Potatoes with mushrooms, one of the simplest and most delicious Lenten recipes. Its preparation requires a minimum of ingredients and time, but despite this, the taste of the final dish is so excellent that you want to eat it again and again. And what could be better than soft, tender potatoes with a golden crispy crust, complemented by aromatic mushrooms combined with fried onions and fresh herbs?
Another advantage of this dish is that mushrooms are an excellent substitute for meat, both in terms of their rich taste and nutritional value - they contain protein, vitamins, mineral compounds and dietary fiber with a minimum of fat and calories. Dried porcini mushrooms are especially high in protein - they contain twice as much protein as beef and fish. All this makes potatoes with mushrooms a hearty lean dish, the preparation of which does not take much time and effort.
Potatoes and mushrooms are a wonderful culinary duo. In traditional Russian cuisine, the combination of these ingredients was intended to help survive the cold, harsh climate. These foods were intended to give people as much warmth and energy as possible, so the combination of starchy foods high in carbohydrates and foods high in protein or fat became the basis of Russian cuisine.
Potatoes with mushrooms can be prepared in different ways- for example, it’s trivial to fry both ingredients together, make potato casserole with mushrooms or stuff potatoes with mushrooms and bake in the oven. If you supplement potatoes with mushrooms with various additives, for example, herbs, spices or sauce, a familiar combination can be turned into a new one. interesting dish. Additionally, using different types mushrooms, you will get a new dish every time. To prepare potatoes with mushrooms, various types of mushrooms in any form are suitable - fresh, frozen, dried and even pickled. For example, these can be champignons, oyster mushrooms, porcini mushrooms, chanterelles, honey mushrooms, saffron milk caps, boletus, aspen and boletus. Do not forget that before cooking, frozen mushrooms must first be thawed by draining the resulting liquid, and dried ones must be poured with boiling water for about 5 minutes until they swell. If you're frying potatoes with dried mushrooms, add some of the cooking liquid left over from soaking the mushrooms - this will make the potatoes incredibly flavorful. "Culinary Eden" has selected for you the most delicious recipes potatoes with mushrooms, which are not difficult to prepare.
Ingredients:
800 g potatoes,
500 g fresh or frozen mushrooms (white, chanterelle or champignon),
2 medium onions,
salt to taste.
Preparation:
Heat the oil in a large frying pan and fry the chopped onion until soft. Add the sliced mushrooms and cook over medium heat, stirring occasionally, until the liquid has completely evaporated - about 20 minutes. Add peeled and sliced potatoes. Stir, reduce heat to low, cover and fry until potatoes are soft. Tip: you need to stir often enough, as the onions and mushrooms can burn.
Ingredients:
4 large potatoes,
600-700 g champignons or a mixture of mushrooms,
1 small onion
2 cloves of garlic,
4 tablespoons vegetable oil,
50 g butter,
1/2 cup vegetable or mushroom broth,
1/2 teaspoon dried thyme,
salt and ground black pepper,
green onions or parsley.
Preparation:
Preheat the oven to 220 degrees. Wash the potatoes in their skins thoroughly, prick them all over with a fork and rub with 1 tablespoon of vegetable oil. Place on a foil-lined baking sheet and bake for 1 hour or until done.
Meanwhile, heat the remaining vegetable oil in a large, deep skillet over medium heat. Add chopped onion and garlic, fry for about 5 minutes. Increase heat and add chopped mushrooms, thyme, salt and pepper. Cook until mushrooms are brown and liquid has evaporated, about 10 minutes.
Carefully cut the top of each potato lengthwise, just short of the end, to create an indentation. Place mushrooms in the cavity and sprinkle with chopped herbs. Serve dish with additional mushrooms.
Potatoes with mushrooms tomato sauce in a pot
Ingredients:
800 g potatoes,
250 g dried mushrooms,
2 carrots,
2 onions,
4 cloves of garlic,
5 tablespoons of tomato paste,
2 tablespoons vegetable oil,
8 bay leaves,
8 allspice peas,
salt and ground black pepper to taste,
water or broth (vegetable or mushroom),
dill or parsley.
