Baked Potatoes with Mushrooms: Fried with Onion | Easy Recipe
Potatoes with mushrooms make a perfect breakfast. All you need to do is thaw some boiled mushrooms, bake the potatoes in the microwave, and fry everything together in a pan or finish it in the oven.
The word for potato in many languages comes from the Italian tartufolo, meaning truffle, or from the German Kartoffel. Potatoes come from the Americas, where they have been cultivated for at least 10,000 years (!). They reached Europe with the conquistadors in 1551 and only spread to our part of the world at the end of the 17th century.
These days potatoes grow almost everywhere, except perhaps in the permafrost. Ever since my childhood, potatoes have been a staple food. The whole family grew them: we planted them instead of celebrating holidays, hilled them instead of enjoying weekends, and dug them up instead of going on vacation.
The tastiest potato dish is potatoes boiled in their jackets with herring and onion. I won't budge on this! Herring demands a side of potatoes! And the tastiest mushroom dish is potatoes with mushrooms you picked in the forest yourself, as long as you cook them properly and go easy on the spices.
Everyone knows slippery jacks. You'd hardly find a person who has never seen these mushrooms. For some reason, as a child I associated the very word “mushrooms” with slippery jacks. Apart from them, as it happens, we mostly pick only porcini and bay boletes, sometimes birch boletes and chanterelles. Other mushrooms are either not held in high regard here, or we simply “don't know” them.
Pickles to serve with
Ingredients
2 servings
- Potatoes 3-4
- Boiled forest mushrooms 400 g
- Onion 1
- Vegetable oil 2 tbsp
- Salt, ground black pepper to taste
Step-by-step recipe
- Porcini, bay boletes or birch boletes are the best forest mushrooms for this. The mushrooms need to be boiled until done beforehand.
- In season, forest mushrooms are usually frozen and used as needed. Potatoes with mushrooms stored for later taste just as good as with freshly picked ones.
- The potatoes have to be baked. Simply stewing them takes quite long, for one thing, and for another, they come out “boiled”, soaked with water, and lose some of their flavor. If you can bake the vegetables, the potatoes with mushrooms will turn out exceptionally tasty.
- Baking potatoes is very easy, even at home. Almost everyone has an oven or a microwave these days. The second option is quick and convenient. Four potatoes bake in the microwave in 10-15 minutes. First pierce each potato right through with a thin knife, otherwise they will simply “explode” while cooking.
- Peel the onion and cut it into thick strips. Fry the onion in vegetable oil, stirring, until golden.
- Take the mushrooms you boiled in season out of the freezer and thaw them. Be sure to rinse the mushrooms. If you are using freshly picked mushrooms, clean and boil them.
- As soon as the onion is browned, add the coarsely chopped mushrooms. Small and medium mushrooms can go in whole, but larger ones are best cut. Fry the mushrooms and onion in an uncovered pan over medium heat, stirring from time to time. The total frying time is up to 10 minutes. Since the mushrooms are already boiled until done, there's no point frying them any longer. Then season the mushrooms and onion with salt and pepper.
- By this time the potatoes are baked and have cooled a little. Peel off their “jackets” and cut them into large chunks.
- Add the potatoes to the mushrooms and onion, stir and fry for another 10 minutes.
- Note that you don't add water at any stage. The onion and mushrooms contain enough moisture for cooking.
- Potatoes with mushrooms are a very tasty and, above all, fragrant dish. The smell of mushrooms is simply amazing. Your appetite and mouth-watering are guaranteed!
- If you like, you can add a thinly sliced tomato and cucumber to the potatoes with mushrooms. By the way, many people like heat in dishes like this: sprinkle it with a pinch of coarsely ground hot chili pepper, and the potatoes with mushrooms will only taste better.
| Yield: | 2 servings |
| Calories: | 135 kcal per 100 g |
| Prep time: | 15 mins |
| Cook time: | 30 mins |
| Total time: | 45 mins |
| Category: | Main Dishes › Vegetables and Mushrooms |
| Cuisine: | European |
| Rating: |
⭐
⭐
⭐
⭐
⭐
5
(4)
|