Hearty Potato-Mushroom-Casserole

Hearty Potato-Mushroom-Casserole

Casserole

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Cook Time

1 h 55 min

Servings

4

Difficulty

Medium

Prep Time

75 min

This Thermomix® recipe for Hearty Potato-Mushroom-Casserole is ready in 1 h 55 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This potato-mushroom casserole is a hearty and filling dish that tastes particularly good on colder days. The combination of creamy potatoes, spicy mushrooms and tender pork fillet makes it an absolute delight. I like to make it when I have guests, as it can be prepared well in advance. The preparation takes a little time, but the effort is definitely worth it! The fresh parsley and crème fraîche give the casserole the finishing touch. A great dish for the whole family!

Ingredients (15 ingredients)

  • 1000 g Potatoes
  • 2 container Whipping cream
  • Salt
  • Pepper
  • Grated nutmeg
  • 2 piece Onions
  • 375 g Mushrooms
  • 3 tbsp Oil
  • Sweet paprika
  • 700 g Pork fillet
  • 4 piece Eggs (Gr. M)
  • 1 tsp Vegetable broth (instant)
  • 0.5 bunch Parsley
  • 150 g Crème fraîche
  • Herbs for garnish

Preparation (8 steps)

1

Prepare potatoes

Peel, wash and slice 1 kg of potatoes. Set aside.

2

Season cream and cook potatoes

Thermomix® Setting
10 min/194°F/Speed 1 90

Pour 2 cups of whipping cream (200 g each) into the mixing bowl. Season with salt, pepper and grated nutmeg. Cook for 10 Min./90°C/Speed 1.

600
3

Separate potatoes and cream

Pour the potato slices into the simmering basket and catch the cream. The cream will be needed later.

4

Chop onions

Thermomix® Setting
3 sec/Speed 5

Peel and quarter 2 onions and place in the mixing bowl. Chop for 3 Sec./Speed 5. Push down with the spatula.

3
5

Sauté mushrooms and onions

Thermomix® Setting
5 min/248°F/Speed 1 120

Add 3 tbsp of oil to the onions in the mixing bowl and sauté for 3 Min./120°C/Speed 1. Add 375 g of halved mushrooms and sauté for another 5 Min./120°C/Speed 1. Season with salt, pepper and sweet paprika and remove from the mixing bowl.

300
6

Prepare egg-cream mixture

Thermomix® Setting
20 sec/Speed 3

Pour the collected cream, 4 eggs (Gr. M) and 1 tsp of vegetable broth (instant) into the mixing bowl. Season with salt and pepper and stir for 20 Sec./Speed 3.

20
7

Chop parsley

Thermomix® Setting
3 sec/Speed 8

Wash ½ bunch of parsley, pat dry, coarsely chop and place in the mixing bowl. Chop for 3 Sec./Speed 8. Remove 2/3 of the parsley and set aside. The remaining parsley remains in the mixing bowl for the next step.

3
8

Prepare crème fraîche

Add 150 g of crème fraîche, salt, pepper and the remaining parsley from the mixing bowl to the removed parsley and stir. Set aside.

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About this recipe

This potato-mushroom casserole is a dish that has been on the table in our family for generations. My grandma always prepared it for special occasions, and the smell that wafted through the whole house is one of my fondest childhood memories. I have refined her recipe over the years, but the basic idea has remained the same: A hearty, filling dish that simply makes you happy. The potatoes form the basis of the casserole. They are sliced and pre-cooked so that they become nice and soft in the oven without falling apart. The cream that envelops them gives them a creamy texture and a mild flavor, which is perfectly complemented by nutmeg, salt and pepper. The mushrooms contribute an earthy note and provide a pleasant bite. I prefer to use brown mushrooms, as they have a more intense aroma. The pork fillet, cut into bite-sized pieces, makes the casserole a complete meal. It becomes nice and tender and juicy by frying it in the pan. When using the Thermomix® workflow, it is important not to cook the potatoes for too long, as they will otherwise become too soft. The cream should only simmer gently, not boil vigorously. When sautéing the onions and mushrooms, make sure they do not burn. The egg-cream mixture should be well stirred so that it is evenly distributed in the casserole. The fresh parsley gives the casserole a fresh note. If you want to prepare the casserole vegetarian, you can simply omit the pork fillet or replace it with tofu or other vegetables such as zucchini or bell peppers. For a vegan version, you can use plant-based alternatives instead of cream and crème fraîche. You can also vary the spices. Garlic, thyme or rosemary go perfectly with this dish. The potato-mushroom casserole is best served warm, straight from the oven. A fresh salad or a crispy baguette goes well with it. It can also be prepared well in advance and warmed up the next day. It can be kept in the refrigerator for 2-3 days without any problems. It can also be frozen in portions. To warm up, simply place in the oven or microwave.

Created by

Anna Bernard

Anna Bernard

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Activity: Active
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Tags

#Meat #Hearty #Warm #Festive

Allergens

  • Eggs
  • Milk

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