Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

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Potatoes are one of the most consumed products, which are usually prepared as an independent dish, added to soups, borscht, and 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 put them in the oven to bake, stew, or prepare 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 maximize their flavor is to cook them separately, frying and evaporating the liquid. Among other secrets on how to fry potatoes with mushrooms, you may find the following information useful:

• If you add a little chopped white champignons to the champignons, the first ones will become much more fragrant.
• A mixture of several varieties makes the taste of the dish richer.
• The most suitable spices are Provençal herbs, a mixture of peppers, and garlic.
• Garlic is always added at the end, after which the dish should be allowed to soak in its flavor a little.
• When using dry products, it is recommended to pre-soak them in milk for 12 hours.
• If you want crispier potatoes when frying, soak them a few hours before cooking.

Potatoes with mushrooms recipes

Although the recipe is extremely simple, you can find 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 varied and always tasty. The appetizing photos also speak about this. The easiest option is to fry the potatoes in a frying pan. For those who are trying to eat less fried food, this dish is excellent stewed. In addition, it is cooked in the oven and turns out incredibly tasty if you place it in clay pots and cover it with cheese on top.

Fried

• Number of servings: 2 persons.
• Calorie content of the dish: 210 kcal per 100 grams.
• Cuisine: Russian.

Fried potatoes with onions, garlic, seasonings - the dish is very tasty, and if you don’t know how to prepare 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. You can use any mushrooms, 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 be crushed and on your plate they will look like in a photo from a culinary magazine.

Ingredients:

• champignons – 350 g;
• large potatoes – 4 pcs.;
• onion – 1 pc.;
• butter – 35 g;
• salt – 15 g.

Cooking method:

1. Wash and peel the champignons, cut them into large pieces and place in a preheated frying pan, adding a little oil.
2. While the liquid from the mushrooms is evaporating, chop the onion. When the liquid has evaporated, add the onion and fry until golden brown.
3. Peel and cut the potatoes into chunks.
4. Fry the potatoes in a separate pan.
5. When all the ingredients are ready, mix them together, add garlic, salt, spices, and 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 need to be stewed rather than fried, will be less calorie and more healthy. Stewed potatoes with mushrooms are best prepared during the mushroom season and use any fresh varieties. If not, then remember that the most delicious combination is obtained with dried porcini mushrooms or champignons. Sour cream will make the stewed potatoes more tender, and fresh herbs added at the very end will be very aromatic. 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:

1. Prepare the potatoes by peeling and cutting them into medium-sized pieces, then cover them with water.
2. Cut the champignons into slices, place them in the pan first, cut the onion into cubes. When the water has evaporated, add the chopped vegetable. Fry everything together until the onion becomes transparent.
3. Pour 4 tablespoons of sour cream into the pan, then add flour and stir.
4. Place the potatoes in a pan, add the fried foods, add a little water to cover the potatoes. Salt, pepper, add bay leaf.
5. 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 something as simple as potatoes with mushrooms, can be safely served at the holiday table. It's even easier to prepare than fried potatoes with mushrooms. All you need to do is chop all the products and send them to bake. This preparation 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:

1. Prepare oyster mushrooms and onions by chopping and frying them in a pan.
2. Place potatoes on a baking sheet in layers, cover them with carrots cut into slices, followed by oyster mushrooms, then with a second layer of potatoes.
3. Prepare the sauce by mixing water, sour cream, salt, and spices. Pour the mixture into the pan, spreading it evenly.
4. Grate cheese on top.
5. Bake the dish at 180 degrees for about 40 minutes.

With pickled mushrooms

• Cooking time: 30 minutes.
• Number of 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. The 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 this combination; on the contrary, it acquires a piquant taste, which differs from cooking with fresh ingredients.

Ingredients:

• potatoes – 6 pcs.;
• pickled honey mushrooms – 250 g;
• onion – 1 pc.;
• greens - to taste;
• salt - to taste;
• pepper - to taste.

Cooking method:

1. Prepare the onion by cutting it into large cubes.
2. Fry it until golden brown.
3. Add chopped potatoes to the onions.
4. Fry everything together for 10 minutes, covering the pan with a lid.
5. Honey mushrooms need to be washed and cut into slices.
6. Place the mushrooms in the pan and cook everything together for about 10 minutes.
7. Add salt and spices at the end, stir.
8. Sprinkle with chopped herbs (as in the photo).

With dried mushrooms

• Cooking time: 2 hours.
• Number of 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 butter beans are no worse than fresh ones, but you must remember to soak them in water first so that they soften. The second thing we must not forget is that mushrooms are not washed before drying. Otherwise, they may become moldy rather than dry. For this reason, the water in which the food has been soaked must be drained and thoroughly rinsed under cold water. Then you can use it as if it were fresh.

Ingredients:

• potatoes – 800 g;
• onions – 2 pcs.;
• boletus – 300 g;
• sour cream 20% – 2 tbsp. l.;
• salt - to taste;
• bay leaf – 3 pcs.;
• butter – 50 g.

Cooking method:

1. Pour boiling water over the butter, cover with a lid, leave for about 1 hour.
2. During this time, prepare the potatoes by peeling and cutting them.
3. After an hour, put the butter in the same water on the fire and boil for 15 minutes.
4. Chop and fry the onion.
5. Drain the broth from the butter, rinse them, chop them if they are large.
6. Add them to the onion, fry for 3-4 minutes.
7. Place the tubers on the fire, filling them halfway with water.
8. After the water in the potatoes boils, boil it for 15 minutes.
9. It's time to add sour cream, butter with onions, salt, bay leaf.
10. Simmer until done. This will take about 20 minutes.

