Good day, dear readers! Today we have fried potatoes with mushrooms - this is a traditional Russian dish, which is surely a favorite in many families. Which is not surprising. After all, it is tasty, satisfying, easy and quick to prepare. The ingredients are quite affordable, and you can cook at any time of the year.

How to cook fried potatoes with mushrooms

Any mushrooms are suitable for cooking: fresh, frozen, dry, pickled, salted. Any varieties: white, chanterelles, milk mushrooms, in extreme cases, champignons or oyster mushrooms.

In addition, the dish will acquire a special taste if it is prepared from several varieties of mushrooms. If during the frying of mushrooms, add a little powder or crumb of dry porcini mushrooms to them, then the dish will acquire a special aroma. And dry mushrooms will become tastier and more aromatic if soaked not in water, but in milk, and do this for 10 hours.

It is better to use potatoes for a dish of medium-boiled varieties and with a low starch content. Salt should be at the end of frying, otherwise it will absorb excess fat and soften.

When chopping the tubers, put them in a bowl of water to prevent browning. And shifting the slices to the pan, remove excess liquid.

For frying the dish, it is advisable to use a large-diameter frying pan so that the potato slices do not break while mixing the food. Yes, and the ingredients will be better fried then.

If desired, at the end of cooking, flavor the dish with garlic passed through a press. And you can fry foods in any fat: lean, creamy or olive oil, lard, fat Or use a mixture of oils.

Ingredients:

  • Potatoes - 4-5 pcs.
  • Mushrooms - 400 grams (pickled milk mushrooms are used in this recipe).
  • Fat for frying (I use vegetable oil).
  • Salt - to taste.

Cooking:

If you have pickled mushrooms, then remove them from the jar, put them in a sieve, rinse under running water and let the liquid drain. After, cut into strips.

Fresh mushrooms, such as champignons, wash, wipe with a paper towel and cut.

Pour dry mushrooms with boiling water or milk and leave to soak for 2-3 hours. Then dry with a cotton towel and cut.

Heat a frying pan with fat and put the mushrooms to fry.

Fry on medium heat until lightly browned. The frying time depends on the selected mushrooms. Pickled and dried mushrooms cook faster, and champignons will first release a lot of liquid, which should evaporate, and only then the mushrooms will start to fry.

Peel the potatoes, wash and cut into strips, bars, cubes. If you do not fry immediately, then lower the tubers into a plate of cold water.

Heat another frying pan with oil and put the chopped potato tubers to fry.

Fry them on a medium flame until golden brown. Adjust the degree of roasting yourself. If you want very fried ones - keep on the stove for longer, less - bring to a light blush.

Combine potatoes with mushrooms in one pan. Season with salt and stir.

Cook over medium heat for 5-7 minutes. If you like a softer dish, then cover the pan with a lid with a steam outlet, if you prefer a crispy one, keep it outdoors.

Serve the finished dish to the table after cooking. You can supplement such a dish with fried eggs, fresh vegetable salad or any sauce.

Bon appetit and good mood.

We offer another selection of potato and mushroom recipes that are easy to cook even for the most inexperienced housewife. Using a minimum of ingredients, you will certainly get a great meal for hearty lunch or dinner, which will delight not only your family members, but also guests. Mushrooms of various varieties are suitable for preparing these simple dishes.

Karelian stew

  • 500 g chicken (breast),
  • 200 g fresh,
  • 1 carrot
  • 2 tubers of potatoes,
  • ½ parsnip root
  • 1 stalk leek,
  • water,
  • salt,
  • ground black pepper,
  • 4 tbsp. l. vegetable oil

1. To prepare this mushroom first course and potatoes need to be washed and peeled carrots, cut into thin strips. Wash and peel potatoes, cut into small cubes. Sort mushrooms, remove unsuitable, wash, cut. Wash the leeks, separate the white and green parts and cut each separately.

2. Wash the meat and cut into medium-sized pieces.

3. Put the white part of the leek, carrots, mushrooms and meat into the multicooker bowl and fry in a small amount of oil in the BAKING mode for 8-10 minutes.

4. Add the green part of the leek, parsnips, potatoes. Put salt and pepper, pour 1.5–2 liters of hot water and turn on the EXTINGUISH mode.

5. In this multicooker mode, the Karelian stew will be ready in 60 minutes.

6. When serving in this dish from chicken meat with mushrooms and potatoes you need to add sour cream and herbs.

Mushroom soup

Mushroom soup can be cooked on meat broth or just on the water. To prepare this dish of potatoes and mushrooms, the meat with bones must be washed, poured with water. When it boils, drain the water, wash the pot and meat and pour fresh water over the meat. Add a small onion and carrot. Rinse ½ cup white beans and soak in boiling water for 6-8 hours. Mushrooms can be used fresh or dried, washed and chopped. Add the mushrooms along with the beans to the broth and cook until almost done. 3 potatoes, peeled and cut into strips, add to the mushrooms. When potatoes are cooked, add 4 tablespoons pearl barley rinse and hold in hot water for 30-40 minutes, and then add to the soup, salt. Remove the carrots from the soup, mash them and return to the soup. If the soup was boiled in water, then you need to put the carrots in a pan in butter. Dilute two mushroom cubes well and add to the soup. Serve the first dish of potatoes with mushrooms and meat with sour cream.

