The combination of mushrooms and potatoes is considered one of the classic and tasty combinations, and if they are also seasoned with a delicate sauce, you will get an impeccable hearty dish. The well-deserved love for the sauce with fresh mushrooms and pieces of potatoes is easily explained by its following features:

• excellent aroma with unsurpassed taste will please even the biggest critics and demanding gourmets;
• The dish can be prepared all year round, since all ingredients are available at any time of the year;
• Even novice cooks can cook it, because the technological procedures are simple and uncomplicated.

Such an amazing treat, generously sprinkled with herbs, will fill the house with an unsurpassed summer aroma and create a cozy atmosphere for a pleasant family feast and friendly conversations.

There are many ways to create amazing dishes from potatoes and all kinds of mushrooms, but it’s worth building culinary skills and experience with the easiest and most error-free options. This is exactly what the sauce with potato cubes and fresh mushrooms, prepared in a slow cooker, is like.

The recipe covers simple steps:

1. Cut 2 onions into small pieces and fry in a microwave bowl in 1 tablespoon of vegetable oil for 7-10 minutes. The mode you should choose is “Baking”, in which case everything must be mixed without allowing it to burn.
2. Grind 500 g of champignons or oyster mushrooms and add to the fried onions, mix gently.
3. Peel 500 g of potatoes, cut them into strips and place them in a multicooker bowl, mix everything again.
4. Prepare the sauce in parallel in a separate bowl. Add ½ cup of water to 250 ml of sour cream and stir until smooth. In a frying pan in 30 g of butter, fry 2 tablespoons of flour for no more than 8-10 minutes over low heat. Mix flour and sour cream in one container and pour into the multicooker bowl with the prepared products.
5. Salt and pepper all ingredients to taste, cover with a lid and set to “Stew” mode. The duration of such heat treatment is 1 hour, after which mix the contents and switch to the “Keep warm” mode for 15-20 minutes.
6. Serve this aromatic and filling dish with chopped green onions and dill.

A wonderful treat will decorate any family dinner and will look decent even at the holiday table.

Sauce for dumplings with potatoes based on mushrooms and sour cream

From time immemorial, delicious dumplings have been considered a traditional potato dish. But their taste will be more juicy and expressive if they are seasoned with mushroom sauce.

To prepare a delicious sauce for dumplings with potatoes based on mushrooms and sour cream, just follow the step-by-step recommendations of culinary experts:

Grind 100 g of mushrooms and a medium onion. Fry the ingredients in vegetable oil until tender – 10-15 minutes.

Grind the onion-mushroom mixture together with 2-3 cloves of garlic in a blender. Then add 300 ml of sour cream and stir thoroughly.

Sprinkle the sauce with chopped dill and serve with dumplings.

Sauce with mushrooms and sour cream for potato dishes

Another amazing sauce with mushrooms and homemade sour cream for potato dishes, which is quite quick and easy to prepare:

1. Dice two onions, 500 g of champignons and fry them in vegetable oil until half cooked, no more than 3-5 minutes.
2. Gently, stirring thoroughly, pour 400 ml of homemade sour cream into the pan.
3. Dissolve 2 tablespoons of flour with 50 ml of water and add to the mushroom mixture, mixing everything well. Season the resulting mixture with salt and pepper to taste.
4. The final step is to add 50 g of finely grated hard cheese and leave to simmer for another 5 minutes with the lid closed.

This creamy mushroom sauce can be served not only with potatoes, but also with other side dishes or meat. In any interpretations and combinations it will be flawless and elegant.

Mushroom sauce with chicken fillet pieces and potatoes

Chicken or other meat dishes will be much juicier and tastier if they are served with a light and savory mushroom gravy. Today you can find a wide variety of recipes for preparing exclusive sauces from famous chefs, but impeccable taste is not always complicated and intricate.

