Mushroom Potato Casserole Ingredients:
10–12 oz mushrooms, sliced 1/8–1/4 inch thick
3/4 cup onion, finely chopped
1/2 cup carrots, finely chopped
3 tsp olive oil, divided
1/2 tsp salt
1/2 tsp black pepper
1/4 cup red wine
1 whole garlic bulb
1 tbsp fresh thyme or 3/4 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
1/4 tsp salt
1/2 tsp sage
2 tsp tomato paste
1 tbsp reduced-sodium soy sauce
1/4 cup celery, chopped
1 can (15 oz) no-salt-added white beans, drained
1 1/2 cups low-sodium vegetable stock
2 tsp cornstarch
3–4 medium russet potatoes, peeled and sliced 1/4 inch thick
Salt and black pepper, to taste
1 tbsp extra-virgin olive oil
1/2 tsp oregano
2 tsp lemon juice
How to make Mushroom Potato Casserole?
Please c-lic-k the photo or the "next >" button below to see the instructions.
