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 great dish and 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 of these plain ingredients. Original recipes like 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 onion:

Rinse the mushrooms thoroughly, chop, put in a pan with heated vegetable oil and lightly fry, then add onion sliced ​​in half rings and stew until half-preparedness.

Peel potatoes, chop, combine with mushrooms and onions, pour a little water, salt, cover and keep on weak fire another 15-20 minutes.

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

Stewed 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 a portion of the bacon toasted with onion and fry everything together, then pour mushroom broth and simmer. IN half stew add chopped raw or fried potatoes. When serving, add to the potato stew with mushrooms and onions, fried bacon, sour cream and salt to taste.

Dish of stewed potatoes with mushrooms, onions and bacon

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 using slotted spoon and grind. Strain the broth.

Chop the bacon and fry in a preheated pan.

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

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

Mushrooms mixed with other ingredients, pour sour cream. To give boil potatoes with mushrooms and onions.

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 on the bottom of the pots, leave the other for later. Then a layer of meat. Solim and pepper.

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

Then we distribute the potatoes and the remaining garlic into the pots. Salt, pepper, add spices to taste. Dilute sour cream with water, and water the pots with this mixture a little. Close the lids – and in Microwave at full capacity stew potatoes with onions, mushrooms and pork 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:

Boiled and peeled mushrooms in salted water, then remove, drain, put in a pan with heated fat and toast.

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

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

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

When serving, pour melted butter. In croquettes, made in the form of carrots or beets, stick on a sprig of greenery 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 them croquettes.

Mushrooms served with fried potato croquettes with mushrooms and onions, tomato or sour cream sauce.

How to cook mashed potatoes with mushrooms and onions

Mashed potatoes with onion and mushroom by frying

Ingredients:

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

Cooking method:

Wash, peel, pour potatoes with water, salt and boil until readiness, after which the excess liquid is drained.

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

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

Combine mashed potatoes with mushrooms and onions, well mix.

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 clear and cut the onion into small cubes.

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

Peel potatoes, cut into medium slices, pour boiling water and send to the fire. After boiling, salt and cook until readiness.

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

Remove the finished potatoes from the heat. Drain the water (leaving a little) add butter. Knead with a pusher or mixer, gradually pouring milk. That’s all: cooked on this recipe potatoes with mushrooms and onions 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. Potato and onion to clear. Cut the potatoes into thin slices, onions into half rings. Heat a little vegetable oil in a pan, fry potatoes until tender, 15–20 min.

In another pan, fry the mushrooms in vegetable oil, cook until complete liquid evaporation. Pour in another 1 tbsp. l oils add onion and cook, stirring, 5 min.

Add mushrooms with onions to a pan with potatoes, season salt and pepper. Mix. Warm cooked on this fried potatoes with mushrooms and onions 1–2 min.

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, cut onions in half rings, garlic in small cubes and fry in vegetable oil.

Bring to readiness and transfer to a plate. Mushrooms carefully rinse to prevent sand from entering the finished dish, cut with blocks 1-2 cm thick. Put the mushrooms in a preheated pan with a little vegetable oil and fry on average fire until complete evaporation of the liquid extracted from the mushrooms. Salt mushrooms, mix, close the lid and bring to readiness. Rinse and peeled potatoes, cut into strips, rinse with water and pat dry on a towel.

Heat a frying pan with vegetable oil and lay the potatoes. Sauté it over high heat until golden brown, mixing gently. After this, salt, stir, cover and over medium heat bring to half-cooked.

Combine potatoes with mushrooms, onions, garlic and pepper. All mix, top with sour cream, cover and cook another 5-7 minutes on low heat. Sprinkle the finished dish finely chopped herbs, 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 onion “to 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. the spoon,
• mustard – 1 teaspoon,
• tomatoes – 2 pcs.,
• salt, pepper, dill.

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

Salted Mushroom Salad with Potatoes

Composition:

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

Boiled potatoes, cucumbers and pickled mushrooms, onion crumble and mix everything. Season boiled potato salad with onion and mushrooms 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 cup sauce
• mayonnaise,
• 1 tomato

Salted mushrooms and boiled potatoes cut into slices, onions grate, cut the eggs into slices. Mix everything and pour sauce mayonnaise. Garnish with slices of red tomato.

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 carrots, potatoes, beets whole, peel, chop dice, mix with diced onions and cucumber, salt, season with oil, pepper and sugar to taste. Chopped onion half rings. Slice the champignons, stew on vegetable oil until tender and refrigerate. Tomatoes and apples cut into cubes and combine with chilled champignons (you can with other mushrooms).

Mix vegetable vinaigrette with prepared mass, decorate 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

They cleaned the mushrooms, removed the skin from the hats of butter and russula, cook 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, minutes 10.

