Potatoes with frozen honey mushrooms - 5 recipes

Encyclopedia "Mushroom-Info" Mushroom dishes Recipes for potato dishes with frozen mushrooms

Traditional Russian cuisine offers a large number of dishes with forest products to choose from. Potatoes with frozen mushrooms allow you to diversify your diet in winter and spring, using pre-prepared foods for cooking. Fried potatoes with frozen mushrooms, if prepared correctly, will not differ in organoleptic qualities from a dish made from freshly cut mushrooms. You can learn about how to fry frozen mushrooms and potatoes at home, all the subtleties and secrets on this page.

Feel free to choose any recipe for potatoes with fried mushrooms and implement it into your daily menu - you won’t go wrong, your loved ones will be enchanted by the wonderful taste. Fried potatoes with frozen mushrooms according to the recipe from this page will also surprise you with unusual combinations of products. Unlike classical recipes, this condition allows you to enrich your diet with useful microelements. Choose, cook, experiment and eat with gusto.

• How to cook fried potatoes with frozen mushrooms in a frying pan
• How to fry frozen mushrooms with potatoes in a frying pan
• Pan-fried potatoes with frozen mushrooms
• How to cook fried frozen mushrooms with potatoes in a frying pan
• How to cook potatoes with frozen mushrooms in the oven
• How to cook frozen mushrooms with potatoes in the oven
• How to cook potatoes with frozen mushrooms in a slow cooker
• How to cook frozen mushrooms with potatoes in a slow cooker
• How to cook stewed potatoes with frozen mushrooms

Step by step recipe

Ingredients

Before talking about some of the features of preparing such a dish as mushrooms fried with potatoes, you should clarify what the traditional recipe is. So, firstly, you will need potatoes, and secondly, mushrooms. Any will do - chanterelles, white mushrooms, honey mushrooms, champignons. And it doesn’t matter what they are - dry, fresh, pickled or frozen. You will also need vegetable oil. Some gourmets, of course, use olive oil, but it is not suitable in this case - it will interrupt the aroma of the mushrooms. Onions are also often used as an additional ingredient. By the way, it is worth noting the number of products. It all depends on the desires of the cook. The dish will be more flavorful if you add more mushrooms.

How to choose porcini mushrooms

Of course, the best option is to collect boletus mushrooms yourself. But if you decide to buy this product, then you should remember a few simple rules in order to make the right choice.

• The mushroom should be elastic to the touch. Flabby, soft and unpleasant-smelling fruiting bodies should never be taken, otherwise you risk getting an intestinal upset.
• Do not buy boletus mushrooms that have a watery, wormy, rotten cap or stem. This can also lead to trouble.
• Avoid specimens that are too large, as the old fruit has already accumulated more harmful toxic substances than the young one.
• It is not advisable to buy porcini mushrooms from sellers standing on the side of the highway, because they could collect them there, not far from the road.
• If you notice even one suspicious one in a basket of porcini mushrooms, it is better to refuse such a purchase, since the boletus mushrooms may have already absorbed the poison from it.
• Do not purchase ready-made canned mushrooms from your hands. You don’t know what the fruiting bodies looked like before processing, and whether any of them were poisonous. This product, in salted or pickled form, is safe to buy only in large supermarkets. But at the same time, you still need to check the expiration date indicated on the jar, as well as the integrity of the lid and the container itself.
• Think about it if the seller is too persistent in asking you to buy boletus mushrooms. Perhaps he wants to quickly get rid of a dubious product.

Important: mushrooms collected in an industrial area or near highways will only cause harm to your health, since they are capable, like a sponge, of absorbing large amounts of exhaust gases and toxic substances.

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Who doesn't love fried potatoes!? There are only a few of them. Today I bring to your attention a recipe for Fried Potatoes with Frozen Mushrooms. You will need mushrooms prepared for the winter, boiled in advance, frozen, such as redheads and honey mushrooms. The potatoes turn out aromatic, tasty, with a crispy crust.

