Dishes made from potatoes with mushrooms in cream are no less tasty than dishes made from the same ingredients stewed in sour cream. In addition, when using cream of any fat content, you do not have to worry about it curdling, as often happens with sour cream. You can cook potatoes with mushrooms and cream in a slow cooker, in a frying pan or in the oven - in any case, the result will be amazing.
Products:
- Fresh mushrooms: 800 g.
- Refined vegetable oil: 2 tbsp. l.
- Cream 15–20% fat: 1 cup.
- Small potatoes: 6–7 pcs.
- White bread: 6 slices.
- Onions: 2 pcs.
- Parsley: 1–2 tbsp. l.
- Chicken broth or water: 3 cups.
- Salt: ⅓ tsp.
Wash and chop the mushrooms. Finely chop the onion. Peel the potatoes and cut them into small cubes. Pour vegetable oil into the multicooker bowl. Sauté the onion in the BAKE mode for 10 minutes, stirring. Add mushrooms and potatoes. Add salt.
Fry in BAKING mode for 10 minutes. Pour in the broth until it barely covers the mushrooms and potatoes. Cook the soup in STEW mode for 40 minutes. Cool until warm, place in a blender, pour in the heated cream.
Grind the soup to a puree. Pour into the multicooker bowl and simmer in STEW mode for 20 minutes. Cut the bread slices into cubes and dry them in the oven preheated to 180 degrees for several minutes.
If you add water instead of chicken broth, also add 50g butter.
For the potato soup with mushrooms in cream prepared according to this recipe, you can serve finely chopped greens and croutons. Slices of bread can be toasted in a toaster and lightly rubbed with garlic.
Potatoes with mushrooms baked in cream
Recipe No. 1
- About 8 medium sized potatoes
- 400 grams of mushrooms (),
- 4 cloves of garlic,
- a small bunch of parsley,
- 4-5 tablespoons of vegetable or olive oil,
- sea salt and freshly ground black pepper,
- 300 ml heavy cream.
To prepare potatoes baked with mushrooms in cream, preheat the oven to 200 degrees. Peel and wash the potatoes, then cut into thin slices (2-3 mm).
Wash the potatoes well to remove starch and leave to drain.
Meanwhile, chop the mushrooms. Heat the oil in a thick-bottomed frying pan over medium heat. Lay out the potato slices and stir with a wooden spoon until all the slices are coated with oil. Add salt and pepper. We continue stirring until we see the potato slices become sticky, because... potatoes begin to release starch
At the same time, heat the frying pan for the mushrooms, add one tablespoon of olive oil, add the mushrooms, and add salt. As soon as the potato slices become sticky, add garlic and pour in cream, just enough to completely cover the potato slices, but no more (as practice has shown, less is possible), the taste will simply be less fatty, but still rich and creamy. Reduce heat and cook potatoes for about five minutes until the cream thickens a little.
Remove the cooked mushrooms from the heat. Finely chop the parsley. Remove the frying pan with potatoes from the heat and check the spices for taste. At this point, you can add salt or pepper if the amount seems insufficient. Stir mushrooms and parsley into the dish.
Place everything together in a baking dish. Bake potatoes with mushrooms and cream in the oven for 20 -30 minutes. It turned out to be a wonderful, quite nutritious second course. The wonderful combination of potatoes, mushrooms and cream makes this dish very homey and cozy.
Recipe No. 2
Ingredients:
- potatoes – 1 kg;
- champignons – 500 gr;
- onion – 1 large or 2 small pieces;
- flour – 1 tbsp;
- cream 20% – 400 ml;
- dill - a bunch;
- salt, ground black pepper;
- vegetable oil.
Cut the onion into thin quarter rings. Heat a couple of tablespoons of vegetable oil in a frying pan and sauté the onion over medium heat for two to three minutes. For now, wash and cut the champignons into cubes. Add them to the frying pan with the onions and fry everything together for another three to four minutes. Let's add some salt. Then sprinkle with flour (it will give the necessary thickness to the finished dish), stir, heat for a minute and turn off.
Peel the potatoes and cut them into very thin rings. Mix potatoes with mushrooms. Add cream, sprinkle the cream with salt (it spreads better this way), about 2/3 tsp.
And add finely chopped dill (without stems). Mix everything well. Grease a baking dish with vegetable oil and place our potatoes in it. Sprinkle black pepper on top.
