Potato with mushrooms and onions: recipes

It would seem that it could be easier than frying potatoes with mushrooms and onions? Indeed, you can cook 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 - in this collection.

Stewed Potatoes with Mushrooms and Onions

Potatoes stewed with peas and mushrooms

Ingredients:

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

The method of cooking potatoes with mushrooms and onions:

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

Peel, 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 frying pan and bring to readiness, then sprinkle with finely chopped dill, pour in the cream, mix and let it boil.

Braised potatoes with mushrooms

Ingredients:

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

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

Stewed Potato Dish with Mushrooms, Onions and Lard

Ingredients:

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

Cooking method:

Rinse the mushrooms thoroughly, add cold water, salt, add bay leaf and cook until cooked. Then take them out with a slotted spoon and grind. Strain the broth.

Chop the bacon and fry in a preheated pan.

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

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

Mushrooms mixed with other ingredients, pour sour cream. Let the potatoes stewed with mushrooms and onions boil.

Microwave pot roast

Ingredients:

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

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

Then - a layer of mushrooms and onions. My mushrooms were dried, pre-soaked, but I think fresh ones will do as well.

Then we distribute the potatoes and the remaining garlic into the pots. Salt, pepper, add spices to taste. Dilute sour cream with water, and gradually pour over the mixture with pots. Cover with lids, and in a microwave oven at full power, stew potatoes with onions, mushrooms and pork 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 of fat
• 500 g of fresh mushrooms
• salt

Cooking method:

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

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

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

Fat-fried potato croquettes

Ingredients:

• 8-10 potatoes,
• 2 eggs, ½ tablespoons of oil,
• 1 onion,
• 1 cup boiled fresh mushrooms,
• 1 cup breadcrumbs,
• fat for frying,
• 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 melted butter. In croquettes made in the form of carrots or beets, stick a parsley on a sprig of greenery. 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.

Mushroom, tomato or sour cream sauce is served for fried potato croquettes with mushrooms and onions.

How to cook mashed potatoes with mushrooms and onions

Mashed potatoes with onion and mushroom fry

Ingredients:

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

Cooking method:

Wash, peel, pour the potatoes with water, salt and cook until cooked, then drain the excess liquid.

Knead 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 cooked.

Combine mashed potatoes with mushrooms and onions, mix well.

Mashed potatoes with chanterelles

Ingredients:

• Chanterelles - 400 gram
• Onion - 1-2 Pieces
• Potato - 600-700 Gram
• 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, you can use frozen mushrooms.

Heat vegetable oil in a pan. Meanwhile, peel and dice 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 slices, pour boiling water and send to the fire. After boiling, salt and cook until tender.

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

Remove the finished potatoes from the heat. Drain the water (leaving a little), add the butter. Mash with a pusher or mixer, gradually pouring 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

Mushrooms fried with potatoes and onions

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

Peel and cut the mushrooms into large pieces. Peel potatoes and onions. Cut the potatoes into thin slices, onions into half rings. Heat a little vegetable oil in a 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 oil, add onion and cook, stirring, 5 min.

Add mushrooms with onions in a pan with potatoes, season with salt and pepper. Mix. Warm the fried potatoes with mushrooms and onions cooked according to this recipe for 1-2 minutes.

Fried mushrooms with potatoes and sour cream

Ingredients:

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

Before frying mushrooms with potatoes, chop onions in 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 entering the finished dish, cut into 1-2 cm thick cubes. Put the mushrooms in a heated pan with a small amount of vegetable oil and fry over medium heat until the liquid extracted from the mushrooms evaporates completely. Salt the mushrooms, mix, close the lid and bring to readiness. The washed and peeled potatoes cut into strips, rinse with water and pat dry on a towel.

Heat the pan with vegetable oil and lay the potatoes. Sauté it over high heat until golden brown, gently stirring. After this, salt the potatoes, mix, cover and bring to a medium heat over medium heat.

Combine potatoes with mushrooms, onions, garlic and pepper. Mix everything, put sour cream on top, cover and cook for another 5-7 minutes on low heat. Sprinkle the finished dish with finely cut greens, cover and leave for 10 minutes. Serve fried potatoes with mushrooms as a standalone 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

Structure:

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

Boil potatoes in a peel, 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 boiled potato salad with mushrooms and onions with mugs of red tomatoes, sprinkle with finely chopped green dill.

