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Potatoes with mushrooms in a frying pan with sour cream

Skillet Potatoes with Mushrooms and Sour Cream

You won't be able to resist — it's so good! For skillet potatoes with mushrooms and sour cream, you can head to the woods (if there's a forest nearby) and gather fresh mushrooms. Wild mushrooms are the most fragrant, which makes any dish with them especially tasty and appetizing.

Julia M.

Recipe author

Potatoes with mushrooms in a frying pan with sour cream

Composition / ingredients

Servings:

Potatoes

700

Mushrooms

250

Onion

Sour cream

100

Vegetable oil

Salt

Dry seasoning

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 26 % 5 g

Carbohydrates 63 % 12 g

96 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you fry potatoes with mushrooms in a skillet? Before you start, gather all the ingredients. The mushrooms can be anything — seasonal wild mushrooms or button mushrooms. I'm using wild ones. Clean off any forest debris and rinse them 2–3 times in water. Then cover with water and bring to a boil. Boil the mushrooms for about 20 minutes, drain off the hot water, and rinse them once more in cold water.
Step 2:

Peel the onion and rinse it in cold water, then chop it finely.
Step 3:

Heat the skillet until hot and add a little vegetable oil. Here's an easy way to tell if the oil is hot enough: dip in a wooden spatula, and if bubbles gather around it, you're ready to fry. Sauté the chopped onion in the hot oil until translucent.
Step 4:

Add the boiled mushrooms to the skillet and cook everything together for 5–7 minutes, until the moisture the mushrooms release has cooked off.
Step 5:

While the mushrooms fry, peel the potatoes and rinse off any dirt. Cut the peeled potatoes into matchsticks and rinse them in cold water, then drain well. Why rinse the potatoes? It washes off excess starch, which helps them hold together better as they fry.
Step 6:

Add the potato sticks to the skillet with the mushrooms and stir. Fry everything together for 10–15 minutes, until the potatoes are tender, stirring 2–3 times along the way. Season with a little salt and spices to taste.
Step 7:

Once the potatoes are done, stir in the sour cream. Its fat content doesn't matter here — it's just there to add a creamy note.
Step 8:

Warm everything through with the sour cream for a minute, then take it off the heat. Spoon the finished dish onto plates and serve.
Step 9:

To serve, scatter a little chopped fresh herbs over the top. Enjoy!

Every oil is good only up to a certain temperature — its smoke point, above which it starts to burn and forms harmful compounds, including carcinogens. It's worth learning the smoke points of your oils and choosing one suited to frying.
A note on cookware: the wrong skillet can ruin even the best recipe, so pick one that suits the dish you're making.
Instead of fresh, you can use frozen or dried mushrooms (you'll need 5–6 times less dried than fresh). Thaw frozen mushrooms however is convenient (for instance, in the microwave on the right setting — check your appliance's manual) and drain the liquid; or, if the amount of liquid isn't critical, use them straight from frozen. Dried mushrooms should be washed well, since they aren't cleaned before drying, then soaked in cold water for at least 2–3 hours.