Potatoes with Mushrooms in Cream and Herbs
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
4
Description
Potatoes with mushrooms in cream and herbs
Ingredients
- Potato - 8 pieces
- Champignons - 14.1 oz
- Garlic - 4 cloves
- Parsley - 1 bunch
- Olive Oil - 5 teaspoons
- Cream (40%) - 10 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Preheat the oven to 392°F. Peel and wash the potatoes, then slice them thinly (2–3 mm). Rinse the potatoes well to remove excess starch and let them drain.
Step 2
Heat oil in a heavy-bottomed skillet over medium heat. Add the potatoes and stir with a wooden spoon to ensure all slices are coated with oil. Season with salt and pepper.
Step 3
Meanwhile, chop the mushrooms.
Step 4
Continue to stir until you see the potato slices becoming sticky, as the potatoes begin to release their starch. At the same time, heat a skillet for the mushrooms, add 1 tablespoon of olive oil, add the mushrooms, and sprinkle with salt.
Step 5
As soon as the potato slices become sticky, add the garlic and pour in enough cream to completely cover the slices, but no more, as this will keep the flavor less greasy while still rich and creamy.
Step 6
Lower the heat and cook the potatoes for another five minutes, until the cream thickens slightly.
Step 7
Remove the cooked mushrooms from the heat.
Step 8
Finely chop the parsley. Remove the skillet with the potatoes from the heat and check the seasoning for taste. At this point, you can add salt or pepper if it seems insufficient. Stir in the mushrooms and parsley. Place it in the oven for 10-15 minutes to allow the crust to brown.
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