Roast potatoes with mushrooms - favourite 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 into the pan vegetable oil and spread 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.
V 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 in terms of 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
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 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 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 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. 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.
Fried potatoes - although simple, but very tasty and widespread side dish. It is especially tasty with the addition of mushrooms. It can be like champignons with oyster mushrooms that do not require prior heat treatment(boiling), and forest mushrooms. Fried potatoes with mushrooms, like many other dishes, has its own cooking technology and little secrets, thanks to which it turns out to be appetizing in appearance, crispy and very tasty.
- Potatoes - 5-6 pcs.,
- Champignons - 200 gr.,
- Ramson - 20-30 gr.,
- Salt - to taste
- Ground black pepper.
- Refined sunflower oil
Fried potatoes with mushrooms - recipe
Wash the mushrooms. Cut them into thin slices (a hat with a leg).
Peel the potatoes. Cut it into strips as for cooking.
Pour the potatoes with water and leave for 10-15 minutes, which will rid it of excess starch. In general, the longer it sits in water, the more likely it is to get a fried crust during its frying. Wash the wild garlic. Cut off the stems, we will add only the leaves to the fried potatoes.
Lay the sliced mushrooms on hot pan with vegetable oil. Salt them and sprinkle with black ground pepper. If you like spicy dishes, feel free to use red ground pepper instead of black. Fry the mushrooms until golden brown for 5-6 minutes.
Using a wide spatula, transfer the mushrooms to a plate.
Take the potatoes out of the water. Put in a bowl. Pat dry with paper towel. Add a little more vegetable oil to the pan. Lay out the potato wedges.
While stirring, fry the potatoes until tender, without covering it with a lid. This will take no more than 10 minutes. At the end of cooking, salt it a little.
After it is completely ready, put the fried ones on it.
Sprinkle potatoes with mushrooms with chopped wild garlic.
Mix all the ingredients with a spatula. Mushrooms and wild garlic should be evenly distributed over the potatoes.
Fried potatoes with champignon mushrooms and wild garlic will be ready in 2-3 minutes. As soon as the wild garlic changes color and simmers, we can assume that your dish is ready. Serve it with any vegetable salad. Good appetite.
Fried potatoes with mushrooms. Photo
You can also cook fried potatoes with forest mushrooms.
Ingredients:
- Forest mushrooms 500 gr., (raw)
- Potatoes - 6-7 pcs.,
- Salt and black ground pepper,
- Onion - 1 pc.,
- Fresh herbs (dill or parsley)
- Sunflower oil.
Fried potatoes with forest mushrooms - recipe
Forest mushrooms should be sorted out. Remove leaves, moss and earth from the legs and hats. Rinse well under water. Cut the mushrooms into small pieces. Fill with cold water. Put on slow fire. Boil the mushrooms, stirring occasionally and removing the foam from them for 1 hour. Throw the boiled mushrooms into a colander. Rinse under running water. Saute diced onion in vegetable oil. Put the mushrooms, salt.
Fry the mushrooms, stirring occasionally, for 15-20 minutes. Mushrooms should dry out and not be too wet. Transfer the mushrooms to a plate. Peel potatoes. Cut the potatoes the way you like. You can cut, as in the previous recipe - into strips or cut into semicircles as usual for frying. Put the potatoes in a hot pan with vegetable oil. Fry it over low heat for 15 minutes. Then add some salt and black pepper to the potatoes. Post after 5 minutes fried mushrooms. Stir. Fry for 5 more minutes. Wild Mushroom Fried Potato Oven Idaho Potato
Potatoes fried with mushrooms - traditional Russian dish which few can refuse. Now, when young potatoes are ripening on the site, and fragrant mushrooms are hiding in the forest, it's time to talk about how to fry them tasty and quickly.
I don’t know about you, but with us a trip for mushrooms is always accompanied by a subsequent frying of potatoes with them. This good tradition started long before my birth and is still maintained. The beauty of this dish is that mushrooms can be used in any form - fresh, dried or frozen. Therefore, you can cook it at any time of the year.