Preparation:
In a frying pan, fry the chopped onion until golden brown. Add grated carrots and fry for about 5 minutes. Evenly distribute the chopped potatoes and dried mushrooms between 4 pots (there is no need to pre-soak the mushrooms). Dilute tomato paste in 3 glasses of water or broth, add salt to taste and distribute the liquid between the pots. Add the required amount of water or broth so that the liquid almost covers the contents. Add chopped garlic, 2 bay leaves and 2 allspice peas to each pot. Place onion and carrot mixture on top. Cover with a lid and bake in an oven preheated to 200 degrees for about 40-50 minutes until the potatoes are soft. Serve the dish sprinkled with chopped herbs.
Potatoes baked with mushrooms, onions and herbs
Ingredients:
700 g potatoes,
1 tablespoon vegetable oil,
500 g champignons or oyster mushrooms,
4 large onions,
6 cloves of garlic,
1/2 tablespoon dried rosemary,
1/2 tablespoon dried thyme,
salt and coarse pepper to taste.
Preparation:
Preheat the oven to 250 degrees. Cut the potatoes into thick slices and mix with vegetable oil. Place on a baking sheet and bake for about 20 minutes. Cut the mushrooms in half or into quarters if they are too large. Cut the onion into quarters. Toss potatoes with mushrooms, onions, peeled garlic cloves and herbs and bake for another 20 minutes until golden brown. Add salt and pepper to taste. Serve immediately.
Ingredients:
1 kg potatoes,
500-600 g fresh or frozen mushrooms,
2 onions,
2 large tomatoes,
100 g olives,
250-300 ml vegetable or mushroom broth,
vegetable oil,
salt and spices to taste,
green onions, dill or parsley.
Preparation:
Fry the onion in vegetable oil until soft, add chopped mushrooms and fry for about 10 minutes. Lightly salt and add spices to taste. Boil the potato halves in salted water until half cooked, then cool and cut into thick slices. Place 1/3 of the potatoes in a greased baking dish, top with half of the mushroom filling, half of the tomato slices, half of the chopped olives, repeat the layers again and finish with a potato layer. Pour vegetable or mushroom broth over the dish, cover the dish with foil and place in an oven preheated to 180 degrees for 20 minutes. Remove the foil and bake for about 15 minutes until golden brown. Sprinkle the casserole with herbs and serve.
Potatoes with mushrooms are a dish that simply cannot fail, since these two ingredients are very successfully combined in culinary practice in many variations. Experiment and make your loved ones happy!
Today I will share with you a recipe for making fried potatoes with mushrooms! But not simple, but rosy, aromatic, with a crispy crust and a juicy center. This will not just be a porridge-like potato mass - each slice of potato fried in a frying pan will hold its shape perfectly and not fall apart.
It would seem that it could be simpler than frying potatoes... But even here, every housewife has her own secrets and tricks so that the finished dish will pleasantly surprise the family with the result. So in today’s recipe for fried potatoes with mushrooms, I will share mine with you. Try it and you may never cook this delicious and hearty dish just like before!
Ingredients:
(1 kilogram) (400 grams) (200 grams) (150 milliliters) (1 bunch) (1 teaspoon) (1 pinch)
Cooking the dish step by step with photos:
To prepare delicious fried potatoes with mushrooms, we will need potatoes, boiled wild mushrooms, onions, fresh dill, refined vegetable (I used sunflower) oil, salt and ground black pepper. If you want, you can additionally use fresh chopped garlic, which is added at the very end of cooking along with dill. Of course, if there are no forest mushrooms, you can take champignons or oyster mushrooms, but it will have a completely different taste and not the same aroma.
I always fry mushrooms separately from potatoes so that the potato slices do not get soggy and stick together. If you have fresh mushrooms, you need to first sort them out, peel them and boil them in lightly salted water for half an hour after boiling. Then you need to put them on a sieve to remove excess liquid. Pour 50 milliliters of vegetable oil into the frying pan and let it warm up well. Meanwhile, peel and finely chop the onion. Place boiled mushrooms in hot oil (the better you strain them from the liquid, the less they will splatter when frying) and chopped onions. Fry uncovered over medium heat, stirring occasionally, until golden brown.
