We haven't gone into the forest yet. But then they treated us to a small bucket of mushrooms, and we immediately wanted to fry them with potatoes. Moreover, they recently dug up a bush and there are 6 young fruits.
Of course, we also love it with fried and onions. Sometimes you want variety and I cook it in sour cream or with milk. In general, today we will talk only about this favorite dish of all.
How to properly fry tubers to get roasted.
- Rinse chopped potatoes cold water to remove starch. This step will keep the slices from sticking together.
- Before sending the pieces into hot oil, the washed potatoes need to be warmed. After all, if the cold gets into the hot, then the oil will lower its temperature and the frying will not stick. So fill the bushes hot water from the kettle for 1 minute.
- We pour it only into hot oil.
- Cooking without a lid. If we immediately close the pan, we get soft pieces which will quickly fall apart. There can be no talk of any crust here. This is due to the fact that hot steam accumulates on the lid, which, when cooled, turns into drops and descends back into the pan. Such is the vicious circle.
- No need to mix the pieces right away, the sides should stick.
- We salt the potatoes only at the very end, about three minutes before the end of frying.
- Onions and mushrooms are fried separately. Because they release a lot of moisture, which will not allow frying to appear. If you combine all the products, then you just have everything put out. Of course, it will be delicious too. But it will be a completely different dish.
Do you know that chanterelles are very fond of in Europe? And all because these mushrooms do not have similar analogues and it is difficult to make a mistake with them. In Russia, all kinds are loved, and chanterelles are respected for their taste and cleanliness. Agree they are not so difficult to wash.
But, this type of mushroom belongs to lamellar, such as fly agaric. That's why I prefer to boil it first. I think that this is how excess bitterness comes out of it and everything that could not be washed out. But if you wish, you can simply tear them into pieces with your hands and send them to fry.
We will cook in two pans to save time.
Ingredients:
- chanterelles - 300 g,
- sour cream - 500 g,
- potatoes - 4 pcs.,
- onion - 1 pc.,
- 1 tsp ghee.
Boil the chanterelles in salt water to release bitterness and dirt. But you can not do this, but simply tear large fruits into pieces. But we cook. Then we discard on a sieve and wait for them to dry. During this time, we will deal with potatoes.
Cut the onion and fry it for 3 minutes in hot melted butter. You can take vegetable, but with melted it turns out tastier.
Then lay out the chanterelles to them. Fry for 10 minutes to remove all excess moisture from the mushrooms.
Put a little melted butter in another pan (it can be replaced with vegetable oil) and heat it.
Randomly cut potatoes. Then pour the pieces into the oil. They should hiss right away.
As soon as the outgoing moisture stops cracking, we put the chanterelles with onions there.
Fry over medium heat for 10 minutes.
Spread sour cream.
Reduce heat and simmer for 10 minutes. We try for salt, salt and turn off.
Young fried potatoes with champignons in cream
We all love new potatoes. Even small fruits are eaten instantly with butter. And if you add mushrooms to it, then you can’t drag the children by the ears from the plates.
Let's take some mushrooms. If you have them frozen. Then, first of all, defrost them and drain the melted ice. You can even squeeze the mushrooms a little with your hands.
Ingredients:
- potatoes - 5 tubers,
- 1 onion
- butter- 35 g,
- sunflower oil- 1 tbsp.,
- 235 ml. cream (you can use any fat content),
- champignons - 250 g,
- 1 tsp sweet paprika,
- salt, black pepper to taste,
- dill greens.
Let's start by washing all the mushrooms and potatoes.
Finely chop the onion.
Melt butter in a frying pan and add vegetable oil to it. Let's wait a couple of minutes for it to heat up.
Add the onion and fry for 5 minutes until translucent. Put the champignons to the onion and fry for 7 minutes. To get moisture out.
We cut the potatoes into pieces. And send to fry with mushrooms. After 10 minutes, reduce the heat and salt and pepper. Let's add paprika.
Cook, stirring occasionally, for another 20 minutes. Check the readiness of the potatoes. If it is soft, then pour in the cream.
Bring to a boil and cook for another 5 minutes.
At this stage, the mass must be mixed. Add seasonings, chopped herbs or cheese if desired.
Easy meat recipe
This recipe is very popular with men. After all, it is very high in calories, which means it is nutritious. However, this dish is also easy to prepare.
Take any meat: beef, pork, lamb, turkey. Chicken is also very tender.
