When I was little, my family used to hike in the woods for mushrooms. (Totally normal Russian activity in the 80’s.) I remember bringing home loads of mushrooms we collected, and my grandmother would saute the fresh finds with onions and potatoes, lots of salt, butter and dill.
Sauteed potatoes with onions and mushrooms was one of my favorite dishes growing up. Of course, a classic Russian dish doesn’t actually use sweet potatoes, but I wanted to avoid using starches and substituted for the sweets, which actually really worked well.
I revamped the dish with healthier substitutes, but the flavors still hit home. It’s a perfect quick dinner on a weeknight, served with a light salad or, it could also work well as a side dish.
What you’ll need ( serves two):
1 large sweet potato (cubed)
1 large onion (chopped)
2 cloves of garlic (finely chopped)
1/2 lbs of mushrooms (sliced)
2 sprigs of dill
2 tbsp of olive oil
Pour the olive oil in the pan over medium heat and add the onion. While the onions cook, slice your sweet potato into large cubes. Add the sweet potato, salt, pepper and garlic once the onions are translucent in color. Cover the pan and let everything cook.
While the potatoes and onions simmer, start cleaning your mushrooms. Do not rinse the mushrooms, this makes them soggy. Instead, wipe them clean with a damp cloth or paper towel.
After the onions and potatoes have simmered for 10-15 minutes, add the sliced mushrooms. I like to use a variety of different mushrooms. This time I had shiitake, white, and cremini mushrooms.
Gently mix everything in the pan, and let simmer for another 10-15 minutes, or until the mushrooms are soft. Add more salt and sprinkle with dill.