Fried potatoes with mushrooms are a frequent guest on the Russian dining table. Crispy, aromatic and delicious - it is great as a side dish or as a stand-alone dish.
It is necessary
-
- potatoes - 500 g;
- mushrooms - 300 g;
- onion - 1 pc.;
- vegetable oil;
- parsley and green onions;
- salt
- pepper to taste.
Instructions
Step 1
Prepare food. Rinse the mushrooms thoroughly under running water and cut off the ends on the legs, then cut into small pieces - the smaller they are, the faster they will fry. Peel the potatoes and cut into strips, and chop the onions in medium pieces.
Step 2
Place the chopped potatoes in a thin layer on paper towels to get rid of excess moisture. Then salt and pepper it to taste and add the bay leaf broken into several pieces.
Step 3
Place two pans on the stove, in which potatoes and mushrooms will be fried at the same time, as they must be cooked separately. Pour sunflower oil in them and heat it well, especially in the pan on which you will spread the potatoes, otherwise it may burn, crumble, and the dish will be spoiled.
Step 4
Put the ingredients on the pans, leaving a high heat under the potatoes and a small one under the mushrooms. Thanks to this, the mushrooms will be stewed well before frying, and the potatoes will have a crispy, aromatic crust. To create the latter, you also need to stir the potatoes very rarely, but be careful not to burn them.
Step 5
Keep track of the time. It is about the same for both ingredients, but if the mushrooms are too coarse, they should be fried a little longer. In this case, it makes sense to start cooking them a little earlier than the potatoes, so that they do not have time to cool down.
Step 6
Once the mushrooms are ready, lightly season with salt and gently spoon out of the pan into a plate with a spoon. In this case, you need to try not to grab excess oil, otherwise the finished dish will turn out to be too greasy. Then add the mushrooms to the potatoes and stir gently.
Step 7
Divide the mushroom fried potatoes into bowls until they cool. Sprinkle on top with a small amount of finely chopped parsley, green onions and serve with fresh or salted vegetables.
