There is probably no such person who would not try dishes made from mushrooms and potatoes. There are many recipes using these healthy foods together, and we will talk about them today.

Usually, particularly aromatic spices are not added to such dishes, so as not to drown out the mushroom aroma, which does not require the addition of any spices at all. I will give you some culinary recipes that should appeal to many.

Fried potatoes with mushrooms

Although this recipe does not belong to the category of dietary, but, without a doubt, everyone loves it, and they look forward to the summer, when they can pick fresh mushrooms and enjoy the taste of this dish. To prepare it you will need the following ingredients:

A kilogram of raw potatoes;
A pair of large onions;
300 grams of fresh mushrooms;
50 ml vegetable oil;
Salt to taste.

So, the potatoes should be peeled, cut and placed in a heated frying pan, into which vegetable oil has been previously poured. Cover the pan with a lid and fry over high heat for about five minutes, without turning, until an appetizing fry is formed.

Then the potatoes are turned over, chopped fresh mushrooms and chopped onions are placed on top, salted to taste, and covered again, only the heat must be reduced, after ten minutes everything is mixed again. Then the pan is not covered and the dish is brought to full readiness.

At the same time, the potatoes will be fried with a tasty crust, and the mushrooms will be juicy; no one will refuse such a dish, and everyone will be delighted. Invite your family to the table and enjoy your meal!

Baked potatoes with mushrooms

To prepare this equally delicious dish, you need to stock up on the following ingredients:

A kilogram of fresh mushrooms;
Two kilograms of potatoes;
A quarter stick of butter;
Vegetable oil in an amount of 50 ml;
Two chicken eggs;
A tablespoon of breadcrumbs;
One hundred grams of sour cream;
Two large onions;
Salt and herbs to taste.

First you need to boil the potatoes in their jackets, after which, of course, they should be peeled, and then beautifully cut into slices and fried until golden brown.

Then you need to pour oil into the frying pan and fry the chopped mushrooms along with chopped onions. Then grease the deep pan with butter and sprinkle it with breadcrumbs.

Then pre-fried potatoes are carefully laid out in rows, and mushrooms are on top, and everything is topped with beaten eggs and sour cream, after which the mold is placed in a preheated oven for twenty minutes. It is recommended to sprinkle the dish with chopped herbs on top, and you can invite everyone to the table.

Baked sandwiches with mushrooms, potatoes and cheese

Such hot sandwiches will appeal to many gourmets; to prepare them you will need the following ingredients:

One loaf;
300 grams of potatoes;
The same amount of fresh porcini mushrooms;
Butter;
200 grams of hard cheese;
Fresh parsley.

The loaf must be cut into even pieces and spread with a thin layer of pre-prepared chilled mashed potatoes. You will also need to cook the mushrooms; they should be chopped and fried in a frying pan until tender.

Then, when the mushrooms have cooled, they are laid out in an even layer on the puree, and everything is sprinkled with pre-grated cheese on top. The sandwiches prepared in this way are laid out on a baking sheet and placed in a preheated oven for several minutes, literally until an appetizing crust begins to form on top.

Then the sandwiches are taken out and placed on a beautiful dish, and you can sprinkle them with finely chopped parsley on top, but only in small quantities. They are delicious both hot and cold. Bon appetit!

Potato and mushroom cutlets

This recipe will appeal to many gourmets. In order to prepare it you will need the following ingredients:

A kilogram of fresh potatoes;
500 grams of fresh mushrooms;
Salt to taste;
Olive oil.

So, the potatoes need to be peeled and grated, then they need to be squeezed out of excess juice and put in a bowl. It is recommended to chop the mushrooms into strips and mix with potatoes, adding a little salt to the minced meat first.

After that, heat the frying pan, pour olive oil into it and put in the pre-formed cutlets. It is better to make them small so that they have time to cook well, and it is recommended to squeeze out the excess liquid.

To begin with, the cutlets are fried over high heat until crispy on both sides, and then brought to perfection over low heat under a closed lid. It won’t take more than twenty minutes to prepare them, and you will get an appetizing and tasty dish that not only you, but the whole family will enjoy.

