The Potato, stuffed mushrooms

the Potato to clean and cut lengthways on two parts. From everyone половинки to remove a core so that something has turned out like a cup with thickness of walls in a half-finger - a finger. To boil in normal посоленой to water almost to readiness and to lay out on противень a cavity upwards. Crude mushrooms (field mushrooms, white or лисички) to cut not so small and to fry on big fire, periodically stirring slowly, on sunflower or corn oil (but not on soya or olive) within 15-20 minutes together with small cut onions and the suppressed garlic. And nbsp;



        to Reduce fire, to pour in wine and cream, to add nuts (the pounded nutmeg and-or cedar nutlets will approach), to salt, slightly to pepper and extinguish without a cover, stirring slowly, 10-15 minutes. 5 minutes prior to the termination of process of suppression to add approximately a half-glass of a grated Swiss cheese. In the absence of Swiss, it is possible to replace with any other yellow firm cheese. The received slightly thickened refuelling accurately to spread out in a potato so that it turned out "with a hill", from above densely to strew grated cheese and to bake in a hot oven approximately 10 minutes. And nbsp;



        to Submit hot, is with pleasure under white wine and pleasant conversations.

crude mushrooms 500 г



Potato 5-6 pieces среднего  the size



Fat cream (from 30 % and above) 500 ml.



Table white wine of 100 ml.



Fragrant ground pepper



Cheese 100-150 г



Nuts



Garlic 2 зубчика



Salt



Onions napiform 1 piece (the big head)