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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Nicky Gregoire
[email protected]This dish is a must-try for mushroom lovers. It's a simple recipe, but the flavors are incredible.
Tanya Rawlinson
[email protected]I'm not a big fan of sour cream, so I used Greek yogurt instead. It was just as delicious!
Usman Ambo
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the creamy sauce and the crispy potatoes.
Ani Sunshine
[email protected]I made this dish for a weeknight meal and it was a huge hit with my family. It's a quick and easy recipe that's perfect for busy weeknights.
Michelle Eagle hunter
[email protected]This dish is so versatile. You can add any vegetables you like. I often add chopped carrots, celery, and onions.
Ateeq Ahmed
[email protected]I added some chopped bacon to this dish and it was amazing! The bacon added a nice smoky flavor.
Sk Abdulla
[email protected]This dish is a great way to use up leftover mashed potatoes. I simply fried them up and added them to the mushrooms and sour cream.
Craig Russell
[email protected]I'm not a big fan of mushrooms, but I loved this dish! The sour cream and fried potatoes really balance out the flavor of the mushrooms.
Breleigh Hollie
[email protected]This dish is so easy to make and it's absolutely delicious. I love the creamy sauce and the crispy potatoes.
Siphokazi Nkosi
[email protected]I've made this dish several times and it's always a hit. The mushrooms and sour cream are a perfect combination.
Ghazaan Khan 1
[email protected]This is my go-to recipe for mushrooms and sour cream. It's always a crowd-pleaser.
Kibriya Khan
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved it.
MHA Hasib
[email protected]The recipe was easy to follow and the dish turned out great! I especially liked the addition of the dill.
Rony Ahmed Santo
[email protected]This dish was a hit with my family! The mushrooms and sour cream were a delicious combination, and the fried potatoes were crispy and flavorful. I will definitely be making this again.