A wonderful, traditionally Russian, tasty and satisfying combination - potatoes and mushrooms! These products are in good harmony with each other and add variety to your daily diet. A very easy to prepare recipe - baked potatoes with mushrooms and sour cream in the oven.
It is necessary
-
- Baking dish
- fresh chanterelles - 400 g
- potatoes - 500 g
- sour cream 100 g
- salt
- flour
- black pepper
Instructions
Step 1
It is better to use small potatoes for cooking. Wash tubers thoroughly. If the potatoes are young, then it is better not to peel the skin, but to scrape it off. Put the peeled tubers in slightly salted water and cook over low heat until tender.
Step 2
Examine the chanterelles. They should not be dry or moldy. Wash the mushrooms well under running water. Go through. Small chanterelles can be used whole, large ones must be cut into several parts.
Peel and finely chop the onion. Fry it over low heat with mushrooms in butter. Salt so that a little liquid comes out of the mushrooms.
Pour water into a glass (approx. 200 ml). Dissolve a tablespoon of flour in it so that no lumps form and pour into a pan with stewed mushrooms and onions, stirring constantly. When the mixture thickens slightly, remove the pan from the stove.
Step 3
Take a deep baking tray in the oven. Grease it with butter and lay out the boiled potatoes, add a little salt and pepper. Spread the stewed mushrooms and onions evenly on top and pour the sour cream. Bake in the oven at maximum temperature. As soon as the liquid in the tray boils, reduce the heat and bake for another 10 minutes so that the liquid evaporates slightly. Allow to cool slightly in the oven so that the potatoes are better saturated.
