Fried potatoes with mushrooms are a favorite dish in our country, from which a simply delicious aroma emanates.

Probably you simply cannot find a person in the world who would not love a simple dish to prepare – fried potatoes. Today we will tell you how to make crispy potatoes with a golden brown crust. You will definitely like this dish, because it goes perfectly with tender fried mushrooms. And the wonderful aroma wafting throughout the kitchen will awaken a beastly appetite in your household. We invite you to prepare traditional Russian fried potatoes with mushrooms. Fried potatoes with mushrooms, the recipes for which are in front of you, can be prepared 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:

1. 500 g potatoes;
2. unrefined vegetable oil for frying;
3. fried or fresh, boiled mushrooms (200 g);
4. salt.

Recipe for fried potatoes with mushrooms:

Delicious fried potatoes with mushrooms consist of two main ingredients - fried potatoes with onions and boiled or fried mushrooms. Let's see how to put it all together from start to finish.

Of course, it is best to take forest mushrooms - boletuses, boletuses, moss mushrooms, porcini mushrooms; they give off a simply delicious aroma. But if you don’t have the opportunity to go into the forest and pick 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 tender in slightly salted water. Place the mushrooms directly into boiling water. Cooking time will be limited to 10 minutes, especially if you are preparing store-bought mushrooms. Place the boiled mushrooms in a colander or sieve and wait for the water to drain. Now you need to fry the mushrooms. Pour vegetable oil into a frying pan and add mushrooms there, fry over medium heat. When frying, the mushrooms will greatly decrease in volume. But do not dry the mushrooms until they become crackers.

In summer, this dish is best prepared with fresh potatoes. Cut the 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, add salt and stir. 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 welcome dear guests with this dish and prepare it just 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 prepare fried potatoes. As a result, you will get a wonderful delicacy.

2 onions;
800 g potatoes;
300 g porcini mushrooms;
frying oil;

Recipe for potatoes with porcini mushrooms:

Peel the bulbs and rinse under running water. Next, on a cutting board, cut the onions into 4 parts, finely chop into thin pieces. Then transfer the chopped onions into any container. Now it's time to take on the mushrooms. If you have frozen porcini mushrooms, you must first defrost them, preferably naturally, without adding water. Then cut them into 3 cm pieces and fry, the mushrooms must be reduced in size. Wash potatoes under running water to remove sand. Using a special knife, peel the skins from the potatoes and cut them into long 1.5 cm pieces.

Place the stove on medium heat. Place a frying pan with a thick bottom on the fire and pour vegetable oil into it. First, put chopped onion in a frying pan and fry until transparent and golden brown. Stir the onion constantly with a small spatula to prevent it from burning.

Now the preparation of fried potatoes with mushrooms continues by frying the porcini mushrooms. Pour the mushrooms into the pan, add the onions and continue frying.

Cook the 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 the potatoes. As soon as most of the liquid has evaporated, place the potato wedges in the frying pan, stir them with a spatula and cover with a lid. Reduce the heat a little, but remember that the potatoes in our recipe should be fried, not stewed. After 10 minutes, stir the potatoes again and add salt. Afterwards, fry the dish until completely cooked, but without the lid. 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 quite simple to prepare. 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 through your apartment, you can be sure that all your family will run to the kitchen.

3000 g onions;
1 kg of potatoes;
fresh mushrooms (oyster mushrooms, champignons);
50 g vegetable oil;
salt, garlic;
greenery.

Rinse fresh mushrooms, rinse them and dry them on a napkin. Cut mushrooms and onions into small cubes. Peel the potatoes and cut them into 0.5 cm pieces. Heat the frying pan over a fire, add vegetable oil and heat thoroughly.

Fry the onion until light golden brown. Add the mushrooms and fry for about 5 minutes, stirring constantly. Then add the potatoes and fry until fully cooked, about 25 minutes. At the end of frying, add salt to taste, crush one garlic clove, this will add piquancy 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 occurs at the end of summer - beginning of autumn, when mushroom pickers begin to sell mushrooms collected in the forest, and many already go to the forest to pick mushrooms. But it is known that mushrooms can be stored dry, preparing them for future use throughout the winter. Therefore, even in cold weather, you can cook fried potatoes with dried mushrooms.

