Step 1: prepare the potatoes.

Put the potatoes in the sink and rinse thoroughly, brushing the ground and other stuck debris from the roots with a brush. Then, without removing the peel yet, send the tubers to boil in a saucepan. It's called, boil potatoes in their skins. Cook the vegetables until they are soft and can be easily pierced with a knife or fork.


Remove the cooked potatoes from the pan, cool in cold water, and then remove the peel, easily scraping it off with a knife. Cut the peeled root crops into circles of medium thickness so that they do not fall apart, but are not too thick.

Step 2: prepare the mushrooms.

Mushrooms, I have champignons, wash, clean, if necessary. With champignons, it is enough to wash off the dirt with water, and then cut off the earthy part of the leg.
Next, this ingredient needs to be cooked until fully cooked, it took me 7 minutes, but other mushrooms may take longer, so you should take this into account before you start preparing the ingredients.
Cooked mushrooms need to be cooled, and then cut into small pieces, I cut them into thin slices.

Step 3: prepare the bow.

Peel the onion from the husk, cut off the excess tips on both sides. Rinse the vegetable with cold water, and then cut it into half rings.


Heat a small amount of vegetable oil in a frying pan and fry the onion in it until it becomes a little more transparent. It is not necessary to fry the vegetable strongly, it is enough that it just changes color a little.

Step 4: prepare the cheese.

Cut off the crusts from a piece of cheese, if any. Then grind the ingredient with a grater.

Step 5: Cook the mushroom casserole with potatoes.

Before you begin to assemble the casserole, set the oven to preheat to 180 degrees Celsius. Now put half of the whole potato on the bottom of the baking dish, sprinkle it with salt and black pepper, brush with a little sour cream. Lay the mushrooms in the next layer, also salt, add pepper and coat with sour cream. Then comes the onion, and immediately the potatoes on it. Again, a little salt and pepper. At the end, sprinkle the entire casserole with grated cheese. Everything, now it remains only to send all this beauty to the oven and bake for 30-35 minutes. During this time, the layers will be saturated with sour cream and juices, and the cheese will turn into a delicious crispy crust. As soon as you get the finished casserole from the oven, serve the dish to the table.

Step 6: Serve the mushroom casserole with potatoes.

Ready-made mushroom casserole with potatoes has an incredible aroma and taste. Therefore, you don’t even have to call anyone to the table, just put the dish on portioned plates and serve with fresh herbs or a light vegetable salad.
Bon appetit!

Instead of sour cream, you can use mayonnaise or a mixture of sour cream and mayonnaise in a one to one ratio.

Instead of fresh or frozen mushrooms, try pickled mushrooms, the taste is slightly different, you and your family may like this option more.

To make the casserole more tender, you can turn the potatoes into a puree and add cow's milk and butter to it.

Casserole Recipes

How to cook potato casserole with mushrooms! With this step-by-step recipe with photos and videos, even a novice cook can cook!

30 minutes

180 kcal

5/5 (2)

What could be better than a casserole for lunch? Only mushroom casserole cooked in the oven! Today I want to tell you how to cook a delicious potato casserole in the oven. This recipe is very simple and will not cause difficulties even for those who are just taking their first steps in cooking.

Such a dish not only satisfies hunger well. This dish is a real find for an ordinary and festive table. It always arouses admiration even among those who have previously tried a similar dish. When using this recipe, everyone who tries your casserole will be delighted with its taste.

Kitchen appliances:

• containers for ingredients;
• cutting board;
• baking container;
• oven;

• whisk for whisking;
• pan;

Ingredients:

How to choose ingredients

Choose only quality products. You should not save on products, as they are the only main source of essential trace elements. Focus on freshness and quality mushrooms, eggs and cheese. When using the best ingredients, your oven baked mushroom and potato casserole will not lose its beneficial properties.

Step by step recipe

1. Mushrooms should be washed thoroughly. Cut them into thin slices. Then take two cloves of garlic and crush them with the wide part of the knife so that the garlic releases the juice.
   
   
2. Next comes the onion, which needs to be cut into half rings.
   
   
3. Grate the cheese on a large grater blade into a bowl or any other container.
   
   
4. Take a frying pan and pour vegetable oil into it. Put the garlic and fry it to get the aroma. Take out the garlic and set aside. Now fry the onion until it becomes translucent.
   
   
5. Then you can send chopped mushrooms to the onion. Fry these ingredients until tender, which will take you five to seven minutes. Add salt and pepper to taste.
   
