Potato casserole with mushrooms (DEX-50)

Category: Vegetable dishes
Potato casserole with mushrooms (DEX-50)

Ingredients

Potatoes 4-5 pcs.
Mushrooms (any) taste
Bulb onions 1 PC.
Drinking cream 150 ml
Milk 0.5 tbsp.
Eggs 1 PC.
Cheese 50-70 g
Dry paprika optional
Salt pepper

Cooking method

  • Peel the potatoes, salt and cook in a slow cooker for a couple of 20-25 minutes, cool, cut into small pieces.
  • Mushrooms (if frozen, you must first defrost) cut into pieces, put in a MV saucepan for literally 5 drops of rast. oil and turn on the Fry, vegetables, 10 minutes program. We also send peeled and chopped onions there, salt and pepper everything together, fry the onions until soft, turn them off.
  • While fried, prepare the filling. Mix the cream, milk, egg, whisk lightly, season with salt and pepper, add half a spoonful of red paprika. In the original recipe, the filling contains a mushroom sauce made from mushroom powder or from a mushroom cube. Since I don't really respect any chemistry in food, I cook without this sauce.
  • Put the chopped potatoes to the mushrooms, mix gently, sprinkle with grated cheese, mix again, pour over, close the lid and turn on the Baking program. The casserole will be ready in about 30-35 minutes. Then you can turn off the program, cool the casserole a little and remove it from the multicooker.

The dish is designed for

2 servings

Time for preparing:

45 minutes

Cooking program:

Frying, Baking

Note

A simple and tasty casserole.

You can give only cream to the filling, without milk, then they need a little more than indicated in the recipe.

If the mushrooms are not from the freezer, then grow. oils for frying them need to be poured with 1-2 tsp.

Taken from here - 🔗 and redone to your taste.

Bon Appetit!

Sandy
Oh, what a yummy, one of these days I'll bungle

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