This hearty Mushroom Asparagus Potato Casserole with Herbs is the perfect vegetarian main dish, ideal for this time of year as we are in the asparagus season (due to start in the UK soon too!) and it’s Easter! This dish really takes the stress out of hosting an Easter brunch – it’s easy to prepare, cooks in less than 30 minutes and can feed several people.
I used my basic white sauce recipe in this dish (see the recipe < HERE >, though the proportions may not be exactly the same as in the recipe below), adding a few extras – i.e. the ricotta and the herbs. Ricotta makes the sauce rich and creamy, without adding too many calories, and the herbs add freshness and flavour that’s perfect in this springtime dish.
A note about the mushrooms: it is important to fry them quickly over a high heat to brown them a little, without letting them become soggy (see the Instructions below). Don’t overfry or overstir! I used chestnut mushrooms but closed cup mushrooms will do too.
Although this Mushroom Asparagus Potato Casserole with Herbs makes a satisfying main vegetarian dish omnivores can enjoy it served alongside meat as well as fish dishes.
Some time ago I shared tips on How To Make (and store) Your Own Breadcrumbs – if you are interested here is the < LINK >.
One more Easter recipe later on this week so make sure you come back soon:)
This recipe was shared with Meat Free Mondays, Cook Blog Share (hosted by Easy Peasy Foodie and Hijacked by Twins), One Potato Two Potato (hosted by Utterly Scrummy and Family Friends Food) and Fiesta Friday
30 minPrep Time
25 minCook Time
55 minTotal Time
- 5 medium potatoes
- 200 g asparagus, chopped
- 250 g mushrooms (chestnut or closed cup), roughly chopped
- 3 tablespoons each chives and parsley, finely chopped (more for sprinkling)
- 2 tablespoons butter
- 1 heaped tablespoon flour
- 2/3-1 cup semi-skimmed milk
- 3 tablespoons ricotta
- 150 g feta, crumbled
- 1.5 tablespoons breadcrumbs
- Sea salt and white pepper to taste
- 1 bay leaf
- Olive oil for drizzling
- Peel the potatoes, cut into quarters and boil in salted water with the bay leaf. They should still be quite firm after boiling (don't overcook them). Cut into smaller pieces, place in a medium/large oven dish and set aside.
- Preheat the oven to 425 F/ 220 C/ gas mark 7.
- To make the herb sauce, in a saucepan melt the butter over a low heat, add the flour and whisk until the mixture is smooth. Add the milk and ricotta, increase the heat and continue whisking until the mixture has thickened and there are no lumps. Remove from the heat, add the herbs, season to taste and set aside (the sauce will thicken when it's left to stand so you might have to add a bit of milk before pouring over the vegetables).
- Heat up a large non-stick pan and fry the mushrooms briefly over a high heat, stirring once or twice, for about 2 minutes (remove from the heat once they've browned a little, not letting them become soggy). Scatter over the potatoes.
- Arrange the asparagus pieces on top, scatter the feta, pour over the herb sauce, sprinkle breadcrumbs over the whole thing, drizzle with a little olive oil and bake for 20-25 minutes. Sprinkle with more fresh herbs and serve immediately.