Mum's mushrooms and potato bake
- Sunday Feast
- Serves 2
- Prep 10 min
- Cook 50 min
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 tas plain flour
- butter
- 200 gm sour cream
- 1 onion, finely chopped
Method
- Cut potatoes into cubes and boil for at least 15 minutes until tender.
- 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.
- 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.
- 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.
- Place casserole in the oven and bake for 15 minutes.
Published 28 August 2015. All recipes