Despite all the ease of preparation, fried potatoes with mushrooms have one small but very important secret. It is better to fry them separately from each other. If you try to save time and put everything in one brazier, you can end up with a sprawling porridge instead of whole mouth-watering pieces. If the cooking time is very short, then you can use two pans, and then combine their contents in one dish.
Menu:
1. Potatoes fried with forest mushrooms and onions
What could be tastier than wild mushrooms?! Only potatoes fried with them. It doesn't matter if you have them - fresh or frozen, because they will turn out equally tasty. It is very easy to prepare this dish. It helps us out when tasty and hearty dinner required as soon as possible. Try frying potatoes according to this recipe with wild mushrooms. You will surely like it.
Ingredients:
- 4 large potatoes;
- 1 onion;
- 1-2 cloves of garlic;
- forest mushrooms 300-400 grams;
- salt to taste;
- frying oil;
- black pepper to taste;
- you can use sour cream for serving.
Step by step recipe description:
1. Wash and clean the mushrooms. Cut into medium pieces. Boil water and put mushrooms in it. After full boiling, boil for 5-8 minutes. You can boil them whole and cut them up after cooling.
2. Throw the mushrooms in a colander. Wait until the water drains completely.
3. Fry finely chopped onion and garlic in a hot oil pan. After 5 minutes, add the mushrooms, salt and fry until tender. After that, transfer the onion-mushroom mass to another bowl.
4. Add a little more oil to the same pan and fry the potatoes. It will take no more than 5-7 minutes.
5. Add mushrooms to potatoes, salt and pepper to taste. Stir and fry for a couple more minutes.
After that, the dish is ready. It can be served either hot or slightly chilled. Bon Appetit!
2. Chanterelles with potatoes in sour cream
If I am lucky enough to have a few forest chanterelles in service, I will definitely fry them with potatoes. It is these mushrooms that go especially well with sour cream. But, like any forest mushroom, they need to be processed before cooking.
Ingredients:
- chanterelles;
- potato;
- bulb;
- sour cream;
- salt and spices of your choice.
Cooking steps:
Adjust the ratio of products yourself, depending on your preferences and the amount of mushrooms.
1. First of all, you need to boil the mushrooms. This will protect you from possible poisoning and getting into the dishes of dirt, grass and insects that could be in them. Before this, the chanterelles must be thoroughly washed and placed in boiling and salted water. After the liquid boils with them, reduce the heat and boil for about 10 minutes. Then fold into a colander and leave until the liquid drains.
2. Cut the onion into medium cubes and fry in oil until golden. This will take approximately 5 minutes over medium heat.
3. By that time, the mushrooms had already cooled down a bit and dried up. They need to be cut into pieces of any size you like. Add to the fry. In this form, fry the mushrooms until golden and appetizing. This will take approximately 10 minutes.
4. Cut potatoes into strips or large pieces. You need to fry it either in another pan, or in the same one, but it must first be freed from fried mushrooms. As soon as the excess moisture leaves and the potatoes stop hissing so loudly, add the mushrooms to the roaster. Fry on medium power for 10 minutes.
5. Pour in sour cream of your choice. Salt. Stir and heat fully. Then immediately remove from heat. After that, you do not need to stew the dish, it is enough to heat the sour cream.
Now you need to cover the pan with a lid and wait 5-10 minutes. To be honest, this is not easy to do. After all, the aroma of mushrooms has long captured the entire kitchen. But be patient, because the potatoes should brew a little. After that, the dish is completely ready to eat. Bon Appetit.
3. Potatoes with meat and champignons
Flavored potatoes with mushrooms and meat can serve as a full-fledged delicious dinner for the whole family. You can use pork, beef or chicken, whichever you prefer. It is better to take not dry meat, with streaks of fat. So it will be juicier. But, if desired, you can use a dietary product.
