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Sauteed Mushroom and Layered Mashed Potato Casserole

Sauteed Mushroom and Layered Mashed Potato Casserole Sauteed Mushroom and Layered Mashed Potato Casserole Sauteed Mushroom and Layered Mashed Potato Casserole

Sauteed mushroom and Swiss chard with layered mashed potatoes, sprinkle grated Parmesan cheese on top, after baking the flavor is wonderful. It is also a good dish for holidays.













Trans-fat Free, Good source of fiber


3 ½ pounds potatoes
preferably Yukon Gold, peeled and cut into 1-inch pieces
1 ½ pounds mushrooms
such as crimini, white or any kind
1 tablespoon butter
½ cup buttermilk
1 large eggs
1 large egg whites
1 teaspoon salt
¼ teaspoon salt
1 tablespoon canola oil
1 cup shallots
4 cloves garlic
finely chopped or minced
4 ½ cups swiss chard
trimmed and finely chopped
1 cup beef stock
or vegetable broth, mushroom broth, chicken broth, preferly low-salt
2 tablespoons all-purpose flour
black pepper
freshly ground to taste
½ teaspoon rosemary leaves
freshly chopped, or 1/4 teaspoon dried
1 cup Parmesan cheese


Bring 1¼-inch water to a simmer in a large pot.

Place potatoes in a steamer basket, cover and steam over medium or medium-low heat, replenishing the water as necessary, until the potatoes are fall-apart tender, 20 to 30 minutes(or you can use steamer).

At the same time, put mushrooms in a food processor and pulse, working in two batches and stopping to scrape down the sides as needed, until the mushrooms are coarsely chopped(or you can use knife to chop).

Then transfer the potatoes to a large bowl. Add butter and use a folk to mash until chunky smooth.

Slowly stir in buttermilk, egg and egg white and 1 teaspoon salt. Mix well. Set aside.

Heat oil in a large skillet over medium heat.

Add shallots, garlic and cook, stirring, until fragrant and starting to be soft, about 1 minute.

Then add the mushrooms and cook, stirring often, until mushrooms release their liquid and the pan is almost dry, about 12 minutes.

Add Swiss chard and go on cooking, stirring, until wilted, about 4 minutes. Whisk broth and flour in a small bowl.

Add to the pan along with the remaining ¼ teaspoon salt, black pepper to taste and rosemary.

Cook, stirring, until the mixture bubbles and thickens, about 1½ minutes.

Preheat oven to 400℉ (200℃) F.

To assemble, spread half of the mashed potatoes in an even layer in a 9-by-13-inch (or 3-quart) baking dish . Sprinkle half the Parmesan over the potatoes.

Spread the mushroom mixture on top and spread the remaining potatoes over the mushroom layer. Top with the remaining Parmesan.

Bake until hot throughout and the top is golden brown, about 35 minutes or more. Cool lightly and serve warm.



* not incl. in nutrient facts

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What is the caloie count in this recipe

over 12 years ago

Nutrition Facts

Serving Size 255g (9.0 oz)
Amount per Serving
Calories 20523% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 479mg 20%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 13%
Sugars g
Protein 19g
Vitamin A 18% Vitamin C 27%
Calcium 13% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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