Accordion potatoes with mushroom filling
5 servings
30 minutes
Potato harmonica with mushroom filling is a culinary art of Belarusian cuisine where simplicity meets sophistication. This recipe has its roots in the traditions of village cooking when housewives created delicious and hearty dishes from available ingredients. Tender potatoes baked to a golden crust reveal layers of aromatic mushroom filling infused with dill and a hint of spice. Cooking requires patience, but the result is an incredibly appetizing, cozy dish that can be served as a standalone treat or as a side dish. Paired with sour cream or creamy sauce, it gains a special depth of flavor. Potato harmonica is a symbol of heartfelt hospitality, perfect for family evenings and warm gatherings.
1
We make mushroom filling. We chop the mushrooms finely, add chopped dill, and lightly salt and pepper.
- Mushrooms: 100 g
- Dill: to taste
- Salt: to taste
- Ground black pepper: to taste
2
If the potatoes are young, wash them well and do not peel. Make deep cuts in each potato (without cutting all the way through).
- Potato: 5 piece
3
In the potato, carefully pushing aside the sliced layers, we insert the mushroom filling. We do this with all the potatoes. It's a task that requires patience and meticulousness. But the result is worth it.
- Mushrooms: 100 g
- Dill: to taste
4
Place the stuffed potatoes on a baking sheet (I lined it with foil) and lightly drizzle with oil. The recipe called for butter, but I preferred vegetable oil, so I lightly sprayed it with olive oil.
- Vegetable oil: 2 teaspoons
5
Bake in the oven for 30 minutes, covered with foil, at 200 degrees.
6
Then we remove the foil and brown it.