You will need
- mushrooms – 300 g;
- potatoes – 500 g;
- onion – 1 piece:
- sunflower oil – 2 tbsp. spoon;
- fresh herbs – 1 bunch;
- salt and pepper to taste.
Select mushrooms. To prepare this dish it is best to use white mushrooms or chanterelles - they impart a unique flavor. But the fit and any other. The only mushrooms that are better not to use the mushrooms, as their taste will kill stewed potatoes and onions.
Prepare the mushrooms and vegetables. Potato and onion peel. Mushrooms rinse with boiling water, and then wash thoroughly under running water. Cut off the ends of the legs and cut the mushrooms into thin large pieces. Moreover, the thinner they are, the less time it takes to cook them.
If you are using dried mushrooms, first soak them for 30 minutes in hot water. Then rinse thoroughly in a colander and cut into slices.
Preheat the pan a little sunflower oil and put the chopped mushrooms. Fry until soft for 15 minutes.
While the mushrooms are roasting, cut potatoes into cubes and put it in a pan or a pot Bay is a small amount of water. The more water, the more liquid to get the dish. Return the pan to the heat and bring potatoes to a boil.
As soon as the potatoes boil, add salt and reduce heat. After 5 minutes add the fried mushrooms and the diced onion. All mix thoroughly and sauté until until the potatoes are soft. Add some black pepper and remove from heat.
Place dish in a deep plate until it gets cold. Garnish with fresh parsley, dill and green onions. And then serve. To make it even tastier, put next to mashed potatoes and mushroom pickles or tomatoes.
While cooking you can also add in the potatoes a few spoonfuls of sour cream or mayonnaise. This dressing goes well with mushrooms, and the color and the taste becomes more interesting.