While the mushrooms and onions are cooking, peel the potatoes. A lot depends on the variety. To be honest, I don’t know which one we have, but we are very pleased. The potatoes are large, yellow, not soapy, without eyes, very tasty and aromatic. Then I’ll ask my parents what it’s called - they grow it in their dacha. To prevent the tubers from darkening, place them in cold water.
We cut each potato into fairly large cubes, which we also put in cold water. Then we thoroughly rinse under running water to wash away excess starch - it is because of this that the potatoes begin to stick together and fall apart when frying.
Now you need to dry the potato blocks with a paper towel or napkins. Try to ensure that there is virtually no moisture left on the potato slices.
And now the mushrooms and onions are ready - the onions have become golden brown and the mushrooms are perfectly fried. For now, you can transfer them to a plate or leave them in the pan if you have another suitable one.
I have one favorite frying pan, so I washed it after the mushrooms and wiped it dry. Pour 100 milliliters of odorless vegetable oil into it, which we also heat very well. As soon as a characteristic light, barely noticeable smoke appears above the oil, you can lay out the potatoes. Fry it uncovered over medium heat until the bottom part is browned. What's the secret to keeping fried potatoes from falling apart and turning into stews? It's simple: you need to stir it as little as possible and add salt at the very end of cooking. During the entire frying period, I stir it 3-4 times, and even then, very, very carefully. Well, don’t skimp on the oil - potatoes love it very much.
When the fried potatoes are browned, try a couple of slices. If they are soft and the crust is crispy, then everything is ready.
This hearty and budget-friendly dish will appeal to many. This is everyone’s favorite fried potatoes with mushrooms. Today we will tell you several options for preparing it.
For this recipe, it is better to use pink potatoes. It will not fall apart and will crunch.
Ingredients:
- potatoes – 6 pieces;
- garlic – 3 cloves;
- dried mushrooms – 0.1 kg;
- salt and spices “for potatoes” - to taste;
- oil - for frying;
- fresh herbs (dill or parsley) – 60-80 grams;
- onion - 1 head.
Preparation:
- Pour over dried mushrooms cold water for 1 hour.
- Wash the potatoes and onions and remove their skins.
- Cut it into thin strips (like French fries).
- Chop the onion into medium cubes.
- Heat a frying pan and pour vegetable oil into it.
- Place all the onions in a hot frying pan. Fry it over low heat. When the onion begins to brown, immediately remove it from the pan.
- Lay out the potatoes and fry them over medium heat. From time to time, stir the contents of the pan. But don't do this often because the potatoes may fall apart.
- Rinse dried mushrooms several times.
- In a separate frying pan, fry the wild mushrooms until brown.
- Transfer dried mushrooms to fried potatoes.
- Add onion to the pan. Mix everything and fry over low heat for about 3-5 minutes.
- Finely chop fresh and washed greens.
- Peel the garlic and crush it in a garlic press.
- Add salt, garlic and potato spices to the potatoes. Mix everything, sprinkle dill or parsley on top of the dish. Close the lid and fry the potatoes over low heat for another minute or two.
- Fried potatoes with mushrooms in a frying pan ready! Serve it hot. Along with your favorite sauce. Bon appetit!
In sour cream sauce
If you use champignons in the recipe, the small mushrooms will taste better. Large champignons do not have such a strong taste.
Ingredients:
- mushrooms (champignons) – 0.3 kg;
- chicken eggs - 2 pieces;
- potatoes - 6 pieces;
- butter - for frying;
- greens - half a bunch;
- sour cream (25% fat) – 0.5 l;
- salt - to taste;
- hard cheese – 50 grams.
Preparation:
- Peel the onion and chop into small cubes.
- Wash the champignons, cut off the dark parts and the lower part of the stem.
- Slice the mushrooms into thin slices.
- Heat a frying pan and melt a piece of butter in it.
- Fry the onion in butter until soft.
- Place mushrooms in the pan. Over medium heat, fry the vegetables until golden brown. The mushrooms will immediately release juice so that the water evaporates faster, you can increase the gas a little. When the moisture has evaporated, add a little more butter. So that the vegetables have something to fry on.
