Mushrooms and baked potatoes with sour cream

Ingredients for 4 servings:

• 1 ½ kg potatoes
• 800 g mushrooms
• 3 cloves garlic
• 1 cup crème fraîche
• 1 cup sour cream
• ¾ tbsp mayonnaise
• 1 pinch(s) of sugar
• n. B. Oil
• e.g. salt and pepper
• 1 pinch(s) pizza seasoning
• n. B. Paprika powder, sweet
• 1 tbsp vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

pan-sautéed mushrooms with oven-baked potatoes and sour cream

For the baked potatoes, peel and halve the potatoes. Spread oil evenly on a baking sheet, if desired. Sprinkle with salt, pepper, paprika, and pizza seasoning. Peel 2 garlic cloves, slice thinly, and arrange on the baking sheet. Finally, place the potato halves cut-side down on the baking sheet, drizzle with oil, and bake in the oven at 200°C (top/bottom heat) for about 45 minutes. Wash the mushrooms and trim off the stem ends. Heat a little oil in a pan over medium heat. Add the whole mushrooms to the pan and sauté with the lid on. If desired, prepare in 2 batches. Finally, sprinkle with salt and pepper. For the sour cream, mix the cups of crème fraîche and sour cream with a pinch of sugar, salt, pepper, vinegar, mayonnaise, and crushed garlic. Plate the potatoes and mushrooms with the dip and serve. Tip: This dish goes well with tagliatelle pasta and gravy. You can add the mushroom juices from the pan to the gravy, so nothing goes to waste.