Mushrooms for potatoes

I really like to cook mushrooms with potatoes. It turns out to be a quick, simple, tasty and satisfying dish.

Ingredients:

Fresh champignons (preferably small ones) – 600-800 g

Onions – 1 head

Garlic – 4-6 cloves

Fresh dill – 20 g

Fresh parsley – 20 g

Black pepper (peas) – 1 teaspoon

Coriander (peas) – 1 teaspoon

Caraway – 1 teaspoon

Vegetable oil – 40-50 ml

Lemon juice – 1 tablespoon

Soy sauce – 1 tablespoon

Salt – 1 teaspoon

Sugar – ½ teaspoon

Preparation:

1. Wash the mushrooms, cut them (if the mushrooms are small, then cut them in half).
2. Cut the onion into half rings, pour warm water over it, let it sit for 2-3 minutes, drain the water. Add a little salt. Transfer the onion to a deep bowl.
3. Pour coriander, cumin, and pepper into a dry, heated frying pan. Heat for 1-2 minutes. Add vegetable oil, 2 cloves of garlic sliced ​​into slices, and mushrooms. Fry over low heat for 2-3 minutes. Transfer the mushrooms to the bowl with the onion.
4. Prepare the sauce.
5. Finely chop the remaining garlic, parsley, and dill. Add salt and sugar. Grind in a mortar. Add soy sauce, lemon juice, and mix everything.
6. Season the mushrooms with the sauce.
7. Let the mushrooms sit for 20-30 minutes.

I recommend watching video recipes for other simple and tasty dishes on our YouTube channel Fast and Easy Cooking.