   
6. We take a clean deep bowl in which we will beat the eggs. Whisk two eggs together with salt and pepper. Add 200 ml of cream and add cheese to this mixture. We mix everything thoroughly.
   
   
7. Now boil a kilogram of potatoes until fully cooked. Cut it on a cutting board with a knife. Spread the potatoes all over the baking dish.
   
   
8. Mushrooms should be spread on the potatoes. From above they should be evenly “wrapped” with the prepared sauce with cream.
   
   
9. Preheat the oven to 180 degrees Celsius and send the casserole into it for 30 minutes. When a golden crust appears, you can safely take out the casserole. Potato casserole with mushrooms and cheese is ready to serve!
   
   

Recipe video

To consolidate the information received, I suggest watching a video that describes this step-by-step recipe.

What is the casserole served with?

Since such a dish is quite versatile, it can be served with a huge number of different dishes. I advise you to get by with only salads in order to fully experience the taste and all the delights of the casserole. Oven-cooked potato and mushroom casserole goes well with a salad of fresh tomatoes, cucumbers, onions and vinegar.

Mushroom dishes are always tasty and satisfying, using mushrooms as the main ingredient in a casserole, adding cheese, you can cook a great lunch or dinner, spending very little time.

Mushroom casserole in the oven

The step-by-step photo recipe offers the easiest cooking option. Based on this basic recipe, the casserole can be prepared with additional ingredients: chicken, pasta, cereals, minced meat or fish. As a filling, you can use not only a mixture of sour cream and eggs, but also prepare Bechamel sauce based on milk or cream, as for julienne.

Ingredients:

• 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:

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. Three hard cheese 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 it acquires a beautiful golden crust. The oven must be preheated to 190 degrees.

It is advisable to serve the dish hot or warm while the cheese crust remains soft. Serving - portioned, with fresh vegetables or herbs. 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. Bake in this mode with the lid closed 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.

The recipe for a very successful casserole with mushrooms, which is prepared relatively quickly. A find that will appeal to many housewives.

Mushroom casserole occupies a leading position among all kinds of casseroles; it captivates its fans not only with a divine aroma, but also with an unforgettable taste that changes depending on the mushrooms you choose.

In this dish, you can give unlimited freedom to your culinary imagination, the main thing is to know and correctly combine the ingredients you have chosen. So, for example, any mushrooms are ideally combined with potatoes, pasta, vegetables, meat. Therefore, according to the same recipe, you can make several completely different dishes, be it a potato casserole with mushrooms or a mushroom casserole with minced meat (both meat and fish).

The main thing to remember is one important rule: all mushrooms, with the exception of artificially grown champignons and oyster mushrooms, must be pre-heated before being sent to the baking dish.
I will cook our today's casserole from oyster mushrooms and champignons, but, despite the fact that they are not forest mushrooms, I will still fry them, so, in my opinion, they are tastier.

You will need a fairly simple set of products

Ingredients:

• Oyster mushrooms or champignons (or any mushrooms that are eaten in your family) - about 1 kg,
• Chicken eggs - 3 pieces,
• Cheese (preferably hard) - 200 grams,
• Sour cream (any fat content) - 200 grams,
• Salt and ground pepper to taste
• Vegetable oil (refined) 1 - 2 tbsp. spoons,
• Wheat flour or starch - 1 tbsp. spoon.

Cooking process:

When the forest mushroom picking season is still far away, shops will always help out, where you can also do “silent hunting” and choose a lot of delicious and beautiful mushrooms. And not necessarily fresh, you can take both frozen in bags and canned in jars.

We sort out fresh mushrooms and wash them thoroughly.

Washed mushrooms should be cut into arbitrary pieces and put in a frying pan, where a little odorless vegetable oil was added.

We need the mushrooms to evaporate excess moisture during frying.

When frying, mushrooms need to be stirred often so that they do not burn. At the end, add salt and spices to your taste. Cook mushrooms until half cooked. If you like onions, then at the moment, during frying, you can add it to the mushrooms.

We will use a mixture of sour cream and eggs as a filling. To do this, in a deep bowl, mix these two ingredients with a whisk. When the mass becomes homogeneous, add starch or flour, which you have on hand. Mix everything again. By the way, for a more delicate taste, sour cream can be replaced with cream. Hard rub on a coarse grater.

