One of the reason why I like the Polish fall is the blooming season for forest mushrooms. Each year, my parents go to the forest and come back with baskets full of mushrooms which they use to make preserves (which I get as a gift 🙂 ).
When I lack “mushroom deliveries” from my parents, I head to the Stary Kleparz market in Kraków, where I can buy beautiful shrooms from one of my favorite selling ladies. Sometimes I eat them simply seared with onion, just like that. I love mushrooms, I could eat them all year round.
Today I decided to make an ultra-fast and simple dinner which bases on my favorite ingredients, i.e. potatoes and mushrooms.
It was divine! It was so tasty that me and my boyfriend ate ¾ of the casserole dish in the photo for one dinner 🙂 If you love simple foods and forest mushrooms like I do, this casserole will be a pure heaven in your mouth. And you need only two tools to make it: a casserole dish and a pan to sear the onion and mushrooms, and to make the bechamel sauce. And you can eat it straight from the casserole dish – this dish has no disadvantages, has it?
Roślinny makes the casserole even vegan-cheesy better!
Btw, you just have to the Rynek Dębnicki and meet the lovely and always smiling Iga, the shop owner. It is worth going there even for a chit-chat, and the range of offered products will satisfy even the most fussy foodies 🙂
- 1 kg poatoes
- 400g bae boleti (forest mushroom)
- 1 large onion
- 4 tbs olive oil
- 500 ml unsweetened soy or almond milk
- 60g vegan butter
- 50g non-roasted buckwheat flour
- 200g vegan cheese (you can find it here)
- 1/2 tsp nutmeg
- 1 tsp salt
Wash/scrub/peel the potatoes and slice them thickly. Layer the roasting tin with tato slices. Dice the onion, clean and slice the boleti. Pan sear the onion, add mushroom slices, ½ tsp of salt and stir. Cover the potato slices with a layer of onion and mushrooms, then another layer of potatoes and remaining boleti. Pour 50 ml of water to the tin.
Clean the pan of the remains of shrooms and onion. Melt the butter, add flour and milk. Stir well to prevent the lumps. Add spices and the remaining salt. Stir.
Pour the bechamel over the top mushroom layer. Bake in preheated to 190C oven for 30 minutes, then sprinkle the cheese on the top and bake for another 20 minutes.
Casserole is ready to serve!