Stewed potatoes with boletus

We clean fresh boletus mushrooms with a knife from dirt, cut out areas with defects. We wash the mushrooms in several waters to remove debris and residual contamination. If we use frozen raw materials, then we first defrost them in the microwave or at room temperature. The liquid separated after defrosting must be drained. Cut the prepared mushrooms into pieces of arbitrary shape and boil for thirty minutes at a slow boil. Do not forget to skim and stir. After boiling, fold the boletus into a colander and let the water drain. Heat vegetable oil in a deep frying pan and put mushrooms in it. Fry until most of the moisture has evaporated from the boletus. This will take about fifteen minutes.

Peel the onions, rinse and dry. Cut it into small cubes and pour it over the mushrooms. Add salt and black pepper to taste, stir and continue to fry until the onion pieces become transparent. It will take about ten minutes. Be sure to stir the mushroom mass, as it burns easily. If necessary, add more vegetable oil to the pan.

Peel the potatoes, wash them, dry them and cut them into small pieces of any shape. Put the chopped potatoes in a pan with the mushrooms, add a little salt and stir. For ten to fifteen minutes, fry everything together, until the potatoes begin to brown.

Pour half a glass of hot water into the pan and cover with a lid. We simmer potatoes with boletus mushrooms for another ten to fifteen minutes. We lay out the finished dish on portioned plates, sprinkle with chopped dill and serve.