Ingredients:
- meat - 0.3 kg,
- mushrooms - 0.3 kg,
- garlic - 4 cloves,
- Bay leaf,
- potatoes - 6 pieces.
Meat cut into pieces, salt and pepper. Leave it aside for it to soak.
Peel the garlic and finely chop.
Brown the meat in a hot pan. First on high heat, then cook on low heat.
It should highlight some clear juice and lighten up. It is even better when it is cut into small pieces that disintegrate in the mouth into fibers and are easy to chew.
During this time, randomly cut the potatoes. Rinse it under running water and dry it on a paper towel.
We fry it in a separate frying pan under an open lid.
Mushrooms (very tasty with porcini mushrooms) cut into pieces and fry. When they evaporate moisture, add pieces of onion and garlic.
You can use one frying pan, just cook the ingredients in turn. Then we combine all the ingredients, mix and add spices.
Check the readiness of the products and serve. It is very tasty when you sprinkle such potatoes with fresh herbs and serve with mayonnaise.
How to fry potatoes with forest (porcini) mushrooms - lean recipe
Simple lean recipe enjoys the greatest recognition. It's quick, easy to prepare and very tasty.
We will need:
- porcini mushrooms (any forest),
- 1 onion
- 2 cloves of garlic
- vegetable oil,
- salt,
- dill.
Clean, wash and cut the mushrooms.
Boil them in salted water for 10 minutes. Drain into a colander and wait for the water to drain well from them.
Cut the onion and garlic cloves into pieces. And we start frying them.
This lasts 3 minutes, then add dried mushrooms to them. We fry for another 10 minutes.
We shift them into a cup, and add oil to this pan. Heat it up and start frying the potato slices for 5 minutes.
Add mushrooms and fry for another 10 minutes.
At the end we add taste with salt and spices.
How to cook fried milk
A dish from my childhood. When the potato is obtained with a crust, but not at all greasy. It tastes somewhat like fried mashed potatoes.
Compound:
- potatoes - 300 g,
- any mushrooms - 300 g,
- milk - 1 glass,
- salt.
We cut the tubers into pieces and send them to a deep frying pan.
Fill it with milk. We mix the whole mass only after it boils. Only in this case, frying begins to form below.
In a separate frying pan, dry the mushrooms in oil so that they decrease in size. Fry for 10 minutes. Add them to the potatoes and salt to taste.
As soon as it reaches readiness, turn off the heat.
If you have electric stove, then do not immediately remove the yummy from the burner. Let it sweat and reach while the stove cools.
Optionally, you can add onion, garlic or herbs to the mushrooms. It tastes good to me already.
Video recipe on how to fry potatoes with butter and onions
I love oils very much. They are so small and neat. Easy to prepare and always delicious. That's why I can't get over this video. Which details how to fry them with potatoes.
Why while cooking fried potatoes Mushrooms always lift my spirits. Maybe due to the fact that we rarely allow ourselves this dish due to seasonality. Or because of its simplicity. But every time I feel some special aroma of autumn, which already shrinks my heart. It's not far from poetry.
I thank you for your attention and wish you a delicious dinner, and the hostesses always cook delicious food. See you soon on my blog pages!
Fragrant and hearty meal that can feed the whole family. We offer you several recipes. Choose any of them - and you can start cooking. Good luck!
Potatoes fried with mushrooms in sour cream
grocery set:
- onion - ½ part of the head;
- 400 g butter;
- greens;
- 5-6 potatoes;
- clove of garlic;
- 2 tbsp. l. sour cream;
- sunflower oil (unrefined).
Cooking instructions
- First, we go to the store for mushrooms. Butter is best for our dish. Let's start processing mushrooms. Throw out the leaves. With a hat, carefully remove the slimy skin. We send the oil into a saucepan with salted water. We put it on the stove. We are waiting for the liquid to boil. We pinpoint 15-20 minutes. We shift the cooked mushrooms into a colander. We wash well. Let the liquid drain.
- We clean the potatoes from the skin, cut into strips.
- Remove the skin from the onion. We only need half of the head. We cut it into half rings.
- We clean the garlic. It needs to be crushed (preferably cubes).
- We send garlic and onions to a heated pan with oil. Fry these ingredients.
- When the onion becomes golden, you can add boiled mushrooms cut into halves. Next we add sour cream. You don't need to mix.
- When the sour cream becomes more liquid, add potatoes to the pan. We mix the ingredients. Salt. The dish should cook for another 15 minutes. So, fried potatoes with mushrooms are ready for serving and subsequent eating. We wish you bon appetit!
