Mushroom Potato Pie

  • Difficulty: Medium
  • one hour and 20 minutes
  • 6 servings
Mushroom Potato Pie

If you’re looking for a hearty and protein-rich vegetable dish, then this red potato pie may be exactly what you want. We soaked the potato and mushroom (Portobello and Shimeji) layers with a heavy cream mixture and topped everything with grated cheese.

Ingredients

1 tablespoon vegetable oil
8 ounces of portobello mushrooms, sliced
3 ounces of shimeji mushrooms
salt
pepper
2 tablespoons of butter
2 tablespoons of flour
10 fluid ounces of heavy cream
8 ounces of gruyère, grated
2 large red potatoes, thinly sliced

Steps

  1. Heat the vegetable oil in a pan over low heat and add the Portobello mushrooms. Cook and stir them until tender.
  2. Add the shimeji mushrooms. Cook and stir for 8 minutes.
  3. Season with salt and pepper and stir in. Remove from heat.
  4. Melt the butter in a pot over low heat, then add the flour. Cook and continuously stir until smooth.
  5. Add the heavy cream and 1/2 of the Gruyere cheese. Cook and stir for 1-2 minutes.
  6. Transfer 1/3 of the heavy cream mixture to a 10 or 12-inch round baking dish. Tilt it so the mixture covers the whole bottom of the dish.
  7. Add one layer of sliced red potatoes (use 1/2 of all the slices) and 1/2 of the cooked mushrooms. Pour over them some 1/2 of the remaining heavy cream mixture, then add another layer of red potatoes by using all the remaining slices. Finish with the remaining mushrooms and heavy cream mixture.
  8. Top with the remaining Gruyere cheese, season with pepper and bake for 1 hour at 380⁰F/190⁰C.

Leave a Reply

Your email address will not be published. Required fields are marked *