Baked Potatoes with Mushrooms
Juicy, aromatic, and incredibly tasty dinner! Baked Potatoes with Mushrooms resemble pan-fried potatoes but use much less oil. You can bake a large batch for a big group.
Updated : 19 August, 2025
Easy
About 30 min.
Ingredients
3
Potato
300 grams
Champignon
0.5
Onion
30 milliliters
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Take large potatoes; if small, increase the quantity. Any onion works; I used purple. Use refined, odorless oil. You will also need foil.
Step 2
Wash and peel the potatoes. Cut into large wedges, similar to rustic potato wedges.
Step 3
Cover the potatoes with cold water and boil over medium heat. Add salt after boiling. Cook 10 minutes. This pre-boiling reduces oven baking time. Drain and let cool slightly.
Step 4
Carefully clean the mushrooms; wiping with a damp sponge absorbs less water and prevents them from becoming watery. Cut mushrooms into large pieces; they shrink when baked. Large mushrooms can be quartered; smaller ones halved.
Step 5
Peel and cut onions into quarter rings.
Step 6
Take a baking dish. Place the parboiled potatoes, mushrooms, and onions in it. Season with salt, pepper, and optional spices. Drizzle with vegetable oil and gently mix with two spoons.
Step 7
Cover the dish with foil and bake in a preheated oven at 430°F (220°C) for 35-45 minutes, depending on potato size and type.
Step 8
Remove the foil 10 minutes before finishing to allow browning. Serve hot. Enjoy!