Fried mushrooms with potatoes in a pan - popular favourite dish! I'm speaking publicly because I can't imagine anyone who refuses to try it. Bright mushroom flavor, tender potato with a golden brown crust, a slight piquancy of green onions - all this merges into such a flavor bouquet that you want to ask for more than once!
To cook potatoes with mushrooms in a pan, you can use any mushrooms that are within walking distance of you - I mean store-bought ones: champignons, oyster mushrooms. Such varieties of this product are quickly prepared and absolutely safe, which cannot be said about wild mushrooms. Instead of green onions, you can use fresh wild garlic - it has the same piquant taste. And if such an ingredient is not available, then simply replace it with an ordinary onion - its presence is a must, because it emphasizes the aroma of mushrooms like nothing else!
So let's prepare necessary ingredients and let's start cooking! Peel the potato tubers and wash them. We also wash the mushrooms.
Cut each potato tuber in half horizontally and cut into small slices.
Melt the lard in a frying pan by placing it on the stove. Can be used instead of lard vegetable oil. Put the potato slices in hot fat, mix and cover the pan with a lid. Fry for 3-5 minutes over high heat. During this time, the potato slices will be fried from below, and steamed from above.
We cut the washed champignons in the same way as the potatoes. Put in a frying pan and salt - mushroom cutting will release the liquid faster. Stir and fry for about 10 minutes without a lid, reducing the heat to medium and stirring from time to time.
2-3 minutes before readiness, when a golden crust forms on the potatoes, rinse and cut the feathers of green onions or wild garlic, add the sliced \u200b\u200bto the pan.
Let's shift fried mushrooms with potatoes from the pan on plates and serve hot. You can also serve ketchup, vegetable salads.
Now you know exactly how to fry potatoes with mushrooms in a pan. Dare!
Happy you!
Step 1: prepare the ingredients.
First, remove the husk from the bulbs and rinse under cold running water. Transfer to a cutting board and cut with a knife into 4 parts and finely chop the vegetables into thin pieces. After we shift the chopped onion to a plate or other container. Now moving on to mushrooms, which one you prefer depends on your taste, but today we will use frozen porcini mushrooms. They must be completely defrosted before cooking. Then, on a cutting board, cut into medium pieces, approximately 2 - 3 centimeters as they shrink slightly during frying. And put it in a separate container. Next, we wash the potatoes under running water from sand, earth and other contaminants. Then, using a regular or special vegetable peeler, peel the root crops, rinse again and transfer to a cutting board. Potatoes are cut into long sticks with a thickness of not more than 1.5 centimeters. After that, they can be left on a cutting board or transferred to a deep plate.Step 2: fry the onion.
Set the stove temperature to medium. Pour vegetable oil into a frying pan and place on the burner. We shift the chopped onion into the heated fat and fry for 3-4 minutes until transparent and lightly blushed. To prevent the onion from burning, stir occasionally with a spatula. Step 3: Saute mushrooms.
Next, add porcini mushrooms to the onion and continue to fry the ingredients. 
We cook them until all the resulting liquid has evaporated. This process will take 15 - 20 minutes, while doing this, do not forget to mix everything with a kitchen spatula. Step 4: Fry the potatoes.
As soon as most of the liquid has evaporated, add potato wedges to the pan, mix with a kitchen spatula and cover with a lid. Then reduce the temperature of the stove and continue cooking. Across 10 - 15 minutes Stir the potatoes again and add salt to taste. 
Fry the dish until fully cooked already without a lid, as soon as the potatoes become soft and easy to pierce with a knife or fork, the fire can be turned off. Step 5: serve fried potatoes with mushrooms.
The dish is served hot. The perfect addition to it will be sour cream, chopped parsley or dill, as well as pickled green pea or cucumber. And submit to him any meat dishes not necessary, because roast potatoes with mushrooms, so it turns out quite satisfying. Cook with pleasure! Bon Appetit! For this recipe, you can use any other mushrooms, such as chanterelles, boletus or champignons.
Dish from young potatoes it will be much tastier.
For a stronger aroma and taste, you can add various spices to the dish that are suitable for potatoes and mushrooms, for example, white ground pepper, marjoram, dried herbs or nutmeg.
In order to reduce watery eyes when cutting onions, rinse the knife several times under cold water.
If you are using frozen mushrooms, the best way defrosting will be refrigerator, shift required amount mushrooms from freezer in the refrigerator overnight. Or leave them to defrost room temperature for 2 - 3 hours, but only after defrosting they must be cooked immediately, while re-freezing the mushrooms is not recommended.
A simple and relatively budget recipe, ideal for everyday menu. Until now, there is no strict and unambiguous right technology cooking this popular dish. Some cooks believe that the ingredients should be fried together in the same bowl, while others tend to believe that onions, potatoes and mushrooms are best cooked in separate containers. There are still more supporters of the second version, so we will follow culinary advice and we will fry the main components of the dish separately from each other, and combine them at the very end, a few minutes before the end of cooking.