With frozen mushrooms

• Cooking time: 45 minutes.
• Number of 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 prepare a dish with frozen mushrooms that you are going to purchase in the store, pay attention to their condition: they should not stick together in lumps. The opposite indicates that the storage conditions were violated and it was defrosted more than once, then frozen again. Otherwise, these freezer fried potatoes with mushrooms are prepared just like those that use fresh ingredients.

Ingredients:

• potatoes – 5 pcs.;
• frozen chanterelles – 200 g;
• onions – 2-3 pcs.;
• oil - to taste;
• salt - to taste.

Cooking method:

1. First, chop and fry the onion until it turns golden.
2. Throw the chanterelles into the pan without defrosting them. Fry until the water has completely evaporated.
3. Fry the potatoes separately. When it's ready, mix everything together and add salt.
4. Fry for another 2-3 minutes.

With fresh mushrooms

• Cooking time: 1.5 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 280 kcal per 100 grams.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The most popular types of fresh mushrooms that are used in combination with potatoes are oyster mushrooms; champignons are suitable. Popular wild mushrooms include boletus, honey mushrooms, and boletus mushrooms, but if you have other options, choose what you like. The dish will not lose at all from this. The following recipe for potatoes with mushrooms involves cooking in pots, but in order for the products not to be bland, 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:

1. Clean and rinse all produce.
2. Cut the mushrooms into slices and boil the champignons in boiling water for about 6 minutes.
3. Finely chop the onion, fry in a frying pan for a couple of minutes, add the champignons. Fry everything together until golden brown.
4. Cut the potatoes into pieces and place them in pots. Pour 100 g of water on top. Next, don’t forget to sprinkle with salt and pepper, and place champignons on top of the potatoes.
5. Place the pots in a hot oven and bake for 30 minutes.
6. Then check to see if you need to add water. Bake for another 20 minutes.
7. Remove the pots again, add a couple of spoons of mayonnaise to each, and place back in the now turned off oven for 10 minutes.

With mushrooms and onions

• Cooking time: 30 minutes.
• Number of 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 tastes better with onions. This vegetable is necessary to add flavor to products, so it’s difficult to overdo it, but if you add sour cream or cream sauce, a few cloves of garlic, you’ll get baked potatoes that you won’t be ashamed to serve to guests. Sour cream will make the taste tender, and garlic will give aroma.

Ingredients:

• potatoes – 700 g;
• honey mushrooms – 500 g;
• onions – 3 pcs.;
• garlic – 3 cloves;
• sour cream – 150 g;
• oil - as needed;
• salt - to taste.

Cooking method:

1. First, you need to finely chop the garlic, onion into half rings, fry everything together with butter, then put it in a separate bowl.
2. Wash, cut the honey mushrooms and fry them too after the water has evaporated. Add salt and cover with a lid.
3. In another frying pan, fry the potatoes over high heat until browned. Then cover with a lid and cook until fully cooked.
4. Combine the main ingredients, sour cream, sprinkle with pepper and salt. Simmer covered for 5 minutes, turn off the heat.
5. Sprinkle the dish with herbs and leave to steep for another 10 minutes.

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Step-by-step recipes for cooking potatoes with mushrooms in a frying pan, in a slow cooker or oven

Good day, dear readers! Today we have fried potatoes with mushrooms - this is a traditional Russian dish, which is probably a favorite in many families. Which is not surprising. After all, it’s tasty, satisfying, easy and quick to prepare. The ingredients are quite affordable, and you can cook at any time of the year.

How to cook fried potatoes with mushrooms

Any mushrooms are suitable for cooking: fresh, frozen, dry, pickled, salted. Any varieties: white, chanterelles, milk mushrooms, in extreme cases, champignons or oyster mushrooms.

In addition, the dish will acquire a special taste if it is prepared from several varieties of mushrooms. If, while frying mushrooms, you add a little powder or crumbs of dry porcini mushrooms, the dish will acquire a special aroma. And dry mushrooms will become tastier and more aromatic if you soak them not in water, but in milk, and do this for 10 hours.

It is better to use potatoes for this dish that are medium-cooking and have a low starch content. Salt should be added at the end of frying, otherwise it will absorb excess fat and soften.

When cutting the tubers, place them in a bowl of water to prevent browning. And when transferring the slices to the frying pan, remove excess liquid.

To fry the dish, it is advisable to use a large-diameter frying pan so that the potato slices do not break when stirring the food. And then the ingredients will be better fried.

If desired, at the end of cooking, flavor the dish with garlic passed through a press. And you can fry food in any fat: lean, butter or olive oil, lard, lard or use a mixture of oils.

Ingredients:

• Potatoes – 4-5 pcs.
• Mushrooms – 400 grams (pickled milk mushrooms are used in this recipe).
• Fat for frying (I use vegetable oil).
• Salt - to taste.

Preparation:

If you have pickled mushrooms, remove them from the jar, place them in a sieve, rinse under running water and let the liquid drain. Afterwards, cut into strips.

Wash fresh mushrooms, such as champignons, wipe with a paper towel and chop.

