MUSHROOMS AND SOUR CREAM WITH FRIED POTATOES
Provided by Moira Hodgson
Categories weekday, side dish
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Wipe the mushrooms with a damp cloth. Separate the stems from the caps. (The small chanterelles can be left whole.) Cut the stems in half crosswise. Cut the smaller caps in half and the larger ones in quarters.
- Melt the butter in a medium-size skillet over medium heat. Add the mushrooms and cook them, tossing and stirring, until they throw off their liquid and then reabsorb it, about 12 minutes. Set them aside. Wipe out the skillet.
- Heat three tablespoons of the oil in a large skillet over medium heat. Add the potatoes and cook them over medium heat for about five minutes. Scrape under the bottom layer with a wooden spoon and stir so that the cooked potatoes are on top. Cook the potatoes this way until they are cooked through and deep golden, about 20 minutes. If they stick to the bottom of the skillet, scrape them off. Season them with salt and pepper.
- While the potatoes are cooking, heat the remaining oil in another skillet. Add the onions and saute them over medium heat until deeply colored, about 15 minutes.
- Stir the mushrooms, onion and sour cream into the potatoes and toss everything well. Cook over low heat until the sour cream is heated through, two minutes. Serve at once.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 16 grams, Carbohydrate 48 grams, Fat 24 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 863 milligrams, Sugar 5 grams, TransFat 0 grams
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Zan Zamin
[email protected]This is a great recipe for a quick and easy weeknight meal. I used frozen mushrooms and pre-fried potatoes, and it still turned out great. My family loved it!
abel lubinda
[email protected]This dish is easy to make and very flavorful. I used a variety of mushrooms, and they all worked well. I also added a bit of garlic and onion to the sour cream sauce, which gave it a nice depth of flavor.
Md SagoAfrin Nody
[email protected]I made this dish for a potluck, and it was a huge hit! Everyone loved the combination of mushrooms, sour cream, and fried potatoes. I will definitely be making this again.
Zahir Islam
[email protected]This recipe is simple, yet delicious. I followed the instructions exactly, and the dish turned out perfectly. The mushrooms were tender and juicy, and the sour cream sauce was rich and creamy. I served it over fried potatoes, and it was the perfect c
Omary Hamad
[email protected]I've made this dish several times now, and it's always a hit. I like to use a variety of mushrooms, and I always add a bit of fresh herbs to the sour cream sauce. It's a great way to use up leftover potatoes, too.
Mariya Shaikh
[email protected]This is a great recipe for a quick and easy weeknight meal. I used frozen mushrooms and pre-fried potatoes, and it still turned out great. My family loved it!
Arjun Lal
[email protected]This dish is easy to make and very flavorful. I used a variety of mushrooms, and they all worked well. I also added a bit of garlic and onion to the sour cream sauce, which gave it a nice depth of flavor.
Reewaz Katwal
[email protected]I made this dish for a potluck, and it was a huge hit! Everyone loved the combination of mushrooms, sour cream, and fried potatoes. I will definitely be making this again.
Aziz Azion
[email protected]This recipe is simple, yet delicious. I followed the instructions exactly, and the dish turned out perfectly. The mushrooms were tender and juicy, and the sour cream sauce was rich and creamy. I served it over fried potatoes, and it was the perfect c
rezvy ahamed
[email protected]I've made this dish several times now, and it's always a hit. I like to use a variety of mushrooms, and I always add a bit of fresh herbs to the sour cream sauce. It's a great way to use up leftover potatoes, too.
pania mcguire
[email protected]This is a great recipe for a quick and easy weeknight meal. I used frozen mushrooms and pre-fried potatoes, and it still turned out great. My family loved it!
Leon Ryan
[email protected]This dish is easy to make and very flavorful. I used a variety of mushrooms, and they all worked well. I also added a bit of garlic and onion to the sour cream sauce, which gave it a nice depth of flavor.
Eram Javaid
[email protected]I made this dish for a potluck, and it was a huge hit! Everyone loved the combination of mushrooms, sour cream, and fried potatoes. I will definitely be making this again.
Veronica Muzumara
[email protected]This recipe is simple, yet delicious. I followed the instructions exactly, and the dish turned out perfectly. The mushrooms were tender and juicy, and the sour cream sauce was rich and creamy. I served it over fried potatoes, and it was the perfect c
Nanyonjo Hellen
[email protected]I've made this dish several times now, and it's always a hit. I like to use a variety of mushrooms, and I always add a bit of fresh herbs to the sour cream sauce. It's a great way to use up leftover potatoes, too.
Ramsogarath Thakur
[email protected]This is a great recipe for a quick and easy weeknight meal. I used frozen mushrooms and pre-fried potatoes, and it still turned out great. My family loved it!
Blair Perez
[email protected]This dish was easy to make and very flavorful. I used a variety of mushrooms, and they all worked well. I also added a bit of garlic and onion to the sour cream sauce, which gave it a nice depth of flavor.
Areej Ayesha
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The combination of mushrooms, sour cream, and fried potatoes was surprisingly delicious. I'll definitely be making this again.
Tiffany Jane
[email protected]This recipe is a keeper! I followed the instructions exactly, and the dish turned out perfectly. The mushrooms were tender and juicy, and the sour cream sauce was rich and creamy. I will definitely be making this again.
Zernix 2020
[email protected]This dish was a hit with my family! The mushrooms and sour cream were so creamy and flavorful. I served it over fried potatoes, and it was the perfect comfort food.