Mushroom dish with potatoes and other vegetables

Baked portobello mushrooms with vegetable ratatouille


  • Zucchini - 150 g
  • Eggplant - 150 g
  • Olive oil - 40 ml
  • Garlic - 1 clove
  • tomatoes in own juice– 300 g
  • Portobello mushrooms - 4 pcs.
  • Potatoes - 4 pcs.
  • Parmesan - 100 g
  • Mix lettuce leaves– 150 g
  • Basil - 4-5 sprigs
  • Salt pepper

For this dish of mushrooms, potatoes and other vegetables, zucchini and eggplant should be cut into cubes, fried in olive oil with garlic for 2-3 minutes. Add chopped tomatoes and basil, fry for another 3-5 minutes. Add salt and pepper to taste. Cut the potatoes into flat circles, salt and pepper. Lay potatoes on a baking sheet.

Arrange the portobello mushroom caps on top of the potatoes in a baking dish, convex side down. Put vegetable ratatouille inside the hats.

Sprinkle with grated Parmesan and bake at 180°C for 5-7 minutes.

Put the finished mushrooms on plates and serve with lettuce and basil.

Recipe for a second course with potatoes and mushrooms in the oven

Baked potatoes with morel sauce

  • Dried morels - 50 g
  • Vegetable oil - 30 ml
  • Cognac - 40 ml
  • Cream - 300 g
  • Potatoes - 4 pcs.
  • Butter - 50 g
  • Basil purple - 1-2 sprigs
  • Tarragon - 1-2 sprigs
  • Watercress - 20 g
  • Salt pepper

To cook this dish of potatoes and mushrooms in the oven, you need to make a sauce. Morels pour boiling water and let it brew for 2 hours, then cut into slices, fry in vegetable oil, pour in cognac, evaporate. Pour in some water and cream, cook for 3-5 minutes. Add salt and pepper to taste.

Wash potatoes, wrap in foil and bake at 160°C for 30-40 minutes.

Get the finished potatoes, cut in half, put butter inside, put in plates with morel sauce.

Put bouquets of spicy greens on top of potatoes.

Recipes with chicken, mushrooms and potatoes

Chicken with mushrooms and potatoes

Very tasty but not diet dish- chicken with potatoes and mushrooms in the oven. The recipe will make it easy and quick to prepare. You will need:

  • chicken thighs - 700 g. They are more fatty than the breast, but the potatoes also acquire a completely different taste;
  • potatoes - 1 kg;
  • mushrooms - 300 g. The most affordable dish is chicken with champignons and potatoes in the oven, but you can use mushrooms, chanterelles, oyster mushrooms, it will be delicious every time!
  • onion - 3 heads. It takes so much to get more juice to cook potatoes;
  • vegetable oil, balsamic vinegar (or dry wine), french mustard with grains soy sauce- all components for 2 tbsp. spoons;
  • salt and pepper.

Cooking:

1. Make the marinade: mix mustard, soy sauce, balsamic, mustard, add pepper and salt.

2. Dip each piece of chicken into it and leave to marinate.

3. Peel the potatoes, cut into rings and place in a mold.

4. Cut the mushrooms coarsely (if small, leave as is) and put on top.

5. Chop the onion into rings, lay in the next layer.

6. Sprinkle with salt, shake the mold several times, then pour in 100 ml of water.

7. Lay out the chicken pieces, pour the rest of the marinade over.

8. Cover tightly with foil or a baking sleeve. It depends on how evenly the potatoes and meat are cooked.

9. After 50 minutes, check the fillet for doneness. If clear juice flows out, you can turn it off.

Mushroom goulash in chicken broth


  • Potato - 180 g
  • Onion - 150 g
  • Sweet pepper - 150 g
  • – 200 g
  • – 200 g
  • White mushrooms - 200 g
  • Chicken broth - 250 ml
  • Parsley - 2-3 sprigs
  • Vegetable oil - 150 ml
  • Salt pepper

Cut all vegetables into medium cubes, fry in vegetable oil until golden brown.

Cut the mushrooms and fry in the remaining vegetable oil until golden brown.

Combine vegetables and mushrooms, pour in the broth and cook for 10-15 minutes, stirring occasionally. Add salt and pepper to taste.

When serving a dish with mushrooms and potatoes in chicken broth, garnish with parsley.

Recipe for potatoes, meat and mushrooms in a slow cooker

Potato casserole with meat

  • 1 kg potatoes
  • 600 g minced beef and pork,
  • 200 g dried mushrooms
  • 1 onion
  • 2 tbsp. l. flour,
  • 2 eggs, salt,
  • ground black pepper

1. Peel the potatoes, boil in salted water until soft, mash in a puree.

2. Add eggs to the still hot puree, salt, pepper and flour, knead until smooth.

3. Fry minced meat and finely chopped onion in a slow cooker in the BAKING mode until tender (15 minutes), adding the mushrooms chopped in advance, salt and pepper to taste.

