This recipe infuses tender potatoes with savory mushrooms and creamy sour cream, creating a mouthwatering dish that’s sure to please everyone at the table.
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Ingredients:
- 700 grams of potatoes (1.5 pounds)
- Bay leaf, to taste
- Black pepper, ground, to taste
- Dried basil, to taste
- Dried paprika, to taste
- Olive oil, to taste
- 75 grams of sour cream (40% fat) (2.6 ounces)
- 150 grams of carrots (5.3 ounces)
- 500 grams of fresh mushrooms (17.6 ounces)
- Salt, to taste
Step-by-step Instructions:
Finely chop the mushrooms. Fry them with olive oil until golden brown.
Peel and cut the potatoes and carrots into small cubes. Then add all the spices and mix well.
Add the sour cream and mix again, then add the fried mushrooms.
Place the mixture into baking sleeves and tie them closed. For faster and more even baking, it’s better to use several sleeves, for example, portioned. Bake at 220 degrees Celsius (428 degrees Fahrenheit) for 25 minutes.
