Sauce with champignons and potatoes
4 servings
60 minutes
Mushroom and potato sauce is a harmonious blend of earthy mushroom aroma, soft potato texture, and delicate creamy flavor. Inspired by French cuisine, this recipe offers a cozy and rich dish perfect for a family dinner. Mushrooms sautéed to a golden crust reveal their rich woody notes, while potatoes add thickness and heartiness. The sour cream and cheese sauce ties all components together, adding pleasant acidity and richness. Light spices like curry, cumin, and turmeric give this dish a refined aroma, while onion rings simmering under a tender cover deepen the flavor. Served with green onions and fresh herbs for added freshness and color, this sauce can be enjoyed as a standalone dish or as a side to meat and vegetable dishes.
1
Wash the mushrooms, cut them into cubes, not too small — as they shrink while cooking. Place in a pan and fry with sunflower oil until golden brown. Add pepper and salt. Remove from heat when the characteristic 'mushroom' smell appears.
- Fresh champignons: 250 g
- Potato: 500 g
- Onion: 1 head
- Sour cream 15%: 5 tablespoon
- Grated hard cheese: 100 g
2
Cut the potatoes into small cubes (smaller than the mushrooms) and fry until lightly crispy in a separate pan. Season with salt and spices (a pinch of curry, cumin, and turmeric to taste).
- Potato: 500 g
3
Mix grated cheese with sour cream, you can add half a clove of garlic.
- Grated hard cheese: 100 g
- Sour cream 15%: 5 tablespoon
4
When the potatoes are fried to a light crust, we mix them with the fried mushrooms.
- Potato: 500 g
- Fresh champignons: 250 g
5
We place onion rings on top of the potatoes with mushrooms and pour over the 'sour cream-cheese sauce'. Cover with a lid and let it simmer on low heat.
- Onion: 1 head
- Sour cream 15%: 5 tablespoon
- Grated hard cheese: 100 g
6
Serve with green onions and herbs. Enjoy your meal!