The form in which we will bake the mushroom casserole should be well lubricated with vegetable oil and put the fried mushrooms into it. Sprinkle the mushroom layer on top with grated cheese.

and pour evenly with prepared sour cream - egg filling, so that the entire surface is covered with it.

We send the form to the oven preheated to 190 degrees, cook the casserole of oyster mushrooms and mushrooms for 25 minutes.

Serve such a delicious and fragrant casserole as an independent dish. It is ideal to combine it with fresh vegetables and fresh herbs.

Mushroom casserole in a slow cooker

You can also cook mushroom casserole in a slow cooker. Fry the onions and mushrooms on the "frying" or "baking" program. Then lay out the remaining ingredients in the order listed, and after closing the lid, select the “Baking” mode. Set the cooking time to 30 minutes.

What to do if, in addition to mushrooms, you decide to use potatoes or minced meat. Potatoes do not always have time to cook in the oven in 30 minutes, so they either need to be cut into very thin slices. Or pre-boil in a peel, and only then put it in a mold before baking. Minced meat should be quickly fried until half cooked in a pan with a small amount of oil. Adding chopped onions and carrots to it is a matter of taste.

The same applies to eggplant or zucchini. This procedure allows you to get rid of excess moisture in the finished product.

Bon appetit!

Cook with pleasure and our good recipes!

Sincerely, Anyuta.

Cook at home a simple and hearty dish - mushroom casserole! With potatoes, cheese, cream filling - very tasty!

Classic mushroom casserole, but tasty and satisfying. Perfect for both holiday and casual dining.

• Mushrooms 200 gr
• Potatoes 200 gr
• Hard cheese 200 gr
• Cream 500 gr
• Garlic 3 tooth
• Chicken egg 2 pcs
• Parsley (greens) 1 chip
• Onion 2 pcs
• Salt 1 chip
• Butter 50 gr
• Vegetable oil 50 ml

Rinse mushrooms, dry and cut into small pieces.

Peel the onion and cut into half rings.

Fry the mushrooms in a heated frying pan until the liquid evaporates. Then add vegetable oil and fry until golden brown.

Add onion. Fry until golden brown.

Peel potatoes and cut into small cubes.

Boil in salted water until tender.

Grate cheese (any size).

Drain water from potatoes. Add oil to cooked potatoes.

Add chopped greens, mix.

Add fried mushrooms to potatoes and mix.

We send garlic and eggs to the cream, mix, salt.

We put our vegetables in a container, pour the egg-cream mixture, sprinkle with cheese and send it to the oven for 15-20 until the cream has completely solidified. Oven at 180-200 C. Bon appetit!

Recipe 2: Puff Mushroom Potato Casserole

What I like about this dish is that it itself replaces both the main dish of fried mushrooms and the potato side dish. You can cook it in a large form for the oven for a week in advance, but it turns out delicious both hot and cold. During the time spent in the refrigerator, the casserole is infused, soaked in mushroom sauce and becomes even tastier.

Mushrooms for casseroles are suitable for fresh, suitable for frying: porcini, mice, mushrooms, mushrooms, oyster mushrooms ... At any time of the year, you can buy champignons on the market, which go especially well with potatoes and cheese. As for cheese, it is better to choose from hard varieties; processed or smoked sausage cheese is also suitable. In the layer with mushrooms, it will act as a binding element and will not allow the filling to spread. And on top of the cheese will cover the casserole with a noble and appetizing crust.

• 500 g fresh mushrooms (champignons);
• 1 kg of potatoes;
• 200 g of cheese;
• 200 g sour cream;
• 100 g butter;
• 1 large onion;
• 1-2 cloves of garlic;
• any greens to taste;
• salt, black ground pepper.

We thoroughly wash the potatoes, peel, coarsely chop and immerse in a pan with cold filtered water. Place the pot over medium heat and boil the potatoes until tender. Then we drain all the water and add sour cream to the still hot potatoes. Instead of sour cream, you can add a little milk or butter with a raw egg. You can also leave a little potato broth and cook mashed potatoes only on it.

We crush the potatoes with a mortar or puree with a blender. You don’t have to try too hard, small potato lumps will add viscosity to the mass, due to which the potato casserole with mushrooms will keep its shape better.

We wash the mushrooms, dry them and cut them very finely. We put a piece of butter in a frying pan and put it on the smallest fire.