- In a deep container, mix the following ingredients: sour cream, eggs and salt. Beat the mixture until smooth.
- When the mushrooms turn golden, pour the egg sauce over them.
- Simmer the mixture over low heat for about 15 minutes.
- Peel the potatoes and cut them into thin slices.
- In a separate frying pan, greased butter, fry the potatoes.
- When the potatoes just start to brown, immediately add the mushrooms and sauce to them. Salt the dish.
- Boil water and pour half a glass of water into the pan. Mix everything and leave the potatoes to simmer over low heat.
- Grate hard cheese on a fine grater.
- Finely chop the greens.
- When the potatoes are soft, sprinkle them with cheese. Add chopped greens. Leave the dish on low heat for another 2-3 minutes.
- Fried potatoes with mushrooms in sour cream are ready. Serve it with garlic sauce.
How to cook in a slow cooker?
Ingredients:
- potatoes - 7 pieces;
- fresh dill – 1 bunch;
- refined oil – 1 tbsp. spoon;
- champignons – 0.5 kg;
- black pepper (ground) – 2 pinches;
- green onions – 2-3 stalks;
- salt - to taste.
Preparation:
- Peel the onion and chop it into cubes.
- Wash the mushrooms. Cut them into slices.
- Peel the potatoes. Crumble it into strips.
- Grease the multicooker bowl with oil and set the “Frying” program.
- After 2-3 minutes, when the oil is hot, you can add onions and mushrooms to the device. While frying, do not close the lid, stir the vegetables several times.
- After 10 minutes, the mushrooms should acquire a golden hue. Add potatoes to them.
- Add about 50 milliliters hot water, mix everything. Leave the vegetables to roast with the lid closed for 25 minutes.
- Try to stir the dish every 7-10 minutes. So that all components can cook evenly.
- Five minutes before the end of cooking, open the lid of the appliance. Then the vegetables will have a crispy crust.
- Add salt and pepper to the finished dish.
- Fried potatoes with mushrooms in a slow cooker are ready. Garnish the dish with dill and green onions.
Fried potatoes with mushrooms in a frying pan (with onions added)
Ingredients:
- champignons – 0.5 kg;
- pepper and salt - to taste;
- onion – 1 head;
- potatoes – 0.5 kg;
- refined oil - for frying vegetables.
Preparation:
- Cut the onion into half rings.
- Fry it in refined oil until transparent.
- Cut the mushrooms into 4 pieces or chop them into thin slices. Add them to the onions.
- Fry the vegetables, covered, until golden brown. Add salt and pepper to the prepared mushrooms.
- Cut the potatoes into thin slices. Fry it in a separate frying pan for about 15 minutes. During this time it needs to be mixed 2-3 times. Now add a little salt to the potatoes.
- Mix all vegetables in one pan. Set the heat to minimum and simmer the potatoes and mushrooms for about 5 minutes. If necessary, add more salt.
- Potatoes with mushrooms and onions are ready. Serve it with a fresh vegetable salad.
With frozen mushrooms
To prepare this dish, you can use any frozen mushrooms. For example, porcini mushrooms, chanterelles, boletus, russula and others.
Ingredients:
- potatoes - 5 pieces;
- sunflower oil - for frying;
- frozen mushrooms – 0.2 kg;
- salt, pepper, potato seasoning - to taste;
- onion - 3 heads.
Preparation:
- Thaw the mushrooms and rinse them thoroughly under running water. Drain in a colander to drain all the liquid.
- Cut the mushrooms into small pieces.
- Cut two onions into thin half rings.
- Heat some oil in a frying pan.
- Place the mushrooms and onions on a hot surface and fry them until golden brown.
- Peel the potatoes and cut them into strips or slices.
- Cut the onion into half rings.
- In another frying pan, fry the potatoes in a small amount of oil.
- At the end of frying, add the onion.
- When the potatoes are browned, add the mushrooms to them. Add salt, potato seasoning and pepper. Mix everything.
- Rinse the pork meat. Cut off excess fat and bones.
- Cut the pork into thin strips. The larger they are, the longer the dish will take to cook.
- Cut the potatoes into strips.
- Wash the mushrooms and cut into 4 parts.
