Oiled and steamed potatoes with coarsely chopped mushrooms are a dish from the category of rustic, simple, mouth-watering and "soulful". The recipe is especially relevant for fasting days, but also applies to full-fledged side dishes: if desired, you can serve it with meat.
Vilkin. Pro is a unique culinary community. Here you will always find proven recipes that stimulate your appetite.
Visit our website:https://Vilkin.Pro
Ingredients:
Large potatoes - 3 pcs.
Champignons - 200 g
Onions - 1 pc.
Garlic - 1 tooth
Vegetable oil - 50 ml
Salt, black pepper, herbs - to taste
Step by step recipe:
To cook champignons with potatoes in the oven, take the products from the list. It is better if the mushrooms are fresh, strong and fleshy. But you can replace it with frozen, dried ones (these are previously kept in water and then boiled).
Before baking, fry all the slices - you need refined lean oil. The easiest way is to immediately load vegetables and mushrooms into a roasting sleeve, pot or cauldron with a lid. But the dish will come out much tastier and more tender with frying and then baking in the oven.
First, we sauté in a frying pan with the addition of sunflower oil onions chopped into small cubes. Bring to transparency for about 3 minutes over moderate heat.
Next, we throw champignons. Before that, we wash the mushrooms, divide them into quarters (leave the small ones whole or chop them in half). Mix the onion with the mushroom pieces.
We continue frying for another 3-4 minutes. Let the mushrooms lightly brown: cover with a golden crust.
Cut the peeled potato tubers into thick bars of approximately the same size and spread them to the onion-mushroom mixture. Again, turn everything over with a spatula and fry for about two minutes over the top heat.
Season with salt (other spices of your choice).
Cover with a sheet of foil. If your skillet has a plastic or wooden handle, transfer all prepared foods to a fireproof pan.
We send the mushrooms with potatoes to the oven (already hot) for 25-30 minutes. We bake at 180 degrees. You can pour in a couple of tablespoons of boiling water or broth so that more steam forms inside the container.
At the end of cooking, pierce the potato, check for softness.
We serve the dish hot. Be sure to sprinkle with chopped garlic, black pepper and fresh herbs.
Bon Appetit!
Like and subscribe to our channel, as well as social networks: In contact with, Instagram, Facebook, Classmates! It's not difficult for you - we are pleased:)
All our author's recipes can be found on the website: https://vilkin.pro
Come visit, read, comment, cook and share your results!
All culinary inspiration :)
Your friend and helper, Vilkin!