A classic of autumn, pan-fried mushrooms and potatoes are a simple side dish to make but rich in flavor and nutritional properties. The sweetness of the onion sautéed with rosemary blends with the taste of mushrooms and the softness of potatoes, creating an irresistible and fragrant combination. Perfect to accompany main courses of meat or fish, it lends itself to endless variations depending on the type of mushroom used and the added aromas. This easy and quick recipe will guide you step by step in preparing a tasty and versatile side dish, ideal for any occasion. With few ingredients and in no time, you’ll serve up a dish that will win over everyone, young and old. A versatile side dish: Perfect with meat: It pairs excellently with meat main dishes, particularly stews, roasts, poultry, and game. Ideal with fish: It also tastefully accompanies fish main courses, especially those with a delicate flavor like cod or baked sea bream. Great with eggs: A tasty idea is to serve it with fried or pan-cooked eggs for a quick and complete dinner. Suitable for vegetarians: It can be enriched with other seasonal vegetables like zucchini, bell peppers, or eggplants for a vegetarian one-dish meal. Choose the mushrooms you prefer: Champignons, porcini, honey mushrooms, chanterelles. Each variety will give a unique touch of flavor to your dish. If you are ready to discover the recipe for pan-fried mushrooms and potatoes, then come with me to the kitchen.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter, All Seasons
- Energy 88.47 (Kcal)
- Carbohydrates 19.45 (g) of which sugars 2.64 (g)
- Proteins 3.34 (g)
- Fat 0.44 (g) of which saturated 0.03 (g)of which unsaturated 0.04 (g)
- Fibers 3.63 (g)
- Sodium 172.61 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs potatoes
- 12.3 oz Shiitake or Shitake mushrooms (Fresh)
- 2 yellow onions
- 3 sprigs rosemary
- 1 pinch black pepper
- 0.07 oz salt
Tools
- 1 Iron Skillet Lagostina
Steps
Procedure:
Wash and peel the potatoes. You can cut them into chunks about 3/4 inch, into logs, or thin slices, depending on your personal taste and the aesthetic effect you want to achieve.
In this recipe, whole shiitake mushrooms were used, so there was no need to cut them. If you use larger mushrooms, you can cut them into slices or smaller pieces for even cooking.
Clean the mushrooms by removing the earthy part of the stem with a small knife or damp cloth.
Peel the onion and slice it finely. If you prefer a less intense flavor, you can use red onion or shallot.
In a large skillet, heat a drizzle of extra virgin olive oil. For a more rustic flavor, you can also use rosemary-infused extra virgin olive oil.
Sauté the onion with the rosemary for a few minutes, over low heat, until golden and wilted. Stir often to prevent the onion from burning.
Add the potatoes and brown them over high heat for about 10 minutes, stirring occasionally. This way, the potatoes will brown on the outside and remain soft inside.
Add the mushrooms and continue cooking for another 15 minutes or so, stirring often, until potatoes and mushrooms are soft and golden. If necessary, add a ladle of hot water or vegetable broth to prevent the bottom from drying out too much.
Season with salt and freshly ground black pepper, to taste.
Serve the pan-fried mushrooms and potatoes hot as a side dish to meat, fish, or egg main courses. Accompany with fresh or toasted bread to fully enjoy the delicious cooking sauce. Garnish with a sprig of fresh rosemary. Bon appétit everyone!
Variations and Tips for Pan-Fried Mushrooms and Potatoes:
Choice of Mushrooms: Let your imagination run wild and experiment with different varieties of mushrooms: champignons for a delicate taste, porcini for an intense aroma, honey mushrooms for a wild note, chanterelles for an elegant touch. Each mushroom will give the dish a unique flavor nuance.
Herbs and Spices:
Customize the recipe with your favorite herbs. Rosemary and sage pair perfectly with mushrooms, thyme adds a fresh note, garlic gives a bold touch, and parsley adds color and vibrancy.
Extra Flavor Touches: For an even richer taste, add a splash of white wine during cooking, deglazing and letting the alcohol evaporate. A pinch of chili pepper will add a pleasant spicy note, while a sprinkle of grated parmesan at the end of cooking will add saltiness and creaminess.
Other Ingredients:
Enrich the dish with other seasonal vegetables like zucchini, bell peppers, or eggplants cut into cubes. For a more substantial version, add cubes of pancetta or speck sautéed in a pan.
How to Store Leftover Pan-Fried Mushrooms and Potatoes:
The pan-fried mushrooms and potatoes can be stored in the refrigerator, in an airtight container, for up to 2 days. When serving, you can enjoy them cold or reheat them in a pan or microwave.
Wine Pairing with Pan-Fried Mushrooms and Potatoes:
The wine pairing with pan-fried mushrooms and potatoes depends on several factors, including the type of mushrooms used, added aromas, and personal taste. In general, for this dish, a wine with good acidity is recommended to balance the sweet tendency of the potatoes and the savoriness of the mushrooms, and a structure not too complex to not overpower the delicate flavor of the dish.
Here are some options with different characteristics:
White Wines:
Pinot Grigio: A fresh and versatile white wine, with notes of white-fleshed fruit and a slight minerality, which pairs well with the delicacy of mushrooms and the softness of potatoes. Choose a Pinot Grigio from Trentino or Alto Adige.
Vermentino: A savory and aromatic white wine, with hints of white flowers and citrus, that complements mushrooms and aromatic herbs like rosemary. Opt for a Vermentino from Sardinia or Liguria.
Chardonnay: If you prefer a more structured white wine, with notes of tropical fruit and vanilla, Chardonnay can be a good choice, especially if there are toasty or smoky notes in the recipe. A Chardonnay from the Friuli Eastern Hills or the Trento area could be ideal. Red Wines:
Dolcetto: A light and fruity red wine, with soft tannins and a pleasant acidity, that pairs well with mushrooms and potatoes without overshadowing their flavor. A Dolcetto from Alba or the Langhe is an excellent choice.
Barbera: If you prefer a red wine with more body and structure, Barbera can be an interesting alternative, thanks to its acidity and aromas of red fruit. Choose a Barbera from Asti or Monferrato. Lagrein: For a regional pairing, if you use mushrooms like chanterelles, you can try a Lagrein from Trentino Alto Adige, a medium-bodied red wine with notes of berries and spices.
Other Tips:
Serving Temperature: Serve white wine chilled (46-50°F) and red wine at room temperature (60-64°F). Consider other dishes: If mushrooms and potatoes are a side dish, choose a wine that pairs well with the main course too.
Experiment:
Don’t be afraid to experiment and try different wines to find the pairing you like best!
Ultimately, the best wine is the one you like the most!