Place the potatoes with mushrooms in cream in the oven, preheated to 180 degrees, for 30-40 minutes, until golden brown. Very tasty with fresh vegetables.
Mushrooms stewed with mushrooms in cream
Ingredients:
- Fresh champignons – 250 g
- Onion (medium) – 1 pc.
- Cream 30% – 150 ml
- Salt - to taste
- Pepper - to taste
- Greens (dill, parsley) - to taste
Cooking method:
Peel the mushrooms, rinse and cut into arbitrary pieces. Fry the onion finely until golden brown, add the mushrooms and fry. Next, add salt, pepper, chopped herbs and fill the dish with cream (or sour cream as an option). Heat the mushrooms over low heat until the sauce thickens.
Place the prepared mushrooms in bowls and decorate with herbs. Serve with boiled potatoes or hominy.
Recipes for potatoes with mushrooms and cream, stewed in a slow cooker
Recipe No. 1
Ingredients:
- potatoes - six tubers;
- ground pepper;
- two onions;
- 400 g frozen mushrooms;
- 30 g butter.
- sea salt;
- 100 ml cream;
- chicken fillet – 800 g;
- 2 cloves of garlic.
Cooking method:
1. Rinse the chicken fillet under running water; if there is skin, trim it off. Remove the film from the meat, dry it and cut into medium-sized pieces.
2. Thaw the mushrooms and fry them in the “baking” mode in vegetable oil until all the released juice has evaporated.
3. Peel the onion, chop quarters into rings and add to mushrooms. Fry everything together, stirring, for ten minutes.
4. Add chicken fillet cut into pieces into the bowl and fry, stirring, until the meat lightens.
5. Peel the potatoes and wash them well. Cut the vegetable into slices and add it to the bowl with chicken and mushrooms. Pour the contents with cream and add chopped garlic. Season the contents with salt and pepper. Stir.
6. Prepare the dish by activating the “baking” function, forty minutes. Close the lid. Serve potatoes stewed with mushrooms in cream as a separate dish with pickled or fresh vegetables.
Recipe No. 2
Ingredients:
- champignons – 400 g;
- salt – 10 g;
- potatoes – one and a half kilograms;
- hops-suneli – 5 g;
- three large onions;
- vegetable oil – 175 ml;
- 10% cream – 200 ml.
Cooking method:
1. Sort and peel the mushrooms. Place in a colander and rinse. Pat dry lightly on paper towels and cut each in half lengthwise.
2. Peel the potatoes, wash it under the tap and cut into large pieces. Remove the skins from the onion and roughly chop it.
3. Pour oil into the bowl of the device and heat it in the “fry” mode. Place the onion on the bottom and fry it until lightly browned. Add the champignons to the onions and cook for another five minutes, adding salt.
4. As soon as the liquid has evaporated, add potatoes to the mushrooms and fry, stirring, for the same amount of time. Salt again and pour cream over everything. Cook in simmer mode, stirring occasionally, for forty minutes, with the lid closed. Serve potatoes with mushrooms in cream, stewed in a slow cooker, garnished with sprigs of herbs.
A dish of potatoes fried with mushrooms in cream in a frying pan
Ingredients:
- 300 g fresh champignons;
- kilogram of potatoes;
- cream – 200 ml;
- bulb;
- vegetable oil;
- sea salt.
Cooking method:
1. To prepare potatoes with mushrooms in cream in a frying pan, remove the film from the champignon caps and wash them. Cut the mushrooms in half and then crumble into slices.
2. Heat vegetable oil in a frying pan. Place the mushrooms in it, cover with a lid and fry, stirring occasionally, until golden brown.
3. Peel the potatoes, rinse well and chop into thin strips. Cut the peeled onion into thin half rings.
4. Place a wide, deep frying pan on the stove and pour in quite a lot of vegetable oil. Fry the potatoes until golden brown over high heat, stirring occasionally. After about ten minutes, add the onion, sprinkle with salt and stir. Fry for another three minutes with the lid on. Then add the fried champignons, mix and continue to fry for the same amount of time.
5. Cover potatoes with mushrooms with cream and simmer, cover with a lid, for five minutes, stirring occasionally. Sprinkle with chopped herbs. Serve the potatoes, fried with mushrooms in cream, hot.
