Dish of Potatoes with Mushrooms
(click to enlarge)

Potatoes with Mushrooms


Russia
Serves:
Effort:
Sched:
DoAhead:  		 4 side
***
1 hr
Yes		 A simple but excellent side dish for any European cuisine - it's fried potatoes, how could you miss?

2
4
5
1-1/2
1-1/2
1/2
#
oz
oz
T
T
t
Potatoes (1)
Mushrooms (2)
Onions
Butter
Oil
Salt
Prep:   -   (25 min)
  1. Peel POTATOES, halve lengthwise if large and slice 1/8 inch or a little less.
  2. Slice MUSHROOMS 1/8" thick. Boil water to cover and simmer Mushrooms for 3 minutes, then drain.
  3. Cut ONIONS into eighths lengthwise, then slice fairly thin crosswise.
Prep:   -   (35 min)
  1. Heat BUTTER and OIL in a spaceous skillet (12 inch is good) and fry Potatoes over moderate heat until lightly colored, turning gently with a thin metal turner, often but not continuously.
  2. Stir in Mushrooms, Onions, and SALT to taste. Continue to fry, turning fairly often, until potatoes are as browned as you want them (but not so brown as to burn the onions).
  3. If made ahead, this dish can be reheated in the oven or in a skillet.
NOTES:

  1. Potatoes:

      All purpose potatoes like White Rose work fine for this recipe, and hold shape well. For details see our Potatoes page.

  2. Mushrooms

      Regular White Mushrooms will work well enough, but Russia is a land of mushrooms, so many other varieties can be used. The photo example was made with the small King Trumpet mushrooms now common in California. For details, see our Fungus Page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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