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Potatoes with mushrooms is a classic combination, loved by many since childhood. In this recipe, potatoes are baked separately from mushrooms on a "salt bed", which will give it the structure and aroma of baked potatoes on coals. You can use absolutely any mushrooms, but oyster mushrooms, thanks to their delicate aroma, will reveal the taste of the dish from a new side. A riot of flavors awaits you when tasting this dish, prepared according to our recipe. Surprise your guests and expect that they will ask you for the recipe.

Step 1

Sprinkle salt on the bottom of the baking tray and spread it evenly over the entire surface, creating a "salt cushion". Place the potatoes on the salt. Distribute the potato tubers away from each other. Place in the oven for 35-40 minutes.

Step 2

Check the potatoes for doneness with a toothpick. If they have become soft, take them out of the oven. Let them cool completely. Peel them.

Step 3

Cut the potatoes into large pieces 1.5–2.5 cm in size.

Step 4

Cut the oyster mushrooms into random pieces.

Step 5

Heat a frying pan with butter and place the potatoes in it.

Step 6

After the potatoes, add the mushrooms to the pan and fry the potatoes and mushrooms for 5 minutes.

Step 7

Pour hot broth into the pan, add salt and pepper to taste, stir.

Step 8

Place pieces of butter on top of the vegetables.

Step 9

Once the butter has melted, stir the dish and let it simmer on low heat for another 10 minutes.

Step 10

Place the potatoes on portioned plates. Garnish with a spoonful of sour cream and finely chopped parsley.