a baking dish with melted butter and sprinkle with breadcrumbs. Place half of the mashed potatoes on top of them and flatten. Place the fried mushrooms and onions on top of the potatoes. Mix the thawed mushrooms with the second half of the mashed potatoes and put on the casserole too.
Step 4
Whisk the cream and egg, add the grated cheese, stir and pour over the mushroom potato casserole with this sauce. Place in an oven preheated to 180 ° C and bake for 20-25 minutes. Sprinkle with chopped herbs before serving.