50 g dried mushrooms;
700 g potatoes;
2 small onions;
30 ml vegetable oil;
parsley, dill, basil to taste;
salt, ground black pepper, garlic to taste.

Soak dried mushrooms in cold water for 2 hours. Then pour them into a small saucepan and fill them with the same water in which they were soaked and set to cook on the fire. Bring them to a boil and wait until they boil for 15 minutes.

While cooking the mushrooms, cut the onion into small cubes and fry in a frying pan until light golden brown. Remove the container with mushrooms from the heat, drain the water, pour cold water over the mushrooms again and rinse thoroughly. Cut the vegetables into small pieces, place them in a frying pan with the onions and fry, but only a little. Cut the potatoes into thin slices, add to the onions and mushrooms, cover with a lid and leave to simmer on the fire until the potatoes soften. Towards the end of cooking, salt and pepper the potatoes, add herbs and chopped or minced garlic.

Fried potatoes with pickled mushrooms recipe

If you have a couple of jars of pickled chanterelles or honey mushrooms in your cellar, be sure to prepare fried potatoes with these 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 and rinse the potatoes.

Take two frying pans and heat vegetable oil in them. Place mushrooms in one and potatoes in the other. Fry the mushrooms until golden brown. Mix everything in each pan separately.

Add the onions to the mushrooms and fry for a couple more minutes. Transfer the onions and mushrooms to the potatoes, stir and fry until fully cooked. Season the finished dish with sprinkled herbs and serve. Fried potatoes with canned mushrooms are ready.

Fried potatoes with frozen mushrooms recipe

This tasty dish is sure to make a delicious dinner for you. Caring housewives probably managed to stock up on mushrooms in the fall, so that in winter they would have 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 a small amount of oil in it so that it is not liquid, since you will be placing the mushrooms frozen. Fry the mushrooms for 5-7 minutes, and at this time cut the potatoes. Add 2 tbsp to the mushrooms. sour cream and let them fry a little. Now it's time for the potatoes. Add vegetable oil if necessary. As soon as the potatoes become soft, mix mayonnaise and sour cream in a cup, add boiled water to the potatoes. We turn off the fire and let the potatoes brew. It will turn out very tasty.

Fried oyster mushrooms with potatoes

We offer you an original recipe for making fried oyster mushrooms with potatoes. No one can refuse this dish.

1 onion;
400 g fresh oyster mushrooms;
a few tablespoons of vegetable oil;
1 kg of potatoes;
table vinegar.

Place fresh oyster mushrooms in a frying pan and simmer for several minutes in their own juice. Now add a bunch of chopped green onions, vegetable oil and two tablespoons of vinegar to taste to the mushrooms. Simmer until the liquid has almost completely evaporated. Afterwards, chop them as finely as possible or, better yet, pass them through a meat grinder, mix with chopped onions, slightly fried in vegetable oil, and add salt. Now add the potatoes and mushroom onion mixture to the pan and fry the potatoes until golden brown. Bon appetit!

Fried potatoes with mushrooms: calories

Having prepared a delicious dinner, slender housewives will probably think about how many calories there are in fried potatoes, and even with mushrooms. After all, the end result is that everything is fried. So, for your attention, fried potatoes with mushrooms: calories.

If you take potatoes in portions, it turns out that potatoes with mushrooms have 89 calories, including 9% proteins, 61% carbohydrates, 30% fats. If you count calories in 100 grams, you get the following: 102.7 calories, including 12 g carbohydrates, 4.5 g fat, 2.3 g protein. As we can see, potatoes are not high in calories at all and are quite suitable for those who are watching their figure.

