White mushrooms with potatoes
Description
Boletus mushrooms with potatoes – an excellent dish for fasting: it's well known that boletus mushrooms are equivalent to meat. This dish is appropriate not only during the summer mushroom season but at any time of year (thankfully, there's no shortage of ingredients :-)). For cooking mushrooms with potatoes, it's best to use large, older potatoes, although young potatoes will work too. The mushrooms need preparation: if they're fresh, soak them in salted water for several minutes to get rid of worms (where have you ever seen real forest mushrooms without them?)). Rinse the mushrooms and lightly boil them, although you can simply scald them with boiling water. Now we proceed directly to cooking: 1. Cut the onion into half-rings and sauté in oil. After 5–7 minutes, add the mushrooms cut into small pieces. Simmer for 20–25 minutes (the mushroom "slime" should evaporate). 2. Wash, peel, and cut the potatoes into thick matchsticks (or quarters). Add to the mushrooms and pour in boiling water almost to the top. Add spices. 3. Simmer until the potatoes are cooked. Five minutes before removing from heat, season with additional salt and pepper if needed. Done! Let the dish cool slightly, then serve garnished with fresh herbs. Boletus mushrooms with potatoes go perfectly with a fresh vegetable salad or canned vegetables (peas, pickles). You can vary the recipe by adding carrots or other vegetables as you prefer.