Description
Tartufolo. Baked potatoes with creamy mushroom filling, under a creamy garlic sauce and herbs can be as a snack for lunch and the main dish for dinner. Amaze your guests. The idea of the recipe thank Eugene (Eugene).
Ingredients
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Potatoes
4 piece
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Onion
1 piece
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Mushrooms
80 g
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Sour cream
3 Tbsp
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Garlic
2 tooth
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Greens
1 Tbsp
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Dry white wine
2 Tbsp
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Vegetable oil
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Salt
-
Black pepper
Cooking
Peel the potatoes, cut about 1/4-1/3 upper part - it will be a "cap". Of the remaining parts carefully cut the core.
Then fry potatoes in vegetable oil until it will turn brown, put on paper towel.
To prepare the filling. At the same vegetable oil fry the finely chopped onion.
Add the mushrooms, cook until evaporate any excess liquid. Then pour the wine, let it evaporate the alcohol, season with salt and pepper, remove from heat.
Potatoes filled with stuffing.
To make the sauce. Mix the sour cream, chopped herbs and crushed garlic.
Season with salt and pepper, mix well.
Spread the sauce over the mushrooms, cover with the potato lid.
Wrap each potato box in foil, put in a preheated 200*With the oven for 30-35 minutes until tender.
Cool slightly and serve. Bon appetit!
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