Probably anyone who has seen the corresponding products at least once in their life knows how to cook potatoes with mushrooms. But if your eyes still haven’t wanted to linger on champignons, and then suddenly you come across wild mushrooms, buy a kilogram. And create some dish with them and your favorite root vegetables. If you are not confident in yourself, start simple. You will immediately understand that it is not difficult, takes little time, and brings a lot of pleasure.
Simple and hassle-free: stewed potatoes with mushrooms
Anyone who has ever cooked any vegetable stew will easily cope with this dish. The only rule: in order for the stewed potatoes with mushrooms to turn out tasty and aromatic, the catch from the “silent hunt” must first be fried. It is cut coarsely, since the mushrooms greatly decrease in size during processing. Honey mushrooms can even be fried whole. And they should not be cooked until they are ready: let in the juice, lightly brown, and set aside. Carrots and onions are cut into cubes and also fried until golden. The potatoes are peeled, coarsely chopped and set to boil. As soon as it boils, add salt and add all the other ingredients. The dish will simmer for about half an hour; shortly before the end, spices of your choice are added, and after removing from the heat, add greens - parsley or dill.
As you can see, there is nothing difficult or troublesome in preparing the dish “stewed potatoes with mushrooms.” The recipe can be varied. For example, add a couple of spoons of sour cream along with the spices. Or fry the meat and make the meal even more satisfying, tasty and attractive.
Shall we fry?
Of course, one of the most tempting options for how to cook potatoes with mushrooms is to fry them. However, this dish is a little more difficult to prepare. Again, the mushrooms will have to be fried separately, preferably in duck fat. Not everyone will be able to get it, then you will have to replace it with a mixture of vegetable and butter (one to one). First, the onions are simmered in a frying pan until translucent, then the mushrooms are added. It is necessary to fry until the end, until all the moisture has evaporated. Even then, the mushrooms are salted and peppered, and after a couple of minutes they are seasoned with oregano and thyme and transferred to a bowl.
Then the potatoes are fried. We won’t give advice here: cut it the way you like, fry it the way you like it. When the dish is almost ready, mushrooms are added and the process continues for a couple of minutes so that they warm up and the potatoes are imbued with their forest spirit. At the end, add finely chopped garlic, dill and parsley, mix again and call your loved ones to the table.
Sleeve and oven
Let’s not forget that each stove has an oven, since you can cook potatoes with mushrooms in it, too, in different ways. For example, using a cooking sleeve. First, the onion and carrot are fried; If desired, you can add garlic, just cut into slices and not crushed. Once it turns a pleasant golden color, add mushrooms. For sleeves, it is recommended to cut them finely. You can also add cream or sour cream if you want the mushroom component to resemble julienne. After these manipulations, you don’t need to overcook for long, about five minutes - it will still be baked. The potatoes are cut into small cubes, placed in a sleeve tied at one end, and the frying is poured on top. After tying the sleeve, you can gently shake it to mix the ingredients.
Baking time depends on the quantity of products taken. If you took 0.5 kg of potatoes, it will take about thirty minutes to cook at 180 degrees.
Baking with cheese
If you don’t like sleeved potatoes with mushrooms, you can use a different recipe. Grease the oven sheet with oil, place chopped tuber circles (5 millimeters thick) on it, salt them, sprinkle with pepper and basil. The next layer is made of onion rings. Place mushrooms on top - small ones whole, large ones cut in half. Sprinkle grated cheese on top of this culinary masterpiece and place in an oven preheated to the same 180 degrees for three quarters of an hour. Please note that the aroma will begin to tease earlier!
Pots: fast, tasty and effortless
The previous recipe does not exhaust the list of possibilities. How else can you cook potatoes with mushrooms in the oven? In pots, of course! The onions and mushrooms must first be fried (the latter not until fully cooked). Cut the potatoes either into thin semicircles or small cubes. Potatoes are placed at the bottom of each vessel and seasoned as in the previous recipe. Onion and mushroom frying is laid out on top and poured with sour cream sauce. The simplest is to stir the dairy product in a small amount of water and add sautéed flour. But if you have a family, crafty sauce recipe, use it. If you want a golden brown crust on top, sprinkle with cheese, but this is at your discretion. The oven for the dish must be heated to 150 degrees, and the pots must remain in it for a whole hour, since additional time will be needed to warm up the containers themselves. You can diversify the recipe: fry pork, beef or chicken over high heat - not completely, just to make it look nice - and put it at the very bottom. This way you will get tasty and aromatic potatoes with mushrooms and meat.
