Fish Casserole with Pink Salmon and Mushrooms (in a Slow Cooker)

by Editorial Staff

Hearty, tender, and aromatic fish casserole with mushrooms and cheese. Due to the fact that the whole process takes place in a multicooker, the time spent on cooking fish casserole is minimal.

Cook: 50 mins

Servings: 2

Ingredients

  • Pink salmon – 400 g
  • Mushrooms (any) – 300 g
  • Eggs – 2 pcs.
  • Hard cheese – 100 g
  • Salt to taste
  • Vegetable oil – 2 tablespoons

It is necessary to extract all bones from the fish as much as possible. You can use any mushrooms – like boletus, porcini, or aspen mushrooms, as well as champignons or oyster mushrooms.

Directions

  1. Cut the pink salmon into small segments, carefully peel it.
  2. We put it in a slow cooker, pour 1 tablespoon. oils. Cooking on the “Fry” mode for 10 minutes.
  3. We prepare the chopped mushrooms, cook them in the same mode for 10 minutes.
  4. Mix eggs with salt and pour 50 ml of water, beat the egg mixture with a whisk. Shred hard cheese on a grater.
  5. Add half of the cheese to the egg mass, mix all the ingredients. Mix fried mushrooms with pink salmon.
  6. We spread the prepared mixture in the multicooker bowl, trying to distribute it over the entire area.
  7. Fill the mass with the prepared egg-cheese mass. We turn on the “Baking” mode. We are waiting for 20 minutes.
  8. Sprinkle the casserole with pink salmon and mushrooms with the remaining cheese, cook on the same mode for another 10 minutes. We remove the mass from the bowl. Fish casserole with mushrooms is ready.

Bon Appetit!

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