March 21, 2011

Baked Potato & Mushroom Casserole (Pudding)

  • 2 lb (1 kg) potatoes
  • 1 lb (500 g) mushrooms
  • 3+1 eggs
  • 2 medium onions
  • 3/4 cup milk
  • 3 tablespoons unsalted butter
  • Salt, black pepper, spices to taste
  • 2 tablespoons mayonnaise
  • Vegetable oil
  1. Peel the potatoes and boil until fork-tender.
  2. Drain the water and grate the potatoes.
  3. Add hot milk, 3 eggs, salt, pepper, spices, and melted butter; mix well.
  4. Place half of the mixture onto a greased ovenproof skillet or baking pan.
  5. Add the mushroom stuffing on top and even them out with a spatula or a spoon.
  6. Place the remaining potato mixture onto the mushrooms in an even layer.
  7. Beat the remaining egg with mayonnaise and brush the top of the casserole (for a golden crust).
  8. Bake in a preheated to 375-400F oven 20-25 minutes or until the crust is golden-brown. ENJOY!!!
  1. Chop and sauté the onions until golden (caramelized).
  2. Wash and cut the mushrooms and fry them on a separate skillet in vegetable oil until the moisture evaporates and the mushrooms are lightly browned.
  3. Add the onions, salt, and pepper to the mushrooms and mix.

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