For Russian cuisine potato is considered a traditional product. It is possible to list long all advantages and simplicity of preparation of the dishes prepared from potatoes. The universality of potatoes and good compatibility with other products promotes that potatoes are included in the mass of the first and second courses. Mushrooms, meat, vegetables and fish win at addition of potatoes to them. Fried potato gains special aroma in combination with champignons.
It is required to you
- champignons;
- potato;
- salt;
- creamy and vegetable oil;
- sour cream;
- tomato paste;
- onions;
- salt;
- black sprinkling pepper;
- flour;
- frying pans;
- stewpan;
- knife;
- cutting board;
- dry napkin or towel.
Instruction
1. Pick up fresh strong champignons of the average size for frying. Husk with mushrooms and clean legs. Cut mushrooms lengthways on two parts. Lower champignons in boiled water for five-six minutes. Then carefully drain water that when frying, from mushrooms it was as little as possible emitted waters. It is possible to dry mushrooms on a towel. Kindle vegetable oil in a frying pan. Lower mushrooms on a frying pan. It is necessary to fry champignons before formation of slightly ruddy crust, at first with one, then on the other hand. At the end of frying slightly add some salt to mushrooms.
2. Wash up and peel potatoes. Slice potatoes small and wash out in cold water. Let's flow down to water and dry potatoes on a napkin. Warm a frying pan with a desi. Evenly lay out potatoes slices on a hot frying pan and fry at uniform heating. From time to time stir slowly potato. When potato gains brownish color, salt it.
3. Shift fried potato and champignons in one frying pan. Accurately mix ingredients and fry a little more. That potato with mushrooms became more juicy, cover a frying pan. To impact to a dish even more expressed peculiar flavor, connecting potato and mushrooms, add the onions which are in advance browned in a desi.
4. It is possible to fry champignons with potato and in a different way. Peel champignons and blanch them six minutes. Exempt mushrooms from water and slice. Fry on a desi, put in a stewpan and fill in with sour cream. Add a tomato paste, salt and a black sprinkling pepper to champignons. Cover and extinguish. Separately chop a bulb and roast it on a desi. Slice the prepared potato and fry evenly from all directions in a frying pan until ready, add ready onions and the mass of mushrooms which is extinguished in sour cream. Cover and potomit some time that products impregnated each other.