Salted Mushroom Salad with Potatoes

Structure:

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

Slice boiled potatoes, cucumbers and pickled mushrooms, chop onions and mix everything. Season boiled potato salad with onions and mushrooms with vegetable oil, salt, pepper and sprinkle with chopped herbs.

Potato Salad with Eggs and Pickled Mushrooms

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

Cut salted mushrooms and boiled potatoes into slices, grate the onion, cut the eggs into slices. Mix everything and pour in mayonnaise sauce. Garnish with slices of red tomato.

Vinaigrette with champignons

Structure:

• 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 carrots, potatoes, beets whole, peel, dice, mix with diced onions and cucumber, salt, season with butter, pepper and sugar to taste. Onion cut into half rings. Cut the champignons into slices, stew in vegetable oil until tender and cool. Dice tomatoes and apples 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:

• Ceps - 800 gram
• Potato - 1 Kilogram
• Onions - 160 grams
• Vegetable oil - 100 grams
• Salt - To taste

The mushrooms were peeled, peeled off the hats of butter and russula, cooked in salt water for about 15 minutes, remove the foam.

Put in a colander, let the water drain.

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

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

How to cook potatoes with mushrooms and onions in the oven

Baked mushrooms with potatoes

Components:

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

Cooking method:

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

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

Pre-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 cooked.

Tatar stewed chicken

Components:

• Chicken carcass - 1.3 kg
• Mushrooms - a pound.
• Carrots - 2 pcs.
• Onions - 2 pcs.
• Potato - 1 kg
• Chicken broth - 0.5 L
• Ghee - 1 tablespoon
• Wheat flour - 2 tablespoons
• Salt and black pepper - to taste

Cooking method:

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

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

Pepper the boiled carcass of the chicken, lay in the ducklings, put the boiled potatoes around the chicken, lay the mushrooms on top, pour over the prepared sauce. Put potatoes with mushrooms, onions and chicken in the oven and simmer under the lid for about 30 minutes.

Baked mushrooms with meat

Components:

• Dry porcini mushrooms - 50 g
• Boneless Chicken - 100 g
• Potato - 400 g
• Boneless veal - 100 g
• Ham - 50 g
• 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 onions, put them in a cast-iron saucepan and sauté in oil, then add the mushrooms and fry them with the onions.

Cut the potatoes into squares, salt and pepper.

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

Oven baked potatoes with mushrooms and onions

Rustic Mushroom Casserole

Components:

• Salted mushrooms - 400 g
• Potato - 4 pcs.
• Onions - 2 pcs.
• Vegetable oil - 3 tablespoons
• Flour - 2 tablespoons
• Sour cream - 1 cup
• Grated cheese - 3 tablespoons
• Salt to taste

Cooking method:

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

Oven stuffed with mushrooms

Ingredients:

• Potato - 15 Pieces (small tubers)
• Champignons - 300-400 Grams
• Scallions - 3 Pieces
• Carrots - 1 Piece (large)
• Garlic - 6-8 Cloves
• Shredded Tomatoes - 500-560 Grams
• Tomato paste - 2 Tbsp. spoons
• Olive oil - 2 Tbsp. spoons
• Fresh parsley - 0.5 cups (+ a little for serving)
• Ground paprika - 0.5 Teaspoons
• Cumin - 0.5 Teaspoons
• Cinnamon - 1/4 Teaspoon
• Ground black pepper - 1/8 Teaspoon
• Salt - To taste

For this dish, it is best to use small new potatoes. Rinse it thoroughly under running water and cut each potato in half, carefully using a spoon, remove the core from the potato.

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

In the stewpan, where the mushrooms were fried, add another spoonful of oil and put the chopped shallots, as well as the remaining chopped garlic in the stewpan, fry for 6-7 minutes on 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) into the stewpan, 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 in the sauce with the filling up, it is desirable that the potatoes do not drown 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 passed, we lift the lid and cook potatoes without it for another 10-15 minutes, after which the dish can be served to the table. You can sprinkle potatoes baked with onions and mushrooms, the remaining parsley.

