On fasting days, mushroom dishes help us out a lot - you can’t eat any animal products, but you still want to eat. So mushrooms, potatoes, cereals and pasta are used. Well, to them, of course, all kinds of vegetables, even fresh, even canned. It turns out a hearty and tasty lunch or dinner without eating foods prohibited during this period. Also, mushrooms are an excellent salvation for vegetarians who do not consume animal proteins, and proteins are required for the body.
Today I will tell you how you can cook everyone favorite dish: potatoes with mushrooms, fried in a pan, I will bring step by step recipe with photos and a few more interesting recipes and tips on how to cook all this deliciously useful, using dried mushrooms, fresh forest and store-bought, frozen and pickled.
So, potatoes with mushrooms, a step-by-step recipe in a pan
Ingredients:
- 300 g champignons
- 5-6 potatoes
- 1 bulb
- frying oil
- salt, basil, pepper, herbs optional
You can cook, if there is no time, immediately in 2 pans. If there is only one pan and time allows, cook alternately.
So, initially we put the pan on a strong fire (necessarily clean, so that nothing burns on it). When warmed up well, pour in a little oil. We cut the onion arbitrarily, I usually cut it into half rings or into a cube. Fry the onion until pink.
While it is fried, I prepare the mushrooms (I wash and dry them, remove the skin in advance).
We cut the champignons into thin slices, and when the onion reaches the condition, we throw mushrooms to it.
Frying, stir with a spatula periodically, and so on, until the moisture evaporates from the mushrooms (but do not overdry!).
Advice: if you want the potatoes to be crispy, cut into thin sticks and fry in a large amount of oil, ideally deep-fried. And don't close the lid. If you want the potatoes not to be fried, but more stewed, after frying over high heat for about 10 minutes, as soon as they brown a little, remove the fire to low heat and cover with a lid.
When the potatoes are ready, throw mushrooms to them, and simmer for another 5 minutes. At the same time, add salt, sprinkle with pepper, you can crush 1-2 cloves of garlic there or chop finely. You can add a little basil and fresh herbs (already at the very end).
Everything, our potatoes with mushrooms in a pan are ready, you can serve them to your household. Pickled cucumbers, tomatoes, or any one you choose from the recipes on the page are perfect for it.
Other options for cooking fried potatoes with mushrooms in a pan
We prepared a dish with store-bought champignons. It's delicious, but if you have the opportunity to apply Forest mushrooms, it will be much tastier and more aromatic. White mushrooms, chanterelles, aspen mushrooms and so on are perfect here. Only a nuance: the forest mushrooms need to be washed, boiled for 15 minutes, drained, rinsed again, dried, and only then start cooking. It must also be remembered that mushrooms significantly decrease in volume during frying and that they provide liquid, therefore it is not recommended to put them immediately with potatoes, otherwise you will get steamed instead of fried potatoes.
Potatoes with mushrooms in one pan
This recipe has its own nuances, let's look at them. So, to fry potatoes with mushrooms in a pan at the same time, without using two pans, we do this:
Initially, as in the variant above, fry the onion, then brown the mushrooms, let the moisture evaporate and then add thinly sliced \u200b\u200broot vegetables into the pan, thin sticks, otherwise it will fry for a long time and the mushrooms will have time to dry out.
In order for the potato to turn rosy in this case, you need to cut it, let it stand in water for a while (for half an hour), it will release starch, then rinse it, dry it and put it on the mushrooms. First, let it fry, and cover with a lid, remove to low heat.
Of course, in this version you will not get such a ruddy crust that you can get by frying potatoes separately. But it’s also delicious and if you don’t have time, you can cook it this way.
Potatoes with dried mushrooms
If you have stocked up with dried mushrooms since the summer - great! They give such a wonderful aroma when cooking, just a miracle!
Pour the mushrooms first hot water or milk, let them stand for themselves, swell, return to their former nice shape and volume. Then they need to be boiled - either in salted water, or by adding water to milk, for about 15 minutes. Drain the liquid by placing the mushrooms in a colander. Moreover, it is good that they do not give excess water in the pan when cooking. Further, everything is according to the description of the first step-by-step recipe.
Potatoes with pickled mushrooms
If a jar of pickled mushrooms was found in the basement, we will put them into action and cook them with potatoes in a pan. They initially need to be washed well, from spices and salt, dried and then in order, either in one pan, or in two at the same time.
