Fried butter mushrooms with potatoes
4 servings
30 minutes
Fried butter mushrooms with potatoes are a traditional Russian dish that delights with its simple yet rich flavor. Butter mushrooms, forest fungi with a tender texture and a slight nutty hint, release a rich aroma when fried. Combined with golden potatoes and sweet onions, they create a harmony of flavors familiar to everyone since childhood. This dish was often prepared in village homes after a successful mushroom harvest, enjoying its cozy, homely character. It is perfect as an independent treat or as a side dish to meat dishes. The simplicity of preparation makes it accessible to everyone, while the addition of fresh herbs adds spring freshness and completeness to the flavor palette.
1
We wash the butter mushrooms and remove the skin from the caps.
- Slippery jack mushrooms (butter boletes): 300 g
2
We slice the mushrooms, cut the potatoes into wedges, and finely chop the onion.
- Slippery jack mushrooms (butter boletes): 300 g
- Potato: 500 g
- Onion: 1 piece
3
We fry the butter mushrooms in vegetable oil until all the liquid evaporates.
- Slippery jack mushrooms (butter boletes): 300 g
- Vegetable oil: to taste
4
When the liquid is gone, add vegetable oil and put the onion in the pan. Fry for another 5 minutes, stirring occasionally.
- Vegetable oil: to taste
- Onion: 1 piece
5
We fry the potatoes in another pan until cooked.
- Potato: 500 g
6
Place the fried potatoes in a pan with mushrooms and onions, mix well. Add salt and pepper to taste, and add herbs.
- Potato: 500 g
- Slippery jack mushrooms (butter boletes): 300 g
- Onion: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Spring onion: to taste
