Fried potatoes with wild mushrooms Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 pound wild mushrooms, or chanterelles, or shitake if wild mushrooms are not available.
2 T unsalted butter
4 1/2 T vegetable oil
4 medium sized boiling potatoes, peeled and cut into 1 1/2 x 1/4 x 1/4 inch sticks
Salt and freshly ground black pepper to taste
1 c. finely chopped onions
1/4 c. sour cream
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Directions: |
Directions:Wipe the mushrooms with a damp cloth. Separate stems from caps. Cut the stems in half crosswise. Cut smaller caps in half and larger ones in quarters.
Melt the butter in a medium size skillet over medium heat. Add the mushrooms and cook, tossing and stirring until they throw off and reabsorb their liquid, about 12 minutes. Set aside. Wipe out the skillet.
Heat 3 T. of the oil in a large skillet over medium heat. Add the potatoes and cook over medium heat for about 5 minutes. Scrape under the bottom latyer with a spatula to keep the browning even. Cook the potatoes in this fashion until they are cooked through and golden about 20 minutes. They might stick, so keep scraping them. Season with salt and pepper.
While the potatoes are cooking, heat the remaining oil in another skillet. Add the onions and saute over medium heat until deeply colored about 15 minutes.
Stir the mushrooms, onions and sour cream into the potatoes, and toss everything together well. Cook over low heat until the sour cream is heated through, about 2 minutes. Serve at once. |
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Number Of
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Number Of
Servings:3-4 |
Personal
Notes: |
Personal
Notes: A wonderful vegetarian main dish for 2-3 or side dish for 4-6. My Russian friend in DC, Tanya, made this when she would have Mark and I over for dinner. I found a recipe that was close, and adapted to taste more like hers.
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