If you wish, you can prepare a sauce for them, or simply pour sour cream over them and sprinkle with a small amount of fresh herbs. These cutlets will go well with a vegetable salad, which can be served as a side dish. Bon appetit!

Conclusion

Of course, dishes prepared from fresh potatoes and mushrooms have a delicious taste and aroma. There are a lot of variations of recipes on this theme, so have fun experimenting and showing your culinary creativity, delighting your loved ones with culinary masterpieces.

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 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!

You can add any mushrooms to the potatoes. Champignons and oyster mushrooms, as well as boletus, boletus and aspen mushrooms can be used without pre-treatment. But it is recommended to first boil the rest of the forest mushrooms in salted boiling water for 20–30 minutes so that the bitterness goes away.

Ingredients

• 1 onion;
• a few tablespoons of vegetable oil;
• 500 g mushrooms;
• 1 kg of potatoes;
• salt - to taste;
• 1 bunch of dill.

Preparation

Ingredients

• 1 carrot;
• 1 onion;
• 1 kg of potatoes;
• 400 g mushrooms;
• salt - to taste;
• ground black pepper - to taste;
• 3 tablespoons of vegetable oil.

Preparation

Grate the carrots on a coarse grater. Cut the onion into half rings, and the potatoes and mushrooms into large pieces.

Place the prepared ingredients in a bowl, add salt, pepper and oil and stir. Place everything in a baking bag and seal the edges tightly.

Place the sleeve on a baking sheet or baking dish. Make several holes in the bag to allow air to escape. Place in an oven preheated to 200°C for 40–50 minutes.

If you want the potatoes to brown, cut the top of the bag 10-15 minutes before the end of cooking.

Ingredients

• 1 onion;
• 1 carrot;
• 2–3 tablespoons of vegetable oil;
• 500 g mushrooms;
• 1 kg of potatoes;
• water;
• salt - to taste;
• ground black pepper - to taste;
• 2 dried bay leaves.

Preparation

Cut the onion into small cubes and grate the carrots on a coarse grater. Heat the oil in a deep frying pan and fry the onion until soft. Then add carrots and fry lightly.

Cut the mushrooms into small pieces and add them to the vegetables. Cook, stirring, over medium heat until lightly golden brown.

Coarsely chop the potatoes. Place it in a frying pan and add hot water until the pieces are almost completely covered. Simmer over medium heat, covered, for about 20 minutes until soft.

5 minutes before the end of cooking, add salt, pepper, bay leaves and stir. You can also use other seasonings to suit your taste. Before serving, leave the finished dish covered for 15–20 minutes and remove the bay leaves.

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Ingredients

For 2 pots:

• 4–5 potatoes;
• 1 onion;
• 200 g mushrooms;
• 2 tablespoons vegetable oil;
• salt - to taste;
• ground black pepper - to taste;
• 4 tablespoons of sour cream;
• 4–5 tablespoons of water;
• 2 tablespoons butter.

Preparation

Cut the potatoes into slices, the onions into half rings, and the mushrooms into large pieces. Lightly fry the onions and mushrooms in hot vegetable oil until golden brown.

Place some of the potatoes, onions and mushrooms in the pots. Repeat layers, seasoning with salt and pepper. The top layer should be potatoes.

Mix sour cream and water until smooth. Place a spoonful of butter on top of the potatoes and pour sour cream sauce over them.

Close the pots with lids and bake for 30 minutes at 200 °C. Remove the lids and cook for another 10 minutes to brown the potatoes.

Ingredients

• 2 tablespoons flour;
• 600 ml milk;
• salt - to taste;
• ground black pepper - to taste;
• 1 teaspoon dried thyme;
• 3 cloves of garlic;
• 1 onion;
• 1 kg of potatoes;
• 500 g mushrooms;
• 200 g hard cheese.

Preparation

In a frying pan, stirring lightly, lightly fry the flour until golden brown. Pour in the milk little by little, whisking constantly to avoid lumps. Season the sauce with salt, pepper and thyme.

Finely chop the onion and garlic. Add the vegetables to the sauce, stir and cook for another 5 minutes over low heat.

Cut the potatoes into thin slices, and the mushrooms into slices or small pieces. Grease a baking dish with butter. Place half the potatoes there, spread the mushrooms on top and brush them with half the sauce.

