Lean potato casserole with mushrooms

Potato casserole with mushrooms helps me out during fasting. It is not a shame to treat guests with such a dish.

Ingredients

• Potatoes - 1-1.5 kg
• Champignons - 0.5 kg
• Tomatoes - 2-3 pcs.
• Onions - 2-3 pcs.
• Lean mayonnaise
• Vegetable oil
• Salt
• Pepper

Directions

1. Peel the potatoes, wash and cut into medium pieces. Pour potatoes in a saucepan with water and cook (about 20 minutes after boiling, until tender).
2. Wash the mushrooms and cut into medium pieces.
3. Peel the onion, rinse and chop finely.
4. Heat the vegetable oil in a frying pan, put the mushrooms and onions and fry until the liquid evaporates and the mushrooms turn brown. Cool it down.
5. The potatoes are cooked. Gently pour almost all the broth out of the pan (leave a little of the broth in the pan so that the puree is not too dry). We knead the potatoes with a crush. Salt to taste, add spices if desired, mix well.
6. Grind the cooled mushrooms with a blender or meat grinder. Salt and pepper.
7. We turn on the oven to heat up to 180 degrees.
8. Grease the baking dish with vegetable oil, spread 1/3 of the cooked mashed potatoes, distribute over the bottom.
9. Spread the mushrooms on the potatoes in an even layer.
10. Put another third of the potatoes on the mushrooms.
11. We wash the tomatoes, dry them, cut them into thin slices and evenly spread them on the potatoes in one layer.
12. Put the last part of the potato on the tomatoes. Lubricate the top with lean mayonnaise.
13. Cooking potato casserole in a preheated oven at 180 degrees until golden brown. It took me 40 minutes.