Potatoes with Mushrooms in Cream
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
6
Description
Potatoes with Mushrooms in Cream
Ingredients
- Salad Potatoes - 8 pieces
- Pickled Chanterelles - 14.1 oz
- Garlic - 4 cloves
- Parsley - 1 bunch
- Salt - to taste
- Vegetable Oil - 5 tablespoons
- Ground Black Pepper - to taste
- Heavy cream - 10 fl oz
Step by Step guide
Step 1
Preheat the oven to 392°F. Peel and wash the potatoes, then slice them thinly. Rinse well to remove starch and let drain.
Step 2
Slice the mushrooms.
Step 3
Heat the oil in a heavy-bottomed skillet over medium heat. Add the potatoes, stirring to coat all slices with oil. Season with salt and pepper.
Step 4
Continue to stir until the slices become sticky. At the same time, sauté the mushrooms and season with salt.
Step 5
Once the potato slices are sticky, add the garlic and pour in the cream to completely cover the potato slices.
Step 6
Reduce the heat and cook the potatoes for another 5 minutes until the cream thickens. Remove the mushrooms from the heat.
Step 7
Finely chop the parsley. Remove the skillet with the potatoes from the heat and taste for seasoning. Stir in the mushrooms and parsley.
Step 8
Transfer everything to a baking dish. Bake in the oven for 20–30 minutes.
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