Monday, March 27, 2017

Czech Mushroom Potato Casserole

Midwest Living / Food
Czech Mushroom-Potato Casserole

Makes: 6 servings
Prep 50 mins
Bake 30 mins

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3 medium or 2 large potatoes, peeled (about 1 pound)
1 pound fresh morel mushrooms* or other fresh mushrooms
1/4 cup chopped onion
1 clove garlic, minced
2 tablespoons butter
1 beaten egg
1/2 cup milk
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup soft bread crumbs (1 slice)
1 tablespoon butter or margarine, melted


Cook potatoes in boiling salted water for 20 to 25 minutes or until tender; drain and slice.
Meanwhile, clean morel mushrooms according to directions in note that follows. Drain thoroughly; pat dry with paper towels. Slice mushrooms.
In a large skillet, cook and stir mushrooms, onion, and garlic in the 2 tablespoons butter for 10 minutes or until liquid is almost evaporated.
In buttered 8x8x2-inch baking dish, layer half of the potatoes and half of the mushroom mixture. Repeat layers. Using a fork or wire whisk, combine egg, milk, flour, salt, and pepper; pour over vegetables in the baking dish.
Combine bread crumbs and melted butter. Sprinkle over casserole.
Bake in a 350 degree F oven for 30 minutes or until set. Makes 6 side-dish servings.


* To clean morel mushrooms, place mushrooms in a pan or bowl. Cover with water; add a dash of salt. Soak for 10 to 15 minutes. Drain, rinse and repeat two more times.