Mushroom – Potty
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 750 g mushrooms, medium-sized
- 2 onion (s), medium-sized
- 2 tablespoons oil
- Salt, white pepper
- 125 ml wine, white, dry
- 1 teaspoon vegetable stock
- 75 g cheese (Gouda), rated
- 200 g sour cream or firm sour cream
- 1 stalk parsley
Print Recipe
Pin Recipe Instructions
- Preheat the oven: (electric stove: 200 ° C / convection: 175 ° C / gas: level 3). Clean the mushrooms and wash them briefly. Then drain well and cut in half if necessary. Peel and finely dice the onions. Heat oil in a large pan. Sauté the onions in it. Add the mushrooms and fry vigorously for approx. 5 minutes over high heat, turning. Season with salt and pepper. Deglaze with wine and 1/8 l water, bring to the boil. Stir in the broth and simmer everything for about 5 minutes. Mix the cheese and sour cream. Stir half of the cheese cream into the mushrooms.
- Put the mushrooms in an ovenproof dish. Spread the rest of the cream on top. Bake in the hot oven for about 10 minutes. Chop the parsley, sprinkle over it.
- In addition: baguette
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