Cut onions and potatoes, add to the mushrooms, fry for 7-8 minutes high heat until golden brown. Then we reduce the fire, add salt and simmer until cooked for another 10-15 minutes. Our fried forest mushrooms ready! You can decorate fried potatoes with porcini mushrooms and onions 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 size potato – 6 pcs.
• Onion – 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 in the same boil in water until tender, recline on a sieve, cool and chop in 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 cover, put in a hot oven and simmer almost until readiness.

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 the remaining oil, mix, sprinkle with grated cheese. Bake potatoes with mushrooms and onions in the oven until tender.

Tatar stewed chicken

Components:

• Chicken carcass – 1.3 kg
• Mushrooms – a pound.
• Carrots – 2 pcs.
• Onion – 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 potatoes, cut in half and boil in salted water until tender. Cut the mushrooms coarsely.

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

Pepper the boiled carcass of a chicken, lay in a lolly, around put the boiled potatoes, put mushrooms on top, pour over cooked 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
• Onion – 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, recline on a sieve, cool and chop in small pieces.

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

Cut the potatoes into squares, add salt and pepper.

Cut the meat and ham into small pieces, also fry in oil and put in a saucepan to the 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 readiness. 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.
• Onion – 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 onion and fry along with mushrooms. Boil potatoes in a peel, peel, chop in small slices and put in a saucepan with mushrooms, salt and mix. Mix flour carefully with sour cream and cooked pour mushrooms with potatoes in a mixture. Cover the stewpan, put in oven and simmer until cooked. Before extinguishing sprinkle mushrooms with grated cheese and bake until golden crusts.

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

Young potatoes are best used for this dish. small size. Rinse it thoroughly under running water and cut each potato in half, gently with a spoon extract the core from the potato.

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

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

We cover the stewpan with a lid and put it in preheated to 180 degrees oven for an hour. After time, we lift the lid and another 10-15 minutes we cook potatoes without it, after which the dish can be Serve to the table. You can sprinkle potatoes baked with onions and mushrooms 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 mushrooms in cold water, chop finely chopped onions, potatoes cut into small cubes. Turn on the “Baking” mode, put in slow cooker onion, spasser it for 10 minutes.

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

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

After the sound signal 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 mode “Steam cooking.”

When served in potato soup with mushrooms and onions cooked in 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 spoon of flour
• 1-2 cloves of garlic,
• greens,
• water.

Turn on the “Extinguishing” mode, put the cream in the pan oil.

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

Add the flour and mix gently so that it is dispersed 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 making fried wild mushrooms with potatoes and onion:

Peel the mushrooms, cut, wash well. Pour in water and cook from the moment of boiling 15 minutes. Throw the mushrooms in a colander, drain liquids. This time I have assorted 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 from them liquid. Add oil, slightly fry the mushrooms.

Then add chopped potatoes.

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

Fried 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 prepared, you can start cooking.

Recipe:

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

Wash potatoes, peel, dry on paper a napkin.

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

Pour vegetable oil into a pan, heat.

Put mushrooms, then stirring constantly, fry until readiness.

Cut the potatoes into medium-sized cubes, put in a pan to mushrooming.

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 out over plates, sprinkle with chopped herbs.

Here you can see a selection of fried mushrooms with potatoes and onions “:

Leek with mushrooms and potatoes

Mushroom stew

Ingredients:

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

Preparation: coarsely chop mushrooms and onions (both types), stew in oil 10 min. Salt, pour boiling water with diluted tomato puree and bring to a boil. Add diced potatoes, and after 5 minutes – rice and peas. Soak on very low heat for 20 minutes. Remove from heat. 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. Fresh wash the mushrooms thoroughly, dry, discard in a colander, pour over boiling water, then cold water and cut into slices. Washed Leek 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, sliced ​​dried mushrooms in thin slices, pour mushroom infusion, cover and simmer for 10-15 minutes. Add salt, pepper, parsley and cilantro, mix well and simmer on moderate heat 25 min. Saffron pour 1 tbsp. l boiling water, mix with 1 tsp vegetable oil, let it brew for 10 minutes and add to mushrooms. Remove the lid from the pan, increase the heat and simmer the mushrooms, until excess liquid evaporates. The dish can be served on the table as hot as well as 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 into medium slices and send to a pot of water. After boiling, salt to taste and leave cook over medium heat.
2. Rinse the mushrooms properly under running water and dry it.
3. In a pan with high sides, heat vegetable oil and send 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 the butter and greens.
11. Shake the pan to mix. Everything, the dish is possible serve to the table, laying potatoes on a dish and watering it with mushroom refueling. Enjoy your meal!

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 for this prescription, you need to prepare the boletus. First, soak them in cold water, then boil for about 30 minutes on a weak the fire.

Only after that you can fry boletus on vegetable oil. Season with salt and pepper to taste and cover. After after the liquid evaporates, add vegetable oil and reduce Fire. 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 fry the potatoes and add finely in the middle of the frying chopped onion. We bring to readiness and at the end pour our ready-made mushrooms.

Mix thoroughly and serve in portions. Such mushrooms fried with potatoes at home, turn out unusually tasty and in combined with potatoes and onions they form a unique the aroma!