Potato and mushroom casserole
easy
60 mins
60 mins
Ingredients
- 5 g dried porcini
- 1 kg waxy potatoes
- 2 (250 g each) Courgettes
- 250 g Mushrooms
- 125 g Spring onions
- 1 Onion
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 200 ml Vegetable broth (instant)
- 100 ml Milk
- 1 pinch Sugar
- 1-2 TABLESPOONS sauce thickener
- 1 (approx. 60 g) small tomato
Directions
- 1
Pour 250 ml of boiling water over porcini. Leave to stand for about 30 minutes. In the meantime, wash the potatoes thoroughly and put them in a pot with water. Bring to the boil, cover and cook over medium heat for about 20 minutes.
- 2
Drain the potatoes, rinse and peel. Cut potatoes into slices. Clean, wash and slice the zucchini. Clean the mushrooms, wash and quarter them if necessary. Clean, wash and cut spring onions into rings.
- 3
Peel and finely chop the onion. Heat the oil in a pan and fry the zucchinis in it, turning them over. Season with salt and pepper. Remove from the pan and set aside. Add the mushrooms to the frying fat and fry them while turning.
- 4
Season with salt and pepper. Remove from the pan and set aside. Pour the porcini mushrooms into a sieve, collecting the liquid. Finely chop the porcini. Fry onion in frying fat until translucent, add porcini, fry briefly.
- 5
Deglaze with mushroom water, broth and milk, bring to the boil. Season to taste with salt, pepper and sugar. Stir in sauce thickener, bring to the boil again. Layer potatoes and zucchini fan-shaped in a flat, ovenproof dish.
- 6
Place mushrooms and spring onions in between and pour sauce over them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Wash, clean, quarter, seed and finely dice the tomato.
- 7
Remove the casserole from the oven, sprinkle with diced tomatoes and serve immediately.
Nutrition Facts
300 kcal
46 g
7 g
10 g
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