Mushroom & Potato Casserole Recipe

mushroom and potato casserole

Is this a casserole or a stew? I’m always getting confused! Either way it’s delicious. Possibly serves 4 to 6  with some extra side dishes as a main course.

Ingredients for Mushroom and Potato Casserole:

  • 1 lb small new potatoes or 1 ½ lbs of medium, evenly sized potatoes
  • 8 ozs (225 g) button mushrooms
  • 1 oz (28 g) butter
  • 2 tablespoons plain flour
  • 1 pint (570 ml) full or semi-skimmed milk
  • Salt and pepper
  • 1 or 2 tablespoons double cream
  • Pinch of grated nutmeg

Method for Mushroom and Potato Casserole:

  1. For new potatoes, scrape and leave whole. For other potatoes, peel and cut each one into four.
  2. Par boil in salted water and drain. Cover and put aside.
  3. Wash the mushrooms and trim the stalks if necessary. Don’t pull the stalks out or the mushrooms will shrink whilst cooking.
  4. Melt the butter in a pan and stir the mushrooms in to coat. Mix in the flour, milk and seasoning and stir until boiling.
  5. Add the potatoes, bring back to the boil and then cover the pan and simmer gently for around 10 minutes.
  6. Stir in the cream and a pinch of grated nutmeg, allow to heat through and then serve.

 

Posted in Vegetable Recipes, Vegetarian Recipes, All Recipes, Mushrooms, Potatoes
One comment on “Mushroom & Potato Casserole Recipe
  1. Tania says:

    Thanks a lot for this great recipe! I needed to finish my potatoes and mushrooms before going on holiday and this recipe was perfect!

    I made a litte variation though. I am Spanish and so I tend to add garlic and onion to my dishes, for extra flavour. After melting the butter in the pan I added a little olive oil and then poured one finely chopped onion and one garlic clove cut in slices. When they were tender I added the mushrooms and followed your recipe.

    It was delicious!

    Thanks again!!

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