Fried potatoes with mushrooms
4 servings
35 minutes
Fried potatoes with mushrooms is a classic dish of Russian cuisine that combines simplicity and rich flavor. Potatoes fried to a golden crust have an appetizing crispy texture, while mushrooms add tenderness and depth of aroma. The light sweetness of caramelized onions harmoniously complements the overall composition. The dish is perfect as a standalone dinner or as a side to meat and vegetable dishes. Its popularity dates back centuries when housewives skillfully combined available ingredients to create hearty, warming meals. Fried potatoes with mushrooms are especially in demand during the autumn-winter season when one craves something nourishing and homely. It is served hot with herbs and sour cream, enhancing the natural taste of the ingredients and turning it into a true gastronomic delight.
1
Thoroughly wash the mushrooms and slice them to taste.
- Champignons: 500 g
2
Chop the onion.
- Onion: 1 piece
3
Peel and cut the potatoes into sticks.
- Potato: 4 pieces
4
Mushrooms, both fresh and frozen, contain a lot of water! They should be fried separately from the potatoes. Fry the onions until ready, add the mushrooms, salt them and fry until the moisture evaporates and they start to brown. Then transfer everything to a colander to let the oil drain; otherwise, the dish will be greasy.
- Onion: 1 piece
- Champignons: 500 g
5
We fry the potatoes. To ensure the potatoes are crispy and not raw inside, first fry them uncovered until golden brown, then continue cooking with a lid.
- Potato: 4 pieces
6
When the potatoes are ready, add the mushrooms and fry for a couple more minutes.
- Champignons: 500 g