Fried ginger with potatoes

Delicious and fragrant dish of potatoes and ginger! It is unlikely that anyone will be able to refuse fried potatoes with wild mushrooms when they feel the aroma of this dish. It's hard to resist. This dish is simple in composition and method of preparation, which even an inexperienced hostess can handle, it is suitable even for the menu of fasting and vegetarians. Because forest mushrooms, including redheads, are rich in protein and very satisfying, which allows them to be put on the same level with meat. And in the season of collecting wild mushrooms, potatoes with mushrooms are fried, most likely, by all lovers of mushroom dishes.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Ginger

300

Potatoes

Onion

Salt

to taste

Vegetable oil

Greenery

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 2 g

Fats 24 % 4 g

Carbohydrates 65 % 11 g

82 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Prepare the ingredients.
Step 2:
We clean the redheads from the leaves, garbage and earth, we remove the wormy mushrooms. Fill them with cold water, rinse thoroughly. Put the mushrooms in an enameled saucepan, fill with water, add a little salt and cook for 30 minutes over medium heat, from the moment the water boils. Drain the water from the pan. Then we throw the mushrooms into a colander, rinse again with water, let the mushrooms dry.
Step 3:
Potatoes are washed, cleaned, cut into strips or another shape as desired. We wash the chopped potatoes again under running cold water and put it on a paper towel so that the excess liquid is absorbed. Thanks to this action, potatoes will not fall apart during frying and will not become loose.
Step 4:
Peel the onion and finely chop it. Heat the vegetable oil in a frying pan. Fry the onions on it until they are ruddy.
Step 5:
We put redheads to the onion in the frying pan. If the mushrooms are small, then leave them whole, if large – cut into halves, quarters or cubes as desired and to taste.
Step 6:
Fry mushrooms with onions for fifteen minutes under the lid, periodically mix the contents of the pan with a wooden spatula. Fry on medium heat. Add potatoes to the mushrooms. We turn down the fire. Fry first under the lid for about 10 minutes. Then we remove the lid, mix the mushrooms and potatoes carefully with a wooden spatula so that the potatoes do not break.
Step 7:
Fry for about 10 more minutes without a lid, periodically gently turning the contents of the pan so that the potatoes are evenly browned. Salt to taste, mix gently. Turn off the fire. We serve it to the table. do not cover the pan with a lid before serving, so that the potatoes do not become soft. If desired, you can sprinkle chopped fresh herbs on top. Bon appetit!