Fried boletus mushrooms with onions and potatoes

First, we sort out the boletus. We throw away random debris, clean the legs from the soil remaining on them, cut out the defective parts. We wash the mushrooms thoroughly under running water, dry them slightly and cut them into small pieces of arbitrary shape.

Peel the potatoes, wash and dry them. Cut the tubers into small cubes.

Peel the onions, wash and dry them. Cut into small cubes or thin semicircles. We clean the garlic and cut each clove into thin slices.

Heat vegetable oil in a frying pan. Put chopped potatoes in hot oil and fry them until golden brown. Stir the contents of the pan periodically so that the pieces are fried evenly and do not burn. After twenty to twenty-five minutes, when the potatoes are ready, add salt to taste, mix and remove the pan from the stove.

For frying mushrooms, it is better to use a separate pan and only after cooking mix them with potatoes: this way the mushrooms will have a crispy crust, and the potatoes will not have time to soften from excess moisture. In a separate frying pan, we also heat the vegetable oil and put chopped onions in it. When the onion becomes transparent, add the prepared pieces of boletus to it, mix and continue to cook for half an hour at medium-high temperature with constant stirring. During this time, excess moisture will evaporate, and the mushrooms will begin to redden noticeably. At the end of frying, add chopped garlic, salt, ground black pepper, stir and remove from the stove.

Put the fried boletus with onions in a pan with fried potatoes and mix gently. We immediately lay out on portioned plates and serve on the table until the dish has time to cool. Sprinkle with chopped herbs if desired.