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Fried Potatoes with Forest Mushrooms
Instructions
I sort through the foraged forest mushrooms (250–300 g), removing any damaged or wormy ones – poor-quality mushrooms will spoil the whole dish with bitterness or an unpleasant aftertaste. I clean the caps of forest debris, leaves and pine needles with a soft brush or a paper towel. I always peel the skin off the caps of butter mushrooms – it contains a slime that would make the dish unpleasantly slippery. I wash the mushrooms thoroughly under cold running water, then cut them into small pieces about 2–3 cm in size – they will shrink by two or three times during frying.
I boil the mushrooms in a large pan of salted water (1 tsp of salt per 2 litres of water) – this is an essential safety step for all forest mushrooms except chanterelles. Once the water boils, I cook them for exactly 10 minutes, constantly skimming off the foam that forms with a slotted spoon – impurities and possible toxins concentrate in the foam. I drain the mushrooms in a colander, rinse them under cold water and leave them to drain for 10 minutes – excess moisture would get in the way of good frying.
While the mushrooms are draining, I prepare the onion (80 g). I peel off the skin and trim the root end and the top. I cut it into thin half-rings 2–3 mm thick – slicing it thinly ensures even frying and a lovely caramelisation. The half-rings will separate easily when stirred and spread nicely through the potatoes.
In a large heavy-based frying pan (at least 28 cm in diameter) I heat 2 tbsp of vegetable oil over medium heat until a light haze appears – this is a temperature of about 180–190 °C, ideal for frying. I add the sliced onion and fry it for 3–5 minutes until golden and a characteristic sweet aroma develops. I add the drained mushrooms and continue to fry everything together for another 5–10 minutes, stirring now and then – the mushrooms should brown slightly and reduce in volume.
While the mushrooms are frying, I prepare the potatoes (700 g). I peel the tubers with a peeler, carefully cutting out the eyes and any damaged spots. I rinse them under cold water and cut them into strips 5–7 mm thick – this is the best size for a crisp crust on the outside and a soft inside. I rinse the cut potatoes under cold water 2–3 times to remove excess starch – this is the key secret to crisp fried potatoes. I pat the strips dry with paper towels.
I add another 2–3 tbsp of vegetable oil to the fried mushrooms and onion and turn the heat up to medium-high. I tip in the prepared potatoes and spread them in an even layer across the whole pan – the potatoes should lie in one or two layers, otherwise they will steam instead of fry. I add 1 tsp of salt and stir. I fry them for 15–20 minutes, turning every 4–5 minutes – do not stir too often; let the potatoes brown on one side before turning them.
I check for doneness: the potatoes should be golden-brown on the outside, easily pierced with a knife and soft inside. The mushrooms will take on a rich dark colour and give off a wonderful woodland aroma. Two minutes before the end you can add a small knob of butter (20 g) – it gives the dish a creamy flavour and a lovely sheen.
The fried potatoes with forest mushrooms are ready! I serve the dish straight away, while the potatoes are still crisp and the mushrooms are still sizzling from the heat. I transfer it to individual plates or onto a large dish for a family dinner. I sprinkle it with finely chopped dill or parsley for a fresh accent. It goes perfectly with sour cream, pickled cucumbers, sauerkraut or a fresh vegetable salad.
Tips
- 1
Do not stir the potatoes too often – let them brown on one side for 4–5 minutes before turning them. Constant stirring stops a crisp crust from forming.
- 2
For a creamier, richer flavour, add a knob of butter (20–30 g) and a couple of cloves of crushed garlic right at the end – this gives the dish a restaurant-style charm.
- 3
Forest mushrooms can be replaced with frozen ones – thaw them in advance in the fridge and squeeze out the excess moisture well with paper towels before frying.
- 4
For a heartier dish, fry 100–150 g of smoked brisket or bacon together with the potatoes – the meaty aroma goes beautifully with the mushroom one.
FAQ
Do forest mushrooms have to be boiled first? +
Yes, I always recommend boiling forest mushrooms before frying. Boiling removes any possible bitterness and neutralises toxins, making the dish safer. The only exception is chanterelles: they can be fried straight after a thorough rinse, as they do not accumulate harmful substances.
Can I use dried mushrooms? +
You can, and the flavour will be even more concentrated. Soak the dried mushrooms in warm water for 2–3 hours until fully softened, then boil them for 15 minutes and use them as in the recipe. The soaking water can be added to the potatoes for a deeper mushroom aroma.
How do I make the potatoes crisper? +
After cutting, be sure to rinse the potatoes in cold water 2–3 times – this removes the excess starch that makes the slices stick together. Pat them thoroughly dry with a paper towel before frying. Fry them in a well-heated pan without a lid, spreading the potatoes in a single layer.
Which mushrooms are best for frying with potatoes? +
Butter mushrooms are ideal – they have a tender texture and a mild flavour. Porcini give the richest aroma. Chanterelles add a pleasant tang and do not need boiling. Polish mushrooms and birch boletes also work very well. Avoid mushrooms with overly watery flesh.
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