This dish is a must-have during mushroom season. The aroma of porcini mushrooms combined with tender potatoes and golden onions brings warmth and comfort to the table. It’s incredibly simple to prepare, yet always feels like something special.
- 3—4 porcini mushrooms
- 5 large potatoes
- 1 onion
- olive oil
- 2 tbsp sour cream (optional)
- salt and pepper to your taste
Heat some olive oil in a pan and sauté the chopped onion until soft and translucent. Add the roughly chopped mushrooms and cook for about five minutes. Then, add chopped potatoes, season with salt and pepper, and continue frying for another 7–10 minutes, stirring regularly. If desired, stir in the sour cream, cover with a lid, and let simmer for another 5–6 minutes. Serve hot, with fresh herbs or bread.
Heat some olive oil in a pan and sauté the chopped onion until soft and translucent. Add the roughly chopped mushrooms and cook for about five minutes. Then, add chopped potatoes, season with salt and pepper, and continue frying for another 7–10 minutes, stirring regularly. If desired, stir in the sour cream, cover with a lid, and let simmer for another 5–6 minutes. Serve hot, with fresh herbs or bread.