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Recipe Ingredients

Sauces

As you can see, if you bring a little imagination into your cooking, you can prepare absolutely extraordinary fried mushrooms and potatoes. The recipe is quite simple, but it can be complicated. The taste will also change accordingly. You will get an incredibly tasty treat if you season the potatoes and mushrooms with tomato paste in the middle of cooking. Don't think it's going to be a stew. Not at all, you just need not cover it with a lid. Then the potatoes and mushrooms will acquire a rich color and crispy crust. And, of course, the taste will change. Just remember that tomatoes have a distinct taste. Therefore, there is no need to literally “fill” the frying pan. Some people who like a refined, delicate taste season the dish with sour cream. Only in this case should you stew the mushrooms in it before adding the potatoes - this will be better.

Adviсe

Each recipe for fried potatoes with frozen mushrooms is unique in its own way. But no matter what exactly it will be, you can always enhance the taste of the dish by using these tips:

– When the potatoes have already been peeled, they should be filled with cold water so that they do not darken. But keeping it for a long time is also undesirable, since the amount of nutrients decreases.

– In order for the potatoes to turn out with a beautiful golden brown crust, you need to dry them before placing them in a heated frying pan.

– To improve the smell and taste, in addition to salt and ground black pepper, you can use various greens, both fresh and dried. Also allspice, nutmeg or marjoram.

Potatoes with frozen champignon mushrooms in a slow cooker with the addition of leeks

You will need:

• 5 potatoes;
• 1 leek;
• 200 g frozen champignons;
• greenery;
• salt (to taste).

Method of preparation: place chopped potatoes, leeks, champignons and greens in a multicooker saucepan, add salt, and turn on the “stew” mode for 2 hours.
If desired, you can add chopped meat (I added pork).

How to cook stewed potatoes with sour cream and frozen honey mushrooms in a frying pan?

Mushrooms and sour cream form a delicate sauce that soaks the potatoes. Simply incredibly tasty and aromatic! Be sure to try this cooking method.

Ingredients:

• 6 potatoes;
• 800 g frozen mushrooms;
• 1 onion;
• 150 g sour cream;
• 4-5 tbsp. vegetable oil;
• 3 bay leaves;
• ground black pepper;
• salt.

Step-by-step instruction:

1. Cut the onion into half rings. Heat the oil and, stirring, fry the onion until transparent.

2. Cut the potatoes into cubes. Add to onions. Salt, pepper and fry for 15 minutes. Be sure to stir so that the potato wedges don't burn.

3. After 15 minutes, add the mushrooms. Dilute sour cream with 4 tbsp. water and add to the frying pan as well. Stir.

If the sour cream is thick, you can add a little more water. But don’t forget that frozen mushrooms will also release liquid.

4. Add bay leaves, cover and simmer over low heat for 10 minutes, stirring.

5. Check for doneness and, if necessary, add a little water and simmer.

The dish goes well with lightly salted pickled cucumbers. And before serving, sprinkle with fresh herbs.

Cooking process

First, the food is prepared.

1. The husks are removed from the onion, and the onion itself is cut into four parts, which need to be thinly sliced.
2. Thaw the mushrooms and also cut into small pieces.
3. Peeled and washed potatoes are cut into medium slices.
4. First of all, the onions are fried. When it turns golden, add mushrooms to it. Together they should fry for about 20 minutes. Then add the potatoes and fry, stirring occasionally, until they become golden brown.

5. After the last ingredient is added, the lid is removed from the pan.
6. At the very end of cooking, spices are added. Sprinkle with herbs just before serving.

