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 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.
IN 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;
greenery.
Rinse fresh mushrooms, rinse them and dry them on a napkin. Mushrooms and onions cut into 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
Traditionally peak cooking fried potatoes falls by 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, ground black 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 the mushrooms, cut the onion into small cubes and fry in a skillet until golden brown. Remove the container with mushrooms from the fire, drain the water, pour the mushrooms again cold water and rinse properly. 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 tasty dish will surely 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 up the oil in it Not in large numbers 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 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, slightly fried in vegetable oil, salt. Now put the potatoes and mushroom onion mixture in the pan, fry the potatoes until golden brown. Bon appetit!
Fried potatoes with mushrooms: calories
Having prepared a delicious dinner, slender housewives will probably think about how many calories are in fried potatoes, 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.
Frozen. It's simple, delicious and hearty meal. There are several cooking recipes. Let's take a look at them.
First recipe
To prepare (for three servings of such a dish) you will need:
Five pieces of potatoes;
200 grams of frozen mushrooms;
Heads of three onions;
Vegetable oil and spices to taste.
cooking fried potatoes
- First of all, thawed mushrooms with chopped onions should be fried.
- One onion should be left for potatoes, which are peeled, washed and cut into strips. Fried in sunflower oil separately from mushrooms, along with onion, cut into half rings.
- When the potatoes are completely ready, add the fried mushrooms to it. Also at this time, spices are added - salt and black pepper. All ingredients are thoroughly mixed and fried together for about five minutes. That's all, fried potatoes with frozen mushrooms are ready to eat. To diversify this dish, during the last frying, you can add any vegetables and wait until they are ready.
Each recipe for fried potatoes with frozen mushrooms is unique in its own way. But no matter what it will be, you can always enhance the taste of the dish using these tips:
When the potatoes are already peeled, they should be poured with cold water so that they do not darken. It is also undesirable to keep it for a long time, as the amount of useful substances decreases.
In order for the potatoes to turn out with a beautiful ruddy crust, you need to dry them before putting them on a heated frying pan.
To improve the smell and taste, except for salt and black ground pepper, you can use different greens both fresh and dried. Also allspice, nutmeg or marjoram.
Second recipe
A wonderful dish will be fried potatoes with Even in this form, they do not lose their taste.
To prepare the dish, you will need:
Half a kilogram of frozen porcini mushrooms;
8 potatoes;
A couple of onions, you can have more - this is optional;
50 milliliters of water, necessarily boiled;
50 grams of sour cream;
30 grams of mayonnaise;
Sunflower oil for frying;
The process of cooking potatoes
- Defrost mushrooms before cooking. Then they need to be washed well and allowed to dry a little. After that, send to a previously heated frying pan with a small amount of sunflower oil. If you pour in a lot of oil, then the mushrooms will end up being too fatty.
- When they are fried, add sour cream to them, half a serving from the recipe, and after waiting 15 minutes, turn off the heat.
- Cut each peeled potato into six pieces. After that, put in salted water and leave for half an hour. So that the liquid is not very salty, put half a teaspoon of salt per liter of water.
- Put the potatoes in a separate heated pan with sunflower oil. Immediately add spices and herbs to taste. Stirring constantly, cook over medium heat for about 15 minutes. Then the fire is minimal.
- The remaining sour cream, mayonnaise and water are mixed in homogeneous mass. You can add more herbs to the sauce if you like. When everything is ready, you can pour fried potatoes.
- But then everything is optional. You can serve potatoes on a plate, and mushrooms next to it. Only in this case, you need to leave the potatoes for a few minutes, without removing them from the stove, so that they infuse.
- If you want to combine the two main ingredients, then a couple of minutes after adding the sauce, add ready mushrooms. Mix everything gently, simmer for a few minutes and, without covering the lid, let it brew a little.
- So it turned out such a delicious fried potato with frozen mushrooms.
Third recipe
Now let's look at another option. We will tell you how to cook potatoes with frozen mushrooms, fried in a pan. For cooking you will need:
Half a kilogram of frozen mushrooms;
One kilogram of potatoes;
4 tablespoons of sour cream;
2 the same spoons of mayonnaise;
A little boiled water;
Sunflower oil for frying.
How to cook fried potatoes with frozen mushrooms?
- In this case, you need a frying pan, the walls of which will be quite thick. You should put it on the stove, pour a little sunflower oil, but do not overdo it. Put frozen mushrooms in a preheated pan and keep them there for about 10 minutes. At this time, you can cut the potatoes.
- When the mushrooms are already a little fried, add half the portion of sour cream indicated in the recipe to them. Mix the ingredients and let the mushrooms fry a little.
- Then chopped potatoes are added. If necessary, you can add a little sunflower oil.
- In a separate clean container, the remaining sour cream is mixed with mayonnaise.
- When the potatoes are soft, add water and the resulting sauce to it.
- The fire is turned off, but the pan remains on the same surface for a while.
- It turns out frozen very tasty.
Fourth recipe
A similar dish can be prepared according to another recipe. Let's take a look at it.
For cooking you will need:
0.8 kilograms of potatoes;
0.45 kilograms of frozen mushrooms;
2 medium-sized onions;
Sunflower oil, spices, herbs.
Cooking process
First, the food is prepared.
Probably, any person who has seen the corresponding products at least once in his life knows how to cook potatoes with mushrooms. But if your eyes still did not want to linger on champignons, and then forest mushrooms suddenly came across, buy a kilogram. And think of some dish with them and with your favorite root crops. Not confident in yourself - start with a simple one. You will immediately understand that it is not difficult, it takes a little time, and the sea brings pleasure.