Potatoes baked with mushrooms and cream in pots
Ingredients:
- Potatoes 1 kg,
- champignons 600 gr,
- onions (2 pcs.),
- carrots 1-2 pcs.,
- cream (20%) 300 ml
Cooking method:
To prepare potatoes with mushrooms and cream in pots, separately fry the champignons with onions and carrots. Cut the potatoes into cubes. Place everything in a separate container so you can mix it. Salt and pepper to taste, mix and place in pots. Pour cream on top. Bake for 20 minutes until the potatoes are done. Open the pots and pour cream again. Cover and let it sit in the hot oven. Some housewives like to make a lid from ordinary yeast dough. This needs to be done in advance, if you don’t mind spending 30-40 minutes while the dough rises, then pinch off pieces of dough, form lids and cover the pots with them. It takes about an hour to cook potatoes with mushrooms and cream in pots.
Mushrooms with chicken and potatoes in cream
Required ingredients:
- chicken fillet – 500 grams;
- potatoes – 400 grams;
- leeks (stems) – 2 pieces;
- (small) – 150 grams;
- onions (small) – 3 pieces;
- carrots – 3 pieces;
- cream – 100 ml;
- flour – 50 grams;
- egg yolk – 2 pieces;
- butter – 50 grams;
- salt, pepper, herbs.
Cooking method:
To prepare “Blanquette” - potatoes with chicken fillet and mushrooms, it will take on average 1 hour 10 minutes, including preparation of ingredients - 10 minutes, heating process - 60 minutes.
Step-by-step plan for preparing the French dish "Blanquette" - potatoes with chicken and mushrooms.
The first stage is preparatory:
Potatoes and onions are cut into 4-6 parts depending on the size of the vegetables.
Carrots are cut into small circles.
The second stage is heat treatment:
The fillet is placed in bubbling, salted water and cooked for 30 minutes. Then chopped vegetables and spices are placed in the pan. After 15 minutes, leek stalks are added to the meat. Cooking continues until the carrots and potatoes are ready.
Ready vegetables and meat are placed in a colander. The cooled meat is cut into small pieces and combined with vegetables.
Melt the butter in a separate container. Flour is introduced into it in small portions (so that there are no lumps). Then cream and egg yolks are poured in. The ingredients are mixed, spices and previously prepared broth (1.5-2 cups) are added. The consistency of the liquid base of the Blanket dish should be like liquid sour cream.
Boiled vegetables (except leeks), meat and canned mushrooms are poured with white sauce and heated for a couple of minutes.
Mushrooms with chicken meat and potatoes in cream are sprinkled with chopped herbs and served for lunch as a main dish or for dinner as a main course.
Mushrooms and potatoes are an excellent combination, and if you add cream, then you will get a simply wonderful dish that can satisfy the taste needs of everyone at home, because no one can resist its smell. But it’s worth considering that the taste of the potatoes will depend on the mushrooms purchased. You can buy champignons, chanterelles or porcini mushrooms. You can even buy canned food.
The potatoes according to the proposed recipe turn out unsurpassed and satisfying. You can change the quantity of products, so if you need to make less, buy not many ingredients. It is also worth noting that the dish is attractive in appearance, and also not very expensive. The end result is a nutritious and wonderful dish. And thanks to the combination of products such as cream, mushrooms and potatoes, it becomes very homely. In general, try it and enjoy!
Recipe ingredients:
- Potatoes – 8 pcs.
- Garlic – 4 cloves
- Mushrooms – 400 gr.
- Parsley - bunch
- Oil (olive or vegetable) – 4-5 tbsp. lie
- Heavy cream – 300 ml
- Ground black pepper - to taste
- Salt - to taste
Cooking potatoes with mushrooms in cream
First preheat the oven to 200 degrees. Peel the potatoes, cut them into thin pieces (3 mm each).
Heat a frying pan with oil. Make the heat medium, and take a frying pan with a thick bottom. Place the potatoes there, stirring with a wooden spoon until all the pieces are coated with oil. Salt and pepper. Stir until potatoes become sticky.
Slice the mushrooms.
Heat a frying pan, add a tablespoon of oil, then add the mushrooms and salt.
When the potato pieces become sticky, add garlic, pour in cream - it should cover the potatoes, then the taste will not be so greasy.
Then reduce the heat and cook the potatoes for about 5 minutes until the cream begins to thicken. Remove cooked mushrooms.