Additional Ingredients

Peppers, tomatoes, chicken fillet, cheese - you can add anything you like to this dish. If you want to make it more satisfying, then chicken fillet would be appropriate, which should first be fried until fully cooked and added to the potatoes 5 minutes before you need to remove the pan from the heat. Vegetables will make this summer treat, bright, elegant and fresh. If you grate 200-300 grams of cheese a few minutes before it’s ready and sprinkle the potatoes on top, then cover with a lid and let it sit on the fire for 2-3 minutes, the cheese will melt and you’ll get a casserole. In general, you can endlessly experiment with this dish and bring something new to the recipes. The main thing is that the products are in harmony with each other.

On fasting days, mushroom dishes help us out a lot - we can’t eat any animal products, but we still want to eat them. So mushrooms, potatoes, porridge and pasta are used. Well, of course, they include all sorts of vegetables, either fresh or canned. It turns out to be a satisfying and tasty lunch or dinner without consuming foods prohibited during this period. Mushrooms are also an excellent salvation for vegetarians who do not consume animal proteins, and proteins are essential for the body.

Today I’ll tell you how you can prepare everyone’s favorite dish: potatoes with mushrooms, fried in a frying pan, I’ll give you a step-by-step recipe with photos, and a few more interesting recipes and tips on how to cook all this tasty and healthy food, using dried mushrooms, fresh forest and store-bought, frozen and pickled.

So, potatoes with mushrooms, step-by-step recipe in a frying pan

Ingredients:

• 300 g champignons
• 5-6 potatoes
• 1 onion
• Oil for frying
• salt, basil, pepper, herbs optional

If you don’t have time, you can cook in 2 frying pans at once. If there is only one frying pan and time allows, cook one at a time.

So, initially put the frying pan on high heat (be sure to be clean so that nothing burns on it). Once it warms up well, add a little oil. We cut the onion randomly, I usually cut it into half rings or into cubes. Fry the onion until pink.

While it is roasting, I prepare the mushrooms (I wash and dry them, remove the skin in advance).

We cut the champignons into thin slices, and when the onion reaches the condition, we throw the mushrooms into it.

While frying, stir with a spatula periodically until the moisture evaporates from the mushrooms (but do not dry them out!).

Advice:

if you want the potatoes to be crispy, cut them into thin slices and fry them in a large amount of oil, ideally in deep fat. And don't close the lid. If you want the potatoes not to be fried, but more stewed, after frying over high heat for about 10 minutes, when they brown a little, turn the heat down to low and cover with a lid.

When the potatoes are ready, add the mushrooms and simmer for another 5 minutes. At the same time, add some salt, sprinkle with pepper, you can crush 1-2 cloves of garlic or finely chop it. You can add a little basil and fresh herbs (at the very end).

That’s it, our potatoes with mushrooms in a frying pan are ready, you can serve them to your household. Pickled cucumbers, tomatoes, or whatever you choose from the recipes presented on the page are perfect for it.

Other options for cooking fried potatoes with mushrooms in a frying pan

We prepared a dish with store-bought champignons. It's delicious, but if you have the opportunity to use wild mushrooms, it will be much tastier and more aromatic. Porcini mushrooms, chanterelles, boletuses, and so on are perfect here. Just a caveat: the forest mushrooms need to be washed, boiled for about 15 minutes, drained, rinsed again, dried and only then start cooking. You also need to remember that when fried, mushrooms significantly decrease in volume and that they produce liquid, so it is not recommended to put them right with the potatoes, otherwise you will get steamed potatoes instead of fried ones.

Potatoes with mushrooms in one pan

This recipe has its own nuances, let's look at them. So, to fry potatoes with mushrooms in a frying pan at the same time, without using two frying pans, we do this:

Initially, as in the option above, fry the onion, then brown the mushrooms, let the moisture evaporate and then add thinly sliced ​​root vegetables to the frying pan, in thin strips, otherwise it will take a long time to fry and the mushrooms will have time to dry out.

In order for the potatoes to turn out golden brown in this case, you need to cut them, let them stand in water for a while (about half an hour), they will release starch, then rinse them, dry them and put them on the mushrooms. First, let it fry, cover with a lid, and turn the heat down to low.

