Pan Fried Potatoes With Mushrooms And Onions
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Peel the onion, cut it in half and thinly slice.
Pour the boiling water over the dry mushrooms and set them aside for 5 minutes to rehydrate.
Peel the potatoes and julienne.
Drain the mushrooms through a fine mesh sieve lined with a coffee filter or a cheesecloth. Save the mushroom broth. Rinse the mushrooms, making sure they are completely clean and don´t have any grit left on them.
Heat 1 Tablespoon of oil in a nonstick skillet on medium heat. Add the sliced onion, season with salt and cook for about 3 minutes.
Add the dry mushrooms and cook for 10-15 minutes, until the mushrooms have softened and are slightly golden.
Add the minced garlic and sauté for about 30 seconds. The garlic is totally optional. At this point, pour in the mushroom broth and add the potatoes to the skillet. Season with salt and pepper, cover with a lid and cook for 8-10 minutes, until all the water is absorbed and the potatoes are softened and can be pierced with a fork.
Uncover the skillet, increase the heat to medium high and cook the potatoes for another 5 minutes, just until it becomes golden on all sides. You may want to add a Tablespoon or 2 of oil or butter to the skillet, so it becomes more golden.
Garnish with the fresh herbs.
1½ lbs Yukon Gold potatoes, (approximately 5 medium potatoes)
1 large onion, sliced
2 garlic cloves, optional
½ cup dry mushrooms (I used dry chanterelles)
½ cup boiling water
3-5 Tablespoons sunflower oil
green onions, parsley and/or dill, minced, to garnish
Toegevoegd door: Natália Martins
geraadpleegde: 1690 X
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