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 with fragrant mushrooms paired with fried onions and fresh herbs?
Another advantage of this dish is that mushrooms perfectly replace meat both in their rich taste and in taste. nutritional value- they contain protein, vitamins, mineral compounds and alimentary fiber with a minimum of fat and calories. Especially high content dried porcini mushrooms differ in protein - they contain twice as much protein as in beef and fish. All this makes potatoes with mushrooms hearty meatless dish, the preparation of which does not take much time and effort.
Potatoes and mushrooms are a wonderful culinary duet. In traditional Russian cuisine, the combination of these ingredients was intended to help survive the cold harsh climate. These foods were meant to give people as much warmth and energy as possible, so the combination of starchy foods high in carbohydrates and foods high in protein or fat became the basis of Russian cuisine.
Potatoes with mushrooms can be cooked different ways- for example, it’s trivial to fry both ingredients together, make potato casserole with mushrooms or stuff potatoes with mushrooms and bake in the oven. If you add potatoes with mushrooms various additives, for example, herbs, spices or sauce, a familiar combination can be turned into a new interesting dish. In addition, using different types mushrooms, you will get a new dish every time. Suitable for cooking potatoes with mushrooms various types 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 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!
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The recipe for delicious fried potatoes with mushrooms is quite simple. You need about an hour of time and the presence of any mushrooms: fresh, dry, pickled or even frozen. Whether it will be mushrooms, chanterelles, champignons or the king of mushrooms - white mushroom, you are guaranteed to enjoy the dish in any case. Only smells fried mushrooms from the kitchen, be sure that the whole family will come running to the table.
How to cook fried potatoes with mushrooms?
For cooking delicious fried potatoes with mushrooms, they are suitable as fresh mushrooms, and dry, and marinated, and salted. Mushrooms are perfectly stored, and you can use them in cooking all year round. When cooking mushrooms, especially dry ones (dry mushrooms are not washed before drying), be sure to rinse them thoroughly to avoid getting sand into food.
Fried potatoes with fresh mushrooms
If you are lucky and you become the owner white fungus, which is considered the most valuable among mushrooms due to its nutritional and taste properties, be sure to cook fried potatoes with fresh porcini mushrooms. At the end, you will get a real delicacy. If there are no white mushrooms, take any others.
Ingredients:
- potatoes - 1 kg;
- fresh mushrooms - 600 g;
- onion - 300 g;
- vegetable oil - 50 g;
- greens - to taste;
- garlic, salt - to taste.
Cooking
Rinse fresh mushrooms thoroughly and dry on a napkin. Cut the onion and mushrooms into small cubes. Peel the potatoes and cut into slices 0.5 cm thick. Heat the pan on the fire, pour in the vegetable oil and heat well. Add the onion and fry until light golden brown. Add mushrooms and cook for 5-6 more minutes, stirring occasionally. Then add the potatoes and fry until fully cooked - about 20-25 minutes. At the end of frying, salt to taste, you can squeeze a clove of garlic if you like. When serving, sprinkle the dish with finely chopped parsley or dill.
Fried potatoes with dried mushrooms
Traditionally, the peak for fried potatoes with mushrooms is the end of summer - the beginning of autumn, when mushroom picking begins. But these vegetables are perfectly stored in a dry form and, even in winter, you can cook fried potatoes with dried mushrooms.
Ingredients:
- potatoes - 1 kg;
- dry mushrooms - 50 g;
- onions - 2 pcs.;
- vegetable oil - 50 g;
- greens - to taste;
- garlic, salt, black pepper - to taste.
Cooking
Soak dry mushrooms in cold water for 1-2 hours. Then we put it in a saucepan, fill it with the same water in which the mushrooms were soaked and put on fire. Bring to a boil and let simmer for about 15 minutes. While the mushrooms are cooking, chop the onion. small cubes and fry in a skillet until golden brown. Remove the saucepan with mushrooms from the heat, drain the water, fill it again with cold water and rinse the mushrooms thoroughly. Cut the vegetables into small pieces, add to the pan to the onion and fry a little - so that they stick a little. Potatoes should be peeled and cut into thin sticks, add to the pan with mushrooms and onions, 
cover with a lid and simmer until it becomes soft. At the end of cooking, salt, pepper, add finely chopped greens. If you like garlic, you can squeeze one or two cloves before serving.
