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Baked potatoes with mushroom cream

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Ingredients for 4 servings:

  • 8 medium-sized potatoes
  • 100 g onion(s)
  • 500 g mushrooms
  • 2 tomatoes
  • 1 bunch of chives
  • 2 tbsp oil
  • 2 tbsp flour
  • 375 ml vegetable broth
  • 200 g whipped cream
  • Salt
  • pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash the potatoes and wrap them in aluminum foil. Bake in a preheated oven (225 degrees Celsius) for about 1 hour. Chop the onions. Halve the mushrooms, quarter the tomatoes, remove the seeds, and dice the flesh. Finely chop the chives. Heat the oil. Sauté the onions. 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.

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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.

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