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It would seem that what could be easier than frying potatoes with mushrooms and onions? Indeed, you can prepare a wonderful dish in such a simple way. But if you are not looking for easy ways and want to diversify your diet, you can try to make other dishes from these simple ingredients. Original recipes on how to cook potatoes with mushrooms and onions are in this selection.

Stewed potato dishes with mushrooms and onions

Potatoes stewed with peas and mushrooms

Ingredients:

• 1kg of potatoes,
• 500 g of mushrooms
• 300 g young green peas,
• 2 onions,
• 3 tablespoons of vegetable oil
• 50 ml cream
• dill greens
• salt

Method of cooking potatoes with mushrooms and onions:

Rinse the mushrooms thoroughly, chop, put in a pan with heated vegetable oil and lightly fry, then add the onion cut into half rings and simmer until half cooked.

Peel the potatoes, chop, combine with mushrooms and onions, add a little water, salt, cover and keep on low heat for another 15–20 minutes.

Rinse the peas several times, put in a pan and bring to readiness, then sprinkle with finely chopped dill, pour in the cream, stir and let it boil.

Stewed potatoes with mushrooms

Ingredients:

• 1 bowl of boiled fresh mushrooms,
• 5 potatoes,
• 50 g bacon,
• 1 onion
• 1/2 cup sour cream
• salt to taste.

Preparation: peel the mushrooms, boil in salted water and put in a saucepan. Add a part of the bacon fried with onions and fry everything together, then pour the mushroom broth and simmer. In the middle of braising, add chopped raw or fried potatoes. When serving, add to the potatoes, stewed with mushrooms and onions, fried bacon, sour cream and salt to taste.

Dish of stewed potatoes with mushrooms, onions and bacon

Ingredients:

• 500 g potatoes
• 300 g of mushrooms,
• 70 g bacon,
• 1 onion
• 100 g sour cream
• Bay leaf,
• salt

Cooking method:

Rinse the mushrooms thoroughly, cover with cold water, salt, add bay leaf and cook until tender. Then remove them with a slotted spoon and chop. Strain the broth.

Chop the bacon and fry in a preheated pan.

Peel the onion, chop it, put it in a frying pan with bacon and sauté until golden brown. Wash the potatoes, peel, cut into strips and add to the onion.

Pour in 100 ml of mushroom broth, cover and simmer until tender.

Mix the mushrooms with the rest of the ingredients, pour over the sour cream. Give the potatoes, stewed with mushrooms and onions, to a boil.

Roast in pots in the microwave

Ingredients:

• Pork - 600 Grams
• Potatoes - 600 Grams
• Mushrooms - 200-300 Grams
• Onion - 1 Piece
• Garlic - 1 Piece
• Sour cream - 4 Art. spoons (by the number of pots)
• Spices - To taste

Chop the garlic and divide it into two parts. We distribute one part along the bottom of the pots, we will leave the other for later. Then - a layer of meat. Salt and pepper.

Then - a layer of mushrooms and onions. I had dried mushrooms, pre-soaked, but I think fresh ones will do too.

Then distribute the potatoes and the remaining garlic into the pots. Salt, pepper, add spices to taste. Dilute the sour cream with water, and gradually pour the pots with this mixture. Close the lids - and simmer potatoes with onions, mushrooms and pork in the microwave at full power for 20-30 minutes.

How to fry potatoes with mushrooms and onions in a pan

Fried potatoes with onions and mushrooms

Ingredients:

• 8 potatoes,
• 3 onions,
• 1 tablespoon fat
• 500 g fresh mushrooms,
• salt

Cooking method:

Boil the peeled and chopped mushrooms in salted water, then remove, drain the water, put in a pan with heated fat and fry.

Peel the potatoes, wash, cut into slices and fry in fat.At the end of frying, add salt, mix with fried mushrooms and fried onions.

When serving, you can put fried potatoes on one end of the dish, and fried mushrooms on the other. Top with potatoes with mushrooms and onions, fried in a pan, garnish with fried onion slices.

Potato croquettes, fried in fat

Ingredients:

• 8-10 potatoes,
• 2 eggs, ½ tablespoon oil,
• 1 onion
• 1 cup boiled fresh mushrooms
• 1 cup bread crumbs
• frying fat
• flour,
• parsley,
• salt

Cooking method:

Mash the boiled potatoes, add salt, finely chopped and fried onions and mushrooms, egg yolk and mix everything. From the prepared mass, make dumplings in the form of carrots, beets or potatoes, sprinkle with flour, moisten with a beaten egg, roll in breadcrumbs and deep-fry.