Pour boiling water or milk over dry mushrooms and leave to soak for 2-3 hours. Then dry with a cotton towel and cut.

Heat a frying pan with fat and add mushrooms to fry.

At medium heat, fry lightly until lightly browned. Frying time depends on the selected mushrooms. Pickled and dried ones cook faster, and the champignons will first release a lot of liquid, which should evaporate and only then the mushrooms will begin to fry.

Peel, wash and cut the potatoes: into strips, bars, cubes. If you do not fry immediately, place the tubers in a plate of cold water.

Heat another frying pan with oil and add the chopped potato tubers to fry.

Fry them over medium heat until golden brown. Adjust the degree of roasting yourself. If you want it to be very fried, keep it on the stove longer; if you want it less, bring it to a light brown color.

Combine potatoes and mushrooms in one pan. Season with salt and stir.

Fry the food over medium heat for 5-7 minutes. If you like a softer dish, then cover the frying pan with a lid with a hole to allow steam to escape; if you prefer a crispy dish, keep it in the open air.

Serve the finished dish to the table after cooking. You can complement this dish with fried eggs, fresh vegetable salad or any sauce.

Bon appetit and good mood.

Potatoes are the main food product in our country. There are many ways to prepare it. Even with simple frying, you can add various ingredients to it. One of the most delicious combinations is with mushrooms. You can cook potatoes with forest mushrooms, or with champignons or oyster mushrooms.

Preparing food and utensils

No one will have any questions about what to do with potatoes: wash, peel, cut. But mushrooms will require more attention. To begin with, you should cut out all the damaged areas with a sharp knife, clean the legs if you have champignons, saffron milk caps or white mushrooms. If you have boletus or russula, then you need to clean the cap as well. You need to thoroughly wash the mushrooms, which have a lot of sand on them.

Salted mushrooms can be soaked for several hours, but fresh mushrooms, especially those intended for frying, should not be washed or soaked for a long time. The water after washing and soaking should drain completely.

You will need two high-sided frying pans, since you will have to fry the food separately. In order to prepare a dish with mushrooms and potatoes, you will need a large salad bowl for mixing the ingredients. Enameled dishes are used for boiling mushrooms.

Potatoes with mushrooms in the oven

This garlic and herb dish is a hearty and delicious combination. It can be served as a side dish or as a separate dish. For cooking, use any variety of mushrooms and cream with a fat content of 10%. As a sauce (instead of cream), you can use sour cream diluted with water.

You will need the following set of products:

Cooking steps:

Vegetables with cheese

The recipe for potatoes with mushrooms under a cheese crust will appeal to all lovers of exquisite taste. In order for the cheese to acquire a golden brown crust, a little mayonnaise is added to it.

Ingredients for preparing this dish:

Cooking steps:

• Peel the potatoes and cut into pieces.
• Pour oil into a frying pan and heat well. After the characteristic smoke appears, add potatoes and fry until golden brown.
• Salt the potatoes and do not forget to stir periodically.
• Wash and boil the mushrooms.
• Peel the onion and fry in a separate frying pan. After it has browned, add boiled mushrooms to it and fry everything together.
• Place potatoes on a baking sheet in layers, and mushrooms and onions on top. Rub the cheese coating on top and place in the oven for 20 minutes.
• If you wish, you can add herbs and garlic.

Dish in pots

This dish can diversify your daily menu. It is very easy to prepare, and most importantly, very tasty.

You will need the following products:

Cooking steps:

Stewed potatoes with mushrooms

This dish is best prepared in the autumn season, as it is better to use forest mushrooms. The dish will be more tender by adding sour cream and fresh herbs (at the end). You can prepare stewed potatoes according to this recipe using a slow cooker.

Products needed to prepare the dish:

How to properly prepare such a dish:

Mushrooms in tomato sauce

For the recipe for potatoes with mushrooms in tomato sauce you need to have the following products:

• potatoes - 800 g;
• dried mushrooms - 250 g;
• carrots and onions - 2 pcs.;
• garlic - 4 cloves;
• tomato paste - 5 tbsp. l.;
• bay leaf - 8 pcs.;
• allspice - 8 peas;
• mushroom or vegetable broth (you can use water);
• parsley and dill;
• pepper and salt to taste.

Cooking steps:

Potato casserole

To prepare this incredibly tasty dish, you the following products are needed:

How to prepare this casserole:

Potatoes baked with onions and mushrooms

In order to prepare this unusually tasty dish, you The following components will be required:

• champignons - 250 g;
• potatoes - 12 pcs.;
• hard cheese - 60 g;
• onion - 1 pc.;
• egg - 1 pc.;
• sour cream - 200 g;
• soy sauce - 3 tbsp. l.;
• butter - 40 g;
• vegetable oil.
• seasonings, salt and pepper.

Stages of the cooking process:

Potato zrazy

You will need the following components:

• chicken eggs - 2 pcs.;
• potato tubers - 8 pcs.;
• vegetable oil - 2 tbsp. l.;
• flour - about 2 cups;
• fresh mushrooms - 300 g;
• onion - 1 head;
• vegetable oil - 20 ml;
• pepper and salt to taste.

Stages of preparation immediately:

When it warms up, lay out the zrazy and fry until golden brown on all sides.