One of these simple mushroom sauces with pieces of chicken fillet and potatoes is offered below:

1. Cut 300 g of chicken fillet into small pieces, add salt and sprinkle with chicken spices. Leave the meat for 1-2 hours, allowing it to marinate.
2. At this time, chop the onion into half rings and 250 g of champignons. Fry the chopped ingredients in 2 tablespoons of vegetable oil until golden brown - 10-12 minutes.
3. Fry the chicken pieces on all sides in the mushroom oil.
4. Peel 1000 g of potatoes, cut into strips and add salt. Then mix all the ingredients (mushrooms with onions, meat and potatoes) in a deep frying pan.
5. Prepare the sauce in parallel in a separate bowl. Mix 200 ml of sour cream with 100 ml of water, add salt and a teaspoon of chabra. Thoroughly stirring the resulting mass with a whisk, add a tablespoon of flour and 2 tablespoons of vegetable oil.
6. Pour the prepared cream filling evenly over the potatoes and cover with a lid. Simmer all components over medium heat for 25-30 minutes. Once fully cooked, leave the dish to steep for another 5 minutes.

Serve the treat sprinkled with chopped dill and green onions. Even the most demanding gourmet will not be able to refuse such a delicacy.

Sauce made with chicken, mushrooms and baked potatoes

The prepared sauce with chicken, fresh mushrooms and baked potatoes will be no less tasty.

In this case, you don’t need any special skills in culinary arts, just follow the step-by-step instructions:

1. Cut 400 g of chicken fillet into medium pieces and roll in a mixture of 80 g of flour, salt, pepper and spices to taste. Fry all the pieces in oil until golden brown.
2. Chop 2 onions and fry with chopped 250 g of mushrooms in vegetable oil until tender. Mushrooms can be either “forest representatives” or champignons.
3. Peel 250 g of potatoes, cut into small cubes and place in clay pots. Add fried chicken meat, mushrooms and onions to them.
4. Prepare the sauce separately, for which you need to mix 40 ml of sour cream, 140 ml of water, crushed 2 cloves of garlic, spices of your choice, chopped herbs. Fill all the pots with this mixture, but not to the brim.
5. Place the pots in a preheated oven and bake for 40 minutes at 220 degrees.

Serve such a wonderful delicacy without removing it from the pots. The rich smell will quickly gather all family members around a cozy table and fill the atmosphere with warmth and pleasant conversations.

Thick- thanks to potatoes, satisfying- thanks to mushrooms and at the same time easy, because it is made from vegetables. Every time you look at an ordinary set of products, you think - is it really possible to prepare something new from this? Imagination and love for your loved ones help, as well as a freezer, where, just in case, something is stocked with which you can diversify and enliven the dish. But first I I’ll tell you about another way to save time in the home kitchen..

You will need:

• potatoes 8 pcs
• champignons 300 gr
• onion 1 piece
• bell pepper 0.5 pcs
• frozen peas
• Bay leaf
• ground black pepper
• vegetable oil 50-70 ml

Step-by-step photo recipe:

Advice: When you buy mushrooms, take extra. The sauce only needs 300 grams, but you can take 600 or more. Since fresh mushrooms do not last long, cook them all at once - cut and fry. Use the required portion immediately, and cool the remaining fried mushrooms, transfer to a container, close and put in the freezer. There they can be stored for quite a long time and at the right time you can add them to soup, sauce, or cook pasta with them without defrosting. This saves a lot of time.

How to fry mushrooms

Carefully clean the mushrooms from soil and debris with a brush, rinse under running water and place in a colander to dry. Never put mushrooms in water- they have a loose structure and will instantly become saturated with moisture, which will worsen their taste.

If you bought these small mushrooms, you can fry them without chopping them. This will add unusualness to your dish.
For the sauce cut the mushrooms in half. Fry one part of the mushrooms whole in hot vegetable oil and remove from the pan.

Chop the rest finely.

Fry in vegetable oil until translucent, about 10 minutes.

Add chopped and fry along with onions over low heat 20 minutes. Stir, be careful not to burn. At the end, add salt and pepper.

