How to fry potatoes with mushrooms and onions in a frying pan: a simple recipe for unearthly pleasure

Fried potatoes with mushrooms and onions are a classic of home cooking, which pleases the taste and aroma of the family for several generations. The right choice of ingredients, the secrets of frying and a proven recipe will help you cook potatoes with a perfect golden crust and rich taste. This dish will be appreciated even by the most fastidious gourmet. Learn more about how to properly cook fried potatoes with mushrooms and onions, — Izvestia tells.

Who came up with the idea of frying potatoes with mushrooms: the history of the dish

Potatoes were first discovered and began to be cultivated about 9-7 thousand years ago in the mountains of South America, in the area of Lake Titicaca. The local Indians not only used tubers for food, but also worshipped them, considering the plant sacred. For long—term storage, they produced chunyo, dried potatoes that could be stored for years and provided nutrition in harsh conditions.

Potatoes were brought to Europe by the Spanish conquistadors in the 16th century, after the conquest of the Inca Empire. It first appeared in Spain around 1565, from where it spread to other countries — Italy, France, Belgium, Holland and further across Europe.

Potatoes appeared in Russia thanks to Peter I. At the end of the 17th century, during a trip to Holland, the tsar became interested in this culture and ordered to send a bag of tubers, which was sent to the provinces with instructions on breeding. Initially, potatoes were used as medicinal plants and exotics on the tables of the nobility. Only under Catherine II, in the middle of the XVIII century, thanks to the decree on the widespread import and cultivation of potatoes, it became widespread throughout the country. At this time, potatoes became an integral part of the Russian diet, especially in rural areas.

Over time, various ingredients were added to potatoes, including mushrooms and onions. This combination made it possible to create a hearty and budget-friendly dish that quickly gained popularity in households and became part of the traditional cuisine.

How to choose ingredients

The taste of the dish largely depends on the quality of the ingredients. That is why it is worth paying special attention to the choice of potatoes, mushrooms and onions, as well as their proper preparation before frying.

Potato

Young or medium-ripened potatoes with dense flesh are better suited for frying. It retains its shape when frying and forms a crispy crust without boiling. It is optimal to choose medium—sized tubers - about 3-7 cm in diameter, without green spots and sprouts.

Mushrooms

Fresh champignons or wild mushrooms, podberezoviki, porcini mushrooms, chanterelles or honey mushrooms are suitable. They need to be carefully cleaned of dirt and debris, rinsed and thoroughly dried.

Onion

For fried potatoes with mushrooms, it is better to take onions. The flavor and juiciness of the dish depends on it. Cut the onion into half rings or small cubes, depending on your preferences.

Oil and spices

For frying, it is optimal to use vegetable oil — odorless sunflower or olive oil. At the end, you can add a little butter for flavor. Spices (salt, ground pepper, dried garlic, paprika) are recommended to be added at the very end of frying so that vegetables and mushrooms do not lose their texture and taste.

How to achieve a golden crust and avoid burning

The secret of crispy potatoes with mushrooms is the correct frying regime and minimal intervention. The pan is well heated, the ingredients are spread out in portions, without stirring often — so they are fried evenly. First, fry the onions and mushrooms until golden brown, then add the potatoes, fry over medium heat, turning over so as not to burn. Proper temperature control is the key to success.

How to store garlic at home in an apartment: these simple rules will save a new crop for the whole winter

Why garlic does not like the refrigerator and in what conditions it will live up to a year

A proven recipe for fried potatoes with mushrooms

In order for the fried potatoes to be both crispy on the outside and soft on the inside, it is important to follow the order of the ingredients and control the frying time.

Ingredients

Potatoes — 500 g (5-6 medium tubers).

Any fresh mushrooms — 300 g.

Onion — 1 large head (150-200 g).

Vegetable oil — 4-5 tbsp. l.

Salt — to taste (about 1 tsp.).

Ground black pepper — to taste.

Fresh herbs (dill, parsley) — for serving.

Preparation of products

Peel the potatoes, rinse thoroughly and cut into even cubes or slices about 0.5–1 cm thick. Soak the sliced potatoes in cold water for 15-20 minutes to get rid of excess starch. This will help to get a crispy crust and prevent sticking. After soaking, it is important to dry the potatoes well with a paper towel.

Clean the mushrooms from dirt, rinse if necessary and cut into medium-thick slices (about 0.5 cm). It is not necessary to cut them too finely, as they greatly decrease in volume during frying. Peel the onion and cut into half rings or large cubes.

The cooking process

Heat a large frying pan over high heat, pour 2-3 tablespoons of vegetable oil. Put the mushrooms in a hot frying pan and fry them over high heat, stirring occasionally. Wait until all the liquid has evaporated from the mushrooms and they begin to turn golden. It will take about 5-7 minutes.

Add the chopped onion to the mushrooms and continue to fry over medium heat until the onion becomes soft and transparent, and the mushrooms get a nice ruddy crust. After that, transfer the fried mushrooms and onions to a separate bowl.

Add the remaining vegetable oil to the pan and heat it well. Put the dried potatoes in a hot frying pan. Spread it evenly. Fry the potatoes over high heat for the first 7-10 minutes, without stirring or covering with a lid. This will allow the potatoes to "seal" and form a golden crust.

Then gently stir the potatoes with a spatula, turn down the heat to medium and continue to fry, stirring occasionally so that it is evenly browned on all sides. The total frying time of potatoes will be about 15-25 minutes, depending on the variety and thickness of the slicing.

When the potatoes are almost ready (soft inside and ruddy outside), add the previously fried mushrooms and onions to it. Salt the potatoes at the very end so that they do not release moisture and remain crispy. Gently mix all the ingredients and fry for another 3-5 minutes so that they warm up well and exchange flavors.

Serve the fried potatoes with mushrooms hot, sprinkled with fresh herbs. The dish goes well with sour cream, pickles or a fresh vegetable salad.