Mushroom and potato casserole: a delicious dish ready in no-time!

published on 6 November, 2020 at 15:02

INGREDIENTS

15g (1 tbsp) oil

225g (1.3 cup) portobello mushrooms

85g (1 cup) shimeji mushrooms

4g (1 tsp) salt

4g (1 tsp) pepper

30g (2 tbsp) butter

15g (2 tbsp) flour

285g (1.2 cup) heavy cream

225g (2.7 cups) cheese

3-5 potatoes

Water

METHOD

In a pan pour some oil. Add mushrooms, salt and pepper and cook for 8 minutes.
In a pot add butter. When it is melted add flour and mix. Add some grated cheese and heavy cream. Cook for a while and put 1/3 of the sauce in a pan.
Cook potatoes for 20 min and cut into slices and place them in the pan. Add mushrooms, then, pour the sauce again, place the potato slices and mushrooms then, pour the rest of the sauce and sprinkle with grated cheese.
Bake at 180C for 30 minutes. Serve.

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