Add the remaining potatoes and spread the other half of the sauce over them. Bake at 190°C for approximately 45 minutes. Then sprinkle the dish with grated cheese and cook for another 10 minutes.

Ingredients

• 4–5 large potatoes;
• 150 g of mushrooms (champignons are best);
• ½ bunch of dill;
• salt - to taste;
• ground black pepper - to taste;
• 2-3 tablespoons of vegetable oil.

Preparation

Make several transverse deep cuts on each potato at a distance of approximately 5 mm from each other. To avoid accidentally cutting the potatoes completely, place wooden sticks under them.

Cut the mushrooms into small cubes. Mix them with chopped dill, salt and pepper. Carefully stuff the mushroom filling into each cut of the potato.

Place the stuffed potatoes on a lined baking sheet and brush with oil. Cover with a second sheet of foil and place in an oven preheated to 200°C for 30–40 minutes. Then remove the foil and cook for another 5-10 minutes until the potatoes are browned.

Roasting may take longer depending on the size of the vegetables. Pierce the potatoes with a fork or knife: if they are soft, you can remove them from the oven.

Ingredients

• 350 g mushrooms;
• 1 onion;
• 1 tablespoon butter;
• 1–2 tablespoons vegetable oil;
• 1 kg of potatoes;
• water;
• salt - to taste;
• ¼ teaspoon ground nutmeg;
• 2 dried bay leaves;
• 120 g sour cream;
• 1 bunch of dill.

Preparation

Cut the mushrooms into large pieces and the onions into small cubes. Melt butter in a deep frying pan and add vegetable oil. Fry the mushrooms until golden brown. Add onion and cook until soft.

Place potatoes, cut into large cubes, into the pan. Pour in enough hot water to cover the potatoes almost completely. Add salt, nutmeg and bay leaf and simmer over medium heat for about 20 minutes until the potatoes are soft.

Pour 4-5 tablespoons of warm water into the sour cream and stir. Add to potatoes and mushrooms and simmer for another 5 minutes. At the end of cooking, add chopped dill, stir and remove the bay leaf.

We offer another selection of recipes for potato and mushroom dishes that are easy to prepare even for the most inexperienced housewife. Using a minimum of ingredients, you will certainly have an excellent dish for a hearty lunch or dinner that not only your family members, but also your guests will be delighted with. Mushrooms of various varieties are suitable for preparing these simple dishes.

Karelian stew

• 500 g chicken (breast),
• 200 g fresh,
• 1 carrot,
• 2 potato tubers,
• ½ parsnip root,
• 1 leek stalk,
• water,
• salt,
• ground black pepper,
• 4 tbsp. l. vegetable oil

1. To prepare this first mushroom dish and potatoes need to be washed and carrots peeled, cut into thin strips. Wash and peel the potatoes, cut into small cubes. Sort the mushrooms, remove unsuitable ones, wash and chop. Wash the leek, separate the white and green parts and cut each separately.

2. Wash the meat and cut into medium-sized pieces.

3. Place the white part of the leek, carrots, mushrooms and meat into the multicooker bowl. and fry in a small amount of oil in the BAKE mode for 8-10 minutes.

4. Add the green part of the leek, parsnips, potatoes. Add salt and pepper, pour in 1.5–2 liters of hot water and turn on the STEW mode.

5. In this multicooker mode, Karelian stew will be ready in 60 minutes.

6. When serving this dish of chicken with mushrooms and potatoes, you need to add sour cream and herbs.

Mushroom soup

Mushroom soup can be cooked in meat broth or simply in water. To prepare this dish of potatoes and mushrooms, you need to rinse the meat with bones and add water. When it boils, drain the water, wash the pan and meat and pour fresh water over the meat. Add a small onion and carrot. Rinse ½ cup of white beans first and pour boiling water for 6–8 hours. Mushrooms can be used fresh or dried, washed and chopped. Add the mushrooms and beans to the broth and cook until almost done. Peel and cut 3 potatoes into strips, add to the mushrooms. When the potatoes are cooked, add 4 tablespoons of pearl barley, rinse and soak in hot water for 30–40 minutes, then add to the soup and add salt. Remove the carrots from the soup, mash them and return them to the soup. If the soup was cooked in water, then you need to simmer the carrots in a frying pan in butter. Dilute two mushroom cubes well and add to the soup. Serve the first course of potatoes with mushrooms and meat with sour cream.

