Fried potatoes with mushrooms: cooking secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Fried potatoes with mushrooms is such a versatile and easy-to-cook dish that even a novice housewife can handle it. And in terms of its taste and aroma, homemade potatoes can easily compete with any restaurant delicacy. Today we will look at several recipes for fried potatoes with different types of mushrooms and define a few basic rules for frying potatoes.

Potatoes with champignons

Probably the easiest mushrooms to cook are champignons. They do not need to be carefully sorted, washed, soaked or boiled. From the store shelf, they immediately fall into the kitchen. Therefore, probably, the housewives choose them most often for fried potatoes with mushrooms.

Required for cooking

• 4 large potatoes.
• 230 g mushrooms.
• Onion.
• Butter – 30g
• Grows. butter - 40 g.
• S alt.
• Green.

Cooking method

It would seem that frying potatoes - what could be easier? In fact, if you want potatoesfried with mushrooms and onions turned out to be really tasty, crispy and fragrant, then you should follow some rules.

Firstly, potatoes and mushrooms are fried in separate pans. If you plan to make stewed potatoes and add, say, sour cream, then we dump everything in one bowl and fry. But if you need crispy potatoes with a delicious crust and the same mushrooms, alluring with aroma and appearance, then you should not be lazy and save time.

Turn on two burners. On one we put a frying pan with vegetable oil, on the other frying pan, where we mix butter and sunflower oil.

In the first frying pan we will fry onions and mushrooms. Rinse the champignons, dry a little and cut into two halves. The onion is chopped quite large. First we send the onion to the pan, then, when it starts to turn golden, we spread the mushrooms. We fry the mushrooms, not sparing, long enough and thoroughly. We need a crunchy appetizing product.

The second frying pan, which is already languishing and waiting for a mixture of butter and sunflower oil, is intended for potatoes. Fried potatoes with mushrooms and onions are more appetizing when the two components of the dish are cooked in different dishes. Rinse and dry potatoes after peeling to remove excess starch and moisture. It is better to cut it into thin sticks or small cubes. So the potatoes will fry faster and be very crispy.

Don't forget to s alt mushrooms and potatoes. Add some if you wishground pepper or hot, red chili. When the mushrooms and potatoes are fried, an inviting crispy crust will appear, you can mix the ingredients. Do not forget to add a touch of freshness to the dish - a sprig of parsley or a couple of basil leaves.

Potatoes with chanterelles

Things are a little more complicated with wild mushrooms. But fried potatoes with forest mushrooms are an order of magnitude more aromatic and richer in taste.

Required Ingredients

• Chanterelles - 300g
• Potatoes - 6 pieces
• Onion - 2 pcs.
• Grows. oil.
• S alt.
• Dill.

How to cook

Chanterelles are mushrooms that cannot be cooked right away. Soak them in cold water for several hours first. Then sort and rinse well. We cut the chanterelles into two halves if the mushroom is small and into four parts if it is too large.

Pour oil into a frying pan, add mushrooms and fry over high heat for about five minutes. Then we reduce the fire a little and spread the onions on the mushrooms. We fry for another ten to fifteen minutes. It is important that the mushrooms not only become soft and chew well, but also acquire a golden, crispy crust.

As in the first recipe, fry the potatoes in a separate pan. We advise you not to s alt the mushrooms immediately. S alt is best added when the mushrooms and potatoes are already mixed. If we talk about seasonings, then fresh fragrant dill will suit the chanterelles. We recommend adding itthe end of frying potatoes.

Fried potatoes with mushrooms (oyster mushrooms)

Oyster mushrooms are somewhere in the middle between quick-cooking champignons and fragrant, but requiring long preparation, chanterelles. Oyster mushrooms are a popular and widespread mushroom that can be found in almost any planting or forest where there are stumps. Oyster mushrooms do not need long soaking like chanterelles. However, they will have to be cooked.

Required Ingredients

• Oyster mushrooms – 400g
• Potatoes - 4 pieces
• Onion - 2 pcs
• Sour cream - 120 g.
• Butter – 50g
• S alt.
• Fresh parsley.

How to cook

Before you please the household with a new recipe for fried potatoes with mushrooms, these same mushrooms still need to be cooked. Oyster mushrooms do not cook as long as other forest mushrooms, but you still have to spend an hour. We advise you to add a pinch of s alt, a few bay leaves, a couple of peppercorns and a peeled onion to the water.

In the process of cooking, remove the foam. Cool the boiled oyster mushrooms a little and cut into long sticks. We also finely chop the onion. Cut potatoes into strips.

I must say that getting crispy slices from oyster mushrooms, like from champignons or chanterelles, will not work. These are quite juicy mushrooms, so they are best used for stews. In our case, it will be potatoes with mushrooms in a pan.

Pour in the oil and spread the potato strips. Fry the potatoes lightlyfire until a blush appears on the sides. After we reduce the fire and add mushrooms with onions. Cook potatoes with mushrooms in a pan for about 20-25 minutes. At the last stage, add a couple of tablespoons of thick sour cream, mix thoroughly, fall asleep with a large amount of finely chopped parsley.

Tips

• Dab the potato strips with a towel before frying. This will seal in moisture and give you a more even and golden crust. Potatoes in this case will not fall apart when frying.
• For rich color and crisp blush, use a mixture of sunflower oil and butter. Excellent crispy potatoes are also obtained on baked lard.
• Potatoes are put into the pan only when the fat has already begun to steam. Dipped in poorly heated oil, the potato strips will stick to the pan and not brown as the cook wants.
• Immediately cover the potatoes is not recommended. For the first few minutes, it should be fried over high heat in well-heated oil with full access to air.