home » Roof » Fried potatoes with mushrooms and cream. Potatoes with cream and cheese in the oven - a fragrant, satisfying and tender dish! Fried potatoes with mushrooms and meat

Fried potatoes with mushrooms and cream. Potatoes with cream and cheese in the oven - a fragrant, satisfying and tender dish! Fried potatoes with mushrooms and meat

Dishes made from potatoes with mushrooms in cream are no less tasty than dishes made from the same ingredients stewed in sour cream. In addition, when using cream of any fat content, you do not have to worry about it curdling, as often happens with sour cream. You can cook potatoes with mushrooms and cream in a slow cooker, in a frying pan or in the oven - in any case, the result will be amazing.

Products:

Fresh mushrooms: 800 g.
Refined vegetable oil: 2 tbsp. l.
Cream 15–20% fat: 1 cup.
Small potatoes: 6–7 pcs.
White bread: 6 slices.
Onions: 2 pcs.
Parsley: 1–2 tbsp. l.
Chicken broth or water: 3 cups.
Salt: ⅓ tsp.

Wash and chop the mushrooms. Finely chop the onion. Peel the potatoes and cut them into small cubes. Pour vegetable oil into the multicooker bowl. Sauté the onion in the BAKE mode for 10 minutes, stirring. Add mushrooms and potatoes. Add salt.

Fry in BAKING mode for 10 minutes. Pour in the broth until it barely covers the mushrooms and potatoes. Cook the soup in STEW mode for 40 minutes. Cool until warm, place in a blender, pour in the heated cream.

Grind the soup to a puree. Pour into the multicooker bowl and simmer in STEW mode for 20 minutes. Cut the bread slices into cubes and dry them in the oven preheated to 180 degrees for several minutes.

If you add water instead of chicken broth, also add 50g butter.

For the potato soup with mushrooms in cream prepared according to this recipe, you can serve finely chopped greens and croutons. Slices of bread can be toasted in a toaster and lightly rubbed with garlic.

Potatoes with mushrooms baked in cream

Recipe No. 1

About 8 medium sized potatoes
400 grams of mushrooms (),
4 cloves of garlic,
a small bunch of parsley,
4-5 tablespoons of vegetable or olive oil,
sea salt and freshly ground black pepper,
300 ml heavy cream.

To prepare potatoes baked with mushrooms in cream, preheat the oven to 200 degrees. Peel and wash the potatoes, then cut into thin slices (2-3 mm).

Wash the potatoes well to remove starch and leave to drain.

Meanwhile, chop the mushrooms. Heat the oil in a thick-bottomed frying pan over medium heat. Lay out the potato slices and stir with a wooden spoon until all the slices are coated with oil. Add salt and pepper. We continue stirring until we see the potato slices become sticky, because... potatoes begin to release starch

At the same time, heat the frying pan for the mushrooms, add one tablespoon of olive oil, add the mushrooms, and add salt. As soon as the potato slices become sticky, add garlic and pour in cream, just enough to completely cover the potato slices, but no more (as practice has shown, less is possible), the taste will simply be less fatty, but still rich and creamy. Reduce heat and cook potatoes for about five minutes until the cream thickens a little.

Remove the cooked mushrooms from the heat. Finely chop the parsley. Remove the frying pan with potatoes from the heat and check the spices for taste. At this point, you can add salt or pepper if the amount seems insufficient. Stir mushrooms and parsley into the dish.

Place everything together in a baking dish. Bake potatoes with mushrooms and cream in the oven for 20 -30 minutes. It turned out to be a wonderful, quite nutritious second course. The wonderful combination of potatoes, mushrooms and cream makes this dish very homey and cozy.

Recipe No. 2

Ingredients:

potatoes – 1 kg;
champignons – 500 gr;
onion – 1 large or 2 small pieces;
flour – 1 tbsp;
cream 20% – 400 ml;
dill - a bunch;
salt, ground black pepper;
vegetable oil.

Cut the onion into thin quarter rings. Heat a couple of tablespoons of vegetable oil in a frying pan and sauté the onion over medium heat for two to three minutes. For now, wash and cut the champignons into cubes. Add them to the frying pan with the onions and fry everything together for another three to four minutes. Let's add some salt. Then sprinkle with flour (it will give the necessary thickness to the finished dish), stir, heat for a minute and turn off.

