SOUTH BOHEMIAN MUSHROOM CASSEROLECzech name: Jihočeský houbovec
Written by Andrea Sokolova
In South Bohemia, as in other parts of the Czech Republic, hunting for mushrooms is a favorite pastime for young and old alike. With this recipe, you will be able to make and enjoy a delicious casserole in which mushrooms function as the star ingredient. Whether you hunt for those mushrooms yourself or buy them from a farmer’s market or a store is up to you.
3 Tbs butter
1 lb fresh Portobello mushrooms
2 onions, diced
1 lb potatoes
1/2 cup milk
1/3 cup shredded white cheese (Gouda, Mozzarella, American etc.)
1/2 caraway seeds
salt and ground black pepper to taste
plain bread crumbs
First, boil unpeeled potatoes. When the potatoes have cooled, cut them into slices. Now, cut washed mushrooms into thicker slices. Then melt butter in a pan before adding to the pan the onions, mushrooms, salt, pepper, and caraway seeds, and let these ingredients cook until they are soft. Next, take an oven-safe bowl, grease the inside of the bowl with butter, add bread crumbs, and swirl the bread crumb and butter paste around the sides of the bowl to make it non-sticky. Next, make some layers: first, put the potatoes inside the bowl, followed by the mushrooms. (It’s important that the layer of mushrooms is on top of the potatoes.) The mushrooms should then be covered with a mixture of whisked eggs, milk, salt, and cumin. Bake the casserole in an oven at 300F, until it’s brown on top. Right before it is done, add grated cheese on the top and let it bake for another 5 minutes. Serve it with fresh vegetables and pickles.