When serving, pour over melted butter. In croquettes, made in the form of carrots or beets, stick on a sprig of parsley. Croquettes can be served as a side dish for meat dishes. If they are served as a second course, then fried onions and mushrooms can not be mixed with potato mass, but stuffed with croquettes.

Fried potato croquettes with mushrooms and onions are served with mushroom, tomato or sour cream sauce.

How to make mashed potatoes with mushrooms and onions

Mashed potatoes with fried onion and mushroom

Ingredients:

• 500 g potatoes
• 200 g of mushrooms
• 100 ml cream
• 50 g butter
• 1 onion
• salt

Cooking method:

Wash the potatoes, peel, add water, salt and cook until tender, then drain the excess liquid.

Mash the prepared potatoes well, add cream and beat with a mixer.

Peel the onion, cut into half rings and fry in melted butter until golden brown. Add mushrooms and fry until tender.

Combine mashed potatoes with mushrooms and onions, mix well.

Mashed potatoes with chanterelles

Ingredients:

• Chanterelles - 400 Grams
• Onion - 1-2 Pieces
• Potatoes - 600-700 Grams
• Salt - To taste
• Pepper - To taste
• Fresh herbs - To taste
• Milk - 50 Milliliters
• Butter - 50 Grams
• Vegetable oil - 2 Tbsp. spoons

Wash the mushrooms several times and dry. In winter, frozen mushrooms can be used.

Heat vegetable oil in a frying pan. Meanwhile, peel and cut the onion into small cubes.

First, send the onions to the pan, fry until transparent, and then add the mushrooms. Fry over medium heat, stirring occasionally. Add salt, pepper, spices to taste.

Peel the potatoes, cut into medium pieces, pour boiling water over and put on fire. After boiling, season with salt and cook until tender.

At the end of frying, add herbs to the pan. Stir, remove from heat. Cover and let it brew.

Remove the finished potatoes from heat. Drain the water (leaving a little), add butter. Mash with a crush or mixer, gradually pouring in milk. That's all: potatoes with mushrooms and onions cooked according to this recipe can be served.

How to fry mushrooms with onions and potatoes

Fried mushrooms with potatoes and onions

• 300 g fresh mushrooms
• 3 large potatoes
• 1 large onion
• vegetable oil for frying
• salt pepper

Peel the mushrooms and cut into large pieces. Peel potatoes and onions. Cut the potatoes into thin slices, the onion into half rings. Heat some vegetable oil in a frying pan, fry the potatoes until tender, 15–20 minutes.

In another pan, fry the mushrooms in vegetable oil, cook until the liquid has completely evaporated. Pour in another 1 tbsp. l. butter, add onion and cook, stirring occasionally, for 5 minutes.

Add mushrooms and onions to the pan with potatoes, season with salt and pepper. Mix. Heat fried potatoes with this recipe with mushrooms and onions for 1-2 minutes.

Fried mushrooms with potatoes and sour cream

Ingredients:

• 700 g potatoes
• 500 g fresh mushrooms, better than white ones
• 2 onions
• 2-3 cloves of garlic
• 100 g sour cream
• vegetable oil for frying
• salt, pepper to taste
• parsley, dill Preparation:

Before frying mushrooms and potatoes, cut the onion into half rings, garlic in small cubes and fry in vegetable oil.

Bring to readiness and transfer to a plate. Rinse the mushrooms thoroughly to prevent sand from getting into the finished dish, cut into 1–2 cm thick cubes. Put the mushrooms in a preheated pan with a little vegetable oil and fry over medium heat until the liquid extracted from the mushrooms has completely evaporated. Salt the mushrooms, stir, cover and cook until tender. Cut the washed and peeled potatoes into strips, rinse with water and pat dry on a towel.

Preheat a skillet with vegetable oil and lay out the potatoes. Fry it over high heat until golden brown, stirring gently. After that, salt the potatoes, stir, cover and bring to a half-cooked state over medium heat.

