Mushroom and Potato Casserole

Dec 12, 2014 14:12

Comfort food for the cold ugly winter weather - will keep your tummy warm and your face smiling!


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vegetarian, !step-by-step, potatoes

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Comments 2

redheadforever December 17 2014, 08:54:17 UTC
Oooohhh!!! No dairy/gluten here :-( but the main idea is something I'd like to experiment with.

Marina, when you say 3 cups mushrooms, are they raw or enough to make 3 cups when cooked before you add the other ingredients?

Kinda like a latke cheesecake pizza...and Happy Hanukkah!

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rowangolightly December 17 2014, 17:51:27 UTC
Oh, this looks good!

And there is a reason for keeping the dry and wet ingredients separate; "If you try to add wet to dry in parts, the flour would be too much for the small amount or part of the liquid. Therefore, adding all the wet at once will allow the flour to absorb the liquid easier and more uniformly without the flour becoming over-worked.

You can add all to the liquid and add the flour last, but you really should sift or whisk all dry ingredients first, or you will run the chance of not evenly distributing the dry ingredients, especially the baking powder and soda."

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