Golden Mushroom Potato Casserole is essentially mushrooms and potatoes cooked to a certain degree of doneness separately and baked together. So why make a casserole when you can make two different dishes? Will it be the same result? But no! Baking with each other, soft tender potatoes and fleshy, golden fried or piquantly marinated champignons turn into a real flavor bomb. Nothing to do with "boring" mashed potatoes and ordinary fried champignons. Well, let's try to cook the most delicious potato casserole With fragrant mushrooms according to proven photo recipes?

Simple potato casserole with champignons and onions

To implement this delicious idea You will need the ingredients listed below. In addition to them, take a little inspiration and a big pinch Have a good mood. And do not forget about the desire to cook something unusual and mega-appetizing.

And here is the list of products: potatoes - 1 kg; fresh champignons - 250-300 g; chicken eggs category CO -2 pcs.; onion- 2 onions of medium size; pasteurized cow's milk - 1,200 ml glass; 40 g creamy and 2 tbsp. l. vegetable; sour cream (any fat content) - 3 tbsp. l.; salt - a large pinch (or a little more, to taste); black ground pepper- a pinch; fresh garlic - 3 small cloves (or a pinch of dried).

Boil the potatoes until tender, after peeling, washing and cutting into medium cubes. Don't forget to salt. Only not immediately, but after 7-10 minutes after boiling water. Cook at a moderate boil for 20-25 minutes. Boiled potatoes mash into puree. In the process of pureeing, add warmed (required!) milk, raw eggs (room temperature) and soft butter. Turn everything into a homogeneous mass. By the way, the cooking process will give you time to do mushrooms with onions. Cut the mushrooms into slices (first, of course, after cleaning or washing). And the onion - chop it into a cube. Preheat the pan (dry) and pour the mushroom plates. Over medium heat, stirring, evaporate all the liquid from the mushrooms. Then pour in the oil. Throw in the onion. Fry until light golden brown. At the very end, before turning off the fire, add salt. Pepper and put the garlic passed through the crusher. Stir. Take a heat-resistant form and grease it inside with butter. Place half of the mold on the bottom potato mass. Smooth out. Throw in the roasted mushrooms. Top with the remaining puree. Grease the top with sour cream and send the future yummy to bake in a preheated oven. The baking temperature is 200 degrees. Time - 25-35 minutes. Serve ready-made potato casserole with champignons with vegetable salads or delicious lungs sauces.

Interesting potato casserole with pickled mushrooms

No fresh mushrooms? Not a problem - pickled mushrooms, champignons and even oil make an incredible casserole. And what is the aroma? One smell and a look of a dish instantly causes plentiful salivation!

So, in addition to a half-liter jar of pickled mushrooms, you will need a kilo of potatoes; 1 large onion; 2 chicken eggs category CO; 130-150 g of hard cheese; 30 g creamy and 1-1.5 tbsp. l. vegetable oil. You will also need salt and pepper and a small bunch of fresh herbs (dill and parsley are fine).

Clean the potatoes. Coarsely chop and boil until tender. Be sure to salt the potatoes a quarter of an hour after boiling water. Puree the finished potatoes with a crush or pass through a meat grinder. It is better not to use a blender, as the mass will turn out sticky. Rinse the mushrooms from the marinade and cut into medium cubes. Rinse greens and chop. Dice the onion. And fry in vegetable oil until a nice golden color. Grate the cheese. Whisk the eggs with a whisk or fork. Mix potatoes, fried onions, herbs and mushrooms. Add some pepper and salt. Stir. Add beaten eggs. Stir again. Put the potato-mushroom mass in a baking dish, put the butter on top. Place the casserole dish in the preheated oven. Cook at 180-190 degrees for 20-25 minutes.

Hearty potato and mushroom casserole with minced meat in the oven

Ordered a proven recipe for potato casserole with mushrooms? Receive, sign. Brilliantly fast, immensely tasty and indecently simple. Such a “neighborhood” of potatoes, meat, mushrooms and cheese cannot be called appetizing except. What am I saying, try it yourself.

These products make a delicious casserole: 6 medium-large potato tubers; chopped meat(half pork and beef) - 350-400 g; champignons - 120-150 g; hard cheese - 80-100 g; a little vegetable oil; medium onion, as well as pepper and salt - to taste. You will also need: half a glass of sour cream and low-fat mayonnaise(anti-fans of this sauce can replace it with good old sour cream); 2-3 cloves fresh garlic; 1 egg category CO.