One of my favorite dishes from childhood is fried potatoes with mushrooms. It can be prepared at home, in the country, and even in the forest over a fire. There are many recipes for this simple dish; you can fry potatoes with champignons, as well as wild mushrooms. Potatoes are often fried with onions, and mushrooms are stewed in sour cream. The dish is served with sour cream and herbs.

Preparation will take little time, and even a child can master the simple recipe. In addition, due to the storage characteristics of the products used in the recipe, you can fry mushrooms and potatoes all year round. This dish is not very high in calories, but contains a large amount of fat, so it is better to serve a vegetable salad as a side dish.

Fried potatoes with mushrooms, although high in calories, are a very tasty dish

Vegetarian option

The recipe is called vegetarian due to the absence of sour cream, a common ingredient in cooking. To reduce calorie content, fried potatoes are cooked in vegetable oil. To prepare potatoes with mushrooms you will need:

• 1 kg of potatoes;
• 500 g fresh mushrooms;
• 1 large onion;
• vegetable oil for frying;
• salt to taste;
• a bunch of greenery.

The recipe does not indicate which mushrooms are best. It can be prepared with forest mushrooms, for example, porcini mushrooms, chanterelles, honey mushrooms or boletus mushrooms, or with champignons. But this will not affect calorie content in any way. The most difficult part of cooking is preparing the mushrooms.

If you are preparing potatoes with champignons, they must be placed in a colander and washed under running water, or you can simply peel them, although this method will take longer. The less moisture the mushrooms absorb, the better.

Separate the caps from the stems and peel off the top layer. It is necessary to remove darkened areas from forest mushrooms; if you use honey mushrooms or milk mushrooms, it is better to pour them over with hot water and rinse them several times under the tap.

Peel the potatoes and cut crosswise into thin slices. If the tubers are large, you can cut them lengthwise and chop them into semicircles. Peel the onion and then cut into small cubes. First pour oil into a deep frying pan and then fry the onion until golden brown.

When the onion is browned, place it on a plate. Once again, pour vegetable oil into the frying pan, then add the potatoes and fry them until tender, stirring occasionally. If you like crispy fried potatoes, it is better to cook them without a lid and add salt a couple of minutes before they are ready.

In a separate frying pan, heat the oil and fry the mushrooms, chopped as desired: during the cooking process they will fry and decrease in size several times. You need to fry for 40 minutes.

Mix the prepared mushrooms with the potatoes, then pour the onions into the pan. Chop the herbs and sprinkle the dish with it. As you can see, the recipe for fried potatoes with mushrooms is not at all complicated. The calorie content of such food (per 100 grams) is about 120 kcal.

It will be especially tasty if you use wild mushrooms for this dish.

Fried potatoes with fresh mushrooms go well with salted and pickled vegetables, such as cucumbers, cabbage, and tomatoes. You can serve it with vegetable salad, lecho or tomato sauce.

If you stew it with sour cream, the dish will turn out more tender. You need to add sour cream about 20 minutes after the start of frying. For half a kilo of mushrooms you will need 100 grams of sour cream.

Quick cooking method, delicious

The recipe, which is performed in several steps and takes less than an hour, will appeal to modern housewives. These potatoes are good to fry when there is very little time left before dinner or lunch. The recipe is very simple; fried potatoes prepared according to it with fresh mushrooms (most often champignons) turn out soft and tender. For this dish you will need:

• 1200 g potatoes;
• 200–300 g mushrooms;
• 1 large onion;
• 1 teaspoon salt;
• vegetable oil;
• 100 g sour cream;
• 1 bunch of greens.

Cut the potatoes into small cubes, mix with mushrooms and fry over moderate heat

Peel the onion and cut into small cubes. Rinse the mushrooms (can be prepared with champignons, porcini or other forest species) under running water and remove any damaged areas. Cut into cubes of approximately 1 centimeter. Cut the peeled potatoes into the same cubes.

Place a deep frying pan with a thick bottom on the fire and heat the vegetable oil in it. You can also use cream, but in this case the calorie content of the dish will increase. The onion needs to be fried until creamy.

