Fried Mushrooms with Root Vegetables

Name: Fried Mushrooms with Root Vegetables (Jarennye Griby s Korneplodami i Gribami)
Cuisine: Russian
Ingredients: 350 g/12 oz fresh mushrooms, such as porcini, cut into small pieces; 350 g/12 oz fresh mushrooms, such as porcini, cut into small pieces; 65 g/2½ oz/5 tbsp butter; 2 onions, peeled and chopped; 1 turnip, finely diced; 3 carrots, finely diced; 3-4 potatoes, finely diced; 60-75 ml/4-5 tbsp finely chopped fresh parsley; 100 ml/3½ fl oz/scant ½ cup smetana or crème fraîche; 100 ml/3½ fl oz/scant ½ cup smetana or crème fraîche; salt and ground black pepper; salt and ground black pepper

Jarennye Griby s Korneplodami i Gribami

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from My Russian Grandmother's Kitchen

By Elena Makhonko

Published 2015

About

Russians check their hand-picked mushrooms carefully and reserve the most beautiful specimens for drying or marinating. The rest are often cut into pieces and fried in butter or used in soup.

Ingredients

350 g/12 oz fresh mushrooms, such as porcini, cut into small pieces
65

Europe
Russia
Side dish
Vegetarian
Very low sodium
Low sodium

Method

Heat a large frying pan, add the mushrooms and cook over a medium heat, stirring frequently, until all liquid has evaporated. Add half of the butter and the onions and stir-fry for 10 minutes.
In a separate frying pan, heat the remaining butt

Energy 361kcal/1503kJ; Protein 5.8g; Carbohydrate 31g, of which sugars 11.1g; Fat 24.7g, of which saturates 15.5g; Cholesterol 63mg; Calcium 94mg; Fibre 5.7g; Sodium 150mg.