Sampioen Bolaag (Mushroom Potato Filling)
Sampioen Bolaag
**Makes filling for about 3 large baked potatoes.** Before baking, prick both sides of each potato. When soft, remove from the oven, cut a cross on one side and squeeze from the bottom to open. Scoop out some flesh to make room for the filling. You can also bake the potatoes in foil directly in a charcoal braai.
Ingredients
- 1 onion, finely chopped
- 4 garlic cloves, chopped
- 200 g mushrooms, sliced
- Bunch of finely chopped fresh parsley
- 4 tsp plain flour
- 100 ml milk
- Salt and black pepper
Method
- Sauté onion and garlic until soft, then add mushrooms and fry until fully cooked.
- Stir in the flour, then add the milk and parsley; season with salt and pepper.
- Simmer until thickened.
- Fill baked potatoes and serve.