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Print Recipe
Casserole "Mushroom Basket" Recipe
The combination of mushrooms and potatoes-all clear taste. I propose to prepare a delicious and hearty, from the available products, casserole on bread. Suitable for dinner, for lunch with hot broth or soup, decide for yourself. The recipe was born spontaneously when preparing mashed potatoes. The rest products were in available and here is that broke a.
Cook Time 90 minutes
Servings
Ingredients
Base:
Filling:
On the top:
Cook Time 90 minutes
Servings
Ingredients
Base:
Filling:
On the top:
Instructions
  1. Wash the vegetables, peel and chop. Potatoes, as usual for mashed potatoes. Onion medium cube. Mushrooms, if large, in half and on plate. Fry the onion, add the mushrooms. Lightly fry. Add green onion, previously chopped, and garlic powder. A couple of minutes to simmer, remove from heat. Boil the potatoes, drain and dry for a minute on low heat. Mash into a puree.
    Wash the vegetables, peel and chop.
Potatoes, as usual for mashed potatoes.
Onion medium cube.
Mushrooms, if large, in half and on plate.
Fry the onion, add the mushrooms. Lightly fry.
Add green onion, previously chopped, and garlic powder. A couple of minutes to simmer, remove from heat.
Boil the potatoes, drain and dry for a minute on low heat. Mash into a puree.
  2. To connect with mushrooms.
    To connect with mushrooms.
  3. Grate carrots into strips.
    Grate carrots into strips.
  4. To connect sour cream, salt, black pepper and eggs.
    To connect sour cream, salt, black pepper and eggs.
  5. Mix with a mixer or whisk. Add the pepper flakes. If fresh pepper cut into small cubes.
    Mix with a mixer or whisk. Add the pepper flakes.
If fresh pepper cut into small cubes.
  6. Connect the egg mixture with potato and mushroom, mix well, adjust to salt and pepper.
    Connect the egg mixture with potato and mushroom, mix well, adjust to salt and pepper.
  7. Grease the baking dish with oil. The size in which I baked 27 by 9 cm, depth 7 cm. If desired, lay parchment. The shape can be taken round or oval. But then the bread will have to be cut in advance in shape.
    Grease the baking dish with oil. The size in which I baked 27 by 9 cm, depth 7 cm.
If desired, lay parchment. The shape can be taken round or oval. But then the bread will have to be cut in advance in shape.
  8. Bread can be taken toasted or shaped sliced.
    Bread can be taken toasted or shaped sliced.
  9. Beat 2 eggs with milk, lightly salt.
    Beat 2 eggs with milk, lightly salt.
  10. Dip in this mixture slices of bread and spread in the form. First the bottom, then the sides. If the crust of the bread is not rough-it can not be cut.
    Dip in this mixture slices of bread and spread in the form. First the bottom, then the sides. If the crust of the bread is not rough-it can not be cut.
  11. Pour the third part of the potato-mushroom mixture on the bread, put the carrots on top. Lightly crush.
    Pour the third part of the potato-mushroom mixture on the bread, put the carrots on top. Lightly crush.
  12. And pour the rest of the mixture. Limp from the impregnation of the bread to cut with kitchen scissors, leaving the edges slightly higher mix. Trim to put on top.
    And pour the rest of the mixture.
Limp from the impregnation of the bread to cut with kitchen scissors, leaving the edges slightly higher mix.
Trim to put on top.
  13. Send in the oven, preheated to 220º. At this temperature, bake for 15 minutes. Remove and spread over the entire surface of the cheese slices. Again put in the oven. Reduce t to 180o and bake until Golden brown on the cheese.
    Send in the oven, preheated to 220º.
At this temperature, bake for 15 minutes.
Remove and spread over the entire surface of the cheese slices.
Again put in the oven.
Reduce t to 180o and bake until Golden brown on the cheese.
  14. The casserole cool slightly. Remove from the mold. Slice and serve with sour cream or favorite sauce.
    The casserole cool slightly. Remove from the mold. Slice and serve with sour cream or favorite sauce.
  15. Bon appetit)
    Bon appetit)

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