The first step is to prepare the mushrooms. To do this, heat a frying pan and pour a couple of tablespoons of vegetable oil onto it. Peel the champignons and cut into small pieces. Do the same with the onions. Place the onion and mushrooms in the frying pan. Simmer until all the liquid released by the champignons disappears. Peel and press the garlic. Chop the washed dill. Add the herbs and garlic to the mushrooms. Salt and mix the ingredients.
To prepare the potatoes, wash and peel them. Then take a grater and grate the tubers into large strips. Boil water in a kettle or saucepan, pour boiling water over the potatoes until the water completely covers them. Leave the potatoes to stand in boiling water for five minutes.
Now take a colander and throw the potatoes, which are already thoroughly steamed, into it. When the liquid has drained, transfer the potatoes to a bowl, add starch and seasoning. Mix all ingredients thoroughly.
Take a heat-resistant baking dish and grease its bottom thoroughly with vegetable oil so that the dish does not stick to the surface. Place a layer of potatoes on the bottom of the pan so that there are no gaps left.
Now take a couple of spoons of prepared and fried mushrooms and place them on top of the potatoes. Smooth out the mushroom layer well. If necessary, add salt or seasoning.
Alternate layers of potatoes and mushrooms until the ingredients are gone. The top layer should be potato. It should be greased with vegetable oil using a special culinary brush with silicone teeth. Then preheat the oven to one hundred and eighty degrees and bake the dish in it for forty minutes.
If you prefer light dishes, today we have a great option to expand your menu. Lenten potato casserole with mushrooms, the photo recipe for which we offer this time, will delight all your loved ones with its taste. Let's take the most affordable mushrooms that can be bought everywhere - champignons. But if you have the opportunity to add at least a fraction of dried mushrooms to the dish, be sure to take advantage of it. The casserole turns out incredibly tasty, it resembles one large potato pancake, only with mushroom filling. Without a doubt, the dish will perfectly satisfy your hunger at lunchtime; you can add fresh vegetables and chopped herbs to your taste as a side dish. And for dessert you can cook. 
- potatoes – 470-500 g,
- champignons – 280 g,
- green onions – 40 g,
- vegetable oil – 30 ml,
- salt pepper,
- fresh dill – 15 g.
How to cook with photos step by step
First of all, we go to wash the champignons thoroughly. In order to easily remove the remaining soil, take a small clean sponge or washcloth and wash each mushroom, paying special attention to the legs. Dry the mushrooms and chop them. While slicing, place a frying pan on the stove to heat. Fry the mushrooms for three minutes. If you have dry mushrooms, pre-soak them, cut them and add them to the champignons. Even a small amount of dried mushrooms will greatly enhance the taste and aroma of the dish. 
After the mushrooms are ready, set them aside and let them cool. Cut the green onions and the white part into small pieces. Add the onion slices to the mushrooms and mix. 
We clean and wash the potato tubers. Then grate the potatoes on a medium or fine grater. Place all potato chips in a separate bowl. 
Add a chopped bunch of fresh aromatic dill there. Stir and season with salt/pepper. If desired, you can add a little garlic. 
We fill heat-resistant forms or one large form with the future casserole. We put potato chips with dill in the first layer, then fill the mold with mushrooms. Before filling, oil the mold well. 
Place another layer of potatoes on top of the mushrooms. That's it, send the molds or form to bake for 35 minutes. The temperature should be 170 degrees, set the molds to medium level. Five minutes before the end of baking, the top can be greased with a thin layer of vegetable oil. This is the kind of lean potato and mushroom casserole you will get. 
Bon appetit!
And it turns out juicy and tasty
Casseroles themselves are simple and time-consuming dishes - just mix certain ingredients and put them in the oven - but no less tasty for that. As a rule, all family members love casseroles, whether for breakfast, lunch, or dinner.
You shouldn’t give them up during Lent either - it turns out that eggs and milk in casseroles are not mandatory components. One of the most delicious and satisfying options for a Lenten dish is potato casseroles.
Simple recipe
Quite often there is mashed potatoes left at home, which you don’t really want to reheat and use for further meals as a side dish. This is just a reason to prepare a lean casserole (of course, with the condition that the puree was made without milk and eggs).
Broccoli or cauliflower should be disassembled into small inflorescences and boiled for 5 minutes in water (then drained). If olives are used, cut them into slices, and finely chop the greens and onions. Next, you need to mix mashed potatoes with starch and water, and also season the resulting mass with spices to taste - curry, for example, gives an interesting taste. All that remains is to mix vegetables and herbs into it, put it in a mold and bake for half an hour.
Read how to cook delicious - this is exquisite meat with a pleasant acidity, and smoked plums add a smoky flavor.
Read recipes for fluffy pancakes with step-by-step tips with.
Risotto with shrimps in creamy sauce. Read how to properly prepare a dish with seafood.
Potatoes with mushrooms are a classic and everyone’s favorite combination of flavors. You can use it when preparing a simple potato casserole during Lent.
Ingredients:
Cooking time: 20 minutes plus baking time.
Calorie content: about 100 Kcal/100 g.