4. Transfer the fried minced meat to a bowl, do not wash the multicooker bowl.

5. Put half of the mashed potatoes on the bottom of the bowl, on it - all the minced meat, on top - the remaining mashed potatoes. Cook in the BAKING mode for 50 min.

6. Remove the bowl with the casserole from the multicooker, cover with a flat dish on top, Gently turn the bowl over to remove the casserole.

7. Slice this delicious mushroom and potato dish and serve hot.

Recipes for main courses of minced meat, mushrooms and potatoes

Zrazy potato

Required:

  • 15 potatoes
  • 2 eggs,
  • 1 st. a spoonful of butter or bacon,
  • 2 tbsp. spoons of flour
  • 1/2 cup breadcrumbs,
  • 2 cups sour cream sauce
  • salt to taste.

For minced meat:

Cooking method.

Mash hot boiled potatoes or, having cooled it, pass through a meat grinder. Add the egg, salt, a little oil and knead the dough. Then take a piece of dough (80 g), flatten it, put the cooked minced meat in the middle. Bend the edges of the dough, pinching them and giving the zrazy an oval shape. Sprinkle the zrazy with flour, dip in a beaten egg, roll in breadcrumbs and fry in a pan with butter or bake in the oven.

Fry chopped onions and boiled mushrooms intended for minced meat in oil, add salt, pepper, parsley and mix. Instead of mushrooms, you can put an omelet from one beaten egg.

Sour cream or tomato sauce for this second course of minced meat, mushrooms and potatoes is served separately.

A dish of potatoes, minced meat and frozen mushrooms in the oven

For cooking we need:

  • 5-6 medium potatoes
  • 400-500 g minced meat
  • 300-400 g frozen mushrooms
  • salt dry dill mayonnaise

Preparation: For potatoes, I used Ground beef, but pork or mixed is also suitable. With pork, the dish will turn out fatter, with beef, respectively, drier. Spread the mince in an even layer on a baking sheet. The bottom can not be lubricated with oil. Top with dried dill and salt. Lay a layer of potatoes on top. It is better to cut into thin circles. The thinner the plastics, the more tender our potatoes will be. Too thick a layer is also not worth doing. Then again a little salt. The next step is the mushrooms. I used mushrooms. But you can also take oyster mushrooms. If the mushrooms are large, they must be cut. We spread the third layer on potato mugs. Top with a little mayonnaise. To make the dish airy, mayonnaise can be poured with thin stripes. To do this, cut off a corner in a bag of mayonnaise and squeeze it out through a small slot.

The final step is to lay out the last layer of potato plastics. Lubricate with a little mayonnaise and salt. We put in a preheated oven to 180 C for 40 minutes.

A dish of potatoes, porcini mushrooms and cheese

Potato casserole with mushrooms

  • Potato - 1 kg
  • Butter - 50 g
  • Cream 33% - 200 g
  • Parsley - 1 bunch
  • Gouda cheese - 150 g
  • White mushrooms - 200 g
  • Onion - 2 pcs.
  • Olive oil - 100 ml
  • Thyme - 1-2 sprigs
  • Garlic - 4 cloves
  • Salt pepper

To prepare this dish with mushrooms and cheese, potatoes need to be peeled, boiled until cooked and mashed. Melt the butter in the warmed cream, add to the potatoes and beat with a whisk to make an airy puree, season with salt.

Finely chop the parsley. Grate the cheese.

Peeled porcini mushrooms and onion cut into small cubes, fry in olive oil with thyme and garlic. Add salt and pepper to taste.

Mix half of the cheese, mushrooms, onion and chopped parsley with mashed potatoes and put in a baking dish. Sprinkle the second course with the remaining cheese and bake at 180°C until golden brown.

The second dish of potatoes with mushrooms, cheese and milk

Potato casserole

Required:

  • 8 potatoes
  • 2-3 eggs
  • 100 gr fresh mushrooms,
  • 1 st. oil spoon,
  • 1/2 cup milk or 2 tbsp. spoons of sour cream
  • 2 tbsp. spoons grated cheese,
  • breadcrumbs,
  • salt to taste.

Cooking method.

Cut the boiled potatoes into slices, put on a baking sheet greased with breadcrumbs and sprinkled with breadcrumbs. Then chop the chopped mushrooms over the potatoes, beat the eggs, salt, add a little milk or sour cream and pour over the potatoes, sprinkle with grated cheese on top, pour over with butter and bake in the oven until golden brown. Serve the second dish of potatoes, mushrooms and cheese on the table in the dish in which it was baked.

Other potato dishes with mushrooms

Potatoes fried with onions and mushrooms

Required:

  • 8 potatoes
  • 3 bulbs
  • 1 st. a spoonful of fat
  • 500 g fresh mushrooms,
  • salt to taste.

Cooking method.

Boil the peeled and chopped mushrooms in salted water, then remove, let the water drain, put in a pan with heated fat and fry.

Peel potatoes, wash, cut into slices and fry in fat. At the end of frying, salt, mix with fried mushrooms and fried onions.

