Fried Potatoes with Mushrooms
2 servings
50 minutes
The more different mushrooms there are in fried potatoes, the more interesting it is to eat them. Everything in this recipe is thought out in such a way that you can cook it at any time of the year - you need champignons, which are abundant in stores, and you need honey mushrooms - which are now also sold in supermarkets, albeit frozen. If you have other mushrooms in your freezer - porcini, aspen mushrooms or chanterelles - feel free to take them too. This recipe is lean and self-sufficient. But if you want to add tenderness to the dish, add a generous piece of butter to the already prepared fried potatoes with mushrooms.
1
Cut the onion into thin strips and the mushrooms into slices. Cut the potatoes into sticks, then rinse them under running water and dry well with paper towels.
- Onion: 1 head
- Button mushrooms: 150 g
- Honey fungus (honey mushrooms): 150 g
- Potato: 400 g
2
In a large skillet, heat the oil and sauté the onion until golden brown. Add the mushrooms to the onion and sauté until golden brown as well, seasoning with salt and pepper. Transfer the cooked mushrooms with onions to a clean dish.
- Vegetable oil: 100 ml
- Onion: 1 head
- Button mushrooms: 150 g
- Honey fungus (honey mushrooms): 150 g
- Ground black pepper: to taste
- Salt: to taste
3
Pour oil into the same skillet, place the potatoes in one or at most two layers. Fry for 25-30 minutes, trying to stir as little as possible.
- Vegetable oil: 100 ml
- Potato: 400 g
4
Add fried mushrooms with onions, squeeze garlic, add greens, gently mix to avoid damaging the potato pieces, season with salt and pepper to taste and serve immediately.
- Button mushrooms: 150 g
- Honey fungus (honey mushrooms): 150 g
- Onion: 1 head
- Garlic: 1 clove
- Parsley: 10 g
- Dill: 10 g
- Ground black pepper: to taste
- Salt: to taste
