Fasting potatoes with champignons in the oven Recipe

Peel the potatoes, cut them into thin rings. Transfer to a saucepan, pour hot water over the potatoes. Season with a small amount of salt and put on the stove. After boiling, simmer over low heat for 5 minutes. Drain hot water.

Peel the onion, cut into rings or half rings. Fry in vegetable oil until golden. Peel the champignons and cut into slices. Add mushrooms to the onions. Fry swirling, over low heat for 7 minutes.

Peel and crush the garlic. Add the onion mushrooms. Pour in a little water (half a cup or a little more). Season with salt and pepper. Simmer for 5 minutes over medium-high heat.

Remove the mushrooms and onions from the heat. Add the fasting mayonnaise, mix. In a baking dish, layer the potatoes and mushrooms with the onions in the sauce. Bake for about 30 minutes at 180°C.