Ingredients:
- half a kilo of champignons;
- 9-11 potatoes;
- 1 onion;
- a small piece of meat with layers of fat (or without);
- salt and spices to taste
Cooking steps:
1. Cut the meat into small cubes. The onion also needs to be finely chopped.
2. Place the meat in a dry pan and wait for complete evaporation natural juice. Then add some oil and fry the pieces until golden brown.
3. Fry the onion for 5 minutes in oil. Meanwhile, chop the mushrooms in random order. As soon as the onion is browned, add mushrooms to it. Soon they will give juice. In it, they need to be put out for 10 minutes, with the lid open. During this time, the moisture should evaporate.
4. Fry pre-peeled and chopped potatoes in a separate pan. This will take no more than 10 minutes. Then add meat to it and mix. 
5. Combine the mushroom mass with potatoes. Mix, salt and season. Add some oil and simmer for about 5-10 minutes.
The dish is ready immediately after being removed from the fire. Can be served with ketchup, mayonnaise or sour cream. It goes well with vegetables and herbs. Bon Appetit!
4. Fried potatoes with butter - a very tasty recipe
Oilers are a great ally of potatoes in the brazier. The dish from them turns out to be very tasty, and most importantly, fast. Try it yourself!
Ingredients:
- 300 grams butter;
- 6-8 potatoes;
- 1-2 medium onions;
- frying oil;
- salt and seasonings at your discretion and taste.
Cooking steps:
1. Rinse the mushrooms thoroughly in cool water. Now they need to be cleaned. The skin must be removed from both the stem and the cap. Peeled mushrooms cut into arbitrary pieces.
2. Boil the pieces in salt water for 10 minutes after boiling. Foam may form during the cooking process. She needs to be removed. Then put the oil in a colander and leave until the water drains completely.
3. Fry finely chopped onions in an oil pan, and then send the mushrooms to it. Fry them together for 10-13 minutes.
4. In another pan, fry the potatoes, with the addition of oil. You can cut it in any way. Roast potatoes for about 5-10 minutes.
Potatoes, after cutting, it is better to transfer to a towel and get wet. So it will get rid of excess moisture and will not stick to the pan. You can notice this after adding it to the oil. It's easier to mix. Such pieces do not turn into porridge, but are appetizingly fried.
5. Combine potatoes with mushrooms in one pan and mix. Salt and season. You can then fry them together for about 5-8 minutes. After that, the dish is ready.
5. Video - How to fry potatoes with mushrooms
I bring to your attention another simple and delicious recipe potatoes with mushrooms fried in a pan. Even a novice cook can cope with the preparation of this dish. You can see the exact and thorough description right in the video. Happy viewing.
For best results, let steep covered for 10-15 minutes. So all the ingredients will “grab” faster and get saturated with each other.
Potatoes fried with mushrooms is a very simple and everyone's favorite dish. It can be prepared for hastily". This makes it very tasty. Potatoes can be used both young and late. Mushrooms can also be of all kinds. The main thing is to carefully choose their variety and process before getting into the pan.
Potato is one of the most consumed foods, which is usually cooked as independent dish, add to soups, borscht, salads. When you want something tasty without spending a lot of time and money, a common recipe will always come to the rescue: potatoes with mushrooms, which are usually simply fried with onions, or you can send them to the oven to bake, stew, cook a casserole.
How to cook potatoes with mushrooms
It is difficult to spoil this simple dish, but it is better to take into account some nuances. One of the main secrets for mushrooms to show their taste as much as possible is to cook them separately by frying and evaporating the liquid. From other secrets on how to fry potatoes with mushrooms, the following information may be useful to you:
- If you add a little chopped white mushrooms to the mushrooms, the first ones will become much more fragrant.
- A mixture of several varieties makes the taste of the dish richer.
- Most suitable spices- it Provencal herbs, a mixture of peppers, garlic.
- Garlic is always added at the end, after which the dish should be allowed to soak in its aroma a little.
- When using dry products, it is recommended to pre-soak them in milk for 12 hours.
- If you want the potatoes to be crispier when fried, soak them a few hours before cooking.