When serving, you can put fried potatoes on one end of the dish, on the other - fried mushrooms and garnish with fried onion slices on top.

Fried new potatoes with oyster mushrooms and herbs

  • New potatoes - 600 g
  • Green onions - 1 bunch
  • Oyster mushrooms - 300 g
  • Shimji mushrooms - 100 g
  • Olive oil - 150 ml
  • Thyme - 1-2 sprigs
  • Rosemary - 1-2 sprigs
  • Garlic - 4-5 cloves
  • Dill - 1 bunch
  • Salt pepper

Wash young potatoes thoroughly, boil until tender, cut into halves.

Rinse green onions. Mushrooms clean, cut arbitrarily.

Fry potatoes, mushrooms, green onions (without chopping) with thyme, rosemary and garlic on a portion of olive oil, season with salt and pepper.

Serve the dish with mushrooms and potatoes to the table, drizzling with olive oil and sprinkling with chopped dill.

Mashed potatoes with stewed mushrooms

  • Potato - 1 kg
  • Butter - 50 g
  • Champignons - 200 g
  • Olive oil - 30 ml
  • Onion - 50 g
  • Garlic - 2 cloves
  • Cream - 450 ml
  • Soy sauce - 30 ml

Peel the potatoes, cut into 4 parts and put to boil until tender. Then wipe or mash into a smooth puree with the addition of butter and a portion of cream. Salt to taste.

Cut mushrooms into 4 parts, fry in olive oil.

Add chopped onion and garlic clove. Fry for 2-3 minutes.

Pour in some of the cream and soy sauce, simmer for 2 minutes.

Put the mashed potatoes on plates, make indentations in the middle with a spoon and put the stewed champignons there.

Potato roll with mushrooms

Required:

  • 15 potatoes
  • 1 cup starch
  • milk,
  • 1 st. a spoonful of breadcrumbs,
  • 11/2 cups sour cream sauce
  • 1 st. butter spoon,
  • salt to taste.

For mushroom stuffing:

  • 15 dried mushrooms
  • 2-3 bulbs
  • 1 st. flour spoon,
  • 2 tbsp. spoons of sour cream
  • ground pepper,
  • salt to taste.

Cooking method.

Mash the peeled boiled potatoes well or pass through a meat grinder. Add starch, a little milk, salt and knead the dough. Instead of starch, you can pour a glass of flour into the potato mass and beat in an egg. Roll out the prepared dough in a thick layer, put minced mushrooms, boiled meat or cabbage on it, then roll the dough into a roll, pinch the edges well and put on a greased sheet. Lubricate the surface of the roll with a beaten egg or sour cream, sprinkle with breadcrumbs, pierce in 2-3 places so that the air can escape freely, pour over with oil and bake in the oven until it is reddened. When serving, cut the roll into slices 2 cm thick. Serve sour cream sauce (you can use tomato, onion or horseradish sauce) separately.

Boil dried mushrooms for minced meat, rinse thoroughly, pass through a meat grinder and, together with finely chopped onions, fry in oil. Fry the flour with butter, dilute with mushroom broth, cook a little, add pepper, salt, a little sour cream and, mixing with mushrooms, stuff the roll.

Potato casserole "Summer"

Required:

  • 15 potatoes
  • 2 eggs,
  • 1 carrot
  • 1 st. oil spoon,
  • 2 tbsp. tablespoons sour cream (optional)
  • 2 cups tomato sauce
  • salt to taste.

Cooking method.

Boil the peeled potatoes, drain the water, mash or pass through a meat grinder, then add the grated boiled carrots, salt, eggs, oil and mix everything. If there are no eggs, you can add a couple of tablespoons of flour and, if necessary, dilute everything with hot milk.

Put the prepared mass on a baking sheet greased with butter and sprinkled with breadcrumbs or flour, smooth the surface of the mass, grease with a mixture of sour cream and egg, sprinkle with breadcrumbs and bake in the oven until it is browned.

Potato casserole can be made with boiled meat, dried mushrooms, herring with mushrooms or stewed cabbage. The filling is placed between two layers of mashed potatoes. If a potato casserole they are made without filling; grated cheese or cottage cheese can be added to the mass before baking.

Before serving this dish, cooked in the oven with potatoes and mushrooms, you need to cut it into pieces and pour over with tomato (or sour cream) sauce. For the casserole minced meat you can serve horseradish sauce.

Potatoes are the staple food in our country. There are many ways to prepare it. Even with simple roasting, various ingredients can be added to it. One of the most delicious combinations - with mushrooms. You can cook potatoes with wild mushrooms, you can with champignons or oyster mushrooms.

Preparing food and dishes

How to deal with potatoes - no one will have any questions: wash, peel, cut. But mushrooms will require more attention. To begin with, it is worth cutting out all the damaged areas with a sharp knife, clean the legs if you have champignons, mushrooms or white mushrooms. If you have butter or russula, then they need to clean the hat as well. It is necessary to rinse the mushrooms properly, on which there is a lot of sand.

