Beet, Wild Mushroom And Potato Casserole Recipe

Name: Beet, Wild Mushroom And Potato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil (we use olive oil); 1 medium onion, chopped; 3 tablespoons all-purpose flour; 1 1/4 cups vegetable stock; 1 1/2 lbs cooked beets, peeled and chopped; 5 tablespoons light cream (we use soy milk); 2 tablespoons creamed horseradish; 1 teaspoon hot mustard; 1 tablespoon wine vinegar; 1 teaspoon caraway seed; 2 tablespoons butter (1/4 stick); 1 shallot, chopped; 8 ounces wild mushrooms, trimmed and sliced (assorted); 3 tablespoons fresh parsley, chopped; For the potato border; 2 lbs floury potatoes, peeled; 2/3 cup milk (again, we use soy milk); 1 tablespoon fresh dill, chopped; salt & freshly ground black pepper, to taste

Servings: persons

2 tablespoons vegetable oil (we use olive oil)
1 medium onion, chopped
3 tablespoons all-purpose flour
1 1/4 cups vegetable stock
1 1/2 lbs cooked beets, peeled and chopped
5 tablespoons light cream (we use soy milk)
2 tablespoons creamed horseradish
1 teaspoon hot mustard
1 tablespoon wine vinegar
1 teaspoon caraway seed
2 tablespoons butter (1/4 stick)
1 shallot, chopped
8 ounces wild mushrooms, trimmed and sliced (assorted)
3 tablespoons fresh parsley, chopped
For the potato border
2 lbs floury potatoes, peeled
2/3 cup milk (again, we use soy milk)
1 tablespoon fresh dill, chopped
salt & freshly ground black pepper, to taste

1
Preheat the oven to 375 degrees. Lightly oil a 9-inch round baking dish. Heat the oil in a large saucepan, add the onion and cook until soft, without coloring. Stir in the flour, remove from the heat and gradually add the stock, stirring until well blended.
2
Return to the heat, stir and simmer to thicken, then add the beets cream, creamed horseradish, mustard, vinegar, and caraway seeds. Stir to mix.
3
To make the potato border; bring the potatoes to a boil in salted water and cook for 20 minutes. Drain well and mash with the milk. Add the dill and season with salt and pepper.
4
Spoon the potatoes into the prepared dish and make a well in the center. Spoon the beet mixture into the well and set aside.
5
Melt the butter in a large nonstick frying pan and cook the shallot until soft, without browning. Add the mushrooms and cook over moderate heat until their juices begin to run. Increase the heat and boil off the moisture. When quite dry, season with the salt and pepper and stir in most of the chopped parsley.
6
Spread the musrooms over the beet mixture, cover the dish and bake for about 30 minutes. Serve immediately, garnished with the reserved parsley.
7
Note: The recipe did not specify how to cook the beets, but when we made it we peeled them, chopped them into small pieces, and boiled them.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons vegetable oil (we use olive oil), 1 medium onion, chopped, 3 tablespoons all-purpose flour, 1 1/4 cups vegetable stock, and more.

Yes, Beet, Wild Mushroom And Potato Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beet, Wild Mushroom And Potato Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions