Potato and Mushroom Casserole is a unique combination, as mushrooms impart special relish to common potato dishes.
This savory casserole will make a perfect dinner to your family.

Ingredients for preparing Potato And Mushroom Casserole:

Related Products:
Sunflower Oil (Refiined)
Assorted Forest Mushrooms Monouri Feta

  • 6 medium potatoes
  • 3 tablespoons vegetable oil
  • 11 ounces mushrooms
  • 1 tablespoon unsalted butter
  • 3 tablespoons sour cream
  • 1 tablespoon mayonnaise
  • 3 tablespoons grated Parmesan cheese
  • Finely chopped fresh dill or parsley (optional).


  • Peel, rinse, and dry the potatoes, then cut them into 1/4-inch slices.
  • Heat the oil in a large heavy skillet, add the potatoes, and cook over moderately low heat for 5-7 minutes on each side, or until half-cooked.
  • Preheat the oven to 375F. Wash and dry the mushrooms thoroughly.
  • Separate the mushroom stems and caps and slice the stems thinly.
  • Butter the bottom and sides of a 3-quart casserole.
  • Spread half of the potato slices on the bottom and cover with the mushroom caps, scattering the sliced stems between the caps.
  • Place the reminding potatoes in an even layer over the mushrooms.
  • Mix the sour cream with the mayonnaise and spread over the potatoes. Sprinkle with the cheese and bake for 30 minutes.
  • Sprinkle with the chopped dill or parsley, and serve from the casserole as a main course.