Potatoes stewed with fresh mushrooms
4 servings
40 minutes
Potatoes stewed with fresh mushrooms is one of the coziest dishes of Russian cuisine, infused with the aromas of forest mushrooms and the tenderness of slow-cooked potatoes. It originated from simple village traditions where seasonal products were used: forest mushrooms, potatoes, and fragrant herbs. The dish turns out soft and rich, with a light creamy note if sour cream is added. The mushrooms give it a rich flavor while the greens add freshness. It pairs perfectly with rye bread or a light vegetable salad. It's not just food but a true pleasure, especially on cool days when you want to warm up with the coziness of home cooking.
1
Clean the mushrooms and wash them thoroughly, then blanch them in boiling water. Chop the onion. Sauté the mushrooms with the onion over low heat.
- Fresh mushrooms: 500 g
- Onion: 1 head
2
Peel the potatoes, cut them into wedges, and then fry in vegetable oil.
- Potato: 750 g
- Vegetable oil: 3 tablespoons
3
Put the fried potatoes with mushrooms in a pot, fill with water to the level of the top layer, season with salt and pepper to taste, add a bay leaf and a couple of parsley sprigs. Cover the pot with a lid and simmer on low heat for 25-30 minutes. You can also add a few tablespoons of sour cream to the dish.
- Potato: 750 g
- Fresh mushrooms: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: to taste
- Parsley: to taste
- Sour cream: 5 tablespoon
4
Before serving, remove the parsley and bay leaf, then sprinkle the potatoes with finely chopped herbs.
- Parsley: to taste
- Green onions: to taste
- Dill: to taste