One of my favorite summer-autumn dishes, without which I simply cannot imagine the season, is fried potatoes with mushrooms. The most delicious option is, of course, with freshly picked forest mushrooms: honey mushrooms, chanterelles, porcini mushrooms. But you can also cook it with champignons and even oyster mushrooms. In the autumn mushroom picking season, wild mushrooms are best, and in the winter, frozen, dried or salted. True, you will have to rinse the salted ones a little to remove excess salt, and only then fry them.

The combination of fried potatoes with mushrooms causes special delight among many for a reason; it is a very tasty hot dish, a real feast for the belly. And at the same time, it is very filling; mushrooms themselves are not high in calories, but they are heavy food; the feeling of fullness lasts for a very long time. Eat such an amazing lunch somewhere on the country veranda and have the strength for another half day of active recreation.

Mushroom lovers very often turn out to be potato lovers, just like me. I can understand that. And on a hike you ate fried potatoes with mushrooms freshly picked in the forest, this is an amazing experience that will be remembered for the rest of your life.

When we cook fried potatoes at home in a frying pan, we immediately begin to invent and improvise, add spices, herbs, sour cream or cream, simmer and fry in a special way. In general, we give the dish even more brightness of taste and aroma. Be surprised how many delicious combinations you can come up with with fried potatoes and mushrooms, adding different vegetables, foods and even meat to them. There's already a feast on the table, so there's a feast.

Let's get down to business while I'm still able to write and not choke.

How to cook fried potatoes with butter - a simple recipe

Our great-grandparents, and most likely more distant ancestors, all cooked fried potatoes with mushrooms. Consider this dish to come to us along with the wisdom of past generations. And it’s great about that, because it hasn’t changed much in so long. Except that real cast-iron frying pans are now hard to find, but they say they produce the most delicious fried potatoes.

Butterflies are very common forest mushrooms in the middle zone. For example, we have so many of them growing near our dacha that many people simply stop collecting them and look for more noble mushrooms. But I think this is in vain, because if you don’t eat it right away, then any mushrooms can be stored for the winter. For example, fry whites. Or it can be the other way around, so let’s fry the butter with potatoes.

You will need:

• potatoes - 6-7 medium-sized pieces;
• boletus - 250-300 grams;
• onions - 2 medium onions;
• salt, pepper and fresh herbs to taste.

Preparation:

Rinse fresh boletus thoroughly and remove the skin from the cap. In boletus it is slippery and oily, which is not very desirable in potatoes.

It is best to take potatoes young; they are very tasty when fried. Peel the potatoes and place them in water so that they do not darken while the mushrooms are fried.

Cut the onion into small cubes and fry in a frying pan heated with vegetable oil.

Salt the onion and add a little pepper, fry until transparent. It should become a little soft.

While the onion is frying, cut the mushrooms into pieces. You can choose the size according to your taste, some people like it larger, and some like it small. I prefer larger ones, since mushrooms always lose size when fried, and I really want a tasty piece of mushroom to fall on my teeth.

Add the chopped mushrooms to the frying onions and fry them together until the mushrooms are ready. When frying, stir often, because the mushrooms will release a lot of juice and you want it to evaporate faster and not cook our mushrooms.

Now it's the turn of the potatoes. Remember that all this time it had to lie in cold water, otherwise it would darken and turn brown. Drain and lightly pat the potatoes. Cut into slices and then into thin strips. This way the potatoes will be cooked well.

By the time you add the potatoes, the pan should be very hot. Place the potatoes directly into the sizzling mushrooms and onions and stir. Continue frying the potatoes and mushrooms, stirring occasionally. This is best done when the underside of the potatoes is browned.

If you slice the potatoes thinly, they will cook faster. Almost simultaneously with the moment when most of it is well fried. If the potato pieces are large, then when the frying is sufficient, reduce the heat to low and cover with a lid so that the middle of the potato pieces reaches the center. Fry covered for about five minutes.

A delicious dish - fried potatoes with mushrooms - is ready, urgently call everyone to the table and have lunch before it gets cold!

Fried potatoes with mushrooms are prepared in different ways; in the previous recipe we fried onions and mushrooms, and then added potatoes to them. This time everything will be different. Firstly, champignons cook much faster than potatoes and it is better to start frying them later, but at the same time they are also more juicy, so it is ideal to fry them in different pans and then combine them together. Well, the “zest” of this recipe is in the form of sour cream. It will be very tasty, you can be sure.

You will need:

• 8-10 medium-sized potatoes;
• fresh champignons - 0.5 kg;
• sour cream - 150 gr;
• fresh dill - several sprigs;
• salt, pepper and dried herb spices to taste.

Preparation:

First of all, peel the washed potatoes and cut them into cubes. The thinner, the faster they will fry, but too small ones may begin to crumble, especially if the potatoes are young and starchy.

Place a large, thick-bottomed frying pan on the stove, heat it over high heat and add vegetable oil. As soon as the oil starts to smoke, add the potatoes. It will immediately begin to fry, but do not rush to stir, wait until golden brown.

While the potatoes are frying, start cutting the mushrooms. Some people like to wash and peel these mushrooms, but I advise doing this only if they have lost their snow-white color due to a long wait for their turn in the refrigerator. If the champignons are fresh and white, then cut them like this.

Cut the mushrooms into large pieces, remember, they will shrink from frying. Place the second frying pan on the fire and add oil as well. Place the mushrooms in a hot frying pan and cook until browned. Salt the mushrooms during the process to your taste.