Of course, with this option you won’t get the same golden brown crust that you can get by frying the potatoes separately. But it’s also delicious, and if you don’t have enough time, you can cook it that way.

Potatoes with dried mushrooms

If you have stocked up on dried mushrooms since the summer, great! They give such a wonderful aroma when cooking, just a miracle!

Initially, pour hot water or milk over the mushrooms, let them sit, swell, and return to their former beautiful shape and volume. Then they need to be boiled - either in salted water, or by adding water to milk, for about 15 minutes. Drain the liquid by placing the mushrooms in a colander. Moreover, be careful that they do not add excess water to the pan during cooking. Then everything follows the description of the first step-by-step recipe.

Potatoes with pickled mushrooms

If you find a jar of pickled honey mushrooms in the basement, let’s put them to use and cook them with potatoes in a frying pan. They initially need to be washed well, free of spices and salt, dried and then in order, either in one frying pan, or in two at the same time.

Look also

how to cook deliciously, step-by-step recipe with photos.

Adviсe:

1. If you buy mushrooms at the market, be sure to look closely at them so that there are no worms or spoiled ones; we don’t need them.
2. If, when purchasing mushrooms, even the slightest doubt arose about their suitability and edibility, avoid them; mushroom poisoning is very dangerous and common.
3. If you brought mushrooms from the forest, they will definitely have a lot of soil and sand, soak them carefully, without being lazy, rinse everything and put it away, otherwise you will get an unpleasant surprise in the form of earth crunchy on your teeth. And it’s important: be sure to boil them for 15 minutes and rinse them again.
4. Add herbs, spices, and salt literally before turning off. If you use garlic, which will add a unique aroma and piquancy, throw it in just before turning it off.
5. When preparing mushrooms with potatoes, remember that this is a dish for lunch, do not serve it for dinner, it takes a long time to digest and you will be very uncomfortable sleeping.
6. Do not give mushrooms to children, they have the structure of a sponge, they absorb everything that gets into themselves, and can harm the child’s body. For the same reason, do not collect mushrooms near roadsides and near industrial enterprises. Only in the forest, far from the city and roads.
7. Remember, as soon as even a small frost hits, you cannot pick mushrooms and eat them! Do not store mushrooms in a warm place or in tightly closed containers.
8. Having brought mushrooms from the forest, immediately begin processing them.
9. When frying, do not turn the potatoes often, otherwise you will break the structure and get a mush instead of beautiful slices.
10. When preparing a dish, take a heavy frying pan, preferably cast iron, with a thick bottom, then the dish will turn out excellent.
11. The dish can be prepared in a slow cooker, but in it everything turns out more stewed. Although there is a way out: just at the end of cooking, open the lid and cook until browned.
12. Excess spices will spoil the aroma of mushrooms; a little pepper, basil and herbs, 1-2 cloves of garlic will do. By the way, if you have a dried mushroom lying around somewhere, you can crumble it into a frying pan when cooking, your dish is guaranteed to have a crazy aroma!
13. If you want to prepare potatoes with mushrooms for the holiday table, you can do this: deep-fry the potatoes, cut into cubes, fry the mushrooms and onions separately, chop the greens. Before serving, place potatoes on a plate (a shared dish) and a pile of mushrooms on it. Sprinkle with herbs on top - it will be beautiful and festive.
14. Thaw frozen mushrooms gradually, slowly, so that excess moisture is removed; it is better to start this process in the refrigerator in the evening, and the next morning you can already cook.

You can also add fried vegetables to the finished dish: zucchini, sweet peppers, tomatoes. Experiment and delight your loved ones with delicious dishes!

The recipe for delicious fried potatoes with mushrooms is quite simple. You need about an hour of time and the presence of any mushrooms: fresh, dry, pickled or even frozen. Whether it be honey mushrooms, chanterelles, champignons or the king of mushrooms - the porcini mushroom, you are guaranteed to enjoy the dish in any case. As soon as you smell the smell of fried mushrooms from the kitchen, you can be sure that the whole family will come running to the table.

