{"id":10507,"date":"2016-09-20T11:01:45","date_gmt":"2016-09-20T09:01:45","guid":{"rendered":"https:\/\/ichkocheheute.de\/?p=10507"},"modified":"2023-11-02T11:08:25","modified_gmt":"2023-11-02T10:08:25","slug":"ofenkartoffeln-mit-champignon-kaese-sauce-baked-potatoes-with-mushroom-cheese-sauce","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2016\/09\/20\/ofenkartoffeln-mit-champignon-kaese-sauce-baked-potatoes-with-mushroom-cheese-sauce\/","title":{"rendered":"Baked Potatoes with Mushroom & Cheese Sauce"},"content":{"rendered":"

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I cook today:<\/strong> Baked Potatoes with Mushroom & Cheese Sauce<\/span><\/p>\n

Preparation:<\/strong> 10 minutes
\nCooking time:<\/strong> 90 minutes
\nTotal time:<\/strong> 1 hour & 40 minutes<\/p>\n

Category:<\/strong> Lunch Recipes, Vegetarian Recipes, Potato Recipes, Oven Baked Recipes
\nOur Recipe rating:<\/strong>
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\"Baked

Baked Potatoes with Mushroom & Cheese Sauce<\/p><\/div>\n

\"Baked

Baked Potatoes with Mushroom & Cheese Sauce<\/p><\/div>\n

Ingredients for 4 servings<\/span>:<\/strong><\/p>\n

    \n
  • 4 large potatoes (mealy or predominantly waxy)<\/li>\n
  • 3 – 4 spring onions<\/span><\/li>\n
  • 250 grams mushroomos<\/span><\/li>\n
  • 100 milliliters of white wine<\/span><\/li>\n
  • 100 milliliters of cream<\/span><\/li>\n
  • 200 milliliters of vegetable stock<\/span><\/li>\n
  • 2 tablespoons cream cheese spread<\/span><\/li>\n
  • 40 – 50 grams Parmesan cheese<\/span><\/li>\n
  • 1 tablespoon flour<\/span><\/li>\n
  • \u00bc teaspoon nutmeg<\/span><\/li>\n
  • oil for frying<\/span><\/li>\n
  • Salt & pepper<\/span><\/li>\n<\/ul>\n

    Kitchen Helper\/Gadgets:<\/strong><\/p>\n

      \n
    • 4 sheets of aluminum foil<\/li>\n
    • Large pan<\/li>\n<\/ul>\n

      Instructions:<\/strong><\/p>\n

      Preheat oven to 200\u00b0C (top\/bottom heat). Wash the potatoes, pat dry and then wrap each potato in 1 sheet of aluminum foil. Bake potatoes for about 70 – 90 minutes in the preheated oven. Cut mushrooms in half or quarters depending on their size. Cut spring onions in small rings.<\/p>\n

      …for the mushroom & cheese sauce:<\/em><\/p>\n

      Heat up a large pan with a drizzle of oil and saut\u00e9 the mushrooms over high heat for 2 – 3 minute, stirring or tossing occasionally. Now reduce the heat, add the spring onions & fry for another 1 – 2 minutes, stirring or tossing occasionally. Then sprinkle everything with 1 tablespoon of flour and saut\u00e9 stirring briefly.<\/p>\n

      Deglaze with 100 milliliters of white wine, 100 milliliters of cream and 200 milliliters of vegetable stock & bring to a boil. Allow the sauce to simmer for about 5 – 6 minutes, stirring occasionally. Then reduce the heat to a minimum and season with a pinch of salt, a pinch of pepper and \u00bc teaspoon of nutmeg. Finally stir in 2 tablespoons of cream cheese & about 50 grams of grated Parmesan.<\/p>\n

      …for the baked potatoes:<\/em><\/p>\n

      Get the potatoes out of the oven, halve lengthwise with a knife & unfold them. Fill the potatoes with the mushroom & cheese sauce and serve. Bon Appetite!<\/p>\n

      Video Tutorial:<\/strong><\/p>\n

      Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n