- Heat sunflower oil in a frying pan. Set the heat to high and fry the pork on both sides until golden brown. Approximate frying time is one and a half minutes.
- Add mushrooms to the pan. With constant stirring, fry them until golden brown.
- Now add the potatoes. Fry the dish over high heat for about 5-7 minutes. Stir the potatoes every 2 minutes.
- Now set the gas to medium. Add butter, mix everything.
- After 10 minutes, add salt and pepper.
- After another 10 minutes, turn off the heat and cover the pan with a lid and let the dish sit.
- Potatoes with meat and mushrooms are ready. Serve the dish with your favorite sauces.
Preparation:
Frozen. This is a simple, tasty and satisfying dish. There are several cooking recipes. Let's look at them.
First recipe
To prepare (for three servings of this dish) you will need:
About five potatoes;
200 grams of frozen mushrooms;
Three onions;
Vegetable oil and spices to taste.
Cooking fried potatoes
- First of all, you should fry the thawed mushrooms with chopped onions.
- One onion should be left with the potatoes, which are peeled, washed and cut into strips. Fried in sunflower oil separately from the mushrooms along with onions cut into half rings.
- When the potatoes are completely ready, add fried mushrooms to them. Also at this time, spices are added - salt and ground black pepper. All ingredients are thoroughly mixed and fried together for about five minutes. That's all, fried potatoes with frozen mushrooms are ready to eat. To add variety to this dish, during the last frying you can add any vegetables and wait until they are ready.
Each recipe for fried potatoes with frozen mushrooms is unique in its own way. But no matter what exactly it will be, you can always enhance the taste of the dish by using these tips:
When the potatoes have already been peeled, they should be filled with cold water to prevent them from darkening. But keeping it for a long time is also undesirable, since the amount of nutrients decreases.
In order for the potatoes to turn out with a beautiful golden brown crust, you need to dry them before placing them in a heated frying pan.
To improve the smell and taste, in addition to salt and ground black pepper, you can use various greens, both fresh and dried. Also allspice, nutmeg or marjoram.
Second recipe
Fried potatoes with even in this form do not lose their taste will be an excellent dish.
To prepare the dish you will need:
Half a kilogram of frozen porcini mushrooms;
8 potatoes;
A couple of onions, maybe more - this is optional;
50 milliliters of water, always boiled;
50 grams of sour cream;
30 grams of mayonnaise;
Sunflower oil for frying;
Potato cooking process
- Before starting cooking, you should defrost the mushrooms. Then they need to be rinsed well and allowed to dry a little. After this, send to a previously heated frying pan with a small amount sunflower oil. If you add too much oil, the mushrooms will end up being too fatty.
- When they are fried, add sour cream to them, half the portion from the recipe, and, after waiting for 15 minutes, turn off the heat.
- Cut each peeled potato into six pieces. After this, put in salted water and leave for half an hour. To prevent the liquid from being too salty, add half a teaspoon of salt per liter of water.
- Place potatoes in a separate heated frying pan with sunflower oil. Immediately add spices and herbs to taste. Stirring constantly, fry over medium heat for about 15 minutes. Then the fire is turned to minimal.
- The remaining sour cream, mayonnaise and water are mixed into a homogeneous mass. If desired, you can add more herbs to the sauce. When everything is ready, you can pour over the fried potatoes.
- But then everything is optional. You can serve potatoes on a plate with mushrooms next to them. Only in this case, you need to leave the potatoes for a few minutes, without removing them from the stove, so that they infuse.
- If you want to combine two main ingredients, then add the prepared mushrooms a couple of minutes after adding the sauce. Mix everything carefully, simmer for a few minutes and, without covering with a lid, let it brew for a while.
- So we got such delicious fried potatoes with frozen mushrooms.
Third recipe
Now let's look at another option. We will tell you how to prepare potatoes with frozen mushrooms, fried in a frying pan. For cooking you will need:
Half a kilogram of frozen mushrooms;
One kilogram of potatoes;
4 tablespoons of sour cream;
2 same spoons of mayonnaise;
Some boiled water;
Sunflower oil for frying.
How to cook fried potatoes with frozen mushrooms?