Then finely chop the parsley.
Remove the pan from the potatoes and taste the spices. You can add a little salt or pepper if necessary. Then stir the mushrooms and parsley into the potatoes and transfer to the mold.
Bake in the oven for half an hour at 180 degrees.
When the specified time has passed, you can serve the delicious dish!
12.03.2018
Potatoes themselves have a neutral taste. To give it an original sound, many people add mayonnaise. But it is not very useful (especially in hot dishes). Potatoes with cream and cheese in the oven will be much tastier and healthier. Read on to learn how to prepare it!
An amazing dish - potatoes baked with cream in the oven, in which you can feel the creamy notes, and is very simple to prepare. Although it does not contain meat, it is quite filling.
Ingredients:
- potato root vegetables - 1 kg;
- cream with a fat content of 20% - 400 ml (or less fat - 10%);
- hard cheese - 200 g;
- soft butter - 50 g;
- pepper;
- dry aromatic herbs or other spices;
- salt.
Advice! Do not add too much salt, as the cheese will give the dish a salty taste.
Preparation:
Advice! If you pre-boil the potatoes in their jackets, they will definitely be baked and soft, and the baking time of the dish will be reduced to 20 minutes.
Cream plus mustard is the perfect sauce for potatoes
Creamy filling softens the taste of potatoes, making them very tender. To make potatoes with cream and cheese in the oven more spicy and aromatic, cook them with garlic using the following recipe (this dish will be more popular with the stronger sex).
Ingredients:
- potatoes - 700-800 g;
- cream - 1 glass;
- garlic cloves - 2-3 pieces;
- green onion feathers - 20 g;
- cheese (Parmesan is best) - 100 g;
- salt;
- black pepper.
- seasonings - rosemary, coriander, mustard seeds.
Preparation:
Let's add some pepper! Potato casserole in cream according to the original recipe
Ingredients:
- potatoes - 500 g;
- eggs - 2 pieces;
- cream (20% or 33%) - 250 ml;
- onion - 1 piece;
- sweet pepper - 1 piece;
- butter - 1/3 of a pack;
- cheese - 100 gram piece;
- sea salt - 5 g;
- cumin, pepper.
Preparation:
Advice! If it turns out that the cheese has already browned and the potatoes are not yet soft enough, then cover the casserole with foil and keep it in the oven for some more time.
Even more appetizing - bake potatoes with cream and mushrooms!
If you want the dish to become even more satisfying, then cook potatoes with mushrooms in the oven with cream. This is a dish you can't tear yourself away from! Just don't add raw ingredients. Take the time to pre-fry the mushrooms and stew the potatoes. This way your product will be truly delicious.
Ingredients:
- potatoes - 10 medium-sized pieces;
- fresh champignons - 0.5 kg;
- garlic cloves - 4 pieces;
- cream (any fat content) - 300 ml;
- cheese - 200 g;
- sprigs of parsley and dill;
- salt.
Preparation:
Do you want to cook a dish that you can't tear yourself away from? Here you go, delicious potatoes with mushrooms in cream, which no one can resist. What a delicious aroma! What an amazing taste this dish has! Tender potatoes, juicy mushrooms and creamy sauce just drive you crazy! If you were looking for a recipe on how to cook potatoes in an unusual way, be sure to take this one. recipe for potatoes with mushrooms in cream with photo on a note. Moreover, I recommend preparing potatoes and mushrooms in exactly the same way as described in the recipe - the taste of this dish largely depends on this. Take the time to first fry the mushrooms and stew the potatoes in cream, and then bake all this beauty in the oven. As a result, you will have something aromatic and tasty for lunch.
Ingredients for cooking potatoes with mushrooms in cream
Step-by-step preparation with photos of potatoes with mushrooms in cream
- Cut the peeled potatoes into thin slices.
- Rinse the chopped potatoes with water to remove starch. Let it drain.
- Cut the champignon mushrooms into thin slices.
- Fry the mushrooms in a frying pan with 1-2 tablespoons of vegetable oil. Salt the mushrooms.
- Heat another pan or use the one in which you cooked the mushrooms. Fry the chopped potatoes for 5 minutes, stirring occasionally. Salt and pepper the potatoes to taste.
- Add chopped garlic to the potatoes. Pour the heavy cream over the potatoes until they are completely covered. You may need less cream.
