PATATE E FUNGHI PORCINI #ricettafacile #videoricetta #recipes #veganfood

Peel and cut the potatoes into even-sized cubes.

Soak the potato cubes in cold water for 30 minutes to remove excess starch.

Drain the potatoes and pat them dry with a kitchen towel.

Heat olive oil in a large skillet over medium heat until shimmering.

Add the potatoes to the skillet and season with salt.

Fry the potatoes until golden brown and crispy, about 15-20 minutes, stirring occasionally.

Remove the potatoes from the skillet and drain on paper towels.

In the same skillet, melt butter over medium heat.

Add chopped onions and sauté until translucent, about 3-4 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Add sliced mushrooms to the skillet and season with salt and black pepper.

Cook the mushrooms until they release their moisture and become tender, about 5-7 minutes.

Stir in chopped parsley and mix well.

Combine the fried potatoes with the mushroom mixture in the skillet.

Toss gently to combine and heat through for 2-3 minutes.

Serve hot, garnished with grated parmesan cheese.

Spice Level:

Dietary

Allergens