Potatoes and mushrooms is the most delicious seasonal combination, which was made up by nature. Autumn mushrooms, vegetables and herbs from fresh harvest are a lot like holiday travel, live communication and walks in the fresh air. Perhaps the fried potatoes is the most popular dish, despite the fact that by historical standards in Russia it appeared quite recently. This simple dish impresses by the fact that it can be diversified by adding other products, e.g., sour cream, various salads, pickles and herbs.
This simple dish can be quite different depending on the mushrooms you choose. For example, noble white mushrooms have completely different taste here than oyster mushrooms or champignons. But most of all people love potatoes fried with chanterelle mushrooms for their autumn hue and unique flavor. By the way it is much easier to cook chanterelles than white mushrooms.
Mushrooms have long been a regular dish on Russian table. During numerous Fast days they replaced the fish and meat as a source of protein and vitamin D. During ordinary and festive days marinated and salted mushrooms served as an excellent appetizer. Today many housewives make mushroom preserves for the winter. The stores also provide a wide range of frozen mushrooms, but it is always better to cook with fresh ingredients.
Each of the dish ingredients has its own taste and aroma. And the main thing here is to fry all the products in a way so that they complement each other and not interrupt the taste. For this purpose it is best to fry potatoes, mushrooms and onions separately, then mix and bring to full readiness together. The choice of spices depends on mushrooms you use. White mushrooms and chanterelles have their own delicate flavor and can’t stand rich spices. Here it will be enough to season the dish with salt and white ground pepper. Nutmeg is perfect in combination with mushrooms and sour cream. Finished dish is better to sprinkle with fresh herbs, dill, and parsley.
1.2 – 1.4 lb mushrooms
2 Tbsp vegetable oil
2 Tbsp butter
First you need to prepare the mushrooms. White mushrooms, aspen or birch boletes should be boiled. Chanterelles and champignons may not be subject to preliminary heat treatment. Slice the mushrooms not too finely, they lose a lot of water during frying. Cut potatoes into slices or strips. Cut onion into cubes.
Fry chopped mushrooms in little heated vegetable oil. Evaporate all the moisture; add salt when the mushrooms begin to fry. Put them in a separate bowl. Then fry onions in butter fry until golden brown. Combine onions with mushrooms.
Fry potatoes until crisp, sprinkle with salt, and then add mushrooms with onions. Leave for a while on low heat under the lid, add spices.
Serve the dish with sour cream and rye bread.