Potato cut coarsely into 8-12 pieces, place in a saucepan, pour boiling water so that it barely covers the potatoes. Add salt, bay leaf and cook for 20 minutes.
Advice: If you are an experienced housewife, then first set the potatoes to boil and, while they cook, fry the mushrooms. For those who are preparing such a dish for the first time, it is better to start with mushrooms.

After 20 minutes, when the potatoes are soft, add fried mushrooms - both whole and sliced, bring the water to a boil and cook for 5 minutes. Taste and add salt if needed.

In principle, this is already quite edible, but I added it at the end of cooking. bell pepper, cut into small cubes and green pea from the freezer. You can add some frozen vegetable mixture - a good housewife always has something in stock for such an occasion and this will greatly enliven your dish.

A homemade Lenten menu can be both nourishing and tasty - you and I know plenty of recipes suitable for fasting, we just need to remember them. For example, potato pancakes are a lifesaver on fasting days? A green salad goes perfectly with them - the recipe can be made more “full-bodied” if you add green beans to the salad leaves and make the dressing with tkemali sauce. Mushroom soup, for example, bishop's cabbage soup, will complement the Lenten lunch menu.

Potato draniki with porcini mushroom caviar

Restaurant "Mesto Vremya", chef Evgeniy Tsvetkov

Ingredients for 1 serving:

• Fresh potatoes - 300 g
• Sea salt - to taste
• Wheat flour - 10 g
• Vegetable oil – 75 ml
• Mushroom broth – 60 ml
• Margarine - 30 g
• Mushroom caviar – 45 g
• Grilled vegetable mix – 20 g
• Fresh basil and dill - to taste

1. Grate raw potatoes on a medium grater, add salt, mix, squeeze lightly, add flour, mix thoroughly.
2. Form 3 round cakes with a diameter of 10 cm.
3. Fry pancakes in heated vegetable oil until golden brown on both sides. Bring until cooked in the oven for 7 minutes at 180 degrees.
4. Prepare the sauce: heat the mushroom broth in a saucepan, add salt, add cold margarine, whisk, evaporate slightly and pour into a gravy boat.
5. You can assemble the dish in layers: spread the potato pancake with mushroom caviar and sprinkle with herbs, and repeat this three times. Place grilled vegetables and fresh herbs next to the potato pancakes.

Lenten salad with wild plum sauce

Restaurant "Chugunny Bridge", chef Alexander Golubchikov

Plum sauce:

• Tkemali – 80 g
• Tabasco - 1 drop
• Soy sauce - 1 tbsp. l.
• Vegetable oil - 1 tbsp. l.
• Sesame oil - ½ tsp.
• Lemon juice - 2-3 drops
• Ginger - on the tip of a knife
• Shallot - on the tip of a knife
• Chili pepper - on the tip of a knife
• Powdered sugar - on the tip of a knife
• Rice vinegar - ½ tsp.

Grate the ginger, chop the chili pepper and shallot into fine crumbs. Combine all ingredients and mix thoroughly.

Onion fries:

• Onion - 1 small head
• Flour - 1 tbsp. l.
• Oil - 100 g
• Salt to taste

Peel the onion, cut into rings, roll in flour. Pour oil into a saucepan, bring it to a temperature of 170 degrees (to check the temperature, you can dip a wooden skewer into the oil - bubbles should come from the immersed end), carefully immerse the onion and fry until golden brown. Place on a napkin to drain the oil and add some salt.

Green salad:

• Green peas – 160 g
• Kenyan beans - 200 g
• Celery stalk - 1 stick
• Mint - 2 sprigs
• Cilantro - 5 sprigs
• Salad mix – 125 g (1 pack)
• Plum sauce – 120 g
• Fried onion - 40 g

Trim the ends of the beans and peas and blanch in salted water until al dente. Cook peas for 1-2 minutes, beans for 3-4 minutes. After cooking, drain the water and cover with ice or fill with cold water so that the greens do not overcook and lose color.

Wash the celery stalk, peel it and cut it at an angle of 45 degrees into slices 1-2 mm thick. Wash the mint and cilantro, dry it and pick the leaves. Combine all ingredients, season with sauce and mix gently. Place on plates and sprinkle with fried onions.

