Potatoes with birch boletes
Description
The dish is prepared without unnecessary complications. The birch bolete is a mysterious mushroom. It spoils quickly, darkens immediately during any preparation, and its stems are tough and fibrous... It might seem like the least desirable choice. However, the birch bolete is a close relative of the porcini mushroom and hardly inferior in taste and nutritional value. Moreover, it's simply ideal for frying—the birch bolete smells of the Russian forest, and when fried with onions in a pan, it gives off such an appetizing, hearty aroma that neighbors come running to see what's going on. So if you're lucky enough to get fresh birch boletes, but don't have the time or desire to make soup or sauce, try this simple recipe for fried potatoes with birch boletes—I promise you won't regret it. 1. Rinse the birch boletes, clean them, and cut off the toughest parts of the stems. Slice the mushrooms into medium-thick pieces. 2. Fry the mushrooms in oil. When they are almost ready, add the peeled potatoes, cut into matchsticks or petals (depending on preference—I vary it), and thoroughly dried with a clean kitchen towel. 3. Stir as infrequently as possible, and do so gently, using a wooden spatula. 4. Five minutes before the dish is ready, spread thinly sliced onion half-rings evenly over the potatoes. Stir. 5. When the contents of the pan turn golden brown, season with salt and spices, stir, cover with a lid, and turn off the heat. 6. Wait a few minutes, then it's ready to eat! Serve the potatoes hot, with sour cream and chopped fresh herbs. The dish is now ready to be served.