Peel the potatoes and cut them into very thin rings. Mix potatoes with mushrooms. Add cream, sprinkle the cream with salt (it spreads better this way), about 2/3 tsp.

And add finely chopped dill (without stems). Mix everything well. Grease a baking dish with vegetable oil and place our potatoes in it. Sprinkle black pepper on top.

Place the potatoes with mushrooms in cream in the oven, preheated to 180 degrees, for 30-40 minutes, until golden brown. Very tasty with fresh vegetables.

Mushrooms stewed with mushrooms in cream

Ingredients:

Fresh champignons – 250 g
Onion (medium) – 1 pc.
Cream 30% – 150 ml
Salt - to taste
Pepper - to taste
Greens (dill, parsley) - to taste

Cooking method:

Peel the mushrooms, rinse and cut into arbitrary pieces. Fry the onion finely until golden brown, add the mushrooms and fry. Next, add salt, pepper, chopped herbs and fill the dish with cream (or sour cream as an option). Heat the mushrooms over low heat until the sauce thickens.

Place the prepared mushrooms in bowls and decorate with herbs. Serve with boiled potatoes or hominy.

Recipes for potatoes with mushrooms and cream, stewed in a slow cooker

Recipe No. 1

Ingredients:

potatoes - six tubers;
ground pepper;
two onions;
400 g frozen mushrooms;
30 g butter.
sea salt;
100 ml cream;
chicken fillet – 800 g;
2 cloves of garlic.

Cooking method:

1. Rinse the chicken fillet under running water; if there is skin, trim it off. Remove the film from the meat, dry it and cut into medium-sized pieces.

2. Thaw the mushrooms and fry them in the “baking” mode in vegetable oil until all the released juice has evaporated.

3. Peel the onion, chop quarters into rings and add to mushrooms. Fry everything together, stirring, for ten minutes.

4. Add chicken fillet cut into pieces into the bowl and fry, stirring, until the meat lightens.

5. Peel the potatoes and wash them well. Cut the vegetable into slices and add it to the bowl with chicken and mushrooms. Pour the contents with cream and add chopped garlic. Season the contents with salt and pepper. Stir.

6. Prepare the dish by activating the “baking” function, forty minutes. Close the lid. Serve potatoes stewed with mushrooms in cream as a separate dish with pickled or fresh vegetables.

Recipe No. 2

Ingredients:

champignons – 400 g;
salt – 10 g;
potatoes – one and a half kilograms;
hops-suneli – 5 g;
three large onions;
vegetable oil – 175 ml;
10% cream – 200 ml.

Cooking method:

1. Sort and peel the mushrooms. Place in a colander and rinse. Pat dry lightly on paper towels and cut each in half lengthwise.

2. Peel the potatoes, wash it under the tap and cut into large pieces. Remove the skins from the onion and roughly chop it.

3. Pour oil into the bowl of the device and heat it in the “fry” mode. Place the onion on the bottom and fry it until lightly browned. Add the champignons to the onions and cook for another five minutes, adding salt.

4. As soon as the liquid has evaporated, add potatoes to the mushrooms and fry, stirring, for the same amount of time. Salt again and pour cream over everything. Cook in simmer mode, stirring occasionally, for forty minutes, with the lid closed. Serve potatoes with mushrooms in cream, stewed in a slow cooker, garnished with sprigs of herbs.

A dish of potatoes fried with mushrooms in cream in a frying pan

Ingredients:

300 g fresh champignons;
kilogram of potatoes;
cream – 200 ml;
bulb;
vegetable oil;
sea salt.

Cooking method:

1. To prepare potatoes with mushrooms in cream in a frying pan, remove the film from the champignon caps and wash them. Cut the mushrooms in half and then crumble into slices.

2. Heat vegetable oil in a frying pan. Place the mushrooms in it, cover with a lid and fry, stirring occasionally, until golden brown.

3. Peel the potatoes, rinse well and chop into thin strips. Cut the peeled onion into thin half rings.

4. Place a wide, deep frying pan on the stove and pour in quite a lot of vegetable oil. Fry the potatoes until golden brown over high heat, stirring occasionally. After about ten minutes, add the onion, sprinkle with salt and stir. Fry for another three minutes with the lid on. Then add the fried champignons, mix and continue to fry for the same amount of time.