Salted mushrooms can be soaked for several hours, while fresh ones, especially those intended for frying, should not be washed and soaked for a long time. Water after washing and soaking should drain completely.

You will need two pans with high sides, as you will have to fry the products separately. In order to prepare a dish with mushrooms and potatoes, you will need a large salad bowl for mixing products. Enamelware is used for boiling mushrooms.

Potatoes with mushrooms in the oven

This dish with garlic and herbs has a hearty and delicious combination. It can be served as a side dish or on its own. For cooking, any varieties of mushrooms and cream with a fat content of 10% are taken. 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

Recipe for potatoes with mushrooms cheese crust will appeal to all lovers of exquisite taste. To buy cheese golden brown, add a little mayonnaise to it.

Ingredients for this dish:

Cooking steps:

  • Peel potatoes and cut into pieces.
  • Pour oil into a frying pan and heat well. After a characteristic smoke appears, pour in the potatoes and fry until golden brown.
  • Salt the potatoes and remember to stir occasionally.
  • Wash mushrooms and boil.
  • Peel the onion and fry in a separate pan. After it is reddened, add boiled mushrooms to it and fry everything together.
  • Lay potatoes on a baking sheet in layers, and mushrooms with onions on top. Rub on top cheese coat and put in the oven for 20 minutes.
  • You can add herbs and garlic if you like.

Dish in pots

This dish can diversify the daily menu. It is very easy to prepare, and most importantly, very tasty.

You will need these products:

Cooking steps:

Stewed potatoes with mushrooms

This dish is best prepared in the autumn season, as it is better to take forest mushrooms. More tender dish obtained by adding sour cream and fresh herbs (at the end). Prepare stewed potatoes According to this recipe, you can also use a slow cooker.

Products needed to prepare the dish:

How to prepare this dish:

Mushrooms in tomato sauce

For the recipe for potatoes with mushrooms in tomato sauce You must 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

In order to prepare this unusually delicious dish, you need the following products:

How this casserole is prepared:

Potatoes baked with onions and mushrooms

In order to prepare this unusually tasty dish, you you will need the following components:

  • 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 cooking zraz:

When it warms up, lay out the zrazy and fry until golden brown on all sides.

You can add any mushrooms to potatoes. Mushrooms and oyster mushrooms, as well as white, boletus and boletus can be used without pre-treatment. And here are the rest Forest mushrooms it is recommended to first boil in salted boiling water for 20-30 minutes so that bitterness leaves them.

Ingredients

  • 1 onion;
  • a few tablespoons of vegetable oil;
  • 500 g mushrooms;
  • 1 kg of potatoes;
  • salt - to taste;
  • 1 bunch of dill.

Cooking

Ingredients

  • 1 carrot;
  • 1 onion;
  • 1 kg of potatoes;
  • 400 g mushrooms;
  • salt - to taste;
  • ground black pepper - to taste;
  • 3 tablespoons of vegetable oil.

Cooking

Grate the carrots coarse grater. Cut the onion into half rings, and the potatoes and mushrooms into large pieces.

Put the prepared ingredients in a bowl, add salt, pepper and oil and mix. Transfer everything to a baking bag and seal the edges tightly.

Place the sleeve on a baking sheet or baking dish. Poke a few holes in the bag to let the air out. Put in an oven preheated to 200 ° C for 40-50 minutes.

If you want the potatoes to brown, cut the top of the bag 10-15 minutes before the end of cooking.

Ingredients

  • 1 onion;
  • 1 carrot;
  • 2-3 tablespoons of vegetable oil;
  • 500 g mushrooms;
  • 1 kg of potatoes;
  • water;
  • salt - to taste;
  • ground black pepper - to taste;
  • 2 dried bay leaves.

Cooking

Cut the onion into small cubes and grate the carrots on a coarse grater. Heat the oil in a deep frying pan and fry the onion in it until soft. Then add carrots and fry lightly.

Cut the mushrooms into small pieces and arrange them with the vegetables. Cook, stirring, over medium heat until light golden brown.

Coarsely chop the potatoes. Put it in a pan and pour hot water so that the pieces are almost completely covered. Simmer over medium heat, covered, for about 20 minutes until soft.

5 minutes before the end of cooking, add salt, pepper, parsley and mix. You can also use other seasonings of your choice. Leave before serving ready meal covered for 15-20 minutes and remove the bay leaves.


iamcook.ru

Ingredients

For 2 pots:

  • 4-5 potatoes;
  • 1 onion;
  • 200 g mushrooms;
  • 2 tablespoons of vegetable oil;
  • salt - to taste;
  • ground black pepper - to taste;
  • 4 tablespoons of sour cream;
  • 4-5 tablespoons of water;
  • 2 tablespoons of butter.

Cooking

Cut the potatoes into slices, the onion into half rings, and the mushrooms into large pieces. Lightly fry the onion and mushrooms in hot vegetable oil until golden brown.

Put some of the potatoes, onions and mushrooms in the pots. Repeat layers, sprinkling them with salt and pepper. The top should be a layer of potatoes.

