Mum’s mushrooms and potato bake

August 28, 2015
Cuisine
Serves 2 People
Prep time
10m
Cook Time
50m

This is my mum’s recipe, engraved in my memory since my childhood. The one she cooked , had freshly picked mushrooms from the  forest in the north of Russia. In Australia, they do not pick up mushrooms in the forest, so the supermarket mushrooms will do just fine. The recipe could easily feed 4, but since it is Sunday, you can tuck in, just two of you…

Ingredients

  • 8
    large potatoes, cut into cubes
  • 700
    button mushrooms
  • 2 Tablespoons
    plain flour
  • butter
  • 200 Grams
    sour cream
  • 1
    onion, finely chopped

Instructions

  1. Cut potatoes into cubes and boil for at least 15 minutes until tender.

  2. Chop mushrooms into quartes and set aside. Fry onion in olive oil in a large frying pan. When onion is soft, add mushrooms and fry till mushrooms are soft. Season with thyme if you like.

  3. Take a generous serving of butter and melt it in a small frying pan. Add flour, stir well. Add sour cream. Reduce heat to low and simmer for 5 minutes till the sauce thickens a bit.

  4. Preheat oven to 200 C. Drain potatoes. Add to the ovenproof casserole. Place a layer of mushrooms on top of potatoes. Pour sour cream mixture on top. Close the lid.

  5. Place casserole in the oven and bake for 15 minutes.

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