How to make mushrooms and cream potatoes, a pan recipe for a tasty dish that can be served as an accompaniment to smoked and softened herring in milk.
Ingredients for 4 people
- 500 g of potatoes
- 25 g of dried mushrooms softened in warm water
- 1 small onion, finely chopped
- 40 g of butter
- 2 dl of liquid cream
- salt
How to prepare mushroom and cream potatoes
Wash the potatoes and cook them in their skins in abundant lightly salted water.
Drain them al dente, peel them and cut them into not too thin slices.
In a pan with the butter, brown the onion over medium heat, then add the squeezed mushrooms.
Brown for a few minutes then add the potatoes.
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Cook everything for about ten minutes on moderate heat, then salt lightly and pour in the cream.
Turn over taking care not to break the potatoes, then leave them on low heat until they have absorbed almost all the cream at a time.
Transfer the preparation to a tray and serve immediately on the table.
