Pan-fried potatoes and porcini mushrooms

Recettes salées Automne Hiver Moins de 30 minutes Vegan Difficulté facile Poêle

Prep time

10 minutes

Cooking time

20 minutes

Serves

4 people

A perfect pan-fried recipe for the fall!

Method

Peel and dice the potatoes. Peel and chop the garlic. Remove then chop the leaves of the parsley. Clean then cut the porcini mushrooms into thin slices.
Cook the porcini mushrooms in a frying pan with some sunflower oil. Set aside and drain.
Heat some more sunflower oil in the pan and sauté the potatoes until golden brown, then add the porcini mushrooms, garlic, and parsley.

Ingredients

1 kg (2.2 lbs) Amandine potatoes
350 g (12.3 oz) porcini mushrooms
Parsley
Sunflower oil

Utensil

Fry pan

The benefits of cooking with a frying pan

With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.