Fried Potatoes with Mushrooms

Description

The more varieties of mushrooms in fried potatoes, the more interesting it is to eat. This recipe is designed to be made any time of the year – you will need button mushrooms, which are abundant in stores, and you will also need honey mushrooms – which are currently sold in supermarkets, albeit frozen. If you have other mushrooms in your freezer – such as porcini, aspen mushrooms, or chanterelles – feel free to use them as well. This recipe is vegan and self-sufficient. However, if you want to add a touch of creaminess to the dish, toss in a generous chunk of butter to the already prepared fried potatoes with mushrooms.

Ingredients

• Potato - 14.1 oz
• Champignons - 5.3 oz
• Salted honey mushrooms - 5.3 oz
• Onion - 1 head
• Vegetable Oil - 3 fl oz
• Parsley - 0.4 oz
• Dill - 0.4 oz
• Garlic - 1 clove
• Ground Black Pepper - to taste
• Salt - to taste

Step by Step guide

Step 1

Slice the onion into thin strips and the mushrooms into slices. Cut the potatoes into sticks, then rinse them under running water and thoroughly dry with paper towels.

Step 2

In a large skillet, heat the oil and sauté the onion until golden brown. Add the mushrooms to the onion and sauté until they are also golden brown, seasoning with salt and pepper. Transfer the cooked mushrooms and onion to a clean dish.

Step 3

In the same skillet, add some oil and arrange the potatoes in one or at most two layers. Fry for 25–30 minutes, trying to stir them as infrequently as possible.

Step 4

Add the sautéed mushrooms and onions, squeeze in the garlic, add the herbs, and gently stir to avoid breaking the potato sticks. Season with salt and pepper to taste, and serve immediately.

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