2020-08-13 / test@t
Potato slices with mushrooms
Sauerkraut salad with lingonberries and apples, seasoned with sunflower oil from fried seeds, goes well with cold or hot potato slices.
- 700-800 g potatoes
- 50 g dry mushrooms (white, boletus, boletus)
- 1 large onion
- 3 sprigs of parsley
- 5 eggs
- 50 g hard cheese
- 70 ml heavy cream
- 3 tbsp. l. ghee + a little more for lubrication
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Soak dry mushrooms in 2 liters of warm water for 1 hour. Then remove the mushrooms from the infusion with a slotted spoon, rinse from the sand and chop finely. Strain the infusion through a towel.
Preheat oven to 170 ° C. Peel the potatoes and cook whole in a boiling mushroom infusion, 20 min. Dry, cool, cut into small slices.
Peel the onion and chop finely, fry in melted butter, 10 minutes. Add mushrooms, fry for another 5 minutes, season with salt and pepper and remove from heat.
Grease a deep rectangular or square baking dish generously with butter. Combine potatoes and onions with mushrooms. Put the resulting mass into the mold in an even layer.
Beat the eggs and cream, add finely grated cheese and finely chopped parsley to them, salt and pepper. Pour this mixture over the potatoes with mushrooms and stir gently. Bake in oven until golden brown, about 30 minutes. The egg filling should be baked. Cut into slices and serve warm or chilled.