How to make edible cocotte with mushrooms

Ingredients.

• Mushrooms. 400 gm.
• Potatoes. 4 medium sized tubers.
• One medium onion.
• Grated cheese.
• Butter, or clarified butter 80 gm.
• Flour, 1/2 tbsp
• Double cream, 200 ml
• Strong Italian grated cheese, 1 tsp.
• Salt
• Pepper
• Dill

Preheat oven to 200 °C. Cut each potato into halves. Remove central part of potato, and leave only about 0.5 cm of the walls. This is very easy to do with the standard tea spoon.

Finely slice onion and mushrooms. Probably the original name of this dish mushroom julienne, appeared after the way mushrooms were sliced.

Melt the butter in the shallow pan.

Fry mushrooms until they give juice and seriously reduced in size.

Add onion and fry for another 5-8 min, constantly stirring.

Add flour and fry 2-3 min.

Add cream, salt, pepper and fry 3-5 min, until thickened, constantly stirring. Remove pan from the heat.

Grease baking tray with olive oil. Oil the potato skins. Place potatoes, skin down into a baking tray.

In each potato cavity put a bit of butter, salt and pepper.

Fill the cavity with prepared mushrooms to the level. Bake it in the oven for 15 minutes.

Cover potatoes with grated cheese, and add drop of hard Italian cheese. Bake for 15-20 minutes, until the dark-golden crust will developed.

Sprinkle with finely chopped dill and serve.