Mushroom Potato Recipes
Although the recipe is extremely simple, there are many options for how to cook potatoes with mushrooms. If you try each of the methods, it turns out that the dish can be very diverse and always tasty. They talk about it and delicious photos. The easiest option is to fry potatoes in a pan. For those who are trying to eat less fried, this dish is perfectly stewed. In addition, it is cooked in the oven and it turns out incredibly tasty when placed in clay pots and top with cheese.
fried
- Servings: 2 persons.
- Calorie content of the dish: 210 kcal per 100 grams.
- Cuisine: Russian.
Fried potatoes with onions, garlic, spices - the dish is very tasty, and if you don't know how to cook it in a more unusual way, just add a portion of champignons or oyster mushrooms. Then it will turn out much more satisfying and interesting. Mushrooms can be used any, fresh or pickled, as well as dried. Remember that they are always fried first to get rid of excess liquid. It is better to fry in a large frying pan. Then, when stirring, the potatoes will not choke and on your plate will look like in a photo from a culinary magazine.
Ingredients:
- champignons - 350 g;
- large potatoes - 4 pcs.;
- onion - 1 pc.;
- oil - 35 g;
- salt - 15 g.
Cooking method:
- Rinse and clean the champignons, cut them into large pieces and put in a preheated pan, adding a little oil.
- While the liquid is evaporating from the mushrooms, chop the onion. When the liquid has evaporated, add the onion, fry until golden brown.
- Peel and cut potatoes into chunks.
- Fry the potatoes in a separate pan.
- When all the ingredients are ready, mix them together, add garlic, salt, spices, heat for a couple more minutes.
Stewed
- Number of servings: 6 persons.
- Calorie content of the dish: 121 kcal per 100 grams.
- Purpose: for lunch, for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
A variation of the recipe, in which the potatoes must be stewed rather than fried, will be less high-calorie and more healthy. stewed potatoes with mushrooms, it is best to cook in the mushroom season and use any fresh varieties. If not, then remember that the most delicious combination obtained with dried porcini mushrooms or champignons. Will do stewed potatoes more tender sour cream, and fresh herbs added at the very end are very fragrant. The recipe is suitable for multicookers.
Ingredients:
- potatoes - 1 kg;
- champignons - 450 g;
- vegetable oil - 35 g;
- onions - 2 pcs.;
- flour - 1 tbsp. l.;
- sour cream - 4 tbsp. l.;
- bay leaf - 2 pcs.;
- salt - to taste;
- pepper - to taste.
Cooking method:
- Prepare potatoes by peeling and cutting into medium-sized pieces, then cover with water.
- Cut the mushrooms into slices, put them in the pan first, cut the onion into cubes. When the water has evaporated, add the chopped vegetable. Saute everything together until the onion becomes transparent.
- Pour 4 tablespoons of sour cream into the pan, then pour in the flour, mix.
- Put the potatoes in the pot, add fried foods, pour in some water so that the potatoes are covered. Salt, pepper, put Bay leaf.
- Simmer the dish until done. This will take about 25 minutes.
In the oven
- Cooking time: 60 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 180 kcal per 100 grams.
- Purpose: for lunch, for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
A dish from the oven, even as simple as potatoes with mushrooms, can be safely served with festive table. Cooking it is even easier than fried potatoes with mushrooms. All you need to do is chop all the products and send them to bake. This cooking option can be varied by making changes to the sauce that will cover the main ingredients.
Ingredients:
- potato tubers - 1 kg;
- bulbs - 2 pcs.;
- oyster mushrooms - 0.5 kg;
- water - 2 tbsp. l.;
- hard cheese - 120 g;
- medium carrots - 2 pcs.;
- olive oil - 3 tbsp. l.
- salt - to taste.
Cooking method:
- Prepare oyster mushrooms and onions by cutting and frying them in a pan.
- Put potatoes on a baking sheet in layers, cover it with carrots, cut into circles, followed by oyster mushrooms, then a second layer of potatoes.
- Prepare the sauce by mixing water, sour cream, salt, spices. Pour the mass into a baking sheet, evenly distributing.