See more how to cook delicious, step by step recipe with photos.
Tips:
- If you buy mushrooms in the market, be sure to carefully look at them so that there are no wormy, spoiled ones, we don’t need them.
- If, when buying mushrooms, even the slightest doubt arose about their suitability and edibility, bypass them, mushroom poisoning is very dangerous and common.
- If you brought mushrooms from the forest, they will definitely have a lot of earth, sand, soak them carefully, without being lazy, rinse and clean everything, otherwise you will get an unpleasant surprise in the form of earth crunching on your teeth. And important: be sure to boil them for 15 minutes, and rinse again.
- Add greens, spices, salt just before turning off. If garlic is used, which will give a unique aroma and piquancy, also throw it just before turning it off.
- When preparing mushrooms with potatoes, remember that this is a dish for lunch, do not serve it for dinner, it takes a long time to digest and you will not be very comfortable sleeping.
- Do not give mushrooms to children, they have the structure of a sponge, I absorb everything that is horrible into myself, and can harm children's body. For the same reason, do not pick mushrooms from roadsides and near industrial plants. Only in the forest, far from the city and the roads.
- Remember, as soon as even small frosts hit, you can’t pick mushrooms and eat them!
Do not store mushrooms in warm and tightly closed containers. - Having brought mushrooms from the forest, immediately start processing them.
- When frying potatoes, do not turn over often, otherwise you will break the structure, and instead of beautiful slices you will get a mess.
- When preparing a dish, take a heavy frying pan, preferably cast iron, with a thick bottom, then the dish will turn out excellent.
- The dish can also be cooked in a slow cooker, but everything turns out to be more stewed in it. Although there is a way out here too: just open the lid at the end of cooking and cook until it browns.
- Extra spices will break the aroma of mushrooms, you can have a little pepper, basil and herbs, 1-2 cloves of garlic and that's enough. By the way, if you have a dried mushroom somewhere, you can crumble it into a frying pan when cooking, a crazy aroma is guaranteed for your dish!
- If you want to cook potatoes with mushrooms on festive table, you can do this: fry the potatoes, cut into cubes, deep-fried, fry the mushrooms with onions separately, chop the greens. Before serving, put potatoes on a plate (common dish), mushrooms on it. Sprinkle greens on top - it will be beautiful and festive.
- Thaw frozen mushrooms gradually, slowly, so that excess moisture is removed, it is better to start this process in the refrigerator in the evening, and you can already cook in the morning.
You can also add fried vegetables to the finished dish: zucchini, sweet peppers, tomatoes. Experiment, delight loved ones with delicious dishes!
Potatoes with mushrooms, one of the simplest and most delicious meatless recipes. It requires a minimum of ingredients and time to prepare, 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, supplemented fragrant mushrooms paired with fried onions and fresh herbs?
Another advantage of this dish is that mushrooms perfectly replace meat both in their rich taste and in taste. nutritional value- they contain protein, vitamins, mineral compounds and alimentary fiber with a minimum of fat and calories. Especially high content dried porcini mushrooms differ in protein - they contain twice as much protein as in beef and fish. All this makes potatoes with mushrooms hearty meatless dish, the preparation of which does not take much time and effort.
Potatoes and mushrooms are a wonderful culinary duet. In traditional Russian cuisine, the combination of these ingredients was intended to help survive the cold harsh climate. These foods were meant 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 cooked different ways- for example, it’s trivial to fry both ingredients together, make potato casserole with mushrooms or stuff potatoes with mushrooms and bake in the oven. If you add potatoes with mushrooms various additives, for example, herbs, spices or sauce, a familiar combination can be turned into a new interesting dish. In addition, using different types mushrooms, you will get a new dish every time. Suitable for cooking potatoes with mushrooms various kinds mushrooms in any form - fresh, frozen, dried and even pickled. For example, it can be champignons, oyster mushrooms, porcini mushrooms, chanterelles, honey mushrooms, mushrooms, boletus, boletus and butter. Do not forget that frozen mushrooms must be thawed before cooking, draining the resulting liquid, and dried mushrooms should be poured with boiling water for about 5 minutes until they swell. If you are frying potatoes with dried mushrooms, add some of the liquid left over from soaking the mushrooms while cooking - this will make the potatoes incredibly fragrant. "Culinary Eden" has selected for you the most delicious recipes potatoes with mushrooms, which are not difficult to cook.
