Of course, not everyone has the opportunity to stroll through the forest and collect real forest mushrooms. But, fortunately, today almost everywhere fresh or fresh-frozen mushrooms began to be sold - mushrooms, mushrooms, chanterelles. Therefore, if there is a desire to cook a dish with mushrooms, there is no need to go to the forest, it is enough to visit any supermarket.
Mushrooms are a universal product; salads, soups, main dishes are prepared from them. Here, for example, how to cook mushrooms fried with potatoes.
If you have new potatoes, then you don’t need to peel them, just wash them well with a brush. Last year's potatoes, of course, are better to peel. Then you need to cut the potatoes into slices or slices, as you like, and rinse in cold water, washing off the starch. The washed potatoes should be dried in a colander or on a paper towel.
The main secret of successful preparation of fried potatoes is that it should be laid out only on a well-heated pan with a sufficient amount of vegetable oil, and cooked at the beginning of the process on high heat, stirring so that the slices are fried but not burnt.
But potatoes need to be salted after it becomes soft, otherwise the slices will not retain their shape.
While our potatoes are fried, take another skillet and fry the finely chopped onion on it. Then add mushrooms from the pack to the onion, without defrosting. Mushrooms will begin to secrete liquid and will be stewed in their own juice. Mushrooms should be immediately salt and add any other seasonings if desired. When the liquid boils, add sour cream to the mushrooms and, reducing the heat, simmer for about five minutes under the lid. If you use homemade, that is, very thick sour cream, then you need to add a little water to the mushrooms.
So, we have fried potatoes ready in one pan, fried mushrooms in sour cream on the other. We spread potatoes on one side of the plate, on the other - a portion of mushrooms, sprinkle with herbs and serve.
But this is only one option for preparing a dish, because cooking is, first of all, creativity and improvisation. For example, you can make mushrooms fried with potatoes in one pan.
We need half a kilogram of potatoes two hundred and fifty grams of honey mushrooms, one onion, three cloves of garlic, salt, seasoning vegetable oil. Honey mushrooms (both fresh and fresh-frozen) must first be boiled.
We wash and peel the potatoes (you can just wash the young ones thoroughly), cut them into slices, wash and dry again. Young potatoes can be cut into six to eight parts (depending on size), but the old is better to cut into strips. Cut the onion in half rings, chop the garlic. For this dish, it is better to use red lettuce, as it has a less sharp taste.
Pour the oil into the pan and let it warm well, then pour the slices of potatoes and fry, not forgetting to stir. When the potato slices are covered with a crispy crust, add the mushrooms and continue to fry. After another five minutes, add onion, garlic, salt the mushrooms fried with potatoes and season to taste.
We continue to fry, reducing heat and stirring occasionally, until the potatoes reach readiness. Should I cover the pan with a lid? There is one caveat. On the one hand, the potatoes under the lid will reach “condition” faster, and on the other hand, the potatoes prepared under the lid acquire the taste of boiled, not fried. So, if during the preparation of the dish mushrooms fried with potatoes you decide to cover the pan with a lid, then not for long, so as not to spoil the taste.
After the potato slices have become soft, the dish is ready. We spread it on plates and sprinkle with herbs. It is very good to serve mushrooms with potatoes with cold fresh sour cream and green onions.