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, the most suitable for frying different types: 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 is a delicious dish that 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.
You can add any mushrooms to potatoes. Champignons and oyster mushrooms, as well as white, boletus and boletus can be used without pre-treatment. And here are the rest Forest mushrooms it is recommended to first boil in salted boiling water for 20-30 minutes so that bitterness leaves them.
Ingredients
- 1 onion;
- a few tablespoons of vegetable oil;
- 500 g mushrooms;
- 1 kg of potatoes;
- salt - to taste;
- 1 bunch of dill.
Cooking
Ingredients
- 1 carrot;
- 1 onion;
- 1 kg of potatoes;
- 400 g mushrooms;
- salt - to taste;
- ground black pepper - to taste;
- 3 tablespoons of vegetable oil.
Cooking
Grate the carrots coarse grater. Cut the onion into half rings, and the potatoes and mushrooms - large pieces.
Put the prepared ingredients in a bowl, add salt, pepper and oil and mix. Transfer everything to a baking bag and seal the edges tightly.
Place the sleeve on a baking sheet or baking dish. Poke a few holes in the bag to let the air out. Put in an oven preheated to 200 ° C for 40-50 minutes.
If you want the potatoes to brown, cut the top of the bag 10-15 minutes before the end of cooking.
Ingredients
- 1 onion;
- 1 carrot;
- 2-3 tablespoons of vegetable oil;
- 500 g mushrooms;
- 1 kg of potatoes;
- water;
- salt - to taste;
- ground black pepper - to taste;
- 2 dried bay leaves.
Cooking
Cut the onion into small cubes and grate the carrots on a coarse grater. Heat the oil in a deep frying pan and fry the onion in it until soft. Then add carrots and fry lightly.
Cut the mushrooms into small pieces and arrange them with the vegetables. Cook, stirring, over medium heat until light golden brown.
Coarsely chop the potatoes. Put it in the pan and pour hot water so that the pieces are almost completely covered. Simmer over medium heat, covered, for about 20 minutes until soft.
5 minutes before the end of cooking, add salt, pepper, parsley and mix. You can also use other seasonings of your choice. Leave before serving ready meal covered for 15-20 minutes and remove the bay leaves.
iamcook.ru Ingredients
For 2 pots:
- 4-5 potatoes;
- 1 onion;
- 200 g mushrooms;
- 2 tablespoons of vegetable oil;
- salt - to taste;
- ground black pepper - to taste;
- 4 tablespoons of sour cream;
- 4-5 tablespoons of water;
- 2 tablespoons of butter.
Cooking
Cut the potatoes into slices, the onion into half rings, and the mushrooms into large pieces. Lightly fry the onion and mushrooms in hot vegetable oil until golden brown.
Put some of the potatoes, onions and mushrooms in the pots. Repeat layers, sprinkling them with salt and pepper. The top should be a layer of potatoes.
Mix sour cream and water until uniform consistency. Put a spoonful of butter on top of the potatoes and pour over the sour cream sauce.
Close the pots with lids and bake for 30 minutes at 200°C. Remove the lids and cook for 10 more minutes to brown the potatoes.
Ingredients
- 2 tablespoons of flour;
- 600 ml of milk;
- salt - to taste;
- ground black pepper - to taste;
- 1 teaspoon dried thyme;
- 3 cloves of garlic;
- 1 onion;
- 1 kg of potatoes;
- 500 g mushrooms;
- 200 g hard cheese.
Cooking
In a frying pan, lightly fry the flour until golden brown. Pour the milk in parts, constantly working with a whisk so that there are no lumps. Season the sauce with salt, pepper and thyme.
Finely chop the onion and garlic. Put the vegetables in the sauce, mix and cook for another 5 minutes over low heat.
Cut the potatoes into thin slices, and the mushrooms into slices or small pieces. Grease a baking dish with butter. Put half the potatoes there, spread the mushrooms on top and brush them with half the sauce.
Lay out the remaining potatoes and spread the second half of the sauce over them. Bake at 190°C for approximately 45 minutes. Then sprinkle the dish with grated cheese and cook for another 10 minutes.