Fried potatoes with mushrooms and onions
Ingredients:
- 2 medium onions;
- ½ cup sunflower oil + 2 tbsp. l. for frying;
- potatoes - 1 kg;
- spices;
- 5 cloves of garlic;
- 600 g fresh mushrooms(preferably mushrooms).
How to prepare fried potatoes with mushrooms and onions:
- Lay out on the table necessary products. We also need two frying pans - large and small.
- Wash vegetables with tap water. Throw the mushrooms into a colander. Remove the skin from the onion and garlic. Now we need to grind it all down. We cut the onion into half rings, the mushrooms into cubes, and the garlic into thin slices. We clean the potatoes. Fill it with cold water. Until it needs to be cut.
- Fill a large frying pan with 1/4 cup oil. We turn on the fire. I put onion and garlic. Fry these ingredients for 5-6 minutes. As soon as the vegetables are browned, we take them out with a slotted spoon. But you don't have to take the pan off the stove.
- Cut the peeled potatoes into strips. Heat up the pan again. We put the potatoes. Add the remaining oil in the glass. Fry potatoes on high heat. Be sure to stir. As soon as a golden crust appears, you need to slightly reduce the heat. You can salt the dish.
- While the potatoes are fried, let's cook the mushrooms. We take a small frying pan. Pour into it 2 tbsp. l. oils. We warm up. Put in chopped mushrooms. Fry until done. Don't forget to stir.
- Add the fried mushrooms to the pan with the potatoes. Then we send onions, garlic and spices. Salt to taste. We turn off the fire. Mix the dish and serve.
Potatoes with mushrooms and cheese in the oven
Grocery list:
- 70-100 g of cheese;
- medium onion (optional)
- 3-4 st. l. sour cream;
- 200 g mushrooms (for example, chanterelles);
- tomatoes - 4-5 pcs.;
- a bunch of greens;
- 5-6 potatoes;
- spices;
- sunflower oil.
Cooking:
- Where to begin? From potato processing. We peel it off. Cut into straws. We send it to the pan. Fry in oil until golden brown.
- We clean the onion from the husk and chop.
- We wash the mushrooms in running water. We repeat the procedure 2-3 times. After that, cut the mushrooms into quarters.
- Add the chopped onion to the potato pan. We also put mushrooms and spices there. Salt. Fry until tender, stirring regularly.
- We send potatoes and mushrooms to the baking dish. Place sliced tomatoes on top. All this is poured with sour cream. Then sprinkle with grated cheese and chopped herbs. We place the form together with the contents in a preheated oven. We pinpoint 10-15 minutes. Then you can invite your beloved kids and husband to the table.
Fried potatoes with mushrooms: a recipe for a slow cooker
Required Products:
- medium bulb;
- 2-3 tbsp. l. sour cream;
- spices;
- 0.5 kg of champignons;
- clove of garlic;
- 700-900 g potatoes;
- half a carrot;
- greens;
- 1-2 tbsp. l. vegetable oils;
- laurel - 2 sheets.
Instructions on how to cook fried potatoes with mushrooms in a slow cooker:
- Thoroughly wash the mushrooms. We let them dry. Cut into plates.
- Peel the onion, chop into cubes.
- Pour the above amount of oil into the multicooker bowl. We start the "Frying" mode. You don't need to set a timer. As soon as the onion softens, you can add chopped mushrooms. We also put grated carrots there. Fry these ingredients, stirring them with a special spatula.
- We clean potatoes. We cut into slices. Add to bowl.
- AT a small amount boiled water mix spices, sour cream and salt. What's next? Pour this mixture over the vegetables. We find the program "Extinguishing" in the menu. I'll run it for half an hour. Close the multicooker lid. For all 30 minutes, the dish can be stirred only once.
- After the beep sounds, taste the potatoes. If it is hard, then cook the dish for another 10 minutes in the "Extinguishing" mode. We lay out the finished potatoes with mushrooms on plates, sprinkle with chopped herbs on top.
Finally
Now you know how to cook fried potatoes with mushrooms in a slow cooker, on the stove and in the oven. In any case, it turns out fragrant and incredibly tasty dish.
Fried potatoes with mushrooms favorite dish in our country, from which a simply delicious aroma emanates.
