Fried potatoes with mushrooms is a phrase that can trigger a brutal appetite! And it is not surprising, because this dish is incredibly tasty and satisfying, but only if it is cooked correctly. And there are a lot of cooking methods, despite the seeming simplicity of the dish.
It is necessary
-
- Easy version:
- 6-8 small potato tubers;
- 150 g champignons;
- 1 onion;
- sunflower oil;
- salt
- seasonings.
- Potatoes on bacon:
- 6-8 small potato tubers;
- 150-200 g of mushrooms;
- 1 onion;
- fat;
- salt
- seasonings;
- green onion.
- Potatoes with sour cream:
- 0.5 kg of potatoes;
- 200 g of mushrooms;
- 1 onion;
- vegetable oil;
- 2 tbsp. l. sour cream;
- salt
- seasonings;
- greens.
Instructions
Step 1
Light version Wash the potatoes thoroughly, boil in their jacket, cool, peel and cut into slices. Chop the onion, wash the mushrooms and cut into slices. Pour sunflower oil into a preheated frying pan and fry the onions in it until light golden brown. Then add the mushrooms and simmer, covered with a lid. When the liquid comes out, add salt, add black peppercorns, bay leaf and let simmer for another 10 minutes. Remove the lid and fry until the liquid evaporates. Then add the potatoes and, if necessary, sunflower oil to the skillet and fry everything together for another 5 minutes.
Step 2
Potatoes on lard Cut lard into strips and fry in a pan until fat is released, and then remove it. Peel the potatoes and cut into large slices, salt, pepper and mix thoroughly, and then fry in the resulting fat until cooked, uncovered, to get a crispy crust. In a separate skillet, fry the chopped onion and mushrooms, as described in the previous recipe, using lard. Then, combine the potatoes and mushrooms in one skillet. Sprinkle the finished dish with green onions.
Step 3
Potatoes with sour cream This dish is prepared similarly to the previous one, only instead of lard, it is better to use vegetable oil, otherwise the potatoes will turn out to be too fatty and high-calorie. After you combine the potatoes with the mushrooms, season the dish with two tablespoons of sour cream and simmer under the lid for 5 minutes. Serve the potatoes sprinkled with finely chopped dill.
Step 4
You can use more than just champignons - it's just that their preparation is the easiest. If you want to fry forest mushrooms (for example, honey agarics or porcini), then you must first boil them.
