Potatoes with mushroom sauce
Description
The recipe won't take much time. Everyone already knows that potatoes baked in their skins are much healthier than regular boiled or fried ones. All the beneficial vitamins and nutrients are preserved when baking the tubers with their peel. Find out more. Serve hot.
Instructions
- 1
Step 1
Thoroughly wash the potatoes under running water and clean them with a brush. Dry them with paper towels and wrap each potato in foil without removing the skin. It's better to use several layers of foil. Preheat the oven to 220 degrees Celsius (428 degrees Fahrenheit), place the foil-wrapped potatoes on a baking sheet, and put them into the oven. Bake for about an hour until fully cooked.
- 2
Step 2
While the potatoes are baking, prepare a sauce for them. Wash and dry the mushrooms, then slice them. Heat vegetable oil in a frying pan and add the mushrooms. Add salt, pepper, spices, and minced garlic. Fry for five minutes, stirring constantly.
- 3
Step 3
Remove the sautéed mushrooms from the pan and chop them finely with a knife. Return them to the pan, add flour and mustard. Thoroughly mix the ingredients.
- 4
Step 4
Pour the milk over the mushrooms. Reduce the heat to the lowest setting. Keep an eye on when the milk begins to boil.
- 5
Step 5
Grate the hard cheese on a grater. As soon as the milk boils, pour it into the skillet. Mix the ingredients and simmer the sauce until the cheese has completely melted. Let the finished sauce cool slightly.
- 6
Step 6
When the potatoes are baked in the oven, take them out and let them cool slightly. Then, without unwrapping or removing the foil, make deep cuts in each potato.
- 7
Step 7
Place the mushroom sauce from the skillet into them, sprinkle the dish with green onions, and serve while the sauce is still hot.