Cooking time: 35 min
Two serving portions:
- 150g of sliced mushrooms
- 5 medium potatoes
- 1/2 onion, finely chopped
- sea salt
- 30g MilkUp! Provencal Farm Butter
- 4 tbsp vegetable oil
- 4 tbsp MilkUp! Sour Cream
- chopped dill to garnish
In a large, non-stick skillet, cook the onion and mushrooms with 1 tbsp. of oil on medium-high heat for about 5-7 minutes. Add a pinch of salt, and stir. Remove the mushrooms from the skillet and set aside.
Peel the potatoes and slice into fairly thin pieces, as shown on a photo below.
Add 3 tbsp of vegetable oil and the potatoes to the skillet. Fry the potatoes on medium-high heat for about 15 minutes, stirring gently every minute as the golden crust forms on the bottom.
Once the potatoes are cooked through, turn off the heat, add MilkUp! Provencal Butter and salt to taste, and give it a final (gentle!) stir.
Place the mushrooms on top and sprinkle with the chopped dill.
Serve your Fried Potatoes and Mushrooms with 2 tablespoons of cooled MilkUp! Sour Cream and enjoy!