Fried Potatoes with Wild Mushrooms
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
You can use any mushrooms, but keep in mind that some mushrooms require pre-boiling.
Ingredients
- Potato - 28.2 oz
- Porcini Mushrooms - 7.1 oz
- Pickled Chanterelles - 7.1 oz
- Ghee - 3.5 oz
- Thyme - 4 sprigs
- Garlic - 2 cloves
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut off the rounded slices from the top of the potato on two long sides and set them aside — now the potato can be placed on its flat side so it won't roll. Then, cut it into long sticks about the thickness of a finger, similar to French fries. You can cut it differently if you prefer.
Step 2
Rinse the chopped potatoes under running water. The starch on the surface of the potatoes holds moisture, and if you add the unwashed potatoes to the skillet, the water will start to evaporate and lower the temperature. It's important for the potatoes to start frying immediately, so you need to remove the excess starch and then the moisture. Drain the rinsed potatoes on a towel and let them dry for about 10–15 minutes.
Step 3
Slice the mushrooms into pieces slightly less than the thickness of a finger. Avoid cutting them too thinly, as they will release water and end up boiling rather than frying. On the other hand, if they are too thick, they won’t cook through properly.
Step 4
Pour the potato sticks into the hot skillet with oil. You need enough oil for the sticks to be submerged about halfway. The exact amount will depend on the diameter of the skillet, but the oil should be approximately half the thickness of a finger deep. Once the oil starts to smoke, you can add the potatoes.
Step 5
When a crust forms on the potatoes, you can gently stir them and reduce the heat to medium.
Step 6
In another skillet, heat some oil and add the white mushrooms. The white mushrooms cook very quickly and start to shrink almost immediately. As soon as they turn golden, begin to stir them. The mushrooms will be ready in about 5 minutes.
Step 7
Remove the white mushrooms from the skillet and add the chanterelles to the same oil, along with a few sprigs of thyme tied together with kitchen twine, so you can easily remove them later. Gently toss the chanterelles, but don't overdo it: just lift them a couple of times to flip them 180 degrees, and that's enough. They should cook for about 5 minutes as well. Add a couple of finely chopped garlic cloves 30 seconds before they finish cooking.
Step 8
Once the chanterelles are cooked, add the porcini mushrooms and sauté together for 2-3 minutes, then sprinkle with chopped cilantro. Transfer the cooked mushrooms to a paper towel to remove excess fat.
Step 9
While preparing the mushrooms, the potatoes should be nearly cooked. Such a volume of potatoes will take about 20 minutes to fry. Add the cooked mushrooms to the potatoes, season with salt and pepper, stir, and let it warm through for 2 minutes. Transfer the potatoes directly from the skillet to plates and serve.
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