Fried potatoes with mushrooms is a common dish, which is often prepared in order to please yourself and not to bother too much. To diversify a fairly simple recipe, consider the three best options for cooking fried potatoes with boletus at home with a description of the ingredients and step-by-step instructions.
Selection and preparation of ingredients
Quality ingredients for cooking are the key to a delicious dish. Even simple ingredients like potatoes and mushrooms can cause an unpleasant taste. Potato selection should be approached with particular attention., since not only the appearance and absence of traces of the disease on the tubers is important, but also the variety. .
Before buying potatoes, it should be clarified which varieties are suitable for frying, so that as a result of heat treatment the slices retain their shape and do not turn into “porridge” in a pan
The best varieties for cooking in this way are:
- Vineta;
- Madeline
- Meteor;
- Picasso
- Riviera;
- Rosara;
- Bullfinch.
Before use, the potatoes are thoroughly washed and peeled, trying to maintain the rounded appearance of the tuber (without sticking pieces) for high-quality slicing.
Important! If potatoes are sliced using the blanket (sticks) method, tubers of the same size should be selected, which will minimize the amount of waste during the slicing process.
As for the boletus, when choosing in the market or in the store, you should pay attention to the appearance and smell of mushrooms. Choose young mushrooms of a small size, without traces of mechanical damage and the activity of pests, in order to achieve a good taste of the finished dish.
The aroma should be pleasant, slightly mushroom; Do not buy mushrooms with a pungent smell, which will indicate the staleness of the product. Before use, the boletus is washed, the leg is cleaned of impurities, if the mushrooms are old, the hat should be peeled off of the rough skin.
Did you know? In the world there are about 2 million species of mushrooms, but only 100 thousand are fully studied of them.
Cooking boletus with potatoes
There are many recipes and options for cooking potatoes with mushroom boletus, the most delicious of them are classic fried potatoes, with herbs and baked in the oven. To make it easier to cope with the task and learn some of the subtleties of cooking for an improved taste, each recipe will be presented step by step.
Classic recipe
340 minutes
refined sunflower oil
120 ml
ground black pepper
taste
Nutritional value per 100 g:
- Cut the peeled mushrooms into small pieces (up to 3 cm in diameter), rinse thoroughly, lay in a pan, pour cold purified water and send to medium heat.
- After boiling, remove the foam that has formed on the surface, slightly reduce the heat (so that the boiling process continues) and continue cooking for 20 minutes.
- Discard boiled boletus in a colander and rinse under running cold water, allow excess liquid to drain. Pour sunflower oil into a deep pan, heat well and pour in boiled mushrooms, lightly fry until the excess liquid evaporates.
- Cut the peeled onions into thin half rings and send to the mushrooms; fry until the onion is covered with a golden crust.
- Cut the prepared potatoes into slices or straws as desired, send to the pan, add heat and cover.
- After a minute, the contents of the pan are mixed, salted, pepper, covered and reduced to medium heat. Stir the dish periodically, fry until tender.
- When the potatoes become soft, if desired, you can open the lid and fry for another 2-3 minutes to form a delicious crispy crust. Serve a hot dish with fresh, pickled or canned vegetables.
Video recipe
Classic recipe
Did you know? The oldest mushroom in the world was discovered in a fossil in 1859; its age is approximately 400 million years.
With greens
230 minutes
sunflower oil
150 ml
ground black pepper
taste
Nutritional value per 100 g:
- Put a pan with a volume of 1-2 l, filled in 2/3 of purified cold water, on the stove and bring to a boil. In parallel with heating the water, cut and washed mushrooms into small cubes and send to boiling water for cooking.
- After boiling, remove the resulting foam, reduce heat and simmer for 10 minutes.
- Pour the prepared mushrooms into a colander and rinse with clean cold water, mix, let the excess liquid drain.
- Chopped peeled onions; chop garlic or pass through a press.
- Pour 1/2 vegetable oil into a deep skillet, warm well, add onion and garlic, fry for 3 minutes until a light golden crust is formed.
- Add mushrooms to the pan, salt and fry for 5–7 minutes over medium heat. Pour the prepared mushrooms into a bowl, freeing the pan for frying potatoes.
- Cut the potatoes into strips, add the second half of the vegetable oil to the pan and fry until it becomes soft.
- Salt, pepper, add mushrooms.
- When the potato becomes golden, remove the pan from the heat. Grind the washed dill and mix the finished dish with herbs before serving.
In the oven
560 minutes
sunflower oil
3 tbsp. l
ground black pepper
taste
Nutritional value per 100 g:
- Cut the washed washed boletus into cubes and send to boiling salted water, after boiling the mushrooms, remove the foam and boil for 10 minutes.
- Discard the prepared mushrooms in a colander, rinse with running water and leave to leave all the liquid.
- Peel the carrots, grate on a medium grater, cut the peeled onions in half rings, cut the potatoes into medium-sized cubes.
- Mix mushrooms with vegetables, salt, pepper, pour in vegetable oil, mix thoroughly.
- Send the workpiece to the baking sleeve, tightly fixing the edges.
- In a oven preheated to + 200 ° C, bake potatoes for 40 minutes. To get a golden crust, it is recommended to cut the bag and bake for another 15 minutes. If you fry the mushrooms in butter with onions until golden brown before baking, the dish will turn out not to be dietary, but more tasty.
Thus, anyone, even an inexperienced chef, can cook potatoes with boletus. To make the dish balanced and tasty, it is recommended to follow the cooking instructions and follow the recipe.