Potato and Mushroom Casserole
6 medium potatoes
3 Tbls vegetable oil
11 oz mushrooms
1 Tbls unsalted butter
3 Tbls sour cream
1 Tbls mayonnaise
3 Tbls grated parmesan cheese
Finely chopped fesh dill or parsley (optional)
Peel, rinse, and dry the potatoes, then cut them into 1/4 inch slices. Heat the oil in a large skillet, add the potatoes, and cook over moderately low heat for 5-7 minutes on each side, or until half-cooked. Preheat the oven to 375.
Wash and dry the mushrooms thoroughly. Separate the mushroom stems and caps and slice the stems thinly.
Butter the bottom and sides of a 3-quart casserole. Spread half the potato slices on the bottom and cover with the mushroom caps, scattering the sliced stems between the caps. Place the remaining potatoes in an even layer over the mushrooms. Mix the sour cream with the mayonnaise and spread over the potatoes. Sprinkle with the cheese and bake for 30 minutes.
Sprinkle with the dill or parsley, and serve from the casserole as a main course.
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| current weight: 147.2