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Mushroom potato pudding
1 serving
The potatoes are cooked in peel, peeled, sliced and mixed with half the total amount of butter. The tin, lubricated with butter and sprinkled with breadcrumbs, is stacked with half the total amount of potatoes. The peeled and washed mushrooms are cut into small pieces and simmered in oil, after which they are mixed with sour cream, finely chopped greens, salt and pepper. A number of mushrooms prepared as above are laid on top of the potatoes. A row of thin circles of steep eggs is placed on top of the mushrooms, then a row of remaining potatoes. Sprinkles with chopped dill and parsley. Pudding is baked in an oven over medium heat.
The potatoes are cooked in peel, peeled, sliced and mixed with half the total amount of butter. The tin, lubricated with butter and sprinkled with breadcrumbs, is stacked with half the total amount of potatoes. The peeled and washed mushrooms are cut into small pieces and simmered in oil, after which they are mixed with sour cream, finely chopped greens, salt and pepper. A number of mushrooms prepared as above are laid on top of the potatoes. A row of thin circles of steep eggs is placed on top of the mushrooms, then a row of remaining potatoes. Sprinkles with chopped dill and parsley. Pudding is baked in an oven over medium heat.
butter - 60 g, potatoes - 500 g, parsley greens to taste, dill to taste, salt to taste, breadcrumbs to taste, fresh mushrooms - 250 g, pepper to taste, eggs - 2 tsp, sour cream - 2 tbsp. spoons