We spread all the chopped mushrooms, add the chopped onion. For convenience, it can be grated on a coarse grater. Then mix, cover the pan with a lid and leave the mushrooms and onions to simmer over low heat for 5-7 minutes.

When the mushroom mass is significantly reduced in volume and mushroom juice appears, remove the lid from the pan, set medium heat and simmer a little more.

When half of the liquid has evaporated, the mushrooms can be removed from the heat and set aside until completely cooled.

Lubricate the baking dish with vegetable oil. I use a round detachable cake pan - it's easier to get the casserole out of it later.

Spread half of the mashed potatoes on the bottom of the dish.

Smooth out the mashed potatoes with a spoon to make an even potato layer.

We rub the cheese on a fine grater.

Pour half of the grated cheese to the cooled mushrooms and mix everything.

Put the second layer in the form of mushrooms with onions and cheese. Some of the mushroom juice will absorb the potatoes.

Spread the rest of the puree on top.

Smooth it out with a spoon.

Top with the remaining sour cream.

Cut the parsley or dill, squeeze the garlic.

Sprinkle the potato casserole on top.

Sprinkle cheese on top.

We send it to the oven preheated to 180 degrees for 30 minutes. So that the cheese does not dry out and burn on top, I place the form in the lower part of the oven, and put an empty baking sheet on top of the guides. Thanks to this technique, the heat is distributed evenly and the casserole does not burn on top.

We leave the finished casserole in the form to cool. And to make it beautiful and easier to get out of the mold, the cooled casserole can be removed for another couple of hours in the refrigerator.

From a cold casserole, the form is removed in two counts. And cutting such a casserole is a pleasure, the knife itself slides over the cooled cheese crust.

If desired, the sliced ​​casserole can be warmed up in the microwave.

The most delicious potato and mushroom casserole is ready! Here is such an interesting and simple recipe with a photo. Bon appetit!

Recipe 3, step by step: mushroom casserole in the oven

What could be better than a casserole for lunch? Only mushroom casserole cooked in the oven! Today I want to tell you how to cook a delicious potato and mushroom casserole in the oven. This recipe is very simple and will not cause difficulties even for those who are just taking their first steps in cooking. Such a dish not only satisfies hunger well.

This dish is a real find for an ordinary and festive table. It always arouses admiration even among those who have previously tried a similar dish. When using this recipe, everyone who tries your casserole will be delighted with its taste.

• Potatoes 1 kg
• Hard cheese 300 g
• Champignon mushrooms 600 g
• Cream (20%) 200 ml
• Eggs 2 pcs.
• Onion 2 pcs.
• Garlic 1-2 cloves
• Spices to taste
• Vegetable oil to taste

Mushrooms should be washed thoroughly. Cut them into thin slices. Then take two cloves of garlic and crush them with the wide part of the knife so that the garlic releases the juice.

Next comes the onion, which needs to be cut into half rings.

Grate the cheese on a large grater blade into a bowl or any other container.

Take a frying pan and pour vegetable oil into it. Put the garlic and fry it to get the aroma. Take out the garlic and set aside. Now fry the onion until it becomes translucent.

Then you can send chopped mushrooms to the onion. Fry these ingredients until tender, which will take you five to seven minutes. Add salt and pepper to taste.

We take a clean deep bowl in which we will beat the eggs. Whisk two eggs together with salt and pepper. Add 200 ml of cream and add cheese to this mixture. We mix everything thoroughly.

Now boil a kilogram of potatoes until fully cooked. Cut it on a cutting board with a knife. Spread the potatoes all over the baking dish.

Mushrooms should be spread on the potatoes. From above they should be evenly “wrapped” with the prepared sauce with cream.

Preheat the oven to 180 degrees Celsius and send the casserole into it for 30 minutes. When a golden crust appears, you can safely take out the casserole. Potato casserole with mushrooms and cheese is ready to serve!

Recipe 4: Lean Mushroom Casserole (Step by Step)

• 600 grams of fresh or frozen mushrooms;
• 3 boiled potatoes;
• 1 glass of oatmeal "Hercules";
• 2 onions;
• 2 tbsp vegetable oil;
• ¼ cup bread crumbs (may not be needed)
• salt and black pepper to taste.

Step one. We throw the frozen mushrooms into a frying pan and keep them for some time on low heat so that almost all the liquid has evaporated.

Step two. Add vegetable oil and finely chopped onion. Saute mushrooms and onions for 5 minutes. For the happy owners of fresh mushrooms, by the way, this step will be number one.

