STROGANOF WITH MUSHROOMS AND POTATOES
(for 3 servings)
portobello or champignons 280 g
oyster mushrooms (or champignons) 200 g
milk or cream 250 ml
water 150 ml
starch 2 tbsp
thyme 1 tsp
ground paprika 1 tsp
ground nutmeg 1/4 tsp
bay leaf 2 pcs garlic or asafoetida to taste
ground pepper, salt to taste
potatoes 6 pcs
green peas 0.5 cups
Wash the mushrooms and cut into large pieces. Heat oil in a frying pan, add all spices except bay leaf, turmeric and nutmeg. Fry over medium heat until mushrooms are cooked through. Dissolve the starch in water. Add peas, milk, water with starch, remaining spices and salt to the mushrooms. Stir well, bring to a boil and simmer over medium heat for 5-8 minutes. The sauce should thicken, be careful not to burn. I boil the potatoes in parallel until cooked. Small whole, young with skin, and large or old I clean and cut in half.
Then I bake in the oven at 200C until golden brown. You can fry until crusty in a pan. Put the sauce in the dish, add the potatoes and serve.