Composition / ingredients
Step-by-step cooking
Step 1:
How to fry potatoes with mushrooms in a frying pan? Prepare all the products according to the list. Peel the onion from the husk, rinse, dry and cut into thin quarters or half rings. Clean the mushrooms, rinse well (be sure under running water) if they are dirty or wipe with a wet cloth if you bought practically clean mushrooms and cut into slices of the desired size and shape.
Step 2:
Wash the potatoes, dry them, peel them and cut them into strips. Rinse the chopped straws in water. Then flip it into a colander and let the water drain well. When washing potatoes in this way, excess starch is washed off from it and therefore, when frying, it turns out to be more beautiful and neat. It is more crumbly, and individual slices do not stick together.
Step 3:
Preheat the pan to a hot state. Pour a little vegetable oil into it and put the chopped onion. Fry it until transparent, stirring with a spatula.
Step 4:
Then add the chopped champignons to the pan and fry everything for 3-6 minutes, stirring, until the color changes slightly.
Step 5:
Put the washed potatoes in a frying pan with the mushrooms, mix everything well and cook over medium heat for 10-20 minutes. Focus on your stove. Stir the dish periodically so that nothing burns. If you want the potatoes to be crispy, then you do not need to close the lid of the frying pan when frying.
Step 6:
By the end of cooking, add a little salt and dry spices to the potatoes to taste. I use dried dill as dry spices, but you can take something else to taste.
Step 7:
The finished dish will perfectly complement pickled cucumbers and sour cream-garlic sauce! Put the ready fried potatoes with mushrooms on plates and help yourself! Enjoy your meal!
Potatoes with fried mushrooms are quite simple, but a very tasty dish of home cooking. And mushrooms can be very diverse.
Champignons are very versatile mushrooms. They can be added to a huge number of dishes, including fried potatoes. In winter, champignons will always come to the rescue, as they are sold all year round. But in the mushroom season, champignons can be successfully replaced with real forest mushrooms.
Simple, fast, nutritious and delicious dinner for everyday menu! Please your loved ones!
Cook with pleasure!
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Buy fresh mushrooms of medium size, snow-white color without spots, damage, rot smell. They should not be slippery to the touch. Thoroughly rinse the mushrooms from the ground under a stream of warm or cold water. Cut out the damaged places, if there are any. Miniature mushrooms up to 2 cm in size do not need to be cleaned at all, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Champignons - 24 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