Ingredients:
800 g potatoes
500 g fresh or frozen mushrooms (porcini, chanterelles or champignons),
2 medium onions,
salt to taste.
Cooking:
Heat oil in a large skillet and sauté chopped onion until soft. Add the chopped 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 potatoes until soft. Tip: stir often enough, as onions and mushrooms can burn.
Ingredients:
4 large potatoes
600-700 g of champignons or a mixture of mushrooms,
1 small onion
2 cloves of garlic
4 tablespoons of 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.
Cooking:
Preheat oven to 220 degrees. Rinse the potatoes in their skins thoroughly, prick 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, add chopped mushrooms, thyme, salt and pepper. Saute until the mushrooms are brown and the liquid has evaporated, about 10 minutes.
Carefully cut the top of each potato lengthwise, without reaching the end, so that an indentation forms. Put the mushrooms in the recess and sprinkle with chopped herbs. Serve with additional mushrooms.
Potato with mushrooms tomato sauce in a pot
Ingredients:
800 g potatoes
250 g dried mushrooms
2 carrots
2 bulbs
4 garlic cloves,
5 tablespoons of tomato paste,
2 tablespoons of vegetable oil,
8 bay leaves,
8 peas of allspice,
salt and ground black pepper to taste
water or broth (vegetable or mushroom),
dill or parsley.
Cooking:
Fry the chopped onion in a pan until golden brown. Add grated carrots and fry for about 5 minutes. Evenly distribute sliced potatoes and dried mushrooms between 4 pots (mushrooms do not need to be pre-soaked). Dilute tomato paste in 3 cups of water or broth, salt to taste and distribute the liquid between the pots. Top up required amount water or broth so that the liquid almost covers the contents. Add chopped garlic, 2 bay leaves and 2 allspice peas to each pot. Top with a mixture of onions and carrots. Cover 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 garlic cloves,
1/2 tablespoon dried rosemary
1/2 tablespoon dried thyme
coarse salt and pepper to taste.
Cooking:
Preheat oven to 250 degrees. Cut 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 quarters if they are too large. Onion cut into quarters. Toss the potatoes with the 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 bulbs
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.
Cooking:
Fry the onion in vegetable oil until soft, add the 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 potato in a greased baking dish, top with half mushroom stuffing, half circles of tomatoes, half chopped olives, repeat the layers one more time and finish with a potato layer. Pour the dish with vegetables or mushroom broth, cover the form with foil and place in an oven preheated to 180 degrees for 20 minutes. Remove foil and bake for about 15 minutes more until golden brown. Sprinkle the casserole with herbs and serve.
Potato with mushrooms is a dish that simply cannot fail, as these two ingredients are very successfully combined in culinary practice in a variety of options. Experiment and delight your loved ones!
Traditionally, potatoes are a staple food in our country, and there are many ways to cook them. Even if you just fry it with the most that neither is the classic way, mushrooms come to mind. Forest miracle - mushrooms are associated with an autumn forest smelling of moisture, the rays of the sun breaking through the crowns of trees, a good mood. Of course, in order to pick mushrooms, you need to be well versed in them, but you can also protect yourself - after all, in stores today you can buy fresh mushrooms grown in greenhouse conditions. For fairly common dishes with mushroom potatoes, champignons are quite suitable, although you can take any others to your taste. The most important rule is “There are never too many mushrooms!” Potatoes with mushrooms means a large number of mushrooms.
Potatoes with mushrooms - food preparation
Preparing potatoes is easy enough - which of us will not be able to peel, wash and cut them into pieces. But mushrooms need to be given much more attention. With a sharp knife, preferably stainless steel, cut out all softened and darkened places. Old mushrooms may have a tubular hat - remove the exfoliated places, viscous legs. Russula, late and grainy butterflies need cleaning of the hat. Mushrooms cannot be soaked and washed for a long time, especially those used for frying. The exception is bitter or salty mushrooms, which are soaked for several hours to improve the taste, and those in which there is a lot of sand (morels, stitches, variegated blackberries) are washed longer, hats can be even under running water so that all the sand is left behind. Be sure to let the water drain. White mushrooms, mushrooms or champignons are eaten along with the legs.
