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Potatoes with mushrooms in sour cream in the oven
Instructions
I peel the potatoes and cut them into small cubes of 1–1.5 cm. Small cubes bake evenly over the cooking time and soak up the sour cream sauce more quickly.
I cut the champignons into large slices of 5–7 mm. Mushrooms shrink in volume as they bake, so I cut them large – that way they stay "visible" in the finished dish.
I cut the onion into small cubes of 4–5 mm. In the pot the small onion dissolves into the sauce, giving up its sweetness and aroma.
I combine the potatoes with the mushrooms and onion in a bowl. I season with salt, pepper, dried garlic and khmeli-suneli to taste. I mix thoroughly by hand so the spices are evenly distributed. I transfer everything into a ceramic pot, add the sour cream on top and cover with the lid. I bake for 1 hour at 200 °C until the potatoes are completely done.
The potatoes with mushrooms in sour cream in the oven are ready! I serve them hot, straight from the pot, as a dish in their own right or alongside meat or fish. If you like, sprinkle with fresh herbs.
Tips
- 1
Use any mushrooms you like – porcini (the most aromatic), chanterelles (a fruity accent), honey mushrooms (firm and crunchy), or champignons (tender and easy to find).
- 2
Ceramic pots hold heat well – you can make the dish ahead of time and serve it an hour later, and it will still be hot.
- 3
Add 30 g of grated cheese 10 minutes before the end of cooking for a golden cheese crust. I use a similar approach for pot roast.
- 4
Scale the ingredients up in proportion for several pots – handy for a large family.
FAQ
Do the mushrooms need to be fried first? +
No, in the pot everything cooks evenly – that is the convenience of the "pot" method. The sour cream and the vegetables' own juices create a braise in the oven. If you want a deeper "fried" mushroom flavour, you can pan-fry them first for 5–7 minutes until golden – it takes time but gives a richer result. Without frying you get a more "delicate" dish, with frying a more "restaurant-style" one. The choice is yours.
What can replace the sour cream in this recipe? +
Use cream of 20–33% fat (a creamier flavour), plain unsweetened yoghurt (a lighter option with a slight tang), a 50/50 mix of sour cream and mayonnaise (a richer version), or processed cheese (it melts into a thick sauce). For a plant-based version use coconut or soy cream – they add an unusual, exotic accent. Each substitute gives the dish its own character – try different options for variety.
Can I cook it without a ceramic pot? +
Yes, bake it in any heatproof dish under foil, adding 15 minutes to the time (1 hour 15 minutes in total). A glass dish with a lid will also work. Even a deep cast-iron pot or a duck roaster gives a similar "pot" effect. The main thing is that the dish must be covered with a lid or foil to create the braising effect. In an uncovered dish the potatoes will dry out in the same time.
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