Lenten potatoes with mushrooms in the oven
6 servings
60 minutes
Baked potatoes with mushrooms is a simple and cozy recipe from European cuisine that delights with its rich flavors and aromas. Potatoes, tenderly soaked in mushroom sauce, acquire softness and a golden crust, while the mushrooms add pleasant texture and deep taste to the dish. This dish is perfect for fasting or a vegetarian diet while remaining hearty and appetizing. A light garlic note combined with onions and spices makes the flavor expressive, while delicate mayonnaise adds creamy smoothness. Baked in the oven, this potato masterpiece becomes an ideal option for family dinners or festive tables, leaving a feeling of warmth and home comfort.
1
Peel the potatoes, onions, and garlic, remove the skin from the mushrooms, and wash everything thoroughly.
- Potato: 1 kg
- Onion: 1 head
- Garlic: 2 cloves
- Fresh champignons: 400 g
2
Slice the potatoes into rounds and boil until half-cooked in salted water (turn off about 5 minutes after boiling), then drain the water.
- Potato: 1 kg
- Salt: to taste
3
Slice the onion into thin half-rings and fry until golden in vegetable oil. Cut the mushrooms as you like and add them to the onion. Season with salt and pepper, then add finely chopped or grated garlic. When the mushrooms release their juice, add lean mayonnaise, mix everything well and add water. Stew all ingredients for another 2 minutes and remove from heat.
- Onion: 1 head
- Fresh champignons: 400 g
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 2 cloves
- Lenten mayonnaise: 20 g
- Water: 150 ml
- Vegetable oil: 5 tablespoon
4
Take a deep glass dish (or any available) and layer potatoes and mushroom sauce. (If you want more gravy, add a little water or potato broth on top)
- Potato: 1 kg
- Fresh champignons: 400 g
5
Preheat the oven to 180-200 degrees and bake for about 25-30 minutes. Enjoy your meal!
- Potato: 1 kg