Mashed potatoes baked with mushrooms and beets

Potato Escalope 508 Last Update: Jul 30, 2021 Created: Jul 30, 2021 0 0 0
Mashed potatoes baked with mushrooms and beets
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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An interesting and tasty option for preparing and serving baked mashed potatoes with mushrooms and beets.

Ingredients

Directions

  1. Turn on the oven to preheat to 190 degrees. Grease a round shape, about 23 cm in size. Heat olive oil in a large skillet over medium heat, add onions and fry, stirring occasionally, for about 3 minutes. Pour flour into the pan, stir and remove from the stove. Add broth gradually. Put a frying pan on the stove, put beets in it, pour cream, vinegar, put mustard, horseradish and pour caraway seeds.
  2. Bring the potatoes to a boil in lightly salted water and cook for about 20 minutes. Drain and mash the finished potatoes until puree, add milk, mix. Pour dill, salt and pepper into the puree to taste, mix. Put the mashed potatoes in the prepared dish and make a depression in the center. Put the beets with the sauce in this depression.
  3. Melt the butter in a large skillet, pour the shallots into the skillet and fry, stirring occasionally, until soft but not brown. Then put the mushrooms in a pan and cook over low heat, stirring, until the liquid has completely evaporated. Then season with salt and pepper and pour the parsley into the pan. Put mushrooms on top of the beets, cover the dish with a lid and put mashed potatoes with mushrooms and beets in a preheated oven for 30 minutes. Serve hot baked mashed potatoes.

Mashed potatoes baked with mushrooms and beets



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

An interesting and tasty option for preparing and serving baked mashed potatoes with mushrooms and beets.

Ingredients

Directions

  1. Turn on the oven to preheat to 190 degrees. Grease a round shape, about 23 cm in size. Heat olive oil in a large skillet over medium heat, add onions and fry, stirring occasionally, for about 3 minutes. Pour flour into the pan, stir and remove from the stove. Add broth gradually. Put a frying pan on the stove, put beets in it, pour cream, vinegar, put mustard, horseradish and pour caraway seeds.
  2. Bring the potatoes to a boil in lightly salted water and cook for about 20 minutes. Drain and mash the finished potatoes until puree, add milk, mix. Pour dill, salt and pepper into the puree to taste, mix. Put the mashed potatoes in the prepared dish and make a depression in the center. Put the beets with the sauce in this depression.
  3. Melt the butter in a large skillet, pour the shallots into the skillet and fry, stirring occasionally, until soft but not brown. Then put the mushrooms in a pan and cook over low heat, stirring, until the liquid has completely evaporated. Then season with salt and pepper and pour the parsley into the pan. Put mushrooms on top of the beets, cover the dish with a lid and put mashed potatoes with mushrooms and beets in a preheated oven for 30 minutes. Serve hot baked mashed potatoes.

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