Cream Pans with Chop Mushrooms and Baked Potatoes

5 from 7 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 67 kcal


for the creamer

  • 4 Pork chop cut into fine strips
  • 2 Chopped onion
  • 2 Garlic cloves chopped
  • 2 Thin strips of carrots
  • 425 g Canned mushrooms
  • 0,25 L Milk or cream I took milk I forgot to buy cream
  • Salt and pepper
  • Garam masala
  • 50 g Finally, 2 corners of processed cheese to bind

for the baked potatoes

  • 6 Jacket potatoes
  • 1 tbsp Rapeseed oil
  • Salt and pepper
  • Rosemary freshly chopped finely
  • Dried oregano, rubbed


  • Cut the jacket potatoes into even diamonds. Season the oil with salt, pepper, rosemary and oregano, turn the potato wedges evenly, place on a baking sheet lined with baking paper and bake for 30 minutes at 150 degrees until crispy
  • During this time, season the meat strips with the above-mentioned spices with the onion and the garlic and fry the carrot strips vigorously, drain the mushrooms and add the mushroom water, stir the mushroom water with the milk and then put the lid on and everything for 15 minutes When the meat and carrots are soft, add the cheese wedges (I had herb cheese wedges) and let melt down. Now season again to taste and serve with the baked potatoes.
  • I wish you bon appetite.


Serving: 100gCalories: 67kcalCarbohydrates: 0.1gProtein: 3.2gFat: 6g
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Written by John Myers

Professional Chef with 25 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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