How to fry aspen mushrooms with potatoes
- Preparation time:20 minutes
- Cooking time:30 minutes
How to fry aspen mushrooms and potatoes
Fried potatoes with aspen mushrooms - a tasty and satisfying dish. Mushroom odor improves mood and increases appetite. It is important to fry the dish correctly so that the mushroom juice does not make it shapeless.
Step-by-step recipe for making aspen mushrooms with potatoes
- Wash the aspen mushrooms, clean the caps and legs, cut into small pieces.
- Put in boiling water and cook for 10 minutes.
- Peel and finely chop the onion and garlic.
- Aspen mushrooms pour in a colander to get water from them.
- Pour butter into a frying pan, and add chopped onion and garlic. Roast for 3 minutes.
- Add boiled mushrooms to onions. Salt to taste. Transfer the finished boletus to the cup.
- Cut the washed and peeled potatoes into strips. Broil in the pan for 5 minutes. Salt to taste.
- Add aspen mushrooms to the potatoes, and fry the dish under the lid until cooked, stirring so that nothing burns.
- Put the potatoes and mushrooms on the dish, and garnish with fresh herbs.
Ready aspen mushrooms retain the aroma of forest mushrooms, despite pre-boiling. You can fry potatoes with these mushrooms quickly and tasty.
Aspen mushrooms are called several species of edible mushrooms. They have an orange cap and white flesh, turning blue on the cut. They are distinguished from boletus by a thick leg and a dense flesh of the cap.
You can find a mushroom in deciduous and mixed forests under oak, beech, birch or aspen from June to October. Particularly abundantly aspen birds begin to grow from mid-August to mid-September.
It is advisable to cook fresh aspen mushrooms because they are gathered in the forest and could absorb harmful substances from the soil and air. Some mushroom pickers prefer to fry them immediately in a frying pan to preserve a strong flavor.
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