Stewed potatoes with mushrooms and carrots

Stewed potatoes with mushrooms and carrots

Description of preparation:

Below I will tell you in more detail how to cook stewed potatoes with mushrooms and carrots. Shiitake can be replaced with champignons or wild mushrooms, such as chanterelles. While the potatoes are stewing, you can add sour cream for a creamier taste. These potatoes can be served both as an independent dish and as a side dish.

Prepare all ingredients.

First fill the dried mushrooms with boiling water and boil for 10-15 minutes. Drain the water and squeeze the mushrooms. Cut into slices.

Cut the onion into half rings and the carrots into circles. I use a figure knife for this. Peel the potatoes and cut into large slices.

Heat a frying pan over medium heat with vegetable oil. Fry the onion for 1-2 minutes until soft.

Add carrots and fry for another 2-3 minutes.

Add mushrooms and fry for a couple more minutes.

Then add the potatoes and fry everything together for 3-4 minutes. Finally, add salt, ground black pepper and potato seasoning.

Pour in hot water. Cover with a lid and simmer over low heat for about 15-20 minutes.

Stewed potatoes with mushrooms and carrots are ready, bon appetit!

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