Fried potatoes with pickled mushrooms
If you have a couple - three jars of pickled mushrooms or chanterelles, then you can cook fried potatoes with pickled mushrooms. Pickled mushrooms will need to be fried with onions in a pan and added to almost ready potatoes 5-10 minutes before the end of cooking.
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. 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 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 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. Ready meal sprinkle 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 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. 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.
Potato with mushrooms is a favorite dish of many people who are not averse to enjoying a hearty and tasty dish. Potatoes with mushrooms are not only stewed and baked, but also fried. The last cooking method is the most popular. As a rule, potatoes and onions are fried not only traditional recipe, but also use other cooking methods, where vegetables, various sauces and many other ingredients are used.
For cooking fried potatoes with mushrooms, it is best to use fresh potatoes. It is in it that it contains a large number of water, resulting in a crispy and delicious potatoes. As for mushrooms, a variety of types are suitable for frying: boletus, mushrooms, champignons, chanterelles and others. You can use both fresh and frozen mushrooms. If frozen mushrooms are used, then they need to be thawed in the refrigerator or when room temperature. Mushrooms defrost in the refrigerator for about 6-7 hours, that is, you can leave them to defrost overnight. At room temperature, mushrooms defrost for about 2-3 hours.
Classic recipe for fried potatoes with mushrooms
According to this recipe, you can cook fried potatoes with mushrooms only using a minimum set of ingredients. The result will be delicious dish which many will like.
What you need to cook fried potatoes with mushrooms according to the classic recipe:
- Potatoes 800 gr.
- Mushrooms 500 gr.
- Onion 2 pcs.
- Vegetable oil for frying.
- Butter.
- Salt to taste.
Sequencing:
- Prepare potatoes for cooking. To do this, clean it and remove all dirt. Then cut it in any way (for example, cubes or straws). Rinse it with water and let it dry a little.
- Peel the onion and cut it into half rings. Add a little butter and vegetable oil to the pan and wait until it is completely melted. Fry the onion in a pan with oil until golden brown. Then transfer the onion to a separate plate.
- Rinse the mushrooms thoroughly and let them dry a little. Then cut the mushrooms into cubes or sticks. It should be remembered that the mushrooms do not need to be cut too thin. This can cause them to dry out during frying. Heat vegetable oil in a frying pan and add mushrooms. Fry them over high heat for 3-5 minutes, then lower the heat and bring them to readiness under a closed lid.
- In a separate frying pan, heat the vegetable oil and fry the potatoes in it for about 7-10 minutes. During this time, it should be almost completely cooked.
- Add the cooked mushrooms and onions to the potatoes, mix everything thoroughly. Then salt the dish, cover it with a lid and wait until it is completely cooked.
The cooked dish is best sprinkled with herbs and garlic and served with salted vegetables.
Fried potatoes with mushrooms and sour cream
Sour cream will give this dish tenderness and make it even more tasty and unusual. During cooking, you can improvise with spices, so that the result is an even more aromatic dish that you will like.
What you need to cook fried potatoes with mushrooms with sour cream:
- Potatoes 800 gr.
- Mushrooms 400-500 gr.
- Onion 2 pcs.
- Sour cream 100 gr.
- Garlic 1-2 cloves (optional)
- Vegetable oil.
- Salt, spices to taste.
Sequencing:
- Prepare potatoes for cooking. To do this, cut it into strips, rinse and let dry a little.
- Cut the onion into half rings and fry it in vegetable oil until golden brown.
- Rinse the mushrooms under water and let them dry a little. Cut the mushrooms into cubes and fry them in vegetable oil until fully cooked.
- In a separate pan, fry the potatoes on both sides until cooked through. This will take approximately 10 minutes.
- Combine mushrooms with potatoes, then add onions. Add sour cream, salt and spices, garlic to potatoes, mushrooms and onions. Mix everything thoroughly and fry them under the lid until fully cooked.
Using the above recipes, you can cook fragrant dishes, which will be to everyone's taste and will become welcome guest on every table.
