Baked potatoes with mushrooms and tomatoes, in the sleeve

Potato Escalope 519 Last Update: Jul 29, 2021 Created: Jul 29, 2021 0 0 0
Baked potatoes with mushrooms and tomatoes, in the sleeve
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Easy
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Cooking is simple: first, fry the onion with champignons, and to give the mushrooms an original taste and beautiful color, add soy sauce. Then put the vegetables and mushrooms in the sleeve and turn on the oven. The further process does not require your participation! The vegetables baked in the sleeve do not lose their juiciness and shape and at the same time become soft, aromatic, with the taste of sauce and dried herbs.

Ingredients

Directions

  1. Rinse the vegetables, peel the onions and garlic. Wipe the mushrooms with a damp paper towel.
  2. Cut the onions into thin half rings.
  3. Heat vegetable oil in a skillet and fry onion half rings over high heat for 1 minute, until soft.
  4. Cut the champignons in half or cut into slices if the mushrooms are large. Add the mushrooms to the onion in a skillet and saute over medium heat for 4-5 minutes, until soft.
  5. Pour soy sauce into a skillet, stir and simmer for 1 minute.
  6. The mushrooms and onions are ready for further use; remove the pan from the heat.
  7. Turn on the oven to preheat to 190 degrees.
  8. Peel and cut the potatoes into large slices or halves. If the potatoes are young, you do not need to peel them, you just need to wash them very thoroughly with a brush.
  9. Cut the tomatoes into slices, coarsely chop the garlic.
  10. Combine the potatoes, garlic, tomatoes, and the contents of a skillet in a deep bowl with the butter and sauce in which the mushrooms and onions were stewed. Add salt, pepper mixture, dried basil and provencal herbs. Mix everything.
  11. Put all vegetables and mushrooms together with the sauce in a sleeve, tie it tightly on both sides. Place the sleeve into the mold.
  12. Bake vegetables in an oven preheated to 190 degrees for 25-30 minutes.
  13. Then remove the mold from the oven, cut the sleeve with scissors (be careful, the steam is hot!) And open it. Return the form with sleeve to the oven and bake the contents for another 10 minutes, until tender (be guided by the characteristics of your oven).
  14. Potatoes baked in a sleeve with mushrooms and tomatoes are ready. The dish can be immediately laid out on the plates.
  15. Such a rich, tasty, aromatic and juicy vegetable dish does not even require meat or fish - this is a complete dinner. Fresh dill goes well with vegetables, add a few twigs to the plate.
  16. Vegetables remain in the dish uncooked, whole, do not stick together and do not burn. And the oven is clean, which is also important!
  17. The combination of potatoes and mushrooms is classic, always successful!

Baked potatoes with mushrooms and tomatoes, in the sleeve



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Easy

Cooking is simple: first, fry the onion with champignons, and to give the mushrooms an original taste and beautiful color, add soy sauce. Then put the vegetables and mushrooms in the sleeve and turn on the oven. The further process does not require your participation! The vegetables baked in the sleeve do not lose their juiciness and shape and at the same time become soft, aromatic, with the taste of sauce and dried herbs.

Ingredients

Directions

  1. Rinse the vegetables, peel the onions and garlic. Wipe the mushrooms with a damp paper towel.
  2. Cut the onions into thin half rings.
  3. Heat vegetable oil in a skillet and fry onion half rings over high heat for 1 minute, until soft.
  4. Cut the champignons in half or cut into slices if the mushrooms are large. Add the mushrooms to the onion in a skillet and saute over medium heat for 4-5 minutes, until soft.
  5. Pour soy sauce into a skillet, stir and simmer for 1 minute.
  6. The mushrooms and onions are ready for further use; remove the pan from the heat.
  7. Turn on the oven to preheat to 190 degrees.
  8. Peel and cut the potatoes into large slices or halves. If the potatoes are young, you do not need to peel them, you just need to wash them very thoroughly with a brush.
  9. Cut the tomatoes into slices, coarsely chop the garlic.
  10. Combine the potatoes, garlic, tomatoes, and the contents of a skillet in a deep bowl with the butter and sauce in which the mushrooms and onions were stewed. Add salt, pepper mixture, dried basil and provencal herbs. Mix everything.
  11. Put all vegetables and mushrooms together with the sauce in a sleeve, tie it tightly on both sides. Place the sleeve into the mold.
  12. Bake vegetables in an oven preheated to 190 degrees for 25-30 minutes.
  13. Then remove the mold from the oven, cut the sleeve with scissors (be careful, the steam is hot!) And open it. Return the form with sleeve to the oven and bake the contents for another 10 minutes, until tender (be guided by the characteristics of your oven).
  14. Potatoes baked in a sleeve with mushrooms and tomatoes are ready. The dish can be immediately laid out on the plates.
  15. Such a rich, tasty, aromatic and juicy vegetable dish does not even require meat or fish - this is a complete dinner. Fresh dill goes well with vegetables, add a few twigs to the plate.
  16. Vegetables remain in the dish uncooked, whole, do not stick together and do not burn. And the oven is clean, which is also important!
  17. The combination of potatoes and mushrooms is classic, always successful!

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