Baked Potato & Mushroom Casserole (Pudding)

Ingredients:

• 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

Directions:

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!!!

Stuffing:

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.