- Grate cheese on top.
- Bake the dish at 180 degrees for about 40 minutes.
With pickled mushrooms
- Cooking time: 30 minutes.
- Servings: 3 persons.
- Calorie content of the dish: 220 kcal per 100 grams.
- Purpose: for lunch, for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
The dish in which pickled mushrooms will be used differs only in the order of frying the ingredients. Salted mushrooms are already prepared, so you don’t have to spend time on them separately. The finished dish does not lose at all from such a combination, on the contrary, it acquires spicy taste, which is different from cooking with fresh food.
Ingredients:
- potatoes - 6 pcs.;
- pickled mushrooms - 250 g;
- onion - 1 pc.;
- greens - to taste;
- salt - to taste;
- pepper - to taste.
Cooking method:
- Prepare the onion by cutting it into large cubes.
- Fry it until golden brown.
- Add chopped potatoes to the onion.
- Fry everything together for 10 minutes, covering the pan with a lid.
- Honey mushrooms need to be washed and cut into slices.
- Put the mushrooms in the pan and cook everything together for about 10 more minutes.
- Add salt, spices at the end, mix.
- Sprinkle with chopped herbs (as in the photo).
With dried mushrooms
- Cooking time: 2 hours.
- Servings: 5 persons.
- Calorie content of the dish: 155 kcal per 100 grams.
- Purpose: for lunch, for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Dried butternuts are no worse than fresh ones, but you must remember to soak them in water beforehand so that they soften. The second thing that should not be forgotten is that mushrooms are not washed before being dried. Otherwise, they may become moldy and not dry out. For this reason, the water in which the products have been soaked must be drained and rinsed thoroughly under cold water. Then you can use it as fresh.
Ingredients:
- potatoes - 800 g;
- onions - 2 pcs.;
- oil - 300 g;
- sour cream 20% - 2 tbsp. l.;
- salt - to taste;
- bay leaf - 3 pcs.;
- oil - 50 g.
Cooking method:
- Pour the oil with boiling water, cover, leave for about 1 hour.
- During this time, prepare the potatoes by peeling and slicing.
- After an hour, butter in the same water, put on fire, boil for 15 minutes.
- Cut and fry the onion.
- Drain the broth from the oil, rinse them, chop if they are large.
- Add them to the onion, fry for 3-4 minutes.
- Put the tubers on the fire, half filling with water.
- After boiling water in potatoes, boil it for 15 minutes.
- It's time to add sour cream, butter with onions, salt, bay leaf.
- Simmer until done. This will take about 20 minutes.
With frozen mushrooms
- Cooking time: 45 minutes.
- Servings: 3 persons.
- Calorie content of the dish: 133 kcal.
- Purpose: for lunch, for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
If you decide to cook a dish with frozen mushrooms that you are going to buy in a store, pay attention to their condition: they should not stick together in lumps. The opposite indicates that the storage conditions were violated and it has been thawed more than once, then frozen again. Otherwise, freezer fried potatoes with mushrooms are prepared as if they use fresh ingredients.
Ingredients:
- potatoes - 5 pcs.;
- frozen chanterelles - 200 g;
- onions - 2-3 pcs.;
- oil - to taste;
- salt - to taste.
Cooking method:
- First, chop and fry the onion until it turns golden.
- Throw the chanterelles into the pan without defrosting them. Fry until the water has completely evaporated.
- Fry the potatoes separately. When it is ready, mix everything together, salt.
- Fry for 2-3 more minutes.
With fresh mushrooms
- Cooking time: 1.5 hours.
- Servings: 5 persons.
- Calorie content of the dish: 280 kcal per 100 grams.
- Purpose: for lunch, for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Most popular types fresh mushrooms, which are used in combination with potatoes - these are oyster mushrooms, champignons are suitable. From forest mushrooms butter, mushrooms, boletus are popular, but if you have other options, choose what you like. The dish will not lose anything from this. The following recipe for potatoes with mushrooms involves cooking in pots, but in order for the products not to be fresh, they will have to be fried first.
