Potato Casserole with Mushrooms (in a Pan)
by Editorial Staff
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.
Cook: 30 minutes
Servings: 4
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 – 1/2 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.
Directions
- Wash the potatoes and mushrooms, and peel the onions. Cut the mushrooms into medium cubes and the onions into small cubes.
- 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.
- Add mushrooms to the pan, stir and fry. stirring occasionally for another 6-7 minutes.
- 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.
- Peel the potatoes, wash and grate on a grater with large holes.
- Place the potatoes in a deep bowl, season with salt, and let sit for 3-5 minutes. Then squeeze out the released liquid.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the prepared potato casserole with mushrooms if desired, garnished with lettuce. It tastes best when warm.
- With sour cream, such a casserole of potatoes and mushrooms – well, just delicious! Help yourself!
Bon Appetit!
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