Light roast with mushrooms
4 servings
60 minutes
Light mushroom stew is a fragrant and tender dish of French cuisine where the simplicity of ingredients combines with rich flavors. Mushrooms baked with potatoes and carrots create an amazing blend of earthy and sweet tastes, while garlic adds a hint of spiciness. Sour cream adds a creamy texture, and paprika gives a mild heat. This dish is perfect for a cozy family dinner or a festive table, especially in cooler seasons. It stands out for its richness and simplicity in preparation: all ingredients are baked together, filling the kitchen with an incredible aroma. Serving it with fresh herbs makes it even more appetizing, while the taste is refined and balanced. The French love such dishes for their homey comfort and elegant simplicity.
1
Clean the mushrooms, wash them, and cut each into 4 pieces.
- Button mushrooms: 15 pieces
2
Peel the potatoes and cut them into large slices.
- Potato: 5 piece
3
Peel the carrot and grate it on a coarse grater or cut it into small sticks.
- Carrot: 1 piece
4
Place all components in a baking dish and mix, add garlic cloves, season with salt and pepper, and lightly drizzle with vinegar and vegetable oil.
- Garlic: 4 cloves
- Ground black pepper: to taste
- Salt: to taste
5
Bake at 180 degrees until cooked.
6
Serve the ready-made stew with mushrooms with sour cream and sprinkle with paprika. It can also be garnished with fresh herbs.
- Sour cream: to taste
- Paprika: to taste
