Creamy potato with mushrooms

Would you like to cook a dish you can't tear yourself away from? Here, yummy homemade creamy mushroom potato recipe, which no one can resist. What a delicious aroma! And what an amazing taste this dish has! Delicate potatoes, juicy mushrooms and creamy sauce are just crazy! If you were looking for a recipe on how to cook potatoes in an unusual way, be sure to take this recipe for potatoes with mushrooms in cream with a photo on a note. Moreover, I recommend potatoes and mushrooms to cook in exactly the same way as described in the recipe - the taste of this dish largely depends on it. Take the time to first fry the mushrooms and stew the potatoes in cream, and then bake all this beauty in the oven. As a result, you will get a fragrant and tasty second course for lunch.

Ingredients for Cooking Potatoes with Cream Mushrooms

Step by step cooking with a photo of potatoes with mushrooms in cream

1. Cut the peeled potatoes into thin slices.
   
2. Rinse chopped potatoes with starch water. Set to drain.
   
3. Cut champignon mushrooms into thin plates.
   
4. Fry the mushrooms in a pan with 1-2 tablespoons of vegetable oil. Salt the mushrooms.
   
5. Preheat another pan or use the one in which the mushrooms were cooked. Fry the chopped potatoes for 5 minutes, stirring it periodically. Add salt and pepper to taste to taste.
   
6. Add chopped garlic to the potato. Pour the cream into the potato so that it is completely covered. Cream and less may be needed.
   
7. Stew the cream potatoes for another 5 minutes. The cream is slightly thickened and absorbed into the potato, making it very tender.
   
8. Add fried mushrooms and finely chopped parsley to the creamy potatoes. Stir, taste, to determine if more salt or pepper is needed.
   
9. Put the potatoes with mushrooms and cream in the prepared form and place in a preheated oven for 20-30 minutes.
   

Creamy mushroom potatoes are served hot with fresh or pickled vegetables. Enjoy your meal!