Easy to prepare, delicious lean garnish of stewed potatoes with champignons (stewed in its own juice).
Ingredients
Potatoes – 400 g
Champignons – 150 g
Onion – 100 g
Carrots – 50 g
Vegetable oil – 3 tbsp.
Garlic – 1 tooth
Greenery – a couple of twigs
Salt – to taste
Pepper – taste
Cooking process
The garnish of stewed potatoes with champignons is perfect for both meat and fish dishes. Also, this dish should appeal to vegetarians, and it is perfect for preparing for fasting.
To put out the potatoes with champignons, prepare the foods on the list. Wash potatoes with a hard sponge, peel onion and carrots, mushrooms clean with a clean kitchen sponge.
Preheat the vegetable oil in a frying pan. Cut potatoes along into four parts, fry 2-3 minutes until lightly crusted.
Add the thin onion strips, make the fire quieter, cover the pan with a lid and cook potatoes with onions for 3-4 minutes.
During this time, the onion will become soft, add chopped carrots, cook for another 4-5 minutes under the lid.
When the onions and carrots are a little bit stewed, add chopped mushrooms, cover with a lid. Minutes through two mushrooms will start up juice and all vegetables will be stewed in own juice. Prepare the vegetables until the potato is completely cooked.
When the potatoes are soft, add the chopped garlic, cook for 1-2 minutes, sprinkle the side dish with freshly chopped herbs, salt, pepper, stir the dish. Turn off the stove, cover the frying pan with a lid and let it steep for 10 minutes.
Serve stewed potatoes with champignons as a side dish or as an independent dish.
Braised potatoes with champignons
Easy to prepare, delicious lean garnish of stewed potatoes with champignons (stewed in its own juice).
Ingredients
Potatoes – 400 g
Champignons – 150 g
Onion – 100 g
Carrots – 50 g
Vegetable oil – 3 tbsp.
Garlic – 1 tooth
Greenery – a couple of twigs
Salt – to taste
Pepper – taste
Cooking process
The garnish of stewed potatoes with champignons is perfect for both meat and fish dishes. Also, this dish should appeal to vegetarians, and it is perfect for preparing for fasting.
To put out the potatoes with champignons, prepare the foods on the list. Wash potatoes with a hard sponge, peel onion and carrots, mushrooms clean with a clean kitchen sponge.
Preheat the vegetable oil in a frying pan. Cut potatoes along into four parts, fry 2-3 minutes until lightly crusted.
Add the thin onion strips, make the fire quieter, cover the pan with a lid and cook potatoes with onions for 3-4 minutes.
During this time, the onion will become soft, add chopped carrots, cook for another 4-5 minutes under the lid.
When the onions and carrots are a little bit stewed, add chopped mushrooms, cover with a lid. Minutes through two mushrooms will start up juice and all vegetables will be stewed in own juice. Prepare the vegetables until the potato is completely cooked.
When the potatoes are soft, add the chopped garlic, cook for 1-2 minutes, sprinkle the side dish with freshly chopped herbs, salt, pepper, stir the dish. Turn off the stove, cover the frying pan with a lid and let it steep for 10 minutes.
Serve stewed potatoes with champignons as a side dish or as an independent dish.