Creamy baked potatoes and mushrooms

A hot favorite with guests, and with me. Its just the easiest way to make a scrumptious party dish!

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Creamy baked potatoes and mushrooms

4-5 potatoes (chopped like wedges and soaked for a bit in salt water)

1 pack of button mushrooms

1-2 tbsp olive oil

1 tsp of herbs like sage, oregano and parsley

2 tsp peppercorn crushed

1 desert spoon dark soy sauce

Salt

“Cashew melty cheese” (optional)

Bread crumbs (optional)

Preheat the oven at 200 degrees

Take a large bowl add 1 tbsp oil and add the salt 1 tsp pepper corns and half of the other spice. Mix well

Drain the potatoes and pat dry. Add it to the bowl and toss till the potatoes are coated well.

Baked potatoes and mushrooms

Spray some oil on the baking dish and add the potatoes in a vertical line and put it in the oven , with the timer set for 20 minutes

Meanwhile prepare the mushrooms. Wash thoroughly and slice to large chunks.

In the same bowl used earlier add the second tbsp of oil, soy sauce, salt to taste  and the remaining spices and mix well.

Add the mushrooms and toss till well coated.

When the potatoes have cooked for 15 minutes take the tray out of the oven and add the mushrooms either in layers over it or in rows next to the potatoes.

Drizzle some oil over it and return to oven.

Take the tray out in 5-6 minutes and spread cream cheese over it, sprinkle with breadcrumbs and bake for the remaining time.

Check to see that the potatoes are cooked well, take out and serve hot.

Served with garlic bread as main course or as a starter…works like a charm!

A variation is to remove the potatoes when partially baked, add one layer of spaghetti at the base, one layer of potatoes and mushroom. After 5 minutes of baking, add the cheese and bread crumbs and bake for 10 minutes or till bread crumbs golden.

Spaghetti with the cheese mushroom potato baked