Oyster mushrooms clean and cut into large chunks, small mushrooms and leave. Onion cut into cubes. The onions and mushrooms fry in vegetable oil for 5 minutes, but if frying is formed the liquid, then almost to the complete evaporation of the liquid. After, add the garlic (to crush or finely chop) and cook another couple of minutes. In the process of roasting the mushrooms with salt and pepper and you can add seasonings to the mushrooms. Allow to cool.

Mix ingredients for filling: soup, cream and wine + salt, pepper - to taste. If in the process of eating will participate young children, then the wine can be replaced by the same quantity of broth.

Potatoes wash, peel and thinly slice the cups. I was cutting using trowel. Grate the cheese. The amount of potatoes I pointed out approx. All this is taken as saying, "the eye".

We begin to assemble our casserole. Form for baking grease with oil and spread 1\\3 of our potatoes. Potatoes you can also add few salt and I am the top rubbed a bit of nutmeg (I did that with each layer of potatoes). But do not forget that we have the mushrooms and fill the same with salt and spices.

On top spread half of the mushrooms.

Mushrooms, half cheese.

Then spread a layer of potatoes (half of what we have left) and the other half mushrooms.

On mushrooms, the remaining potatoes and the rest of the cheese. Cheese is good to cover the top layer, so if you need to grate more.

Now pour our filling. And bake it in the oven at 180-200 t* approximately 1.5 hours. This time depends on oven and thickness of the cut potatoes. Thinner than potatoes, the casserole is cooked faster. Casserole cover with lid or foil and let stand for 20-25 minutes.

You can now apply.