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Fried buttermilk with potatoes

Fried Slippery Jacks with Potatoes

Fried slippery jacks — the tastiest mushroom after porcini! Slippery jacks (a type of bolete with a slick, buttery cap) rival porcini in nutritional value. And their amino acids are close in makeup to animal protein. So slippery jacks can ably stand in for meat in an everyday diet. You don't need to eat them every day, of course, but in season it would be a shame to pass them up.

BLUE-EYED

Recipe author

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Composition / ingredients

Servings:

Slippery jacks

350

Potatoes (young, 6-8 pcs.)

500

Onion

Salt

Vegetable oil

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 37 % 7 g

Carbohydrates 53 % 10 g

107 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make fried slippery jacks with potatoes? Gather the ingredients. It's best to forage the mushrooms yourself, so you can be sure they aren't wormy and weren't picked along roadsides. But you can also buy them at the market, with mixed luck. In this recipe I'll use only salt, so as not to overpower the mushrooms' delicate flavor. If you like, you can add pepper, garlic, sour cream, and fresh herbs when serving.
Step 2:

Mushrooms should be cooked the day you pick them. It's best to clean slippery jacks while they're dry. Slip a knife under the skin at the edge of the cap and peel it toward the center; scrape the stem and trim the end fresh. Cut large mushrooms in half or quarters and leave small ones whole. Rinse the cleaned mushrooms in cool running water, washing the underside of the cap especially gently, with a low stream.
Step 3:

Put the washed mushrooms in a pot, cover with cold water, bring to a boil, and add a little salt.
Step 4:

Turn the heat down to low and cook for 15 minutes from the time it comes to a boil, skimming off the foam.
Step 5:

Then transfer the mushrooms to a colander, rinse with cold water, and let them drain.
Step 6:

In a separate skillet, fry the onion, cut into quarters, just until it starts to turn golden.
Step 7:

In another skillet, heat 3 tbsp of oil and turn the heat down to medium. Fry the mushrooms until the liquid evaporates, add the onion, and fry until the mushrooms start to brown — don't overdry them. Don't cover the pan.
Step 8:

I fry the potatoes separately. You can also parboil them first and then fry them, as in the Polish-style recipe. Fry uncovered and salt to taste.
Step 9:

Add the mushrooms and onion to the finished fried potatoes and stir gently. Taste, add more salt if needed, and fry everything together for 5 minutes so the flavors come together.
Step 10:

Sprinkle finely chopped fresh herbs on top. It's delicious with garlicky sour cream, which you can serve on the side or spoon over the top. Serve hot.

You can fry slippery jacks with potatoes in different ways. You can do it all in one pan, adding the mushrooms first, then the onion, then the potatoes; you'd cook it covered, then take the lid off. You can also add the potatoes boiled or raw, but cut them smaller so they cook through at the same time as the mushrooms. I prefer frying all the ingredients at once but separately, because that way the mushrooms don't dry out and stay tender. For this version I use fresh slippery jacks in season, and the rest of the year I use frozen ones that I've pre-boiled and fried.
Important! The wrong pan can ruin even the best recipe. For all the details on how to choose the perfect pan for different dishes, see here.
Every oil is good only up to a certain point — its smoke point, where it starts to burn and form toxic compounds, including carcinogens. For how to gauge the right frying temperature and pick the best oil for frying (and which to avoid altogether), see here.
Instead of fresh, you can use frozen or dried mushrooms (you'll need 5–6 times less dried than fresh). Frozen mushrooms can be thawed however is convenient (for example, in the microwave on the appropriate setting — check your appliance's manual) and the liquid drained off. Or, if the amount of liquid in the recipe isn't critical, use them without thawing. Dried mushrooms need to be washed well, since they aren't washed before drying, then soaked in cold water for at least 2–3 hours.