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Spinach Mushroom Casserole With Potato Purée

One of the best dishes you can make with spinach: “Spinach Mushroom Casserole With Potato Purée” It has a potato base and, bechamel layer, topped with cheese.

Together with the béchamel sauce, the combinations go very well and make a delicious dish, Truly worth trying. If you work with a plan, you can prepare the three layers all at once on the stove, and it will take less time.

Ingredients For Spinach Mushroom Potato Casserole:

  • For the Potato Purée:
  • 5 big potatoes
  • 2-3 tbsp butter
  • 1 cup or less whole milk
  • salt to taste
  • For the Spinach Mushroom Layer:
  • 1 big onion
  • 4 tbsp olive oil
  • 500gr spinach
  • 300gr mushrooms
  • salt, black pepper, red pepper flakes to taste
  • For the Béchamel Sauce:
  • 3 tbsp olive oil or 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1+1/2 cup milk
  • dash of nutmeg
  • salt to taste
  • freshly grated kaṣar or mozzarella cheese for topping

Step 1: Cook The Potato Purée

Mashing the Potatoes for the purée
  1. Peel, wash, and cut the potatoes into cubes. Boil them in a pan with enough water to just about cover them with a bit of salt
  2. After about 10 minutes, check to see if the potatoes are cooked using a knife or fork When the potatoes are soft, drain the water and return the potatoes to the same pan. While the potatoes are still steaming hot, puree the potatoes using a potato masher.
  3. Finally add two tablespoons of butter, salt, and one cup of warm milk to the potatoes and mash until a uniform consistency is achieved
Preparing spinach mushroom layer

Also, try these delicious recipes:
Turkish Borek From Scratch
Ottoman Turkish Recipe “Keshkul” – Almond Pudding
Turkish Stuffed Eggplant “Karniyarik”

Step 2: Prepare The Spinach and Mushrooms Layer

  1. Dice big onion into small cubes
  2. Wash and clean the mushroom and cut into slices. Wash and clean the spinach, take the big stems out and chop them roughly
  3. Sauté the onion with olive oil in a wide pan until it turns lightly brown
  4. Once the onions are lightly browned, add the sliced mushrooms, keeping the stove on medium-high heat. It is important not to lower the heat, otherwise, mushrooms can release too much juice. Stir from time to time to ensure even cooking.
  5. When the mushrooms are cooked through and there is not much juice in the pan, add the chopped spinach. Season with some salt, fresh ground black pepper, and/or red pepper flakes and stir carefully from time to time until the spinach wilts
Adding bechamel sauce to spinach and mushroom mixture

Step 3: Cook The Béchamel Sauce

  1. To a saucepan on low medium heat, add the olive oil/butter and the flour and stir continuously until you get a nice smell (indicating the flour is not raw anymore) and the color changes from white to slightly golden
  2. Gradually add the milk to the pan, stirring continuously using a whisk until it thickens. Season with salt and nutmeg
  3. Turn off the heat after it is thickened and bubbling. If it thickens too much you can add a bit more milk to play with the consistency.
Spreading bechamel spinach layer over the potato pure

Bringing this Spinach Mushroom Potato Casserole Together

Preheat the oven to 180 °C
Add the béchamel sauce to the spinach and mushroom mixture and check the seasoning (salt, black pepper) and adjust to taste.

Adding shredded mozzarella or kashar cheese on top

Put the mashed potato in an oven-safe dish, pressing it down gently to make the first layer. On top of the mashed potato layer, put the spinach, mushroom, and béchamel sauce layer and spread evenly
Sprinkle a layer of freshly grated kaṣar or mozzarella cheese
Put the dish into the oven and just watch how beautifully it bakes
When you have a golden crust on your dish, turn off the oven and let it rest for 15 minutes
Serve and enjoy! Afiyet Olsun!