Ingredients: 
- potatoes - 1 kg;
- champignons - 500 g;
- onion - 1 large;
- low-fat sour cream - 100 g;
- sunflower oil - about 50 ml;
- greens - a small bunch;
- salt - to taste.
fried potatoes with mushrooms easy recipe
- The onion, freeing from the husk, finely chop, and then sauté in a deep frying pan with a couple of tablespoons of oil until golden brown. Transfer soft and browned onions to a separate bowl.
- Since we will use champignons for frying, just rinse them with water and dry them. Perfect for a recipe Forest mushrooms, however, in this case, before frying, it is necessary to soak them and boil them to avoid poisoning! So, we cut clean champignons into thin plates, place them in a frying pan freed from onions, adding a little oil if necessary.
- Stirring, cook the mushrooms over moderate heat until the moisture has completely evaporated. Then lightly sprinkle the contents of the pan with salt, add sour cream. We mix everything, after which we simmer the mushrooms over low heat for a few more minutes.
- In parallel, after washing and peeling, cut the potatoes into strips, slices or circles. The method of cutting does not really matter: the main thing is that all potato slices are approximately the same size (no more than 1 cm thick). We thoroughly heat up a spacious thick-bottomed frying pan, covering the bottom with a thin layer of sunflower oil. As soon as the oil is hot, lay out the potato slices. Fry over medium heat without a lid. We do not salt yet and try to mix as little as possible. For the entire process of frying potatoes, it is advisable to interfere with it no more than 3-4 times.
- When the potato is reddened, sprinkle it with salt, take a sample. If the slices are already soft, add onions and mushrooms. Gently, so as not to turn the ingredients into porridge, mix, then simmer over low heat under a tightly closed lid for about 5 minutes. After removing the pan from the heat, sprinkle the freshly prepared dish with finely chopped herbs.
- We sort the potatoes with mushrooms on plates and serve immediately. The dish goes well with fresh vegetable cutting, pickles or light salads.
Soft, golden-brown fried potatoes, along with mushrooms, are a real table decoration! Good appetite!
Delicious fried potatoes with mushrooms in a pan - simple but very tasty dish home cooking. Of course, it is quite high-calorie, but sometimes you can treat yourself and loved ones to such yummy. For this recipe, you can use not only champignons, but also oyster mushrooms, chanterelles, boletus, mushrooms and other mushrooms. Both fresh and frozen ingredients will work.
Fried potatoes with mushrooms in a pan according to this recipe are very appetizing with a fried golden crust. Mushrooms with onions emphasize the taste of vegetables, making them especially fragrant. Excellent addition to the dish homemade sour cream or pickled cucumbers. Try it for sure!
Ingredients:
- 1.5 kg potatoes
- 500 g champignons
- 1 large onion
- 100 ml sunflower oil
- salt to taste
- 1 tsp seasonings for potato dishes
- bunch of dill
How to cook fried potatoes with mushrooms in a pan:
Wash the mushrooms. Clean mushroom caps if necessary. Cut the mushrooms into slices of medium thickness.
Pour into a deep frying pan a few tablespoons of refined vegetable oil and put the mushrooms in it. Stirring, we will fry them over medium heat until all the liquid that comes out of the mushrooms during heat treatment has evaporated from the pan.
We clean the onion, cut a quarter into rings.
Then add it to the mushrooms and mix the ingredients, following the recipe for fried potatoes with mushrooms in a pan.
Continue frying them together until the onion becomes soft.
We wash the potato tubers from the soil, peel the skin. Let's cut the potatoes into strips.
Pour the remaining oil into a frying pan with high sides or a saucepan. Add shredded potatoes. Stir occasionally with a spatula to ensure they cook evenly. An appetizing golden crust should form on top of the potatoes. How to fry potatoes, I told you earlier.
Add fried mushrooms with onions to potatoes.
Let's mix the ingredients. Salt the dish to taste, add seasoning for potatoes or other spices that you like. For flavor, add chopped herbs. young dill, with it, potatoes with mushrooms fried in a pan are even tastier.
So satisfying and budget dish many will like it. It's everyone's favorite fried potatoes with mushrooms. Today we will tell you several options for its preparation.
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.
Cooking:
- Soak dried mushrooms in cold water for 1 hour.
- Rinse the potatoes and onions, peel them off.
- Cut it into thin sticks (like french fries).
- Chop the onion into medium dice.
- Heat up a frying pan and pour vegetable oil into it.
- Put the whole onion into the hot skillet. Roast it on low heat. When the onion begins to brown, immediately remove it from the pan.
- Spread the potatoes and fry them over medium heat. From time to time, stir the contents of the pan. But do not do this often, because the potatoes can fall apart.
- Wash dried mushrooms several times.
- In a separate skillet, fry wild mushrooms until brown.