- Simmer the potatoes in the cream for another 5 minutes. The cream will thicken a little and soak into the potatoes, making them very tender.
- Add fried mushrooms and finely chopped parsley to the creamed potatoes. Stir and taste to determine if more salt or pepper is needed.
- Place the potatoes with mushrooms and cream in the prepared pan and place in a preheated oven for 20-30 minutes.
Potatoes with mushrooms in cream are served hot with fresh or pickled vegetables. Bon appetit!
Adults and children love fried potatoes; the dish is distinguished not only by its excellent taste, but also by its ease of preparation.
The combination of these components acquires tenderness and aroma, while having a beneficial effect on appetite.
For the attention of readers, an unusual and easy recipe has been developed that can be prepared at any time of the year; in addition, several additional options are offered.
The benefits and harms of the dish
A well-known vegetable, potatoes, are a carbohydrate consisting of the main ingredient - starch. When combined with high temperatures, it, like many products, is capable of producing carcinogens.
Potatoes have an average glycemic index; these indicators increase several times during frying.
The vegetable not only has positive qualities, but also, to some extent, causes slight harm to the human body. 
The product contains a large amount of starch, after penetration with food, insulin is produced, and fat also appears. After eating potatoes as a simple carbohydrate, a person develops a feeling of temporary satiety.
Fried salted potatoes are one of the main provocateurs of increased blood pressure, and they can also disrupt the normal functioning of the heart muscle.
The fried vegetable has more calories, so it should not be consumed by overweight people or those on a weight loss diet. One of the negative factors of a cooked dish is heaviness and discomfort.
Difficulty and cooking time
The dish is prepared easily, without any special effort. Cooking takes from 40 minutes to 1.5 hours, it all depends on the amount of products and method.
The only rule to follow is to cook the ingredients until cooked. The use and selection of mushrooms must be treated carefully to prevent poisoning. The components must be of good quality, not spoiled or rotten.
Food preparation
Preparing the products will take a little time:
- Before using and slicing mushrooms, they should be thoroughly washed under running water, and excess twigs and sand should be removed if they are from the forest. Remove the skin from the store-bought product.
- Wash the potatoes, then peel them and rinse thoroughly again. Before storing, cut into slices or strips.
- Remove the skins from the onion and rinse.
- Sort the greens and wash in cold water.
How to cook fried potatoes with mushrooms
To prepare a delicious dish, use two main methods:
- potatoes are fried separately along with onions;
- mushrooms are boiled or fried.
After heat treatment of the two components, they must be joined together. For a better taste, use forest mushrooms, such as aspen mushrooms, as well as moss mushrooms and boletus mushrooms, and porcini mushrooms go well with potatoes. In addition to forest products, the store sells champignons and oyster mushrooms.
Primarily they deal with mushrooms. After careful processing, cut into pieces and then boil in water with added salt. Place the product in a pan after the water has boiled. For store items, 10 minutes is enough. Place the boiled ingredients in a colander or sieve prepared in advance and wait until the liquid has completely drained.
Pour vegetable oil into a hot frying pan and fry the semi-finished products, stirring occasionally. The volume of finished products is reduced several times, so you need to calculate the mass in advance.
In the summer, mix the prepared mushrooms with fresh potatoes and bring the dish to readiness.
Separately, chop the potatoes into strips, fry them until golden brown, then add the chopped onion to the vegetable, mix, and bring the vegetables until cooked. Season the finished dish with salt; pickles can be used as a side dish.
Ingredients and number of servings
Products are designed for 3 servings:
- potatoes – 0.5 kg;
- oil for frying – 50-100 g;
- boiled mushrooms – 200 g;
- salt at the cook's discretion.
Step-by-step preparation with photos
Preparation of products. 
Wash fresh mushrooms thoroughly and chop. Pour oil into a frying pan, heat and add food. Finely chop the onion, add to the main dish, fry the ingredients over medium heat. Soon the excess liquid will come out of them. 
First peel the potatoes and then cut them. The resulting liquid gradually boils away after periodic stirring. At the end of cooking, add salt to the dish. 
Chop the greens and then add to the ingredients. An excellent option would be to add sour cream; it will give the finished dish an unusual taste and aroma. 
The dish is ready to eat. 
The nutritional value
In 100 grams of the finished dish there are proteins - 1.5 g, as well as fats - 4.32 g and carbohydrates - 7.62 g. The total calories in the product are 73.08 kcal.
