Side dish - Russian potato and mushroom recipe

Author: Marsha Thomas  

This easy mushroom recipe, that we simply called mushroom potato fry, is inspired by traditional cuisine of Eastern Europe. An easy side dish of Sauteed Potatoes with Mushrooms that is sure to please everyone - from picky eater kids to set-in-their-ways adults.

Russian Potatoes and Mushrooms

Russian Potatoes and Mushrooms
Russian fried potatoes with mushrooms and dill are a staple in Eastern European cooking.
Provided by: thenewbaguette.com
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Eastern European
Number of ingredients: 13
Ingredients:
  • About 4 tablespoons avocado, canola, or refined coconut oil, divided
  • 2 pounds russet potatoes (about 3 large or 4 medium potatoes), peeled and cut into 1/3-inch-thick half-moons
  • 1 small or 1/2 medium yellow onion, diced
  • 1/2 teaspoon fine sea salt, divided, plus more to taste
  • Freshly ground black pepper, to taste
  • 8 ounces shiitake mushrooms, stemmed and quartered
  • 2 medium garlic cloves, pressed
  • 1 tablespoon minced dill
  • 3 tablespoons mayo
  • 2 tablespoons ketchup
  • About 1 tablespoon hot sauce, or to taste
  • 1 teaspoon Dijon or brown mustard
  • 1/4 teaspoon smoked paprika
Nutrition:
  • Serving Size: 1/4 of the recipe (without sauce)
  • Calories: 310 calories
How to cook:
  1. Heat 3 tablespoons of the oil in a large nonstick skillet over low heat. Add the potatoes and cover tightly with a lid (See Note). Cook until the potatoes are starting to soften, stirring occasionally, about 5 minutes.
  2. Remove the lid, add the onion, and season with 1/4 teaspoon salt. Raise the heat to medium and cook until the potatoes are cooked through and crispy in places, stirring occasionally, about 15 minutes.
  3. Meanwhile, heat enough oil to lightly coat the bottom of a separate large skillet over medium heat. Add the mushrooms with 1/4 teaspoon salt and cook until they’re browned, stirring occasionally, about 8 minutes. Turn the heat off and stir in the garlic.
  4. Meanwhile, make the sauce by stirring all the ingredients together. Feel free to adjust the proportions to your taste.
  5. Transfer the potatoes to a serving platter, top with the mushrooms, and garnish with dill. Serve hot.
Notes: Potato-Mushroom-Gratin – RusslandJournal.de English, Peel potatoes and cut into slices. Heat oil in a pan, fry potato slices until golden brown. · Clean and finely chop mushrooms. · Grease a casserole dish. Line

Fried Mushrooms with Potato (Traditional Russian Recipe)

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Russian Potato Mushroom Soup

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Mushroom Fry with Potato (Traditional Russian Recipe)

Mushroom Fry with Potato (Traditional Russian Recipe)
This easy mushroom recipe, that we simply called mushroom potato fry, is inspired by traditional cuisine of Eastern Europe.
Provided by: Seb
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Russian
Number of ingredients: 6
Ingredients:
  • 250 gr mushrooms (wild muhrooms are the best, but generally any mushrooms can be used in this recipe)
  • 400-500 gr potato
  • 1 large onion
  • 2 cloves garlic
  • 2 tsp dry thyme or dill
  • salt and black pepper to taste
Nutrition:
  • Calories: 300 cal
How to cook:
  1. Cut all the ingredients in the desired shape. Don't cut the mushrooms too thin: during the cooking process they will shrink significantly, and you still want to feel their flavor. Chop the onion very finely.
  2. The secret of the flavour of this dish is frying every single ingredient separately and then mixing them all together in one pan. First of all, fry the onions until golden brown, add the garlic. Then, slightly fry the mushrooms. Don't overcook the mushrooms.
  3. Now fry the potato. To make sure that they are cook yet crispy, cook them on a medium heat first, covered with the lid. Then, increase the heat and fry them until they start to brown slightly.
  4. Mix all the ingredients on a pan, add spices and salt. That's it, your easy mushroom potato fry is ready.
Notes: Sauteed Potatoes with Mushrooms, Add the potatoes and onions to a preheated skillet with olive oil. Cook undisturbed for a

