Mushroom potatoes
Mushroom potatoes:
Preheat oven to 200 degrees
Grease baking tray
Peel 8 large potatoes, halve lengthwise, carefully scoop out the halves with a sharp knife (use inside for otherwise) and place with the opening facing upwards on the plate, bake for 40 minutes.
600 g of fresh mushrooms, clean and cut into thin leaves.
1 onion, peel and finely chop.
125 g of bacon, diced small.
2 tablespoons butter, melt in a pan. Fry the bacon and onions in it, then add the mushrooms and cook for about 15 minutes.
Wash 1 bunch of parsley, chop, stir to the mushroom mixture taken from the stove, season with salt and pepper, possibly keep warm.
Remove the potatoes from the oven, mix the mushroom mixture in the potato halves and bake again for 5 minutes.
Put the potatoes on a large platter and spread the remaining mushrooms around them.
