By Avraham Fuzaylov
You won’t find it in ancient Bukharian Jewish manuscripts or passed down with the heirloom china—but you will find it on the table. Картофель с грибами—pan-fried potatoes with mushrooms and onions—is one of those Soviet-era staples that made its way into Bukharian homes and never left.
It’s not traditionally Bukharian, but during the USSR, food traditions blurred. Families cooked what was available, what was affordable, and what worked. This worked. And it still does.
No need to dress it up. No backstory about the forest. Just sliced potatoes, mushrooms, and onions fried until golden, seasoned simply, and served hot. You’ll find it today on the menus of Bukharian restaurants across Queens and beyond—not because it’s ancient, but because it’s good.
Recipe: Fried Potatoes with Mushrooms and Onions
Serves 4 | Prep Time: 15 minutes | Cook Time: 25 minutes
Ingredients:
• 4 medium potatoes, peeled and sliced into wedges or half-moons
• 200g (7 oz) mushrooms, sliced
• 1 large onion, thinly sliced
• Frying oil, enough to sauté
• Salt and black pepper, to taste
• Fresh chopped dill (optional)
Instructions:
(Optional): Parboil the potatoes in salted water for 5–7 minutes until just tender. Drain and let dry completely.
In a pan, sauté onions in oil over medium heat until golden—about 7–8 minutes.
Add mushrooms to the onions and cook together until mushrooms release their moisture, and everything is browned and soft. Season lightly with salt and pepper. Remove mixture and set aside.
In the same pan, add more oil and fry the potatoes until golden and crisp on all sides. Work in batches if needed to avoid overcrowding.
Once potatoes are done, return the mushroom-onion mix to the pan. Toss everything together gently to combine. Adjust seasoning with salt and pepper.
Top with dill if using. Serve hot.
No storybook. No embellishment. Just a dish that came in through the side door of Soviet history—and stayed because it earned its place.
Bukharian Bites celebrates the rich culinary heritage of the Bukharian community, aiming to connect people through food. Founder Avraham Fuzaylov shares recipes in each English issue of The Bukharian Times, starting with issue 1176.