Mix sour cream and water until smooth. Place a spoonful of butter on top of the potatoes and pour over sour cream sauce.

Close the pots with lids and bake for 30 minutes at 200°C. Remove the lids and cook for 10 more minutes to brown the potatoes.

Ingredients

  • 2 tablespoons of flour;
  • 600 ml of milk;
  • salt - to taste;
  • ground black pepper - to taste;
  • 1 teaspoon dried thyme;
  • 3 cloves of garlic;
  • 1 onion;
  • 1 kg of potatoes;
  • 500 g mushrooms;
  • 200 g hard cheese.

Cooking

In a frying pan, lightly fry the flour until golden brown. Pour the milk in parts, constantly working with a whisk so that there are no lumps. Season the sauce with salt, pepper and thyme.

Finely chop the onion and garlic. Put the vegetables in the sauce, mix and cook for another 5 minutes over low heat.

Cut the potatoes into thin slices, and the mushrooms into slices or small pieces. Grease a baking dish with butter. Put half the potatoes there, spread the mushrooms on top and brush them with half the sauce.

Lay out the remaining potatoes and spread the second half of the sauce over them. Bake at 190°C for approximately 45 minutes. Then sprinkle the dish with grated cheese and cook for another 10 minutes.

Ingredients

  • 4-5 large potatoes;
  • 150 g of mushrooms (best of all - champignons);
  • ½ bunch of dill;
  • salt - to taste;
  • ground black pepper - to taste;
  • 2-3 tablespoons of vegetable oil.

Cooking

Make several transverse deep cuts on each potato at a distance of about 5 mm from each other. To avoid accidentally cutting the potato completely, place wooden sticks under it.

Cut the mushrooms into small cubes. Mix them with chopped dill, salt and pepper. Gently start mushroom stuffing each slice of potato.

Lay out stuffed potatoes on a lined baking sheet and brush with oil. Cover with a second sheet of foil and put in an oven preheated to 200 ° C for 30-40 minutes. Then remove the foil and cook for another 5-10 minutes to brown the potatoes.

It may take longer to roast, depending on the size of the vegetables. Pierce the potatoes with a fork or knife: if they are soft, you can pull them out of the oven.

Ingredients

  • 350 g mushrooms;
  • 1 onion;
  • 1 tablespoon of butter;
  • 1-2 tablespoons of vegetable oil;
  • 1 kg of potatoes;
  • water;
  • salt - to taste;
  • ¼ teaspoon ground nutmeg;
  • 2 dried bay leaves;
  • 120 g sour cream;
  • 1 bunch of dill.

Cooking

Cut the mushrooms into large pieces, and the onion into small cubes. Melt butter in a deep frying pan and add vegetable oil. Fry the mushrooms until golden brown. Add onion and cook until soft.

Put the potatoes cut into large cubes in the pan. Pour in enough hot water to almost completely cover the potatoes. Add salt nutmeg and lavrushka and simmer over medium heat for about 20 minutes until the potatoes are soft.

Pour 4-5 tablespoons of warm water into sour cream and mix. Add to potatoes and mushrooms and simmer for another 5 minutes. At the end of cooking, add chopped dill, mix and remove the parsley.

Dishes from mushrooms and potatoes are a must on the menu of any restaurant of Russian cuisine. This is the so-called "classic of the genre", such uncomplicated dishes were a necessary attribute of the peasant table. But, despite all the seeming simplicity of cooking recipes for potatoes with mushrooms, such food is very satisfying and no less tasty than the most intricate dishes.

The first selection of recipes is devoted to how to cook potatoes with mushrooms stewed in a pan.

Mushrooms stewed with potatoes

Ingredients:

For this recipe for potatoes with mushrooms, you will need 400 g of mushrooms, 4-5 potatoes, 1/2 cup sour cream, 1 tbsp. spoon of tomato puree, 2 tbsp. tablespoons butter, 1 onion, salt, pepper, bay leaf to taste, dill.

Cooking:

Peel the mushrooms, rinse and dip in boiling water for 5-6 minutes. Then put it in a colander and let the water drain. Cut the mushrooms into slices, put in a deep frying pan, pour over the sour cream. In the same pan, add tomato puree, salt, pepper, bay leaf.

Put the pan on medium fire and simmer a little (7-10 minutes).

Peel potatoes, rinse, cut into slices, fry, mix with chopped fried onions and combine with mushrooms. Cover the pan with a lid and simmer until all products are cooked.

Prepared according to this recipe stewed potatoes with mushrooms, sprinkle with herbs when serving.

Mushrooms stewed in broth

Ingredients:

1 kg of mushrooms, 4-5 potatoes, 4 tbsp. tablespoons of vegetable oil, parsley and dill, salt, 1/2 cup broth (meat or mushroom).

Cooking:

Peel the mushrooms, rinse and boil in salted water, add chopped potatoes, transfer to a pan with hot oil, add meat or mushroom broth, cover and simmer until done.