5. Cover potatoes with mushrooms with cream and simmer, cover with a lid, for five minutes, stirring occasionally. Sprinkle with chopped herbs. Serve the potatoes, fried with mushrooms in cream, hot.

Potatoes baked with mushrooms and cream in pots

Ingredients:

Potatoes 1 kg,
champignons 600 gr,
onions (2 pcs.),
carrots 1-2 pcs.,
cream (20%) 300 ml

Cooking method:

To prepare potatoes with mushrooms and cream in pots, separately fry the champignons with onions and carrots. Cut the potatoes into cubes. Place everything in a separate container so you can mix it. Salt and pepper to taste, mix and place in pots. Pour cream on top. Bake for 20 minutes until the potatoes are done. Open the pots and pour cream again. Cover and let it sit in the hot oven. Some housewives like to make a lid from ordinary yeast dough. This needs to be done in advance, if you don’t mind spending 30-40 minutes while the dough rises, then pinch off pieces of dough, form lids and cover the pots with them. It takes about an hour to cook potatoes with mushrooms and cream in pots.

Mushrooms with chicken and potatoes in cream

Required ingredients:

chicken fillet – 500 grams;
potatoes – 400 grams;
leeks (stems) – 2 pieces;
(small) – 150 grams;
onions (small) – 3 pieces;
carrots – 3 pieces;
cream – 100 ml;
flour – 50 grams;
egg yolk – 2 pieces;
butter – 50 grams;
salt, pepper, herbs.

Cooking method:

To prepare “Blanquette” - potatoes with chicken fillet and mushrooms, it will take on average 1 hour 10 minutes, including preparation of ingredients - 10 minutes, heating process - 60 minutes.

Step-by-step plan for preparing the French dish "Blanquette" - potatoes with chicken and mushrooms.

The first stage is preparatory:

Potatoes and onions are cut into 4-6 parts depending on the size of the vegetables.

Carrots are cut into small circles.

The second stage is heat treatment:

The fillet is placed in bubbling, salted water and cooked for 30 minutes. Then chopped vegetables and spices are placed in the pan. After 15 minutes, leek stalks are added to the meat. Cooking continues until the carrots and potatoes are ready.

Ready vegetables and meat are placed in a colander. The cooled meat is cut into small pieces and combined with vegetables.

Melt the butter in a separate container. Flour is introduced into it in small portions (so that there are no lumps). Then cream and egg yolks are poured in. The ingredients are mixed, spices and previously prepared broth (1.5-2 cups) are added. The consistency of the liquid base of the Blanket dish should be like liquid sour cream.

Boiled vegetables (except leeks), meat and canned mushrooms are poured with white sauce and heated for a couple of minutes.

Mushrooms with chicken meat and potatoes in cream are sprinkled with chopped herbs and served for lunch as a main dish or for dinner as a main course.

About 8 medium sized potatoes
400 grams of mushrooms (champignons),
4 cloves of garlic,
a small bunch of parsley,
4-5 tablespoons of vegetable or olive oil,
sea salt and freshly ground black pepper,
~ 300 ml heavy cream.

I found this recipe in Liski's magazine. In the original recipe there are no mushrooms and twice as much cream (~ 400 ml), having prepared strictly according to the recipe, it seemed to me that fried mushrooms were strongly suggested here, and the cream could be reduced. The recipe is from Richard Bertinet's book "Cook: in a Class of Your Own" and was accompanied by the following words - "Warning: this dish is addictive" (Warning: this dish is addictive), and it really is.

Ingredients:

1. Preheat the oven to 200 degrees. Peel and wash the potatoes, then cut into thin slices (2-3 mm).

2. Wash the potatoes well to remove starch and leave to drain.

3. Meanwhile, chop the mushrooms.

4. Heat the oil in a thick-bottomed frying pan over medium heat. Lay out the potato slices and stir with a wooden spoon until all the slices are coated with oil. Add salt and pepper. We continue stirring until we see the potato slices become sticky, because... potatoes begin to release starch

5. At the same time, heat the frying pan for the mushrooms, add one tablespoon of olive oil, add the mushrooms, and add salt.

6. As soon as the potato slices become sticky, add garlic and pour in cream, just enough to completely cover the potato slices, but no more (as practice has shown, less is possible), the taste will simply be less greasy, but that’s it same rich and creamy.

