Hearty Potato-Mushroom-Casserole
Casserole
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Cook Time
1 h 55 min
Servings
4
Difficulty
Medium
Prep Time
75 Min
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 tenderloin makes it an absolute treat. I like to make it when I have guests because it is easy to prepare. The preparation takes a little while, 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 tenderloin
-
4 piece Eggs (Gr. M)
-
1 tsp Vegetable broth (instant)
-
0.5 bunch Parsley
-
150 g Crème fraîche
-
Herbs for garnish
Preparation (8 steps)
Prepare potatoes
Peel, wash and slice 1 kg potatoes. Set aside.
Season cream and cook potatoes
Put 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.
Separate potatoes and cream
Pour the potato slices into the simmering basket, catching the cream. The cream will be needed later.
Chop onions
Peel 2 onions, quarter them and put them in the mixing bowl. Chop for 3 Sec./Speed 5. Push down with the spatula.
Sauté mushrooms and onions
Add 3 tbsp oil to the onions in the mixing bowl and sauté for 3 Min./120°C/Speed 1. Add 375 g 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.
Prepare egg-cream mixture
Put the collected cream, 4 eggs (Gr. M) and 1 tsp vegetable stock (instant) in the mixing bowl. Season with salt and pepper and mix for 20 Sec./Speed 3.
Chop parsley
Wash ½ bunch of parsley, pat dry, roughly 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.
Prepare crème fraîche
Add 150 g crème fraîche, salt, pepper and the remaining parsley from the mixing bowl to the removed parsley and mix. Set aside.
Finished cooking? Great! 🎉
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Created by
Anna Bernard
4
Rezepte
0
Kochbücher
Allergens
- Eggs
- Milk
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