At this time, the potatoes will be at least half cooked. Salt it to taste, add ground black pepper and, if desired, dried potato spices. Usually these are aromatic herbs and vegetables that perfectly highlight the taste of potatoes. Stir and continue frying.

When the champignons have softened and browned a little, transfer them to the frying pan with the potatoes. Stir and fry together. It's also time to add finely chopped fresh dill. Then add a few spoons of delicious fresh sour cream.

Taste the potatoes for doneness. By this moment it should already be ruddy on the outside and soft on the inside, that is, almost ready. After this, stir the potatoes, mushrooms and sour cream, cover the frying pan with a lid and simmer over low heat for literally 3-4 minutes so that the flavors mix.

The sour cream will almost completely melt and be absorbed, complementing the taste. Amazingly delicious fried potatoes with mushrooms and champignons are ready. If you really love onions, you can add them to this recipe and fry them along with the mushrooms. But even without onions the taste is simply great. It's like we're back in childhood. Bon appetit!

Fried potatoes with porcini mushrooms and onions in a frying pan

When talking about mushrooms and potatoes, one cannot lose sight of the noble whites. Especially if these are fresh mushrooms just picked in the forest. Usually we cook these right at the dacha and eat them first. It is very rare that it is possible to collect enough whites to store them for the winter. Freeze for example. By the way, fried potatoes with frozen mushrooms are no worse than with fresh ones, the cooking technology just changes a little. You know that freezing is one of the methods of preservation, which preserves maximum taste and nutrients.

But let’s not be too distracted by frozen mushrooms, because in this recipe we use fresh ones.

You will need:

• potatoes, preferably young - 4-5 pieces (large);
• onions - 1-2 pieces;
• garlic - 1 clove;
• salt and pepper to taste;
• dill greens for serving.

Preparation:

In the case of wild mushrooms, not necessarily porcini mushrooms, but also other noble mushrooms, it is best to boil them a little before frying. Literally 10 minutes.

Therefore, let's deal with mushrooms first. Clean the mushroom stems from black scales and remaining soil. Rinse them thoroughly with running water. Cut into small pieces so that they blend in with the potatoes in the finished dish. You shouldn't chop it too much, because it will boil down anyway.

Then boil water in a convenient large saucepan and add mushrooms to the boiling water. Cook for 10 minutes over medium heat, making sure they don’t run away as they will likely foam a lot.

After this, drain the mushrooms in a colander and let them drain so that excess liquid does not turn frying into stewing.

Heat vegetable oil in a frying pan. Finely chop the onion and garlic and fry until golden brown. After this, add the mushrooms to the onions and garlic and stirring, fry until the mushrooms are browned.

Heat the oil in another frying pan and when it is hot, add the potatoes cut into cubes. Fry without stirring too often to allow time for a golden brown and crispy crust to form. This is the most important thing in fried potatoes.

When the potatoes are almost ready (and this will take no more than 20 minutes depending on the type of potato and the size of the pieces), add the fried mushrooms to the potatoes. Stir and fry a little more over low heat. Let all the flavors and aromas mingle. Season with salt and pepper as you go.

Serve fried potatoes with porcini mushrooms hot with fresh dill. You can cook meat dishes or barbecue; potatoes will be an excellent side dish.

Another variety of very tasty forest mushrooms is chanterelles. One of the most delicious and aromatic mushrooms that you should definitely try. If they don’t grow near your house or cottage, find happy collectors at the market who are selling them. It will be worth it. You can also find frozen chanterelles in stores, but fresh ones are much better.

Chanterelles go well with many foods, it’s not for nothing that everything from omelets to pasta is prepared from them, but we use them for classic fried potatoes with mushrooms. These mushrooms do not need to be cooked for a long time before frying, which speeds up the cooking process. It is enough to rinse them very well before cooking in a container with water to rinse out all the grains of sand, grains and other natural debris from the cracks in the legs.. It’s unpleasant when it crunches on your teeth.

You will need:

• fresh chanterelles - approximately 600 grams;
• potatoes - 5-6 pieces;
• onion - 1 large onion;
• salt, black pepper and dill.

Preparation:

Soak fresh chanterelles in cold water for 10-15 minutes, then rinse under the tap to remove all forest debris from the scales. Place the mushrooms on a wire rack or in a colander and let the water drain.

Heat a frying pan with butter or a mixture of vegetable and butter. Butter will give the mushrooms a special taste.

Place the mushrooms in a hot frying pan and fry. At first, the juice will release and the mushrooms will stew a little, but if you stir frequently, the liquid will quickly evaporate and frying will begin.

Finely chop the onion. You can use cubes, or you can use thin half rings if you like larger onion pieces. Add the onion to the frying pan with the chanterelles at the moment when the liquid has disappeared and the mushrooms have begun to fry. Fry the onion and chanterelles together until browned. After this, remove the pan from the heat.

Peel the potatoes and cut into cubes or thick strips. Heat a wide frying pan, preferably cast iron, with a thick bottom with vegetable oil. Place the potatoes on the hot side and fry until they are lightly browned. After this, add the mushrooms and simmer for a few more minutes.

At the end, when the potatoes are ready, add finely chopped dill and cover with a lid. Let sit for five minutes and you are ready to serve. The most delicious and incredibly aromatic fried potatoes with mushrooms are ready!

