For 4 people
For 4 people
Start by thoroughly washing the potatoes without peeling them, then cook them in salted water for about 30 to 40 minutes.
Meanwhile, preheat your oven to 210°C and wash the blue foot mushrooms without soaking them.
Cut them into pieces, then fry them in a pan with oil and butter. Season them with salt and cook them covered for 5 minutes, then uncover to evaporate the water from the vegetables.
Let them brown over low heat for another 5 minutes, before adding the chopped parsley.
Cut each still-warm potato in half lengthwise, hollow them out slightly with a small spoon and place them in a baking dish.
Divide the blue foot mushrooms among the potato halves and add a teaspoon of crème fraîche on each.
Bake for 10 minutes and serve with the remaining crème fraîche on the side.
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