Skillet Potatoes with Mushrooms
A tasty, hearty dish for the whole family, lunch or dinner! Potatoes fried with mushrooms is a rustic favorite, usually made in the fresh-mushroom season. But with frozen mushrooms on hand, you can enjoy it any time of year.
Cooking method
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Step 1:
How do you make this skillet? Gather your ingredients. You can use any edible mushrooms. Mine are wild mushrooms that I gathered in season, boiled, and froze — stored that way, they can go straight into any dish as soon as they thaw. As they defrost they'll release liquid, which you'll need to drain off. Peel the potatoes and rinse them well under running water.
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Step 2:
Peel the onion and rinse it in cold water, then finely chop it.
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Step 3:
Heat a skillet until hot and add a little vegetable oil. Add the chopped onion and cook over low heat, stirring now and then, for 2–3 minutes, until translucent.
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Step 4:
Now add the mushrooms to the onion. Fry everything together for 5–7 minutes, until all the liquid the mushrooms give off has cooked away.
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Step 5:
While the mushrooms cook, prep the potatoes. Cut the peeled potatoes into matchsticks and rinse them in cold water, then drain thoroughly. Why rinse them? It washes off excess starch so the potatoes hold together better as they fry.
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Step 6:
Add the rinsed potatoes to the skillet with the mushrooms and stir everything together. Cook, covered, over low heat for 10–15 minutes. Go by the potatoes: when they break apart easily with a knife or fork, the dish is done.
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Step 7:
Add salt to taste. For a richer aroma, you can stir in a little minced garlic.
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Step 8:
Serve the finished dish right from the skillet, or spoon it onto plates. Enjoy!
- Wild (forest) mushrooms are best for this recipe.
- Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. Keep an eye on your frying temperature and choose an oil that stands up to the heat.
- A word on the pan: the wrong skillet can spoil even the best recipe, so pick one suited to what you're cooking.
- Instead of fresh, you can use frozen or dried mushrooms (you'll need about 5–6 times less dried than fresh). Thaw frozen mushrooms any convenient way (for example, in the microwave on the appropriate setting) and drain the liquid; or, if a little extra liquid won't hurt the dish, use them without thawing. Dried mushrooms should be rinsed well — they aren't washed before drying — then soaked in cold water for at least 2–3 hours.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Forest mushrooms - 21 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