Fried potatoes with mushrooms and young onions - a recipe like my grandmother's. Video

But I am sharing this recipe from my personal collection. Here, fried potatoes with mushrooms are prepared according to a recipe that has been passed down for many generations. All the wisdom of the past years is concentrated in the simplest, but incredibly tasty dish. In addition to how to cook the potatoes themselves, you will also learn everyday advice about proper and tasty cooking. Invaluable experience to be learned. By the way, dried mushrooms are used in this recipe, which does not in any way affect the taste and quality of this wonderful dish. Let's watch and learn.

Helpful advice! All the recipes listed in this article are also suitable for cooking from frozen mushrooms. Depending on the type of mushroom, choose the appropriate one. For example, honey mushrooms, which are so popular among us, are prepared without preliminary cooking and defrosting. Immediately place them in the pan, where they will defrost and cook. The main thing is to fry the mushrooms separately so that the water released from them when melting does not cook the potatoes.

Another dish that I remember from childhood is aromatic potatoes with mushrooms, fried in lard. It had a special taste and a memorable smell, and the pieces of fried lard were almost tastier than mushrooms. I even remember that my family had different variations of recipes for these potatoes. Grandma loved to fry it well until crispy and lard crackling, and dad loved to cover it with a lid at the end of cooking and let it become soft and crumbly. I love both options, and I invite you to try and choose your favorite.

Required:

• medium-sized potatoes - 5 pieces;
• lard (classic salted, possible with meat streaks) - 200 g;
• fresh or frozen mushrooms - 400-500 grams;
• onion - 1 large onion;
• garlic optional;
• salt, ground black pepper to taste.

Preparation:

Fried potatoes with mushrooms in lard are prepared in a very similar way to what we looked at a little earlier. One small difference is made only by lard.

First of all, heat a frying pan with a thick bottom and a small amount of vegetable oil. You don't need to pour a lot of it.

Cut the palo into large thick pieces; during frying, it will shrink in size and melt. If you cut into thin slices, then by the end of cooking the dish you risk getting microscopic dried cracklings. If you like the taste of lard itself, make it larger.

Place the lard in a hot frying pan and fry until golden brown; you will see how the fat begins to melt out of it and fill the frying pan.

Now the next important step, if you do not want to cook soft stewed potatoes with a light frying, but make them fried, then cook the mushrooms separately. Mushrooms release a lot of juice, which, when cooked together with potatoes, will begin to envelop them and prevent them from frying.

If you fry the mushrooms separately, now it’s time to add the potatoes to the frying pan with the lard. Peel it and cut into cubes or slices, not too thin. Lightly stir in the lard and fry, stirring only when a crispy crust appears on the bottom layer.

Heat a little vegetable oil in a separate frying pan and add the onion, cut into half rings or cubes. Fry it until lightly browned, but do not overfry it, it will become ready together with the mushrooms. If you are adding garlic, now is the time to add it to the pan.

Place the washed and chopped mushrooms in the frying pan. You can not cut small mushrooms like young mushrooms, but fry them whole. Fry over high heat until all the resulting liquid has been rendered. Salt the mushrooms and onions. After this, let the mushrooms brown slightly and add them to the frying pan with the potatoes.

Continue frying the potatoes with mushrooms and lard until fully cooked, stirring occasionally. If you want softer potatoes, cover the pan with a lid for the last five minutes of cooking.

Well, everything is ready, chop fresh herbs and invite everyone to the table. Bon appetit!

Fried oyster mushrooms with potatoes and sour cream - video recipe

If you really want to cook fried potatoes with mushrooms, but alas? Now is not the mushroom season; frozen mushrooms or fresh ones, but grown artificially, will help you out. I mean champignons and oyster mushrooms. I already told you about the recipe using champignons at the beginning of the article, so now let's see how to cook fried potatoes with oyster mushrooms. And for taste, we’ll add sour cream, because it won’t be a surprise to anyone to learn that mushrooms and sour cream go together just perfectly.

That's all for today. Wait for new recipes and tasty secrets. Have fun collecting mushrooms and fry them with potatoes.

Mushroom and potato dishes are a must on the menu of any Russian restaurant. This is the so-called “classic of the genre”; such simple dishes were a necessary attribute of the peasant table. But, despite the apparent simplicity of preparing recipes for potatoes with mushrooms, such food is very satisfying and no less tasty than the most intricate dishes.

The first collection of recipes is devoted to how to cook potatoes with mushrooms, stewed in a frying pan.

Mushrooms stewed with potatoes

Ingredients:

For this recipe for potatoes with mushrooms you will need 400 g of mushrooms, 4-5 potatoes, 1/2 cup sour cream, 1 tbsp. spoon of tomato puree, 2 tbsp. tablespoons butter, 1 onion, salt, pepper, bay leaf to taste, dill.

Preparation:

Peel the mushrooms, rinse and place in boiling water for 5-6 minutes. Then drain in a colander and let the water drain. Cut the mushrooms into slices, place in a deep frying pan, pour in sour cream. Add tomato puree, salt, pepper, and bay leaf to the same pan.

Place the frying pan on medium heat and simmer for a little (7-10 minutes).

Peel the potatoes, rinse, cut into slices, fry, mix with chopped fried onions and combine with mushrooms. Cover the pan with a lid and simmer until all the products are completely cooked.

When serving, sprinkle the stewed potatoes with mushrooms prepared according to this recipe with herbs.