Pour the potatoes into the pan and simmer for 5 minutes. Add mushrooms to it, add salt, pour half a glass of water into the pan and cover with a lid. Reduce heat to low. How long does it take to simmer? Within 40 minutes. After this, you can remove the lid and lightly fry the vegetables until golden brown.

Chop the greens and sprinkle them over the prepared mushrooms and potatoes.

You can slightly change the recipe: instead of water, stew it in sour cream. Potatoes with mushrooms and sour cream will be especially tasty. Calorie content is approximately 150 kilocalories per 100 grams.

As you can see, the recipe for preparing mushrooms and potatoes is easy to follow. Regardless of what mushrooms you choose, the dish will turn out to be nourishing, tasty, and the calorie content will not be very high.

Veal cutlets. Recipe with photo. You can make cutlets from mixed minced meat, or from only one type of meat, for example, pork cutlets or beef cutlets. In previous cutlet recipes, bread and water or potatoes were added to the minced meat. I decided to add a little milk to the veal so that the cutlets literally melt in my mouth. Ingredients: veal, 1-1.2 kg. onions, 3 pcs...

Roast chicken and assorted vegetables. Recipe with photo...

Roast chicken and assorted vegetables. Recipe with photo. Vegetable stew with chicken in the oven. Today we will cook either roast chicken with vegetables, or vegetable stew with chicken in the oven. In any case, the name does not affect the taste of the dish, which turns out delicious, and you spend a minimum of effort on its preparation. Ingredients:…

Choux pastry. Recipe with photo....

Choux pastry. Recipe with photo. Today I will show you how to make choux pastry. And what to do with it next: we will leave it for separate articles, so as not to mix everything together. The dough is also called eclair, profiterole or petit choux dough, or Choux dough. "Chou" because that's what it sounds like in French. “Pate a choux”, where pate...

Chicken kebab. Recipe with photo....

Chicken kebab. Recipe with photo. Chicken kebab. Ingredients: Marinated chicken Coals Fried onions The marinade for the chicken kebab has been sitting for some time (3 hours is enough for chicken meat), you can fry the kebab. Tags: hot, holiday, kebabs

Kufta-bozbash. Recipe with photo.

Kufta. Kufta-bozbash. Recipe with photo. I previously featured a meatball soup recipe on my blog. A meatball (according to Ozhegov) is a ball of minced meat cooked in broth. And today we will prepare the national Azerbaijani soup with meatballs, it is called kyufta-bozbash (kufta from Persian means to chop or meat balls, and bozbash from Azerbaijani means gray head). Ingredients: Beef…

Potatoes in the oven with tomato paste. Photo....

Potatoes in the oven with tomato paste. Photo. Some meat dishes require a quick side dish that does not require a lot of ingredients or effort. For example, when my husband is grilling kebab, I quickly organize a vegetable side dish or a side dish of potatoes. Ingredients: Potatoes Melted butter Tomato paste salt, pepper Tags: in the oven, second, hot

Green beans with tomatoes and eggs. Recipe with...

Green beans with tomato and egg. Green bean dish. Let's diversify the recipe for lobio with eggs a little by adding fresh tomatoes. You should not eat green beans very often, because... Fresh beans contain a large amount of lectins, which are not very beneficial for the body. Ingredients: green beans, lobio - 1 kg. Onions, 3 pcs. Tomatoes, 3 pcs...

Fried cherry plum. Photo.

Fried cherry plum. Cherry plum sauce. Photo. After the marinade for pork with lemon and cherry plum, we are left with cherry plum and onion. The ingredients we need are cherry plum from the marinade and vegetable oil. Ingredients: cherry plum from the marinade, vegetable oil, fry the onion in vegetable oil and serve with the kebab. When you grill the kebab, separate the onion, lemon and cherry plum...

Potatoes fried with mushrooms is a traditional Russian dish that few people can refuse. Now, when young potatoes are ripening on the plot, and fragrant mushrooms are hiding in the forest, it’s time to talk about how to quickly and deliciously fry them.

