Young potatoes with mushrooms and cream
6 servings
30 minutes
Young potatoes with mushrooms and cream embody the simplicity and homeliness of Russian cuisine. Old Russian recipes often included mushrooms gathered from the forests and young potatoes appearing in early summer. This dish combines the tenderness of cream with the aroma of fresh champignons and the crispy golden crust of fried potatoes. Added garlic and herbs provide zest, while butter reveals depth of flavor. This recipe is perfect as a standalone dish or a side to meat. It can be served at family dinners in a warm company, enjoying the natural flavors of Russian cuisine that evoke nostalgia and create coziness.
1
Prepare the ingredients.
2
Wash and dry the mushrooms and potatoes.
- New potatoes: 1 kg
- Button mushrooms: 10 pieces
3
Cut the potatoes into small pieces.
- New potatoes: 1 kg
4
Add vegetable and butter to the pan.
- Butter: 100 g
- Vegetable oil: 100 ml
5
Place the chopped potatoes in a pan with heated oil.
- New potatoes: 1 kg
6
Fry the potatoes until golden brown over high heat.
7
Chop the garlic finely.
- Garlic: 1 head
8
Add garlic to the potatoes.
- Garlic: 1 head
9
Stir and reduce the heat.
10
To salt.
- Salt: to taste
11
Add more oil.
- Butter: 100 g
12
Put the chopped mushrooms in the pan with potatoes and mix.
- Button mushrooms: 10 pieces
13
Add cream.
- Cream: 100 ml
14
Chop some greens.
- Fresh herbs: to taste
15
Add greens to the pan.
- Fresh herbs: to taste
16
Mix everything together, cover and cook for about 5 minutes.
