Potatoes with Mushrooms in Cream
Main Dishes • European
Description
Potatoes with Mushrooms in Cream
Ingredients
- Fresh Mushrooms 15 oz
- Salad Potatoes 8 pieces
- Garlic 4 cloves
- Parsley 1 bunch
- Vegetable Oil 4 tablespoons
- Cream 10 fl oz
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. Peel and wash the potatoes, then slice them thinly (2–3 mm). Rinse the potatoes well to remove starch and let them drain. Meanwhile, chop the mushrooms.
Step 2
Heat the oil in a heavy-bottomed skillet over medium heat. Add the potatoes and stir with a wooden spoon to coat all slices in oil. Add salt and pepper to taste.
Step 3
Continue stirring until the potato slices become sticky as they start to release starch. At the same time, heat another skillet for the mushrooms, add 1 tablespoon of oil, and add the mushrooms, seasoning with salt.
Step 4
Once the potato slices are sticky, add the garlic and pour in the cream, just enough to completely cover the potato slices, but not more—this will keep the flavor rich and creamy without being overly heavy.
Step 5
Reduce the heat and cook the potatoes for about five more minutes, until the cream thickens slightly. Remove the cooked mushrooms from the heat.
Step 6
Finely chop the parsley. Remove the skillet with the potatoes from the heat and taste for seasoning. At this point, you can add more salt or pepper if needed. Stir in the mushrooms and parsley.
Step 7
Transfer everything to a baking dish. Bake in the oven for 20–30 minutes.
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