Don't let the multicooker sit idle
This useful kitchen helper excels at handling the ingredients in question. To make potatoes with mushrooms in a slow cooker a success, oil is poured into its bowl, where chopped onions are placed. In the “Baking” mode, it is fried for about five minutes, after which the prepared mushrooms are introduced and frying continues two more times. After the allotted time, chopped potatoes are added and spices are poured. The contents of the bowl must be mixed and liquid added. The simplest (but also least tasty) option is water. Potatoes with mushrooms in a slow cooker turn out to be more interesting if you add at least broth or soy sauce (sour cream - your choice). The dish will bake for an hour in the same mode. If desired, about ten minutes before the timer signal, you can fill it with cheese.
Whatever recipe you choose - bon appetit!
Potatoes are the main food product in our country. There are many ways to prepare it. Even with simple frying, you can add various ingredients to it. One of the most delicious combinations is with mushrooms. You can cook potatoes with forest mushrooms, or with champignons or oyster mushrooms.
Preparing food and utensils
No one will have any questions about what to do with potatoes: wash, peel, cut. But mushrooms will require more attention. To begin with, you should cut out all the damaged areas with a sharp knife, clean the legs if you have champignons, saffron milk caps or white mushrooms. If you have boletus or russula, then you need to clean the cap as well. You need to thoroughly wash the mushrooms, which have a lot of sand on them.
Salted mushrooms can be soaked for several hours, but fresh mushrooms, especially those intended for frying, should not be washed or soaked for a long time. The water after washing and soaking should drain completely.
You will need two high-sided frying pans, since you will have to fry the food separately. In order to prepare a dish with mushrooms and potatoes, you will need a large salad bowl for mixing the ingredients. Enameled dishes are used for boiling mushrooms.
Potatoes with mushrooms in the oven
This garlic and herb dish is a hearty and delicious combination. It can be served as a side dish or as a separate dish. For cooking, use any variety of mushrooms and cream with a fat content of 10%. As a sauce (instead of cream), you can use sour cream diluted with water.
You will need the following set of products:
Cooking steps:
Vegetables with cheese
The recipe for potatoes with mushrooms under a cheese crust will appeal to all lovers of exquisite taste. In order for the cheese to acquire a golden brown crust, a little mayonnaise is added to it.
Ingredients for preparing this dish:
Cooking steps:
- Peel the potatoes and cut into pieces.
- Pour oil into a frying pan and heat well. After the characteristic smoke appears, add potatoes and fry until golden brown.
- Salt the potatoes and do not forget to stir periodically.
- Wash and boil the mushrooms.
- Peel the onion and fry in a separate frying pan. After it has browned, add boiled mushrooms to it and fry everything together.
- Place potatoes on a baking sheet in layers, and mushrooms and onions on top. Rub the cheese coating on top and place in the oven for 20 minutes.
- If you wish, you can add herbs and garlic.
Dish in pots
This dish can diversify your daily menu. It is very easy to prepare, and most importantly, very tasty.
You will need the following products:
Cooking steps:
Stewed potatoes with mushrooms
This dish is best prepared in the autumn season, as it is better to use forest mushrooms. The dish will be more tender by adding sour cream and fresh herbs (at the end). You can prepare stewed potatoes according to this recipe using a slow cooker.
Products needed to prepare the dish:
How to properly prepare such a dish:
Mushrooms in tomato sauce
For the recipe for potatoes with mushrooms in tomato sauce you need to have the following products:
- potatoes - 800 g;
- dried mushrooms - 250 g;
- carrots and onions - 2 pcs.;
- garlic - 4 cloves;
- tomato paste - 5 tbsp. l.;
- bay leaf - 8 pcs.;
- allspice - 8 peas;
- mushroom or vegetable broth (you can use water);
- parsley and dill;
- pepper and salt to taste.