Ingredients:
- potatoes - 15 pcs.;
- onion - 1 pc.;
- champignons - 340 g;
- mayonnaise - 5 tbsp. l.;
- salt - 15 g;
- pepper - 10 g.
Cooking method:
- Clean and rinse all foods.
- Cut the mushrooms into slices and boil the mushrooms in boiling water for about 6 minutes.
- Finely chop the onion, fry in a pan for a couple of minutes, add the mushrooms. Fry everything together until golden brown.
- Cut the potatoes into pieces, arrange them in pots. Pour 100 g of water on top. Next, do not forget to sprinkle with salt, pepper, put the mushrooms on top of the potatoes.
- Put the pots in hot oven, bake 30 minutes.
- Then check if you need to add water. Bake another 20 minutes.
- Remove the pots again, add a couple of tablespoons of mayonnaise to each, send back to the already turned off oven for 10 minutes.
With mushrooms and onions
- Cooking time: 30 minutes.
- Servings: 5 persons.
- Calorie content of the dish: 195 kcal per 100 grams.
- Purpose: for breakfast.
- Cuisine: Russian.
- Difficulty of preparation: medium.
A dish of potatoes with mushrooms always turns out tastier with onions. This vegetable is necessary to add flavor to products, so it is difficult to overdo it, but if you add more sour cream or cream sauce, a few cloves of garlic, then you will get a baked potato that is not ashamed to serve to guests. Sour cream will make the taste tender, and garlic will give flavor.
Ingredients:
- potatoes - 700 g;
- mushrooms - 500 g;
- onion - 3 pcs.;
- garlic - 3 cloves;
- sour cream - 150 g;
- oil - as needed;
- salt - to taste.
Cooking method:
- First you need to finely chop the garlic, onion in half rings, fry everything together with butter then place in a separate bowl.
- Rinse, cut the mushrooms and also fry them after evaporating the water. Salt, cover.
- In another skillet, fry the potatoes over high heat until browned. Then cover with a lid and cook until fully cooked.
- Combine the main ingredients, sour cream, sprinkle with pepper, salt. Simmer covered for 5 minutes, turn off the heat.
- Sprinkle the dish with herbs and let it brew for another 10 minutes.
Video
Among the many variety of dishes there are some that can be safely called classics of cooking. For their preparation, sometimes “picky” products are required, but the taste leaves no one indifferent. Often, such dishes play the role of "lifesaver". For example, potatoes with mushrooms in a pan are a win-win option for a lunch menu. Yes, and unexpected guests are not ashamed to serve such a dish.
We invite you to consider a variation of cooking potatoes with frozen mushrooms - oyster mushrooms. The ingredients are supplemented with vegetables: carrots and onions, as well as fresh herbs.
Taste Info Second potato dishes / Second: mushrooms / Fried potatoes
Ingredients
- potato tubers - 5-6 pieces;
- frozen mushrooms - 0.2 kg;
- carrot - 1 piece;
- vegetable oil - 50 ml;
- onions - 1 piece;
- table salt - to taste;
- ground pepper (red) - to taste;
- fresh herbs - 2 sprigs.
How to cook delicious potatoes with mushrooms in a pan
In this recipe, we will start by chopping vegetables.
So, grate the peeled carrots. Take a grater with large cells. Pre-peeled onion just chop finely.
Pour vegetable oil into a suitable frying pan. Heat it up, and then add chopped vegetable cutting. Reduce heat, carrots and onions, fry for 2-3 minutes. Remember to stir occasionally.
This recipe uses frozen mushrooms. Therefore, they must be taken out of the freezer in advance so that they have time to thaw before the start of cooking.
While the vegetables are roasting, cut the mushrooms into small pieces. Transfer them to the skillet. Continue frying the ingredients in the pan for another 5 minutes.
Cut the prepared peeled potato tubers with a regular knife into half rings or thin sticks (as you like).
Transfer the chopped potatoes to the pan with vegetables and mushrooms.