Peel potatoes, wash. Slice as thin as possible, almost transparent circles. Wash or clean mushrooms. Cut into slices or strips. Chop the onion into half rings or rings. Grate the cheese. Fry the mushrooms. Put them first in a dry frying pan. Evaporate the liquid. Then add vegetable oil. Add the onion immediately after pouring in the oil. Lightly brown everything, cool slightly and mix with minced meat. Add pepper and salt to taste. Place half of the potatoes in a greased pan. Then minced meat with mushrooms and onions. Top with cheese. And close the second half of the potatoes. Prepare the fill. Mix sour cream and mayonnaise and a beaten chicken egg. Add a pinch each of salt and pepper, minced garlic. Pour the resulting sauce into the mold. Put to cook in the oven at 180-200 degrees for 40-50 minutes. Serve sprinkled with herbs.

That's all. Knowing these simple recipes potato casseroles, you can come up with your own. After all, cooking such a plan is a pleasure.

Mashed potato casserole with mushrooms in the oven is one of the hearty vegetable dishes which can be prepared for lunch, dinner and even festive table. It is suitable for receiving guests who are vegetarians or for daily menu during the post. Unique combination hearty potatoes with fragrant mushrooms and butter helps to give ready meal additional juiciness and taste, aromatic notes. In addition to these ingredients, you can use others - minced meat, cheese, fresh herbs or cottage cheese. Each of the additives will significantly improve the taste, make its own adjustments to it.

Potatoes are prepared quite simply from the most affordable and inexpensive products. From mushrooms, you can use champignons, oyster mushrooms or forest mushrooms. When using forest mushrooms, they must first be boiled 2-3 times. After each cooking, the resulting liquid must be drained, and then fresh water should be poured. Mushrooms and oyster mushrooms do not require prior heat treatment which makes cooking a casserole much easier. More.

Taste Info Second potato dishes / Unsweetened casseroles/ Baked potatoes in the oven

Ingredients

• Potato - 800 g;
• Mushrooms - 300 g;
• Unrefined vegetable oil - 30 g;
• Breadcrumbs -2 tbsp;
• Butter - 50 g;
• Salt - to taste;
• Ground black pepper - to taste;
• Chicken egg - 1 pc.;

How to cook mushroom casserole with mashed potatoes in the oven

First of all, you need to prepare the potatoes. Peel the tubers, rinse under running water cold water. In order for the potatoes to cook faster, cut the fruit into small pieces and place in a suitable cooking pot. Pour the vegetable with cold water, add a couple of pinches of salt and send it to boil over medium heat. Once the liquid in the pot comes to a boil, reduce the flame and simmer until tender. Checking it is very simple - the potatoes should become soft inside.

While the potatoes are cooking, you can prepare the mushrooms. The fruits are washed under water, cleaned, if necessary. Then cut into small pieces, while chopping the leg of the fruit. Peel the onion from the husk, rinse and cut into small pieces. Heat vegetable oil in a frying pan, add mushrooms and onions and fry until tender. Cool down a bit.

Drain the broth from the potatoes. Add chicken egg and butter. Leave a small piece of butter to grease the baking dish - this will make it easier to remove the dish from it. Mash the potato pieces to a puree consistency and add spices to taste.

Lubricate the heat-resistant form with butter, sprinkle with a handful of breadcrumbs. Place half of the puree, smooth with a spatula.

Add fried mushrooms with onions. Spread over the potato layer.

Put the second half of the mashed potatoes on the mushrooms. To make it beautiful upper layer from potatoes it can be laid out, passing through cream injector. Sprinkle breadcrumbs on top and send to a preheated oven. Bake for 25-40 minutes at 180 degrees.

Mushroom puree casserole is ready.

Let it cool a little - it's easier to cut into portions.

Serve mushroom casserole with mashed potatoes to the table is necessary with sour cream, fresh, pickled vegetables or a salad of them. Bon Appetit!

Potato casserole with mushrooms and cheese, or both to the feast and to the world

Do you love mushrooms? Do you know what great amount Can you cook dishes from them? Mushrooms are fried, boiled and stewed, salted and marinated. Soups and main dishes are prepared from them. Mushrooms are added to salads, hot and cold appetizers are made with them. You can also cook wonderfully from mushrooms delicious casserole. And if you make a casserole with potatoes and mushrooms ... However, we will try to cook just such a casserole. Moreover, we use for this not one, but several recipes. Shall we start?

Casserole "Almost in French"

If you think that casseroles are prepared exclusively as an everyday meal, then you are mistaken. The casserole can also be served at the festive table. True, not everyone. This version of the casserole is perhaps the most suitable for a solemn feast. And we will cook it by analogy with all known meat in French.