How to cook fried potatoes with mushrooms?

To prepare delicious fried potatoes with mushrooms, you can use fresh mushrooms, dry mushrooms, pickled mushrooms, or salted mushrooms. Mushrooms store well, and you can use them in cooking all year round. When cooking mushrooms, especially dry ones (dry mushrooms are not washed before drying), be sure to rinse them thoroughly to avoid sand getting into the food.

Fried potatoes with fresh mushrooms

If you are lucky and you become the owner of a porcini mushroom, which is considered the most valuable among mushrooms due to its nutritional and taste properties, be sure to cook fried potatoes with fresh porcini mushrooms. At the end you will get a real delicacy. If there are no porcini 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. Cut the onion and mushrooms into small cubes. Peel the potatoes and cut into 0.5 cm thick cubes. Heat a frying pan over a fire, pour in vegetable oil and heat well. Add onion and fry until light golden brown. Add mushrooms and fry for another 5-6 minutes, stirring occasionally. Then add the potatoes and fry until fully cooked - about 20-25 minutes. At the end of frying, add salt to taste, you can squeeze out a clove of garlic if you like. When serving, sprinkle the dish with 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 mushroom picking begins. But these vegetables are perfectly stored in dry form and, even in winter, you can cook fried potatoes with dried mushrooms.

Ingredients:

• potatoes – 1 kg;
• dried mushrooms – 50 g;
• onions – 2 pcs.;
• vegetable oil – 50 g;
• greens - to taste;
• garlic, salt, black pepper - to taste.

Preparation

Soak dry mushrooms in cold water for 1-2 hours. Then put it in a saucepan, fill it with the same water in which the mushrooms were soaked and put it on the fire. Bring to a boil and let simmer for about 15 minutes. While the mushrooms are cooking, cut the onion into small cubes and fry in a frying pan until light golden brown. Remove the saucepan with the mushrooms from the heat, drain the water, fill it again with cold water and thoroughly wash the mushrooms. Cut the vegetables into small pieces, add them to the frying pan with the onions and fry them a little so that they stick a little. The potatoes should be peeled and cut into thin slices, added to the frying pan with the mushrooms and onions, cover with a lid and simmer until they become soft. At the end of cooking, add salt and pepper, and add finely chopped herbs. If you like garlic, you can squeeze out one or two cloves before serving.

Fried potatoes with pickled mushrooms

If you have a couple or three jars of pickled honey mushrooms or chanterelles, you can prepare fried potatoes with pickled mushrooms. Marinated mushrooms will need to be fried with onions in a frying pan and added to almost finished potatoes 5-10 minutes before the end of cooking.

Fried potatoes with mushrooms is a dish that, believe me, no real man can refuse. And if it is also prepared with wild mushrooms that you have collected yourself, it will be simply a masterpiece.

But this treat is quite simple to prepare and belongs to the category of budget dishes. Even the most inexperienced housewife can prepare it if she knows a few simple tricks.

Now I will tell you how to prepare fried potatoes with forest, meadow and home-grown mushrooms.

In this recipe, you can use absolutely any forest mushrooms (chanterelles, boletus, honey mushrooms, russula, etc.) that have been dried for preservation for the winter, and in this case it is best to take pink potatoes or any variety that does not fall apart.

List of required products:

• Potatoes - 6-7 tubers.
• Dried mushrooms – 250-300 gr.
• Garlic cloves – 3 pcs.
• Medium sized bulb.
• Spices for potatoes with salt - to your own taste.
• A bunch of parsley with dill for about 70-80 grams.
• Sunflower flavourless for frying.

Cooking process:

Pour water over the dried forest products, keep it cold, and leave for 60-70 minutes.

Peel the potatoes, garlic and onions.

