Russian Pan-Fried Potatoes with Wild Mushrooms
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
319 kcal
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Course
Main Course
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Cuisine
Russian
Russian Pan-Fried Potatoes with Wild Mushrooms
Description
Russian Pan-Fried Potatoes with Wild Mushrooms is a dish that begins with peeling and slicing yellow potatoes, then frying them over high heat until they develop a crisp, golden crust. After a short covered cooking phase, the potatoes finish tender inside. Separately, diced onions and wild mushrooms—either fresh or rehydrated dried varieties—are sautéed until the moisture evaporates and the mushrooms turn golden brown.
Seasoned with garlic, freshly chopped thyme, parsley, salt, and pepper, the sautéed mushrooms and onions are then combined with the pan-fried potatoes allowing the flavors to blend. The dish offers a contrast of crispy potato edges and tender centers, enhanced by the umami-rich mushrooms and fresh herbs.
It can be served hot garnished with additional fresh parsley and a dollop of sour cream to complement its rustic flavors and textures. Rinsing or soaking the potatoes beforehand removes excess starch, helping to achieve a crisper fry. If using dried mushrooms, soaking them overnight in cold water enhances their flavor, with the soaking liquid usable as a broth.
Ingredients
- 6-7 potato medium-sized, yellow
- 3 tablespoons vegetable oil
- 1 onion medium sized
- 300 grams mushroom washed and cut into bite-sized pieces (or 30 grams/1 oz dried, see notes below, fresh wild, or 10.5 oz
- 2 cloves garlic minced
- 3 thyme chopped, sprigs
- 5 tablespoons parsley freshly chopped, plus more to garnish
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 2 tablespoons sour cream to garnish
Instructions
- POTATOES: Peel your potatoes and cut them in semi circles (or any other shape you like). Rinse them well to remove the starch (see the notes below). Heat 2 tablespoon of vegetable oil in a large skillet or frying pan over medium-high to high heat. Throw potatoes on a hot frying pan and fry over high heat without a lid, stirring occasionally. The idea is to "lock" the juices inside the potato pieces. When potatoes are golden brown and crusty, cover the pan with a lid and cook for 5 more minutes on medium heat. Perfect pan-fried potatoes have a crispy crust and tender interior. Season with salt and set aside.
- MUSHROOMS: Chop an onion and heat a lug of vegetable oil over medium heat. Sauté until translucent and add mushrooms. Cook for about 7 minutes, stirring occasionally, until all the moisture is evaporated and mushrooms are nice and golden brown. Season with salt, black pepper, minced garlic, chopped thyme and parsley and add to pan-fried potatoes. Let the flavors combine by cooking it altogether over medium heat for a couple of minutes. Serve with freshly chopped parsley and a spoonful of sour cream. Enjoy!
Notes
- Soak dried mushrooms overnight in cold water to release flavors; use soaking liquid as broth if desired.
- Rinse potatoes thoroughly or soak in cold water for up to an hour to remove starch and prevent early browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 3mg | 1% |
| Sodium | 44mg | 2% |
| Potassium | 1625mg | 35% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 48.3mg | 54% |
| Calcium | 121mg | 12% |
| Iron | 11.2mg | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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