Fried Mushrooms and Potatoes

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Fried Mushrooms and Potatoes

 

Cookie Butter Cheesecake

Ingredients

Vegetables
  • 400 g mushrooms, sliced
  • 450 g potatoes, peeled and cut into chunks
  • 1 red pepper, sliced
  • 2 cloves garlic, minced
  • 1 bunch parsley, finely chopped
Fats
  • 35 g butter 15 g for frying potatoes, 20 g for mushrooms
  • Vegetable oil as needed For frying
Seasonings
  • 1/2 tsp paprika
  • Salt to taste
  • Black pepper to taste

Method

Preparation
  1. Heat a generous amount of vegetable oil in a large pan over medium-high heat.
  2. Once the oil is hot, add the potato chunks and fry them for about 4–5 minutes, or until they start to turn lightly golden.
Cooking
  1. Add 15 g of butter and the sliced red pepper to the pan. Season with salt, black pepper, and paprika. Continue cooking for another 4–5 minutes.
  2. Now, add the sliced mushrooms to the pan. Fry until the mushrooms release their moisture and begin to brown.
  3. Stir in the remaining 20 g of butter and the minced garlic. Season again with salt and pepper, and sauté briefly until the garlic is fragrant.
  4. Remove from heat and sprinkle the dish with the chopped parsley. Mix well before serving hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a pan to retain the crispy texture. For a vegan version, replace butter with a plant-based alternative and use vegetable oil.

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