Composition / ingredients
Step-by-step cooking
Step 1:
How to fry oyster mushrooms with potatoes? Prepare the necessary ingredients. Potatoes and mushrooms will be fried separately, and only then combined. Fry the potatoes first.
Step 2:
How to fry potatoes? Wash it, clean it and cut it into small cubes. Soak the chopped potatoes for 10 minutes in cold water. In this way, you will remove excess starch, which prevents the potatoes from browning. Then flip it into a colander and let the water drain. Take a suitable frying pan. It is better if it has a thick bottom that holds and distributes heat well. Potatoes in such a pan will turn out ruddier and tastier.
Step 3:
I have a frying pan with a non-stick coating, but it will work without it. Heat 2 tablespoons of vegetable oil in a frying pan. Carefully, so as not to get burned by the splashing oil, lay out the sliced potatoes. Fry it on high heat for a few minutes, then reduce the heat and stir the potatoes with a spatula. Fry the potatoes, stirring occasionally, until fully cooked. It should become soft inside with a ruddy crust on the outside.
Step 4:
How to fry oyster mushrooms? Rinse them well, let the water drain, cut off the contaminated and damaged areas. Cut the mushrooms into small pieces. In another frying pan, heat the remaining 2 tablespoons of vegetable oil. Lay out the mushrooms. Fry them over a sufficiently high heat, stirring frequently, until the released juice evaporates. Mushrooms should be lightly browned. You can fry mushrooms in the same pan as potatoes, after transferring it to a bowl.
Step 5:
Combine the fried oyster mushrooms and potatoes, add salt, sprinkle with ground black pepper and mix. Serve the dish immediately after cooking so that the potatoes remain crispy. You can sprinkle it with herbs.
If desired, in addition to ground black pepper, you can use additional spices. For example, turmeric will add a pleasant yellow tint to the finished dish, and ground paprika (especially smoked) - a pleasant taste and aroma.
You can use ready-made mixtures of spices and seasonings, such as Svan salt, hops-suneli.
Root vegetables are best washed with a brush or a stiff sponge under running water.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
To check whether the oil has warmed up well enough in the pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
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
- Pickled oyster mushrooms - 23 kcal/100g
- Oyster mushrooms are fresh - 38 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
