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beet wild mushroom and potato casserole


if you like beets you will love this recipe. we made it yesterday and it was so good we just had to post it. we got it from a vegetarian cookbook called vegetarian: over 300 healthy and wholesome recipes chosen from around the world.


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  1. Preheat the oven to 375 degrees
  2. Lightly oil a 9-inch round baking dish
  3. Heat the oil in a large saucepan
  4. Add the onion and cook until soft
  5. Without coloring
  6. Stir in the flour
  7. Remove from the heat and gradually add the stock
  8. Stirring until well blended
  9. Return to the heat
  10. Stir and simmer to thicken
  11. Then add the beets cream
  12. Creamed horseradish
  13. Mustard
  14. Vinegar
  15. And caraway seeds
  16. Stir to mix
  17. To make the potato border
  18. Bring the potatoes to a boil in salted water and cook for 20 minutes
  19. Drain well and mash with the milk
  20. Add the dill and season with salt and pepper
  21. Spoon the potatoes into the prepared dish and make a well in the center
  22. Spoon the beet mixture into the well and set aside
  23. Melt the butter in a large nonstick frying pan and cook the shallot until soft
  24. Without browning
  25. Add the mushrooms and cook over moderate heat until their juices begin to run
  26. Increase the heat and boil off the moisture
  27. When quite dry
  28. Season with the salt and pepper and stir in most of the chopped parsley
  29. Spread the musrooms over the beet mixture
  30. Cover the dish and bake for about 30 minutes
  31. Serve immediately
  32. Garnished with the reserved parsley

Step 18

Total Time in Minute 55

Ingredients Count 18

cooking beet  wild mushroom and potato casserole

See More Relate Photo


Vegetable oil


All-purpose flour

Vegetable stock

Cooked beets

Light cream

Creamed horseradish

Hot mustard

Wine vinegar

Caraway seed



Wild mushrooms

Fresh parsley

Floury potatoes


Fresh dill

Salt & freshly ground black pepper

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