Potatoes with mushroom sauce

An autumn dinner from mushroom season. The sauce is rich, but there's only a spoonful or two of sour cream.

⏱ 35 min · serves 2 · Lithuanian home cooking · Not spicy at all

412kcal
14 gprotein
67 gcarbs
12 gfat
10 gfibre

Per serving, out of 2. Worked out from the grams of each ingredient using a food database – so it's approximate.

Allergens: Milk

Ingredients (serves 2)

  • Potatoes (raw)600 g
  • Mushrooms (button)400 g
  • Onion100 g
  • Sour cream 20%60 g
  • Rapeseed / sunflower oil10 g
  • Cucumber150 g

Also: Garlic, dill, thyme, salt, pepper

Method

  1. Get ready: peel the potatoes and halve the bigger ones. Finely chop the onion, slice the mushrooms, mince the garlic and chop the dill.
  2. Put the potatoes in a pan, cover with water and season lightly with salt. Cook over medium heat for 20–25 min, until a knife slides in easily.
  3. While the potatoes cook, heat 1 tbsp oil (10 g) in a frying pan over medium heat. Soften the onion for 3 min.
  4. Add the mushrooms and cook over high heat for 7–10 min, until the liquid has evaporated and the mushrooms are browned. For the last minute, stir in the garlic and thyme.
  5. Take the mushrooms off the heat and stir in 60 g sour cream (about 3 tbsp) and the dill. Season with pepper and a little salt.
  6. Slice the cucumber. Drain the potatoes and serve with the mushroom sauce and cucumber.

Tips

  • Cook the mushrooms in a hot pan and don't salt them too early – you want them browned, not stewed in their own juices.
  • Wild mushrooms work too – just boil or fry them well, as you usually would.
  • Add the sour cream off the heat – it won't curdle.
  • Want it lighter? Plain yoghurt instead of sour cream.

How much should you actually eat?

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Find this recipe in

LunchDinnerLithuanian classicsCheap recipesVegetarianGluten-free

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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.