Mushroom dish with potatoes and other vegetables

Baked portobello mushrooms with vegetable ratatouille

• Zucchini – 150 g
• Eggplants – 150 g
• Olive oil – 40 ml
• Garlic – 1 clove
• Tomatoes in their own juice – 300 g
• Portobello mushrooms – 4 pcs.
• Potatoes – 4 pcs.
• Parmesan – 100 g
• Mix of lettuce leaves – 150 g
• Basil – 4–5 sprigs
• Salt pepper

For this dish of mushrooms, potatoes and other vegetables, cut zucchini and eggplant into cubes and fry in olive oil with garlic for 2-3 minutes. Add chopped tomatoes and basil, fry for another 3-5 minutes. Add salt and pepper to taste. Cut the potatoes into flat slices, add salt and pepper. Place potatoes on a baking sheet.

Place portobello mushroom caps on top of the potatoes in a baking dish, convex side down. Place vegetable ratatouille inside the caps.

Sprinkle with grated Parmesan and bake at 180°C for 5-7 minutes.

Place the finished mushrooms on plates and serve with lettuce and basil.

Recipe for a second course with potatoes and mushrooms in the oven

Baked potatoes with morel sauce

• Dried morels – 50 g
• Vegetable oil – 30 ml
• Cognac – 40 ml
• Cream – 300 g
• Potatoes – 4 pcs.
• Butter – 50 g
• Purple basil – 1–2 sprigs
• Tarragon – 1–2 sprigs
• Watercress – 20 g
• Salt pepper

To prepare this dish of potatoes and mushrooms in the oven, you need to make a sauce. Pour boiling water over the morels and let it brew for 2 hours, then cut into slices, fry in vegetable oil, pour in cognac, and evaporate. Pour in a little water and cream, cook for 3-5 minutes. Add salt and pepper to taste.

Wash the potatoes, wrap in foil and bake at 160°C for 30–40 minutes.

Take the finished potatoes, cut them in half, put butter inside, and place them in plates with morel sauce.

Place bouquets of spicy herbs on top of the potatoes.

Recipes for dishes with chicken, mushrooms and potatoes

Chicken with mushrooms and potatoes

A very tasty, but not at all dietary dish - chicken with potatoes and mushrooms in the oven. The recipe makes it easy and quick to prepare. You will need:

• chicken thighs - 700 g. They are fattier than the breast, but the potatoes also take on a completely different taste;
• potatoes - 1 kg;
• mushrooms - 300 g. The most affordable dish is chicken with champignons and potatoes in the oven, but you can use honey mushrooms, chanterelles, oyster mushrooms, it will be delicious every time!
• onion - 3 heads. It takes so much to get more juice to cook the potatoes;
• vegetable oil, balsamic vinegar (or dry wine), French mustard with grains, soy sauce - 2 tbsp of all ingredients. spoons;
• salt and pepper.

Preparation:

1. Make the marinade: mix mustard, soy sauce, balsamic, mustard, add pepper and salt.

2. Dip each piece of chicken into it and leave to marinate.

3. Peel the potatoes, cut into rings and place in a mold.

4. Chop the mushrooms coarsely (if they are small, leave them as is) and place on top.

5. Chop the onion into rings and place in another layer.

6. Sprinkle with salt, shake the mold several times, then pour in 100 ml of water.

7. Lay out the chicken pieces, pour in the remaining marinade.

8. Cover tightly with foil or a baking sleeve. This determines how evenly the potatoes and meat are cooked.

9. After 50 minutes, check the fillet for doneness. If clear juice flows out, you can turn it off.

Mushroom goulash with chicken broth

• Potatoes – 180 g
• Onions – 150 g
• Sweet pepper – 150 g
• – 200 g
• – 200 g
• Porcini mushrooms – 200 g
• Chicken broth – 250 ml
• Parsley – 2–3 sprigs
• Vegetable oil – 150 ml
• Salt pepper

Cut all vegetables into medium cubes and fry in a little vegetable oil until golden brown.

Chop the mushrooms and fry in the remaining vegetable oil until golden brown.

