The thing about this casserole is that it marries two different flavors and consistencies, mashed potatoes and mushrooms, without either flavor overwhelming the other. It can be assembled in advance and put in the oven about 45 minutes before serving time. This was a great hit at a recent fall dinner.
Layered Mashed Potato and Mushroom Casserole
Ingredients
Ingredients for potatoes:
- 3-4 pounds of potatoes washed, peeled, and quartered, soaked in cold water
- 1 medium onion finely diced
- 1 cup non-dairy milk I use unsweetened cashew milk because it is so creamy
- Salt pepper, and ground nutmeg to taste
Ingredients for mushrooms:
- Olive oil spray
- 1 1/2 pounds white button mushrooms cleaned and diced
- 1/4 of a small onion finely diced
- 1 clove garlic finely minced
- Salt and pepper
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme minced
- 1/2 cup dry sherry or red wine
Instructions
Directions Part 1: Potatoes
- Place potatoes in a large soup or stock pot. Cover with water, bring to a boil over medium-high heat. Turn heat down and simmer until potatoes are done.
- Drain the cooked potatoes, place in a large bowl, cool slightly.
- Rice or mash the potatoes, add milk until the desired consistency is reached, then beat briefly with an electric mixer.
- Add diced onion, season with salt and pepper.
Directions Part 2: Mushrooms
- Spray a large sauté pan with olive oil spray and sauté onions 5 minutes, until soft.
- Add the garlic and sauté 1-2 minutes, do not let it brown or burn.
- Raise heat to medium, add the mushrooms, season with salt and pepper and mix well.
- Cook covered until the mushrooms release their liquid, about 5 minutes.
- Uncover, raise the heat to medium-high and cook until the liquid has evaporated, and the mushrooms are slightly brown, about 3-5 minutes.
- Add the thyme and wine, cook 1 more minute.
- Mix 1 tablespoon whole wheat flour with 1/2 cup water and whisk to make a paste. If this is too thick, add a little more water. Add to the mushrooms and cook until there is a small amount of gravy.
To assemble the casserole:
- Grease the casserole, using a 9” x 12” or 10” x 10” pan. Layer 1/2 of the mashed potatoes into the casserole. Cover this layer with all the mushrooms and their gravy. Cover with the other 1/2 of the mashed potatoes.
- Bake 30 minutes to 45 minutes in a 350-degree preheated oven, until the top is lightly brown. If it seems to be browning too rapidly, cover with aluminum foil.
Notes
When this has finished cooking, sit down with your family, and enjoy this warm and soothing casserole. Leftovers warm up easily in the microwave!