Chop the greens, cut the potatoes into long strips, as for fries, chop the onion finely or into quarter rings, pass the garlic through a garlic press or grate it on a fine grater (you can simply chop it with a knife).

Pour the sunflower oil into the frying pan, heat it up, add the onion, fry for about 7 minutes and remove it into a saucer.

After 20 minutes, add the mushrooms, washed several times, to the vegetables, stir, now cook, covered, for 5-7 minutes.

Add the reserved onions to the food, add spices and herbs, stir, cover with a lid, turn off the heat, and leave in this state for five minutes. Fried potatoes with dried mushrooms are ready, you can safely serve them with a salad of fresh vegetables!

This recipe can also be prepared with frozen ingredients, but in this case you need to first defrost the food, drain off all excess liquid, and only then use it in the same way as the dried version.

The wonderful combination of products in this dish will not leave anyone indifferent. You can prepare this treat for lunch, or you can serve it to the holiday table; your guests, I’m sure, will simply lick their fingers from it.

Set of ingredients:

• Fresh chanterelles – approximately 300-400 gr.
• Potatoes – 500-700 gr.
• Onion – 1 head.
• Sour cream (15-20% fat) – 3 tablespoons.
• Spices of your own choosing.
• Salt – 2-3 small pinches.

Fried potatoes with mushrooms - cooking process step by step

1. First of all, sort out and boil the chanterelles. While boiling the mushrooms, add a little salt to the water. It takes 15 minutes to prepare. If foam forms on the surface of the pan, remove it.

2. Drain the gifts of the forest in a colander and set aside for now.

3. Chop the onion, fry the product until beautifully golden, remove from the pan.

4. Peel the potatoes, wash them, cut them into pieces that are convenient for you, maybe into cubes, slices, circles, etc.

5. Cooled chanterelles, if you have large ones, cut into several parts.

6. Chop the butter, add the mushrooms, fry for 10-12 minutes.

7. In another frying pan, fry the potatoes in the usual way with the addition of oil, salt and spices.

8. Mix all the available products, don’t forget about the onions, pour in sour cream, cover with a lid, simmer for about ten minutes, no more.

Divide the finished dish into portions and garnish with green onions or dill on top. Everything is ready, you can start eating!

You can use absolutely any meat in this recipe, however, to my taste, cracklings - lard with meat layers - look best in this wonderful dish and induce appetite. Well, if you want to get a dietary dish, then take chicken breast or beef. In addition, you can also replace the meat pieces with minced meat, choose for yourself

To prepare for cooking:

• 400-500 gr. fresh lard with layers (pork belly is great).
• Half a kilogram of potatoes.
• Two small onions.
• Champignons – 350 gr.
• A little marjoram and basil.
• 3 tablespoons of thick sour cream (you can use a mixture of sour cream and mayonnaise).
• Vegetable oil - a couple of spoons for greasing the baking sheet.
• Parsley - a few sprigs for decoration.
• Salt and pepper mixture.

How to fry potatoes with mushrooms in the oven

Lard or meat, depending on what you take, cut into medium-sized pieces, add salt and pepper, and set aside for 10 minutes.

Cut the peeled potatoes into circles up to 0.5 cm thick, sprinkle them with seasonings, add chopped marjoram and basil, pour in sour cream and stir.

Cut the champignons into slices, just make sure they are not too thick.

Chop the onion as you like, I usually cut it into halves of rings.

In a frying pan, fry the champignons with onions until nicely browned.

Fry the meat pieces on both sides separately from all the products.

Take a baking sheet, grease with oil, place a third of the potatoes as the first layer, place a layer of half the meat on it, then part of the onion with champignons, repeat all the layers again and finish the dish with a third of your potatoes.

Send the potatoes to fry in an oven preheated to 150 degrees, while increasing the cooking temperature to 180-200 degrees. Cooking time is approximately 60-70 minutes.

When the fried potatoes with mushrooms are ready, sprinkle them with chopped parsley.