- In this case, you need a frying pan whose walls are quite thick. You should put it on the stove, pour in a little sunflower oil, but do not overdo it. Place frozen mushrooms in a heated frying pan and leave them there for about 10 minutes. At this time, you can cut the potatoes.
- When the mushrooms are already slightly fried, add half the portion of sour cream indicated in the recipe. Mix the ingredients and let the mushrooms fry a little.
- Then chopped potatoes are added. If necessary, you can add a little sunflower oil.
- In a separate clean container, mix the remaining sour cream with mayonnaise.
- When the potatoes are soft, add water and the resulting sauce.
- The fire turns off, but the frying pan remains on the same surface for some time.
- It turns out very tasty frozen.
Fourth recipe
A similar dish can be prepared according to another recipe. Let's look at it.
For preparation you will need:
0.8 kilograms of potatoes;
0.45 kilograms of frozen mushrooms;
2 medium-sized onions;
Sunflower oil, spices, herbs.
Cooking process
First, the food is prepared.
Potatoes are one of the most consumed products, which are usually prepared as an independent dish, added to soups, borscht, and salads. When you want something tasty without spending a lot of time and money, a common recipe will always come to the rescue: potatoes with mushrooms, which are usually simply fried with onions, or you can put them in the oven to bake, stew, or prepare a casserole.
How to cook potatoes with mushrooms
It is difficult to spoil this simple dish, but it is better to take into account some nuances. One of the main secrets for mushrooms to maximize their flavor is to cook them separately, frying and evaporating the liquid. Among other secrets on how to fry potatoes with mushrooms, you may find the following information useful:
- If you add a little chopped white champignons to the champignons, the first ones will become much more fragrant.
- A mixture of several varieties makes the taste of the dish richer.
- The most suitable spices are Provençal herbs, a mixture of peppers, and garlic.
- Garlic is always added at the end, after which the dish should be allowed to soak in its flavor a little.
- When using dry products, it is recommended to pre-soak them in milk for 12 hours.
- If you want crispier potatoes when frying, soak them a few hours before cooking.
Potatoes with mushrooms recipes
Although the recipe is extremely simple, you can find many options for how to cook potatoes with mushrooms. If you try each of the methods, it turns out that the dish can be very varied and always tasty. The appetizing photos also speak about this. The easiest option is to fry the potatoes in a frying pan. For those who are trying to eat less fried food, this dish is excellent stewed. In addition, it is cooked in the oven and turns out incredibly tasty if you place it in clay pots and cover it with cheese on top.
Fried
- Number of servings: 2 persons.
- Calorie content of the dish: 210 kcal per 100 grams.
- Cuisine: Russian.
Fried potatoes with onions, garlic, and seasonings are a very tasty dish, and if you don’t know how to prepare it in a more unusual way, just add a portion of champignons or oyster mushrooms. Then it will turn out much more satisfying and interesting. You can use any mushrooms, fresh or pickled, as well as dried. Remember that they are always fried first to get rid of excess liquid. It is better to fry in a large frying pan. Then, when stirring, the potatoes will not be crushed and on your plate they will look like in a photo from a culinary magazine.
Ingredients:
- champignons – 350 g;
- large potatoes – 4 pcs.;
- onion – 1 pc.;
- butter – 35 g;
- salt – 15 g.
Cooking method:
- Wash and peel the champignons, cut them into large pieces and place in a heated frying pan, adding a little oil.
- While the liquid from the mushrooms is evaporating, chop the onion. When the liquid has evaporated, add the onion and fry until golden brown.
- Peel and cut the potatoes into chunks.
- Fry the potatoes in a separate pan.
- When all the ingredients are ready, mix them together, add garlic, salt, spices, and heat for a couple more minutes.
Stewed
- Number of servings: 6 persons.
- Calorie content of the dish: 121 kcal per 100 grams.
- Purpose: for lunch, for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
A variation of the recipe, in which the potatoes need to be stewed rather than fried, will be less high in calories and more healthy. Stewed potatoes It is best to cook with mushrooms during the mushroom season and use any fresh varieties. If not, then remember that the most delicious combination is obtained with dried porcini mushrooms or champignons. Sour cream will make the stewed potatoes more tender, and fresh herbs added at the very end will be very aromatic. The recipe is suitable for multicookers.