Probably in the world you simply cannot find a person who would not love just cooking a dish - fried potatoes. Today we will tell you how to cook crispy potatoes with a golden crust. You will definitely like this dish, because it is perfect for delicate fried mushrooms. And the wonderful aroma that spreads throughout the kitchen will awaken a brutal appetite in your household. We suggest you cook traditional Russian fried potatoes with mushrooms. Fried potatoes with mushrooms, the recipes of which are in front of you, can be cooked with salted, pickled, dry or fresh mushrooms. Mushrooms can be used in cooking all year round. When preparing dry mushrooms, be sure to pre-soak them and rinse them from sand.
Ingredients for three servings:
- 500 g potatoes;
- vegetable unrefined oil for frying;
- fried or fresh boiled mushrooms(200 g);
- salt.
Recipe for fried potatoes with mushrooms:
Delicious fried potatoes with mushrooms consists of two main components - fried potatoes with onions and boiled or fried mushrooms. Let's see how to put it all together from start to finish.
Mushrooms, of course, are best taken from the forest - boletus, boletus, mossiness mushrooms, porcini mushrooms, they just emit a delicious aroma. But if you don’t have the opportunity to go into the forest and pick up a basket of mushrooms, then ordinary store-bought champignons or oyster mushrooms will do.
First, let's prepare the mushrooms. Cut them into pieces and cook until cooked in a little salted water. Place the mushrooms directly into the boiling water. Cooking time will be limited to 10 minutes, especially if you are preparing store-bought mushrooms. Throw the boiled mushrooms in a colander or sieve and wait until the water drains. Now you need to fry the mushrooms. Pour vegetable oil into a frying pan and put the mushrooms there, fry over medium heat. When frying, the mushrooms will greatly decrease in volume. But do not dry the mushrooms to the state of crackers.
AT summer time This dish is best prepared with fresh potatoes. Cut potatoes into strips and fry. Add the chopped onion to the dish and continue to fry the potatoes until tender. At the end of cooking, salt, mix. Serve fried potatoes with pickles.
Fried potatoes with porcini mushrooms recipe
Surprisingly, fried porcini mushrooms with potatoes are most loved by tourists from other countries who come to our country. Caring housewives greet dear guests with this dish and cook it just like that for dinner for their family. If you become the owner of porcini mushrooms, which are considered valuable for their nutritional and taste properties, then be sure to cook fried potatoes. As a result, you will get a wonderful delicacy.
2 onions;
800 g potatoes;
300 g of white mushrooms;
oil for frying;
Recipe for potatoes with porcini mushrooms:
We peel the onions and wash them under running water. Next, on a cutting board, cut the onions into 4 parts, finely cut into thin pieces. Then we shift the chopped onions into any container. Now it's time for the mushrooms. If you have white frozen mushrooms, then you must first defrost them, preferably naturally, without adding water. Then we cut them into pieces of 3 cm and fry, the mushrooms must decrease in size. Wash potatoes under running water to remove sand. Using a special knife, peel the potatoes from the skin, cut them into long sticks of 1.5 cm.
Place the stove on medium heat. Put a heavy-bottomed pan on the fire and pour vegetable oil into it. First, put the chopped onion into the pan and fry until transparent and golden brown. Stir the onion constantly with a small spatula so that it does not burn.
Now cooking fried potatoes with mushrooms continues with frying porcini mushrooms. Pour the mushrooms into the pan, to the onions and continue to fry.
You need to cook porcini mushrooms until the liquid has completely evaporated. This will happen within 15 minutes, mix everything with a kitchen spatula.
Now let's start frying potatoes. As soon as most of the liquid has evaporated, put the potato wedges into the pan, stir them with a spatula and cover with a lid. We reduce the fire a little, but remember that the potatoes in our recipe should be fried, not stewed. After 10 minutes, stir the potatoes again and season with salt. After the dish is fried until full cooking but no cover. As soon as the potatoes are ready and can be easily pierced with a fork or knife, you can turn off the pan.
Fried potatoes with fresh mushrooms
Fried potatoes with champignons are prepared quite simply. You only need an hour of time and the presence of champignons in the house. You probably know that they are sold in nearby supermarkets. Oyster mushrooms are also suitable for our recipe. As soon as the smell of fried mushrooms spreads around your apartment, you can be sure that all your family members will run to the kitchen.
3000 g of onions;
1 kg of potatoes;
fresh mushrooms(oyster mushrooms, champignons);
50 g of vegetable oil;
salt, garlic;
greens.
Rinse fresh mushrooms, rinse them and dry them on a napkin. Cut mushrooms and onions small cubes. Peel the potatoes and cut into 0.5 cm cubes. Heat the frying pan over a fire, add vegetable oil and warm it up properly.