Step three. The contents of the pan, under our strict guidance, migrate to the blender bowl. Slightly “penetrate” the fried mushrooms with a blender to make minced mushrooms.

Step four. Pour oatmeal into the mushroom mass and three boiled potatoes on a coarse grater.

Step five. Mix everything, salt, pepper and mix again. Is it easy to form a sausage from the resulting mixture? If the answer is no, add ground crackers to the minced meat. Personally, I had to add.

Step six. Preheat the oven to 180°C. Now we make a choice: either grease the casserole dish with butter, or put foil (parchment paper) on a baking sheet and grease it with butter.

Now we stuff the mushroom mass into a mold or form a sausage out of it. Or something that looks like a sausage. What came out, came out.

Step seven and last. Sprinkle the mushroom casserole with breadcrumbs on top and send it to the oven for about 30 minutes.

If you have a good oven, where you can set the mode, choose "Cooking pizza" so that a good crust forms.

That's all! Bon appetit!

Recipe 5: Oven Mushroom Potato Casserole

Mushroom casserole with potatoes is a wonderful dish for the whole family. Cook it for lunch or dinner, and you will see how the whole family, young and old, will gather around the table, attracted by the mouth-watering aroma. After all, in order to create home comfort, not so much is needed: a delicious dinner and your good mood. Therefore, read the recipe as soon as possible and serve a delicious and satisfying casserole made from mushrooms and potatoes today.

• Fresh or frozen mushrooms (champignons, mushrooms, porcini mushrooms, mushrooms and others) 350 grams
• Potatoes 5-6 pieces
• Onion 1 piece (large)
• Hard cheese (Russian, Dutch, etc.) 100–150 grams
• Sour cream as needed
• Vegetable oil as needed
• Salt to taste
• Ground black pepper to taste

Put the potatoes in the sink and rinse thoroughly, brushing the ground and other stuck debris from the roots with a brush. Then, without removing the peel yet, send the tubers to boil in a saucepan. It's called, boil potatoes in their skins. Cook the vegetables until they are soft and can be easily pierced with a knife or fork.

Remove the cooked potatoes from the pan, cool in cold water, and then remove the peel, easily scraping it off with a knife. Cut the peeled root crops into circles of medium thickness so that they do not fall apart, but are not too thick.

Mushrooms, I have champignons, wash, clean, if necessary. It is enough to wash off the dirt from the champignons with water, and then cut off the earthy part of the leg. Next, this ingredient needs to be cooked until fully cooked, it took me 7 minutes, but for other mushrooms it may take more time, so you should take this into account before to prepare the ingredients. Cooked mushrooms need to be cooled, and then cut into small pieces, I cut them into thin slices.

Peel the onion from the husk, cut off the excess tips on both sides. Rinse the vegetable with cold water, and then cut it into half rings.

Heat a small amount of vegetable oil in a frying pan and fry the onion in it until it becomes a little more transparent. It is not necessary to fry the vegetable strongly, it is enough that it just changes color a little.

Cut off the crusts from a piece of cheese, if any. Then grind the ingredient with a grater.

Preheat the oven to 180 degrees Celsius before you start assembling the casserole. Now put half of the whole potato on the bottom of the baking dish, sprinkle it with salt and black pepper, brush with a little sour cream. Lay the mushrooms in the next layer, also salt, add pepper and coat with sour cream. Then comes the onion, and immediately the potatoes on it. Again, a little salt and pepper. At the end, sprinkle the entire casserole with grated cheese. Everything, now it remains only to send all this beauty to the oven and bake for 30-35 minutes. During this time, the layers will be saturated with sour cream and juices, and the cheese will turn into a delicious crispy crust. As soon as you get the finished casserole from the oven, serve the dish to the table.

Ready-made mushroom casserole with potatoes has an incredible aroma and taste. Therefore, you don’t even have to call anyone to the table, just put the dish on portioned plates and serve with fresh herbs or a light vegetable salad. Bon appetit!

Recipe 6: delicious mushroom casserole with cheese (with photo)

The casserole is prepared in two stages in the oven. In total, it is baked for 25-30 minutes (the thickness of my casserole is 6 cm).

• champignons 500 g,
• hard cheese 400 g,
• egg 4-5 pcs.,
• kefir 4 tbsp. spoons,
• flour 1-2 tbsp. spoons,
• sugar 1 teaspoon,
• salt 0.5 tsp,
• sunflower oil 1 tbsp. spoon.

