Potato cake with mushrooms

Steps

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  1. In our recipe we use oyster mushrooms. This is, so to speak, the budget option, but if you want you can take even champignons. Take oyster mushrooms to individual mushrooms, wash them thoroughly and cut into medium-sized pieces. Finely chop peeled onions and fry together with the prepared mushrooms until golden. Season oyster mushrooms with salt and pepper before turning the burner off.
  
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  2. Wash peeled potatoes in running water and cut into thin roundels. Potatoes of such a shape will form a denser layer and will be baked faster. Put the sliced potatoes in a bowl, season with salt and ground pepper and stir.
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  3. Slightly lubricate with refined oil a heat-resistant baking pan with high sides for the cake not to stick to the bottom, and spread half of the prepared potatoes. The roundels should make a smooth dense layer.
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  4. Then draw with mayonnaise a slight net on the potato layer and lightly sprinkle with grated cheese, which will provide a good fastening to the layers in the process of baking.
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  5. Then we put roasted oyster mushrooms, but before that, squeeze all the excess of oil and juice from them.
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  6. Also sprinkle the mushroom layer with a small amount of grated cheese and chopped garlic , which will give the cake a spicy flavor. Do not make a mayonnaise net this time. This layer is enough juicy.
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  7. Cover the mushrooms with the other half of potatoes.
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  8. Lubricates potato roundels with mayonnaise and densely cover with all the remaining cheese. The potato cake is assembled and ready to be baked.
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  9. Preheat the oven up to 180 degrees and bake for about 45-50 minutes. The potatoes should be soft and the cheese melted and browned.
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  10. Preheat the oven up to 180 degrees and bake for about 45-50 minutes. The potatoes should be soft and the cheese melted and browned.