- Transfer the dried mushrooms to the fried potatoes.
- Add onions to the pan. Mix everything and fry over low heat for about 3-5 minutes.
- Finely chop fresh and washed herbs.
- Peel the garlic and crush it in a garlic press.
- Add salt, garlic and spices "for potatoes" to the potatoes. Mix everything, sprinkle the dish on top with dill or parsley. Close the lid and fry the potatoes on low heat for another minute or two.
- Fried potatoes with mushrooms in a pan are ready! Serve it hot. Along with your favorite sauce. Good appetite!
In sour cream sauce
If you use champignons in the recipe, then small mushrooms will be tastier. Large champignons do not have such a bright 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.
Cooking:
- Peel the onion and chop into small cubes.
- Rinse the mushrooms, cut off the dark parts and the lower part of the leg.
- Slice the mushrooms into thin slices.
- Heat up a frying pan and melt a piece of butter in it.
- Fry the onion in butter until soft.
- Put the mushrooms into the pan. Saute vegetables over medium heat until golden brown. Mushrooms will immediately release juice so that the water evaporates faster, you can increase the gas a little. When the moisture evaporates, add some more butter. So that the vegetables have something to fry on.
- In a deep bowl, mix the following ingredients: sour cream, eggs and salt. Beat the mass until smooth.
- When the mushrooms turn golden, pour them with egg sauce.
- Simmer the mixture over low heat for about 15 minutes.
- Peel the potatoes and cut into thin slices.
- In a separate skillet greased with butter, fry the potatoes.
- When the potatoes just start to brown, immediately transfer the mushrooms with the sauce to it. Salt the dish.
- Boil water and pour half a glass of water into the pan. Mix everything and leave the potatoes to stew over low heat.
- Grate the cheese durum varieties on a fine grater.
- Finely chop the greens.
- When potatoes are soft, sprinkle with cheese. Add chopped greens. Leave the dish on minimum 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. a spoon;
- champignons - 0.5 kg;
- black pepper (ground) - 2 pinches;
- green onions - 2-3 stalks;
- salt - to taste.
Cooking:
- Remove the peel from the onion, chop it into cubes.
- Wash the mushrooms. Cut them into slices.
- Peel the potatoes. Chop it with straw.
- Lubricate the multicooker bowl with oil and set the “Frying” program.
- After 2-3 minutes, when the oil is hot, you can put onions and mushrooms into the appliance. During 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 fry under the closed lid for 25 minutes.
- Try to stir the dish every 7-10 minutes. So that all ingredients can cook evenly.
- Five minutes before the end of cooking, open the lid of the appliance. Then the vegetables will have a crispy crust.
- V ready meal add salt and pepper.
- Fried potatoes with mushrooms in a slow cooker are ready. Garnish the dish with dill and green onions.
Fried potatoes with mushrooms in a pan (with onions)
Ingredients:
- champignons - 0.5 kg;
- pepper and salt - to taste;
- onion - 1 head;
- potatoes - 0.5 kg;
- refined oil - for frying vegetables.
Cooking:
- Cut the onion into half rings.
- Fry it in refined oil until transparent.
- Mushrooms cut into 4 pieces or chop them into thin plates. Add them to the onion.
- Cook the vegetables covered until golden brown. V ready mushrooms add salt and pepper.
- Cut potatoes into thin slices. Fry it in a separate pan for about 15 minutes. During this time, it must be mixed 2-3 times. Now salt the potatoes a little.
- Mix all vegetables in one pan. Set the fire to minimum and simmer the potatoes with 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
You can use any frozen mushrooms to prepare this dish. For example, white mushrooms, chanterelles, boletus, russula and others.
Ingredients:
- potatoes - 5 pieces;
- sunflower oil - for frying;
- frozen mushrooms - 0.2 kg;
- salt, pepper, seasoning "for potatoes" - to taste;
- onion - 3 heads.
Cooking:
- Defrost the mushrooms and rinse them well 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 up some oil in a frying pan.
- Put the mushrooms with onions on a hot surface and fry them until golden brown.
- Peel the potatoes and cut into strips or slices.
- Onion cut into half rings.
- In another pan, a small amount fry potatoes in oil.
- At the end of frying, add the onion.
- When the potatoes are browned, transfer the mushrooms to it. Add salt, potato seasoning and pepper. Mix everything.
- Rinse the mushrooms and cut into 4 pieces.
- Heat sunflower oil in a frying pan. Set a large fire and fry the pork on it on both sides until golden brown. Approximate cooking time is one and a half minutes.
- Pour the mushrooms into the pan. Stirring constantly, fry them until golden brown.
- Now lay out the potatoes. Fry the dish on high heat for about 5-7 minutes. Stir potatoes every 2 minutes.
- Now set the throttle 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, let the dish infuse.
- Potatoes with meat and mushrooms are ready. Serve with your favorite sauces.