7. Reduce the heat and cook the potatoes for about five more minutes, until the cream thickens a little.

8. Remove the prepared mushrooms from the heat.

9. Finely chop the parsley.

10. Remove the frying pan with potatoes from the heat and check the spices for taste. At this point, you can add salt or pepper if the amount seems insufficient. Stir mushrooms and parsley into the dish.

11. Move everything together into a baking dish. Bake in the oven for 20-30 minutes. All! The dish is ready!

12. It turned out to be a wonderful, quite nutritious second course. The wonderful combination of potatoes, mushrooms and cream makes this dish very homey and cozy.

Adults and children love fried potatoes; the dish is distinguished not only by its excellent taste, but also by its ease of preparation.

The combination of these components acquires tenderness and aroma, while having a beneficial effect on appetite.

For the attention of readers, an unusual and easy recipe has been developed that can be prepared at any time of the year; in addition, several additional options are offered.

The benefits and harms of the dish

A well-known vegetable, potatoes, are a carbohydrate consisting of the main ingredient - starch. When combined with high temperatures, it, like many products, is capable of producing carcinogens.

Potatoes have an average glycemic index; these indicators increase several times during frying.

The vegetable not only has positive qualities, but also, to some extent, causes slight harm to the human body.

The product contains a large amount of starch, after penetration with food, insulin is produced, and fat also appears. After eating potatoes as a simple carbohydrate, a person develops a feeling of temporary satiety.

Fried salted potatoes are one of the main provocateurs of increased blood pressure, and they can also disrupt the normal functioning of the heart muscle.

The fried vegetable has more calories, so it should not be consumed by overweight people or those on a weight loss diet. One of the negative factors of a cooked dish is heaviness and discomfort.

Difficulty and cooking time

The dish is prepared easily, without any special effort. Cooking takes from 40 minutes to 1.5 hours, it all depends on the amount of products and method.

The only rule to follow is to cook the ingredients until cooked. The use and selection of mushrooms must be treated carefully to prevent poisoning. The components must be of good quality, not spoiled or rotten.

Food preparation

Preparing the products will take a little time:

Before using and slicing mushrooms, they should be thoroughly washed under running water, and excess twigs and sand should be removed if they are from the forest. Remove the skin from the store-bought product.
Wash the potatoes, then peel them and rinse thoroughly again. Before storing, cut into slices or strips.
Remove the skins from the onion and rinse.
Sort the greens and wash in cold water.

How to cook fried potatoes with mushrooms

To prepare a delicious dish, use two main methods:

potatoes are fried separately along with onions;
mushrooms are boiled or fried.

After heat treatment of the two components, they must be joined together. For a better taste, use forest mushrooms, such as aspen mushrooms, as well as moss mushrooms and boletus mushrooms, and porcini mushrooms go well with potatoes. In addition to forest products, the store sells champignons and oyster mushrooms.

Primarily they deal with mushrooms. After careful processing, cut into pieces and then boil in water with added salt. Place the product in a pan after the water has boiled. For store items, 10 minutes is enough. Place the boiled ingredients in a colander or sieve prepared in advance and wait until the liquid has completely drained.

Pour vegetable oil into a hot frying pan and fry the semi-finished products, stirring occasionally. The volume of finished products is reduced several times, so you need to calculate the mass in advance.

In the summer, mix the prepared mushrooms with fresh potatoes and bring the dish to readiness.

Separately, chop the potatoes into strips, fry them until golden brown, then add the chopped onion to the vegetable, mix, and bring the vegetables until cooked. Season the finished dish with salt; pickles can be used as a side dish.

Ingredients and number of servings

Products are designed for 3 servings:

potatoes – 0.5 kg;
oil for frying – 50-100 g;
boiled mushrooms – 200 g;
salt at the cook's discretion.

Step-by-step preparation with photos

Preparation of products.

Wash fresh mushrooms thoroughly and chop. Pour oil into a frying pan, heat and add food. Finely chop the onion, add to the main dish, fry the ingredients over medium heat. Soon the excess liquid will come out of them.

First peel the potatoes and then cut them. The resulting liquid gradually boils away after periodic stirring. At the end of cooking, add salt to the dish.

Chop the greens and then add to the ingredients. An excellent option would be to add sour cream; it will give the finished dish an unusual taste and aroma.

