Baked Vegetables and Mushrooms with Sour Cream Sauce

Ingredients

• Tomatoes 5 pieces
• Orange Bell Peppers 5 pieces
• Pickled Chanterelles 10 pieces
• Garlic 1 head
• Melted Cheese 5 oz
• Sour Cream 5 oz
• Dill 5 sprigs
• Herbed Cream Cheese 1 tablespoon
• Vegetable Oil 5 fl oz

Step-by-Step Guide

Step 1

Prepare the vegetables and mushrooms.

Step 2

Also prepare the sour cream, dill, and cheese.

Step 3

Wash the tomatoes and peppers.

Step 4

Cut the tomatoes into four pieces.

Step 5

Pierce or cut the peppers with a knife.

Step 6

Clean the mushrooms with a knife and remove the stems.

Step 7

Trim the garlic.

Step 8

Salt the vegetables and mushrooms.

Step 9

Add vegetable oil.

Step 10

Place in the oven at 355°F for 40 minutes.

Step 11

When the mushrooms are ready, remove them, transfer to a bowl, and tear a few slices of cheese by hand.

Step 12

Peel the cooked garlic.

Step 13

Chop into small pieces.

Step 14

Add a little to the mushrooms with cheese, leaving the rest to add to the sour cream sauce.

Step 15

Mix everything together.

Step 16

Tear the remaining cheese over the vegetables and place in the oven for a few more minutes to melt the cheese.

Step 17

Remove the vegetables, place them in a bowl, and drizzle with the resulting cheese-vegetable sauce.

Step 18

Place the sour cream in a bowl.

Step 19

Finely chop the dill.

Step 20

Add the dill to the sour cream and salt it.

Step 21

Add the remaining chopped garlic.

Step 22

Mix everything together.

Step 23

Serve the vegetables, mushrooms, and sauce at the table.