Fried potatoes with mushrooms in cream
4 servings
55 minutes
Fried potatoes with mushrooms in cream is a classic European dish that harmoniously combines simplicity and rich flavor. Potatoes fried to a crispy golden crust are perfectly complemented by aromatic mushrooms soaked in creamy tenderness. The light spiciness of the onion adds sophistication, while the cream unites all ingredients into a soft, velvety dish. It is best served hot, sprinkled with fresh herbs that add freshness and color. This dish is ideal as a standalone dinner or as a side to meat and fish dishes. Historically, recipes like this can be found in various European cuisines, especially in the traditions of rustic cooking where simple ingredients are transformed into hearty and comforting meals.
1
Wash and clean the mushrooms and onion. Cut the onion into half rings. Chop the mushrooms into small pieces.
- Fresh mushrooms: 350 g
- Onion: 1 piece
2
In a pan with heated oil, sauté the mushrooms covered for 15 minutes (until a golden crust forms).
- Vegetable oil: 2 tablespoons
- Fresh mushrooms: 350 g
3
At this time, peel the potatoes and cut them into thin strips.
4
In a hot pan with vegetable oil (enough to cover the bottom), stir occasionally over high heat, fry the potatoes until golden brown. The pan should be covered with a lid. After about 10 minutes, add the onion, salt, and mix.
- Potato: 1 kg
- Vegetable oil: 2 tablespoons
- Onion: 1 piece
- Salt: to taste
5
Continue frying covered for 3 minutes without lowering the heat. Then add the fried mushrooms, mix, and continue frying.
- Fresh mushrooms: 350 g
6
After another 3 minutes, pour cream over the potatoes and fry covered for 5 minutes, stirring occasionally.
- Cream 20% fat: 200 g
7
Serve hot, sprinkled with greens.
- Salt: to taste
- Ground black pepper: to taste
