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Fried russula with potatoes is a tasty and satisfying dish that cannot be ruined by starting to cook without knowing a number of features of this type of mushroom. By preparing it correctly, you can forever fall in love with russula with its exquisitely bitter taste and mouth-watering juicy aroma. This is why suitable recipes and precise 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 necessary to fry: in oil, with onions and garlic, russulas fully reveal their taste and go well with potatoes (especially young ones).
However, to get a truly tasty result, it is important to follow several recommendations:
- Choose only young and healthy russulas for frying with potatoes, without damage or wormy areas.
- Divide large (more than 7 cm) caps in diameter into 2-4 pieces.
- Use a mixture of vegetable oil and butter to soften it a little and at the same time emphasize the slightly bitter taste of the mushrooms.
- Finish cooking immediately after the pieces begin to dry out and wrinkle.
How to fry russula with potatoes in a frying pan
To fry russula with potatoes more deliciously, it is important to prepare the mushrooms correctly:
- Rinse thoroughly twice with cool running water, removing any floating debris.
- Remove wormy, damaged and spoiled mushrooms, leaving only young and firm ones with perfect flesh.
- Cut off the stem to half (if the product was collected more than a day ago) or use only the caps for cooking.
Additionally, you can remove the skin from the caps by cooling them in water, and then picking up the thin skin by the edge with a knife.
Recipes for fried russula with potatoes
When the mushrooms have been selected, washed, soaked and chopped, you can begin to create delicious fried potatoes with russula in a frying pan. There are several excellent 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 because they hold their chunky shape with firm flesh and minimal starch.
Ingredients:
- potatoes – 1 kg;
- mushrooms – 600 g;
- onion – 1 pc.;
- garlic – 3-4 cloves;
- oil (vegetable and butter) – 2 tbsp. l.;
- salt, pepper - to taste.
The preparation process takes place in several steps:
- Mix and heat the oils in a frying pan.
- Chop the peeled onion into cubes, chop the garlic into thin slices, and divide the mushrooms (large) into 2-4 parts.
- Fry the onion and garlic in oil until golden, stirring, then add the russula, salt and pepper to taste. Cook until they release their juices, 8 to 10 minutes over moderate heat (the onions should not burn).
- Sprinkle salt on thin potato strips in a deep bowl, stir, and after 5 minutes place in a frying pan. After this, cook the russula fried with potatoes under the lid for another 8-9 minutes, and then open for 10 minutes.
It is best to serve the dish hot - piping hot, sprinkled with chopped fresh herbs. For those who do not like fried garlic, we recommend using it fresh: finely chop it and mix it with 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, russulas turn out absolutely fabulous.
Ingredients:
- potatoes – 1 kg;
- mushrooms – 500 g;
- sour cream (20% fat) – 200 ml;
- onions – 2 pcs.;
- oil (vegetable) – 2 tbsp. l.;
- salt, pepper, herbs - to taste.
You can prepare fried russula mushrooms with potatoes using the following sequence of steps:
- Heat the oil, saute finely chopped onion in it until it becomes transparent, then remove the pan from the heat.
- Rinse the russula thoroughly, remove the skin from the caps, boil in salted water for 5-7 minutes, drain in a colander, chop and fry until crispy over high heat.
- Place the browned pieces on the onion, pour in sour cream, sprinkle with salt and pepper, stir, bring to a boil and let simmer for 6-8 minutes.
- Place the potatoes cut into thin strips in a separate frying pan, add salt and cover, fry for 10 minutes, then add the mushrooms in sour cream sauce, mix everything and cook for another 8-10 minutes without a lid.
- 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 frying pan, but are watching their weight, should be warned about the calorie content of such a delicacy:
- simple recipe - 83.9 Kcal per 100 g of finished dish;
- recipe with sour cream sauce – more than 100-104 Kcal per 100 g.
In addition to being quite high in calories, such dishes are difficult and take a long time to digest.
Conclusion
Fried russula with potatoes is a classic dish, valued and loved by mushroom pickers. By 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 with a simple recipe or with the addition of sour cream, in its pure form or sprinkled with herbs, with fried garlic or fresh garlic, laid out on top of the finished dish.
