Fried potatoes with mushrooms
3 servings
90 minutes
Fried potatoes with mushrooms is a soulful, simple, and hearty dish of Ukrainian cuisine, loved by many for its rich taste and aroma. Potatoes soaked in mushroom juice become tender and soft, while chanterelles add a light nutty note to the dish. Onions sautéed to golden add sweetness, and sour cream completes the composition, making the texture velvety. This dish not only warms but also transports you to the atmosphere of a cozy family dinner where each ingredient plays its role in creating harmony of flavors. It pairs perfectly with fresh vegetables, greens, and rye bread and can also be a wonderful side dish for meat dishes. Due to its simplicity and accessibility, it holds a special place on the tables of those who appreciate traditional village recipes.
1
Wash the mushrooms and cut them into large pieces (cut off the stem and slice in half, cut the cap into 4 parts). Chop the onion very finely. Cut the potatoes into 1 cm cubes.
- Potato: 500 g
- Chanterelles: 500 g
- Onion: 1 head
2
Heat the pan over medium heat, pour in oil to completely cover the bottom. After a minute, when the oil is heated, add the chopped mushrooms and fry for 3-5 minutes until the mushrooms release their juice.
- Vegetable oil: 4 tablespoons
- Chanterelles: 500 g
3
When the mushrooms release juice, add the onion and mix. Simmer on low heat for 45-55 minutes, stirring every 10-15 minutes until all the liquid evaporates.
- Onion: 1 head
4
Boil a liter of clean water. Add potatoes and fry on medium heat for 3-5 minutes, stirring constantly.
- Potato: 500 g
5
Pour boiling water to completely cover the potatoes with mushrooms, but not more, add salt, and cook on low heat for 25-30 minutes, stirring thoroughly every 3-4 minutes.
- Salt: pinch
6
Check the readiness of the potatoes, add sour cream, and simmer on low heat for another 3-5 minutes, stirring continuously.
- Sour cream 42%: 4 tablespoons
7
Turn off the heat, cover with a lid, and let it sit for 15 minutes.