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Russian Dish: Potatoes with Mushrooms

I was contacted by Emily from MarxFoods and asked to enter their chanterelle contest. Right away, I knew what I was going to make: a favorite of many Russians: boiled potatoes with sauteed chanterelles and onions. I know this sounds rather simple, but trust me, the flavors are divine! Plus, the rather bland potatoes let the mushrooms shine.

Alas, my grocery store did not have chanterelles. I actually had to spell the name out, because after my dentist appointment I could barely speak, and then there is that accent of mine :)

Needing to make dinner (regardless if I could enter it into the contest or not), I decided to execute my original idea, but use the available white mushrooms instead.

Potatoes with Sauteed Mushrooms and Onions
2 servings

6 small white potatoes, peeled and cut into large cubes
1 tablespoon vegetable oil
2 cups sliced white mushrooms (or any mushrooms of your choice)
1 small onion, quartered and thinly sliced
2 garlic cloves, thinly sliced
salt & pepper to taste
1 tablespoon sunflower oil
2 green onions, thinly sliced for garnish

1. Bring a pot of salted water to boil. Drop in potato cubes and cook them till tender (undercooked potatoes are horrible!).
2. In a separate saute pan heat vegetable oil, add sliced mushrooms and cook until the mushrooms have browned and lost some of their water (This is accomplished by adding salt and then cooking the mushrooms covered for a while and then removing the lid. Repeat as needed).
3. Once the mushrooms have browned, add the onions and garlic and a bit extra oil if needed, and continue to cook with the lid on and off as necessary until the vegetables are cooked through, the moisture from the mushrooms has evaporated, and the color of the vegetables is golden brown.
4. Once everything is ready, add the drained potatoes to a bowl, add the mushroom/onion/garlic mixture, drizzle with sunflower oil** and garnish with green onions. Don't forget to adjust for salt & pepper.
5. This dish is great piping hot or at room temperature. Can't wait to have the leftovers for lunch.
**This was the first time I bought sunflower oil, and I was rather disappointed. Perhaps it was too light, but the flavor wasn't the same as the one my parents buy from the Russian store in Seattle. I wonder if they could send me a bottle :)


BlueToYou said...

mmm that looks good. interesting that you use two different kinds of oil.