Baby Portobello Mushrooms with Potatoes

Use a bit of playfulness and imagination to make real mushrooms grow on your plate!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 8 pieces Mushrooms, mauve

  • 8 pieces Potatoes, white

  • 4 spoon Oil, olive

  • 1 l Water

  • 2 pinch Salt, table

  • 3 spoons Sour cream

Steps

  1. Wash and clean the baby portobello mushrooms, trim the stems, and dry the caps with a paper towel. Thoroughly scrub and wash the unpeeled potatoes. Place a larger pot on the stove, add the potatoes, and cover them with cold water. Salt the water and cover. Cook the potatoes for 15 to 20 minutes.

  2. Meanwhile, place a pan on the stove and heat olive oil. Salt the mushrooms and first sear them on the bottom side. Cook them until they turn brown (approximately 3-5 minutes). Then flip the caps and sear the top side.

  3. Once the potatoes are cooked, cut off the bottom part. Place the potatoes on plates with the cut side down, and place the mushroom cap on top. Prepare a small piping bag filled with sour cream. Cut the edge of the bag with scissors and carefully pipe dots onto the caps.

  4. Serve the prepared dish on plates and offer it to guests as a side dish or snack.

Nutrition Information (Per 100g)

  • Calories: 53.71 kcal
  • Fat: 1.43 g
    • Saturated Fat: 0.18 g
  • Carbohydrates: 8.84 g
    • Sugars: 0.57 g
  • Protein: 0.71 g
  • Fiber: 1.25 g

Advice

The flavor of the prepared dish can be enhanced with selected spices such as oregano and basil. Instead of sour cream, you can use homemade mayonnaise. When trying to place the mushroom cap on the potato, you can use a toothpick for assistance. Insert it three-quarters into the potato and place the cap on the remaining quarter. Potato mushrooms will certainly be a great addition to homemade snacks.