I don’t know about you, but in our country, a trip to pick mushrooms is always accompanied by frying potatoes with them. This good tradition started long before I was born and is still maintained today. The beauty of this dish is that mushrooms can be used in any form - fresh, dried or frozen. Therefore, you can cook it at any time of the year.

Despite how easy it is to prepare, fried potatoes with mushrooms have one small but very important secret. It is better to fry them separately from each other. If you try to save time and put everything in one roasting pan, you may end up with a crumbly mess instead of whole, delicious pieces. If you have very little time to cook, you can use two frying pans and then combine their contents in one bowl.

Menu:

1. Potatoes fried with wild mushrooms and onions

What could be tastier than wild mushrooms?! Only potatoes fried with them. It doesn’t matter whether you have them fresh or frozen, because they will turn out equally delicious. This dish is very easy to prepare. It helps us out when we need a tasty and satisfying dinner in the shortest possible time. Try frying potatoes using this recipe with wild mushrooms. You will definitely like it.

Ingredients:

• 4 large potatoes;
• 1 onion;
• 1-2 cloves of garlic;
• wild mushrooms 300-400 grams;
• salt to taste;
• oil for frying;
• black pepper to taste;
• You can use sour cream for serving.

Step-by-step description of the recipe:

1. Wash and peel the mushrooms. Cut into medium pieces. Boil water and place mushrooms there. After boiling completely, boil for 5-8 minutes. You can boil them whole and cut them after they cool.

2. Drain the mushrooms in a colander. Wait until the water has completely drained.

3. Fry finely chopped onion and garlic in a hot frying pan with oil. After 5 minutes, add the mushrooms, add salt and fry until tender. After this, transfer the onion-mushroom mass to another bowl.

4. Add a little more oil to the same pan and fry the potatoes. It will take no more than 5-7 minutes.

5. Add mushrooms to the potatoes, salt and pepper to taste. Stir and fry for a couple more minutes.

After this, the dish is ready. It can be served either hot or slightly cooled. Bon appetit!

2. Chanterelles with potatoes in sour cream

If I'm lucky enough to have some wild chanterelles on hand, I definitely fry them with potatoes. It is these mushrooms that go especially deliciously with sour cream. But, like any wild mushroom, they need to be processed before cooking.

Ingredients:

• chanterelles;
• potato;
• bulb;
• sour cream;
• salt and spices at your discretion.

Cooking steps:

Adjust the ratio of products yourself, depending on your preferences and the number of mushrooms.

1.First of all, you need to boil the mushrooms. This will protect you from possible poisoning and dirt, grass and insects that might be in them getting into your dishes. Before this, the chanterelles must be thoroughly washed and placed in boiling and salted water. After the liquid with them boils, reduce the heat and simmer for about 10 minutes. Then drain in a colander and leave until the liquid drains.

2. Cut the onion into medium cubes and fry in oil until golden. This will take about 5 minutes over medium heat.

3. By that time, the mushrooms had already cooled a little and dried out. They need to be cut into pieces of any size you like. Add to fry. In this form, fry the mushrooms until golden and appetizing. This will take approximately 10 minutes.

4. Cut the potatoes into strips or large pieces. You need to fry it either in another frying pan or in the same one, but you must first free it from the fried mushrooms. As soon as the excess moisture is gone and the potatoes stop sizzling so loudly, add the mushrooms to the frying pan. Fry on medium power for 10 minutes.

5. Pour in sour cream to your taste. Add salt. Stir and heat completely. Then immediately remove from heat. There is no need to stew the dish after this, just heat the sour cream.

Now you need to cover the pan with a lid and wait 5-10 minutes. To be honest, this is not easy to do. After all, the aroma of mushrooms has long captured the entire kitchen. But be patient, because the potatoes need to sit a little. After this, the dish is completely ready to eat. Bon appetit.

