How to fry potatoes with mushrooms in a frying pan

Mushrooms are a good help for cooking various dishes. Especially during the great posts when meat and other animal products are prohibited.

Soups are boiled out of mushrooms, they are added to main dishes, sauces, they prepare fillings for dumplings, ravioli, pies.

But the most favorite and, perhaps, common dish is fried potatoes with mushrooms. And not only fresh, but also dried, frozen and even canned mushrooms are suitable for this.

Therefore, lovers of mushroom dishes try to take care of everything in advance, starting to replenish the mushroom stocks of their pantries from the summer and ending in late autumn.

In summer and autumn, potatoes are fried with fresh mushrooms; in winter and spring, dried, frozen or salted potatoes are used.

Particular attention should be paid to mushrooms. Regardless of whether you pick your own mushrooms or buy them on the market, you should know a few simple rules:

You can not take those mushrooms in which you doubt.
Do not pick mushrooms near industrial sites, houses, roads.
Even after the slightest frosts, mushrooms are no longer gatherable.
Do not eat wormy, overgrown specimens, as they are already stuffed with harmful substances taken from the air and soil.
Do not keep mushrooms in airtight containers: jars, bags, cans. Mushrooms in them quickly choke, deteriorate, which can cause poisoning.
Do not leave mushrooms for long without supervision. Collected mushrooms need to be treated (cleaned, washed) as quickly as possible, since every hour of delay makes them more dangerous to eat.
Do not store mushrooms in a warm room.
In many recipes, it is recommended that mushrooms be put immediately into the pan and begin to fry. So you can do with mushrooms, white, chanterelles, mushrooms, russula. Many mushrooms, especially forest ones, should be boiled before frying.
Peeled and washed mushrooms before cooking, put in a colander and pour over boiling water.

Fried Potatoes with Mushrooms: the finer points of cooking

In order for the potatoes in the finished dish to turn out to be ruddy and crispy, and the onions do not turn into porridge, you need to take into account the peculiarities of the heat treatment of these products.

Cut peeled and washed potatoes into small pieces or strips. Rinse again with cold water. This must be done in order to wash off the starch, because of which the slices stick together during the frying process. Put the potatoes on a towel and dry well.
To ensure that it is covered with a ruddy crust on all sides, produce the frying process in small batches. If you need to fry a large amount of potatoes, do it in a few tricks. After frying one serving, place it on a plate and proceed to frying another serving.
Spread the potatoes only on a well-heated frying pan with a sufficient amount of oil, then it will not sink to the bottom, which means it will not burn.
When frying potatoes can not be mixed often. This will break the integrity of the slices, not giving them a good fry, and this will make them soft. In the end, you get a stew.
When frying potatoes, do not close the pan, otherwise condensation will accumulate on the inside of the lid, which will prevent the vegetable from frying.
Do not put onions and mushrooms in the pan at the same time as the potatoes. At the beginning of frying, they release a large amount of liquid (especially mushrooms), and because of this, the potatoes will not be fried, but stewed. First, fry the mushrooms and onions in a separate pan, then combine them with the already prepared potatoes.
Salt potatoes only at the very end of cooking, otherwise it will not turn out crispy.
First, fry over high heat, but with a golden brown crust, reduce the heat to medium.
To add a spicy flavor to the dish, add black pepper, cumin, dill or garlic. The rest of the spices and seasonings are not very in tune with the mushrooms. But you can still experiment by adding your favorite spices to your liking.

Potatoes Fried with Mushrooms and Onions in a Frying Pan: Method 1

Ingredients:

potatoes - 800 g;
onions - 120 g (1-2 heads);
fresh forest mushrooms? 400 g;
salt to taste;
cumin - 0, 3 tsp;
black pepper peas - 10 pcs .;
sunflower oil - 20 g;
ghee - 30 g.