Potato soups with mushrooms and onions in a slow cooker

Mushroom Soup

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

Rinse the mushrooms in cold water, chop finely the onion, cut the potatoes into small cubes. Turn on the “Baking” mode, lay the onion in the multicooker, and spasser it for 10 minutes.

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

Cook crackers: cut white bread into cubes, put it on a greased baking sheet and bake in the oven (the readiness depends on the desired degree of roasting and crispness).

After the beep, add broth, salt, put 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 into the slow cooker, 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 greens and crackers.

Fresh mushroom soup

• 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,
• greenery,
• water.

Turn on the "Extinguishing" mode, put butter in a pan.

Chop the carrots and onions, put in the heated oil. Add chopped mushrooms and potatoes. Salt and pepper. Cover and simmer in your own juice for about 40 minutes.

Add the flour and mix gently so that it disperses evenly, then add the required amount of hot water. Stew for another 20 minutes. Before serving, put greens and garlic.

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 preparing fried forest mushrooms with potatoes and onions:

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

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

Then add chopped potatoes.

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

Fried mushrooms with potatoes

The following products will be needed for cooking:

• 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 prepared, you can start cooking.

Recipe:

Go through fresh mushrooms, clean, but do not dip into water, otherwise the roast will be watery.

Wash the potatoes, remove the peel, and dry on a paper towel.

Cut large mushrooms, leave the small ones as a whole.

Pour vegetable oil into a pan, heat.

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

Cut the potatoes into medium-sized cubes, put in a frying pan for mushrooms.

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

Five minutes before cooking, add sour cream.

Chop finely green onions.

Ready forest mushrooms with fried potatoes and onions spread on plates, sprinkle with chopped herbs.

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

Leek with mushrooms and potatoes

Mushroom stew

Ingredients:

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

Preparation: mushrooms and onions (both types) coarsely chopped, stewed in oil for 10 minutes. Salt, pour boiling water with diluted tomato puree and bring to a boil. Add diced potatoes, and after 5 min - rice and peas. Soak on very low heat for 20 minutes. Remove from fire. Sprinkle potatoes with leek and mushrooms finely chopped parsley and ground pepper.

Wild mushrooms with herbs

You will need:

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

Pour dried mushrooms with a mixture of 100 ml of boiling water and cognac, leave for 1-2 hours, then remove the mushrooms, strain the infusion. Wash fresh mushrooms thoroughly, dry, discard in a colander, pour over boiling water, then with cold water and cut into slices. The washed leek is cut into thin slices. Heat oil in a pan, put leek and fry for 1 min, stirring. Add chopped fresh mushrooms, mix and fry over fairly high heat for 4-6 minutes. Add diced potatoes. Add finely chopped garlic, savory, chopped dried mushrooms into thin slices, pour the mushroom infusion, cover and simmer for 10-15 minutes. Add salt, pepper, parsley and cilantro, mix well and simmer over moderate heat for 25 minutes. Saffron pour 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 heat and simmer the mushrooms until excess liquid evaporates. The dish can be served on the table both hot and cold.

Boiled potato dish with onions and mushrooms

Ingredients:

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

1. Peel the potatoes, cut them into medium slices and send them to the pot with water. After boiling, salt to taste and let cook over medium heat.
2. Wash the mushrooms properly under running water and pat dry.
3. In a pan 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 sliced ​​in thin half rings.
5. When the main liquid comes out of the mushrooms, and the onion becomes 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 mix gently.
8. Simmer a few more minutes until cooked.
9. Wash greens, dry and chop.
10. Drain the potatoes. Add butter and greens to the pan.
11. Shake the pan to mix. Everything, the dish can be served to the table, laying potatoes on the dish and watering it with mushroom dressing. Bon Appetit!

How to fry potatoes with mushrooms and onions

Ingredients:

• Boletus - 300 grams
• Potato - 6 Pieces
• Onion - 1 Piece

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

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

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

Now we fry the potatoes and add finely chopped onions in the middle of the frying. We bring to readiness and at the end we pour our prepared mushrooms.

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