Mushroom, Spinach and Potato Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 1 kg fresh spinach
- 750 g mushrooms, mixed (e.. stone mushrooms, oyster mushrooms, shiitake)
- 2 large carrots
- 1 onion (s)
- 200 g cream cheese with herbs
- 1 bunch parsley
- 200 ml vegetable broth, strong
- 100 ml milk, low-fat
- salt and pepper
- oregano
- nutmeg
- 200 g cheese, rated
- olive oil
- 1 tablespoon flour
- 2 tablespoon yeast flakes
- Chili powder
- oregano
- nutmeg
Print Recipe
Pin Recipe Instructions
- Wash the potatoes, boil, let cool, cut into slices. Wash the spinach, collapse in boiling water (1 minute), drain, drain well. Clean the mushrooms with a dry cloth, cut into slices. Roughly grate the carrots, cut the onion into small cubes.
- Fry the onion in hot olive oil until translucent, add the mushrooms and carrots and fry for about 5 minutes. Stir in the flour and yeast flakes, then deglaze with the milk and vegetable stock. Stir in the cream cheese, season with salt, pepper, chili powder, parsley and oregano.
- Brush a baking dish with olive oil. Cover the floor with potato slices like a roof tile. Spread the spinach on top, season with salt, pepper and a little nutmeg. Cover this layer with potatoes again. Spread the mushroom sauce on top, sprinkle with the grated cheese and bake in the oven for 20-25 minutes at 180 ° until the cheese is golden brown.
- A fresh leaf salad goes well with it.
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