Ingredients
- 4-5 large potatoes;
- 150 g of mushrooms (best of all - champignons);
- ½ bunch of dill;
- salt - to taste;
- ground black pepper - to taste;
- 2-3 tablespoons of vegetable oil.
Cooking
Make several transverse deep cuts on each potato at a distance of about 5 mm from each other. To avoid accidentally cutting the potato completely, place wooden sticks under it.
cut the mushrooms small cubes. Mix them with chopped dill, salt and pepper. Gently start mushroom stuffing each slice of potato.
Lay out stuffed potatoes on a lined baking sheet and brush with oil. Cover with a second sheet of foil and put in an oven preheated to 200 ° C for 30-40 minutes. Then remove the foil and cook for another 5-10 minutes to brown the potatoes.
It may take longer to roast, depending on the size of the vegetables. Pierce the potatoes with a fork or knife: if they are soft, you can pull them out of the oven.
Ingredients
- 350 g mushrooms;
- 1 onion;
- 1 tablespoon of butter;
- 1-2 tablespoons of vegetable oil;
- 1 kg of potatoes;
- water;
- salt - to taste;
- ¼ teaspoon ground nutmeg;
- 2 dried bay leaves;
- 120 g sour cream;
- 1 bunch of dill.
Cooking
Cut the mushrooms into large pieces, and the onion into small cubes. Melt butter in a deep frying pan and add vegetable oil. Fry the mushrooms until golden brown. Add onion and cook until soft.
Put the potatoes cut into large cubes in the pan. Pour in so much hot water so that the potatoes are almost completely covered with it. Add salt nutmeg and lavrushka and simmer over medium heat for about 20 minutes until the potatoes are soft.
Pour in 4-5 tablespoons of sour cream warm water and stir. Add to potatoes and mushrooms and simmer for another 5 minutes. At the end of cooking, add chopped dill, mix and remove the parsley.
A simple and relatively budget recipe, ideal for everyday menu. Until now, there is no strict and unambiguous right technology cooking this popular dish. Some cooks believe that the ingredients should be fried together in the same bowl, while others tend to believe that onions, potatoes and mushrooms are best cooked in separate containers. There are still more supporters of the second version, so we will follow culinary advice and we will fry the main components of the dish separately from each other, and combine them at the very end, a few minutes before the end of cooking.
Ingredients: 
- potatoes - 1 kg;
- champignons - 500 g;
- onion - 1 large;
- low-fat sour cream - 100 g;
- sunflower oil - about 50 ml;
- greens - a small bunch;
- salt - to taste.
fried potatoes with mushrooms easy recipe
- The onion, freeing from the husk, finely chop, and then sauté in a deep frying pan with a couple of tablespoons of oil until golden brown. Transfer soft and browned onions to a separate bowl.
- Since we will use champignons for frying, just rinse them with water and dry them. Forest mushrooms are also great for the recipe, but in this case, you need to soak and boil them before frying to avoid poisoning! So, we cut clean champignons into thin plates, place them in a frying pan freed from onions, adding a little oil if necessary.
- Stirring, cook the mushrooms over moderate heat until the moisture has completely evaporated. Then lightly sprinkle the contents of the pan with salt, add sour cream. We mix everything, after which we simmer the mushrooms over low heat for a few more minutes.
- In parallel, after washing and peeling, cut the potatoes into strips, slices or circles. The method of cutting does not really matter: the main thing is that all potato slices are approximately the same size (no more than 1 cm thick). We thoroughly heat up a spacious thick-bottomed frying pan, covering the bottom with a thin layer of sunflower oil. As soon as the oil is hot, lay out the potato slices. Fry over medium heat without a lid. We do not salt yet and try to mix as little as possible. For the entire process of frying potatoes, it is advisable to interfere with it no more than 3-4 times.
- When the potato is reddened, sprinkle it with salt, take a sample. If the slices are already soft, add onions and mushrooms. Gently, so as not to turn the ingredients into porridge, mix, then simmer over low heat under a tightly closed lid for about 5 minutes. After removing the pan from the heat, sprinkle the freshly prepared dish with finely chopped herbs.
