Baked Potatoes with Asparagus Peas and Mushrooms

Rating: 3.50 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)




A delicious mushroom dish for any occasion!

Put the clarified butter in a saucepan with the oil and melt.

Mix salt and pepper on a plate. Rinse the potatoes, dry them and cut them in half lengthwise. Dip the cut sides first into the salt mixture, then into the oil mixture, and place them cut-side down against each other on a baking sheet. Place the baking tray in the cold oven and bake the potatoes at 200 °C for 40 minutes until soft.

Rinse and clean the asparagus peas and the mushrooms. Cut the peas whole and the mushrooms into pieces. Remove the peel from the shallot, rinse and dry the parsley and pluck off the leaves. Chop both ingredients very finely. Melt the butter in a saucepan.

Roast peas in it at medium temperature for about 2 minutes and take out again. Fry the mushrooms, shallot and parsley in the frying fat at low temperature while stirring. Alternately add the vegetable stock and whipping cream and make at high temperature, stirring for about 5 min, until the sauce is creamy. Stir in the asparagus peas and heat through.

Arrange the vegetables with the potatoes on hot plates.

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