Fried potatoes with frozen mushrooms
3 servings
30 minutes
Fried potatoes with frozen mushrooms is a classic dish of Russian cuisine, filled with the aromas of the forest and the warmth of home comfort. It features crispy golden slices of potato combined with tender mushrooms and sweet onions. The history of this dish roots back to peasant cooking traditions when summer-harvested mushrooms were frozen for winter use. Perfectly fried to a crispy crust, the potatoes absorb the rich flavor of the mushrooms, creating a harmony of textures and aromas. Dill adds freshness, while a spoonful of sour cream makes the dish especially delicate. It is perfect as a standalone treat or as a side dish to meat and fish dishes, filling the meal with simplicity and refined taste.
1
Thaw the mushrooms, rinse, and dry.
- Frozen honey mushrooms: 400 g
2
Peel the potatoes and cut them into thin half-moon slices. Rinse with cold water, then drain and dry the potatoes.
- Potato: 5 piece
3
Peel the onion and chop it into small cubes.
- Onion: 1 piece
4
Finely chop the dill for serving.
- Dill: to taste
5
Heat a small amount of sunflower oil in a pan over medium heat. Sauté the onion until lightly golden (5 minutes). Add the mushrooms and sauté until cooked (15 minutes).
- Onion: 1 piece
- Frozen honey mushrooms: 400 g
- Sunflower oil: to taste
6
In parallel, in another pan, fry the potatoes over high heat and with a larger amount of sunflower oil (about 15-20 minutes). Do not salt, stir rarely, and do not cover with a lid to achieve an even golden crust.
- Potato: 5 piece
- Sunflower oil: to taste
7
Add mushrooms and onions to the potatoes. Season with salt and pepper to taste. Cook on medium heat for 3-5 minutes.
- Frozen honey mushrooms: 400 g
- Onion: 1 piece
- Potato: 5 piece
- Salt: pinch
- Ground black pepper: pinch
8
Serve immediately, sprinkled with dill and add a spoonful of sour cream to each plate.
- Dill: to taste
- Sour cream: 3 tablespoons