I hope you give this delicious winter dish a try. Please let me know how it turns out

Special thanks to Anwar Kasi to contribute writing the recipe

Festive Turkish Dinner (With Planning Guide): https://www.youtube.com/watch?v=SY2-aqETeX0
Easy Turkish Manti In 20 Minutes! https://youtu.be/6GmwUPVAFGo
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Spinach Mushroom Casserole With Potato Pure Base

Spinach Mushroom Casserole With Potato Purée

One of the best dishes you can make with spinach: “Spinach Mushroom Casserole With Potato Purée” It has a potato base and, bechamel layer, topped with cheese. Together with the béchamel sauce, the combinations go very well and make a delicious dish, Truly worth trying. If you work with a plan, you can prepare the three layers all at once on the stove, and it will take less time.
Prep Time 30 mins
Cook Time 40 mins
Course Main Course
Cuisine Mediterranean, Turkish
Servings 6

Ingredients
  

For the Potato Purée:

  • 5 big potatoes
  • 2-3 tbsp butter
  • 1 cup or less whole milk
  • salt to taste

For the Spinach Mushroom Layer:

  • 1 big onion
  • 4 tbsp olive oil
  • 500 gr spinach
  • 300 gr mushrooms
  • salt, black pepper, red pepper flakes to taste

For the Béchamel Sauce:

  • 3 tbsp olive oil or 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 +1/2 cup milk
  • dash of nutmeg
  • salt to taste
  • freshly grated kaṣar or mozzarella cheese for topping

Instructions
 

Step 1: Cook The Potato Purée

  • Peel, wash, and cut the potatoes into cubes. Boil them in a pan with enough water to just about cover them with a bit of salt
  • After about 10 minutes, check to see if the potatoes are cooked using a knife or fork When the potatoes are soft, drain the water and return the potatoes to the same pan. While the potatoes are still steaming hot, puree the potatoes using a potato masher.
  • Finally add two tablespoons of butter, salt, and one cup of warm milk to the potatoes and mash until a uniform consistency is achieved

Step 2: Prepare The Spinach and Mushrooms Layer

  • Dice big onion into small cubes
  • Wash and clean the mushroom and cut into slices. Wash and clean the spinach, take the big stems out and chop them roughly
  • Sauté the onion with olive oil in a wide pan until it turns lightly brown
  • Once the onions are lightly browned, add the sliced mushrooms, keeping the stove on medium-high heat. It is important not to lower the heat, otherwise, mushrooms can release too much juice. Stir from time to time to ensure even cooking.
  • When the mushrooms are cooked through and there is not much juice in the pan, add the chopped spinach. Season with some salt, fresh ground black pepper, and/or red pepper flakes and stir carefully from time to time until the spinach wilts

Step 3: Cook The Béchamel Sauce

  • To a saucepan on low medium heat, add the olive oil/butter and the flour and stir continuously until you get a nice smell (indicating the flour is not raw anymore) and the color changes from white to slightly golden
  • Gradually add the milk to the pan, stirring continuously using a whisk until it thickens. Season with salt and nutmeg
  • Turn off the heat after it is thickened and bubbling. If it thickens too much you can add a bit more milk to play with the consistency.

Bringing this Spinach Mushroom Potato Casserole Together

  • Preheat the oven to 180 °C
  • Add the béchamel sauce to the spinach and mushroom mixture and check the seasoning (salt, black pepper) and adjust to taste.
  • Put the mashed potato in an oven-safe dish, pressing it down gently to make the first layer. On top of the mashed potato layer, put the spinach, mushroom, and béchamel sauce layer and spread evenly
  • Sprinkle a layer of freshly grated kaṣar or mozzarella cheese
  • Put the dish into the oven and just watch how beautifully it bakes
  • When you have a golden crust on your dish, turn off the oven and let it rest for 15 minutes
  • Serve and enjoy! Afiyet Olsun!
  • I hope you give this delicious winter dish a try. Please let me know how it turns out

Video

Notes

Keyword dinner ideas, spinach mashroom Casserole, spinach potato casserole

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