Hungarian-style Baked Potatoes with Mushrooms | Creamy and Crispy
(0)
50 min
Under an hour
Kifli Kukták
Szaftos, krémes és ellenállhatatlanul finom magyaros tepsis burgonya pirított barna csiperkegombával, édes fűszerpaprikás tejföllel és aranybarnára sült, ropogós Trappista sajttal a tetején. Tökéletes, kiadós családi ebéd vagy vacsora.
Preparation method
Preparation
Wash the potatoes thoroughly, then boil them unpeeled in slightly salted water for about 15-20 minutes until semi-soft. Allow them to cool slightly, then peel and slice into 0.5 cm thick rounds.
Clean and slice the chestnut mushrooms. Finely dice the onions, and crush the garlic.
Preparing the mushroom ragout and paprika sauce
Melt half of the lard (20 g) in a pan. Add the onions and sauté until translucent, then add the crushed garlic and sliced chestnut mushrooms. Sauté over high heat for 5-6 minutes until the liquid from the mushrooms evaporates and they turn a nice golden brown.
Chef's tip
If you want to make the dish even heartier, you can add 100 g of diced smoked bacon or homemade sausage when sautéing the mushrooms.
It is best served with sourdough pickles, pickled apple peppers, or fresh butterhead lettuce.
Ingredients
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