Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, potato cakes with cheese and mushrooms. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Potato cakes with cheese and mushrooms is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Potato cakes with cheese and mushrooms is something which I have loved my whole life.
I think I may have died and gone to heaven. These cheesy potato cakes contain pretty much every one of my favourite ever ingredients - mushrooms, potatoes, cream, garlic, cheese… all combined into one perfect little package, and smothered in a creamy sauce. Great recipe for Potato cakes with cheese and mushrooms. I got this recipe from a cookpad italian user and I wanted to bring it over for you to try as well.
To begin with this particular recipe, we must prepare a few components. You can cook potato cakes with cheese and mushrooms using 8 ingredients and 6 steps. Here is how you can achieve it.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)The ingredients needed to make Potato cakes with cheese and mushrooms:
- Prepare For the potato cakes
- Make ready 1 kg potatoes
- Prepare 200 g plain white flour
- Prepare 100 g grated Parmesan
- Prepare 1 egg
- Take For the filling
- Get 1 box mushrooms
- Get Cheese (anything that melts)
Pour thickened sauce over the top, and gently tap the casserole dish on the counter to distribute the liquid between the layers. Sauté the mushrooms and garlic in oil or butter until most of the moisture has evaporated. Combine soup with the dill, thyme and enough milk to obtain a thick consistency. Layer the potato slices alternately with mushrooms, sliced onion and soup in a buttered dish, ending with a potato layer.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)Instructions to make Potato cakes with cheese and mushrooms:
- Start by boiling the potatoes until you can poke them with a fork without any resistance (should take about 15⁄20 min). I peeled and cut mine before boiling but you can also just boil them and peal them afterwards.
- In the meantime cut and cook the mushrooms in a pan with some butter, salt and pepper. When they are done put into a bowl and add the cheese chopped into thin pieces
- In a bowl mash the potatoes with a mashed or a fork, add the egg, cheese, salt and flour until you can mix it with your hands into a bowl that is not too sticky
- Roll out the potato base with a rolling pin until it’s about 1cm high and cut it into circles (I used a pint glass).
- Take a circle, fill it with the mushroom and cheese and close with another circle. Like a ravioli
- In a pan heat some butter on medium heat, cook the potato cakes about 5 min on each side until golden. Serve hot!
Combine soup with the dill, thyme and enough milk to obtain a thick consistency. Layer the potato slices alternately with mushrooms, sliced onion and soup in a buttered dish, ending with a potato layer. In a bowl, combine soup, paprika and pepper; spread over cheese. Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork. When you want something a little fancier, though, try one of these — there are potatoes au gratin recipes, twists on potato skin, and full on breakfast boats.
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