Tushkovana Kartoplya z Grybamy (Stewed Potatoes and Mushrooms in Sour Cream)

Method

1. 1

   Melt the butter with the oil in a large pot over medium heat and cook the onion until soft, about 4 minutes.

2. 2

   Add the mushrooms and cook, stirring occasionally, until they release their liquid and it evaporates, about 7 minutes.

3. 3

   Add the potato, vegetable stock and bay leaf; bring to a boil.

4. 4

   Cover and simmer until the potato is fully tender, about 15 minutes.

5. 5

   Stir in the garlic and cook 2 more minutes.

6. 6

   Take off the heat, discard the bay leaf, and stir in the sour cream until the sauce turns creamy.

   💡 Off the heat keeps the sour cream from splitting into a grainy sauce.

7. 7

   Season with salt and pepper, scatter with dill, and serve hot.