Fried potatoes with mushrooms
Zharenaya kartoshka s gribami (Жареная картошка с грибами): skillet potatoes with forest mushrooms and dill
Every late August, when families come back from the birch woods outside Moscow and Tver with baskets of boletes and chanterelles, the first supper at the dacha is a black iron pan of potatoes fried with those mushrooms. Through the Soviet years the same dish fed students in dormitories and night-shift workers in Ural towns, usually eaten straight from the pan with a jar of salted cucumbers and a spoon of sour cream. The potatoes should be crisp at the edges, the mushrooms browned and the onion sweet. Buy wild mushrooms from a reliable source only; cultivated chestnut mushrooms work very well. The common mistake is crowding the pan and stirring constantly, which steams the potatoes into mush. Chef's tip: fry the mushrooms first and set them aside, then fry the potatoes alone and only combine them at the end.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the pan
- 5 tbsp sunflower oil
- 14 oz forest mushrooms or chestnut mushroomscleaned and sliced
- 2 onionssliced into half-moons
- 2 lb waxy or all-round potatoespeeled, cut into 1 cm sticks
- ⅔ oz butter
- 1 ½ tsp salt
- ½ tsp black pepper
To serve
- 3 tbsp dillchopped
- 5 ½ oz smetana or sour cream (optional)optional
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Rinse 2 lb waxy or all-round potatoes in cold water to wash off surface starch, then dry them very well on a clean tea towel.
3 minStep 2: Heat 2 tbsp of the 2 tbsp sunflower oil in a large frying pan over a high heat. Fry 14 oz forest mushrooms or chestnut mushrooms without stirring for 3 minutes, then toss and fry for 4–5 minutes more until their liquid has gone and they are browned. Tip onto a plate.
8 minStep 3: Add 1 tbsp more 1 tbsp sunflower oil and fry 2 onions over a medium heat for 6 minutes until soft and golden. Add to the mushrooms.
6 minStep 4: Heat the rest of the 2 tbsp sunflower oil with ⅔ oz butter until foaming. Spread the potatoes in one layer and leave for 5 minutes until a golden crust forms underneath. Turn with a spatula and keep frying, turning every 3–4 minutes, for 10–12 minutes until tender inside and crisp at the edges.
15 minStep 5: Return the mushrooms and onion, season with 1 ½ tsp salt and ½ tsp black pepper and toss for 2–3 minutes until hot. Scatter with 3 tbsp dill and serve from the pan with 5 ½ oz smetana or sour cream.
3 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 6 g
- Carbs
- 38 g
- Fat
- 17 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fried potatoes with mushrooms take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of forest mushrooms or chestnut mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of onions?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican
Caramelised clay-pot tofu and mushroomsBraised tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese
Kartoshka cakeCocoa and cake crumb truffles
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.