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Mushroom potato pudding
1 serving
potatoes are cooked in peel, peeled, sliced and mixed with half the total amount of butter. b form, lubricated with butter and sprinkled with crumbs, half of the total amount of potatoes is stacked. Peeled and washed mushrooms are cut into small pieces and stewed 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. sprinkled with chopped dill and parsley. pudding is baked in an oven over medium heat.
potatoes are cooked in peel, peeled, sliced and mixed with half the total amount of butter. b form, lubricated with butter and sprinkled with crumbs, half of the total amount of potatoes is stacked. Peeled and washed mushrooms are cut into small pieces and stewed 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. sprinkled with chopped dill and parsley. pudding is baked in an oven over medium heat.
potatoes - 500 g, fresh mushrooms - 250 g, eggs - 2 pcs., butter - 60 g, sour cream - 2 tbsp. spoons, dill to taste, parsley greens to taste, salt to taste, pepper to taste, ground crumbs to taste
