Protein, carbohydrates and taste: the Champignons in Cream Sauce with Dill and Baby Potatoes is a very satisfying vegetarian recipe, perfect for lunch.
Preparation time: 10 minutes
Cooking time: 30 minutes
- 300g of Champignon mushrooms
- 2 medium onions
- 1/2 cups Sunflower / olive oil
- 200g sour cream
- 2/3 kg baby (new potatoes)
- salt, pepper
Heat the oil in a pan, add the onion and cook for a 3 minutes; stir gently. Cut the mushrooms into quarters and them to the pan. Reduce heat, cover the pan and cook for 30 minutes, until the mushrooms become soft; stir from time to time.
Add the sour cream and stir continuously, adding salt and pepper to taste.
Wash the baby potatoes, leaving the skin on. Cut them in quarters (if they are small, you can leave them in one piece). Boil them in a separate pot in water with salt and a garlic clove, until they become soft.
On each plate add 3-4 potatoes and 3-4 spoons of the mushrooms in cream sauce. Decorate with dill and enjoy!