Fried oyster mushrooms with potatoes
Description
The recipe won't take much time. Mushrooms take longer to cook than potatoes, so they should be placed in the pan first—if, of course, you want golden, appetizing mushrooms with a crispy crust, not a watery, soggy mess. But oyster mushrooms are unusual. With prolonged cooking, they lose so much moisture that they become "rubbery." The only way out of this situation is to fry the oyster mushrooms and potatoes separately, then combine them near the end, when both are almost fully cooked. Some might skeptically smirk: "Well, we've been frying oyster mushrooms with potatoes in one pan our whole lives, eating and praising them!" To that I say: try this recipe just once, and all doubts will disappear. So, here's how to do it. Serve hot.
Instructions
- 1
Step 1
Wash and peel the potatoes. Cut them as you prefer—I like to slice them into thin strips, but you can also cut them into slices, wedges, or chunks—whatever you fancy :)
- 2
Step 2
Gently rinse the oyster mushrooms (they are very delicate, sensitive to rough handling and excess moisture), then place them on a towel and dry completely.
- 3
Step 3
Cut the oyster mushrooms into random pieces.
- 4
Step 4
In one of the two prepared frying pans, heat a couple of tablespoons of vegetable oil. Add the oyster mushrooms and cover with a lid. After a couple of minutes, the mushrooms will release so much liquid that they'll be swimming in it—once this happens, remove the lid and let the liquid evaporate. When the pan is almost dry, add a little more oil and continue frying the mushrooms over high heat, stirring constantly, until they are golden brown.
- 5
Step 5
Meanwhile, heat another skillet with a small amount of oil and fry the potatoes. The drier they are, the faster and more evenly they will develop a beautiful golden crust, so drain them in a colander beforehand.
- 6
Step 6
When the potatoes have browned well, add the chopped onion, salt, pepper, and mix. Fry over high heat!
- 7
Step 7
2-3 minutes after the onion has been added to the pan, add the sautéed oyster mushrooms to the potatoes. Just don't forget to season them with salt and pepper beforehand!
- 8
Step 8
Cook for another 5 minutes, stirring as infrequently and gently as possible—the potatoes are almost done and may fall apart from excessive handling, turning into fried mashed potatoes. That's why the heat should be fairly high: once the bottom forms a nice crust, carefully lift and flip the pieces with a spatula. Repeat this process every couple of minutes. Continue until complete and unconditional victory is achieved;) Serve the oyster mushrooms fried with potatoes hot, straight from the pan! You can sprinkle with chopped herbs and garlic, but it's not necessary—believe me, they'll disappear from the table either way;).