Combine vegetables and mushrooms, pour in broth and cook for 10–15 minutes, stirring. Add salt and pepper to taste.

When serving, garnish the dish with mushrooms and potatoes in chicken broth with parsley.

Recipe for a dish of potatoes, meat and mushrooms in a slow cooker

Potato casserole with meat

• 1 kg potatoes,
• 600 g minced beef and pork,
• 200 g dried mushrooms,
• 1 onion,
• 2 tbsp. l. flour,
• 2 eggs, salt,
• ground black pepper

1. Peel the potatoes, boil in salted water until soft, mash into a puree.

2. Add eggs to the still hot puree, salt, pepper and flour, knead until smooth.

3. Fry minced meat and finely chopped onion in a slow cooker in the BAKING mode until ready (15 minutes), adding pre-chopped mushrooms, salt and pepper to taste.

4. Transfer the fried minced meat to a bowl; do not wash the multicooker bowl.

5. Place half of the mashed potatoes on the bottom of the bowl., on it - all the minced meat, on top - the remaining mashed potatoes. Cook in BAKE mode for 50 minutes.

6. Remove the bowl with the casserole from the multicooker, cover the top with a flat dish, Carefully turn the bowl and dish over to remove the casserole.

7. Slice this delicious dish of mushrooms and potatoes and serve hot.

Recipes for main courses of minced meat, mushrooms and potatoes

Potato zrazy

Required:

• 15 potatoes,
• 2 eggs,
• 1 tbsp. a spoonful of butter or lard,
• 2 tbsp. spoons of flour,
• 1/2 cup breadcrumbs,
• 2 cups sour cream sauce,
• salt to taste.

For minced meat:

• 4–5 onions,
• 5 dried mushrooms,
• 1/2 tbsp. spoons of butter,
• parsley,
• ground pepper,
• salt to taste.

Cooking method.

Mash the hot boiled potatoes or, after cooling, pass them through a meat grinder. Add an egg, salt, a little butter and knead the dough. Then take a piece of dough (80 g), flatten it, and put the prepared minced meat in the middle. Fold the edges of the dough, pinching them and giving the zrazy an oval shape. Sprinkle zrazy with flour, dip in beaten egg, roll in breadcrumbs and fry in a frying pan with butter or bake in the oven.

Fry the chopped onions and boiled mushrooms intended for minced meat in oil, add salt, pepper, parsley and mix. Instead of mushrooms, you can add an omelette made from one beaten egg.

Sour cream or tomato sauce for this second dish of minced meat, mushrooms and potatoes is served separately.

Dish of potatoes, minced meat and frozen mushrooms in the oven

To prepare we will need:

• 5-6 medium potato tubers
• 400-500 g minced meat
• 300-400 g frozen mushrooms
• salt dry dill mayonnaise

Preparation: For the potatoes, I used minced beef, but pork or mixed mince would also work. With pork, the dish will be fattier; with beef, it will be drier. Spread the minced meat in an even layer on a baking sheet. The bottom does not need to be lubricated with oil. Sprinkle dry dill and salt on top. Place a layer of potatoes on top. It's better to cut into thin slices. The thinner the plastic, the more tender our potatoes will be. You shouldn't make the layer too thick either. Then add a little salt again. The next step is mushrooms. I used honey mushrooms. But you can also take oyster mushrooms. If the mushrooms are large, they need to be cut. Place a third layer on potato mugs. Spread a little mayonnaise on top. To make the dish fluffy, mayonnaise can be poured over it in thin strips. To do this, cut off a corner of the mayonnaise bag and squeeze it out through a small slot.

The final step is to lay out the last layer of potato plastic. Grease with a little mayonnaise and salt. Place in a preheated oven at 180 C for 40 minutes.

Dish of potatoes, porcini mushrooms and cheese

Potato casserole with mushrooms

• Potatoes – 1 kg
• Butter – 50 g
• Cream 33% – 200 g
• Parsley – 1 bunch
• Gouda cheese – 150 g
• Porcini mushrooms – 200 g
• Onions – 2 pcs.
• Olive oil – 100 ml
• Thyme – 1–2 sprigs
• Garlic – 4 cloves
• Salt pepper

To prepare this dish with mushrooms and cheese, potatoes need to be peeled, boiled until tender and mashed. Melt the butter in heated cream, add to the potatoes and whisk to make an airy puree, season with salt.

