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Butter Mushrooms with Onions and Potatoes

The taste of childhood—potatoes with mushrooms. Simple and delicious! This is one of our all-time favorite recipes. It's easy and budget-friendly, yet hearty, wonderfully tasty, and fragrant. In season I make it with fresh butter mushrooms (slippery jacks); in winter and spring, with frozen ones.

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Buttermilk with onions and potatoes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 2 g
Fats 25 % 4 g
Carbohydrates 63 % 10 g
81 kcal
GI: 100 / 0 / 0
  • For a pretty, tasty result, it's best to fry each ingredient separately. First, prep everything: 1. Butter mushrooms are best left unwashed so they don't get too wet. People usually peel the film off the caps, but I skip that—I just wipe any slime off the caps with a dish sponge and shake the forest debris off the stems. Sort through the mushrooms, then slice them (or cut them into large pieces). 2. Wash and peel the potatoes and cut them large—into lengthwise quarters, or into sticks or cubes if you prefer. 3. Peel the onion and slice it into half-moons. Now on to the cooking: 1. Fry the mushrooms in vegetable oil, stirring constantly, and salt to taste as they cook. 2. Then fry the potatoes in vegetable oil until tender and golden, salting as you go. 3. Fry the onion in vegetable oil too—cook it to whatever doneness you like. 4. Gently combine everything and serve. It works as a main or a side. If you like, drizzle with sour cream and sprinkle with fresh herbs. Enjoy!

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
  • Butter - 23  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g

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