As you can see in the photo, potatoes with mushrooms prepared according to this recipe should be sprinkled with chopped herbs when served:

Aspen mushrooms stewed in spicy sauce

Ingredients:

For this recipe for cooking potatoes with mushrooms, take 700 g of boletus, 1 glass of vegetable broth, 2-3 potatoes, 40 g of flour, 2 tbsp. tablespoons butter, 1 onion, salt, pepper, lemon juice, mustard, sugar.

Cooking:

Mushrooms clean, rinse, cut into slices, add chopped potatoes and simmer until the juice is released. Further, according to the recipe for potatoes with mushrooms, flour and finely chopped onion should be browned in a saucepan in hot oil, add vegetable broth, mustard, lemon juice, salt, pepper, a pinch of sugar and simmer the mushrooms until tender.

stewed mushrooms

Ingredients:

750 g fresh or canned mushrooms, 2-3 potatoes, 3 tbsp. tablespoons butter, 1/2 cup white wine, 1 teaspoon black pepper, parsley, lemon juice.

Cooking:

Mushrooms clean, wash and cut, put in a saucepan, add chopped potatoes and simmer, putting oil. When they are soft, add white wine, black pepper and a bunch of finely chopped parsley.

Look at the photo - stewed potatoes with mushrooms can be seasoned with lemon juice when served:

Potatoes stewed with fresh mushrooms

Ingredients:

750 g potatoes, 500 g fresh or 200 g, 2 onions, 1/2 cup sour cream, 3 tbsp. tablespoons of butter, 1 bunch of herbs, 2 bay leaves, 2 sprigs of parsley, salt, pepper.

Cooking:

Cleaned and washed fresh mushrooms scald with boiling water, chop and fry in a pan with chopped onions. Peeled potatoes cut into slices, fry and put together with fried mushrooms in a pan, pour water to the level of the top layer, add salt, bay leaf, pepper, parsley and cover the pan with a lid. Simmer 30 min. You can put sour cream in potatoes.

When serving, remove parsley, bay leaf, sprinkle potatoes with chopped herbs. Potatoes can be cooked with dried mushrooms. To do this, pre-cook the mushrooms, chop and fry with onions. Part of the mushroom broth can be used to stew potatoes.

How else to cook potatoes with mushrooms

Here you will learn how to cook potatoes with mushrooms and other ingredients.

Beef stroganoff with mushrooms and potatoes

Ingredients:

600 g pork (tenderloin), 400 g, 400 g young potatoes, 400 g onions, 200 ml ketchup, 200 g sour cream, salt and freshly ground black pepper - to taste, 80 ml olive oil for frying.

Cooking:

Wash the potatoes thoroughly, boil in their skins in salted water for 20 minutes after boiling the liquid.

Cool the boiled potatoes, cut each tuber into 4 parts, then cut into sectors.

Wash, dry and clean the mushrooms, cut each mushroom into 4 pieces. Chop the peeled onion into strips. Fry potatoes, onions, mushrooms and pork in hot olive oil for 4-6 minutes. Add ketchup and sour cream to this dish with mushrooms and potatoes, mix, heat for 1 minute.

Morels with potatoes

Ingredients:

400 g morels, 2 potatoes, salt, red mushroom sauce.

Cooking:

Mushrooms chop, boil in salted water, drain. Steam the potatoes. Prepare red mushroom sauce, heat potatoes with morels in it, without boiling.

Boiled potatoes with onions and mushrooms

Ingredients:

1 kg of potatoes, 360 g of onions, 480 g of fresh mushrooms, 80 g of butter, 2 teaspoons of parsley or dill, salt.

Cooking:

Finely chop the onion. Cut the processed mushrooms into slices.

Fry food with oil.

Pour the potatoes boiled in salted water with butter, put onions and mushrooms. A dish of mushrooms and potatoes prepared according to this recipe should be sprinkled with herbs.

Potato zrazy with mushrooms

Ingredients:

1 kg potatoes, 100-125 g dried or 200-250 g fresh mushrooms, 2 onions, 2-3 tbsp. tablespoons butter, 100 g sour cream, crackers, salt, pepper, 1 egg yolk.

Cooking:

Mix boiled dried or fresh mushrooms with finely chopped fried onions and lightly fry, salt and pepper.

Divide mashed potatoes into patties. Put the filling in the middle of each cake, connect the edges, give the shape of a pie, brush with an egg, roll in breadcrumbs.

Fry, put on a dish, pour oil from the pan on top.

Boiled potatoes with oyster mushroom

Ingredients:

300 g salted, pickled or fried oyster mushrooms, 100 g boiled potatoes, 1 pickle, 1 onion, 200-300 g sour cream, salt, sugar, mustard.

Cooking:

Boil potatoes. Cut the ingredients into even slices, add sour cream, salt, sugar and mustard to this delicious dish of mushrooms and potatoes.

Recipes for cooking potatoes in a pot with mushrooms

And how to cook potatoes with mushrooms in the oven in portioned pots?

Mushrooms stewed in a pot

Ingredients:

600 g (, boletus, champignons) mushrooms, 2-3 potatoes, 100 g butter or margarine, 200 g sour cream, 20 g breadcrumbs, salt.

