Delicious Mushroom and Potato Casserole Recipe - Don't Miss Out!
Hello, dear kitchen friends! Today, I present to you a mushroom and potato casserole recipe that takes care of everything while baking in the oven, filling your home with a wonderful aroma. You know, there are some dishes that, once in the oven, create a festive atmosphere at home. This recipe is exactly like that! It's also quite easy and effortless. Just chop the vegetables, place them on your tray, and leave the rest to the oven. Plus, it's gluten-free, soy-free, and nut-free, appealing to everyone. Believe me, no one regrets trying this recipe. Come on, let's meet in the kitchen!
- 10 to 12 ounces mushrooms (sliced 1/8” to 1/4” thick)
- 3/4 cup chopped onion (finely chopped)
- 1/2 cup chopped carrots (finely chopped, or more to taste)
- 3 teaspoons olive oil (divided)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup red wine (or 1.5 tablespoons balsamic vinegar + 2 tablespoons broth)
- 1 head garlic
- 1 tablespoon fresh thyme (or 3/4 teaspoon dried thyme)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt (or more to taste)
- 1/2 teaspoon sage
- 2 teaspoons tomato paste
- 1 tablespoon soy sauce (or tamari or coconut aminos)
- 1/4 cup chopped celery
- 15 ounces canned white beans
- 1.5 cups broth (more if needed)
- 2 teaspoons cornstarch (or flour)
- 3 or 4 medium Russet potatoes (peeled and sliced 1/4” thick)
- Sprinkle salt and pepper
- 1 tablespoon softened vegan butter (or extra virgin olive oil)
- 1/2 teaspoon thyme
- 2 teaspoons lemon juice (or more to taste)
Preheat the oven to 210°C and grease the baking dish. Chop the vegetables and cut about 1/3 off the top of the garlic head.
Mix the mushrooms, onion, carrots, and small garlic pieces with olive oil, salt, pepper, and red wine, and place them in the baking dish.
Place the garlic head in the center, leaving space around it, and drizzle the remaining olive oil over it. Cover with parchment paper.
Bake for about 40 minutes. Check at the 30-minute mark, stir if necessary, and add broth.
Remove from the oven, take out the garlic head, and set it aside to cool. Add the herbs, salt, tomato paste, and soy sauce, and mix well.
Add the celery and beans, mix the cornstarch with the broth, and spread the mixture evenly.
Place the potato slices. Prepare the garlic butter and spread it over the potatoes.
Cover the dish again and bake for 20 minutes, then remove the paper and continue baking until golden.
Delicious Mushroom and Potato Casserole Recipe - Don't Miss Out! Cooking Tips
Prepare plenty of garlic butter to spread over the potatoes and add a bit more before serving. Additionally, you can serve it with toasted bread or a green salad to enhance the flavor. You might be tempted to wait by the oven, captivated by the aroma as the casserole cooks, but don't worry, the result will be worth it!
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