Would you like to learn little tricks with which you can prepare a versatile and satisfying meal, like fried potatoes with mushrooms? Then check out the overview for this article.
Photo of ready-made fried potatoes with mushrooms Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
No one will refuse aromatic fried potatoes, and even with mushrooms. After all, it is tasty, satisfying and appetizing, and besides, it is easy and affordable. But even this unpretentious dish has some practical tips to help make it great.
- Choosing tubers for frying is better than medium-boiling varieties, because they retain their shape excellently and remain firm. Usually these potatoes have a pink skin.
- You can cut the tubers into cubes, wedges, cubes and slices. But in order for them to fry faster, they should be cut into thinner strips.
- In order for the potatoes to be evenly fried, their layer should not exceed 4-5 cm.
- Potatoes should be fried in a preheated pan and oil, first at a high temperature, and then at a moderate temperature.
- To check the degree of heating, you need to dip a block of potatoes in the oil. When the oil starts to warm up, bubbles will begin to form around the block.
- It is best to fry potatoes in lard or odorless refined vegetable oil, then the potatoes will not have foreign tastes.
- To make the potatoes fried faster and get tastier, they should first be immersed in hot water for a few minutes, and before they are sent to the pan, they should be allowed to dry.
- You cannot salt the tubers before frying, because they will strongly absorb a lot of fat.
- Before frying, potatoes should be washed with cold water and dried. This, firstly, will give an even crust on its surface, and secondly, it will prevent the pieces from sticking together during the roasting process. However, it will increase the loss of nutritional properties.
- To make the potatoes especially tasty, you can fry several cloves of garlic with them.
- Do not store fried potatoes, because he will lose both taste, and appearance, and quality.
- Caloric content per 100 g - 121 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Potatoes - 4 pcs.
- Fresh or pickled mushrooms - 300 g
- Refined vegetable oil - for frying
- Salt - 1 tsp or to taste
Cooking fried potatoes with mushrooms
1. I use pickled mushrooms for this dish - milk mushrooms. However, you can use any other varieties and types. For example, oyster mushrooms, mushrooms or forest frozen and dried are suitable. In this case, the cooking technology will not differ in any way. And if you cook from fresh forest mushrooms, then prepare them first, i.e. boil.
So, wash the mushrooms under running water, dry with a cotton towel so that there is not a lot of splashes during frying and cut into strips. For drying, the mushrooms can be placed in a sieve and allowed to drain all the liquid.
2. Heat the pan with vegetable oil well and send the mushrooms to fry.
3. Over medium heat with occasional stirring, fry the mushrooms until almost cooked.
4. Put the finished mushrooms on a plate and set aside.
5. Meanwhile, while the mushrooms are fried, peel, wash and dry the potato tubers.
6. Then cut them into 1x4 cm strips.
7. Send the potatoes to fry in the same pan in which the mushrooms were cooked.
8. Set the temperature to high first and fry the potatoes until they are golden brown. Then, turn on medium heat and grill until almost cooked through.
nine. When the potatoes are almost ready, add the fried mushrooms to the pan in the pan.
10. Season food with salt. Stir and fry them together for about 5 minutes.
11. Put the finished potatoes on a dish and serve. Sprinkle with chopped herbs if desired.
See also a video recipe on how to cook fried potatoes with champignons:
