Wild Mushroom and Potato Sauté

A tasty and aromatic dish of potatoes and saffron milk caps! It is unlikely that anyone will be able to refuse fried potatoes with wild mushrooms when they smell the aroma of this dish. Itʼs hard to resist. This dish is simple in composition and method of preparation, which even an inexperienced housewife can handle, and is suitable even for the menu of fasting and vegetarians. Because wild mushrooms, including saffron milk caps, are rich in protein and very filling, which allows them to be put on the same level as meat. And during the wild mushroom picking season, potatoes and mushrooms are most likely fried by all lovers of mushroom dishes.
cook time: 1h 20 min
Logan Winslow
Wild Mushroom and Potato Sauté

Nutrition Facts (per serving)

85
Calories
4g
Fat
11g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Potato 3 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
Greenery 10 g
Saffron milk caps 300 g

Recipe instructions

Step 1

Step 1
Letʼs prepare the ingredients.

Step 2

Step 2
We clean the saffron milk caps from leaves, debris and soil, and remove wormy mushrooms. Fill them with cold water and rinse thoroughly. Place the mushrooms in an enamel pan, add water, add a little salt and cook for 30 minutes over medium heat, from the moment the water boils. Drain the water from the pan. Then we put the mushrooms in a colander, rinse them again with water, and let the mushrooms dry.

Step 3

Step 3
Wash, peel, and cut the potatoes into strips or other shapes as desired. Rinse the chopped potatoes again under running cold water and place them on a paper towel to absorb excess liquid. Thanks to this action, the potatoes will not fall apart and become loose when frying.

Step 4

Step 4
Peel the onions and finely chop them. Heat vegetable oil in a frying pan. Fry the onions until golden brown.

Step 5

Step 5
Place the saffron milk caps in the pan with the onions. If the mushrooms are small, then leave them whole; if they are large, cut them into halves, quarters or cubes as desired and to taste.

Step 6

Step 6
Fry the mushrooms and onions for fifteen minutes under the lid, periodically stir the contents of the pan with a wooden spatula. Fry over medium heat. Add potatoes to the mushrooms. We turn down the fire. First fry covered for about 10 minutes. Then remove the lid, mix the mushrooms and potatoes carefully with a wooden spatula so as not to break the potatoes.

Step 7

Step 7
Fry for about 10 more minutes without a lid, periodically carefully turning the contents of the pan so that the potatoes brown evenly. Add salt to taste and mix gently. Turn off the fire. Serve to the table. Do not cover the pan with a lid before serving so that the potatoes do not become soft. If desired, you can sprinkle chopped fresh herbs on top. Bon appetit!

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