Vegetable potato casserole with dry, white mushrooms, sauteed with garlic, onions and carrots with the addition of soy sauce KIKKOMAN naturally brewed.
|Cooking time 90 minutes||Number of servings 4|
Mushrooms filled with boiling water, when they become soft, put in a colander, washed, sliced a little smaller and sent stew without salt.
Cook potatoes in salted water. Merged with the water in a beaker and kneaded. Made a thick puree, adding a little water from a glass until it is kneaded. Poured into a puree 1 tbsp sunflower oil and mix well.
In hot sunflower oil 2 tbsp put the finely chopped garlic, to give their flavor to the oil.
Then put the onion and gilded it.
Mushrooms fished out with a slotted spoon and pochomil with a bow.
Further carrots. Did until soft.
Instead of salt poured soy sauce. All mixed and potamilla 5 minutes.
Take a suitable form. I have a square 20X20. Slathered it with sunflower oil and put half of the mashed potatoes. To the sauce - mushrooms with vegetables in soy sauce.
The next layer is the chopped herbs.
Then the remaining mashed potatoes that top smeared with sunflower oil. Put it in the oven at t-180 C for 40 minutes. Be guided by your oven.
Casserole is ready.