Potatoes with russula in a pan: how to fry, recipes

Fried russula with potatoes is a tasty and satisfying dish that cannot be spoiled by starting cooking without knowing a number of features of this variety of mushrooms. Having prepared it correctly, you can forever fall in love with russula with an exquisitely bitter taste and appetizing juicy aroma. That is why the right recipes and the exact execution of step-by-step descriptions of actions are so important.

Is it possible to fry russula with potatoes

It’s not just possible, but you need to fry: in oil, with onions and garlic, russula fully reveal their taste and go well with potatoes (especially young ones).

However, to get a truly delicious result, it is important to follow a few recommendations:

1. Choose only young and healthy russula for frying with potatoes, without damage and wormy areas.
2. Divide large (more than 7 cm) hats in diameter into 2-4 pieces.
3. Use a mixture of vegetable oil and butter to soften a little and at the same time emphasize the slightly bitter taste of the mushrooms.
4. Finish cooking immediately after the pieces begin to dry out and wrinkle.

How to fry russula with potatoes in a pan

To make russula with potatoes tastier, it is important to properly prepare the mushrooms:

1. Rinse thoroughly twice with cool running water, removing floating debris.
2. Remove wormy, damaged and spoiled mushrooms, leave only young and dense, with flawless pulp.
3. Cut the legs to half (if the product was collected more than a day ago) or even use only hats for cooking.

Additionally, you can remove the skin from the hats by cooling them in water, and then picking up a thin skin by the edge with a knife.

Recipes for fried russula with potatoes

When the mushrooms are selected, washed, soaked and chopped, you can start creating delicious fried potatoes with russula in a pan. There are several great recipes that will help you prepare a dish with the best taste – both simple, with a minimum set of ingredients, and complex, with sour cream sauce.

A simple recipe for fried russula with potatoes

New potatoes are ideal for this recipe, as they hold their shape thanks to their firm flesh and minimal starch.

Ingredients:

• potatoes – 1 kg;
• mushrooms – 600 g;
• onion – 1 pcs .;
• garlic – 3-4 teeth;
• oil (vegetable and butter) – 2 tbsp. l.;
• salt and pepper – to taste.

The cooking process takes place in several steps:

1. Mix and heat oils in a pan.
2. Chop the peeled onion into cubes, thin slices – garlic, mushrooms (large) divided into 2-4 parts.
3. Fry until golden brown, stirring, in oil, onion and garlic, then add russula, salt and pepper to taste. Cook until they give juice, 8-10 minutes over moderate heat (the onion should not burn).
4. Sprinkle salt on thin strips of potatoes in a deep bowl, mix, send to the pan after 5 minutes. After that, fried russula with potatoes is cooked under the lid for another 8-9 minutes, and then open – 10 minutes.

It is best to serve the dish hot – from the heat, from the heat, sprinkling it with chopped fresh herbs. Those who do not like fried garlic can be recommended to use it fresh: finely chop and add to the finished potatoes.

How to cook russula fried with potatoes in sour cream sauce

Mushrooms in sour cream is a classic cooking option, and the taste does not need to be supplemented with other products. However, in combination with potatoes, russula turns out to be completely fabulous.

Ingredients:

• potatoes – 1 kg;
• mushrooms – 500 g;
• sour cream (20% fat) – 200 ml;
• onion – 2 pcs .;
• oil (vegetable) – 2 tbsp. l.;
• salt, pepper, herbs – to taste.

You can cook fried russula mushrooms with potatoes with the following sequence of actions:

1. Heat the oil, sauté finely chopped onion in it until it becomes transparent, then remove the pan from the heat.
2. Rinse the russula thoroughly, remove the skin on the caps, boil in salted water for 5-7 minutes, drain in a colander, chop and fry until crispy over high heat.
3. Put the browned pieces to the onion, pour sour cream, sprinkle with salt and pepper, mix, bring to a boil and let simmer for 6-8 minutes.
4. Put the potatoes cut into thin strips in a separate pan, salt and, covered, fry for 10 minutes, then add the mushrooms in sour cream sauce, mix everything and cook for another 8-10 minutes without a lid.
5. Before serving, sprinkle the dish with chopped herbs.

Calorie content of fried potatoes with russula mushrooms

Those who plan to fry russula with potatoes in a pan, but at the same time monitor their weight, should be warned about the calorie content of such a delicacy:

• a simple recipe – 83,9 kcal per 100 g of the finished dish;
• recipe with sour cream sauce – more than 100-104 kcal per 100 g.

In addition to a fairly high calorie content, such dishes are hard and long to digest.

Conclusion

Fried russula with potatoes is a classic dish appreciated and loved by mushroom pickers. Following the rules for preparing the components and the exact sequence of actions, frying this delicacy is very simple. It will be much more difficult to determine what is tastier: a dish according to a simple recipe or with the addition of sour cream, pure or sprinkled with herbs, with fried or fresh garlic, laid out on top of the finished dish.