Bishop's cabbage soup

Restaurant "Bruder" on Butyrskaya, chef Vasily Katalkin

Ingredients:

• Sauerkraut 230 g
• Peeled carrots 45 g
• Peeled onion 45 g
• Peeled potatoes 115 g
• Boiled white mushrooms 45 g
• Oyster mushrooms 95 g
• Dry porcini mushrooms 1 g
• Tomato paste 10 g
• Vegetable oil 15 g
• Drinking water 800 ml
• Salt, pepper to taste
• Prunes 60 g
• Garlic 1 clove
• Greens, green onions for serving
• Lean sour cream 120 g

1. Pour boiling water over dry white mushrooms and leave to swell for 20-30 minutes. Then cut into medium slices.
2. Squeeze the sauerkraut from the brine. Cut carrots and potatoes into thin cubes. Cut the onion into thin half rings.
3. Cut boiled white mushrooms into slices. Tear the oyster mushrooms into thin strips along the fruit.
4. Place the cabbage in a deep saucepan, add water, and simmer over low heat until the cabbage is soft.
5. Fry onions, carrots and potatoes in vegetable oil until half cooked, add mushrooms and fry until vegetables are ready, stirring occasionally, add tomato paste, fry.
6. Add fried vegetables with mushrooms, salt, pepper to the prepared cabbage, cook for 10-12 minutes.
7. Cut the prunes into strips. Place prunes on a plate, pour in the prepared cabbage soup, garnish with a slice of garlic, herbs, and green onions. Serve the sour cream separately in a gravy boat.

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Dishes that include potatoes and mushrooms can be found on the menu of any cuisine in the world. Although mushroom and potato sauce recipes are relatively easy to prepare, they are quite filling and tasty.

Currently, there are a large number of recipes for very tasty dishes that people have long loved. Any housewife has several methods for preparing potatoes with mushrooms. It is worth considering them in more detail.

In order to please family members with this treat, a woman should have the following ingredients on hand:

1. Potato.
2. Any type of mushroom.
3. A couple of bulbs.
4. Carrots, garlic.
5. Mayonnaise or sour cream of any fat content.

Preparing such a dinner is very simple: the potatoes should be cut into small pieces or strips and boiled. While it is boiling, chop the vegetables and champignons and fry everything. After the frying is completely ready, add sour cream, add water and salt. The resulting mixture should be simmered over low heat for about 5 minutes, poured into the boiled potatoes and mixed thoroughly. The dish is ready.

To prepare the recipe in question, you need to stock up on the following set of products:

• 10 potatoes.
• 700 grams of champignons.
• Several small onions.
• 400 grams of sour cream.
• 300 grams of hard cheese.
• Salt and pepper to taste.

The cooking principle is as follows: onions, potatoes and mushrooms are fried separately in sunflower oil. After the mushrooms have turned golden, add onions and potatoes, salt, pepper and mix everything in one container. Without removing from the heat, add grated cheese and sour cream to the mixture. Cover with a lid and bring to a boil.

Cheese that melts and mixes with sour cream turns into a very tasty sauce that goes perfectly with potatoes and mushrooms.

If you need to make a dietary version of potatoes, then you should prepare a glass roasting pan, place all the products in it in layers, grease the layers with sour cream and place in the oven. You will have to stir the mass frequently and periodically drain the juice released from the mushrooms. Before finishing cooking, add cheese to the dish and wait a little until it melts.

This recipe calls for the following ingredients:

• 1 kilogram of potatoes.
• 1 carrot.
• 1 onion.
• 500 grams of champignons.
• 1 tablespoon of tomato paste.
• Garlic.
• Seasonings to taste.

All vegetables are peeled and washed. Onions and carrots are cut into small slices, and potatoes into larger ones. Heat vegetable oil in a frying pan, put onions there and fry a little. Then add tomato and carrots. Mix and fry for about 5 minutes.