Potatoes fried with mushrooms

1 serving


peel the potatoes, wash, cut into circles and fry in vegetable oil until golden brown. Peel the white mushrooms or champignons, wash, separate the hats from the legs, fry the hats on both sides, and thinly chop and sauté the legs with chopped onions, dill greens and parsley. Put the finished potatoes on the plates, cover them with fried mushrooms around, put the sauteed onions with mushroom legs on top, put slices of fresh tomatoes on the side and sprinkle dill and parsley greens