Ingredients:
- potatoes – 1 kg;
- champignons – 450 g;
- vegetable oil – 35 g;
- onions – 2 pcs.;
- flour – 1 tbsp. l.;
- sour cream – 4 tbsp. l.;
- bay leaf – 2 pcs.;
- salt - to taste;
- pepper - to taste.
Cooking method:
- Prepare the potatoes by peeling and cutting them into medium-sized pieces, then cover them with water.
- Cut the champignons into slices, place them in the pan first, cut the onion into cubes. When the water has evaporated, add the chopped vegetable. Fry everything together until the onion becomes transparent.
- Pour 4 tablespoons of sour cream into the pan, then add flour and stir.
- Place the potatoes in a pan, add the fried foods, add a little water to cover the potatoes. Salt, pepper, add bay leaf.
- Simmer the dish until done. This will take about 25 minutes.
In the oven
- Cooking time: 60 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 180 kcal per 100 grams.
- Purpose: for lunch, for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
A dish from the oven, even something as simple as potatoes with mushrooms, can be safely served with festive table. It's even easier to prepare than fried potatoes with mushrooms. All you need to do is chop all the products and send them to bake. This preparation can be varied by making changes to the sauce that will cover the main ingredients.
Ingredients:
- potato tubers – 1 kg;
- bulbs – 2 pcs.;
- oyster mushrooms – 0.5 kg;
- water – 2 tbsp. l.;
- hard cheese – 120 g;
- medium carrots – 2 pcs.;
- olive oil – 3 tbsp. l.
- salt - to taste.
Cooking method:
- Prepare oyster mushrooms and onions by chopping and frying them in a pan.
- Place potatoes on a baking sheet in layers, cover them with carrots cut into slices, followed by oyster mushrooms, then with a second layer of potatoes.
- Prepare the sauce by mixing water, sour cream, salt, and spices. Pour the mixture into the pan, spreading it evenly.
- Grate cheese on top.
- Bake the dish at 180 degrees for about 40 minutes.
With pickled mushrooms
- Cooking time: 30 minutes.
- Number of servings: 3 persons.
- Calorie content of the dish: 220 kcal per 100 grams.
- Purpose: for lunch, for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
The dish in which pickled mushrooms will be used differs only in the order of frying the ingredients. The salted mushrooms are already prepared, so you don’t have to spend time on them separately. Ready dish This combination does not lose anything; on the contrary, it acquires a piquant taste, which differs from cooking with fresh ingredients.
Ingredients:
- potatoes – 6 pcs.;
- pickled honey mushrooms – 250 g;
- onion – 1 pc.;
- greens - to taste;
- salt - to taste;
- pepper - to taste.
Cooking method:
- Prepare the onion by cutting it into large cubes.
- Fry it until golden brown.
- Add chopped potatoes to the onions.
- Fry everything together for 10 minutes, covering the pan with a lid.
- Honey mushrooms need to be washed and cut into slices.
- Place the mushrooms in the pan and cook everything together for about 10 minutes.
- Add salt and spices at the end, stir.
- Sprinkle with chopped herbs (as in the photo).
With dried mushrooms
- Cooking time: 2 hours.
- Number of servings: 5 persons.
- Calorie content of the dish: 155 kcal per 100 grams.
- Purpose: for lunch, for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Dried butter beans are no worse than fresh ones, but you must remember to soak them in water first so that they soften. The second thing we must not forget is that mushrooms are not washed before drying. Otherwise, they may become moldy rather than dry. For this reason, the water in which the food has been soaked must be drained and thoroughly rinsed under cold water. Then you can use it as if it were fresh.
Ingredients:
- potatoes – 800 g;
- onions – 2 pcs.;
- boletus – 300 g;
- sour cream 20% – 2 tbsp. l.;
- salt - to taste;
- bay leaf – 3 pcs.;
- butter – 50 g.
Cooking method:
- Pour boiling water over the butter, cover with a lid, leave for about 1 hour.
- During this time, prepare the potatoes by peeling and cutting them.