Potatoes with mushrooms - preparing dishes
To prepare dishes from potatoes and mushrooms, in almost every recipe you will need to separately fry the mushrooms and potatoes, so it would be nice to have two frying pans at once. It is best to take tall heavy pans and braziers with high sides. To mix the ingredients you need a deep salad bowl. Mushrooms are usually boiled in enamel saucepan.
Potatoes with mushrooms - best recipes
Recipe 1: Potatoes with mushrooms in the oven.
it wonderful dish with aromatic herbs and garlic has a very tasty and satisfying combination, it can be served on its own or as a side dish. For baking, we use 10% fat cream and any of the mushrooms available. Sour cream can be diluted with water and used instead of cream.
Ingredients
1. For cooking, we take 1 kg of potatoes, mushrooms (0.5 kg), 1 large onion, cream (500 ml), 1 teaspoon of marjoram and Provence herbs, salt, pepper, a little flour.
Cooking method
Cut the peeled potatoes into small pieces. We cut mushrooms and onions. For frying mushrooms, it is better to cut the onion into large half rings so that it does not sink to the bottom of the pan and does not burn ahead of time. Fry the mushrooms with onions in a pan in vegetable oil and add 2 tablespoons of flour, fry everything together. We spread the potatoes on a deep baking sheet, previously greased with vegetable oil, put the potatoes with mushrooms and onions on top. Pour cream mixed with provencal herbs and marjoram, salt, pepper and put in the oven. We bake until the potatoes are ready on low heat, we insist the finished dish a little under the lid.
Ready! Looks great, smells appetizing, and tastes... try it, you won't be disappointed!
Recipe 2 Potatoes with mushrooms under cheese.
Fans of potatoes with mushrooms with a “cheesy” soul will love the recipe for baked potatoes with mushrooms under cheese. Since all the ingredients are fried separately, in order for the cheese to get a golden crust and be soft at the same time, take quite a bit of mayonnaise (2-3 tablespoons).
Ingredients
Potatoes 1 kg, cheese 150 grams, mushrooms 600 grams, mayonnaise 2 tablespoons, onion or two, vegetable oil, salt, pepper.
Cooking method
We cut the potatoes into cubes, heat the pan with oil until a characteristic haze appears, put the potatoes and fry until evenly golden brown season with salt and turn occasionally with a spatula. Boil mushrooms. Cut the peeled onion into half rings and fry separately until golden brown, add boiled mushrooms and fry everything together. We spread potatoes, mushrooms with onions in a baking sheet in layers, three on top hard cheese and put in the oven for 20 minutes. You can add garlic and herbs. Delicious and fast, and most importantly, at home.
Recipe 3: Potatoes with mushrooms in pots
Variety in the everyday menu can be made using ceramic pots. This is one of the most simple meals, which is prepared quickly and eaten instantly.
Ingredients
Potatoes 1 kg, champignons 600 gr., onions (2 pcs.), carrots 1-2 pcs., sour cream (or mayonnaise) 300 gr.
Cooking method
We cut the potatoes into cubes, separately fry the mushrooms with onions and carrots. We put everything in a separate container so that you can mix it. Salt, pepper to taste, mix and arrange in pots. Pour mayonnaise or sour cream on top. Bake for 20 minutes until potatoes are done. Open the pots, pour again with sour cream or mayonnaise. Cover and just let stand hot oven. Some housewives like to make a cap out of ordinary yeast dough. This must be done in advance, if you do not mind spending 30-40 minutes for this, until the dough approaches, then pinch off pieces of dough, form lids and cover the pots with them. It takes about an hour to prepare the dish.
Bon appetit!
Potatoes with mushrooms are an easy way to feed even the most hungry guests or household members. Potatoes are quite nutritious on their own, while mushrooms contain a large amount of protein., which also gives strength and quickly satisfies hunger. The taste and aroma of the dish is simply amazing.
Potatoes with mushrooms can be prepared both as a side dish and as self-dish. Roast recipes that include different types of meat are very popular. It can be poultry, pork, beef, lamb, etc. In this case, the meat can be on the bone, or in the form of a fillet. In addition, any other vegetables, seasonings and spices, dressings from mayonnaise, sour cream and various sauces are added to the potatoes.
Mushrooms are put in a roast both fresh, and dried, and frozen. You can take chanterelles, mushrooms, mushrooms, etc. Before frying mushrooms, they must be thoroughly washed., or even soak for a while in water.