First you need to mince the mushrooms and onions and fry them in a frying pan with a lid, add salt and pepper. Cut pickled cucumbers into thin slices. Peel the potatoes and grate them on a coarse grater, also add salt and pepper and add flour.
Now you can assemble the casserole - layer half the grated potato mass, all the minced mushrooms and onions, cucumbers and the other half of the potatoes into the mold.
The mold will need to be covered with foil and placed in the oven for 40 minutes at 200 degrees. It is advisable to remove the foil 10 minutes before cooking - this will form a crispy crust.
Packets of frozen vegetable mixtures become especially popular during Lent, which is not surprising - they are tasty, simple and quick. True, many are stumped when trying to come up with dishes that can be prepared from these mixtures, excluding direct heating in a frying pan. So, you can make a casserole out of them!
Ingredients:
Cooking time: 30 minutes plus baking time.
Calorie content: about 130 Kcal/100 g.
The potatoes need to be peeled and boiled, then mashed using the water in which they were boiled - the mashed potatoes should be quite thick. Fry finely chopped onions and carrots in a frying pan, add chopped garlic and herbs, and add the vegetable mixture, bringing everything together until cooked.
All that remains is to grease the baking dish with vegetable oil, put half of the mashed potatoes and vegetables there and cover with the remaining mashed potatoes on top. To make the casserole not only tasty, but also beautiful, at this stage you can use a spoon to make “waves” on its surface and place in the oven over medium heat for about 20 minutes or until golden brown.
Cabbage is a budget-friendly, tasty, satisfying, but at the same time dietary product that practically saves you during Lent, since you can prepare many different dishes from it. One of them is a lean potato casserole, which is sure to please even the most serious meat-eaters, and will also not harm those who are on a diet.
Ingredients:
Cooking time: half an hour plus baking time.
Calorie content: about 140 Kcal/100 g.
The potatoes need to be boiled and mashed, adding a little potato broth - the result should be a thick mass.
The cabbage needs to be chopped as finely as possible and stewed in a small amount of the same potato broth with the addition of a drop of vegetable oil and, as it is cooked, semolina.
In total, it should take about 10 minutes to stew the cabbage - this must be done under the lid.
Season the finished puree with chopped dill and green onions, as well as garlic, stir in the minced cabbage and flour and place everything in a baking dish.
Prepare potato casserole with cabbage in the oven for about half an hour at 180 degrees.
In fact, there are many options for preparing such a dish - for example, stew cabbage with carrots, onions and tomato paste and do not mix it into mashed potatoes, but lay it out in layers.
Or you can add onions and some mushrooms to the cabbage, removing semolina from the recipe. And also, if desired, you can replace white cabbage with another one - cauliflower, Brussels sprouts, etc. The combination of potatoes and cabbage will still be successful.
Preparing casseroles can hardly be called a tricky business, but it also has its own secrets, which would be useful for even the most experienced housewife to listen to.
Enjoy your Lenten meal!
Of all the abundance of lean dishes, casserole is an excellent invention for those who adhere to fasting and dieting, for those who do not accept meat and dairy products in their diet, and simply for all lovers of simple and tasty breakfasts and dinners. The casserole also has an undeniable advantage - in its preparation, the thrifty housewife uses stock on duty and products that are left over from previously prepared dishes.
The basis of the proposed recipes for lean casseroles are potatoes, and any set of vegetables, mushrooms or fish can serve as an addition. To prevent the potato mixture from disintegrating during cooking, add a few tablespoons of starch, flour or semolina to it. The rest is a matter of taste, preference and imagination.
For those who do not use vegetable oil when frying, as an option, vegetables can be stewed in a small amount of water or vegetable broth.
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Juicy potato casserole with fresh herbs and spices is incredibly appetizing on its own. Mushrooms turn it into an exquisite appetizer, worthy of being on the front table, especially if it is skillfully decorated using a pastry bag.
The taste and smell of the dish will be made unsurpassed by wild mushrooms, even frozen ones. But in their absence, oyster mushrooms are also suitable, you just need to select young small mushrooms.
A mass of aromatic mushroom slices between two layers of delicate puree, baked until golden brown, must be served hot with a thick spicy gravy.
1. The technological process consists of two stages - you need to prepare mashed potatoes and mushroom filling. Then combine the ingredients.
Start by making the puree. Cut the peeled potatoes into small pieces to speed up the cooking process. Rinse again to remove excess starch. Place in a suitable saucepan and add cold water until the liquid completely covers the slices. Place over high heat. Once the liquid boils, reduce the heat and simmer for 20-30 minutes until soft.
2. Rinse the mushrooms thoroughly; you can remove the skin if desired. Cut into small pieces.
3. Finely chop the peeled onion.
4. Heat the oil in a frying pan. Add chopped onions with mushrooms. Stir. Fry over high heat until golden brown. During frying, juice is formed; it should evaporate completely. When the mushrooms and onions are slightly browned, add salt and pepper to taste and cool slightly.
5. Drain the broth into a separate container. Mash the potatoes until the consistency of a homogeneous puree without lumps. If necessary, pour a little broth. Add salt and pepper to taste.
6. Grease a deep baking dish with butter and sprinkle with semolina or breadcrumbs. Add half of the potato mixture. Level the bottom with a spatula.
