Bake potatoes with mushrooms How do you prepare potatoes with mushrooms? Most likely just fry potatoes and mushrooms together or individually in a frying pan in vegetable oil. This method is good if you have fresh mushrooms. But if you have prepared a lot of dried mushrooms since the fall, then even with prolonged soaking and subsequent frying they remain dry and slightly "rubber". If you've been to Belarus, you've probably tried potato with mushrooms in a slightly different way. There, potatoes with dried mushrooms are first fried, then stewed on mushroom broth, and then doused in a stove or oven, flavored with aromatic dry herbs and spices. Try to cook potatoes with mushrooms in this way. As soon as you put your dish in the oven and a fresh mushroom flavor crawls around the kitchen, you have to fight off the importunate questions of the household about how soon it will be possible to "serve dinner for a dinner". We are sure that by trying this potato with mushrooms once, you will cook potatoes even with fresh or frozen mushrooms only for this recipe. Experiment with different kinds of mushrooms - purchased or those that you have prepared yourself, add your favorite herbs and spices, and it is this potato with mushrooms that will become one of your favorite reecceptions in your family.
Ingredients:- Potatoes 1000 g
- Mushrooms champignons 200 g
- Garlic 4 denticles
- Sunflower refined sunflower oil 3 tbsp. l.
- Butter 10 g
- Provencal herbs 2 tbsp. l.
- Salt 1 tsp.
- Pepper black ground 0.5 tsp.
- Sunflower refined sunflower oil 3 tbsp. l.
- Step 1 To prepare the baked potatoes with mushrooms, take garlic, vegetable and butter, Provence herbs, black ground pepper and salt.
- Step 2 Champignons washed and cut. If you use dry mushrooms, then pour them with boiling water and leave for 20-25 minutes.
- Step 3 Peel the potatoes and cut into slices 5 mm thick.
- Step 4 Preheat the vegetable and butter in a large frying pan. Cut the garlic and fry it until it is clear.
- Step 5 Then add the potatoes to the frying pan and fry for 6-10 minutes.
- Step 6 Add mushrooms to the potatoes and pour a glass of warm boiled water. Stew under the lid for 10-12 minutes. If you used dried mushrooms, then add them to the potatoes together with the broth in which they were soaked, and also stew under the lid.
- Step 7 Prepare the dressing - mix 2 tablespoons of Provencal herbs, 3-4 tablespoons of vegetable oil, pepper and salt.
- Step 8 Grease the bottom of the tray with half the filling.
- Step 9 Put the potatoes and mushrooms on it.
- Step 10 Then pour the remaining dressing.
- Step 11 Bake in a preheated to 190 ° C oven for 20-25 minutes, serve sprinkled with herbs.