Fried potatoes with mushrooms are a frequent guest at the Russian dining table. Crispy, aromatic and very tasty - it is great as a side dish or a stand-alone dish.
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You will need
-
- potatoes - 500 g;
- mushrooms - 300 g;
- onions - 1 pc.;
- vegetable oil;
- parsley and green onions;
- salt
- pepper to taste.
Instruction manual
1
Prepare the products. Rinse the mushrooms thoroughly under running water and cut the ends on the legs, then cut them into small pieces - the smaller they are, the faster they will cook. Peel the potatoes and cut into strips, and chop the onions in medium slices.
2
Put the chopped potatoes in a thin layer on paper napkins to get rid of excess moisture. Then salt, pepper to taste and add a bay leaf broken into several pieces.
3
Place two pans on the stove, on which potatoes and mushrooms will be fried at the same time, since they must be cooked separately. Pour in them sunflower oil and heat it well, especially in the pan on which you will spread the potatoes, otherwise it may burn, crumble, and the dish will be spoiled.
4
Put the ingredients in the pans, leaving a big fire under the potatoes, and a little under the mushrooms. Thanks to this, the mushrooms are well stewed before frying, and the potatoes will turn out with a crispy fragrant crust. To create the latter, you also need to stir the potatoes very rarely, but at the same time carefully monitor that it does not burn.
5
Watch the time. It is approximately the same for both ingredients, but if the mushrooms are cut too large, they should be fried longer. In this case, it makes sense to start cooking them a little earlier than potatoes, so that it does not have time to cool.
6
As soon as the mushrooms are ready, lightly salt them and gently remove the spoon from the pan into the plate. In this case, you must try not to grab excess oil, otherwise the finished dish will turn out to be too fat. After that, add the mushrooms to the potatoes and mix gently.
7
Arrange the fried potatoes with mushrooms on plates until it has cooled. Sprinkle on top a small amount of finely chopped parsley, green onions and serve with fresh or salted vegetables.