Combine potatoes with mushrooms, onions, garlic and pepper. Mix everything, put sour cream on top, cover with a lid and cook for another 5-7 minutes over low heat. Sprinkle the finished dish with finely chopped herbs, cover and leave for 10 minutes. Serve fried potatoes with mushrooms as a stand-alone dish or with pickles. Watch the video "Fried mushrooms with potatoes and onions" for the recipes above:

Boiled potato salads with mushrooms and onions

Fresh mushroom salad with potatoes

Composition:

• mushrooms - 150 g,
• potatoes - 200 g,
• onion - 1 pc.,
• vegetable oil - 2 - 3 tbsp. spoons,
• vinegar - 1 tbsp. spoon,
• mustard - 1 tsp,
• tomatoes - 2 pcs.,
• salt, pepper, dill.

Boil the peeled potatoes, peel and cut into slices. Boil mushrooms in salted water, cut into slices and mix with potatoes. Add finely chopped onion, oil, vinegar, mustard, pepper to the mixture and mix, then add a little chilled mushroom broth and stir again. Decorate the salad of boiled potatoes with mushrooms and onions with circles of red tomatoes, sprinkle with finely chopped green dill.

Salted mushroom salad with potatoes

Composition:

• salted mushrooms - 1 glass,
• potatoes - 3 pcs.,
• pickled cucumber - 1 pc.,
• onion - 1 pc.,
• vegetable oil - 0.25 cups,
• dill or parsley
• pepper, salt.

Chop boiled potatoes, cucumbers and pickled mushrooms, chop the onion and mix everything. Season salad of boiled potatoes with onions and mushrooms with vegetable oil, salt, pepper and sprinkle with chopped herbs.

Potato salad with eggs and salted mushrooms

• 1 kg of potatoes,
• 4 hard-boiled eggs
• 2 cups salted mushrooms
• 1 onion
• 1 glass of sauce
• mayonnaise,
• 1 tomato

Cut salted mushrooms and boiled potatoes into slices, grate onions, cut eggs into slices. Mix everything and pour the mayonnaise sauce. Decorate with red tomato wedges.

Vinaigrette with champignons

Composition:

• champignons - 100 g,
• onion - 1 pc.,
• tomatoes - 1 pc.,
• apple - 1 pc.,
• carrots - 1 pc.,
• small beets - 1 pc.,
• potatoes - 2 pcs.,
• pickled cucumber - 1 pc.,
• vegetable oil - 2-3 tbsp. l.,
• vinegar,
• sugar,
• ground black pepper.

Boil whole carrots, potatoes, beets, peel, cut into cubes, mix with diced onions and cucumbers, salt, season with butter, pepper and sugar to taste. Cut the onion into half rings. Cut the champignons into slices, simmer in vegetable oil until tender and cool. Cut tomatoes and apples into cubes and combine with chilled champignons (you can also with other mushrooms).

Mix the vegetable vinaigrette with the prepared mass, garnish with finely chopped dill or parsley.

Fried potato recipe with porcini mushrooms and onions

Ingredients:

• Porcini mushrooms - 800 Grams
• Potatoes - 1 Kilogram
• Bow - 160 Grams
• Vegetable oil - 100 grams
• Salt - To taste

We cleaned the mushrooms, peeled off the caps of butter and russula, cook in salted water for about 15 minutes, remove the foam.

We put it in a colander, let the water drain.

Fry the mushrooms in oil over medium heat, closing the lid, for 10 minutes.

We cut the onion and potatoes, add to the mushrooms, fry for 7-8 minutes over high heat until golden brown. Then we reduce the fire, salt and simmer until cooked for another 10-15 minutes. Our fried wild mushrooms are ready! You can garnish the fried potatoes with porcini mushrooms and onions with herbs before serving.

How to cook potatoes with mushrooms and onions in the oven

Mushrooms baked with potatoes

Components:

• Dried porcini mushrooms - 100 g
• Medium potatoes - 6 pcs.
• Bulb onions - 2 pcs.
• Butter - 5 tablespoons
• Sour cream - 5 tablespoons
• Flour - 2 teaspoons
• Salt to taste

Cooking method:

Soak the dried mushrooms for 1 hour in cold water, then boil in the same water until tender, put on a sieve, cool and cut into small pieces.

Chop the onion, put in a cast-iron saucepan and fry in oil. Add boiled mushrooms to the onion and fry a little more, then salt, sprinkle with flour and pour over sour cream. Cover the stewpan with a lid, put in a hot oven and simmer until almost cooked.

Boil the potatoes in a peel until tender, cool, peel, cut into small cubes and fry in oil, then put the fried potatoes in a saucepan with mushrooms, pour over the remaining oil, mix, sprinkle with grated cheese. Bake potatoes with mushrooms and onions in the oven until tender.

