2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
People living in a mushroom area know perfectly well how to fry mushrooms with potatoes, they do not need to be taught. Residents of Central Russia, Belarusian Polissya, Ukrainian Carpathians are well versed in all local species, know how to cook them and accurately distinguish edible specimens from grebes.
Types of mushrooms and a delicious lenten dish - mushrooms with potatoes
Citizens rarely have much needed knowledge, so they usually have to be content with simple champignons, which are guaranteed not to poison you. True, they are almost tasteless, and special techniques and additional ingredients are required to prepare this wonderful dish from them.
The better the mushrooms, the easier it is to cook them. Boletus deservedly takes the first place in terms of taste and usefulness. He is usually large, handsome and does not suffer at all from such a common vice as worminess. It is easy to distinguish it: a thick, light-colored leg with speckles, a regular, rounded hat of light brown color - this is it."special signs".
Butterflies look more modest, their legs are thinner, and they themselves are smaller.
What distinguishes redheads is clear from their name, and aspen mushrooms differ from them in a gray “head”.
Moles have a complex shape and look not very appetizing, but looks can be deceiving. They are very tasty fried, especially with potatoes. They also make wonderful mushroom soup, cabbage soup or borscht. The same applies to again.
Dry mushrooms like russula or mushrooms are of little use for frying, they should be in a tub with brine.
Borovik - king of mushrooms
The recipe for potatoes with boletus mushrooms is extremely simple. It is enough just to cut both main ingredients into approximately the same pieces and fry until cooked, do not forget to s alt at the end. At the same time, the lid should be removed periodically so that the dish turns out to be sufficiently ruddy, and not stewed. Chopped onions can also be added, or cooked without them so as not to interrupt the exquisite flavor.
This is the same recipe for fried potatoes with mushrooms of other valuable varieties, namely with redheads, boletus, boletus, yellow zhebriki and morels. Delicious raw materials do not require additional seasoning, the most important thing is to preserve their natural flavor.
How to fry potatoes with butterflies
And how to fry mushrooms with potatoes, if only oil is available? Here you will have to tinker longer. Firstly, they need to be cleaned, that is, remove the sticky peel fromhats, for which they got their name. Secondly, during heat treatment, these mushrooms release a large amount of juice, which should be drained, otherwise it will not be frying, but rather boiling potatoes. Therefore, the whole process can be conditionally divided into three stages. First, you should fry the butternuts beforehand until they reach the desired consistency and excess moisture flows out of them. After that, you need to add sunflower oil to the pan, add chopped onion and lightly sweat, and finally add chopped potatoes. In this case, you need to s alt at the end, otherwise the potatoes will be too fragile. You should not expect a golden hue, the mushrooms will turn out dark brown, almost black, but no less tasty.
Eat only champignons? It's okay
The most delicious mushrooms are forest mushrooms, but they are not always available. In addition, they can be cooked only when there is complete confidence in the safety of the product. For these reasons, you need to know how to fry mushrooms with potatoes if you only have ordinary store-bought mushrooms at your disposal. They are grown in the sand, so you should not expect some kind of magical taste, but with the help of some simple tricks you can achieve a good result.
Firstly, there should be a lot of onions. It is this vegetable that will give rather bland champignons a characteristic smell of fried mushrooms.
Secondly, in this case, sour cream is indispensable. Before frying mushrooms with potatoes, they should be stewed in this product along with pre-roasted onions. Notit would be superfluous to add a little pepper to the dish, for spiciness.
Thirdly, the potatoes should be fried separately, and the sauce obtained from mushrooms and sour cream should be added at the last stage of cooking, after which everything should be covered and kept on low heat for several minutes.
A cast iron skillet works best for this dish, and the bigger the better. If it is not there, then Teflon can be dispensed with.
Bon appetit!
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