First you need to cut the mushrooms into plates. Mushrooms I advise you to use large ones. Sprinkle them with salt and set aside while you prepare the dough.

Let's take a test. Whisk the eggs. Then add salt here (I put salty mushroom seasoning), sugar, a pinch of soda and pour in quite a bit of cold (namely cold) kefir. Whisk again. Then add some flour and mix. The dough should turn out like pancakes (not thick and without lumps).

On a coarse grater, grate two types of cheese: low-fat salty and fatty salty-sweet varieties.

Grease a baking dish (baking tray) with sunflower oil (the sides of the form are also greased). Pour a little dough on the bottom and sprinkle with cheese.

The final layer - pour the remaining dough. Preheat the oven to 230°C, then reduce the temperature to 190°C. We send the form to bake for 15 minutes.

After 15 minutes, we take out the form from the oven, quickly sprinkle with grated cheese and send it back to the oven for another 10-15 minutes. The dish should brown a little. Remove the finished mushroom casserole with cheese from the mold when it cools down and hardens a little. After you need to cut it into portioned pieces and serve.

Recipe 7: how to cook mushroom casserole in a slow cooker

A simple and relatively quick mushroom casserole in a slow cooker is an excellent recipe for raw potatoes.

• Potato - 0.5 kg,
• Mushrooms - 0.5 kg,
• Onion - 1 pc.,
• Sour cream - 200 gr,
• Eggs - 3 pcs.,
• Flour - 2 tbsp. l.,
• Cheese - 100 gr.,
• Salt, pepper to taste.

Potato casserole is traditionally prepared with stuffing. The most common option is minced meat. I replaced the stuffing with mushrooms, and you choose any filling at your discretion. So, I cut mushrooms and onions.

I lower them to the bottom of the multi-bowl, oiled, and turn on the “Extinguishing” for half an hour.

While the mushrooms are fried, I prepare the dressing, which I will pour over my casserole. To do this, I combine eggs, flour and sour cream and stir with a fork so that there are no lumps.

Ready mushrooms spread on a plate.

Now it's up to potatoes. You can simply cut it with not too large circles, or you can also grate it. I choose a grater. However, the last time I made a casserole, all the potatoes I grated beforehand darkened and turned orange before getting into the baking dish. This time, I was mentally prepared for the fact that this could happen again, and therefore left the preparation of potatoes to the very last moment. And I also stocked up with useful tips on how to preserve the original color of potatoes - light yellow, or beige. To do this, you need to either immerse the “processed” potatoes in water (in this way the starch will not come into contact with the air, and then nothing bad will happen), or - as I did - pick up a pile of potato mass in the palm of your hand and slightly “squeeze” it. The same can be done with a towel, almost without using your hands. This dry shaving did not darken for me all the time, while I then laid all the products in layers. However, if you do everything quickly, then the browning of potatoes is unlikely to threaten.

So, the most important thing remains: “build” a casserole. As you can see in the photo, I used my favorite foil, because I have an inexplicable addiction to it. Perhaps it would be better to do it traditionally: grease the walls and bottom of the multicooker with oil and put the first layer of potatoes on it.

I mentally divided all the potatoes, by the way, into two unequal halves. I put most of it in the first layer, poured a little sour cream and egg dressing on it - this is such a connecting element for a casserole.

Here you can clearly see how much is approximately needed for one layer.

Then I put a layer of mushrooms and pressed them a little with a spatula so that the mushrooms fit snugly against the potatoes.

I poured mushrooms with two spoons of dressing.

From above, I covered everything with a thin layer of potato “fur coat” and poured all the remaining sour cream sauce on it. After that, you can start baking this structure, however, I added a layer of grated cheese on top for more beauty and deliciousness.

It took me a little over an hour to bake. As for me, cooking a casserole is very convenient: you can open the lid and try the first layer of potatoes: if it is ready, then the whole casserole is ready.

Recipe 8: Creamy Potato and Mushroom Casserole

• potatoes - 2-3 pcs.,
• mushrooms - 250 gr.,
• cream - 250 ml.,
• onion - 2 pcs.,
• vegetable oil,
• salt pepper.

Onions must be peeled and washed. Cut into half rings and fry in vegetable oil.

Peel and wash the potatoes, cut into thin slices.

Mushrooms wash, peel, boil and chop, but slightly finely. Fry in oil. Mushrooms can be used in different ways.