- We sort the potatoes with mushrooms on plates and serve immediately. The dish goes well with fresh vegetable cutting, pickles or light salads.
soft, with golden crust fried potatoes with mushrooms - a real table decoration! Enjoy your meal!
Today I will share with you a recipe on how to cook fried potatoes with mushrooms! But not simple, but ruddy, fragrant, with a crispy crust and a juicy middle. It will turn out not just a mushy potato mass - each slice of potato fried in a pan will keep its shape perfectly and not fall apart.
It would seem that it could be easier than frying potatoes ... But even here, each hostess has her own secrets and tricks so that the finished dish will pleasantly surprise the home with the result. So in today's recipe for fried potatoes with mushrooms, I will share mine with you. Try it and you may never cook this delicious and hearty meal like before!
Ingredients:
(1 kg ) (400 grams) (200 grams) (150 milliliters) (1 bunch) (1 teaspoon) (1 pinch)
Cooking step by step with photos:
To prepare delicious fried potatoes with mushrooms, we need potatoes, boiled wild mushrooms, onion, fresh dill, refined vegetable (I have sunflower) oil, salt and black ground pepper. If you want, you can additionally use fresh minced garlic, which is added at the very end of cooking along with dill. Of course, if there are no forest mushrooms, you can take champignons or oyster mushrooms, but this will be a completely different taste and not the same aroma.
I always fry the mushrooms separately from the potatoes so that the potato slices do not get soggy and stick together. If you have fresh mushrooms, they must first be sorted out, cleaned and boiled in lightly salted water for half an hour after boiling. Then you need to throw them on a sieve so that excess liquid is gone. Pour 50 milliliters of vegetable oil into the pan and let it warm up well. Meanwhile, peel and finely chop the onion. Put in hot oil boiled mushrooms(the better you drain them from the liquid, the less they will splatter when frying) and chopped onion. Fry uncovered over medium heat, stirring occasionally, until golden brown.
While the mushrooms and onions are cooking, peel the potatoes. A lot depends on the variety. Honestly, I do not know which one we have, but we are very satisfied. Potatoes are large, yellowish, not soapy, without eyes, very tasty and fragrant. Then I'll ask my parents what it's called - they grow it in their country house. So that the tubers do not darken, put them in cold water.
We cut each potato into fairly large cubes, which we also put in cold water. Then we thoroughly rinse under running water to wash off excess starch - it is because of them that the potatoes begin to stick together and fall apart when frying.
Now you need to dry the potato wedges with a paper towel or napkins. Try to make sure that there is almost no moisture left on the potato slices.
And here the mushrooms with onions are ready - the onion has become ruddy and the mushrooms are perfectly fried. For now, they can be transferred to a plate or left in the pan if you have another suitable one.
I have one favorite frying pan, so I washed it after the mushrooms and wiped it dry. Pour 100 milliliters of odorless vegetable oil into it, which we also heat very well. As soon as a characteristic light, barely noticeable smoke appears above the oil, you can spread the potatoes. Fry it without a lid over medium heat until the lower part is browned. What is the secret so that the fried potatoes do not fall apart and turn into a stew? It's simple: you need to stir it as little as possible and salt it at the very end of cooking. For all the time of frying, I interfere 3-4 times, and even then, very, very carefully. Well, do not spare oil - potatoes love it very much.
When the fried potatoes are browned, try a couple of slices. If they are soft, while the crust is crispy, then everything is ready.
Probably, there is no such person who would not try dishes from mushrooms and potatoes. There are many recipes with the combined use of these useful products nutrition, we will talk about them today.
Usually they don’t put much in such dishes. fragrant spices so as not to drown out mushroom flavor, which absolutely does not need the addition of any spices. Here are some cooking recipes which should please many.
