The word “hotdish” originated in Minnesota in the 1930s. The Ore-Ida company invented Tater Tots in 1954, about 20 years after the introduction of cream of mushroom soup. Put them all together, and you get the classic Minnesota hotdish.
I don’t know why our MMS group doesn’t highlight that the most Minnesotan food in history contains mushrooms as a critical component. That’s a lie. I know why. Members of the MMS don’t have a broad public forum, and when talking about a love of mushrooms, the last thing one mentions is cream of mushroom soup. That familiar can was clearly my first taste of mushrooms, and I dare say many, if not most, others around here would agree. We are Minnesotans. Our families ate tater tot hotdish.
Canned Cream of Mushroom? Uff dah!
Let’s be honest. Cream of mushroom soup is an afterthought in hotdish in that all it really provides is the glue to hold the other components together. I haven’t bought a can of that stuff in a long time. What if I told you that with just a little more prep time, a few more inexpensive ingredients, and some technique, your traditional tater tot hotdish can be upgraded to the point where the mushrooms are the star of the whole dish? You might even have people saying “you betcha” and “uff dah,” even if they know nothing about Minnesota culture.
First and foremost, a great hotdish contains no components that come from a can. Frozen vegetables are superior to canned varieties and cost about the same. One simply does not go to the trouble of foraging mushrooms and then resort to canned items. We are all living in the 21st century.
Mushrooms are the Star of this Tater Tot Hotdish
The best thing about this recipe is that it starts with mushrooms. Dried mushrooms work great. You can rehydrate them in water or broth for about 15 minutes, or simply add them, broken up, while still dry. Store-bought mushrooms are fine, and in a pinch, you could use canned mushrooms. Foraged mushrooms are best. However, I would refrain from using delicate varieties such as morels or chanterelles, since those are better showcased on their own.
As I’ve stated in every article I’ve ever written on mushrooms, a mushroom recipe is relative. You never know how much you are going to find. Pheasant back mushroom buttons are tasty, but they can grow up to a meter across. That’s a lot to cook. Since we are talking about a traditional tater tot hotdish, I am going to assume a classic 9 x 13-inch dish, which can be covered with exactly one bag of frozen tater tots. The maximum amount of mushrooms that will fit, while allowing room for the other components, is about 2 pounds. If you find more than that, I strongly suggest making multiple hotdishes and sharing them with your neighbors. We are Minnesotans, after all.
Ingredients
- 1 to 2 pounds mushrooms, diced
- 1 pound hamburger
- 1 large onion (about 1 to 2 cups diced)
- Salt and pepper to taste
- Minced garlic, to taste (optional)
- 1 1/2 sticks butter (12 tablespoons)
- 3/4 cup flour
- 3 cups milk or milk substitute
- 1/4 cup mushroom powder (optional)
- 1 cup shredded cheese (Gruyere or cheddar), optional
OR
- 1 1/2 teaspoons Red Boat fish sauce
- 1 1/2 teaspoons Worcestershire sauce
- 1 pound frozen mixed vegetables
- 1 bag frozen tater tots
Preparation
Preheat the oven to 450 degrees.
Start with up to 2 pounds of mushrooms per casserole. Rinse and clean them thoroughly, then dice them into about 1/4-inch pieces. Here’s a tip: you want the mushrooms to be wet. The dry roast method works best when mushrooms start off wet.
Add the mushrooms to the largest pan you own over medium-high heat. Stir frequently and cook until all the moisture has evaporated and the mushrooms take on a nice, darker color. This will vary depending on the type and amount of mushrooms. The key is that the best flavors develop when the chitin breaks down and the mushrooms brown, which only happens after most of the water has cooked off.
Once browned, move the mushrooms to a plate or directly into your casserole dish. Return the pan to the stove and add the hamburger and diced onion. Keep the heat at medium-high to brown the meat and render the fat.
Here’s another tip: use a potato masher to break up the meat. It works great. You can substitute another protein or omit the meat entirely, but if you do, add a tablespoon or two of oil to help cook the onions. I would not suggest sausage, as the spices can overwhelm the mushrooms.
Season as you go
This is the secret to any great recipe. Add salt and pepper gradually until it tastes right. Add as much minced garlic as you like and cook for a few minutes until fragrant. Once done, move everything to a plate or a casserole dish.
Now we arrive at the point in a traditional hotdish where the cream of mushroom soup makes its entrance. I am not here to judge. Some people love it. But this method, while requiring a bit more effort, produces a far better result if you actually like the taste of mushrooms.
Return the pan to the stove over medium-low heat. Add the butter and flour. If using mushroom powder, add it here. If you do not have mushroom powder, find a giant puffball in the fall, dehydrate it, and you will have a lifetime supply.
Cook until the butter and flour are fully combined, then slowly add the milk, stirring constantly. Continue for 5 to 10 minutes until the sauce thickens. This is your classic white sauce.
Now comes the most critical step. If you skip this, you will still have a good hotdish. But if you include it, you elevate the entire dish.
Choose one option
Option A (Minnesota Nice): Stir in the shredded cheese until melted.
Option B (Minnesota Spice): Add the fish sauce and Worcestershire sauce.
Do not use both. The mushrooms are the star, and we do not want to overwhelm them.
Add the cooked mushrooms, meat, and onions back into the sauce and stir to combine.
Assemble Your Hotdish
Spray a 9 x 13 inch casserole dish with cooking spray. Transfer the mixture into the dish and spread evenly. Add a layer of frozen vegetables on top. Then arrange the tater tots in a single layer, either neatly or by dumping and adjusting. I do not judge hotdish aesthetics, although if this were for a church social, I might.
Bake for 35 to 40 minutes at 450 degrees, until the tater tots are golden brown and crispy. Let rest for 10 to 15 minutes before serving.
Prepare for Indulgent Comfort Food
Here’s the thing. By every credible measure from a mycophile or gourmand perspective, this version is vastly superior to any Minnesota hotdish you have had before. That said, many people who love hotdish are not especially concerned with mushrooms or advanced cooking techniques. This dish has endured because it is simple, filling, and comforting.
Still, the star of this recipe is wild foraged mushrooms. For those willing to take a slightly more adventurous path, this may be one of the best mushroom dishes you will ever eat. If that is not the prime directive of the MMS, it is certainly a noble goal.
Written by Mike Tangedal, MMS’s Culinary Correspondent.