Mushrooms stewed in broth

Ingredients:

1 kg of mushrooms, 4-5 potatoes, 4 tbsp. spoons of vegetable oil, parsley and dill, salt, 1/2 cup broth (meat or mushroom).

Preparation:

Peel the mushrooms, rinse and boil in salted water, add chopped potatoes, transfer to a pan with heated oil, add meat or mushroom broth, cover with a lid and simmer until tender.

As you can see in the photo, potatoes with mushrooms prepared according to this recipe should be sprinkled with chopped herbs when serving:

Boletuses stewed in spicy sauce

Ingredients:

For this recipe for making potatoes with mushrooms, take 700 g of boletus, 1 glass of vegetable broth, 2-3 potatoes, 40 g of flour, 2 tbsp. tablespoons butter, 1 onion, salt, pepper, lemon juice, mustard, sugar.

Preparation:

Peel the mushrooms, rinse, cut into slices, add chopped potatoes and simmer until the juice releases. Next, according to the recipe for potatoes with mushrooms, flour and finely chopped onions need to be browned in a saucepan in hot oil, add vegetable broth, mustard, lemon juice, salt, pepper, a pinch of sugar and simmer the mushrooms until tender.

Stewed mushrooms

Ingredients:

750 g fresh or canned mushrooms, 2-3 potatoes, 3 tbsp. tablespoons butter, 1/2 cup white wine, 1 teaspoon black pepper, parsley, lemon juice.

Preparation:

Peel, wash and chop the mushrooms, put them in a saucepan, add chopped potatoes and simmer with oil. When they become soft, add white wine, black pepper and a bunch of finely chopped parsley.

Look at the photo - stewed potatoes with mushrooms can be seasoned with lemon juice when serving:

Potatoes stewed with fresh mushrooms

Ingredients:

750 g potatoes, 500 g fresh or 200 g, 2 onions, 1/2 cup sour cream, 3 tbsp. tablespoons butter, 1 bunch of herbs, 2 bay leaves, 2 sprigs of parsley, salt, pepper.

Preparation:

Scald peeled and washed fresh mushrooms with boiling water, chop and fry in a frying pan with chopped onions. Cut the peeled potatoes into slices, fry and place together with the fried mushrooms in a pan, add water to the level of the top layer, add salt, bay leaf, pepper, parsley and cover the pan with a lid. Simmer for 30 minutes. You can put sour cream in the potatoes.

When serving, remove the parsley, bay leaf, and sprinkle the potatoes with chopped herbs. Potatoes can be cooked with dried mushrooms. To do this, pre-cook the mushrooms, chop and fry with onions. Part of the mushroom broth can be used to stew potatoes.

How else to cook potatoes with mushrooms

Here you will learn how to cook potatoes with mushrooms and other ingredients.

Pork stroganoff with mushrooms and potatoes

Ingredients:

600 g pork (tenderloin), 400 g, 400 g new potatoes, 400 g onions, 200 ml ketchup, 200 g sour cream, salt and freshly ground black pepper - to taste, 80 ml olive oil for frying.

Preparation:

Wash the potatoes thoroughly, boil in their skins in salted water for 20 minutes after the liquid boils.

Cool the boiled potatoes, cut each tuber into 4 parts, then cut into sectors.

Wash, dry and peel the mushrooms, cut each mushroom into 4 parts. Chop the peeled onion into strips. Fry potatoes, onions, mushrooms and pork in hot olive oil for 4-6 minutes. Add ketchup and sour cream to this dish with mushrooms and potatoes, stir, heat for 1 minute.

Morels with potatoes

Ingredients:

400 g morels, 2 potatoes, salt, red mushroom sauce.

Preparation:

Chop the mushrooms, boil in salted water, drain. Steam the potatoes. Prepare red mushroom sauce, heat potatoes with morels in it, without bringing to a boil.

Boiled potatoes with onions and mushrooms

Ingredients:

1 kg of potatoes, 360 g of onions, 480 g of fresh mushrooms, 80 g of butter, 2 teaspoons of parsley or dill, salt.

Preparation:

Finely chop the onion. Cut the processed mushrooms into slices.

Fry food with oil.

Pour butter over potatoes boiled in salted water, add onions and mushrooms. A dish of mushrooms and potatoes prepared according to this recipe should be sprinkled with herbs.

Potato zrazy with mushrooms

Ingredients:

1 kg of potatoes, 100-125 g of dried or 200-250 g of fresh mushrooms, 2 onions, 2-3 tbsp. tablespoons butter, 100 g sour cream, crackers, salt, pepper, 1 egg yolk.

Preparation:

Mix boiled dried or fresh mushrooms with finely chopped fried onions and lightly fry, add salt and pepper.

Cut the mashed potatoes into flatbreads. Place the filling in the middle of each flatbread, bring the edges together, shape into a pie, brush with egg, and roll in breadcrumbs.

Fry, place on a plate, pour oil from the frying pan on top.

Boiled potatoes with oyster mushroom

Ingredients:

300 g of salted, pickled or fried oyster mushrooms, 100 g of boiled potatoes, 1 pickled cucumber, 1 onion, 200-300 g of sour cream, salt, sugar, mustard.

Preparation:

Boil the potatoes. Cut the ingredients into even slices, add sour cream, salt, sugar and mustard to this delicious dish of mushrooms and potatoes.

Recipes for cooking potatoes in a pot with mushrooms

How to cook potatoes with mushrooms in the oven in portioned pots?