Salt potatoes to taste. Season with crushed red pepper. Optionally, you can use a special seasoning for potato dishes.
Saute everything over moderate heat until the potatoes are fully cooked. Stir the food in the pan. Once potatoes are in "right condition", sprinkle ready meal chopped fresh herbs. Rinse it first and pat dry with paper towels. If there is no fresh greens at the time of cooking potatoes with mushrooms, then replace it with dried ones.
A simple but very tasty dish of potatoes and mushrooms in a pan is ready!
Cooking Tips:
- The following ratio of components is considered to be the most correct: one part of the potato + half of the mushrooms + a third of the onion. However, everyone listens to their own taste preferences, so the advice remains optional advice.
teaser network
Potatoes with mushrooms in a pan with sour cream
Fried potatoes with mushrooms is a traditional and long-loved dish. A skilled housewife will prepare a superfood from simple ingredients, the aroma of which will gather the whole family at the table in no time.
Frying mushrooms with potatoes in a pan means providing lunch or dinner without the hassle. This dish is especially relevant when everyone is terribly hungry and there is no strength to wait for food for a long time.
If the food is cooked correctly, it will outshine any meat or fish product. Extraordinarily tasty potato fried with real forest mushrooms. They can be both fresh and dried.
The option with champignons, which are always on the shelves, is no less successful.
If strictly followed traditional recipe, then you need to use fat sour cream, rustic. But many are used to shop product and it looks just as delicious. Sour cream can easily be replaced with heavy cream.
Fresh herbs - dill, parsley, perfectly complement the dish.
Ingredients:
- mushrooms (forest) - 0.5;
- potatoes - 0.6 kg;
- sour cream - 0.4 l;
- onion (large) - 1 pc.;
- greens (any) - 5 branches;
- garlic - 2 cloves;
- salt and a mixture of peppers;
- cheese - 150 g;
- vegetable oil.
How to cook:
- You will need two pans to cook this dish. It is possible that this cooking option is somewhat complicated, but the result is worth it.
- First of all, let's deal with mushrooms. No matter how noble mushroom pickers we are, in order to avoid problems, boil them in salted water for about twenty minutes. Let's throw an onion in there. If it does not darken, then calmly continue cooking.
- Dry the mushrooms and cut into small pieces.
- Send them to the surface of a frying pan heated with oil. Saute the mushrooms until the moisture has completely evaporated.
- A few minutes (for example, 5) before the end of cooking, pour in the sour cream and mix. Cover with a lid and simmer on low heat for another seven minutes.
- In parallel, prepare the second frying pan, heat the oil and fry the onion, cut into small pieces. When it becomes golden, put it on a separate plate.
- Pour oil into the pan, add the potato pieces. Peeled tubers can be cut into strips or sticks. We do not touch the potatoes for a couple of minutes so that they have time to fry. Then mix with a spoon or move the frying pan back and forth, like real cooks. Do not cover the dish with a lid.
- Fry the potato pieces until done. Salt, sprinkle with pepper and chopped herbs a few minutes before the end of the process. Be sure to mix.
- We send potatoes and onions to a pan with mushrooms, stir.
- Coarsely grate the cheese and pour it over the vegetables.
- We continue to fry mushrooms with potatoes in a pan, covered with a lid, for another five minutes.
- Finely chop the garlic. Sprinkle them on the dish before serving.
Cooking Tips:
- Cut the potatoes too thin and small should not be. It will quickly lose its shape, turn into a fried mashed potatoes. Although there will certainly be connoisseurs of just such a consistency.
- The most tasty combinations with potatoes are porcini mushrooms, aspen mushrooms and chanterelles. Slightly inferior mushrooms and boletus.
- So that the potatoes do not stick together in a pan, you need to hold them chopped in cold water. And then be sure to dry it.
- Washing fresh mushrooms with water for too long and diligently is not worth it. They will draw in additional moisture and will not fry, but boil.
- Sour cream can curdle under the influence of high temperature in a pan. To prevent this from happening, first pour in two or three tablespoons of boiling water. And then boldly put sour cream.