3. Potatoes with meat and champignons

Aromatic potatoes with mushrooms and meat can serve as a complete tasty dinner for the whole family. You can use pork, beef or chicken - whatever you like. It is better to take meat that is not dry, with streaks of fat. This way it will be juicier. But, if desired, you can also use a dietary product.

Ingredients:

• half a kilo of champignons;
• 9-11 potatoes;
• 1 onion;
• a small piece of meat with layers of fat (or without);
• salt and spices to taste

Cooking steps:

1. Cut the meat into small cubes. The onion also needs to be finely chopped.

2. Place the meat in a dry frying pan and wait until the natural juices have completely evaporated. Then add a little oil and fry the pieces until golden brown.

3. Fry the onion for 5 minutes in oil. Meanwhile, chop the mushrooms in any order. As soon as the onion is browned, add mushrooms to it. Soon they will give juice. They need to simmer in it for 10 minutes, with the lid open. During this time, the moisture should evaporate.

4. In a separate frying pan, fry the pre-peeled and chopped potatoes. This will take no more than 10 minutes. Then add meat to it and mix.

5. Combine the mushroom mass with potatoes. Stir, add salt and season. Add a little oil and simmer for about 5-10 minutes.

The dish is ready immediately after removing from the heat. Can be served with ketchup, mayonnaise or sour cream. Pairs perfectly with vegetables and herbs. Bon appetit!

4. Fried potatoes with butter - a very tasty recipe

Butter is a wonderful ally of potatoes in the fryer. The dish they make is very tasty and, most importantly, fast. Try it yourself!

Ingredients:

• 300 grams of butter;
• 6-8 potatoes;
• 1-2 medium onions;
• frying oil;
• salt and seasonings at your discretion and taste.

Cooking steps:

1. Rinse the mushrooms thoroughly in cool water. Now they need to be cleaned. The skin must be removed from both the stem and the cap. Cut the peeled mushrooms into arbitrary pieces.

2. Boil the pieces in salted water for 10 minutes after boiling. Foam may form during the cooking process. It needs to be removed. Then place the butter in a colander and leave until the water has completely drained.

3. Fry finely chopped onion in an oil pan, and then add mushrooms to it. Fry them together for 10-13 minutes.

4. Fry the potatoes in another frying pan, adding oil. You can cut it in any way. Fry the potatoes for about 5-10 minutes.

After cutting, it is better to transfer the potatoes to a towel and pat dry. This way it will get rid of excess moisture and will not stick to the pan. You can notice this after adding it to the oil. It's easier to mix. Such pieces do not turn into porridge, but are deliciously fried.

5. Combine potatoes and mushrooms in one pan and stir. Salt and season. You can then fry them together for about 5-8 minutes. After this, the dish is ready.

5. Video - How to fry potatoes with mushrooms

I bring to your attention another simple and tasty recipe for potatoes with mushrooms fried in a frying pan. Even a novice cook can handle the preparation of this dish. You can see an accurate and thorough description right in the video. Enjoy watching.

For best effect, let sit covered for 10-15 minutes. This way, all the ingredients will “grab” faster and become saturated with each other.

Potatoes fried with mushrooms is a very simple and everyone’s favorite dish. It can be prepared “in a hurry.” At the same time it turns out very tasty. Potatoes can be used both young and late. Mushrooms can also be of all types. The main thing is to carefully select their variety and process it before putting it in the pan.

I wish you delicious culinary victories and bon appetit! See you soon!

Potatoes with mushrooms, one of the simplest and most delicious Lenten 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, complemented by aromatic mushrooms combined with fried onions and fresh herbs?

Another advantage of this dish is that mushrooms are an excellent substitute for meat, both in terms of their rich taste and nutritional value - they contain protein, vitamins, mineral compounds and dietary fiber with a minimum of fat and calories. Dried porcini mushrooms are especially high in protein - they contain twice as much protein as beef and fish. All this makes potatoes with mushrooms a hearty lean dish, the preparation of which does not take much time and effort.

