Potatoes with mushrooms in cream
6 servings
60 minutes
Potatoes with mushrooms in cream is a dish that embodies the coziness and warmth of Russian cuisine. It features a tender combination of potatoes soaked in creamy sauce and aromatic champignons that give the dish a rich, earthy flavor. Frying in oil helps to bring out the natural sweetness of the potatoes, while garlic adds a spicy note. The finishing touch is fresh parsley, adding brightness and lightness. This simple yet refined dish is perfect for family dinners, festive gatherings, or just to enjoy the richness of traditional flavors. It pairs wonderfully with rye bread, pickles, and a glass of fragrant white wine. Bon appétit!
1
Preheat the oven to 200 degrees. Clean and wash the potatoes, then slice them thinly. Rinse well to remove starch and let them drain.
- Potato: 8 pieces
2
We cut the mushrooms.
- Button mushrooms: 400 g
3
Heat oil in a thick-bottomed pan over medium heat. Add the potatoes, stirring to coat all slices with oil. Season with salt and pepper.
- Vegetable oil: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
We continue to mix until we see the slices become sticky. At the same time, we fry the mushrooms and add salt.
- Button mushrooms: 400 g
- Salt: to taste
5
As soon as the potato slices become sticky, add garlic and pour in cream to completely cover the potato slices.
- Garlic: 4 cloves
- Heavy (double) cream: 300 ml
6
Reduce the heat and cook the potatoes for another 5 minutes until the cream thickens. Remove the mushrooms from the heat.
- Button mushrooms: 400 g
7
Finely chop the parsley. Remove the pan with potatoes from the heat and check the spices for taste. Mix the mushrooms and parsley into the dish.
- Parsley: 1 bunch
8
Transfer everything to the baking dish. Bake in the oven for 20-30 minutes.
