Potatoes baked with champignons
3 servings
90 minutes
Potatoes baked with mushrooms is a cozy and aromatic dish, perfect for a family dinner. Its roots can be found in European cuisine, where simplicity of preparation meets deep, rich flavor. Tender pieces of potato soaked in the creamy aroma of mushrooms develop an appetizing golden crust when baked. The juiciness of the mushrooms, the softness of the potatoes, and the spiciness of the seasonings create a harmonious duet that is perfectly complemented by fresh herbs. This dish can be served as a standalone treat or as a side to meat and fish. It has a rich flavor with light creamy notes and a delicate texture, providing true gastronomic pleasure.
1
Wash and peel medium-sized potatoes. Cut into small wedges. Also cut mushrooms into small pieces and sauté in butter until half-cooked.
- Potato: 7 pieces
- Canned mushrooms: 1 jar
2
During frying, salt and pepper. Cool down. Mix potatoes and mushrooms in a deep bowl. Salt and pepper again, and coat with mayonnaise.
- Salt: to taste
- Ground black pepper: to taste
- Mayonnaise: to taste
3
Mix everything well. Preheat the oven for 10 minutes before cooking. Transfer the potatoes with mushrooms to a baking tray or dish and leave for 40 minutes at 180-200 degrees.
4
Before taking everything out of the oven, you can sprinkle the potatoes with herbs about 10 minutes in.
- Fresh herbs: to taste