The dish is ready to eat.

The nutritional value

In 100 grams of the finished dish there are proteins - 1.5 g, as well as fats - 4.32 g and carbohydrates - 7.62 g. The total calories in the product are 73.08 kcal.

Cooking options

There are many different recipes:

fried potatoes with porcini and dried mushrooms, with pickled and frozen mushrooms, with oyster mushrooms and in a slow cooker;
fried potatoes with mushrooms and meat, with the addition of sour cream.

Fried potatoes with mushrooms and meat

To prepare a delicious dish you will need the following ingredients:

meat (pork) – 300 g;
peeled potatoes – 700-800 g;
fresh champignons or wild mushrooms – 150-170 g;
use salt and pepper at your discretion;
vegetable oil – 2-3 tbsp. l.;
butter – 2 tbsp. l.

Basic preparation:

Before slicing, wash the meat well and then chop it; the resulting slices should not exceed 10 mm. Rinse the potatoes under running water, then dry with a paper towel and then cut into slices. Chop carefully processed products into pieces.
Place a frying pan with a thick bottom on the fire and pour oil into the heated dish, after a few minutes add the meat products. Fry on one side until a crust forms, then flip with a spatula. Add chopped mushrooms to the meat and fry for 1.5-2 minutes.
Add the potatoes to the browned ingredients and fry for 7 minutes, stirring frequently. Reduce the heat, add butter to the ingredients and cook the food until cooked for another 10 minutes, stirring continuously; at the end of the process, season the dish with salt and pepper.

Potatoes with mushrooms in cream

Within an hour you can prepare a delicious dish with the addition of cream. The recipe consists of a list of ingredients:

1 kg – potatoes;
100 ml – purified sunflower oil;
1 tbsp. l. – salt;
1 medium sized onion;
200 ml cream;
300 g champignons.

How to cook:

Remove the top layer of mushrooms, rinse and peel well, then cut into slices.
Heat the oil in a hot frying pan, add the ingredients and fry with the lid closed for at least 15 minutes until golden brown.
Grind the peeled and washed potatoes into thin strips.
Peel the onion, rinse and cut into small cubes.
Separately, fry the potato strips until a golden crust appears, then add the chopped onion and, stirring, distribute throughout the frying pan.
Add the rest to the finished potatoes, mix all the ingredients, continuing to fry.
After a few minutes, pour cream over the ingredients and simmer for 5 minutes, cover the ingredients with a lid, do not forget to stir.
The dish is served hot, sprinkled with herbs on top.

Fried potatoes with mushrooms in sour cream sauce

The recipe is simple to prepare; the dish will require a small amount of ingredients:

1 kg of peeled potatoes;
500 g mushrooms;
1-2 medium sized onions;
1 tbsp. l. wheat flour;
400 ml low-fat sour cream;
1 bunch of greens (dill);
a little ground black pepper;
vegetable oil, how much the dish will take.

Basic preparation:

Chop the prepared onion into cubes.
Heat the pan and add oil.
Sauté the onion for 2-3 minutes.
Grind and add to the pan, fry the ingredients for 3-4 minutes.
Salt the vegetables and add a small amount of flour, thanks to this the dish will gain thickness, mix all the ingredients and remove from the heat.
Cut the peeled potatoes into slices and add to the remaining ingredients and onions.
Pour sour cream and chopped herbs over the ingredients, mix thoroughly.
Place the products in a pre-greased pan, season with pepper and place in the oven for baking.

The dish comes to readiness within 30-40 minutes, until a golden crust appears on the surface.

Video recipe

You can see the step-by-step preparation of the dish - fried potatoes with mushrooms - in this video.

There are several subtleties and secrets of preparation, namely:

It is fashionable to prepare the dish with various forest products, among them chanterelles are often used, as well as boletus and champignons.
The product made from fresh potatoes has a special taste.
Thanks to various spices, the dish will have a strong aroma and unusual taste. Among the additives, marjoram and dried herbs are suitable, and ground white pepper and nutmeg change the taste properties of the ingredients.
Before slicing the onion, immerse the knife in cold water; this procedure will prevent your eyes from watering.
To defrost food, it is better to leave it overnight before preparing the dish. Natural defrosting indoors is allowed for 2-3 hours.

This dish is suitable for both the holiday table and dinner with the whole family. So feel free to cook and experiment.