Ingredients:

400 g (packing) fresh champignons;
5-6 large potatoes;
onion head;
200 g of hard cheese;
50 g butter;
Breadcrumbs;
Half a glass of sour cream;
Salt.
Cooking:

We need fresh mushrooms for the casserole. Therefore, we simply wash the champignons, dry them and cut them into thin slices (flat mushrooms). We clean the onion, cut it first into two halves, and then cut very thin half rings from them. Let's prepare the form. It can be a deep baking sheet, a regular roasting pan, or even a baking dish. Grease the mold with butter and sprinkle breadcrumbs. Lightly salt the bottom of the mold and turn on the oven.

Now let's get to the potatoes. We peel it, wash it and cut it into thin (three millimeters) circles. Lay the sliced ​​potatoes on a clean towel and pat dry to remove excess moisture. Next, we begin to lay out the potatoes in the form, placing the circles in a circle and completely covering the bottom of the form with them. When the potato takes its place in the form, salt it and lay out the second layer of mushrooms: also tightly, in a circle, completely covering the potato layer with mushrooms. We also salt this layer and close it with a third layer of onion. Turn the cheese into cheese chips with a grater and generously sprinkle the top of the casserole with it, which we also smear with sour cream at the end.

We put the form in the oven and cook the casserole for about thirty minutes. Serve hot, laying out on a large flat dish or cut into portions. By the way, such a potato casserole with mushrooms and cheese is very tasty and cold.

Casserole "Almost Italian"

Mushrooms are loved not only in our country. They are popular in Italian cuisine. For example, Italians often add mushrooms to pizza. But since it is casserole and not pizza that is on our agenda today, we will cook it based on Italian pizza.

Ingredients:

Half a kilo of potatoes;
2 eggs;
300 g of cheese;
200 g mushrooms;
Onion head.
Cooking:

Wash mushrooms and leave to dry. Wash potatoes, peel and cut large pieces and boil until fully prepared(you can even allow it to boil a little). We take out the finished potatoes from the broth and crush it with a pestle. Important! We do not turn the potatoes into mashed potatoes, but mash them into large lumps. Now we clean and finely chop the onion, put it in a roasting pan with hot vegetable oil and fry over high heat until a juicy golden color. While the onion is fried, chop coarse grater cheese and cut mushrooms into small pieces.

Now the most interesting. Put the third part in crushed potatoes grated cheese, fried onion and break two raw eggs. We mix. We take a deep baking sheet or baking dish, grease it with oil and put half of our potato mixture on the bottom. Top with mushrooms and sprinkle with half of the remaining cheese. We put the rest of the potatoes on top of the cheese, tamp it lightly and sprinkle with the remaining portion of cheese.

Preheat the oven to 150 degrees and send the casserole dish to it. We wait about half an hour, and then we add fire and bring the casserole to full readiness. As a result, we get a potato casserole with cheese almost in Italian - with mushrooms and a beautiful golden crust.

Casserole "In Russian"

In our national cuisine casseroles somehow do not figure very well. We all more pies baking! But there is a recipe for potato casserole with mushrooms, which will not yield to the taste of traditional Russian pies. Yes, and this casserole looks almost like real pie. Try to cook this wonderful dish, and you will see for yourself.

Ingredients:

A kilogram of crumbly potatoes;

300 g forest fresh or frozen mushrooms;
100 g of hard cheese;
onion head;
A couple of garlic cloves;
Half a glass of milk;
A couple of tablespoons of butter;
Half a glass of sour cream;
Vegetable oil for frying;
Salt and black pepper to your taste.
Cooking:

Wash potatoes, peel and boil in salted water. We also clean the onion and chop it very finely. Finely chop the garlic cloves with a knife. Grind the cheese with a grater. Wash the mushrooms thoroughly, peel (if necessary) and cut into pieces. small pieces. If you use ready-made frozen mushrooms, then they must first be thawed.

Now pour vegetable oil into the brazier, heat it up and put the onion and garlic there. We fry until half cooked. Next, put the mushrooms in the brazier and continue to cook the fry now until the mushrooms are ready. In total, this will take us about fifteen minutes. Season the fried mushrooms with ground black pepper, salt, add sour cream, mix and simmer for a couple of minutes.

Now we drain the water from the potatoes, put butter, salt (to taste) in it and mash the potatoes until they are mashed. We heat the milk, pour it into the potatoes and mix everything well. Now we take round shape for pies (preferably with wavy sides), generously grease with oil and put in it mashed potatoes. We level the mashed potatoes in shape, pushing the potatoes to the edges of the mold and forming the sides like on a pie dough. You can do otherwise. Pour into a mold and smooth out three-quarters of the puree, and place the rest in pastry bag, from which squeeze the side around the circumference of the potato cake.

