Potato Casserole with Mushrooms (in a Pan)

A simple potato casserole with mushroom filling, reminiscent of a huge potato pancake, can be easily cooked without an oven – in a pan. To the taste, such a pie really resembles potato pancakes or pancakes, but the “dough” is more tender, not crunchy, and very juicy due to the mushroom filling.

Summary

Ingredients

• Potatoes – 450 g
• Champignons – 150 g
• Bulb onions – 1 pc. (60 g)
• Egg – 1 pc.
• Corn starch – 2 tbsp
• Fresh parsley – 2-3 sprigs
• Salt – 0.5 teaspoon
• Ground black pepper – to taste
• Vegetable oil (for frying) – 2 tbsp

For the filling (optional):

• Sour cream – 2-3 tbsp
• Lettuce leaves – 3 pcs.

Instructions

1. Wash the potatoes and mushrooms, and peel the onions. Cut the mushrooms into medium cubes and the onions into small cubes.
2. Heat 1 tablespoon in a skillet. a spoonful of vegetable oil. Saute the chopped onions over medium-low heat for about 2-3 minutes, until translucent.
3. Add mushrooms to the pan, stir and fry. stirring occasionally for another 6-7 minutes.
4. The mushrooms will shrink and turn golden brown. Then remove the skillet from heat and transfer the fried mushrooms and onions to a separate plate.
5. Peel the potatoes, wash and grate on a grater with large holes.
6. Place the potatoes in a deep bowl, season with salt, and let sit for 3-5 minutes. Then squeeze out the released liquid.
7. Rinse the parsley, dry it, chop finely with a knife and send it to a bowl with the potatoes. Beat in an egg and add the starch. Season with salt, pepper, and stir.
8. Grease the pan with 1 tablespoon. a spoonful of vegetable oil. Gently spread half of the potato mixture over the bottom of the pan and press with the back of a spoon to gently tamp.
9. Place the fried mushrooms and onions in the middle of the potato pancake. Place the other half of the potato mixture on top and flatten carefully, covering the mushroom filling.

   

10. Place the frying pan on the stove and turn on low heat (out of 9 divisions on my electric stove, I cooked a pie on 4). Cover and cook the casserole for about 8-9 minutes.
11. Then use a plate to remove the casserole from the pan. Gently turn the casserole over to the other side and fry, without changing the heat level, for another 8-9 minutes.
12. Serve the prepared potato casserole with mushrooms if desired, garnished with lettuce. It tastes best when warm.
13. With sour cream, such a casserole of potatoes and mushrooms – well, just delicious! Help yourself!

    

Bon Appetit!