Fried potatoes with mushrooms
Although this recipe does not belong to the dietary category, it is undoubtedly loved by everyone, and they are looking forward to the summer when they can pick fresh mushrooms and enjoy the taste of this dish. To prepare it, you will need the following ingredients:
Kilogram raw potatoes;
A couple of large bulbs;
300 grams fresh mushrooms;
50 ml of vegetable oil;
Salt to taste.
So, the potatoes should be peeled, cut and put in a preheated pan, into which vegetable oil is previously poured. Close the pan with a lid and fry over high heat for about five minutes, without turning, until an appetizing roast is formed.
Then the potatoes are turned over, chopped fresh mushrooms and chopped onions are placed on top, salted to taste, and again closed with a lid, only the fire must be reduced, after ten minutes everything is mixed again. Then the pan is not covered and the dish is brought to full readiness.
In this case, the potatoes will turn out fried with delicious crust, and the mushrooms will be juicy, no one will refuse such a dish, and everyone will be delighted. Invite your family to the table and bon appetit!
Baked potatoes with mushrooms
To prepare this equally delicious dish, you need to stock up on the following components:
A kilogram of fresh mushrooms;
Two kilograms of potatoes;
A quarter of a pack of butter;
Vegetable oil in an amount of 50 ml;
Two chicken eggs;
a tablespoon of breadcrumbs;
One hundred grams of sour cream;
Two large onions;
Salt and herbs to taste.
First you need to boil the potatoes in their skins, after which, of course, they should be peeled, and then beautifully cut into circles, and fry until golden brown.
Then you need to pour oil into the pan, and fry the chopped mushrooms along with the chopped onions. Then a deep form must be greased with butter and sprinkled with it. breadcrumbs.
Then the pre-fried potatoes are neatly laid out in rows, and mushrooms on top, and everything is poured with beaten eggs and sour cream, after which the form is placed in a preheated oven for twenty minutes. It is recommended to sprinkle the dish with chopped herbs on top, and you can invite everyone to the table.
Baked sandwiches with mushrooms, potatoes and cheese
These hot sandwiches will appeal to many gourmets, for their preparation you will need the following ingredients:
One loaf;
300 grams of potatoes;
The same amount of fresh porcini mushrooms;
Butter;
200 grams of cheese durum varieties;
Fresh parsley.
The loaf must be cut into even pieces, and spread with a thin layer of pre-cooked chilled mashed potatoes. You will also need to cook mushrooms, they should be cut and fried until cooked in a pan.
Then, when the mushrooms have cooled, they are laid out in an even layer on mashed potatoes, and everything is sprinkled with pre-grated cheese on top. Sandwiches prepared in this way are laid out on a baking sheet, and put in a preheated oven for several minutes, literally until an appetizing crust begins to form on top.
Then the sandwiches are taken out and laid out on beautiful dish, and on top you can sprinkle them with finely chopped parsley, but only in a small amount. They are delicious both hot and cold. Enjoy your meal!
Potato and mushroom cutlets
This recipe will appeal to many gourmets. In order to prepare it, you will need the following ingredients:
Kilogram fresh potatoes;
500 grams of fresh mushrooms;
Salt to taste;
Olive oil.
So, the potatoes must be peeled and grated, then it must be squeezed out of excess juice, and put in a bowl. Mushrooms are recommended to be chopped into strips, and mixed with potatoes, after adding a little salt to the minced meat.
After that, the pan should be heated, pour there olive oil and put pre-formed cutlets. It is better to make them small in size so that they have time to cook well, while it is recommended to squeeze out the excess liquid.
To begin with, over high heat, cutlets are fried until crispy on both sides, and then brought to condition over low heat under a closed lid. It will not take more than twenty minutes to prepare them, and you will get an appetizing and tasty dish not only for you, but for the whole family.
If desired, you can prepare a sauce for them, or just pour them with sour cream, and sprinkle a small amount fresh greens. These meatballs go well with vegetable salad, which can be served as a side dish. Enjoy your meal!
Conclusion
Of course, dishes made from fresh potatoes and mushrooms have a delicious taste and aroma. There are a lot of variations of recipes on this topic, so experiment with pleasure and show your culinary creativity, delighting loved ones with culinary masterpieces.