Greetings, dear friends and regular readers of the culinary site cookmen.ru. Today I want to cook with you for breakfast the well-known fried potatoes with mushrooms, but cream will add originality to this simple dish. Yes, I didn’t specifically describe the cream, I’m sure that for many fried potatoes in cream is something new, but I assure you, the dish is so tasty that you won’t be able to tear yourself away from the plate.

For breakfast fried potatoes with mushrooms in cream it will be just right, because upon waking up, you and your family, after a long night, are quite hungry, and there simply won’t be enough time to cook up some masterpiece, since you understand that soon you yourself will become the main dish to eat. Therefore, let’s not waste time and quickly peel the potatoes...

For fried potatoes with mushrooms we will need the following products:

Potatoes - 8 pieces (not large);
Garlic - four cloves;
Parsley - a bunch;
Olive oil - 4 - 5 tablespoons;
Salt, to taste;
Heavy cream - 300 ml.

Cooking fried potatoes with mushrooms

So, let's start preparing the dish. First, we peel the potatoes, wash them well and cut them into thin slices; for this there are special graters for grating potatoes, but as I am used to doing everything with my hands, I use a knife to cut potatoes. I think there’s no need to talk about how to peel potatoes; probably, each of us has done this at least once in our lives and has an idea of how to do it.

After cutting the potatoes into thin slices, they must be thoroughly washed to remove the starch that the potatoes produce. Then we place the potatoes in a special plate with slits in the bottom so that the potatoes drain well and there is no excess water left on them.

While the potatoes are getting rid of water, we will deal with the mushrooms. Wash it well and cut it into approximately the same flat slices as we cut the potatoes.

Next we will make potatoes, for this we will need a frying pan with a thick bottom. Heat the frying pan, add olive oil and pour the potatoes into the well-heated oil; there is no need to cover with a lid, since we need to fry the potatoes and not stew them; if we cover with a lid, the moisture that will be released during frying will get into the frying pan, which will bring it to stewing. There is also a point, we just need to brown the potatoes; we don’t need to cook them completely, since we will cook them until they are fully cooked in the oven.

While the potatoes are frying, we will fry the mushrooms in another frying pan. Add oil to a well-heated frying pan and add mushrooms to it.

As soon as the potatoes have become golden brown and fried a little, add salt and pepper to taste, and squeeze out the garlic, stirring well with a wooden spoon, being careful not to break the potato slices, add cream. Add a little cream, as shown in the photo, maybe a little less, cream adds fat to the potatoes, if you don’t like too fatty potatoes, then don’t overdo it with cream.

Turn off the heat and fry on low for about five more until the cream boils a little and deflates.

At this time, the mushrooms have already been fried quite well; you can also pepper and salt them, but do not overdo it, do not forget that the potatoes are already seasoned with spices.

As soon as you feel that everything is ready, remove the frying pan and the frying pan with the mushrooms. Pour the mushrooms into the potatoes, taste with salt and pepper, if there is not enough seasoning, you can add. After that, pour everything into a baking dish and send it to a well-heated oven for another ten minutes at 200?.

Take the potatoes out of the oven and place them on a plate.

OK it's all over Now fried potatoes with mushrooms ready in cream. Have fun enjoying your breakfast. See you again!!!

On foodnex.ru

Mushrooms (fresh, dry or frozen) - 350 g
Potatoes - 350 g
Milk - 200 ml
Cream (any) - 140 ml
Garlic - 1 tooth.
Butter - 50 g
Cheese - 100 g
Puff pastry - 250 g
Spices (salt, ground pepper, nutmeg - to taste)

Advice: you don't have one of the ingredients? Eliminate such recipes using the form on the left side of the screen!

Fried potatoes with mushrooms and cream

Step 1

To prepare you will need: potatoes, champignons, 20% cream, onions, oil for frying and herbs for decoration.

Step 2

champignons - cut differently." class="photo" />

Step 3

If you like other slices of champignons, cut them differently.

Step 4

Step 5

Step 6

Recipe for baked potatoes with mushrooms in sour cream

Potatoes with mushrooms in cream - hello, kitchen girl! step-by-step recipes with photos

About 8 medium sized potatoes

400 grams of mushrooms (champignons),

4 cloves of garlic,

a small bunch of parsley,

4-5 tablespoons of vegetable or olive oil,

sea salt and freshly ground black pepper,

~ 300 ml heavy cream.

