Shiitake and Potato Sour Cream Bake
Shiitake and sour cream are a perfect match! The aroma of Shiitake enhances the potatoes' flavor. The aroma of the dill is wonderful, and it goes well with white wine.
Ingredients
(2 servings)
-
5g
Dried Shiitake mushrooms
-
1/4 (65g)
Onion
-
2 (280g)
Potatoes
-
4 Tbsp
Sour cream
-
1 Tbsp
Shiitake soaking water
-
1/4 tsp (or a little more)
Salt
-
A pinch of
Pepper
-
2 Tbsp
(Panko) breadcrumbs
-
A pinch of
Dried dill, if available (if not, dried parsley will do fine)
-
1 Tbsp
Olive oil
-
Steps
1
Rehydrate the dried Shiitake and slice. Finely chop the onion.
2
Boil and mash the potatoes.
3
Stir fry 1. in the olive oil until soft, then add half the salt, the sour cream and the Shiitake rehydrating liquid, and mix well.
4
Season with the pepper and the remaining salt.
5
Put 4. in a heat-resistant dish containing 2. and sprinkle the breadcrumbs and dill on top. Bake in an oven at 230 degrees Celsius for ten minutes or a little more until a grilled color starts to appear.