Cook potatoes with mushrooms in a saucepan or slow cooker, in microwave oven or oven, in pots or in a pan. The finished dish is decorated with herbs, sour cream, melted cheese and fresh vegetables.
Potatoes with mushrooms are served only hot. Depending on the density of the roast, you need to serve the table with a fork or spoon.
The secrets of cooking the perfect potato with mushrooms
Potatoes with mushrooms - a simple second dish for hearty dinner. It can be cooked with meat, or you can use only the main ingredients. In any case, you get a fragrant and very tasty treat for the whole family. A few secrets how to cook potatoes with mushrooms useful for beginners:
Secret number 1. If you use dry mushrooms in the recipe, then before frying, they must be soaked in cool water for at least 2 hours.
Secret number 2. Fresh mushrooms must be fried in vegetable oil before adding to potatoes so that excess moisture evaporates.
Secret number 3. Can be added to stir fry Bay leaf and then take it out before serving.
Secret number 4. It is better to cut the potatoes coarsely so that they do not boil during stewing and retain their shape.
Secret number 5. Meat for roast with mushrooms is better to take a young animal, but not steam.
A very tasty dish worthy not only home cooking but also the restaurant menu. If desired, meat can be omitted from the recipe. It is better to adjust the amount of mayonnaise yourself so that all layers are well saturated, but the dish does not turn out to be too greasy.
Ingredients:
- 500 g of meat;
- 300 g of champignons;
- 5 potatoes;
- 300 g of hard cheese;
- 2 onions;
- Mayonnaise;
- Salt pepper.
Cooking method:
- Cut the meat into large cubes, potatoes and mushrooms into slices, onions into rings.
- Each piece of meat beat off a little, grate a small amount salt and pepper.
- Put the potatoes on a greased baking sheet, cover with a layer of mayonnaise.
- Spread the meat over the potatoes, add mayonnaise again and top with mushrooms and onions.
- Grease the last layer with mayonnaise and sprinkle with grated cheese.
- Bake for 40 minutes at 180 degrees.
Interesting from the network
More nutritious dish very difficult to come up with. At the same time, it takes literally a few minutes of time to prepare the products, and the multicooker handles everything else. In the process of extinguishing, the roast does not even have to interfere!
Ingredients:
- 8 potatoes;
- 350 g pork;
- 1 onion;
- 150 g mushrooms;
- 4 tbsp. l. sour cream;
- Salt pepper.
Cooking method:
- Cut the meat into small pieces and put in a multicooker bowl greased with vegetable oil.
- Roughly chop the potatoes, add to the meat.
- Cut the onion into half rings, mushrooms into slices, pour into a slow cooker and mix everything thoroughly.
- Put sour cream in a bowl, salt and pepper, stir again.
- Pour the dish with water, slightly covering the potatoes.
- Cook in the "Extinguishing" mode for 1 hour.
Potatoes with mushrooms in pots are not only tasty, but also very fragrant. Thanks to beautiful design dishes, it can be safely served on the festive table. Chicken can be replaced with any other poultry meat without changing the cooking time.
Ingredients:
- 8 potatoes;
- 450 g chicken;
- 250 g of champignons;
- 2 onions;
- 40 g mayonnaise;
- 50 g of hard cheese;
- Salt pepper.
Cooking method:
- Cut the mushrooms into slices, onion into half rings.
- Put the onion in a preheated pan and fry for 5 minutes, then add the mushrooms.
- Saute mushrooms until excess liquid has evaporated.
- Cut the chicken into cubes and put on the bottom of the pot.
- Salt and pepper the meat, stir.
- Cut potatoes into cubes, pour into a pot.
- Arrange onions and mushrooms on top of potatoes.
- Lubricate the contents of the pots with mayonnaise on top and sprinkle with grated cheese.
- Bake the roast for 25 minutes at 200 degrees in a preheated oven.
A very easy dish to prepare, perfect for an evening meal. Mushrooms and meat, you can choose any. This will depend on the quenching time. You can also add any spices you like.
Ingredients:
- 500 g potatoes;
- 700 g of meat;
- 400 g mushrooms;
- 2 onions;
- Greens;
- Salt pepper.
Cooking method:
- Cut potatoes and meat into large cubes, onion into half rings, cut mushrooms in half.
- Fry the meat in a pan with vegetable oil until golden brown.