I found this one in Liska's journal. The original recipe does not contain mushrooms and there is twice as much cream (~ 400 ml), having prepared it strictly according to the recipe, it seemed to me that mushrooms were strongly suggested here, and the cream could be reduced. The recipe is from Richard Bertinet's book "Cook: in a Class of Your Own" and was accompanied by the following words - "Warning: this dish is addictive" (Warning: this dish is addictive), and it really is.

Ingredients:

1. Preheat the oven to 200 degrees. Peel and wash the potatoes, then cut into thin slices (2-3 mm).

2. Wash the potatoes well to remove starch and leave to drain.

3. Meanwhile, chop the mushrooms.

5. At the same time, heat the frying pan for the mushrooms, add one tablespoon of olive oil, add the mushrooms, and add salt.

7. Reduce the heat and cook the potatoes for about five more minutes, until the cream thickens a little.

8. Remove the prepared mushrooms from the heat.

9. Finely chop the parsley.

11. Move everything together into a baking dish. Bake in the oven for 20-30 minutes. All! The dish is ready!

12. It turned out to be a wonderful, quite nutritious second course. The wonderful combination of potatoes, mushrooms and cream makes this dish very homey and cozy.

Potatoes with mushrooms in cream - culinary recipe

It is undoubtedly very tasty, but! Why bother so much? When you can prepare the same thing using the classic version of potato gratin with mushrooms. In this case, you only bother in advance with the mushrooms fried with onions)) and everything else releases starch on its own, thickens on its own, etc. already in the oven

Another practical tip... before greasing the mold with oil, you need to rub it thoroughly with garlic. To do this, a clove of garlic is cut in half lengthwise, a notch is made on the slices with a grid (so that the juice flows to the entire surface of the cut) and these garlic cloves are rubbed into the mold.. Then coated with softened butter.

Potatoes, as you correctly described, are cut into the same circles... and the mold is layered. in which they bake, like this:

the bottom layer is mushrooms (may be loose. Otherwise, dust it a little.. You’re not making it with mushroom cream)), cream (a little... so that it’s...

Then a layer of potatoes, they add salt, dust them with spices (it could be a little thyme/nutmeg/garlic powder..if you like garlic..if you don’t, don’t) and cover it with cream.

the remaining cream is poured boldly on top (and I would also bring it almost to a boil... before pouring... this will give the gratin fluffiness))..

In general, where there are mushrooms, it’s good to add parsley (fresh), as it brings out the mushroom flavor very well. Many people think that dill should be used for this, but no.. - it’s parsley).. Dill - the fish like it)

When all the layers are completed...cover the baking dish with foil, in which, using a toothpick or some kind of stick...make 5-6 holes so that steam can escape through them...

Send it all into the oven and cook over high heat for about 20 minutes, then turn down the heat and simmer for another 20 minutes... then remove the foil... and brown the top. And you don't need to mix anything

As a rather lazy person, I prefer... the puff version of this wonderful dish)

PS: I also like to add cheese to the layers. Of the domestic ones for all kinds of heat treatments, I like the Bukovinian one the most. When baked it becomes very fluffy.

Potatoes with mushrooms in cream / potatoes with mushrooms in cream

%This is the second time I’ve prepared this dish, we really like it

Ingredients:

About 8 medium sized potatoes

400 grams of mushrooms (champignons),

4 cloves of garlic,

a small bunch of parsley,

4-5 tablespoons of vegetable or olive oil,

salt and ground black pepper,

300 ml heavy cream.

We clean and wash the potatoes, then cut them into thin slices (2-3 mm). Rinse the potatoes well to remove starch and leave to drain.

Meanwhile, chop the mushrooms.

Heat the oil in a thick-bottomed frying pan over medium heat. Lay out the potatoes, mix with a wooden spoon so that all the slices are covered with oil. Add salt and pepper.

As soon as the potato slices become sticky, add the garlic and pour in the cream, just enough to completely cover the potato slices, but no more, the taste will simply be less fatty, but still rich and creamy.

We continue stirring until we see the potato slices become sticky, because... the potatoes begin to release starch. At the same time, heat the pan for the mushrooms, add 1 tbsp. olive oil, add mushrooms, salt