Mushrooms and Baked Potatoes with Sour Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg potato (s)
- 800 g mushrooms
- 3 cloves garlic
- 1 cup crème fraîche
- 1 cup sour cream
- 0.75 tablespoon ¾ mayonnaise
- 1 pinch (s) sugar
- oil
- Salt and pepper
- 1 pinch (s) pizza seasoning
- paprika powder, noble sweet
- 1 tablespoon vinegar
Print Recipe
Pin Recipe Instructions
- For the baked potatoes, peel and halve the potatoes. Spread the oil evenly on a baking sheet as required. Sprinkle with salt, pepper, paprika and pizza seasoning.
- Peel 2 cloves of garlic, cut into thin slices and spread on the tray. Finally, place the cut side of the potato halves on the tray, drizzle with oil and cook in the oven at 200 ° C (top / bottom heat) for about 45 minutes.
- Wash the mushrooms and cut off the end of the stem. Heat some oil in a pan on medium heat. Put the whole mushrooms in the pan and steam with the lid closed. Prepare in 2 portions if necessary. Finally sprinkle some salt and pepper over it.
- For the sour cream, mix the beaker of crème fraîche and the beaker of sour cream with a pinch of sugar, salt, pepper, vinegar, mayonnaise and pressed garlic.
- Arrange the potatoes and mushrooms with the dip and serve.
- Tip: This goes well with ribbon noodles with gravy. You can add the mushroom juice from the pan to the gravy. So nothing is wasted.
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