Potatoes with Fried Mushrooms

Name: Potatoes with Fried Mushrooms - Easy Forest Mushroom Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European
Ingredients: Forest mushrooms (porcini, birch boletes, bay boletes) 0.5 kg; Potatoes 400 g; Onion 2-3; Vegetable oil 2 tbsp; Salt, ground black pepper to taste

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50 mins

Potatoes with fried mushrooms are the perfect finale to a successful forest foraging trip. Mushroom hunting is a quiet kind of hunt.

You come home with a splendid catch without firing a single shot. An autumn forest smelling of damp, a ray of sunlight breaking through the treetops. And under the trees, in the fallen leaves, a little forest miracle: mushrooms.

Even if you have no purely culinary interest in mushroom picking, the mushrooms are still not the main thing. The main thing is clean air, silence and a good mood. A bit of luck, a bit of knowledge and skill, and the mushrooms will certainly turn up. Where would they go, really? And then the culinary interest will come too.

When cooking mushroom dishes, the most important rule is “You can never have too many mushrooms!” A recipe for potatoes with mushrooms calls for plenty of them. As Father Lacina, the hero of Jaroslav Hašek, used to say: “A mushroom stew, gentlemen, turns out the tastier, the more mushrooms you put into it.”

I believe him. A dish made of nothing but mushrooms is incredibly delicious, while a dish with a single mushroom is a mockery, so the priest is right. The more mushrooms, the tastier, and this rule holds for mushroom julienne too. So don’t skimp on the mushrooms! Since childhood I have remembered a simple and incredibly tasty dish, “Potatoes with Fried Mushrooms”. My father traditionally made it after a successful mushroom hunt.

5 ingredientsTo the recipe

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1 h 30 min

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Ingredients

2 servings

Forest mushrooms (porcini, birch boletes, bay boletes) 0.5 kg
Potatoes 400 g
Onion 2-3
Vegetable oil 2 tbsp
Salt, ground black pepper to taste

Step-by-step recipe

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It is better to boil forest mushrooms first, though many say the aroma of the mushrooms is lost that way, so it is up to you. In any dish of fresh forest mushrooms, spices are superfluous. Potatoes with fried mushrooms take only a very little salt and just a pinch of ground black pepper, which brings out the delicate flavor of the mushrooms.
Sort the mushrooms and remove any damaged or wormy parts. Boil the mushrooms in plenty of water, without salt, spices or vinegar, for 10-15 mins. Rinse thoroughly under running water.
Peel the onion and cut it into thick strips.
You can use new potatoes if you have them, but old ones work too. Peel the potatoes and cut them into quarters. Boil the potatoes until done and drain the water.
Fry the onion in vegetable oil until soft and golden. This takes roughly 5-6 mins; any longer and the onion will burn, and the potatoes with fried mushrooms will have an aftertaste.
Add the forest mushrooms, cut beforehand into large pieces. If the mushrooms are small, like young bay boletes, you can cook them whole. Ideally, the potatoes with fried mushrooms should have no small pieces.
Fry the mushrooms together with the onion over medium heat, stirring often. The mushrooms need to brown properly. Add just a little salt and black pepper.
Add the boiled, chopped potatoes and fry the potatoes with fried mushrooms for 5-6 mins over high heat. Be sure to keep stirring the mushrooms and vegetables so they don’t burn. Do not cover the pan with a lid.
It is important that the potatoes and mushrooms fry rather than stew. Don’t be afraid of a little sticking on high heat; with vigorous enough stirring you can avoid it.
As soon as the potatoes with fried mushrooms are ready, bring them straight to the table. Hot potatoes with mushrooms need no garnish and no sprinkling of herbs. Everything extra is out of place; what is there is enough.