Easy and no hassle: stewed potatoes with mushrooms
Anyone who has ever cooked any vegetable stew can easily cope with this dish. The only rule is that in order for the stewed potatoes with mushrooms to turn out tasty and fragrant, prey from the “quiet hunt” must first be fried. It is cut coarsely, since the mushrooms are greatly reduced in size during processing. Honey mushrooms can even be fried whole. And they should not be cooked until ready: let the juice go, slightly redden - and set aside. Carrots and onions are cut into cubes and also fried - until golden. The potatoes are peeled, coarsely cut and put to boil. As it boils - salt and put in all the other blanks. The dish will be stewed for about half an hour; shortly before the end, spices of your choice are added, and after removing from the heat, greens are poured - parsley or dill.
As you can see, there is nothing difficult and troublesome in preparing a dish. stewed potatoes with mushrooms". The recipe can be varied. For example, add a couple of tablespoons of sour cream along with spices. Or fry the meat and make the food even more satisfying, tasty and attractive.
Shall we fry?
Of course, one of the most tempting options for how to cook potatoes with mushrooms is to fry them. However, this dish is a little more difficult to prepare. Again, the mushrooms will have to be fried separately, preferably in duck fat. Not everyone will be able to get it, then you will have to replace it with a mixture of vegetable and butter(one to one). First, the onion is simmered in a pan until transparent, then mushrooms are added. It is necessary to fry until the end, until all the moisture has evaporated. Even then, the mushrooms are salted, peppered, and after a couple of minutes they are seasoned with oregano and thyme and transferred to a bowl.
Then the potatoes are fried. We will not give advice here: cut the way you like, fry the way you like. When the dish is almost ready, mushrooms are added and the process continues for a couple more minutes so that they warm up and the potatoes are saturated with their forest spirit. At the end, add finely chopped garlic, dill and parsley, mix again and call those close to the table.
Sleeve and oven
Let's not forget that each stove has an oven, since you can cook potatoes with mushrooms in it, and different ways. For example, using a cooking sleeve. First, a roast is made from onions and carrots; if desired, you can add garlic, only sliced \u200b\u200bin slices, and not pressed through. As it becomes a golden pleasant color - mushrooms are added. For sleeves, they are advised to cut finely. You can also add cream or sour cream if you want the mushroom component to resemble julienne. It is not necessary to overcook after these manipulations for a short time, about five minutes - it will still be baked. The potatoes are cut into small cubes, put into a sleeve tied at one end, and the frying is poured on top. After tying, the sleeve can be gently shaken to mix the components.
Baking time depends on the amount of food taken. If 0.5 kg of potatoes were taken, it will cook for thirty minutes at 180 degrees.
We bake with cheese
If you don’t like “sleeve” potatoes with mushrooms, you can use a different recipe. Lubricate the oven sheet with oil, put sliced \u200b\u200bcircles of tubers on it (5 millimeters thick), salt them, sprinkle with pepper and basil. The next layer is onion rings. Place mushrooms on top - small ones whole, large ones cut in half. From above this cooking masterpiece sprinkle with grated cheese and put in an oven heated to the same 180 degrees for three quarters of an hour. Beware, the scent will tease sooner!
Pots: fast, tasty and effortless
The previous recipe does not exhaust the list of possibilities. And how can you still cook potatoes with mushrooms in the oven? Of course, in pots! First, onions and mushrooms must be fried (the latter - not until fully cooked). Cut the potatoes into either thin semicircles or small cubes. Potatoes are placed at the bottom of each bowl and seasoned, as in the previous recipe. Onion-mushroom frying is laid out on top and poured with sour cream sauce. The easiest is to stir milk product in a small amount of water and add browned flour. But if you have a family, tricky sauce recipe, use it. Do you want it to be on top golden brown- Sprinkle with cheese, but it's up to you. The oven for the dish must be heated to 150 degrees, and the pots should stay in it for an hour, since it will take additional time to warm up the containers themselves. You can diversify the recipe: fry pork, beef or chicken over high heat - not to the end, just to make it beautiful - and lay it at the very bottom. So you get delicious and fragrant potatoes with mushrooms and meat.
Let the multicooker not stand idle
This useful kitchen helper is up to par with the ingredients in question. To make potatoes with mushrooms in a slow cooker successful, oil is poured into its bowl, where chopped onions are placed. In the “Baking” mode, it is fried for about five minutes, after which prepared mushrooms are introduced and frying continues two more times for as many. After the allotted time, it is laid chopped potatoes and sprinkle spices. Mix the contents of the bowl and add liquid. The easiest (but also least tasty) option is water. More interesting is potatoes with mushrooms in a slow cooker, if you add at least broth or soy (sour cream - to choose from) sauce. In the same mode, the dish will bake for an hour. If desired, ten minutes before the timer signal, you can fill it with cheese.
Whichever recipe you choose, bon appetit!
Potatoes with mushrooms, one of the simplest and most delicious meatless recipes. Its preparation requires a minimum of ingredients and time, but despite this, the taste of the final dish is so excellent that you want to eat it again and again. And what could be better than soft tender potatoes with a golden crispy crust, 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 prepared in many ways - for example, it’s commonplace 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. Between 4 pots, evenly distribute sliced potatoes and dried mushrooms(Mushrooms do not need to be soaked first). 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!
On fasting days mushroom dishes they 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’ll tell you how you can cook everyone’s favorite dish: potatoes with mushrooms fried in a pan, I’ll give 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 ruddy 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.
Adviсe:
- 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 land, sand, soak them diligently, 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.
IN ready meal you can also add fried vegetables: zucchini, sweet peppers, tomatoes. Experiment, delight loved ones with delicious dishes!
