Usuba
Potatoes with Mushrooms in Butter Sauce
A delicate dish made with young potatoes, mushrooms, and cream. The potatoes are fried until golden, then stewed with mushrooms in a creamy sauce. You can choose mushrooms to your taste — oyster mushrooms will add richness, while porcini mushrooms will bring sophistication. The dish cooks quickly and is suitable for both everyday meals and festive menus.
- Total
- 30 min
- Standard serving
- 253.5 g
Ingredients
Total 8
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Wash and dry the mushrooms and potatoes.
- 3
Step 3
Cut the potatoes into small pieces.
- 4
Step 4
Add vegetable oil and butter to the pan and heat.
- 5
Step 5
Place the sliced potatoes in the heated oil.
- 6
Step 6
Fry the potatoes over high heat until golden brown.
- 7
Step 7
Finely chop the garlic.
- 8
Step 8
Add garlic to the potatoes.
- 9
Step 9
Stir and reduce the heat.
- 10
Step 10
Salt to taste.
- 11
Step 11
Add more oil.
- 12
Step 12
Slice the mushrooms and place them in a pan, stir well.
- 13
Step 13
Add cream.
- 14
Step 14
Chop the herbs.
- 15
Step 15
Add herbs to the pan.
- 16
Step 16
Stir, cover with a lid and simmer for about 5 minutes until the potatoes are cooked through.
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