Cooking steps:
Potato casserole
To prepare this incredibly tasty dish, you the following products are needed:
How to prepare this casserole:
Potatoes baked with onions and mushrooms
In order to prepare this unusually tasty dish, you The following components will be required:
- champignons - 250 g;
- potatoes - 12 pcs.;
- hard cheese - 60 g;
- onion - 1 pc.;
- egg - 1 pc.;
- sour cream - 200 g;
- soy sauce - 3 tbsp. l.;
- butter - 40 g;
- vegetable oil.
- seasonings, salt and pepper.
Stages of the cooking process:
Potato zrazy
You will need the following components:
- chicken eggs - 2 pcs.;
- potato tubers - 8 pcs.;
- vegetable oil - 2 tbsp. l.;
- flour - about 2 cups;
- fresh mushrooms - 300 g;
- onion - 1 head;
- vegetable oil - 20 ml;
- pepper and salt to taste.
Stages of preparation immediately:
When it warms up, lay out the zrazy and fry until golden brown on all sides.
Potatoes with mushrooms– a quite tasty dish that we prepare every day. Sometimes we get bored with dishes, even our favorite ones. How can I fix this? Just prepare different recipes using your favorite products. I have 8 great ideas for making potatoes with mushrooms for you. Prepare and enjoy!
IngridHS/shutterstock
- National cuisine: European;
- Type of dish: Main courses;
- Yield: 2-4 servings;
- Preparation: 15 min;
- Cooking: 40 min;
- Prepared in: 60 minutes;
- Calories: 65.4;
1. Fried potatoes with mushrooms and onions
This dish was prepared long before the advent of metal utensils. For this they used leather bags and wooden baskets; and it was served on the tables of wealthy people. But now everything is much simpler - we have ovens. Prepare potatoes with mushrooms according to this recipe and feel like an 18th century countess!
Compound:
- 700 g potatoes, peeled and diced
- 1 tbsp. olive oil
- 0.5 kg fresh mushrooms, cut in half (or quarters)
- 6 cloves garlic, unpeeled
- 4 large shallots, cut into 4 pieces
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- salt to taste
- pepper to taste
Preparation:
Preheat the oven to 220ºC.
Place the potatoes in a pan with olive oil and bake for 20 minutes.
Add the garlic, shallots and herbs and cook for another 20 minutes until golden brown. Stir and add salt and pepper to taste. Serve immediately.
2.
Who doesn't love mashed potatoes? Prepare it with mushrooms according to this wonderful recipe and your family will simply adore you!
Compound:
- 8 tbsp. butter
- 1 tbsp. chopped fresh mushrooms
- ½ tbsp. chopped onion
- 2 tbsp. chopped fresh green onions
- 1 clove garlic, chopped
- 1 tbsp. white wine
- 6 tbsp. (about 1 kg) diced potatoes
- salt and freshly ground black pepper
- ½ tbsp. sour cream
- some warm milk
Preparation:
Melt 4 tablespoons of butter in a frying pan and simmer the mushrooms, all the onions and garlic. Add wine and simmer for about 15 minutes. Separately, boil the potatoes until tender and drain. Mash with a masher, adding the remaining butter, salt, pepper, sour cream and warm milk. Mix all ingredients until thick and creamy. Serve it up!
siamionau pavel/shutterstock 3. Roast potatoes and mushrooms
The good thing about this recipe is that it is versatile, you can use any mushrooms and add meat and/or some of your favorite vegetables. The taste will be different, but this will not spoil the dish in any way!
Compound:
- 2 large potatoes, diced
- 1 tbsp. mushrooms, halved or quartered
- 1 red onion, chopped
- 2 large cloves garlic, minced
- 1 tsp curry
- 1 tbsp. ground black pepper
- 1 tbsp. rapeseed oil
- salt to taste
Preparation:
Microwave the potatoes for 5 minutes with a few tablespoons of water.
Heat the oil in a non-stick frying pan and fry the onion until nicely browned. Add garlic, curry and black pepper and stir for a minute. Add mushrooms and stir. Fry them for 2-3 minutes. Add potatoes. Stir until the potatoes are golden brown. Add some salt. Serve hot!
BorisShevchuk/shutterstock 4.
Add croutons to a creamy and flavorful soup and it will be the best lunch ever! Your favorite ingredients come together in one pan and delight you with their unsurpassed aroma!