Tatar-style chicken

Components:

• Chicken carcass - 1.3 kg
• Mushrooms - half a kilo.
• Carrots - 2 pcs.
• Bulb onions - 2 pcs.
• Potatoes - 1 kg
• Chicken broth - 0.5 l
• Ghee - 1 tablespoon
• Wheat flour - 2 tablespoons
• Salt and black pepper to taste

Cooking method:

Boil the whole chicken in salted water until almost cooked. Peel the potatoes, cut in half and boil in salted water until tender. Chop the mushrooms coarsely.

Prepare the sauce: finely chop the carrots and onions, add two glasses of chicken broth and boil until soft. Fry the flour in ghee until golden brown, mix with a little hot chicken broth, pour into the vegetable sauce, bring to a boil and remove from heat.

Pepper the boiled chicken carcass, put it in a rooster, put boiled potatoes around the chicken, put mushrooms on top, pour the prepared sauce. Place the potatoes with mushrooms, onions and chicken in the oven and simmer, covered, for about 30 minutes.

Mushrooms baked with meat

Components:

• Dry porcini mushrooms - 50 g
• Boneless chicken - 100 g
• Potatoes - 400 g
• Veal without bones - 100 g
• Ham - 50 g
• Bulb onions - 2 pcs.
• Flour - 1 tablespoon
• Sour cream - 0.5 cups
• Butter - 3 tablespoons
• Grated cheese - 2 tablespoons
• Ground salt and pepper - to taste

Cooking method:

Soak the mushrooms in cold water for 1 hour, then boil in the same water until tender, put on a sieve, cool and cut into small pieces.

Chop the onion, put in a cast-iron saucepan and sauté in oil, then add the mushrooms and fry them with the onions.

Cut the potatoes into squares, season with salt and pepper.

Cut the meat and ham into small pieces, also fry in oil and put in a saucepan with the mushrooms, add potatoes, salt and pepper, sprinkle with flour, pour in sour cream and mix everything well. Cover the stewpan, put in a hot oven and simmer until tender. Before cooking, sprinkle with grated cheese and bake until golden brown.

Potatoes baked with mushrooms and onions in the oven

Country style mushroom casserole

Components:

• Salted mushrooms - 400 g
• Potatoes - 4 pcs.
• Bulb onions - 2 pcs.
• Vegetable oil - 3 tablespoons
• Flour - 2 tablespoons
• Sour cream - 1 glass
• Grated cheese - 3 tablespoons
• Salt to taste

Cooking method:

Chop the salted mushrooms, put them in a cast-iron saucepan and fry in oil, then add the chopped onions and fry with the mushrooms.Boil the potatoes in a peel, peel, cut into small slices and put in a saucepan with mushrooms, salt and stir. Carefully mix flour with sour cream and pour over mushrooms and potatoes with the prepared mixture. Cover the stewpan, put in the oven and simmer until tender. Before the end of stewing, sprinkle the mushrooms with grated cheese and bake until golden brown.

Potatoes stuffed with mushrooms in the oven

Ingredients:

• Potatoes - 15 Pieces (small tubers)
• Champignons - 300-400 Grams
• Shallots - 3 Pieces
• Carrots - 1 Piece (large)
• Garlic - 6-8 Cloves
• Chopped tomatoes - 500-560 Grams
• Tomato paste - 2 tbsp. spoons
• Olive oil - 2 tbsp. spoons
• Fresh parsley - 0.5 Cups (+ some for serving)
• Ground paprika - 0.5 Teaspoons
• Cumin - 0.5 Teaspoons
• Cinnamon - 1/4 Teaspoon
• Ground black pepper - 1/8 Teaspoon
• Salt - To taste

It is best to use small young potatoes for this dish. Thoroughly rinse it under running water and cut each potato in half, carefully remove the core from the potato with a spoon.

Now we heat the olive oil (one spoon) in a saucepan and fry the finely chopped champignons on it. When the mushrooms are half ready, add to them 4 cloves of chopped garlic, ground black pepper and salt to taste, mix everything and fry the mushrooms almost until cooked, at the end add the chopped parsley and simmer the mushrooms for a couple of minutes over low heat, put them in a bowl ... When the mushroom filling has cooled, fill the potato halves with it.