- After an hour, put the butter in the same water on the fire and boil for 15 minutes.
- Chop and fry the onion.
- Drain the broth from the butter, rinse them, chop them if they are large.
- Add them to the onion, fry for 3-4 minutes.
- Place the tubers on the fire, filling them halfway with water.
- After the water in the potatoes boils, boil it for 15 minutes.
- It's time to add sour cream, butter with onions, salt, bay leaf.
- Simmer until done. This will take about 20 minutes.
With frozen mushrooms
- Cooking time: 45 minutes.
- Number of servings: 3 persons.
- Calorie content of the dish: 133 kcal.
- Purpose: for lunch, for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
If you decide to prepare a dish with frozen mushrooms that you are going to purchase in the store, pay attention to their condition: they should not stick together in lumps. The opposite indicates that the storage conditions were violated and it was defrosted more than once, then frozen again. Otherwise, these freezer fried potatoes with mushrooms are prepared just like those that use fresh ingredients.
Ingredients:
- potatoes – 5 pcs.;
- frozen chanterelles – 200 g;
- onions – 2-3 pcs.;
- oil - to taste;
- salt - to taste.
Cooking method:
- First, chop and fry the onion until it turns golden.
- Throw the chanterelles into the pan without defrosting them. Fry until the water has completely evaporated.
- Fry the potatoes separately. When it's ready, mix everything together and add salt.
- Fry for another 2-3 minutes.
With fresh mushrooms
- Cooking time: 1.5 hours.
- Number of servings: 5 persons.
- Calorie content of the dish: 280 kcal per 100 grams.
- Purpose: for lunch, for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
The most popular types of fresh mushrooms that are used in combination with potatoes are oyster mushrooms; champignons are suitable. Popular wild mushrooms include boletus, honey mushrooms, and boletus mushrooms, but if you have other options, choose what you like. The dish will not lose at all from this. The following recipe for potatoes with mushrooms involves cooking in pots, but in order for the products not to be bland, they will have to be fried first.
Ingredients:
- potatoes – 15 pcs.;
- onion – 1 pc.;
- champignons – 340 g;
- mayonnaise – 5 tbsp. l.;
- salt – 15 g;
- pepper – 10 g.
Cooking method:
- Clean and rinse all produce.
- Cut the mushrooms into slices and boil the champignons in boiling water for about 6 minutes.
- Finely chop the onion, fry in a frying pan for a couple of minutes, add the champignons. Fry everything together until golden brown.
- Cut the potatoes into pieces and place them in pots. Pour 100 g of water on top. Next, don’t forget to sprinkle with salt and pepper, and place champignons on top of the potatoes.
- Place the pots in a hot oven and bake for 30 minutes.
- Then check to see if you need to add water. Bake for another 20 minutes.
- Remove the pots again, add a couple of spoons of mayonnaise to each, and place back in the now turned off oven for 10 minutes.
With mushrooms and onions
- Cooking time: 30 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 195 kcal per 100 grams.
- Purpose: for breakfast.
- Cuisine: Russian.
- Difficulty of preparation: medium.
A dish of potatoes with mushrooms always tastes better with onions. This vegetable is necessary to add flavor to products, so it is difficult to overdo it, but if you add sour cream or cream sauce, a few cloves of garlic, then you will get baked potatoes that you won’t be ashamed to serve to guests. Sour cream will make the taste tender, and garlic will give aroma.
Ingredients:
- potatoes – 700 g;
- honey mushrooms – 500 g;
- onions – 3 pcs.;
- garlic – 3 cloves;
- sour cream – 150 g;
- oil - as needed;
- salt - to taste.
Cooking method:
- First, you need to finely chop the garlic, onion into half rings, fry everything together with butter, then put it in a separate bowl.
- Wash, cut the honey mushrooms and fry them too after the water has evaporated. Add salt and cover with a lid.
- In another frying pan, fry the potatoes over high heat until browned. Then cover with a lid and cook until fully cooked.
- Combine the main ingredients, sour cream, sprinkle with pepper and salt. Simmer covered for 5 minutes, turn off the heat.
- Sprinkle the dish with herbs and leave to steep for another 10 minutes.
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