Pan Fried Potatoes With Mushrooms and Onions

Pan Fried Potatoes With Mushrooms and Onions
Provided by: Olga's Flavor Factory
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 8
Ingredients:
  • 1½ lbs Yukon Gold potatoes, (approximately 5 medium potatoes)
  • 1 large onion, sliced
  • 2 garlic cloves, optional
  • ½ cup dry mushrooms (I used dry chanterelles)
  • ½ cup boiling water
  • 3-5 Tablespoons sunflower oil
  • salt, pepper
  • green onions, parsley and/or dill, minced, to garnish
How to cook:
  1. Peel the onion, cut it in half and thinly slice.
  2. Pour the boiling water over the dry mushrooms and set them aside for 5 minutes to rehydrate.
  3. Peel the potatoes and julienne.
  4. Drain the mushrooms through a fine mesh sieve lined with a coffee filter or a cheesecloth. Save the mushroom broth. Rinse the mushrooms, making sure they are completely clean and don't have any grit left on them.
  5. Heat 1 Tablespoon of oil in a nonstick skillet on medium heat. Add the sliced onion, season with salt and cook for about 3 minutes.
  6. Add the dry mushrooms and cook for 10-15 minutes, until the mushrooms have softened and are slightly golden.
  7. Add the minced garlic and sauté for about 30 seconds. The garlic is totally optional. At this point, pour in the mushroom broth and add the potatoes to the skillet. Season with salt and pepper, cover with a lid and cook for 8-10 minutes, until all the water is absorbed and the potatoes are softened and can be pierced with a fork.
  8. Uncover the skillet, increase the heat to medium high and cook the potatoes for another 5 minutes, just until it becomes golden on all sides. You may want to add a Tablespoon or 2 of oil or butter to the skillet, so it becomes more golden.
  9. Garnish with the fresh herbs.
  10. Heat 1 Tablespoon of oil in a nonstick skillet.
  11. Add the onions, season with salt and pepper and cook for about 3 minutes, until they have softened.
  12. Add the mushrooms, season with salt and pepper, and cook on medium high heat for about 5-7 minutes, until they are slightly golden.
  13. Pour in the mushroom broth that you reserved earlier. Cover the skillet and cook for about 10-15 minutes, on medium low heat, until the mushrooms are softened and all the mushrooms broth is absorbed. Set the caramelized onion and mushrooms aside.
  14. Wipe out the skillet, pour in about 3 Tablespoons of oil, increase the heat to medium high.
  15. Add the potatoes and cook the potatoes until golden on all sides. Do NOT season the potatoes with salt and pepper yet, since the salt will draw out the moisture out of the potatoes and make them soft. Since the heat is relatively high, the potatoes cook quickly, so keep checking them, but don't turn them until they are golden brown. Keep turning them, using a thin spatula, until all the potatoes are golden brown.
  16. At this point, season the potatoes with salt and pepper, add the onions and mushrooms and garnish with the fresh herbs.
Notes: Russian Roasted Potatoes With Mushrooms Recipe, Preheat oven to 450 degrees. Toss potatoes and olive oil in a 13x9x2 inch roasting pan and roast uncovered for 20 minutes. Stir in mushrooms, garlic, shallots

Potatoes and Mushrooms

An easy side dish of Sauteed Potatoes with Mushrooms that is sure to please everyone - from picky eater kids to set-in-their-ways adults. Serve this potato dish with chicken, steak, or seafood.
Provided by: Kate
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American,Russian
Number of ingredients: 7
Ingredients:
  • 3 lb potatoes ((about 6 medium), peeled)
  • 2 tablespoons olive oil
  • 1 large onion (, diced)
  • 3/4 teaspoon salt (, or to taste)
  • black pepper, to taste
  • 1 lb mushrooms (, sliced)
  • 1/4 cup parsley leaves (, chopped)
Nutrition:
  • Calories: 196 kcal
  • Carbohydrate: 30 g
  • Protein: 8 g
  • Fat: 5 g
  • Sodium: 318 mg
  • Fiber: 6 g
  • Sugar: 1 g
  • Serving Size: 1 serving
How to cook:
  1. Prep all the ingredients. Prep the potatoes: Peel the potatoes and cut them into 2-3 inch pieces about the width of a French fry. Dice the onion. Clean and slice the mushrooms.
  2. In a large skillet with a lid, heat the olive oil. Add the cut potatoes and diced onion. Cook over medium-high heat for about 3-5 minutes without disturbing, so that the bottom layer of potatoes get nice and crispy. Season with salt, stir and cover with a lid. Continue cooking for 5-8 more minutes, stirring every few minutes to prevent burning, and covering with a lid in between stirring.
  3. Add the sliced mushrooms and stir. Cover with a lid, and cook for 5 minutes, stirring once or twice. The mushrooms will release some juice, this is fine. Remove the lid, and continue cooking for another 5 minutes stirring frequently, or until the potatoes are fully cooked and any liquid has evaporated. Stir in parsley and remove from heat.
Notes: Fried Mushrooms with Potato (Traditional Russian Recipe), How to cook an easy mushroom fry with potatoes - a simple recipe, that comes from Duration: 9:23
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