Traditional fried boletus with potatoes in a slow cooker

Butter is one of the most popular types of mushrooms; it has a high nutritional value and saturates our body with B vitamins, fiber, carbohydrates, essential oils and amino acids. Nutrients are easily absorbed by the body and provide the body with the energy it needs in the fall.

1. Calories
   110,25 kcal
2. Protein
   1,33 gram
3. Fat
   7,76 gram
4. Carbohydrates
   8,87 gram
5. ~ Time
   50 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Oil

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   500 g
2. Onions

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   1 piece = 80 g
3. Potato

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   4 pcs. = 480 g
4. Sunflower oil refined

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   5 tbsp. l. = 85 g
5. Salt

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   to taste
6. Black pepper ground

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   to taste

Steps:

1. 
   If the mushrooms are fresh, you need to sort them out, remove all the debris and throw away the wormy ones, then clean the large and medium-sized mushrooms, as well as the stems. You don’t have to peel very small mushrooms; rinse the peeled mushrooms, boil for 10-15 minutes after boiling with one onion, drain the water and leave them to cool. If your mushrooms are frozen, remove them from the freezer 2-3 hours before cooking, then drain off excess water. Wash and peel the potatoes and onions.
2. 
   Cut all the ingredients, onion into medium pieces, potatoes into medium cubes, leave small mushrooms unchanged, medium ones in half, large ones in quarters.
3. 
   Pour oil into the bottom of the multicooker, add the onion, with the lid open, fry it for 2 minutes in the “fry” mode, add the mushrooms and stir-fry them for 5 minutes.
4. 
   Pour potatoes into the mushrooms and onions, add spices, mix and set the “multi-cook” mode. In 20 minutes the dish will be ready.
5. 
   You can add lightly salted vegetables (tomatoes, cucumbers, cabbage) or a sauce made from sour cream and fresh herbs to the dish.