Good morning dear friends.
My name is Stalik Khankishiev.
This is a program about delicious and healthy food.
These are mushrooms and potatoes.
A very tasty combination no matter how you cook it.
But today I want to show you a way that all your guests will be completely delighted with.
Take a shallow saucepan, something like this.
Cut potatoes into thin slices.
That's about it.
Potatoes are an amazing product.
You cook it entirely - it has one properties.
You cut it into thin slices or even rub it on a grater -
it gets completely different properties.
I take the grater in my hands in order to try to speed up the process.
No, and not faster, and the result does not suit me at all.
Look at what these stubs are.
Okay, let's go.
Maybe no one will notice.
But the conclusion: you need either a very good knife and patience, or an electric assistant.
This way it turns out much more accurately, and faster.
This method of slicing potatoes is used
to make French gratin, Spanish tortilla.
In Azerbaijan, kebabs are made from potatoes.
Similarly, cut into thin slices.
And I came up with the idea of ​​​​laying thin slices of fat tail fat between the layers of potatoes
and wrapping the potatoes strung on a skewer in foil so that it is steamed.
And only after that brown it.
It turns out very well, very tasty.
Based on these very popular or already established dishes,
I want to show you another way.
I'm sure you'll like it even more.
Electric assistants of this kind can affect the speed of work,
but in no case the taste of the final dish.
What difference does it make to a potato than it was cut, with a sharp knife or an electrical appliance.
Arrange it in a saucepan in a neat layer, salt well,
do not save salt.
See how many potatoes?
It's probably over a kilo.
2 potatoes per person.
And pour a little water down so that the potatoes steam under the lid,
become soft, half-cooked.
You don’t need much water, literally 0.5 cm, less than a finger, it
covers the bottom, and everything is in order.
The potatoes won't burn.
We turn on the heating slightly below average and cover with a lid for 20-30 minutes.
Listen, but in vain I didn’t get this slicer before.
I'm on it, perhaps, and try to chop the mushrooms.
A lot of people don't like mushrooms.
And I'll tell you, wonderful mushrooms, you need to be able to cook them.
First, champignons should never be washed.
Let them remain dry, wipe with a damp cloth
or carefully remove the upper shell with a penknife.
And that's it, it's clean inside.
Champignon mushrooms can be eaten even raw,
you can marinate them with lemon juice, olive oil.
We recently showed a wonderful salad.
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But in the end, the mushrooms should not be cut into thin slices,
but crumbled very, very finely.
I want to cook mushroom caviar for the filling of the casserole.
Do you understand me?
Well, look, now you can’t do without a knife.
Everything will just go much faster.
With a knife one, two, three, and then across in the same way.
And the mushrooms first turn into a thin straw, and then into the smallest crumb.
Well, what is called caviar.
Do you understand why I cut mushrooms so finely?
Yes, they will give off much more flavor that way.
Now the mushrooms need to be salted, but be careful, do not let their large volume bother you.
You know, they will fry, there will be very few of them left.
So a good pinch of salt is enough.
Mix them with onions right away, right now and pour over with vegetable oil.
If you wish, you can take a pinch of black pepper,
but leave the butter for later.
Mix onions, mushrooms, oil, salt and transfer everything to a frying pan,
in which mushroom caviar will be cooked.
Notice now the pan is full.
How much is left, we'll see.
First we will cook under the lid,
but first let's look under the other lid.
And how are the potatoes? Wonderful.
You see, she settled, steamed.
Now is the time to fill it with milk.
Maybe someone will ask: "Why not immediately with milk?"
The fact is that potatoes release a lot of starch
and other substances from which milk curdles.
Moreover, potatoes make convection difficult,
and milk, which contains a special sugar, lactose,
simply burns at the bottom.
And this is how everything will turn out and very tasty, and nothing will burn.
So, for about 20-25 minutes, the potatoes were steamed only on water,
for another 15-20 minutes they were steamed with milk.
And I think that now it is ready just the way it should be.
Look, it is already soft, but does not break yet, does not lose its shape.
Therefore, we drain the liquid, drain the water and milk.
The potatoes must remain completely dry.
The less moisture between the layers of potatoes, the tastier the casserole will turn out,
but for a delicious casserole you need a filling.
Let's put the stuffing on the stove.
Of course, mushrooms with onions should sometimes be stirred,
but at the first stage they should be cooked under the lid.
I will explain.
The fact is that the walls of the onion cell are quite strong.
Now they will steam out, become soft, begin to tear,
and the onion will begin to release its very sweet and fragrant juice.
And this juice should stick to the mushrooms.
And the mushrooms should absorb it and fry.
Therefore, the first stage is exclusively under cover.
When we need to evaporate excess moisture,
open the lid for 5 minutes, and you're done.
Casserole, layers of potatoes should become, as it were, one whole.
What will stick them together better than an ordinary egg?
One egg for each eater.
Both protein and yolk all at once.
The most important thing is to salt properly.
Potatoes, I can tell you how much salt there is,
anyway, a huge part of the salt remained in the drained milk,
and the potatoes remained barely salty.
Therefore, eggs can be salted a little stronger
than you would salt a regular omelette.
Whisk and sniff in the pan.
It smelled like mushrooms.
Well, it's wonderful.
You see how much moisture has already been released.
Well, that's all, we start stirring every now and then and cook without a lid
so that the moisture evaporates and the mushrooms and onions are slightly fried.
Great, it's time to turn on the oven at 200C,
but first you need to heat up the ceramic or cast iron mold.
You can even take the form of foil.
Of course, the foil mold does not need to be heated,
but such heavy, heat-intensive ones must be heated.
Well, excellent caviar, smells of mushrooms for the whole house.
It's time to grease the mold with butter.
Lubricate the mold generously.
The potatoes on the bottom and on the surface should be well browned,
but in no case should they stick to the bottom.
Potatoes, and lay the first layer.
Add a layer of eggs.
On top of the layer of eggs is a thin layer of potatoes,
and on top of this layer of potatoes, of course, mushrooms, mushrooms, mushroom caviar.
Mushroom caviar should be laid out so that it does not reach the edge of the form.
The entire surface of the casserole, including the sides, should consist only of potatoes.
On top of the mushrooms, another layer of potatoes,
and on top of this layer of potatoes, another layer of eggs,
and an absolutely even, very beautiful layer of potato slices.
Well, on top, of course, also pour eggs.
The oven is preheated properly to 190C.
Let's plant it and see how it turns red.
As soon as it browns, it's ready.
Still, I have a very hard job,
and my operators have it doubly hard.
Try to endure the smells that are now coming from the oven.
And what have we got here?
You just admire the beauty.
It remains only to cut.
Can you imagine the total weight of the products that
are contained in this form?
More than 2 kg.
So if you divide the casserole into 8 parts,
you get 8 excellent servings, let's say, for dinner.
And if such a casserole is served as a second course,
as a hot dish for dinner, then it is also quite enough for eight people.
It seems to me that if the casserole cools down a little,
it will be easier to handle it,
but while it is still alive, it is still breathing.
Nevertheless, let's try.
Look, rate. Happened?
More how it happened.
Potatoes on the bottom, mushrooms in the middle, and potatoes on top.
All layered, fragrant, very tasty, tender
and at the same time crispy on top.
Enjoy your meal!