Potato casserole with mushrooms – ingredients:
potatoes – 700 g
chanter – 400 g
2 eggplants
1 bulb
1 egg
100 ml of milk
50 g of hard cheese for casserole with mushrooms
ghee for frying
salt, pepper
Preparation:
Step 1. For eggplant casserole, peel the potatoes and put them to boil, peel the eggplants, cut them into longitudinal slices and salt them well, put them under pressure.
Step 2. To fill the aromatic potato casserole, pick chanterelles (or other mushrooms), wash them quickly, cut the large ones into 2-3 parts, put them in a pan, when all the liquid evaporates, add ghee.
Step 3. Drain the juice from the eggplants, cut them into cubes, cut the onion into half rings, add the vegetables to the chanterelles, fry until the eggplant is ready, add salt and pepper.
Step 4. For the basis of the casserole with mushrooms, mash the prepared potatoes with a pestle into a puree with the addition of egg and milk, add salt.
Step 5. Put half of the potato puree in a baking dish, then the chanterelles with eggplants, the remaining puree, sprinkle with grated cheese and bake in the oven at 180 C until golden brown. The dish turns out plump, tasty, filling and juicy and at the same time does not create heaviness in the stomach. Even my husband, a big meat lover, said that such delicacy should be prepared more often, although there is no meat in the dish.
Potato casserole with mushrooms and eggplant is ready! Delicious!