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dimanche 23 octobre 2016

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Potatoes with mushrooms in cream

Potatoes with mushrooms in cream

INGREDIENTS:

● Potatoes - 8 pcs.

● Mushrooms - 400 g

● Garlic - 4 cloves

● Parsley - beam

● Vegetable oil - 5 tbsp

● The salt (sea) - to taste

● Black pepper - to taste

● fatty Cream - 300 ml

PREPARATION:

1. Prepare the ingredients.

2. Preheat the oven to 200ᵒ C. Peel and wash the potatoes, then cut into thin slices, 2-3 mm.

3. Rinse the potatoes by starch and leave to drain.

4. Meanwhile, chop the mushrooms.

5. Heat the oil in a frying pan with a thick bottom over medium heat. Put the potato slices, mix with a wooden spoon so that all slices are coated with oil.

Add salt and pepper. Continue to stir until until you see how the potato slices are sticky, t. To. The potato starch starts to produce.

6. At the same time, heat the pan for the mushrooms, add one tablespoon of olive oil, put the mushrooms and season with salt.

7. Once the potato slices have become sticky, add the garlic and pour in the cream, as much as is necessary in order to fully cover the potato slices, but no longer (as shown, and can be less), just the taste will be less greasy, but still a rich and creamy.

8. Reduce heat and cook the potatoes for about five minutes, until the cream thickens slightly.

9. Remove from heat ready mushrooms.

10. Finely chop the parsley.

11. Remove the pan of potatoes from the heat and check the spice on the palate. At this point you can add salt or pepper, if their number appears to be insufficient. Stir in mushrooms and parsley dish.

12. Move all together in a baking dish. Bake in oven for 20-30 minutes.

13. The dish is ready!