Mushrooms and Sour Cream With Fried Potatoes

Name: Mushrooms and Sour Cream With Fried Potatoes
Total time: 40 min
Yield: 3 to 4 servings
Ingredients: 3/4 pound fresh wild mushrooms (like chanterelles or small boletes); 2 tablespoons unsalted butter; 4 1/2 tablespoons vegetable oil; 4 medium-size boiling potatoes, peeled and cut into 1 1/2-by- 1/4-inch sticks; Coarse salt and freshly ground black pepper to taste; 1 cup finely chopped onions; 3 tablespoons sour cream

By Moira Hodgson

Total Time: 40 minutes
Rating: 4(13)
Comments: Read comments

Featured in: IN THE KITCHEN; Colorful Ways to Enjoy Wild Mushrooms, From Near and Far

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:3 to 4 servings

¾pound fresh wild mushrooms (like chanterelles or small boletes)
2tablespoons unsalted butter
4½tablespoons vegetable oil
4medium-size boiling potatoes, peeled and cut into 1½-by- ¼-inch sticks
Coarse salt and freshly ground black pepper to taste
1cup finely chopped onions
3tablespoons sour cream

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.