Baked Mushrooms with Potatoes
Three lines of recipe, but really it’s a trick: big mushroom caps become little frying pans. A cube of butter set in the hollow — a couple of teaspoons, roughly 10 g, is right for a palm-sized cap — melts under the heat, meets the juices the mushroom releases, and pools inside the cap instead of running across the sheet.
That’s exactly why these mushrooms are wiped with a damp cloth rather than washed. The spongy flesh drinks water and hands it back in the oven, and a wet cap gives you steaming, not a sauce. The salt goes on immediately: it draws out a little juice, which has just enough time in those ten minutes to marry with the butter — provided the oven is properly hot before the tray goes in.
- Use meaty caps: portobellos, porcini (cèpes), or birch boletes. Thin, brittle caps simply shrivel.
- Finish the potatoes alongside the mushrooms — browned in a skillet, or in the same dish with onion and a spoonful of full-fat sour cream.
Part of Ukrainian cuisine — 447 more recipes in the section.
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Ingredients
Instructions
Wipe the large mushroom caps with a damp cloth, sprinkle with salt, and arrange hollow side down on a buttered baking sheet.
Place a piece of butter in each cap and set in the preheated oven for 10 minutes.
Remove the mushrooms from the oven and finish cooking them together with the potatoes until done.
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