Vegetarian potatoes with mushrooms in the oven
4 servings
40 minutes
Vegetarian potato with mushrooms in the oven is a tender and aromatic dish rooted in European cuisine. In Belgium, where simple yet exquisite flavor combinations are appreciated, baked vegetables with sauces often adorn family dinners. Potatoes baked with juicy champignons, sweet tomatoes, and spicy onions are enriched with a delicate creamy dressing featuring hints of pesto and olive oil. This dish captivates with its rich flavor and harmonious balance of textures—the crispy potato crust pairs well with the softness of the mushrooms and the juiciness of the tomatoes. The versatility of the recipe allows it to be served as a standalone dish or as an exquisite side to main courses. An ideal choice for those seeking lightness and sophistication in everyday cooking.
1
Slice the potatoes, tomatoes, mushrooms, and onions into thin circles.
- Potato: 5 piece
- Tomatoes: 3 pieces
- Button mushrooms: 300 g
- Onion: 2 heads
- Garlic: 3 cloves
2
Layer all the ingredients: potato slice — tomato — potato — onion — potato — mushroom. Continue until all ingredients are used.
- Potato: 5 piece
- Tomatoes: 3 pieces
- Button mushrooms: 300 g
- Onion: 2 heads
3
Make a dressing. For this, mix olive oil, pesto, soy cream, spices to taste, and finely chopped garlic well. Pour over the vegetables.
- Olive oil: 20 ml
- Pesto: 1 teaspoon
- Soy cream: 30 ml
- Garlic: 3 cloves
- Salt: to taste
- Ground black pepper: to taste
4
When placing in the oven, cover with foil.
5
Preheat the oven to 180 degrees and leave it there for 40 minutes.