Fry the onion until light golden brown. Add mushrooms and fry for about 5 more minutes, stirring constantly. Then add the potatoes and sauté until cooked through, about 25 minutes. At the end of frying, salt to taste, crush one garlic clove, this will add spice to the dish. When serving, be sure to sprinkle with fresh finely chopped parsley or dill.
Fried potatoes with dried mushrooms
According to tradition, the peak of cooking fried potatoes falls at the end of summer - the beginning of autumn, when mushroom pickers start selling mushrooms picked in the forest, and many people go to pick mushrooms in the forest anyway. But it is known that mushrooms can be stored dry, having prepared them for the future for the whole winter. Therefore, even in the cold, you can cook fried potatoes with dried mushrooms.
50 g dried mushrooms;
700 g potatoes;
2 small onions;
30 ml of vegetable oil;
parsley, dill, basil to taste;
salt, black ground pepper, garlic to taste.
Soak dried mushrooms in cold water for 2 hours. Then we pour them into a small saucepan and fill them with the same water in which they were soaked and set to boil on fire. Bring them to a boil and wait until they boil for 15 minutes.
While cooking mushrooms, cut the onion into small cubes and fry in a pan until a soft golden color is obtained. Remove the container with mushrooms from the fire, drain the water, pour the mushrooms again with cold water and rinse thoroughly. Cut vegetables into small pieces, put in a pan to the onion and fry, but a little. Cut the potatoes into thin sticks, add to the onions and mushrooms, cover with a lid and leave to simmer on the fire until the potatoes soften. By the end of cooking, salt the potatoes, pepper, add herbs and chopped or skipped garlic.
Fried potatoes with pickled mushrooms recipe
If in your cellar there are a couple of jars with pickled chanterelles or mushrooms, then be sure to cook fried potatoes with such mushrooms.
600 g potatoes;
0.5 cans of pickled mushrooms;
1 onion;
fresh dill, salt;
vegetable oil.
Recipe for potatoes with pickled mushrooms.
Fried potatoes with mushrooms, the photo of which is in front of you, will be very tasty in combination with salted mushrooms. Wash and dry the pickled mushrooms. After peeling, cut the onion into thin slices, peel the potatoes, rinse.
Take two frying pans, heat vegetable oil in them. Put mushrooms in one and potatoes in the other. Saute mushrooms until golden brown. Stir everything in each pan separately.
Add the onion to the mushrooms and fry for a couple more minutes. Transfer the onion with mushrooms to the potatoes, mix and fry until fully cooked. Flavor the finished dish with sprinkled herbs and serve. Potatoes with canned fried mushrooms are ready.
Fried potatoes with frozen mushrooms recipe
This delicious dish is sure to make you delicious dinner. Caring hostesses probably managed to stock up on mushrooms since autumn, so that in winter there would be something to please the whole family.
3-4 tbsp sour cream;
1 kg of potatoes;
2 tbsp mayonnaise;
vegetable oil for frying;
500 g frozen mushrooms;
boiled water.
Take a good frying pan with thick walls, preferably aluminum. Heat the oil in it in a small amount so that it is not liquid, since you will spread the mushrooms frozen. Fry the mushrooms for 5-7 minutes, and at this time cut the potatoes. Put 2 tbsp to the mushrooms. sour cream and let them fry a little. Now it's time for potatoes. Pour vegetable oil if necessary. As soon as the potatoes become soft, mix mayonnaise and sour cream in a cup, add boiled water to the potatoes. We extinguish the fire and let the potatoes brew. It will turn out very tasty.
Oyster mushrooms fried with potatoes
We are offering to you original recipe cooking fried oyster mushrooms with potatoes. Nobody can refuse this dish.
1 onion;
400 g fresh oyster mushrooms;
a few tablespoons of vegetable oil;
1 kg of potatoes;
table vinegar.
Spread onto the pan fresh oyster mushrooms, simmer for a few minutes in own juice. Now add a bunch of chopped green onions, vegetable oil and two tablespoons to the mushrooms. table vinegar taste. Simmer until the liquid is almost completely evaporated. Then chop them as finely as possible or better pass through a meat grinder, mix with chopped onion, a little fried in vegetable oil, salt. Now put the potatoes and mushroom onion mixture in the pan, fry the potatoes until golden brown. Enjoy your meal!
Fried potatoes with mushrooms: calories
Having prepared a delicious dinner, slender housewives will probably think about how many calories are in fried potatoes Yes, and even with mushrooms. After all, at the end it turns out that everything is fried. So, your attention is fried potatoes with mushrooms: calories.
