The recipe for making tasty fried potatoes with mushrooms is quite simple. You need about an hour of time and the presence of any mushrooms: fresh, dry, marinated or even frozen. Whether it's honey fungus, chanterelles, mushrooms or king of mushrooms - a white mushroom, the pleasure of the dish is guaranteed in any case. Only the smell of fried mushrooms from the kitchen, be sure that the whole family will come running to the table.
How to cook fried potatoes with mushrooms?
For the preparation of delicious fried potatoes with mushrooms, fresh mushrooms, as well as dry ones, and pickled, and salted, are suitable. Mushrooms are perfectly preserved, and you can apply them in cooking all year round. When cooking mushrooms, especially dry (dry mushrooms do not wash before drying), be sure to rinse them thoroughly to avoid sand entering the food.
Fried potatoes with fresh mushrooms
If you are lucky, and you will become the owner of the white fungus, which is considered the most valuable among the mushrooms because of its nutritional and taste properties, be sure to prepare fried potatoes with fresh white mushrooms. At the output you will get a real delicacy. If there are no white mushrooms, take any others.
Ingredients:
- potatoes - 1 kg;
- fresh mushrooms - 600 g;
- onion - 300 g;
- vegetable oil - 50 g;
- greens - to taste;
- garlic, salt - to taste.
Preparation
Rinse fresh mushrooms thoroughly and dry on a napkin. Bulb and mushrooms cut into small cubes. Peel potatoes from the peel and cut into 0.5 cm thick blocks. Heat the frying pan over fire, pour in the vegetable oil and warm well. Add the onions and fry until light-golden. Add mushrooms and fry for another 5-6 minutes stirring occasionally. Then add the potatoes and fry until ready - about 20-25 minutes. At the end of fry salt to taste, you can squeeze out a clove of garlic, if you like. When serving, sprinkle a dish of finely chopped parsley or dill.
Fried potatoes with dry mushrooms
Traditionally, the peak for fried potatoes with mushrooms is the end of summer - the beginning of autumn, when the collection of mushrooms begins. But these vegetables are perfectly preserved in dry form and, even in winter, you can cook fried potatoes with dried mushrooms.
Ingredients:
- potatoes - 1 kg;
- dry mushrooms - 50 g;
- onion - 2 pieces;
- vegetable oil - 50 g;
- greens - to taste;
- garlic, salt, black pepper - to taste.
Preparation
Dry mushrooms soak in cold water for 1-2 hours. Then we put it into a saucepan, pour the same water, in which the mushrooms are soaked and put on fire. We bring it to a boil and let it simmer for about 15 minutes. While mushrooms are being prepared, cut the onion into small cubes and fry in a pan until light-golden in color. Remove from the fire a pan with mushrooms, drain the water, pour cold again and thoroughly wash the mushrooms. We cut the vegetables into small pieces, add them to a frying pan to the onions and fry a bit - to get a little gripped. Potatoes should be cleaned and cut into thin strips, add to a frying pan to mushrooms with onions,
Fried potatoes with pickled mushrooms
If you have a pair - three jars with marinated mushrooms or chanterelles, you can cook fried potatoes with pickled mushrooms. Marinated mushrooms will have to be fried with onions in a frying pan and add to the almost finished potato 5-10 minutes before the end of cooking.