Potatoes with mushrooms in sour cream in the oven

Potatoes turn out juicy and with a pleasant mushroom taste. Serve this dish best with a mix of fresh vegetables: tomatoes, cucumbers, cabbage. It will also be perfectly combined with different pickles that every thrifty housewife will have in the basement. It all depends on the season!

sharlis

Recipe author

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Composition / ingredients

Servings:

Potatoes

Champignons

300

Onion

Sour cream

200

Salt

to taste

Ground black pepper

to taste

Dill

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 21 % 4 g

Carbohydrates 68 % 13 g

93 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 45 min

Step 1:
Wash the mushrooms and cut into medium-sized pieces.
Step 2:
Cut the onion into quarters and thinly slice. Fry in a frying pan with vegetable oil over medium heat until soft. About 3 minutes.
Step 3:
Add mushrooms to the onion, add salt, mix and simmer for 3 minutes. Mushrooms should reach semi-readiness, because they will still be cooked in the oven.
Step 4:
Peel potatoes, wash and cut into medium-thick circles. It is not necessary to cut too thinly so that the potatoes do not lose their shape after baking. Rinse again and drain the water.
Step 5:
Grease the baking dish with vegetable oil and preheat it in the oven so that the potatoes do not stick to the bottom. Mix potatoes, fried mushrooms and onions, chopped dill and sour cream. Season everything with salt and pepper, mix again and carefully put into a mold.
Step 6:
Bake in the oven at 180 degrees for 30-40 minutes. During this time, a ruddy crust will appear, the potatoes will be well baked and will exchange taste with sour cream, herbs and mushrooms.