Method of preparation

Fresh mushrooms sort out, cut off all contaminated places. Wash well. Cut into slices. Boil in salted water for 30 minutes, adding cumin and pepper. Drop in a colander, let the water drain.
Wash the potatoes, cut into cubes, rinse with cold water, put on a towel and dry.
Warm up the pan with melted butter and place the mushrooms. Fry until all the liquid has evaporated. Add chopped onion half rings. Stirring occasionally, fry until light golden crust appears on the onion.
In another frying pan, heat up the sunflower oil to a barely perceptible haze, place the potatoes. Fry until golden brown. Add fried mushrooms with onions. Gently mix and continue to fry until cooked potatoes. Chips should be soft inside, but crispy outside. Salt 2-3 minutes until cooked.

Potatoes Fried with Mushrooms and Onions in a Frying Pan: Method 2

Ingredients:

potatoes - 800 g;
mushrooms (white or champignons)? 10 pieces.;
onions - 150 g (1-2 onions);
refined vegetable oil - 80 g;
pepper and salt to taste;
fresh green dill.

Method of preparation

Clean the mushrooms, wash, separate the caps from the legs. On hot oil (take 40 g) fry the caps on both sides until golden brown. Put on a plate.
In their place, place the onion sliced in half rings and cut into thin slices. Fry until onion becomes golden hue. Put the contents of the pan on a plate.
Pour the remaining oil into another frying pan, heat to light haze. Put the sliced potatoes into thin slices. Stir gently and infrequently, fry it until golden brown. If the potatoes inside have become soft, add mushrooms and onions to it. Salt, sprinkle with pepper, mix. Warm everything together for 2-3 minutes. Sprinkle with chopped dill.

Potatoes, fried with mushrooms and onions in a pan: 3rd method

If you want the finished fried potatoes to be soft, you can fry all the ingredients in one pan. But when laying mushrooms, onions and potatoes, you must observe the sequence, taking into account the heat treatment time of each of these products. Ingredients:

potatoes - 800 g;
onions - 150 g (1-2 onions);
fresh mushrooms - 400 g;
vegetable oil - 70 g;
salt and black pepper to taste;
fennel seeds - pinch.

Method of preparation

Clean fresh mushrooms from debris, wash. If you have wild mushrooms, boil them in salted water for 25-30 minutes. Then pour the water, and dump the mushrooms on a sieve. Mushrooms, white, oyster mushrooms enough to pour boiling water and leave in a colander for draining moisture. Then cut the mushrooms into slices.
Peel the onions, chop the straw.
Peel potatoes, wash, cut into small pieces. Rinse it again with cold water, put it on a towel and dry it until the moisture evaporates.
Pour oil into the pan, heat well. Put the mushrooms. In the first minutes of heat treatment, they will emit a large amount of liquid, and then begin to roast. It is at this time, add onions, mix.
When the onion gets a yellowish tint, put the potatoes, mix. After the underside of all the bars turn red, gently turn them over to the other side. So repeat 2-3 times, adding dill seeds in the middle of cooking. The heating of the stove during the entire roasting should not be below the average. Do not cover the pan with a lid.
Check the readiness of potatoes. If it becomes soft inside, put salt and pepper, mix it one last time gently and, holding on the stove for another couple of minutes, remove from the heat.

Mistress to note

If you decide to fry the potatoes with dried mushrooms, first rinse them well, then soak for 2 hours in cold water or milk. Milk should be brought to a boil before it, cool a little. Fill them with mushrooms, let them swell. Squeeze a little, cut into strips and fry in butter with finely chopped onions.

Dried mushrooms can be soaked in cold milk, leaving them overnight. The next day, add water to the milk and in this infusion, boil them until soft. Drop in a colander, cool.

Frozen mushrooms before cooking, thaw in a refrigerator or at room temperature, cut into slices. Fry the same as you do with fresh.

Soak canned mushrooms in cold water to get rid of excess salt. Put on a sieve and wait for all the liquid to drain.