Potatoes with mushrooms in sour cream

The first step is to turn on the oven at 180 degrees.

Next, prepare the vegetables. Rinse potatoes and carrots thoroughly with water and dry with a paper towel. Peel the onion from the husk.

Cut potatoes into medium pieces (about 6 pieces). Pour clean water into a saucepan, add a little salt and boil. Throw the sliced potatoes into boiling water and boil it for 10 minutes from the moment of re-boiling the water to a state of semi-readiness. Drain the water and leave the potatoes.

Meanwhile, chop the onion finely into cubes. Grate the carrots on a coarse grater.

Rinse the champignons thoroughly under running water and let the water drain, throwing them into a colander. Then cut along the mushroom into small slices. It is better to take fresh mushrooms (they are more fragrant), but canned ones are also suitable.

Pour olive oil into a preheated frying pan and put the chopped onions and carrots. Fry them to a translucent color. Then add the chopped champignons. Season with salt and pepper (you can use any seasoning you like). Fry the champignons until soft. Add sour cream to the pan, mix everything well and almost bring to a boil. Then remove the pan from the heat.

Grease a suitable baking dish with a piece of butter and put all the boiled potatoes on the bottom. On top, evenly distribute the mushrooms fried with vegetables in sour cream.

Put the baking dish in the oven for 10-15 minutes until an appetizing golden crust forms. Put baked potatoes with champignons in sour cream on serving plates and immediately serve on the table as a side dish to baked meat or fish or just as an independent dish. Bon appetit!