Potatoes with mushrooms and cream in a frying pan. Potatoes with cream and cheese in the oven - a fragrant, satisfying and tender dish! Potatoes with mushrooms in cream - a culinary recipe

Do you want to cook a dish that you can not tear yourself away from? Here, appetizing creamy potatoes with mushrooms which no one can resist. What a delightful scent! What an amazing taste this dish has! Tender potatoes, juicy mushrooms and creamy sauce are just crazy! If you were looking for a recipe for how to cook potatoes in an unusual way, be sure to check out this one. recipe for potatoes with mushrooms in cream with photo on a note. Moreover, I recommend cooking potatoes and mushrooms in exactly the same way as described in the recipe - the taste of this dish largely depends on this. Take your time, first fry the mushrooms and stew the potatoes in cream, and then bake all this beauty in the oven. As a result, you will get a fragrant and tasty lunch.

Creamy Mushroom Potato Ingredients

Cooking step by step with a photo of potatoes with mushrooms in cream

1. Cut the peeled potatoes into thin slices.
   
2. Rinse chopped potatoes with water from starch. Let it drain.
   
3. Mushrooms champignons cut into thin plates.
   
4. Fry the mushrooms in a pan with 1-2 tablespoons of vegetable oil. Salt the mushrooms.
   
5. Heat up another skillet or use the one you cooked the mushrooms in. Fry the chopped potatoes for 5 minutes, stirring occasionally. Salt and pepper the potatoes to taste.
   
6. Add minced garlic to potatoes. Pour heavy cream over the potatoes so that they are completely covered. You may need cream and less.
   
7. Stew potatoes in cream for another 5 minutes. The cream will thicken a bit and soak into the potatoes, making them very tender.
   
8. Add the fried mushrooms and finely chopped parsley to the creamed potatoes. Stir and taste to determine if more salt or pepper is needed.
   
9. Put the potatoes with mushrooms and cream in the prepared dish and place in the preheated oven for 20-30 minutes.
   

Potatoes with mushrooms in cream are served hot with fresh or pickled vegetables. Bon appetit!

Dishes from potatoes with mushrooms in cream are no less tasty than dishes from the same ingredients stewed in sour cream. In addition, using cream of any fat content, you can not be afraid that they will curdle, as is often the case with sour cream. You can cook potatoes with mushrooms and cream in a slow cooker, in a pan and 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.
• Medium-sized potatoes: 6–7 pcs.
• White bread: 6 slices.
• Onion: 2 pcs.
• Parsley greens: 1-2 tbsp. l.
• Chicken broth or water: 3 cups
• Salt: ⅓ tsp

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

Fry in the BAKING mode for 10 minutes. Pour in the broth so that it barely covers the mushrooms and potatoes. Cook the soup in the STEW mode for 40 minutes. Cool to a warm state, place in a blender, pour in the warmed cream there.

Grind the soup to a puree. Pour into the bowl of the multicooker, then stew in the EXTINGUISHING mode for 20 minutes. Cut the slices of bread into cubes and dry in the oven, heated to 180 degrees, for several minutes.

If you are adding water instead of chicken broth, add 50 g of butter as well.

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

Potatoes with mushrooms baked in cream

Recipe #1

• About 8 medium sized potatoes
• 400 gr mushrooms (),
• 4 garlic cloves,
• 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).

We wash the potatoes well from starch and leave to drain.

Meanwhile, cut the mushrooms. Heat oil in a heavy bottomed skillet over medium heat. We spread the potato slices, mix with a wooden spoon so that all the slices are covered with oil. Add salt, pepper. We continue to mix until we see how the potato slices become sticky, because. potatoes begin to secrete starch

At the same time, heat the pan for mushrooms, add one tablespoon of olive oil, spread the mushrooms, salt. 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 not more (as practice has shown, it can be less), just the taste will be less greasy, but still saturated and creamy. Lower the heat and cook the potatoes for about five more minutes, until the cream has thickened slightly.

Remove cooked mushrooms from heat. Finely chop the parsley. Remove the pan with potatoes from the heat and check the spices for taste. Salt or pepper can be added at this point if the amount seems insufficient. Stir in mushrooms and parsley.

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

Recipe #2

Ingredients:

• potatoes - 1 kg;
• champignons - 500 gr;
• onions - 1 large or 2 small pieces;
• flour - 1 tbsp;
• cream 20% - 400 ml;
• dill - a bunch;
• salt, black ground 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. In the meantime, wash and cut the mushrooms into cubes. Add them to the skillet to the onions and fry all together for another three to four minutes. Salt. Then sprinkle with flour (it will give the necessary density to the finished dish), mix, warm up for a minute and turn off.

