Baked potatoes with champignons
6 servings
40 minutes
Baked potatoes with mushrooms are a simple yet incredibly aromatic dish of Russian cuisine. The root vegetable, soaked in a mixture of olive oil, garlic, and Provencal herbs, acquires a crispy crust, while juicy mushrooms add a light mushroom tenderness. This combination has been known since ancient times when peasant cuisine valued accessible and hearty ingredients. Paprika adds a warm hue to the flavor, while black pepper gives it spiciness. This dish is perfect as a standalone dinner or as a side to meat. It can be served with fresh herbs or sour cream sauce to enhance the richness of flavor. Baked potatoes with mushrooms represent gastronomic harmony where simplicity meets rich flavors.
1
Wash and dry the small potatoes well.
- Potato: 500 g
2
Cut in half with a sharp knife.
3
Also prepare the mushrooms.
- Button mushrooms: 300 g
4
Cut into two parts.
5
In a separate bowl, mix olive oil and salt.
- Olive oil: 4 tablespoons
- Salt: to taste
6
Add ground pepper.
- Ground black pepper: to taste
7
Season with Provençal herbs.
- Herbes de Provence: 1 teaspoon
8
Add paprika and mix thoroughly.
- Paprika: 1 teaspoon
9
Add garlic, passed through a press, to the obtained mixture.
- Garlic: 3 cloves
10
Mix the potatoes with mushrooms and place on a baking sheet lined with foil. Bake for 40 minutes at 200 degrees.
- Potato: 500 g
- Button mushrooms: 300 g
11
Enjoy your meal!
