Slavic Braised Potatoes with Mushrooms

Anastasia

4 years ago

This dish is so Slavic that you’ll start speaking with Russian accent after having it. I warned you.

Behold the majestic slowly braised potatoes with mushrooms! All you have to do is to peel and chop the veggies, quickly sauté them with mushrooms, cover with vegetable stock and let your oven do the magic. Forget about it for couple of hours (if you’re patient enough) and don’t let mouth-watering flavors distract you. Easier said than done!

Preheat oven to 355°F (180°C).

These are traditional pots that my family uses for braised potatoes.

Heat oil in a skillet over medium heat. Sauté onion and carrot for few minutes until onion is soft and translucent. Add garlic and stir for a minute.

Now throw in chopped mushrooms, season with salt and cook for about 5 minutes or until most of the liquid is evaporated.

Finally add potatoes, nutmeg and black pepper. Stir well and switch off the heat.

Cute miniature pot to serve it as a side dish.

Divide potato-mushroom mixture between two individual pots. Pour vegetable stock so it almost covers the potatoes. Place bay leaf in each pot, cover and put in the oven.

Leave your potatoes to slowly braise for 1 1/2 to 3 hours, the longer the better.

Serve as a main course or divide it between miniature pots for a cute side dish.

Slavic Braised Potatoes with Mushrooms

Slowly braised potatoes with mushrooms, Slavic style.

Author: Anastasia
Prep Time: 10 min
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Yield: 2
Category: Main course, Side dish
Cuisine: Slavic, Russian, Ukrainian

Ingredients

500g potatoes, peeled and cut into chunks
1 medium onion, diced
1 carrot (about 80g), diced
1 garlic clove, minced
2 C chopped mushrooms
1/4 tsp ground nutmeg
2 bay leaves
1 1/2 C hot vegetable or mushroom stock
salt and black pepper to taste
oil for cooking

Instructions

Preheat oven to 355°F (180°C).
Heat oil in a skillet over medium heat. Sauté onion and carrot for few minutes until onion is soft and translucent. Add garlic and stir for a minute.
Now throw in chopped mushrooms, season with salt and cook for about 5 minutes or until most of the liquid is evaporated.
Finally add potatoes, nutmeg and black pepper. Stir well and switch off the heat.
Divide potato-mushroom mixture between two individual pots. Pour vegetable stock so it almost covers the potatoes. Place bay leaf in each pot, cover and put in the oven.
Leave your potatoes to slowly braise for 1 1/2 to 3 hours, the longer the better.
Serve as a main course or divide it between miniature pots for a cute side dish.