It is difficult to think of a better culinary combination than potatoes and mushrooms. The dishes made from them are appetizing and nutritious, the aroma of these products alone, when cooking, literally drives you crazy. You can eat them even during the fasting period and do not feel hunger for a long time. Cook potatoes with butter, it's delicious.
It is necessary
- For a fried dish:
- - 500 g of potatoes;
- - 300 g of oil;
- - 1 onion;
- - 2 cloves of garlic;
- - 1/3 tsp ground black pepper;
- - salt;
- - sunflower oil;
- - 10 grams of parsley and dill.
- For a pot stew:
- - 500 g of young potatoes;
- - 500 g of oil;
- - 2 onions;
- - 200 g of 15-20% sour cream;
- - 150 g of hard cheese;
- - 40 g of butter;
- - salt;
- - vegetable oil;
- For soup:
- - 1.5 liters of water;
- - 600 g of potatoes;
- - 300 g of oil;
- - 1 onion;
- - 50 g sour cream;
- - Bay leaf;
- - salt;
- - vegetable oil.
Instructions
Step 1
Fried potatoes with butter
Clean the oil from dirt, check for worminess and carefully remove the skin from the caps with a small sharp knife. Place the mushrooms in a colander, rinse them thoroughly and shake them several times to drain the liquid completely. Cut them into small pieces.
Step 2
Pour sunflower oil into a skillet and place over high heat. As soon as the fat is heated, put butter in it and simmer at medium temperature until most of the moisture evaporates. Peel and chop the onion in half rings, stir in the mushrooms and cook for another 3-5 minutes, stirring with a wooden spatula.
Step 3
Peel off washed potatoes and cut them into slices or wedges. Combine the vegetable with the stir-fry. Salt the dish, pepper and simmer under a tight lid over minimum heat for 20-25 minutes. Then season it with grated garlic, leave for 2-3 minutes, arrange on plates and sprinkle with chopped herbs.
Step 4
Stewed potatoes with butter in pots
Soften butter at room temperature and spread over baking pots. Peel the top layer off the potatoes and cut them into thin slices. Remove the shirts from the onions and chop. Place the potatoes evenly in a portioned bowl, sprinkle with salt and cover with onions.
Step 5
Process the butter, as written in the previous recipe, and cut into plates. Fry them in a couple of tablespoons of vegetable oil for 5 minutes, salt, transfer to pots and smooth with the back of a spoon.
Step 6
Grate hard cheese on a fine grater, pour it into sour cream and stir thoroughly. Pour the resulting sauce over the mushrooms and cover with the lids. Bake the potatoes with butter for 40 minutes at 190oC, then open the dishes and brown the dish in the oven for another 5-10 minutes.
Step 7
Soup with potatoes and butter
Prepare the butter, separate the legs from the hats, simply chop the first with a knife, and mash the second with a fork. Wash and chop the potatoes at random. Fill a saucepan with water and bring to a boil, dip the mushrooms there and cook first only them for 30-35 minutes over medium heat, then 15 minutes with potatoes.
Step 8
Peel the onion, cut it into cubes and fry in vegetable oil until golden brown. Introduce frying into the soup, add salt to taste, toss in the bay leaf and set aside the dishes. Close it and wrap it in a blanket. Insist the dish for 1 hour. Pour it into deep bowls and season with sour cream.
