Boroviki, maslata or champignons. How to fry mushrooms with potatoes? Three ways

People living in a mushroom district know perfectly well how to fry mushrooms and potatoes, they do not need to be taught. Residents of the Middle Belt of Russia, the Belarusian Polesie, Ukrainian Carpathians are well versed in all local species, they are able to cook them and unerringly distinguish edible specimens from trash.

Types of mushrooms and delicious lean dish - mushrooms with potatoes

Townspeople rarely have much needed knowledge, so they usually have to be content with simple mushrooms, which are guaranteed not to get poisoned. True, they are almost tasteless, and for the preparation of this wonderful dish of them special receptions and additional ingredients are required.

The better the mushrooms, the easier it is to cook them. The first place in terms of taste and utility deservedly takes a boletus. He is usually big, handsome, and does not suffer at all with such a common vice as worms. It is easy to distinguish it: a thick, light, stubby leg, the right shape of a rounded cap of light brown color - these are its "special signs".

The oleores look more modest, the legs are thinner, and they are smaller.

What stand out the redheads, appears from their name, and the boletus differ from them with a gray "head".

The marmots have a complex shape, and not the appearance is not very appetizing, but the appearance is deceptive. They are very tasty in fried form, especially with potatoes. Another of them is a wonderful mushroom soup, cabbage soup or borsch. The same applies to the snow.

Dry mushrooms like russula or mushrooms for frying are of little use, they place themselves in a cask with brine.

Borovik - king of mushrooms

The recipe for potatoes with mushroom-mushrooms is extremely simple. It's enough just to cut both main ingredients into roughly the same pieces and fry until ready, at the end do not forget to salt. The lid should be periodically removed in order to make the dish quite ruddy, not stewed. You can add and chopped onions, or cook without it, so as not to interrupt the exquisite flavor.

The same is the recipe for fried potatoes with mushrooms of other valuable varieties, namely red-faced, brown-cheeked, boletus, yellow pickers and morels. Delicious raw materials do not require additional seasonings, most importantly - to preserve their natural flavor.

How to fry a potato with oil

And how to fry mushrooms with potatoes, if only buttermilk is available? Here it is necessary to tinker a little longer. First, they need to be cleaned, that is, remove the sticky skin from the hats, for which they received their name. Secondly, when heat-treated, these mushrooms produce a large amount of juice, which should be drained, otherwise it will not be frying, but rather cooking potatoes. Therefore, the whole process can be divided into three stages. First it is necessary to fry the oil beforehand, until they reach the desired consistency and from them excess moisture will not flow out. After that, add the sunflower oil in the pan, cover the chopped onions and lightly deflate, and finally put the sliced potatoes. To salt and in this case it is necessary in the end, otherwise the potato will be excessively fragile. It is not worth expecting a golden shade, the mushrooms will turn out to be dark brown, almost black, but this is no less tasty.

Are there only champignons? Nothing wrong

The most delicious mushrooms are forest, but they are not always available. In addition, they can be cooked only when there is complete confidence in the safety of the product. For these reasons, you need to know how to fry mushrooms with potatoes, if only regular champignons are available. They are grown on the sand, so expect some magical taste is not necessary, but with the help of some simple techniques you can achieve a good result.

First, there must be a lot of onions. It is this vegetable that will give a pretty fresh champignon a characteristic smell of fried mushrooms.

Secondly, in this case, sour cream is indispensable. Before frying mushrooms with potatoes, they should be fried in this product together with the toasted onions. It will not be superfluous to add a little pepper to the dish, for keenness.

Thirdly, the potatoes should be fried separately, and the sauce obtained from mushrooms and sour cream is added at the last stage of cooking, after which everything is covered with a lid and held for several minutes on low heat.

For cooking this dish is best suited cast iron frying pan, and the more it is, the better. If it is not, then you can get by with Teflon.

Bon Appetit!