Mushrooms stewed in a pot

Ingredients:

600 g (boletus, champignons) mushrooms, 2-3 potatoes, 100 g butter or margarine, 200 g sour cream, 20 g crackers, salt.

Preparation:

Peel the mushrooms, rinse, cut into large pieces, add chopped potatoes, put in ceramic pots, add butter or margarine, salt, sour cream, ground wheat crackers and cook in the oven until cooked. Cooking potatoes with mushrooms in a pot according to this recipe requires closing the lid.

Mushrooms stewed with potatoes and cinnamon

Ingredients:

500 g mushrooms (white, boletus), 2-3 potatoes, 1 glass of cream, 1 tbsp. a spoonful of butter, cinnamon to taste, salt, parsley and dill, cloves, pepper, bay leaf.

Preparation:

Peel, rinse and scald fresh mushrooms, then cut into slices, add salt and lightly fry. After this, put the mushrooms in a pot or pan and pour boiled cream over them.

Tie parsley and dill, put cinnamon, cloves, pepper, bay leaf in the middle of the bunch and place in a pan with mushrooms.

Salt the mushrooms, add chopped potatoes, cover with a lid and place in a moderately heated oven for 1 hour to simmer. When the mushrooms are ready, remove the bound greens.

Here you can see photos for recipes for potatoes with mushrooms cooked in pots:

Recipes for preparing dishes from potatoes and mushrooms baked in the oven

Here are a few more recipes on how to cook potatoes with mushrooms in the oven.

Potatoes baked with ham and champignons

Ingredients:

800 g potatoes, 120 g ham, 200 g champignons, 100 g onions, 20 g flour, 120 g sour cream, 400 ml broth, 60 g butter, 4 g grated cheese, parsley.

Preparation:

Cut the onion and champignons into strips and sauté separately in oil.

Then mix, add sour cream, finely chopped ham, broth, flour and simmer for 10-15 minutes. Cut the boiled potatoes into large cubes, place in a frying pan greased with ham fat, pour in the mixture prepared from ham and champignons, sprinkle with cheese, drizzle with melted butter and bake in the oven. When serving, sprinkle potatoes with mushrooms prepared in the oven according to this recipe with parsley.

Potato buns with mushrooms

Ingredients:

• 50 g dried mushrooms, 1 onion, 50 g butter, 10 potatoes, 1 1/2 cups wheat flour, 1 egg, salt to taste.
• To prepare buns with potatoes and mushrooms in the oven, you will need a sauce made from 3 teaspoons of flour, broth, onion and salt.

Preparation:

Boil dried mushrooms in salted water and finely chop. Chop a large onion and fry in a frying pan with oil until golden brown. Then place the mushrooms here and fry them along with the onions.

2 tbsp. Set aside spoons of the mixture to prepare the sauce, and use the rest as minced meat for buns.

Boil mashed potatoes and, adding flour (1/2-3/4 cup), knead into a moldable dough.

Place it on a floured table and roll it into a sausage with a diameter of 3-4 cm.

Cut the sausage into slices and form them into flat cakes. In this case, half of the cakes should be smaller in size.

Place large flat cakes on a greased baking sheet and minced mushrooms on them.

Fold the edges of each tortilla up and cover with smaller tortillas. Carefully pinch the edges and brush the top with egg.

Place the baking sheet with the flatbreads in the oven and let them brown.

Preparing the sauce. Fry the flour in a frying pan, stir it with the broth until it reaches the consistency of sour cream, add the remaining mushrooms and onions, bring the mixture to a boil and remove from heat.

Pour the sauce over the finished buns.

How to cook a potato dish with mushrooms in the oven

And another selection of recipes on how to cook potatoes with mushrooms to diversify your diet.

Potatoes baked with pork and mushrooms

Ingredients:

1 kg of potatoes, 500-800 g of pork (fillet, neck), 100-200 g of fresh frozen porcini mushrooms, 100 g of hard cheese (for example, Russian), 200-300 sour cream, 200 ml of cream 20-33% fat, 2 onions, a bunch of green onions, salt and a mixture of peppers - to taste, 3 tbsp. l. vegetable oil for frying and greasing.

Preparation:

Wash the potatoes thoroughly, boil them in their skins in salted water for 30 minutes after the liquid boils, cool, and peel. Cut the pork into cubes, peeled onion into strips. Wash, dry and peel the mushrooms, chop finely.

Combine meat and onion, salt and pepper. Mash until the onion releases its juice. Fry the mixture in vegetable oil for 10 minutes. Add mushrooms, fry for another 5 minutes. Pour in sour cream, simmer until thick.

Cut boiled potatoes into slices. Place half on the bottom of a heatproof dish greased with vegetable oil. Distribute meat with onions and mushrooms on top. Sprinkle with finely chopped green onions, then add a second layer of potatoes.

Mix grated cheese and cream in a blender. Fill the contents of the mold with the resulting mixture. Bake this dish of potatoes and mushrooms in the oven at 180-200 °C for 15-20 minutes.

Potatoes stuffed with dried mushrooms

Ingredients:

Potatoes, mushrooms.

Preparation:

For this recipe for potatoes baked with mushrooms, you need to sauté chopped onions. Next, bake the potatoes, peel them, cut off the tops and remove the middle from each potato so that fairly strong walls remain. Boil the mushrooms and chop them.