Tomatoes and Potatoes in Mushroom Sauce

Tomatoes and Potatoes in Mushroom Sauce

The mushroom sauce is the most important in this recipe. Mushrooms are used in many different ways in Russian cuisine. One of the reasons is the strict and long fasting of the Russian Orthodox Church. For more than half a year it was not allowed to eat meat and sometimes fish. As Russian forests were rich in mushrooms, people used them to spice up plain food. Choose mushrooms according to tastes and availability. Most popular mushrooms in Russia are: porcini, chanterelle, russule, armillaria or white button mushroom.

Ingredients
5-6 tomatoes
5-6 potatoes
100 g (=3.5 oz) mushrooms
1 onion
100 g (= 3/4 cup) flour
150 ml (=1/2 cup) sour cream
salt, pepper (freshly ground)
oil or butter for frying

Directions

Advertisement
  1. Peel potatoes and cook in boiling water for about 20 minutes.
  2. Wash tomatoes, cut into halves, remove seeds and coat with flour. Heat oil or butter in a pan. Place tomato halves in the pan, flat side down first. Flip over and cook the skin-side.
  3. Finely chop onions. Clean and quarter mushrooms.
  4. Heat oil in a pan. Sauté onions until translucent. Add mushrooms and sauté shortly. Stir in sour cream and heat up (don’t boil!). Season to taste with salt and pepper.
  5. Arrange potatoes and tomatoes on serving plates. Cover with onion-mushroom-sauce and serve.

Russian recipes

Salads and Appetizers
Recipes for Russian salads, Mushroom Caviar, Russian eggs, etc.
Soups and stews
Borsch, Solyanka, Shchi and more recipes.
Main Dishes
Recipes for Russian pancakes (bliny), pelmeni, fish and meat recipes.
Grilling and BBQ
Shashlik recipes for Caucasian style barbecue.
Baking
Recipes for Russian pierogi, Vatrushki, an apple pie and cakes
Drinks
Recipes for Kwaß and Cranberry Water with Honey

Russian cuisine

Cabbage - cooking tipps and recipes.
Russian Easter Feast - Russian Easter recipes