If, after harvesting for future use, you still have some fresh forest mushrooms, then the most popular, quick and affordable way of cooking will be their roasting with potatoes. Some of the recipes we'll look at the example of boiled-fried apiots with potatoes.
Podisynoviki with fried potatoes - recipe
Even more flavor and satiety dishes can be achieved by frying slices of potatoes not just on vegetable oil, but on its mixture with bits of bacon.
Ingredients:
- olive oil - 35 ml;
- potato - 1.9 kg;
- boletus - 480 g;
- bacon - 55 g;
- vinegar - 35 ml;
- garlic - 2 teeth;
- tarragon - 1 tbsp. a spoon.
Preparation
Before you cook the boiled fried potatoes with potatoes, the mushrooms themselves must be cleaned of any impurities with a damp cloth, cut out wormholes and cut the hats together with the legs in small pieces.
Peel the potato tubers into slices. Put the mushrooms in one pan and a half of the heated oil and pieces of bacon, and the potatoes in the other. Fry the mushrooms and slices of potatoes for about 20 minutes, then mix, season, supplement with vinegar, herbs and crushed garlic teeth. Give the prepared dish to stand on the fire for a couple of minutes, and then immediately serve.
Potatoes fried with fresh mushrooms, boletus
Vary the taste of the prepared dish, using the same basic ingredients in the basis, allow fragrant fresh herbs. This time, the duet of potatoes and buffaloes will be supplemented with thyme leaves.
Ingredients:
- potatoes - 840 g;
- vegetable oil - 45 ml;
- onion - 95 g;
- mushrooms - 320 g;
- garlic - 2 teeth;
- thyme - 3 twigs;
- handful of green parsley.
Preparation
Before you cook mushrooms boletus fried with potatoes, many prefer to scald themselves mushrooms in slightly salted water. We recommend doing this trick with old mushrooms, young and small fruit bodies can be simply cleaned from the outside, and you can start cooking.
Cut the potatoes in circles and brown on the warmed vegetable oil, leading to a complete readiness. Leave the potatoes under the lid, and grasp the mushrooms. Cooked boletus fry in a separate frying pan, adding onion mushrooms onion rings and chopped garlic. In the middle of cooking, the boletus cooks are served with thyme, salted, and then browned.
We combine the prepared mushrooms with potatoes and serve them, having sprinkled with parsley greens.
Fried boletus with potatoes and onions
If the classic fried potatoes already had time to fill the edge, then prepare it with a simple sauce based on sour cream. This dish is prepared in two stages: first the ingredients are fried, and then poured with sauce and cook until the latter boils. As a result, you get not stewed, but crispy and fried potatoes in the sour cream company.
Ingredients:
- butter - 45 g;
- potatoes - 780 g;
- boletus - 210 g;
- garlic - 2 teeth;
- onions - 95 g;
- chicken broth - 230 ml;
- Dijon mustard - 35 g;
- Provencal herbs - ¾ tsp;
- sour cream - 135 g.
Preparation
Slices of potatoes, you can directly in the skin, fry in butter for about half an hour, until soft. To the potato slices, place the onion rings and slices of mushrooms, continue cooking for another 15 minutes. Now the fried potatoes can be flavored with sauce, filling it with a mixture of broth and sour cream, seasoning with herbs and mustard. When the sauce boils, the dish is ready.
Podisynoviki, fried with potatoes can be done in a multi-store, repeating all the steps described above in the "Baking" mode.