This is an incredibly spectacular dish that will impress even experienced guests with its originality. Potatoes here play the role of dishes.
You will need:
– 4 large potatoes
– 400 g of champignons
– 1 onion
– 100 g butter
– 1/2 tablespoon flour
– 250 ml of cream
– salt pepper
– 100 g grated cheese
How to cook:
1. Potato tubers are well washed, but not clean. Cut each potato lengthwise into 2 equal parts.
2. Then gently, with the help of a dessert spoon, scrape the flesh of the potato. We need a kind of boat made of potatoes with a side thickness of not more than 5-7 mm.
3. Put the resulting potato boats in cold water so that the potatoes do not turn black and give off extra starch.
4. In the meantime, deal with the rest of the ingredients. Melt the butter in a pan, put our mushrooms in it.
5. Stew mushrooms on moderate heat for about 5-7 minutes, then add to them finely chopped onion.
6. Stew mushrooms with onions for another 5-7 minutes over medium heat, then add flour to the pan. 7. Quickly mix to thicken the mass.
8. Stir in the flour well and add cream or sour cream to the pan. Salt, pepper and stew for another 3-4 minutes until thickened cream (or sour cream). Remove from heat.
9. Put our potato boats in heat-resistant and lightly oiled dishes, put a small piece of butter in each boat, as well as a little salt and pepper.
10. Fill the boats with mushroom filling.
11. Put our potato boats in the oven, preheated to 180-200 degrees.
12. Bake juliens in potatoes for 15 minutes, then sprinkle each boat with grated cheese to form a kind of cheese cap. We put back in the oven and bake another 15 minutes until cooked.
13. As soon as the potato is covered with a golden crust from all sides, it means that the dish is ready.
14. Before serving, a little bit of melted butter can be shed on each potato.
Enjoy your meal!
Categories: Christmas Desserts