If you take potatoes in portions, it turns out that potatoes with mushrooms have 89 calories, including 9% protein, 61% carbohydrates, 30% fat. If you calculate the calories in 100 grams, you get the following: 102.7 calories, including 12 g of carbohydrates, 4.5 g of fat, 2.3 g of protein. As we can see, potatoes are not high-calorie at all and are quite suitable for those who follow their figure.
Today I will share with you a recipe on how to cook fried potatoes with mushrooms! But not simple, but ruddy, fragrant, with a crispy crust and a juicy middle. It will turn out not just a mushy potato mass - each slice of potato fried in a pan will keep its shape perfectly and not fall apart.
It would seem that it could be easier than frying potatoes ... But even here, every hostess has her own secrets and tricks to ready meal I was pleasantly surprised at home by the result. So in today's recipe for fried potatoes with mushrooms, I will share mine with you. Try it and you may never cook this delicious and satisfying dish like before!
Ingredients:
Potato (1 kilogram) Boiled forest mushrooms (400 grams) Bulb onion (200 grams) Vegetable oil (150 milliliters) Dill (1 bunch) Salt(1 teaspoon) Ground black pepper (1 pinch)
total dish - 1656 kcal.
in 100 grams - 151 kcal.
Cooking step by step with photos:
To cook delicious fried potatoes with mushrooms, we need potatoes, boiled forest mushrooms, onions, fresh dill, refined vegetable (I have sunflower) oil, salt and black pepper. If you want, you can additionally use fresh minced garlic, which is added at the very end of cooking along with dill. Of course, if not forest mushrooms, you can take champignons or oyster mushrooms, but it will be a completely different taste and not such an aroma.
I always fry the mushrooms separately from the potatoes so that the potato slices do not get soggy and stick together. If you have fresh mushrooms, they must first be sorted out, cleaned and boiled in lightly salted water for half an hour after boiling. Then you need to throw them on a sieve so that excess liquid is gone. Pour 50 milliliters of vegetable oil into the pan and let it warm up well. Meanwhile, peel and finely chop the onion. We put boiled mushrooms in hot oil (the better you drain them from the liquid, the less they will splash when frying) and chopped onions. Fry uncovered over medium heat, stirring occasionally, until golden brown.
While the mushrooms and onions are cooking, peel the potatoes. A lot depends on the variety. Honestly, I do not know which one we have, but we are very satisfied. Potatoes are large, yellowish, not soapy, without eyes, very tasty and fragrant. Then I'll ask my parents what it's called - they grow it in their country house. So that the tubers do not darken, put them in cold water.
We cut each potato into fairly large cubes, which we also put in cold water. Then we thoroughly rinse under running water to wash off excess starch - it is because of them that the potatoes begin to stick together and fall apart when frying.
Now you need to dry the potato wedges with a paper towel or napkins. Try to make sure that there is almost no moisture left on the potato slices.
And here the mushrooms with onions are ready - the onion has become ruddy and the mushrooms are perfectly fried. For now, they can be transferred to a plate or left in the pan if you have another suitable one.
I have one favorite frying pan, so I washed it after the mushrooms and wiped it dry. Pour 100 milliliters of odorless vegetable oil into it, which we also heat very well. As soon as a characteristic light, barely noticeable smoke appears above the oil, you can spread the potatoes. Fry it without a lid over medium heat until the lower part is browned. What is the secret so that the fried potatoes do not fall apart and turn into a stew? It's simple: you need to stir it as little as possible and salt it at the very end of cooking. For all the time of frying, I interfere 3-4 times, and even then, very, very carefully. Well, do not feel sorry for the oil - the potato loves it very much.
You can add any mushrooms to potatoes. Champignons and oyster mushrooms, as well as white, boletus and boletus can be used without pre-treatment. But the rest of the wild mushrooms are recommended to be first boiled in salted boiling water for 20–30 minutes so that bitterness is gone from 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 - 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. Before serving, leave the finished dish under the lid 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 uniform consistency. Put a spoonful of butter on top of the potatoes and pour over the 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 oil. 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 so much hot water so that the potatoes are almost completely covered with it. Add salt nutmeg and lavrushka and simmer over medium heat for about 20 minutes until the potatoes are soft.
Pour in 4-5 tablespoons of sour cream warm water and stir. Add to potatoes and mushrooms and simmer for another 5 minutes. At the end of cooking, add chopped dill, mix and remove the parsley.