In the resulting recess, spread the onion-mushroom fry with sour cream and sprinkle with grated cheese. Now our potato casserole with cheese goes to the oven, which we will turn on in advance and heat up to 180 degrees. We bake our creation for about half an hour. Finished casserole let it cool completely, and then cut it into portioned pieces. Why not a pie?

Quick casserole

Now imagine what you have from dinner or after festive feast there was mashed potatoes left, and a bag of mushrooms was lying around in the freezer. And in general, this recipe is a great way to utilize the remnants of a home-made feast, after which not only mashed potatoes will remain, but also a few pieces of cheese and miserable remains of mushrooms, which for some reason did not fit in the salad, will be orphaned in the refrigerator. This is where the recipe comes in handy! So…

Ingredients:

Mashed potatoes (yesterday);
Mushrooms fresh, frozen or fried (how much is left);
Cheese (a few pieces);
Milk (sour cream or mayonnaise);
Eggs.
Cooking:

Considering that you no longer have the strength to cook after the previous feat at the stove, we will cook the casserole in the microwave. We take any suitable shape(plastic or glass), grease it with oil and put mashed potatoes there. We knead it, level it and tamp it down. Frozen mushrooms are quickly thawed in the same microwave, fresh ones are simply cut into slices or slices. And if there is mushroom fry or caviar left, then we use them.

We put the mushrooms tightly (or how it will turn out) on the potatoes and pour them with the scrambled mixture. We make it from eggs and milk or from eggs and mayonnaise (sour cream). Just mix these ingredients and shake well. If possible, grind the cheese on a grater, and if this is not possible, then we simply simply break it with our hands or cut it into small pieces with a knife. We spread the cheese on top of the omelette mixture and send the mold to the microwave.

We turn on the oven at full power, set the timer for ten minutes and wait for the microwave to cook us a casserole. After the sound of “ding”, we take out the casserole from the oven and, with a sense of accomplishment, we serve our homemade hot and delicious breakfast. Here, they say, what feats for the sake of you, loved ones, we are still capable of!

Cooking instructions

1 hour Print

1. Lightly fry the mushrooms (if fresh), or boil until cooked (cooked mushrooms for 30 minutes after boiling). The Belgians from Green Pan rebelled against Teflon. With the passion of a preacher, they say that polytetrafluoroethylene heated by more than 260 degrees is toxic and even kills some birds on the spot. Instead, a new non-stick coating thermolon, which does not contain chemicals harmful to health and at the same time allows frying in a small amount of oil.

2. Boil potatoes until tender. Onion cut into half rings.
Crib How to cut an onion

3. Fry in vegetable oil. Cool potatoes, peel, cut into slices.

4. Grate the cheese on a medium grater. In a baking dish (any shape is suitable - ceramic, clay, glass), put half the potatoes, salt and pepper a little. Lubricate with sour cream or mayonnaise.

5. Put the mushrooms, salt and pepper a little. Lubricate with sour cream.
Crib How to prepare champignons

6. Lay out the bow. Lay out the remaining potatoes. Sprinkle with cheese.

7. Put in the oven. Bake at 180 degrees for 30-35 minutes. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. The thermometer is important when you need to strictly observe temperature regime: let's say in the case of baking.

• 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. a spoon,
• Flour or starch - 1 tbsp. a spoon.

Cooking process:

Prepare the ingredients according to the list. A wild mushroom casserole will turn out very tasty. But since the season of "silent" hunting 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 forest mushrooms. Mushrooms need to be sorted out, washed with water. Grind and send to the pan.

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

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

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

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

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

Sprinkle cheese on top.

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

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

The dish is best served hot or warm. cheese crust stays soft. Serving - portioned, with fresh vegetables or greenery. I wanted to add a couple more tablespoons of sour cream to my plate.

I'll tell you how to cook such a mushroom casserole in a slow cooker.

Casserole with mushrooms in a slow cooker

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

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

Dried herbs can be added to fried mushrooms for flavor, but you should know the measure so as not to interrupt the delicate mushroom aroma.

All ingredients are mixed, salt is added if you have not done so before. Grated cheese is laid out in an even layer and everything is poured with beaten eggs with sour cream.

The "Baking" option turns on for about 25-30 minutes. It is necessary to bake in this mode at closed lid until the cheese is melted. You definitely won’t get such a golden crust like a casserole in the oven, but the casserole will turn out tender and more juicy.

Bon appetit you site Notebook!

Sincerely, Anyuta.