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

And add finely chopped dill (without stalks). We mix everything well. Lubricate the baking dish with vegetable oil and put our potatoes in it. Sprinkle with black pepper on top.

We put the potatoes with mushrooms in cream in the oven, heated to 180 degrees, for 30-40 minutes, until a golden crust appears. 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:

Mushrooms are peeled, rinsed and cut into arbitrary pieces. Finely fry the onion until golden brown, add the mushrooms and fry. Next, add salt, pepper, chopped greens and pour the dish with cream (as an option - sour cream). Heat the mushrooms over low heat until the sauce thickens.

We put the finished mushrooms in bowls, decorate with herbs. Serve with boiled potatoes or hominy.

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

Recipe #1

Ingredients:

• potatoes - six tubers;
• ground pepper;
• two bulbs;
• 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, cut it off. Strip the meat from the film, dry it and cut into medium-sized pieces.

2. Defrost and fry mushrooms in the "baking" mode in vegetable oil, until all the released juice has evaporated.

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

4. Add chopped chicken fillet to the bowl and cook, stirring, until the meat is light in color.

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

6. Cook the dish by activating the "baking" function, forty minutes. Close the lid. Serve potatoes stewed with mushrooms in cream as an independent dish with pickled or fresh vegetables.

Recipe #2

Ingredients:

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

Cooking method:

1. Sort and clean the mushrooms. Put in a colander and rinse. Dry lightly on paper towel and cut each in half lengthwise.

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

3. Pour oil into the bowl of the device and warm it up in the "frying" mode. Put the onion on the bottom and fry it until lightly browned. Add champignons to the onion and cook for another five minutes, season with salt.

4. As soon as the liquid has evaporated, put potatoes to the mushrooms and fry, stirring, for the same amount of time. Salt again, and pour everything with cream. 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 greens.

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

Ingredients:

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

Cooking method:

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

2. Heat vegetable oil in a pan. Put 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 ten minutes, put the onion, sprinkle with salt and mix. Fry for another three minutes under the lid. Then add the fried mushrooms, mix and continue to fry for the same amount of time.

5. Make creamy potatoes with mushrooms and simmer, covered with a lid, 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,
• onion (2 pcs.),
• carrots 1-2 pieces,
• cream (20%) 300 ml

Cooking method:

To cook potatoes with mushrooms and cream in pots, separately fry champignons with onions and carrots. We cut potatoes into cubes. We put everything in a separate container so that you can mix it. Salt, pepper to taste, mix and arrange in pots. Pour cream on top. Bake for 20 minutes until potatoes are done. Open the pots, pour over the cream again. Cover and let just stand in the hot oven. Some housewives like to make a lid from ordinary yeast dough. This must be done in advance, if you do not mind spending 30-40 minutes for this, until the dough approaches, 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 meat 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 cook "Blanket" - potatoes with chicken fillet and mushrooms, on average, it will take 1 hour 10 minutes, including the preparation of ingredients - 10 minutes, the thermal process - 60 minutes.

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

The first stage is preparatory:

Potatoes, 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 lowered into bubbling, salted water and boiled for 30 minutes. Then cut vegetables and spices into the pan. After 15 minutes, leek stalks are added to the meat. Cooking continues until carrots and potatoes are ready.

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

Butter is melted 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 are added (1.5-2 cups). 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, warmed up for a couple of minutes.

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

Greetings, dear friends and regular readers of the culinary site cookmen.ru. Today I want to cook the well-known fried potatoes with mushrooms for breakfast with you, but cream will add originality to this simple dish. Yes, I didn’t describe cream specifically, I’m sure that cream fried potatoes are something new for many, but I assure you, the dish is so delicious 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 when you wake up, you and your family, after a long night, are quite hungry, and there is simply not enough time to harp some kind of masterpiece, as you understand that soon you yourself will become the main dish to eat. Therefore, we do not waste time and quickly peel potatoes ...

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

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

Cooking fried potatoes with mushrooms

So, let's start cooking. First, peel the potatoes, wash them well and cut them into thin slices, for this there are special graters for rubbing potatoes, but as I used to do everything with my hands, I use a knife to cut potatoes. I think it’s not worth talking about how to peel potatoes, for sure, each of us has done this at least once in our lives and has an idea how to do it.

After we cut the potatoes into thin slices, it must be washed well from the starch that the potatoes secrete. Then we put the potatoes in a special plate with cuts in the bottom, so that the potatoes are well glassed and there is no excess water left on it.