In the saucepan where the mushrooms were fried, add another spoonful of oil and put the chopped shallots and the remaining chopped garlic in the saucepan, fry for 6-7 minutes over medium heat until golden brown. After that, add two tablespoons of tomato paste and grated carrots, simmer everything, stirring, for 7 minutes. Then put chopped tomatoes (without skin) in a saucepan, after 3 minutes add paprika, cinnamon, cumin and salt to taste, keep the sauce on fire for another 5-7 minutes. When it is ready, put the stuffed potatoes with the filling on top in the sauce, it is advisable that the potatoes are not buried in the sauce.

We cover the stewpan with a lid and put it in an oven preheated to 180 degrees for an hour. After the time has elapsed, raise the lid and cook the potatoes for another 10-15 minutes without it, after which the dish can be served. You can sprinkle the baked potatoes with onions and mushrooms with the leftover parsley.

Potato soups with mushrooms and onions in a slow cooker

Mushroom puree soup

• 0.5 kg of mushrooms,
• 2 onions,
• 3 large potato tubers,
• 300 ml chicken broth,
• 1 clove of garlic
• 200 ml 20% cream,
• salt,
• pepper,
• spices,
• fresh herbs,
• homemade crackers.

Rinse the mushrooms in cold water, finely chop the onion, cut the potatoes into small cubes. Turn on the "Baking" mode, put the onion in the multicooker, sauté it for 10 minutes.

Add mushrooms, potatoes and minced garlic, close the lid and leave to cook until the end of the cooking time.

Prepare croutons: cut the white bread into cubes, put it on a greased baking sheet and bake in the oven (readiness depends on the desired degree of roast and crunchiness).

After the sound signal, add broth, salt, add spices and turn on the same “Baking” mode for another 10 minutes.

After that, the whole mixture must be passed through a blender, then put back in a multicooker, add cream and boil in the "Steam cooking" mode.

When serving in a potato soup with mushrooms and onions, cooked in a slow cooker, add chopped herbs and crackers.

Soup with fresh mushrooms

• 400 g of fresh mushrooms,
• 1 carrot,
• 1 onion
• 4 potato tubers,
• 100 g butter
• 1 tbsp. a spoonful of flour
• 1-2 cloves of garlic
• greens,
• water.

Turn on the "Stew" mode, put butter in a saucepan.

Chop carrots and onions, put in hot oil. Add chopped mushrooms and potatoes there. Season with salt and pepper.Close the lid and simmer in its own juice for about 40 minutes.

Add flour and stir gently so that it spreads evenly, then add the required amount of hot water. Simmer for another 20 minutes. Put herbs and garlic before serving.

Delicious fried potatoes with wild mushrooms and onions

Potatoes with wild mushrooms and onions

• Forest mushrooms (fresh, assorted) - 400 g;
• Potatoes - 6-8 pcs;
• Onions - 1-2 pcs;
• Vegetable oil ;
• Salt (to taste);
• Black pepper (ground; to taste);

The process of cooking fried forest mushrooms with potatoes and onions:

Peel the mushrooms, cut, wash well. Pour in water and cook from the moment of boiling for 15 minutes. Throw the mushrooms in a colander, drain the liquid. This time I have an assortment of boletus, boletus and honey agarics.

Heat some oil in a frying pan, add chopped onions. When the onion is slightly golden, add the mushrooms. Evaporate the liquid from them. Add oil, fry the mushrooms a little.

Then add the chopped potatoes.

Fry over medium heat, stirring occasionally, until the potatoes are tender. 5 minutes before readiness, salt the delicious fried potatoes with mushrooms and onions, add ground pepper.

Fried honey mushrooms with potatoes

For cooking, you will need the following products:

• fresh mushrooms - about a kilogram;
• young potatoes - about a kilogram;
• vegetable oil - 2-3 tablespoons;
• sour cream - a glass;
• bunch of green onions.

When everything is ready, you can start cooking.

Recipe:

Sort out fresh mushrooms, peel, but do not dip in water, otherwise the roast will be watery.

Wash the potatoes, peel them, dry them on a paper towel.

Cut large mushrooms, leave small ones in their entirety.

Pour vegetable oil into a pan, heat.

Put the mushrooms, then stirring constantly, fry until tender.

Cut the potatoes into small pieces, put them in a frying pan with the mushrooms.

Fry all ingredients in a pan for 15-20 minutes.

Add sour cream five minutes before readiness.

Chop the green onion finely.

Arrange ready-made wild mushrooms with fried potatoes and onions on plates, sprinkle with chopped herbs.

