Mushroom Casserole

Ingredients

• Potato 0 lbs
• Champignons 15 oz
• Onion 1 head
• Garlic 2 cloves
• Chicken Egg 2 pieces
• Milk 10 fl oz
• Butter 5 oz
• Dill 0 oz
• Breadcrumbs 0 oz
• Vegetable Oil 0 fl oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Peel the potatoes, cut them into large pieces, and boil in salted water until tender.

Step 2

Chop the onion into small cubes.

Step 3

Slice the mushrooms thinly.

Step 4

In a skillet, heat vegetable oil and sauté the onion until golden brown.

Step 5

Add the mushrooms to the onions and sauté, stirring, for 15 minutes. Season with salt and pepper.

Step 6

At the end of frying, add finely chopped dill and garlic, pressed through a garlic press, to the mushrooms. Stir, fry for another 30 seconds, and remove from heat.

Step 7

Mash the cooked hot potatoes into a puree with butter.

Step 8

Add milk and eggs to the puree. Mix until smooth. Season with salt if needed.

Step 9

Pour half of the breadcrumbs into the bottom of the baking dish, then spread half of the potato mixture on top.

Step 10

Spread the mushroom filling evenly over the potatoes and cover with the remaining mashed potatoes.

Step 11

Sprinkle the casserole with the remaining breadcrumbs, drizzle with vegetable oil, and place it in an oven preheated to 390°F for 30–40 minutes or until the top of the casserole turns a nice golden color.