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

Next we will potatoes, for this we need a frying pan with a thick bottom. We heat the pan, add olive oil and pour potatoes into well-heated oil, do not cover with a lid, since we need to fry the potatoes, and not stew, if we cover with a lid, the moisture that is released during frying will fall into the pan, which will bring it to putting out. There is still such a moment, we only need to brown the potatoes completely, we don’t need to cook it completely, since we will bring it to full in the oven.

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

As soon as the potatoes have become ruddy and slightly fried, add salt and pepper to it to taste, and squeeze the garlic, stirring well with a wooden spoon, trying not to break the potato slices, add the cream. Let's add a little cream, as shown in the photo, it can be a little less, cream gives fat to potatoes, if you don't like too fat potatoes, then don't overdo it with cream.

We remove the fire, and fry on a small one for about another five until the cream boils a little and descends.

At this time, the mushrooms are already fried quite well, they can also be peppered and salted, 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 pan from and the pan with mushrooms. Pour mushrooms into potatoes, taste salt and pepper, if seasonings are not enough, you can add. After that, pour everything into a baking dish and send it for another ten minutes in a well-heated oven to 200?.

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

OK it's all over Now fried potatoes with mushrooms in cream is ready. Have a nice breakfast. Until we meet again!!!

On foodnex.ru

• Mushrooms (fresh, dry or frozen) - 350 g
• Potato - 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? Exclude such recipes using the form on the left side of the screen!

Fried potatoes with mushrooms and cream

Step 1

For cooking you will need: potatoes, champignons, 20% cream, onions, frying oil and greens for decoration.

Step 2

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

Step 3

If you like other mushroom slices, cut differently.

Step 4

Step 5

Step 6

Recipe for baked potatoes with mushrooms in sour cream

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

About 8 medium sized potatoes

400 gr mushrooms (champignons),

4 garlic cloves,

small bunch of parsley

4-5 tablespoons of vegetable or olive oil,

sea ​​salt and freshly ground black pepper

~ 300 ml of heavy cream.

I found this one in Liska'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 mushrooms are strongly suggesting here, and the cream can 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. We wash the potatoes well from starch and leave to drain.

3. Meanwhile, cut the mushrooms.

4. Heat the oil in a heavy bottomed pan over medium heat. We spread the potato slices, mix with a wooden spoon so that all the slices are covered with oil. Add salt, pepper. We continue to mix until we see how the potato slices become sticky, because. potatoes begin to secrete starch

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

6. 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 (as practice has shown, it can be less), just the taste will be less greasy, but still the 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 finished mushrooms from the fire.

9. Finely chop the parsley.

10. Remove the pan with potatoes from the heat and check the spices for taste. Salt or pepper can be added at this point if the amount seems insufficient. Stir in mushrooms and parsley.

11. Move everything together into a baking dish. We 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. A wonderful combination of potatoes, mushrooms and cream makes this dish very homey and cozy.

Potatoes with mushrooms in cream - a culinary recipe

It's definitely delicious, though! why mess around so much. when you can cook the same thing according to the classic version of potato gratin with mushrooms. In this case, you additionally fiddle in advance only with 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 lubricating the form with oil - it must be thoroughly rubbed with garlic. To do this, a clove of garlic is cut in half lengthwise, a notch is made on the slices with a grate (so that the juice flows to the entire surface of the cut) and rub the shape with these garlic cloves .. Then they are coated with softened butter.

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

the bottom layer is mushrooms (may be loose, but sprinkle it lightly .. You don’t do it with mushroom cream)), cream (a little .. so that it is.

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

the rest of the cream is boldly poured on top (and I would also bring them almost to a boil .. before pouring .. this will give the gratin splendor))).

in general, where the mushrooms are, it is good to add parsley (fresh), as it shows the mushroom taste very well. Many people think that dill is supposed to be used for this, but no .. - parsley) .. Dill - fish like it)

When all the layers are completed .. the baking dish is covered with foil, in which 5-6 holes are made with a toothpick or some kind of stick .. so that steam comes out through them ...

They send it all to the oven and cook it over high heat for about 20 minutes, then they reduce the fire and simmer for another 20 minutes ... then they remove the foil .. and brown the top) truncated. And you don't have to mix anything.

I, as a rather lazy person, prefer .. a 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 Bukovinian most of all. It becomes very fluffy when baked.

Potatoes with mushrooms in cream / Potatoes with mushrooms in cream

%Second time I cook this dish sooo we like it

Ingredients:

About 8 medium sized potatoes

400 gr mushrooms (champignons),

4 garlic cloves,

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 into thin slices (2-3 mm). Wash the potatoes well from starch and leave to drain.

Meanwhile, cut the mushrooms.

Heat oil in a heavy bottomed skillet over medium heat. We 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, just the taste will be less greasy, but still rich and creamy.

