Potato babka with mushrooms
Description
The dish is prepared without unnecessary complications. For this recipe, grate the potatoes on a coarse grater, which significantly saves time and effort during cooking. Do not discard the oil left from frying the onions and mushrooms; add it to the potatoes to make the babka juicier and richer. Serve this dish with fresh sour cream and herbs. The finished dish is ready to be served.
Instructions
- 1
Step 1
Slice the onion into half-rings. Rinse the oyster mushrooms. If using frozen oyster mushrooms, thaw them under cold water. Heat several tablespoons of vegetable oil in a skillet and sauté the onion with the mushrooms until golden brown. The bacon, cut into small cubes, can also be fried, or simply mixed with the potatoes later.
- 2
Step 2
Peel the potato tubers and grate them on a coarse grater. Add the mushrooms with onions, flour, and the chicken egg. Season with salt and pepper to taste. Mix everything well.
- 3
Step 3
Grease the baking dish in which you will bake the babka with vegetable oil or clarified fat. In the original recipe, the dish is greased with fat. Cover the dish with foil and place in an oven preheated to 200 degrees for 40 minutes.
- 4
Step 4
After 40 minutes, remove the pan and take off the foil. Brush the top of the cake with sour cream. Return the pan to the oven and bake for another 15 minutes. Once the cake has formed a crust, take it out, slice it, and serve.