Mushroom Potato Pie

Mushroom Potato Pie will stand up as a main dish which is garlicy and mushroomy with melting cheese in a parmesan mashed potato crust. It can as well do well as a side dish for cold roast meats or just as you would prefer to eat it.

Mushrooms are a versatile fungi with enhanced taste and texture. They provide essential vitamins, dietary fiber which aids digestion and promotes gut health as well as vital minerals. Also read the following, Celery Apple Cucumber Juice

Ingredients of making Mushroom Potato Pie

1 kg floury potatoes

50 g butter

2 eggs, beaten

100 ml hot milk

80 g parmesan, freshly grated

For the filling

350 g brown mushrooms

50 g butter

4 cloves of garlic, peeled and sliced

200 g mozzarella

How To Prepare Mushroom Potato Pie

1. Cook the potatoes in boiling salted water till tender, then peel them and mash with the butter and hot milk. Stir in the eggs and 2/3 of the parmesan.
2. While the potatoes are cooking, cut the mushrooms into thick slices and fry them with the butter and garlic till golden and sweet. Season with the parsley and some salt and pepper. Lightly butter a 25 cm round baking dish.
3. Smooth half the mushed potatoes over the bottom of the dish, then cube the cheese and put it on top. scatter the mushrooms and all the cooking juices over the cheese and smooth the remaining mashed potato over them.
4. Dust with the remaining Parmesan and bake in an oven preheated to 200 degrees for 30 minutes, or until the crust is golden.