You can serve this dish directly in a baking dish, or you can serve it in portions. It is very tasty to serve such potatoes to guests and loved ones with canned tomatoes, pickled crispy cucumbers (see the link for how to preserve pickled crispy cucumbers for the winter), and sauerkraut.

A dietary recipe that will appeal to both adults and children. This dish looks very beautiful and appetizing, plus it retains all the benefits of the products used.

• 7-8 potatoes.
• A bunch of parsley with green onions and dill (you can take any greens in one form or not use them at all in the dish).
• 1 spoon of vegetable oil.
• 500 grams of any pre-boiled wild mushrooms or fresh champignons.
• Ground black and red pepper – a pinch each.
• Salt to taste.
• One onion.
• Water (boiling water) – 50 ml.

The process itself:

Peel the onion and cut finely into cubes.

Cut large mushrooms, leave small ones whole. If you take the gifts of the forest, you must first boil them for 15 minutes in salt water.

Peel the potatoes and chop into strips.

Grease the multicooker bowl well with oil, set the “frying” mode for three minutes. During this time, the sunflower and the bowl will warm up, now it’s time to add the ingredients.

Add the mushrooms and onions, cook in the same mode for 10 minutes, do not close the multicooker lid, and stir the products constantly.

Add potatoes.

Boil water and pour it into the bowl, stir, close the lid in the “Fry” mode and cook for 25 minutes. At the same time, stir your ingredients periodically so that they are evenly fried.

Chop the greens.

Open the lid, pepper the dish, add salt, stir without closing the lid, fry for another 5 minutes.

Place fried potatoes with mushrooms on a plate, sprinkle with chopped herbs, everything is ready, you can eat!

Fried potatoes with oyster mushrooms: recipe

No one will refuse this dish. You will also love these potatoes if you follow the recipe correctly and can stock up on the following ingredients in advance:

• Onion – 1 pc.
• Fresh mushrooms – 400 g
• Potatoes – 1 kg

Cooking process:

1. Simmer the mushrooms for about 5 minutes.
2. Add chopped green onions and a little vinegar to the oyster mushrooms.
3. Simmer the mushrooms until the liquid has completely evaporated.
4. Chop the mushrooms very finely, add the onion (fry it in advance).
5. Place potatoes, onion and mushroom mixture in another frying pan.
6. Fry the dish until the potatoes are golden brown.

All the best!

Fried potatoes with butter - a quick and tasty dinner

Fried boletus, like other wild mushrooms, goes well with potatoes. It will be twice as tasty if you assemble them yourself and cook them with new potatoes. Now is the time for this. Just the mention of it makes your mouth water. So, if you have some butter in your arsenal, then prepare this dish from them. It turns out very tasty.

Ingredients:

• 300 grams of butter (can be prepared either fresh or frozen);
• 2 pcs onions;
• 6-8 potatoes;
• salt - about 1 level teaspoon;
• ground pepper or other seasonings of your choice.

Cooking steps:

1. Wash, peel and cut the mushrooms into small cubes. Small boletus can be roasted whole.

If you did not collect mushrooms yourself, but, for example, bought them at the market, you cannot be sure of their quality and place of collection. Therefore, before frying, they need to be boiled for 10 minutes in salted water (about 1 tablespoon of salt per 3 liters of water). Then drain in a colander to drain all the liquid. Wet pieces will not cook well.

2. Finely chop the onion and fry in oil until golden.

3. As soon as the onion is browned, you need to add mushrooms to it and fry them together for about 10-15 minutes.

4. Meanwhile, the potatoes need to be peeled and cut into neat strips. Then it is better to rinse them in cold water and dry them on a towel. This is the only way you will achieve crispy and fried pieces.

5. Add potatoes to mushrooms and onions, stir and fry for 5 minutes with the lid closed. Then remove it and fry for another 10 minutes, until golden brown. You can add salt and seasonings 3 minutes before cooking.

The dish is ready! Bon appetit!