- Remove the meat from the pan and fry the potatoes a little in the same place.
- In a separate frying pan, also add oil and put onions with mushrooms, fry.
- Combine all ingredients in a high sided skillet, season with salt and pepper.
- Add water to the pan, not completely covering the potatoes.
- Simmer over low heat, add chopped herbs at the end of cooking.
A very interesting and tasty dish that will fill the whole house with mouth-watering aromas. Since the recipe contains soy sauce, salt must be added very carefully. It is better to add salt to the dish at the end of cooking, after tasting the yushka. This recipe is also suitable for the oven. In this case, the temperature should be 200 degrees, and the cooking time is the same.
Ingredients:
- 10 potatoes;
- 2 carrots;
- 6-7 dried mushrooms;
- 4 tbsp. l. soy sauce;
- 7 art. l. olive oil;
- 1 cup boiling water;
- Salt pepper.
Cooking method:
- Soak the mushrooms for 2 hours, rinse and cut into small pieces.
- Grate carrots, fry together with mushrooms on olive oil 5 minutes.
- cut potatoes large pieces, add to the pan, salt, pepper and stir.
- Pour boiling water over the dish and soy sauce, stir again.
- Simmer potatoes over low heat for 30 minutes.
Now you know how to cook potatoes with mushrooms according to the recipe with a photo. Enjoy your meal!
Mushrooms are a good aid for cooking various dishes. Especially during Lent, when meat and other animal products are banned.
Soups are cooked from mushrooms, they are added to main dishes, sauces, fillings are prepared for dumplings, dumplings, pies.
But the most favorite and, perhaps, the most common dish is fried potatoes with mushrooms. Moreover, not only fresh, but also dried, frozen and even canned mushrooms are suitable for this.
Therefore lovers mushroom dishes they try to take care of everything in advance, starting to replenish the mushroom stocks of their pantries in the summer and ending in late autumn.
In summer and autumn, potatoes are fried with fresh mushrooms, in winter and spring use dried, frozen or salted.
Particular attention should be paid to mushrooms. Whether you pick mushrooms yourself or buy them from the market, there are a few simple rules you need to know:
- You can not take those mushrooms that you doubt.
- Do not pick mushrooms near industrial facilities, houses, roads.
- Even after the slightest frost, mushrooms are no longer subject to collection.
- Do not eat wormy, overgrown specimens, as they are already stuffed with harmful substances taken from the air and soil.
- Do not keep mushrooms in airtight containers: jars, bags, cans. Mushrooms in them quickly suffocate, deteriorate, which can cause poisoning.
- Do not leave mushrooms unattended for a long time. Collected mushrooms need to be processed (cleaned, washed) as quickly as possible, since every hour of delay makes them more dangerous to eat.
- Do not store mushrooms in a warm room.
- In many recipes, it is recommended to put the mushrooms immediately into the pan and start frying. This can be done with champignons, white, chanterelles, mushrooms, russula. Many mushrooms, especially forest mushrooms, need to be boiled before frying.
- Put the peeled and washed mushrooms in a colander before cooking and pour over with boiling water.
Fried potatoes with mushrooms: the subtleties of cooking
To in ready dish the potatoes turned out to be ruddy and crispy, and the onions did not turn into porridge, you need to take into account the features heat treatment these products.
- Cut the peeled and washed potatoes into cubes or strips. Rinse again cold water. This must be done in order to wash off the starch, due to which the slices stick together during the frying process. Lay the potatoes out on a towel and dry well.
- To make it brown on all sides, fry in small batches. If you need to fry a large amount of potatoes, do it in batches. After frying one portion, put it on a plate and proceed to fry the other portion.
- Spread potatoes only on a well-heated pan with enough oil, then it will not stick to the bottom, which means it will not burn.
- When frying, potatoes should not be stirred frequently. This will break the integrity of the slices, preventing them from frying well, and this will make them soft. As a result, you will get a stew.
- When frying potatoes, do not close the pan, otherwise condensation will accumulate on the inside of the lid, which will prevent the vegetable from frying.
- Do not put onions and mushrooms in the pan at the same time as potatoes. At the beginning of frying, they release a large amount of liquid (especially mushrooms), and because of this, the potatoes will not be fried, but stewed. First, fry the mushrooms and onions in a separate pan, then combine them with the already cooked potatoes.