Cooking:

Peel the mushrooms, rinse, cut into large pieces, add chopped potatoes, put in ceramic pots, add butter or margarine, salt, sour cream, ground wheat crackers and bring to readiness in the oven. Cooking potatoes with mushrooms in a pot according to this recipe is necessary by closing the lid.

Mushrooms stewed with potatoes and cinnamon

Ingredients:

500 g mushrooms (porcini, boletus), 2-3 potatoes, 1 cup cream, 1 tbsp. a spoonful of butter, cinnamon to taste, salt, parsley and dill, cloves, pepper, bay leaf.

Cooking:

Peel fresh mushrooms, rinse and scald, then cut into slices, salt and lightly fry. After that, put the mushrooms in a pot or pan and pour boiled cream.

Tie parsley and dill greens, put cinnamon, cloves, pepper, bay leaf in the middle of the bunch and put in a saucepan with mushrooms.

Salt the mushrooms, add chopped potatoes, cover with a lid and place in a moderately heated oven for 1 hour to stew. When the mushrooms are ready, take out the bound greens.

Here you can see photos for recipes for potatoes with mushrooms cooked in pots:

Recipes for cooking dishes from potatoes and mushrooms baked in the oven

Here are a few more recipes on how to cook potatoes with mushrooms in the oven.

Potato baked with ham and mushrooms

Ingredients:

800 g potatoes, 120 g ham, 200 g champignons, 100 g onions, 20 g flour, 120 g sour cream, 400 ml broth, 60 g butter, 4 g grated cheese, parsley.

Cooking:

Cut the onion, champignons into strips and sauté separately in oil.

Then mix, add sour cream, finely chopped ham, broth, flour and simmer for 10-15 minutes. Boiled potatoes cut into large cubes, put on a frying pan greased with ham fat, pour over the mixture prepared from ham and mushrooms, sprinkle with cheese, sprinkle with melted butter and bake in the oven. Cooked in the oven according to this recipe, potatoes with mushrooms, sprinkle with parsley when serving.

Potato buns with mushrooms

Ingredients:

  • 50 g dried mushrooms, 1 onion, 50 g butter, 10 potatoes, 1 1/2 cups wheat flour, 1 egg, salt to taste.
  • To prepare buns with potatoes and mushrooms in the oven, you will need a sauce of 3 teaspoons of flour, broth, onion and salt.

Cooking:

Boil dried mushrooms in salted water and finely chop. Chop a large onion and fry in a pan with oil until golden brown. Then put mushrooms here and fry them together with onions.

2 tbsp. set aside a spoonful of the mixture for making the sauce, and use the rest as minced meat for buns.

Boil mashed potatoes and, adding flour (1/2-3/4 cup) to it, knead the dough, which can be molded.

Put it on a table sprinkled with flour and roll into a sausage with a diameter of 3-4 cm.

Cut the sausage into slices and shape them into cakes. In this case, half of the cakes should be smaller in size.

Put large cakes on a greased baking sheet, on them - minced mushrooms.

Bend the edges of each cake up and close with smaller cakes. Gently pinch the edges, and brush the top with egg.

Put a baking sheet with cakes in the oven and let them brown.

Sauce preparation. Fry the flour in a pan, stir it with the broth until the consistency of sour cream, add the remaining mushrooms with onions, bring the mixture to a boil and remove from heat.

Drizzle finished buns with sauce.

How to cook a dish of potatoes with mushrooms in the oven

And another selection of recipes on how to cook potatoes with mushrooms to diversify your diet.

Potatoes baked with pork and mushrooms

Ingredients:

1 kg potatoes, 500-800 g pork (fillet, neck), 100-200 g fresh-frozen porcini mushrooms, 100 g hard cheese (for example, Russian), 200-300 sour cream, 200 ml cream 20-33% fat, 2 onions, a bunch of green onions, salt and a mixture of peppers - to taste, 3 tbsp. l. vegetable oil for frying and greasing.

Cooking:

Wash the potatoes thoroughly, boil in their skins in salted water for 30 minutes after boiling the liquid, cool, peel. Cut pork into cubes, peeled onion into strips. Wash, dry and clean the mushrooms, finely chop.

Combine meat and onion, salt and pepper. Punch down so that the onion releases its juice. Fry the mixture in vegetable oil for 10 minutes. Add mushrooms, fry for another 5 minutes. Pour in sour cream, simmer until thickened.

Slice boiled potatoes circles. Put half of it on the bottom of a heat-resistant form, greased with vegetable oil. Spread the meat with onions and mushrooms on top. Sprinkle with finely chopped green onion, then lay out the second layer of potatoes.

Mix grated cheese with cream in a blender. Pour the contents of the mold with the resulting mixture. Bake this potato and mushroom dish in the oven at 180-200°C for 15-20 minutes.

Potato stuffed with dried mushrooms

Ingredients:

Potatoes, mushrooms.

Cooking:

For this recipe for baked potatoes with mushrooms, you need to sauté the chopped onion. Next, bake the potatoes, peel them, cut off the tops and remove the middle from each potato so that sufficiently strong walls remain. Boil the mushrooms, chop them.