Champignon and potato ragou Recipe

Peel the potatoes and cut them into medium-sized pieces. Wash in cold water and dry. Wash the champignons (although it is better not to wash them, but to wipe them with a napkin). Cut the mushrooms from the cool part of the legs. "Break" the legs themselves from the hats and cut them into thin rings. Cut the hats vertically into 6 sectors.

Chop the garlic. Finely chop the green onion, the white and green parts separately. In a large thick-bottomed pan, heat the butter, place the white part of the green onion and the potatoes. Fry over high heat, stirring frequently, for 7-8 minutes.

Add mushrooms to the potatoes, sprinkle with salt, cover with a lid, reduce the heat to medium. Simmer for about 5 minutes — during this time the mushrooms should release juice. Add paprika and pepper, stir. Reduce heat to low, sauté until potatoes soften, about 10 minutes. Add green onions and garlic, add a little more butter, stir and bring under the lid until fully cooked.