Potato pancakes in a pot with mushrooms
Description
The recipe won't take much time. This dish is by no means just for everyday meals—pottery dishes with an appetizing potato and mushroom filling will look absolutely wonderful on a festive table! You can add sautéed chicken fillet, bacon, etc., but I personally prefer the vegetarian version—it has plenty of calories and protein as it is. Tender, aromatic sautéed mushrooms soaked in a delicious sour cream sauce, topped with crispy potato pancakes and a golden cheese crust—this is pure magic, not just a dish! You're bound to love this recipe for potato pancakes baked in pots with mushrooms. Serve hot.
Instructions
- 1
Step 1
Wash the mushrooms thoroughly under running water, then dry.
- 2
Step 2
Slice into slices or pieces.
- 3
Step 3
Heat a pan with vegetable oil. Add the mushrooms and sauté until all the liquid has completely evaporated.
- 4
Step 4
Peel the onion and slice thinly into half-rings or strips.
- 5
Step 5
Add to the mushrooms and sauté until the onions turn golden and the mushrooms become browned. At the end, season with salt, mix well, and turn off the heat.
- 6
Step 6
In another skillet, melt the butter.
- 7
Step 7
Sauté the flour in it, stirring carefully to avoid lumps. Add sour cream, salt, pepper, mix and heat through. Turn off the heat.
- 8
Step 8
Grate the cheese on a coarse grater.
- 9
Step 9
Place a layer of potato pancakes at the bottom of each baking dish, then add mushrooms on top. Pour sauce over. Repeat the layers: potato pancakes, mushrooms, sauce. Finish with a layer of grated cheese on top and bake in a preheated oven at 180°C for 30 minutes.
- 10
Step 10
Let the finished dish cool slightly and serve it hot—the cheese crust should remain soft and stretchy. The best accompaniment—fresh vegetables and greens.