Potatoes with mushrooms are a classic childhood dish. In the heat, with the heat, potatoes are delicious with both chanterelles and noble porcini mushrooms and even with champignons in sour cream.
It is necessary
- -1 kg of potatoes;
- -1 onion;
- -0.5 kg of mushrooms;
- -cream 22% 500 ml;
- - vegetable or sunflower oil;
- salt;
- -pepper;
- - seasonings to taste.
Instructions
Step 1
Peel potatoes before cooking, rinse thoroughly, cut into slices or strips. So that the finished potato does not fall apart, but remains strong, it is best to stop the choice on a bag of potatoes, on which it is written “for frying”. Cut the white onion into large half rings. You do not have to worry that those who do not like onions will refuse dinner. In a finished dish, it will not crunch on your teeth. The purpose of onions is to enhance the taste of fresh mushrooms.
Step 2
Rinse the selected mushrooms, cut off the darkened and softened parts. Soft legs, if any, must also be removed. If russula or butter was chosen for the dish, in addition to everything else, process the mushroom caps. It is not worth soaking or washing mushrooms for a long time, so as not to fall apart during the cooking process. The exception is salted mushrooms, which still require steeping in order to avoid deterioration of the taste of the finished dish. In addition, morels and lines should be rinsed more thoroughly to remove any sand from them.
Step 3
Fry the mushrooms and onions with a small addition of unrefined sunflower oil in a pan. Add two tablespoons of wheat flour and continue to fry. In order to avoid burning the onions, the contents should be stirred periodically.
Step 4
Grease a baking dish with oil. Put potatoes cut in any way on a baking sheet, on top - fried mushrooms and onions. Pour the contents of the form with cream, salt, pepper, season to taste. Provencal herbs and marjoram are ideal for the dish, you can use them. In the absence of seasoning, salt and pepper will suffice. In the oven, bake potatoes with mushrooms over low heat until tender. Before serving, arrange on plates and let it brew a little. The aroma and taste of the dish prepared in this way is remembered for a long time.
