Potatoes with mushrooms in a cauldron
Description
The recipe won't take much time. It's perfect not only for those who enjoy seasonal mushroom picking near their cottage, but also for those who love full-fledged mushroom foraging trips with good company, a barbecue grill, and a large pot. At home, you can use any mushrooms you like—cultivated varieties such as oyster mushrooms or button mushrooms work perfectly. The dish is simple, yet turns out filling and extremely delicious! Give it a try. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients. You can use any mushrooms, both fresh and frozen.
- 2
Step 2
I have cultivated oyster mushrooms (not wild ones). There's no need to pre-boil or wash them. It's enough to wipe them with a dry clean cloth and tear them apart by hand. This way, the mushrooms won't release water during cooking and will fry instead of stewing. The mushrooms turn out firm and very tasty.
- 3
Step 3
Heat the oil in a cauldron, add the mushrooms, and fry over medium heat with the lid open, stirring occasionally, until golden brown.
- 4
Step 4
Then add the potatoes. You can cut them any way you like, but preferably not too large.
- 5
Step 5
Place the diced onion and garlic. Mix and simmer, covered, over medium heat until the potatoes are cooked.
- 6
Step 6
Stir no more than 2-3 times during cooking, and if necessary, add some oil. Add salt and ground pepper at the very end, literally 5-7 minutes before the dish is ready.
- 7
Step 7
Potatoes with mushrooms in a cauldron are ready.