Potato and mushroom pie

Name: Potato and mushroom pie
Ingredients: 3 medium potatoes (600 g); 1500 ml water; 1 1/2 teaspoons salt; 300 g mushrooms; 1000 ml water; 3 eggs; 2 cloves garlic; 1/2 teaspoon ground pepper; 10 g butter

Salad - Potato and mushroom pie by Elena N. - Recipia

Boiled potatoes are easy to mash once peeled, and the potato and mushroom pie browns in the oven while staying soft in the middle. Chopped mushrooms, eggs and garlic hold the mixture together, with the earthy flavor of mushrooms. I leave a few small pieces of potato in the mash so the filling isn't completely smooth. Prep: 20 minutes. Cook: 75 minutes. Rest: 10 minutes. Total time: 105 minutes. Serves: 4. About 206 kcal and 10 g protein per serving.

Ingredients

3 medium potatoes (600 g)
1500 ml water
1 1/2 teaspoons salt
300 g mushrooms
1000 ml water
3 eggs
2 cloves garlic
1/2 teaspoon ground pepper
10 g butter

Preparation

1. Wash the potatoes and put them on to boil in 1500 ml water with 1/2 teaspoon salt. Boil for 25 minutes, until a fork slides in easily, then peel and mash them. 2. Boil the mushrooms in 1000 ml water for 15 minutes, until softened, then drain them well and run them through a meat grinder. If using mushrooms that have already been boiled and frozen, thaw and drain them without boiling them again. 3. Beat the eggs and mix them with the mashed potatoes, chopped mushrooms and minced garlic. Stir in 1 teaspoon salt and 1/2 teaspoon ground pepper. 4. Heat the oven to 180°C. Grease the baking dish with 10 g butter, pour in the mixture and bake for 35 minutes, until browned on top and set in the middle. 5. Leave the pie to stand for 10 minutes before cutting it, and serve with pickles.

Notes

Pickles are what I serve alongside it, to balance out the soft middle. I used wild mushrooms and honey mushrooms that I had boiled ahead and kept in the freezer; raw mushrooms work too, as long as they're firm and have no soft spots. If they have large caps, cut them before boiling; left whole, they're harder to chop once softened. After boiling, leave them to drain really well, since any water left in them can make the mash soft. Floury potatoes are easier to mash, while waxy ones make the mixture more elastic. Eggs and butter make this dish unsuitable for people who avoid eggs or dairy. Keep covered portions in the fridge for up to 3 days.