Description
Favorite side dish in our family pic a different look. Recently, we often have to cook potatoes with chicken, fish or mushrooms. Freezer full of mushrooms and I decided to unload it. Due to the mushroom stuffing casserole turned out very tasty and juicy. The variety of potato crisp and yellow. For more beautiful color I added in the puree turmeric. I add almost in all dishes and pastries.
Ingredients
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Mashed potatoes
1.5 kg
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Mushrooms
500 g
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Onion
100 g
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Green peas
100 g
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Butter
80 g
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Flour
1 Tbsp
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Chicken egg
2 piece
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Cheese
50 g
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Mayonnaise
2 Tbsp
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Sour cream
2 Tbsp
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Sunflower oil
5 Tbsp
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Spices
Cooking
( Ingredients. ) Peel the potatoes, put in slow cooker, pour water and boil. While the potatoes are cooked, we'll do mushrooms. Thawed mushrooms, fry with onions in sunflower oil. 5 minutes until cooked in mushrooms, pour the peas.
Fried mushrooms to cool down a bit.
And grind.
With boiled potatoes, drain water, add salt and put the butter.
The potatoes beat the eggs, add the flour and mash into a puree.
Potato yellow color, but brighter colors can add turmeric 1/4 tsp.
Puree mix well.
For baking suitable releasable form. The bottom and sides of the form to lay a parchment paper. Spread on the bottom of the form part of the puree.
Mash the chopped mushrooms.
To close the remaining mushroom sauce.
The form with mashed potatoes and mushrooms to put bake in a heated to 180 degrees oven for 40 - 50 minutes.
Cheese grate, mix mayonnaise with sour cream.
The top of the finished casserole spread mixed with mayonnaise and sour cream, sprinkle with cheese.
Place in oven under grill until Golden top for 5 - 7 minutes.
Casserole cut into portions.
Serve it with vegetables, salad, herbs. You can cook to your taste the sauce or serve with sour cream.
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