Autumn recipe: creamy mushroom and vegetable bake with boletes
Latvian newspaper Latvijas Avīze has published a recipe for a bake made with boletes or orange-cap boletes, potatoes and cream. It is baked in the oven at 200 °C.
Latvian daily Latvijas Avīze has published an autumn recipe for a creamy mushroom and vegetable bake on its website. The dish is built around boletes or orange-cap boletes (aspen mushrooms), combined with potatoes, carrots and cream, and is presented as a meal for the lunch table. The recipe comes from the paper's Lasi.lv section.
Ingredients
The bake calls for 800 g of potatoes, 700 g of boletes or orange-cap boletes, 250 ml of cream and 50 g of butter. It also includes two boiled carrots, a bell pepper, a tomato and an onion. For seasoning there is a pinch of rosemary, a teaspoon of salt and half a teaspoon of ground black pepper, with fresh greens for serving.
Method
- Boil the potatoes in their skins, then peel them and grate them on a coarse grater.
- Boil the carrots, peel them and grate them into thin strips.
- Clean the mushrooms and cut them into pieces. Cut the onions into medium-sized chunks and fry them with the mushrooms in butter.
- Dice the tomato and the pepper.
- Mix the cream with the spices and salt.
- Layer the vegetables and mushrooms in a baking dish, pour the cream sauce over them and bake at 200 °C until the bake turns golden brown.
The finished dish is served with freshly chopped greens. The source does not state the number of portions or the baking time.
