The mushroom and potato casserole is a simple and quick dish to prepare, perfect for a weekday dinner. This recipe saved my dinner the other day. I was out of the house all afternoon running errands, so I thought of preparing this potato and mushroom pie in advance. A variation of the bread and pea pie, equally quick and tasty.
I put it in the oven for about half an hour as soon as I got home, and everyone enjoyed the dinner. Actually, not everyone. The youngest in the house doesn’t like mushrooms. So, I made a small pan for her, replacing the mushrooms with cooked ham.
A simple, tasty recipe, perfect also for a dinner with vegetarian guests. Curious to find out how to prepare it? Here’s the recipe below, because the mushroom and potato casserole will be ready in a click!
If you are interested in more mushroom recipes, also read:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 294.11 (Kcal)
- Carbohydrates 12.16 (g) of which sugars 3.40 (g)
- Proteins 18.98 (g)
- Fat 19.80 (g) of which saturated 3.74 (g)of which unsaturated 2.43 (g)
- Fibers 1.84 (g)
- Sodium 857.86 (mg)
Indicative values for a portion of 169 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz champignon mushrooms
- 6 oz potatoes
- 1 clove garlic
- 1.4 tbsp extra virgin olive oil
- 5.3 oz scamorza cheese
- 1/2 cup milk
- 2 eggs
- 1.1 oz grated Parmesan cheese
- chopped parsley (to taste)
- salt (to taste)
- pepper (to taste)
Tools
- Frying Pan
- Baking Dish
- Bowl
- Chopping Board
- Knife
- Knife with thickness regulator
- Garlic Press
- Potato Peeler
Steps
To prepare the potato and mushroom pie, first clean the mushrooms. With the help of a knife, or better yet, an old toothbrush, remove the dirt from the stem. Then remove the skin on the caps of the larger mushrooms and wipe them with a damp cloth to remove any remaining dirt.
Remember, mushrooms should not be washed under water! It is very important that they are not washed. Mushrooms are like sponges and washing them under water or even quickly in a bowl, they would absorb a lot of water which would be released during cooking, compromising the final result of the recipe.
Then cut the mushrooms into not too thin slices and peel the garlic clove. Also remove the less digestible inner part and crush it with a garlic press. Then brown the crushed garlic in a non-stick pan with the oil, stirring over low heat. As soon as it is golden, add the mushrooms and season with salt and pepper.
Cover with the lid and cook over medium heat for 5 minutes, stirring occasionally. After cooking, remove the lid and add the chopped parsley. Stir and set aside. Now take care of the potatoes. Peel them with a potato peeler, wash them very well to remove any dirt, and dry them with paper towels. Then, with the help of a knife with thickness regulator or a mandoline, slice them thinly.
In another bowl, mix the eggs with the milk, salt, and pepper. Grease the baking dish with a little oil and lay the potato slices to form the first layer. Then distribute a layer of mushrooms and sliced scamorza cheese.
Add a sprinkle of grated cheese and a ladle of beaten eggs and milk. Continue this way until the ingredients are used up. On the top layer, place the potato slices, mushrooms, and only the grated cheese.
In another bowl, mix the eggs with the milk, salt, and pepper. Grease the baking dish with a little oil and lay the potato slices to form the first layer. Then distribute a layer of mushrooms and sliced scamorza cheese.
Add a sprinkle of grated cheese and a ladle of beaten eggs and milk. Continue this way until the ingredients are used up. On the top layer, place the potato slices, mushrooms, and only the grated cheese.
Bake in a preheated oven at 356° F (180° C) for 30 minutes, or until the cheese is melted and a delicious crust has formed on the surface. The mushroom and potato pie is ready to be served and enjoyed.
Storage and tips for the mushroom and potato casserole
The mushroom and potato pie can be prepared in advance. You can store it in the fridge and take it out half an hour before putting it in the oven, or once cooked, it can be kept in the fridge for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for the mushroom and potato casserole
Is it possible to substitute the scamorza with another cheese?
Yes, you can use pizza mozzarella, provola, or smoked scamorza.