Here you can see a selection of photos "Fried mushrooms with potatoes and onions":

Leek dishes with mushrooms and potatoes

Mushroom stew

Ingredients:

• 250 g mushrooms
• 1/2 bunch of green onions
• ½ bunch of leeks,
• 30 ml of vegetable oil,
• tomato puree,
• 2-3 potatoes,
• 3 tbsp. spoons of rice
• 2 tbsp. peas spoons
• parsley,
• ground black pepper.

Preparation: coarsely chop mushrooms and onions (both types), simmer in oil for 10 minutes. Season with salt, pour boiling water with diluted tomato puree and bring to a boil. Add diced potatoes and after 5 minutes add rice and peas. Keep on very low heat for 20 minutes. Remove from heat. Sprinkle the potatoes with leeks and mushrooms with finely chopped parsley and ground pepper.

Forest mushrooms with herbs

You will need:

• 700 g of fresh forest mushrooms,
• 40 g dried mushrooms,
• 5 potatoes,
• 2 tbsp. l. brandy, ½ tsp. salt,
• 100 g leeks (white part),
• 2-3 cloves of garlic,
• 1 tbsp. l. finely chopped fresh savory leaves,
• 12-15 saffron stigmas,
• 3 tbsp. l. vegetable oil,
• 2 tbsp. l. finely chopped cilantro greens,
• 1/2 cup finely chopped parsley,
• salt, ground black pepper

Pour the dried mushrooms with a mixture of 100 ml of boiling water and brandy, leave for 1-2 hours, then remove the mushrooms, strain the infusion. Wash fresh mushrooms thoroughly, dry, put in a colander, pour over with boiling water, then with cold water and cut into slices. Cut the washed leek into thin slices. Heat the oil in a saucepan, put the leek and fry for 1 minute, stirring. Add chopped fresh mushrooms, stir and fry over fairly high heat for 4-6 minutes. Add the diced potatoes. Add finely chopped garlic, savory, thinly sliced ​​dried mushrooms, pour in the mushroom infusion, cover and simmer for 10-15 minutes.Add salt, pepper, parsley and cilantro, mix well and simmer over medium heat for 25 minutes. Pour saffron with 1 tbsp. l. boiling water, mix with 1 tsp. vegetable oil, let it brew for 10 minutes and add to the mushrooms. Remove the lid from the pan, increase the heat and simmer the mushrooms until the excess liquid evaporates. The dish can be served hot or cold.

Boiled potato dish with onions and mushrooms

Ingredients:

• Potatoes - 1 Kilogram
• Mushrooms - 500 Grams
• Onion - 2 Pieces
• Vegetable oil - 2-3 tbsp. spoons
• Sour cream - 2-3 Art. spoons
• Salt - To taste
• Butter - 50-80 Grams
• Greens - To taste

1. Peel the potatoes, cut into medium pieces and send them to a pot of water. After boiling, season with salt to taste and simmer over medium heat.
2. Mushrooms properly, rinse under running water and dry.
3. In a skillet with high sides, heat the vegetable oil and send the mushrooms there.
4. In a separate frying pan in a small amount of vegetable oil, fry the onion, chopped into thin half rings.
5. When the main liquid comes out of the mushrooms, and the onions become transparent, combine them in one pan.
6. Add salt to taste and fry over medium heat for 5-7 minutes.
7. Add sour cream to the pan and stir gently.
8. Simmer for a few more minutes until cooked through.
9. Wash, dry and chop the greens.
10. Drain the potatoes. Add butter and herbs to the saucepan.
11. Shake the pan to mix. That's it, the dish can be served by putting potatoes on the dish and pouring mushroom dressing over it. Bon Appetit!

How to fry potatoes with mushrooms and onions

Ingredients:

• Boletus - 300 Grams
• Potatoes - 6 Pieces
• Onion - 1 Piece

To cook fried potatoes with mushrooms and onions according to this recipe, you need to prepare boletus boletus. First, soak them in cold water, then boil them for about 30 minutes over low heat.

Only after that you can fry the boletus in vegetable oil. Season with salt and pepper to taste and cover. After the liquid has evaporated, add the vegetable oil and reduce the heat. Mushrooms are fried for about 30 minutes on low heat.

While our boletus is fried, cut the potatoes. I usually chop it with straws.

Now fry the potatoes and add finely chopped onion in the middle of frying. We bring it to readiness and at the end add our ready-made mushrooms.

Mix thoroughly and serve in portions. Such mushrooms, fried with potatoes at home, turn out to be extremely tasty and, in combination with potatoes and onions, they form a unique aroma!