Baked potatoes with wild mushrooms
Wild mushrooms can provide us with a lot of nutrients and enhance our ability to resist various diseases. Regular consumption of wild mushrooms can well coordinate the body’s nutrient absorption of other foods. This dish is very simple, prepare the ingredients, do not bake and steam, you can make this delicacy. A bowl of creative baked potatoes with rich mushroom aroma, fresh and delicious, and full of milky aroma is super satisfying in this cold winter!
The method of baking potatoes with wild mushrooms
Step 1
A large collection of ingredients
Step 2
Wild mushrooms are soaked for half an hour to one hour
Step 3
When soaking the dried wild mushrooms, dice the bacon
Step 4
Stir-fry bacon in a hot pan, no need to add oil, stir-fry and set aside
Step 5
Whisk the eggs and milk well, add a little salt and black pepper
Step 6
Cut the potatoes into small cubes, as small as possible, to facilitate steaming
Step 7
Spread the diced potatoes in a baking bowl and try to make it as flat as possible
Step 8
Dice the soaked wild mushrooms and spread them on diced potatoes
Step 9
Pour in the custard liquid and sprinkle the diced bacon on the surface
Step 10
Spread generously with grated mozzarella cheese
Step 11
Pour an appropriate amount of water into a gourmet pot steaming pan, put it in a baking bowl, cover the pot, bring to a boil over high heat and turn to medium heat for a total of 40 minutes
Step 12
A bowl of super satisfying and delicious baked potatoes with wild mushrooms is ready! Hurry up and enjoy!
Cooking tips for baked potatoes with wild mushrooms
Cultivated root itself contains salt, and if you don’t like salty, you can do without salt or just add a little salt to taste. Diced potatoes are left at the end, because the potatoes are left for a long time after peeling, which will intensify the oxidation and decomposition of plant cells in the air, resulting in more decomposition of nutrients on the outer layer of potatoes. There are skills in