in Recipes

Baked potato with mushroom cream

updated

Spread the love

Ingredients for 4 servings:

  • 8 medium-sized potatoes, 150 g each
  • 100 g onion(s)
  • 500 g mushrooms
  • 2 tomatoes
  • 1 bunch of chives
  • 2 tbsp oil
  • 2 tbsp flour
  • 0.38 liters of broth, clear, instant
  • 200 g whipping cream or reduced-fat cream
  • salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the potatoes and wrap them in aluminum foil. Bake in a preheated oven (electric oven: 225°C, fan oven: 200°C) for about 1 hour. Chop the onions. Halve or slice the mushrooms. Quarter the tomatoes, remove the seeds, and dice the flesh. Finely chop the chives. Heat the oil. Sauté the onion. Add the mushrooms and fry. Dust with flour. Stir in the broth and cream. Bring to a boil briefly. Season to taste with salt and pepper. Stir in the diced tomatoes and chives. Remove the potatoes from the foil and cut them crosswise. Serve on plates with the mushroom cream.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pasta bake with cherries

Pineapple – Coconut – Jam