Cooking options
There are many different recipes:
- fried potatoes with porcini and dried mushrooms, with pickled and frozen mushrooms, with oyster mushrooms and in a slow cooker;
- fried potatoes with mushrooms and meat, with the addition of sour cream.
Fried potatoes with mushrooms and meat
To prepare a delicious dish you will need the following ingredients:
- meat (pork) – 300 g;
- peeled potatoes – 700-800 g;
- fresh champignons or wild mushrooms – 150-170 g;
- use salt and pepper at your discretion;
- vegetable oil – 2-3 tbsp. l.;
- butter – 2 tbsp. l.
Basic preparation:
- Before slicing, wash the meat well and then chop it; the resulting slices should not exceed 10 mm. Rinse the potatoes under running water, then dry with a paper towel and then cut into slices. Chop carefully processed products into pieces.
- Place a frying pan with a thick bottom on the fire and pour oil into the heated dish, after a few minutes add the meat products. Fry on one side until a crust forms, then flip with a spatula. Add chopped mushrooms to the meat and fry for 1.5-2 minutes.
- Add the potatoes to the browned ingredients and fry for 7 minutes, stirring frequently. Reduce the heat, add butter to the ingredients and cook the food until cooked for another 10 minutes, stirring continuously; at the end of the process, season the dish with salt and pepper.
Potatoes with mushrooms in cream
Within an hour you can prepare a delicious dish with the addition of cream. The recipe consists of a list of ingredients:
- 1 kg – potatoes;
- 100 ml – purified sunflower oil;
- 1 tbsp. l. – salt;
- 1 medium sized onion;
- 200 ml cream;
- 300 g champignons.
How to cook:
- Remove the top layer of mushrooms, rinse and peel well, then cut into slices.
- Heat the oil in a hot frying pan, add the ingredients and fry with the lid closed for at least 15 minutes until golden brown.
- Grind the peeled and washed potatoes into thin strips.
- Peel the onion, rinse and cut into small cubes.
- Separately, fry the potato strips until a golden crust appears, then add the chopped onion and, stirring, distribute throughout the frying pan.
- Add the rest to the finished potatoes, mix all the ingredients, continuing to fry.
- After a few minutes, pour cream over the ingredients and simmer for 5 minutes, cover the ingredients with a lid, do not forget to stir.
- The dish is served hot, sprinkled with herbs on top.
Fried potatoes with mushrooms in sour cream sauce
The recipe is simple to prepare; the dish will require a small amount of ingredients:
- 1 kg of peeled potatoes;
- 500 g mushrooms;
- 1-2 medium sized onions;
- 1 tbsp. l. wheat flour;
- 400 ml low-fat sour cream;
- 1 bunch of greens (dill);
- a little ground black pepper;
- vegetable oil, how much the dish will take.
Basic preparation:
- Chop the prepared onion into cubes.
- Heat the pan and add oil.
- Sauté the onion for 2-3 minutes.
- Grind and add to the pan, fry the ingredients for 3-4 minutes.
- Salt the vegetables and add a small amount of flour, thanks to this the dish will gain thickness, mix all the ingredients and remove from the heat.
- Cut the peeled potatoes into slices and add to the remaining ingredients and onions.
- Pour sour cream and chopped herbs over the ingredients, mix thoroughly.
- Place the products in a pre-greased pan, season with pepper and place in the oven for baking.
The dish comes to readiness within 30-40 minutes, until a golden crust appears on the surface.
Video recipe
You can see the step-by-step preparation of the dish - fried potatoes with mushrooms - in this video.
There are several subtleties and secrets of preparation, namely:
- It is fashionable to prepare the dish with various forest products, among them chanterelles are often used, as well as boletus and champignons.
- The product made from fresh potatoes has a special taste.
- Thanks to various spices, the dish will have a strong aroma and unusual taste. Among the additives, marjoram and dried herbs are suitable, and ground white pepper and nutmeg change the taste properties of the ingredients.
- Before slicing the onion, immerse the knife in cold water; this procedure will prevent your eyes from watering.
- To defrost food, it is better to leave it overnight before preparing the dish. Natural defrosting indoors is allowed for 2-3 hours.
This dish is suitable for both the holiday table and dinner with the whole family. So feel free to cook and experiment.
