Fried Potatoes with Wild Mushrooms
Fried Potatoes with Wild Mushrooms is a rustic, comforting dish that celebrates the simple flavors of traditional Eastern European cooking. Golden potatoes are pan-fried with wild mushrooms and onions until perfectly tender and lightly crisp, then finished with fresh dill for a burst of freshness. Naturally vegan and Orthodox fasting-friendly, this hearty skillet meal is easy to prepare and makes a satisfying lunch, dinner, or side dish any time of year. Perfect with simple tomato and cucumber salad on the side!
- 2 lbs Yukon Gold or russet potatoes, peeled and cut into matchsticks (900 g)
- 1 lb mixed wild mushrooms (chanterelles, porcini, oyster, shiitake, or whatever is available), sliced (450 g I used shiitake, oyster, and brown beech mushrooms)
- 1 large onion, diced
- 3 –4 tbsp olive oil or sunflower oil
- 1 tsp salt, or to taste
- ½ tsp freshly ground black pepper
- 2 tbsp fresh dill, chopped
- Optional: 2 cloves garlic, minced
- 1
Peel and cut potatoes into thin sticks.- 2
Rinse under cold water to remove excess starch.- 3
Pat completely dry with paper towels.2. Fry the Potatoes- 4
Heat 2 tablespoons oil in a large skillet over medium-high heat.- 5
Add potatoes in an even layer.- 6
Cover and cook for 15 minutes stirring twice until the bottom begins to brown.
3. Add Mushrooms and Onion- 7
Add the diced onion and sliced mushrooms directly to the skillet with the potatoes.
- 8
Continue cooking, stirring occasionally, for 15–20 minutes, until the potatoes are tender and golden brown, the onions are translucent, and the mushrooms have released their moisture and browned.
- 9
Add garlic, if using, and cook for 1 minute more.4. Season- 10
Season with salt and pepper.- 11
Cook another 3–5 minutes until everything is lightly crisped.5. Serve- 12
Sprinkle generously with fresh dill.- 13
Serve immediately with a simple cucumber and tomato salad.NoteTips
- If using fresh wild mushrooms, clean them carefully and avoid soaking them in water.
- For extra crispy potatoes, cook the potatoes first and add the mushroom mixture only after both components are browned.
- Chanterelles, porcini, and oyster mushrooms work especially well in this recipe.
- During fasting periods, serve with pickles, sauerkraut, or a fresh vegetable salad.
fried potatoes with wild mushrooms - 2
