Potatoes with mushrooms in cream
Description
The dish is prepared without unnecessary complications. Potatoes with mushrooms in cream according to this recipe are very tasty and filling. The ingredient quantities are calculated for as many as 10 people, so if you need to prepare less, simply reduce the amounts. Overall, this dish is not only delicious and visually appealing, but also very inexpensive—especially if you collect mushrooms yourself, as they are plentiful during the season. The dish tastes best with porcini and chanterelles, but it's also good with button mushrooms—even canned mushrooms work well. Give it a try; I think you'll really enjoy it ;) The finished dish is ready to be served.
Instructions
- 1
Step 1
Peel the potatoes and cut them into small pieces, place them in a pot, cover with water, add salt, and put on the stove to boil.
- 2
Step 2
The potatoes should be fully cooked.
- 3
Step 3
Meanwhile, prepare the other ingredients. Slice the mushrooms, chop the onion into small cubes, and grate the carrots on a coarse grater. Heat oil in a frying pan. First add the onion, then the mushrooms. Sauté until golden brown.
- 4
Step 4
Then add the carrots. Cook for a little while until they become soft, then add the sour cream.
- 5
Step 5
Stirring constantly, bring to a boil.
- 6
Step 6
Then transfer the potatoes to a baking dish, top with the creamy-mushroom mixture, and bake in the oven (180°C) for 15 minutes.
- 7
Step 7
Done.