Fried Potatoes with Frozen Mushrooms
⏳ Time
30 minutes + 30 minutes
🥕 Ingredients
8
🍽️ Servings
3
Description
The creamy flavor complements the potatoes and mushrooms. Instead of adding sour cream at the end, you can fry the potatoes in butter or use sunflower oil and add butter halfway through cooking. Fresh honey mushrooms or other wild mushrooms can be used instead of frozen ones.
Ingredients
- Potatoes - 5 pieces
- Onion - 1 piece
- Frozen Honey Mushrooms - 14.1 oz
- Dill - to taste
- Sour Cream - 3 tablespoons
- Ground Black Pepper - a pinch
- Salt - a pinch
- Sunflower Oil - to taste
Step by Step guide
Step 1
Thaw the mushrooms, rinse them, and dry them.
Step 2
Peel the potatoes and cut them into thin half-moon slices. Soak in cold water, then drain and dry the potatoes.
Step 3
Peel the onion and chop it into small cubes.
Step 4
Finely chop the dill for serving.
Step 5
In a skillet, heat a small amount of sunflower oil over medium heat. Sauté the onion until slightly golden (about 5 minutes). Add the mushrooms and sauté until cooked through (about 15 minutes).
Step 6
Meanwhile, in another skillet, over high heat and with a larger amount of sunflower oil, fry the potatoes (about 15–20 minutes). Do not salt, stir infrequently, and do not cover with a lid to achieve an even golden crust.
Step 7
Add the mushrooms and onion to the potatoes. Season with salt and pepper to taste. Let it cook for another 3–5 minutes over medium heat.
Step 8
Serve immediately, garnished with dill and a spoonful of sour cream in each plate.
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