Roasted Baby Potatoes with Mushrooms

Do you want delicious julienne? Make some baby potatoes! A very convenient and tasty dish. Economical and simple.
cook time: 1h 10 min
Zoe Kendrick
Roasted Baby Potatoes with Mushrooms

Nutrition Facts (per serving)

179
Calories
13g
Fat
10g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Onion (medium bulb) 1 pc
Salt to taste
Ground black pepper to taste
Wheat flour 0.5 tbsp
Butter 200 g
Potato (large) 6 pc
Hard cheese 100 g
Champignon 400 g
Cream (or sour cream) 250 ml

Recipe instructions

Step 1

Step 1
First, letʼs prepare the filling for our potato julienne. To do this, fry the champignons (finely chopped) in butter. After the mushrooms release their juice, simmer them for about 3 minutes.

Step 2

Step 2
Add chopped onions to the mushrooms. And let it simmer for another 7 minutes.

Step 3

Step 3
Add 0.5 tablespoon of flour, pepper and salt to the onion-mushroom mixture. And mix everything thoroughly.

Step 4

Step 4
Then add the cream and simmer until the mixture thickens.

Step 5

Step 5
Then wash the potatoes well so that there is no soil left on them. Cut the washed potatoes lengthwise.

Step 6

Step 6
Remove the core of the potato with a spoon. The potatoes should have walls about millimeters thick.

Step 7

Step 7
Grease a baking sheet with oil and place the potato halves on it. The potatoes also need to be lightly peppered, salted and a little butter added. Next, place the mixture of mushrooms, onions and cream into the cavity in the potato halves.

Step 8

Step 8
Now we put our dish in the oven for 15 minutes (temperature about 200 degrees). Then remove the julienne potatoes from the oven and sprinkle each half with grated cheese.

Step 9

Step 9
And bake again for 15-20 minutes. Before serving, it is recommended to pour a small amount of melted butter over the finished dish.

Additional rubrics

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