- Salt the potatoes only at the very end of cooking, otherwise they will not turn out crispy.
- First, fry over high heat, but with the appearance of a golden crust, reduce the heat to medium.
- To give a dish piquant taste add black pepper, cumin, dill or garlic. Other spices and seasonings do not harmonize very well with mushrooms. But you can still experiment by adding your favorite spices to your liking.
Potatoes fried with mushrooms and onions in a pan: method 1
Ingredients:
- potatoes - 800 g;
- onions - 120 g (1-2 heads);
- fresh forest mushrooms? 400 g;
- salt to taste;
- cumin - 0.3 tsp;
- black peppercorns - 10 pcs.;
- sunflower oil- 20 g;
- ghee - 30 g.
Cooking method
- Sort fresh mushrooms, cut off all contaminated places. Wash well. Cut into slices. Boil in salted water for 30 minutes, adding cumin and pepper. Throw in a colander, let the water drain.
- Wash the potatoes, cut into cubes, rinse with cold water, put on a towel and dry.
- frying pan with ghee warm up well, put the mushrooms. Fry until all the liquid has evaporated. Add half-cut onion. Stirring occasionally, fry until a light golden crust appears on the onion.
- In another frying pan, heat the sunflower oil to a barely noticeable haze, put the potatoes. Fry until golden brown. Add fried mushrooms with onions. Stir gently and continue to fry until the potatoes are cooked through. Fried potatoes should be soft on the inside but crispy on the outside. Salt for 2-3 minutes until done.
Potatoes fried with mushrooms and onions in a pan: method 2
Ingredients:
- potatoes - 800 g;
- mushrooms (porcini or champignons)? 10 pieces.;
- refined vegetable oil - 80 g;
- pepper and salt to taste;
- young dill.
Cooking method
- Peel the mushrooms, wash, separate the caps from the legs. In hot oil (take 40 g), fry the hats on both sides until golden brown. Put on a plate.
- In their place, put the onion cut into half rings and the legs cut into thin slices. Fry until the onion takes on a golden hue. Dump the contents of the pan onto a plate.
- Pour the remaining oil into another pan, heat until lightly smoked. Put in thinly sliced potatoes. Gently and infrequently stirring, fry it until golden brown and crispy. If the potatoes inside become soft, add mushrooms and onions to it. Salt, sprinkle with pepper, mix. Warm everything together for 2-3 minutes. Sprinkle with chopped dill.
Potatoes fried with mushrooms and onions in a pan: method 3
If you want ready fried potatoes turned out soft, you can fry all the ingredients in one pan. But when laying mushrooms, onions and potatoes, you must follow the sequence, taking into account the heat treatment time of each of these products.
Ingredients:
- potatoes - 800 g;
- onions - 150 g (1-2 onions);
- fresh mushrooms - 400 g;
- vegetable oil - 70 g;
- salt and black pepper to taste;
- dill seeds - a pinch.
Cooking method
- Clean fresh mushrooms from debris, wash. If you have wild mushrooms, boil them in salted water for 25-30 minutes. Then pour out the water, and put the mushrooms on a sieve. Champignons, white, oyster mushrooms, it is enough to pour boiling water over and leave in a colander to drain moisture. Then cut the mushrooms into slices.
- Peel the onion, chop into strips.
- Peel potatoes, wash, cut into small cubes. Rinse it again with cold water, put it on a towel and dry until the moisture has completely evaporated.
- Pour oil into a frying pan, heat well. Put in the mushrooms. In the first minutes of heat treatment, they will release a large amount of liquid, and then begin to fry. At this time, add the onion, mix.
- When the onion becomes yellowish, put the potatoes, mix. Once the undersides of all the sticks are browned, carefully flip them over to the other side. So repeat 2-3 times, adding dill seeds in the middle of cooking. The heating of the stove during the entire frying should be at least medium. Do not cover the pan with a lid.
- Check the doneness of the potatoes. If inside it has become soft, put salt, pepper, mix gently last time and, holding on the stove for a couple more minutes, remove from heat.
Note to the owner
If you decide to fry potatoes with dried mushrooms, first rinse them well, then soak for 2 hours in cold water or milk. Before this, milk must be brought to a boil, cool slightly. Fill them with mushrooms, let them swell. Squeeze a little, cut into strips and fry in oil with finely chopped onions.