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

12.03.2018

By itself, potatoes have a neutral taste. To give it an original sound, many add mayonnaise. But it is not very useful (especially in hot dishes). Potatoes with cream and cheese in the oven will be much tastier and healthier. Read how to cook it!

An amazing dish - potatoes baked with cream in the oven, in which creamy notes are felt, is prepared very simply. Although it does not contain meat, it is quite satisfying.

Ingredients:

• potato root crops - 1 kg;
• cream with a fat content of 20% - 400 ml (or less fat - 10%);
• hard cheese - 200 g;
• soft butter - 50 g;
• pepper;
• dry aromatic herbs or other spices;
• salt.

Advice! Don't add too much salt as the cheese will add a salty taste to the dish.

Cooking:

Advice! If you pre-boil the potatoes in their skins, then they will definitely bake and be soft, and the baking time of the dish will be reduced to 20 minutes.

Cream plus mustard is the perfect sauce for potatoes

Cream filling softens the taste of potatoes, making it very tender. To make potatoes with cream and cheese in the oven more spicy and fragrant, cook it with garlic using the following recipe (this dish will be more liked by the stronger sex).

Ingredients:

• potatoes - 700-800 g;
• cream - 1 glass;
• garlic cloves - 2-3 pieces;
• green onion feathers - 20 g;
• cheese (Parmesan is best) - 100 g;
• salt;
• black pepper.
• seasonings - rosemary, coriander, mustard seeds.

Cooking:

Let's add some pepper! Potato casserole in cream according to the original recipe

Ingredients:

• potatoes - 500 g;
• eggs - 2 pieces;
• cream (20% or 33%) - 250 ml;
• onion - 1 piece;
• sweet pepper - 1 piece;
• butter - 1/3 of the pack;
• cheese - 100 gram piece;
• sea ​​salt - 5 g;
• cumin, pepper.

Cooking:

Advice! If it turns out that the cheese has already browned, and the potatoes are still not soft enough, then cover the casserole with foil and hold in the oven for some more time.

Even more appetizing - bake potatoes with cream and mushrooms!

If you want the dish to become even more satisfying, then cook potatoes with mushrooms in the oven with cream. This is a dish you can't stop eating! Just don't put in raw ingredients. Do not be lazy to pre-fry the mushrooms and stew the potatoes. So your product will be truly delicious.

Ingredients:

• potatoes - 10 pieces of medium size;
• fresh champignons - 0.5 kg;
• garlic cloves - 4 pieces;
• cream (any fat content) - 300 ml;
• cheese - 200 g;
• sprigs of parsley, as well as dill;
• salt.

Cooking:

Mushrooms and potatoes are a great combination, and if you add cream, then you get just a wonderful dish that can satisfy the taste needs of all homeowners, because no one can resist its smell. But it is worth considering that the taste of potatoes will depend on the purchased mushrooms. You can buy champignons, chanterelles or porcini mushrooms. You can even buy canned food.

Potato according to the proposed recipe turns out to be unsurpassed, satisfying. You can change the amount of products, so if you need to make less, buy not a lot of ingredients. It is also worth noting that the dish is attractive and outwardly, moreover, not very expensive. As a result, you will get a nutritious and wonderful dish. And thanks to the combination of products such as cream, mushrooms and potatoes, it becomes very homely. In general, try and enjoy!

Ingredients for the recipe:

• Potatoes - 8 pcs.
• Garlic - 4 cloves
• Mushrooms - 400 gr.
• Parsley - bunch
• Oil (olive or vegetable) - 4-5 tbsp. lies.
• Heavy cream - 300 ml
• Ground black pepper - to taste
• Salt - to taste

Cooking potatoes with mushrooms in cream

First, preheat the oven to 200 gr. Peel the potatoes, cut them into thin slices (3 mm each).

Heat up a skillet with oil. Make the fire medium, and the pan must be taken with a thick bottom. Spread the potatoes there, stirring it with a wooden spoon so that all the pieces are covered with oil. Salt, pepper. Stir until potatoes are sticky.

Cut the mushrooms.

Preheat the pan, add a tablespoon of oil, then put the mushrooms, salt.

When the potato pieces become sticky, add the garlic, pour in the cream - it should cover the potatoes, then the taste will not be so greasy.

Then lower the heat and cook the potatoes for about 5 minutes, until the cream begins to thicken. Remove cooked mushrooms.

Then finely chop the parsley.

Remove the frying pan with potatoes and check the spices for taste. You can add a little salt or pepper if needed. Then mix the mushrooms with parsley into the potatoes and transfer to a dish.

Bake in the oven for half an hour at 180 degrees.

When the specified time has passed, you can serve a delicious dish!