Morels with Potatoes
A delicious, hearty dinner made from the first mushrooms of spring and some potatoes — let's cook! Morels are mushrooms with a special aroma and one-of-a-kind flavor. I'll be honest: I think they're the tastiest of all, and I'm always sorry morels don't grow in the woods year-round. I make all kinds of dishes with them and put some up for later. My family loves fried potatoes with morels, and that's the recipe I decided to share with you.
Marina
Recipe author
Morels with Potatoes
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 %
2 g
Fats 18 %
3 g
Carbohydrates 71 %
12 g
85 kcal
GI:
100
/
0
/
0
- Wash the morels thoroughly and cut them in half. If they're quite large, cut them into quarters or even smaller. 2. Boil the morels for 10 minutes, then drain. Repeat this twice more. Squeeze the mushrooms dry. 3. Peel the potatoes and cut them into small cubes. 4. Heat a skillet with vegetable oil over medium heat until nice and hot. 5. Add the potatoes and fry until lightly golden, stirring now and then. 6. Season with a little salt and pepper and stir. 7. Add the morels and fry them together with the potatoes, stirring, for 5-7 minutes. 8. Adjust the salt and pepper, then it's ready to serve. Enjoy!
⚠ A note on safety: morels contain natural toxins when raw and must be thoroughly cooked. Always parboil them (as in step 2) and never eat them raw.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Fresh morels - 27 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
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