Compound:
- 2 leeks, finely chopped (white part)
- 1 clove garlic, finely chopped
- 4 medium potatoes, chopped
- 2 tbsp. butter
- 1 tbsp. olive oil
- ½ tsp. mustard powder
- 2 tbsp. flour
- ½ tbsp. water
- 3 tbsp. chicken broth
- salt, pepper, celery to taste
- ½ tbsp. grated cheddar cheese
- 2 tbsp. parmesan cheese
- 1 tbsp. milk
- 150 g chopped champignons
- crackers (optional)
Preparation:
Heat 1 tbsp in a frying pan over medium heat. butter and olive oil and fry the leeks, garlic and potatoes, stirring frequently. Do not let the potatoes burn.
Mix mustard, salt, pepper, celery and flour in a bowl. Gradually add water and chicken broth until everything is combined. Add potato mixture and bring to a boil. Reduce heat and cook for 1 hour.
Mash with a masher, add the cheddar and Parmesan, let the cheese melt, then add the milk, but do not boil. Cook mushrooms separately over medium heat in remaining 1 tbsp. butter until soft. Add to soup, stir. Serve hot, with crackers.
Elena M. Tarasova/shutterstock
5. Potatoes stuffed with mushrooms and bacon
This recipe immediately caught my eye. I immediately wanted to cook it, because it is quite original and seems very tasty. My expectations were met, now it's your turn!
Compound:
- 12 medium potatoes (as equal as possible)
- 2 slices bacon
- 250 g champignons
- 2 carrots
- 1 onion
- 50 g grated hard cheese
- 1 tbsp. ground hazelnuts
Preparation:
Boil the potatoes in their jackets in salted water until tender, but do not let them become soggy. Chop the bacon, mushrooms, onions, carrots and fry everything together over medium heat for 5 minutes. Don't forget to stir. Sprinkle with salt and pepper.
Preheat the oven to 180ºC.
Cut the boiled and cooled potatoes into halves lengthwise. Use a teaspoon to scoop out half the pulp from each piece. Add the removed pulp to the bacon and mushrooms, after mashing it with a fork. Mix the minced meat thoroughly. Add the hazelnuts and spoon the mixture into the cavity of each potato half. Place on a baking sheet, sprinkle cheese on top and bake in a preheated oven for 40 minutes. Serve with sour cream.
aliasemma/shutterstock 6.
Lapina Maria/shutterstock 8. Stewed potatoes with mushrooms and bacon
This is an ideal dish for those who like to eat a lot and satisfyingly. It is quite filling, the main thing is that your lunch (or dinner) is healthy and complete.
Compound:
- 8 medium potatoes
- 200 g bacon
- 500 g champignons
- 1 clove of garlic
- 1 tbsp. fresh chopped parsley
- 100 ml low-fat cream
- pepper, salt
Preparation:
Cut the washed and peeled potatoes into large cubes. Place in a roasting pan with heated oil, close the lid and cook for about 20 minutes over low heat. Add some salt. Meanwhile, fry the bacon, mushrooms and garlic. Season with salt and pepper. Add them to the potatoes along with the cream. Stir and cook for another 10 minutes. Sprinkle with herbs and serve.
AS Food studio/shutterstock Wonderful potato and mushroom dishes can delight you every day. There are a lot of options for preparing them, so we will come back to them. Start making these amazing recipes today. Which one will you start with?
Irina Kamshilina
Cooking for someone is much more pleasant than cooking for yourself))
Content
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, seasonings - the dish is very tasty, 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 preheated 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 calorie and more healthy. Stewed potatoes with mushrooms are best prepared 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 at the holiday 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. The finished dish does not lose at all from this combination; 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’s difficult to overdo it, but if you add sour cream or cream sauce, a few cloves of garlic, you’ll 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.
Video
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Step-by-step recipes for cooking potatoes with mushrooms in a frying pan, in a slow cooker or oven
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, simply fry both ingredients together, make a potato casserole with mushrooms, or stuff potatoes with mushrooms and bake them 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 interesting dish. In addition, by using different types of 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 frozen mushrooms must first be thawed before cooking 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 for potatoes with mushrooms, which will not be 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 in 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!