Potatoes and mushrooms are a wonderful culinary duo. In traditional Russian cuisine, the combination of these ingredients was intended to help survive the cold, harsh climate. These foods were intended 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 prepared in different ways - for example, you can simply fry both ingredients together, make a potato casserole with mushrooms, or stuff potatoes with mushrooms and bake them in the oven. If you supplement potatoes with mushrooms with various additives, for example, herbs, spices or sauce, a familiar combination can be turned into a new interesting dish. In addition, by using different types of mushrooms, you will get a new dish every time. To prepare potatoes with mushrooms, various types of mushrooms in any form are suitable - fresh, frozen, dried and even pickled. For example, these can be champignons, oyster mushrooms, porcini mushrooms, chanterelles, honey mushrooms, saffron milk caps, boletus, aspen and boletus. Do not forget that frozen mushrooms must first be thawed before cooking by draining the resulting liquid, and dried ones must be poured with boiling water for about 5 minutes until they swell. If you're frying potatoes with dried mushrooms, add some of the cooking liquid left over from soaking the mushrooms - this will make the potatoes incredibly flavorful. “Culinary Eden” has selected for you the most delicious recipes for potatoes with mushrooms, which will not be difficult to prepare.

Ingredients:
800 g potatoes,
500 g fresh or frozen mushrooms (white, chanterelle or champignon),
2 medium onions,

salt to taste.

Preparation:
Heat the oil in a large frying pan and fry the chopped onion until soft. Add the sliced ​​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 until potatoes are soft. Tip: you need to stir often enough, as the onions and mushrooms can burn.

Ingredients:
4 large potatoes,
600-700 g champignons or a mixture of mushrooms,
1 small onion
2 cloves of garlic,
4 tablespoons 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.

Preparation:
Preheat the oven to 220 degrees. Wash the potatoes in their skins thoroughly, prick them 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 and add chopped mushrooms, thyme, salt and pepper. Cook until mushrooms are brown and liquid has evaporated, about 10 minutes.
Carefully cut the top of each potato lengthwise, just short of the end, to create an indentation. Place mushrooms in the cavity and sprinkle with chopped herbs. Serve dish with additional mushrooms.

Potatoes with mushrooms in tomato sauce in a pot

Ingredients:
800 g potatoes,
250 g dried mushrooms,
2 carrots,
2 onions,
4 cloves of garlic,
5 tablespoons of tomato paste,
2 tablespoons vegetable oil,
8 bay leaves,
8 allspice peas,
salt and ground black pepper to taste,
water or broth (vegetable or mushroom),
dill or parsley.

Preparation:
In a frying pan, fry the chopped onion until golden brown. Add grated carrots and fry for about 5 minutes. Evenly distribute the chopped potatoes and dried mushrooms between 4 pots (there is no need to pre-soak the mushrooms). Dilute tomato paste in 3 glasses of water or broth, add salt to taste and distribute the liquid between the pots. Add the required amount of water or broth so that the liquid almost covers the contents. Add chopped garlic, 2 bay leaves and 2 allspice peas to each pot. Place onion and carrot mixture on top. Cover with a lid 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 cloves of garlic,
1/2 tablespoon dried rosemary,
1/2 tablespoon dried thyme,
salt and coarse pepper to taste.

Preparation:
Preheat the oven to 250 degrees. Cut the 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 into quarters if they are too large. Cut the onion into quarters. Toss potatoes with 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 onions,
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.

Preparation:
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 of the potatoes in a greased baking dish, top with half of the mushroom filling, half of the tomato slices, half of the chopped olives, repeat the layers again and finish with a potato layer. Pour vegetable or mushroom broth over the dish, cover the dish with foil and place in an oven preheated to 180 degrees for 20 minutes. Remove the foil and bake for about 15 minutes until golden brown. Sprinkle the casserole with herbs and serve.

Potatoes with mushrooms are a dish that simply cannot fail, since these two ingredients are very successfully combined in culinary practice in many variations. Experiment and make your loved ones happy!