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Potatoes with white fried mushrooms in a frying pan

Pan-Fried Potatoes with Porcini Mushrooms

A delicious, fragrant dish for a family dinner! Fried potatoes with porcini mushrooms dress up any table, whether it's a simple weeknight supper or a get-together with friends. Porcini are rich in plant protein that holds its own against animal protein, so I wouldn't add meat to this dish — it's plenty hearty and filling as is. Enjoy!

Julia M.

Recipe author

Potatoes with white fried mushrooms in a frying pan

Composition / ingredients

Servings:

Potatoes

Porcini mushrooms

300

Onion

Vegetable oil (for frying)

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 2 g

Fats 12 % 2 g

Carbohydrates 76 % 13 g

79 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make pan-fried potatoes with porcini mushrooms? Start with fresh porcini. It's best to forage them yourself so you can be completely sure they're safe. Clean freshly picked porcini of any twigs, grass, and dirt. Cut the mushrooms into large chunks and rinse well under running water. Then cover with water, bring to a boil, and simmer for about 15 minutes, skimming off the foam as you go. Drain the boiled mushrooms in a colander.
Step 2:

Peel the onion, rinse it under running water, and chop it finely. Pour a little vegetable oil into a hot skillet and fry the chopped onion for a couple of minutes.
Step 3:

Add the boiled mushrooms to the fried onion. Stir and fry everything together for 3–5 minutes.
Step 4:

Peel and wash as many potatoes as you need. Cut the potatoes into strips and add them to the skillet with the fried mushrooms.
Step 5:

Stir everything together, cover, and fry, stirring occasionally, until the potatoes are done. This takes about 15–20 minutes. Near the end, add a little salt and spices to taste. It's best to salt at the end — otherwise the potatoes break apart when you stir them. Serve the dish hot, straight from the pan, sprinkled with a little green onion. A vegetable salad makes a nice side. Enjoy!

Fried potatoes with porcini are impossible to resist — one of the best dishes of mushroom season. And of all the mushrooms, porcini are the most delicious and fragrant. You can also use dried porcini; just soak them first in hot water so they rehydrate. The dish is especially good made with new potatoes.
Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. For how to gauge frying temperature and choose the best oil for the job (and which ones to avoid), read more here.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, read here.
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 example, in the microwave on the right setting — check your appliance's manual) and drain the liquid. Or, if a little extra liquid won't hurt the recipe, use them without thawing. Dried mushrooms should be washed well, since they aren't washed before drying, then soaked in cold water for at least 2–3 hours.