Braised potatoes with mushrooms
Description
The recipe won't take much time. Mushrooms are the most common fungi worldwide. They have earned respect and appreciation thanks to their excellent taste. They are available year-round, just like potatoes, so the ingredients for this dish are accessible to most people. You can use fresh mushrooms or keep them frozen—the flavor remains unchanged. Serve hot.
Instructions
- 1
Step 1
If the mushrooms are frozen, take them out well in advance before preparing the dish. Today I decided to use fresh mushrooms. Rinse the mushrooms under running water. Slice them into large pieces.
- 2
Step 2
Peel the onion. Peel the carrot with a vegetable peeler. Rinse the vegetables under water. Chop the onion finely and grate the carrot.
- 3
Step 3
Peel the potatoes. Wash them thoroughly. Place them on a cutting board. Cut into cubes, not too small, as the potatoes will soften and shrink in volume during cooking. Pour water over the potatoes (1.5–2 cups) and place over low heat. A pot with a thick bottom or a cauldron is ideal for this.
- 4
Step 4
Fry the mushrooms until they turn golden. Do this on a separate frying pan greased with refined oil.
- 5
Step 5
Then fry the onion and carrots in the same way. Add the vegetables and mushrooms to the potatoes and simmer over low heat for about half an hour.
- 6
Step 6
I recommend serving with fresh herbs. Dill is perfect.