Potatoes with Mushrooms and Chicken Hearts, in the Sleeve

by Editorial Staff

If I knew personally the person who invented the baking sleeve, I would not be tired of thanking him, because any dishes in the sleeve come out incredibly tasty, without unnecessary hassle and dirty dishes.) Today I will cook potatoes with mushrooms, chicken hearts, carrots, and onions. For a brighter look and a pleasant taste, I will add tomato sauce to them. When baked, all the ingredients will exchange their tastes and aromas, you get an incredible dish.

Servings: 3


  • Potatoes – 350 g (3 pcs.)
  • Mushrooms – 250 g
  • Chicken hearts – 250 g
  • Carrots – 70 g (1 medium-sized)
  • Onions – 70 g (1 medium-sized)
  • Tomato sauce (I have with basil) – 130 ml
  • Salt – 1 teaspoon
  • Ground red pepper – 0.5 teaspoon (to taste)
  • Ground black pepper – 0.5 teaspoon (to taste)
  • Dried garlic – 0.5 teaspoon (to taste)


  1. Cut the onion into thin quarter-rings or small pieces.
  2. Cut the carrots into semicircles.
  3. Wipe the champignons with a damp cloth. If the mushrooms are small, leave them whole, large mushrooms can be cut into 2-3 pieces.
  4. Cut the potatoes into medium pieces.
  5. Wash chicken hearts, remove fat, and film.
  6. Prepare a baking sleeve of the desired size. Tie a sleeve on one side, layout all the prepared ingredients.
  7. Add salt, ground pepper – red and black, dried garlic, tomato sauce.
  8. Fasten the sleeve on the other side. Shake well to distribute the sauce evenly between all the ingredients. Put the sleeve on a baking sheet and send it to the oven.
  9. Bake for 60 minutes at 180 degrees, until tender (be guided by the characteristics of your oven). Potatoes with mushrooms and chicken hearts, in the sleeve, ready.
  10. When serving, you can add sour cream, fresh vegetables, herbs, or pickles. Be sure to try it – it’s incredibly delicious, for lunch or dinner it’s a great option!

Good appetite!

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