It is difficult to find a person who does not like potatoes with mushrooms. This dish belongs to Russian cuisine and for many years traditionally appears on the tables of many families. An excellent combination of potatoes gets with boletus. They give it a special taste. The following article presents the most popular recipes for this side dish.
Training
Preparation of the main product for use in cooking has its own characteristics. You need to choose dense, whole and not spoiled mushrooms. Each birch must be carefully examined.
Preparation Algorithm:
- First you need to clean the fruiting bodies. From the hat you need to remove the skin. The foot can also be scraped.
- Each mushroom should be carefully examined for worms. If such instances are found, they cannot be used in cooking.
- The peeled boletus should be soaked for 30 minutes in slightly salted water.
- Then they should be washed well under running water. Now you can boil the mushrooms.
- The cooking process, if set to medium heat, will last about 35 minutes.
- The boiled mushrooms should be placed in a colander and wait until they drain (about 15 minutes). The ingredient is ready for further use.
Important! Harvested crops should be stored no more than 12 hours. This type of mushroom spoils quickly, poisoning can occur as a result of eating a stale product.
Recipes for fried boletus with potatoes
There are different options for this side dish. Below are the most popular ones.
In Siberian
6 pcs. 50 min.
boiled boletus
300 g
unrefined oil
50 ml
salt, black pepper
taste
Nutritional value per 100 g:
- Peel and cut the potatoes into medium-sized pieces. Slices should not be very thin.
- Cut boiled and peeled mushrooms into 3-4 parts. Pieces should not be small, because very small ones will not reveal the taste of this ingredient.
- Cut peeled and washed onions into small cubes.
- Grind peeled garlic using a press.
- Put two frying pans on medium heat and pour in them sunflower oil. As soon as they heat up, add chopped onion slices to one potato and another. The ingredients should be mixed frequently during frying. When the potato becomes golden, it must be removed from the heat.
- Add the boiled mushrooms to the fried onions. The frying process can be completed when the moisture in the pan evaporates.
- Add chopped garlic to the birch mushrooms with onions and stew this mixture at low temperature for about three minutes.
- Connect the contents of the two containers. Add seasoning. Leave the pan with the garnish under a covered lid for another 7-10 minutes.
With potatoes and sour cream
645 minutes
raw boletus
300 g
Nutritional value per 100 g:
- Fry the birch bark until golden brown, while the contents of the pan must be constantly stirred. This usually takes about 25 minutes.
- Cut the peeled potatoes into small pieces and add it to the fried mushrooms.
- Cut the onion in half rings and pour it to all the ingredients in a pan.
- As soon as you see that the mixture is covered with a golden brown, add sour cream. Put out the side dish for another 5 minutes.
- Next, salt and pepper the dish.
- Before serving, sprinkle the dish with parsley or other herbs.
Important! For dishes, it is better to use low-fat sour cream from the store. It will make the side dish lighter and softer.
With potatoes in pots
8 pcs. 60 min.
raw boletus
400 g
sweet red pepper
1 PC.
sunflower oil
50 ml
Nutritional value per 100 g:
- Prepare all the ingredients in advance. Vegetables and mushrooms must be peeled. Remove seeds from pepper. Wash and chop everything thoroughly. The size of the pieces depends on your wishes.
- Tomatoes should be mashed. Rub them on a fine grater.
- First put onions and carrots in the pan. The process of frying these ingredients lasts about 5 minutes.
- Next, add the mushrooms, after which the mixture needs to be fried for another 10 minutes.
- Put pepper in a pan and fry everything for about 5 minutes.
- Add tomatoes and seasonings at the end.
- In pots at the bottom, lay out one leaf of bay leaf. Next, alternate: first the potatoes, then the mixture from the pan.
- After the baking containers are full, put them in the oven for 40 minutes with a temperature of +180 ° C.
With potatoes and bacon
680 minutes
raw boletus
400 g
Nutritional value per 100 g:
- To start, cut the lard into small pieces. Before the procedure, place it in the freezer for several minutes. A cold product will be easier to cut.
- Onions must be peeled, washed and chopped.
- Peel the carrots and potatoes, and then chop it into strips.
- Fry a little fat. As soon as you see that the product changes its color to rosy, remove the pan from the heat.
- Add onions and carrots to the pan. The mixture must be fried for about 10 minutes.
- Put the birch bark to the fried ingredients and fry them for 20 minutes.
- Cook the roasting pan. Put bay leaves on its bottom, pour in sunflower oil and add chopped potatoes.
- Pour the contents of the pan into the roasting pan and mix all the ingredients.
- Add seasoning to taste.
- Put the roasting pan in the oven for 40 minutes with a temperature of +200 ° C.
Did you know? Brownberries are good for diabetics. This food product is able to regulate blood sugar.
In the oven
5 pcs. 60 min.
raw boletus
250 g
Nutritional value per 100 g:
- All ingredients must be cleaned and washed. No need to cut the potatoes into large pieces, make them medium in size so that in the oven they quickly reach readiness. Chop the onion finely. Cut the mushrooms for frying into thick plates.
- Before frying mushrooms and onions, melt butter in a hot frying pan and only then add the ingredients. This process lasts about 15 minutes, while the mixture must be constantly stirred.
- In a deep dish, add the contents of the pan and chopped potatoes. Mix well with seasonings.
- Prepare a baking sleeve and transfer the mixture from the bowl there, then close it tightly with special clips on both sides.
- Place the dish in the oven on a baking sheet. Set the temperature to +180 ° C and bake the side dish for 45 minutes.
In a slow cooker
4 pcs. 60 min.
raw boletus
200 g
Nutritional value per 100 g:
- Onions need to be cleaned and washed. You can cut it into any shape, but it will be prettier if you do it in half rings.
- Mushrooms should be cut into several parts, but not very small.
- Peel boiled potatoes in advance and cut into slices.
- Pour sunflower oil into the slow cooker and select the “Baking” mode (45 minutes).
- Fry onions and brown mushrooms under an open lid for about 20 minutes.
- Add potatoes to the above mixture. Salt and pepper the ingredients. Bake the remaining 25 minutes with the lid closed.
- Before serving, the garnish must be sprinkled with chopped green onions or parsley.
Did you know? In traditional medicine, it is recommended to use boletus to cure disorders of the nervous system, as well as kidney disease.
To prepare a tasty and nutritious dish, you do not need to buy expensive products and stand for a long time near the stove. A side dish of boletus and potatoes is an excellent option for an easy-to-cook and tasty dish that will surely be appreciated by everyone who tries it.
