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Lean potato casserole with mushrooms

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726
Kitchen Russian
Calorie content 90.8 kcal
Portions 8 port.
Cooking time 50 minutes
Proteins * 4.5 gr.
Fats * 2.4 gr.
Carbohydrates* 16.7 g
* per 100 gr. product
Lean potato casserole with mushrooms
Content

Potato casserole is a hearty lunch that can be different every time due to the products used in the filling. I recommend making a potato casserole with mushrooms. This casserole can also be cooked in fasting. Potato lovers will love the hot dish.

Ingredients

Cooking process

step 1 out of 7
Wash and peel vegetables. Cut the potatoes into medium-sized cubes, coarsely grate the carrots, finely chop the onion and garlic. Pour cold water into a saucepan, place chopped potatoes and a handful of grated carrots in it.
step 2 out of 7
Pour the water from the pan into a separate container, adding a little to the potatoes, make mashed potatoes.
step 3 out of 7
Pour a small amount of vegetable oil into a well-heated frying pan (you can simmer in a little water), put the prepared vegetables, frozen mushrooms and vegetable mixture. Put out until the liquid disappears.
step 4 out of 7
Grease the prepared baking dish with a little oil. Transfer some of the puree and distribute well over the shape, smoothing out with a silicone spatula.
step 5 out of 7
Spread the prepared filling on top.
step 6 out of 7
Cover the filling with the rest of the mashed potatoes, evenly distributing the potatoes throughout the pan.
step 7 out of 7
Place the mold in a well-heated oven for 20 minutes. Bake at 180 degrees. Cut the prepared casserole into portions. Garnish with fresh herbs. Serve the aromatic casserole to the table.

Bon Appetit!

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