Young Potatoes, Baked with Mushrooms, in Sour Cream and Egg Filling
by Editorial Staff
A hearty and appetizing dish that is suitable both as a side dish and as a complete meal – young potatoes baked with mushrooms in sour cream and egg filling. It turns out very tasty, and fresh parsley gives the dish a special aroma, with which we will bake mushrooms and potatoes.
Cook: 50 minutes
Servings: 4
Ingredients
- Young potatoes – 700 g
- Champignons – 300 g
- Onions – 150 g
- Eggs – 3 pcs.
- Sour cream 20% – 100 g
- Fresh parsley – 15 g
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 5-6 tbsp
Directions
- Peel and rinse the onions. Then cut it into small cubes.
- Wipe the champignons with a damp kitchen towel and dry. Cut the mushrooms into small pieces.
- Heat half of the vegetable oil in a frying pan, add mushrooms and onions, and fry for 5-6 minutes, stirring occasionally.
- Rinse the parsley and chop finely. Add parsley, salt, and ground pepper to the mushrooms. Stir everything and put it on a separate plate.
- Preheat oven to 180 degrees. Wash the potatoes with a stiff brush. Then cut the large tubers into 4-5 pieces.
- In the same pan, heat the remaining oil, put the potatoes, and fry them for 5-6 minutes, until lightly golden brown.
- Combine eggs and sour cream in a bowl. Shake eggs and sour cream, add salt and pepper.
- Prepare a baking tray and place potatoes and mushrooms in it. Sprinkle lightly with salt, since we did not salt the potatoes. Pepper to taste. Pour everything with sour cream and egg filling.
- Bake potatoes with mushrooms in sour cream at 180 degrees for 30-35 minutes. After a while, carefully remove the baking sheet from the oven.
- Young potatoes baked with mushrooms are ready. The dish can be served as lunch or not very late dinner.
Enjoy your meal!
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