Fried potatoes with mushrooms are so versatile and easy to prepare that even a novice hostess can cope with it. And according to its taste and aroma, homemade potatoes can easily compete with any restaurant delicacy. Today we will look at some recipes for fried potatoes with different types of mushrooms and define some basic rules for frying potatoes.
Potatoes with champignons
Probably the easiest mushrooms to cook are champignons. They do not need to be carefully sorted, washed, soaked or boiled. From the store shelf, they immediately fall into the kitchen. Therefore, probably, their mistresses choose them most often for fried potatoes with mushrooms.
It will take
- 4 large potatoes.
- 230 g of champignons.
- Bulb.
- Butter - 30 g.
- It grows. oil - 40 g.
- Salt.
- Greens.
Cooking method
It would seem that frying potatoes - what could be easier? In fact, if you want fried potatoes with mushrooms and onions to turn out to be really tasty, crunchy and fragrant, then you should follow some rules.
Firstly, potatoes and mushrooms are fried in separate pans. If you plan to make stewed potatoes and add, say, sour cream, then we dump everything in one bowl and fry. But if you need crispy, with a delicious crust potatoes and the same, beckoning with the aroma and appearance of the mushroom, then you should not be lazy and save time.
Turn on two burners. On one we put a frying pan with vegetable oil, on the other a frying pan where we mix butter and sunflower oil.
In the first pan we will fry onions and mushrooms. Pre-rinse the mushrooms, dry a little and cut into two halves. The onion is chopped large enough. The first to send the onion to the pan, then, when it has already begun to golden, put the mushrooms. Fry mushrooms, not sparing, long enough and thoroughly. We need a crispy appetizing product.
The second pan, on which a mixture of butter and sunflower oil is already languishing and waiting, is intended for potatoes. Fried potatoes with mushrooms and onions are more appetizing when two components of a dish are cooked in different dishes. After cleaning, we advise you to rinse and dry the potatoes to remove excess starch and moisture. Cut it better with thin sticks or small cubes. So the potatoes will fry faster and will be very crispy.
Do not forget to salt the mushrooms and potatoes. Add, if desired, a little ground pepper or hot red chili. When the mushrooms and potatoes are fried, an alluring crisp will appear, you can mix the ingredients. Do not forget to add a touch of freshness to the dish - a sprig of parsley or a couple of basil leaves.
Potato with chanterelles
With mushrooms, things are a little more complicated. But fried potatoes with wild mushrooms turn out to be an order of magnitude more aromatic and rich in taste.
Essential Ingredients
- Chanterelles - 300 g.
- Potato - 6 pcs.
- Onion - 2 pcs.
- It grows. butter.
- Salt.
- Dill.
How to cook
Chanterelles are mushrooms that cannot be cooked immediately. They should first be soaked in cold water for several hours. Then iterate well and rinse. We cut the chanterelles into two halves, if the mushroom is small and into four parts, if too large.
Pour oil into a frying pan, lay the mushrooms and fry over high heat for about five minutes. Then we slightly reduce the fire and put onions on the mushrooms. We fry another ten minutes - fifteen. It is important that the mushrooms not only become soft and chew well, but also acquire a ruddy, crispy crust.
As in the first recipe, fry the potatoes in a separate pan. We advise you not to salt the mushrooms right away. Salt is best added when mushrooms and potatoes are already mixed. If we talk about seasonings, then fresh fragrant dill is suitable for chanterelles. We recommend adding it at the end of potato frying.
Fried potatoes with mushrooms (oyster mushrooms)
Oyster mushrooms are somewhere in the middle between the mushrooms, fast in preparation, and fragrant, but requiring long preparation, chanterelles. Oyster mushrooms - a popular and common mushroom that can be found in almost any planting or forest where there are stumps. Oyster mushrooms do not need long soaking, like chanterelles. However, they will have to be cooked.
Essential Ingredients
- Oyster mushrooms - 400 g.
- Potato - 4 pcs.
- Onion - 2 pcs.
- Sour cream - 120 g.
- Oil - 50 g.
- Salt.
- Fresh parsley.
How to cook
Before you please the household with a new recipe for fried potatoes with mushrooms, these same mushrooms must still be boiled. Oyster mushrooms boil not as long as other forest mushrooms, but still have to spend an hour. We recommend adding a pinch of salt, a few leaves of laurel, a couple of peas of pepper and peeled onion to the water.
In the process of cooking, remove the foam. Boiled oyster mushrooms are slightly cooled and cut into long whetstones. Onions are also finely chopped. Cut the potatoes into strips.
I must say that it’s impossible to get crispy slices from oyster mushrooms, just like mushrooms or chanterelles. These are quite juicy mushrooms, so they are best used for stews. In our case, it will be potatoes with mushrooms in a pan.
Pour the butter and spread the potato straws. Lightly fry the potatoes over high heat until a blush appears on the sides. After we turn off the fire and add the mushrooms with onions. Cook the potatoes with mushrooms in a pan for about 20-25 minutes. At the last stage, add a couple of tablespoons of thick sour cream, mix thoroughly, cover with a large amount of finely chopped parsley.
Tips
- Before frying, pat the potato sticks with a towel. This will seal moisture and get a more even and golden crust. The potato in this case will not fall apart when frying.
- To get a rich color and crisp blush, use a mixture of sunflower and butter. Great crispy potato is also obtained on pork ghee.
- Potatoes are put into the pan only when the fat has already started to produce steam. Dipped in poorly heated oil, potato straws will stick to the pan, and not brown, as the cook wants.
- Immediately cover the potatoes is not recommended. The first minutes it should be fried over high heat in a well-heated oil with full access to air.