If you have the time to follow the recipe precisely, you're in for a treat. But you won't be disappointed if you simply make mashed potatoes as normally do (leave out the egg), or use yesterday's mashed potatoes to make this. Skip the food processor and just slice or chop the mushrooms quickly (they'll "break up" when you sauté them). Make layers as described and you're done!
Layered Mashed Potato & Mushroom Casserole
From EatingWell: November/December 2009
Fancy up regular mashed potatoes with a layer of mushroom duxelle—a sauté of finely chopped mushrooms and shallots. We omitted the traditional butter in the duxelle and added chard for a nutritional boost. Serve this hearty side in place of mashed potatoes at any holiday feast or enjoy it as a vegetarian main dish.
11 Reviews for Layered Mashed Potato & Mushroom Casserole
Used this to compliment the prime rib for Christmas dinner. It was absolutely fantastic. Highly recommend it as is and completely worth the effort!
Just made this last night as a main dish. Ended up taking me close to 3 hrs to make it - it took more time than I thought to prep the potatoes and chop all those mushrooms (in batches in the food processor). Also, I don't know how they "layer" mashed potatoes on top of the mushroom mix which is a lot softer. I ended up piping the potatoes through a plastic bag and just smearing them around. Next time I'll probably use prepped frozen potatoes and add more liquid so they spread easier.
The end result was very good though!
Made this last year for Thanksgiving and it's been requested for THIS year's holiday table. I'm going to add Swiss Chard to the spinach and a wider variety of mushrooms this year. With 2 vegetarians at the table, this will be a hit again, I'm certain.