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Potato Casserole with Mushrooms in the Oven
Instructions
I start with the mushrooms – this is the longest stage. I cover the dried mushrooms with cold water and leave them for at least 2 hours, or better still overnight. In that time they soften completely and release some of their aroma into the water.
I drain the soaking water, cover the mushrooms with fresh water and boil them for 30 minutes. During boiling I change the water twice, salting it the last time. While the mushrooms are cooking, I peel and dice the onion and fry it in vegetable oil until golden.
I take out the boiled mushrooms, chop them with a knife and add them to the fried onion. I fry everything together for 5–7 minutes so that the mushrooms take on the flavour of the onion.
I peel the potatoes, cut them into large pieces and boil them in salted water until tender. I drain the water and mash the potatoes. If you like, you can add a little milk and butter for a softer texture.
I assemble the casserole. I spread half of the mashed potatoes in a heat-resistant dish and level it. I lightly brush it with mayonnaise. On top I spread the mushrooms and onion in an even layer. I cover it with the remaining mash and level it again. I whisk the eggs with a whisk.
I pour the beaten eggs over the potato layer and put the dish into an oven preheated to 180°C. I bake it until golden – about 25–30 minutes. I take it out and let it cool slightly before serving. I cut it into portions and serve it as a dish in its own right or as a side to meat.
Tips
- 1
Soak the dried mushrooms for at least 2 hours, or better overnight – this way they soften completely and give the most flavour.
- 2
You can use the soaking water to make a mushroom sauce – it is very aromatic. Just strain it through cheesecloth to remove any grit.
- 3
For a softer texture I add milk and butter to the mashed potatoes, but this is optional.
- 4
You can sprinkle the casserole with grated cheese 5 minutes before it is done – this gives an appetising cheese crust.
FAQ
Which dried mushrooms are best to use? +
Porcini, birch boletes or aspen boletes are best – they give the richest aroma. You can also use a mix of different wild mushrooms.
Can I use fresh mushrooms? +
Yes, champignons or oyster mushrooms (300–400 g) will work. Sauté them with the onion until the liquid has evaporated. The aroma will be less intense than with dried mushrooms, though.
What can I use instead of mayonnaise? +
Sour cream, or a mix of sour cream and mustard, works well. You can also leave the mayonnaise out altogether – the casserole will still be tasty.
How long does the finished casserole keep? +
Up to 3 days in the refrigerator. Reheat it in the oven or microwave. The casserole keeps its flavour well when reheated.
Can I make the casserole in advance? +
Yes, assemble the casserole without the egg coating and keep it in the refrigerator for up to 12 hours. Before baking, pour over the eggs and bake as usual.
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