Finely chop the parsley. Grate the cheese.

Cut the peeled porcini mushrooms and onions into small cubes, fry in olive oil with the addition of thyme and garlic. Add salt and pepper to taste.

Mix half a portion of cheese, mushrooms, onions and chopped parsley with mashed potatoes and place in a baking dish. Sprinkle the second dish with the remaining cheese and bake at 180°C until golden brown.

Second course of potatoes with mushrooms, cheese and milk

Potato casserole

Required:

• 8 potatoes,
• 2–3 eggs,
• 100 grams of fresh mushrooms,
• 1 tbsp. spoon of butter,
• 1/2 cup milk or 2 tbsp. spoons of sour cream,
• 2 tbsp. spoons of grated cheese,
• breadcrumbs,
• salt to taste.

Cooking method.

Cut the boiled potatoes into slices and place on a baking sheet greased with oil and sprinkled with breadcrumbs. Then crumble chopped mushrooms over the potatoes, beat the eggs, add salt, add a little milk or sour cream and pour over the potatoes, sprinkle with grated cheese on top, pour in butter and bake in the oven until golden brown. Serve the second dish of potatoes, mushrooms and cheese in the bowl in which it was baked.

Other potato and mushroom dishes

Potatoes fried with onions and mushrooms

Required:

• 8 potatoes,
• 3 onions,
• 1 tbsp. spoon of fat
• 500 g fresh mushrooms,
• salt to taste.

Cooking method.

Boil peeled and chopped mushrooms in salted water, then remove, drain, place in a frying pan with heated fat and fry.

Peel the potatoes, wash them, cut them into slices and fry them in fat. At the end of frying, add salt and mix with fried mushrooms and fried onions.

When serving, you can place fried potatoes on one end of the dish, fried mushrooms on the other, and garnish with fried onion slices on top.

Fried new potatoes with oyster mushrooms and spicy herbs

• New potatoes – 600 g
• Green onions – 1 bunch
• Oyster mushrooms – 300 g
• Shimiji mushrooms – 100 g
• Olive oil – 150 ml
• Thyme – 1–2 sprigs
• Rosemary – 1–2 sprigs
• Garlic – 4–5 cloves
• Dill – 1 bunch
• Salt pepper

Wash the new potatoes thoroughly, boil until tender, cut into halves.

Wash green onions. Peel the mushrooms and chop as desired.

In a portion of olive oil, fry potatoes, mushrooms, green onions (without cutting) with thyme, rosemary and garlic, season with salt and pepper.

Serve the dish with mushrooms and potatoes to the table, drizzle with olive oil and sprinkle with chopped dill.

Mashed potatoes with stewed champignons

• Potatoes – 1 kg
• Butter – 50 g
• Champignons – 200 g
• Olive oil – 30 ml
• Onions – 50 g
• Garlic – 2 cloves
• Cream – 450 ml
• Soy sauce – 30 ml

Peel the potatoes, cut into 4 parts and cook until done. Then rub or mash into a homogeneous puree with the addition of butter and some cream. Add salt to taste.

Cut the champignons into 4 parts and fry in olive oil.

Add the chopped onion and a clove of garlic. Fry for 2-3 minutes.

Pour in some of the cream and soy sauce, simmer for 2 minutes.

Place the mashed potatoes on plates, use a spoon to make indentations in the middle and place the stewed champignons there.

Potato roll with mushrooms

Required:

• 15 potatoes,
• 1 cup starch,
• milk,
• 1 tbsp. spoon of breadcrumbs,
• 11/2 cups sour cream sauce,
• 1 tbsp. spoon of butter,
• salt to taste.

For the mushroom mince:

• 15 dried mushrooms,
• 2–3 onions,
• 1 tbsp. spoon of flour,
• 2 tbsp. spoons of sour cream,
• ground pepper,
• salt to taste.

Cooking method.

Mash the peeled boiled potatoes well or pass through a meat grinder. Add starch, a little milk, salt and knead the dough. Instead of starch, you can add a glass of flour to the potato mixture and beat in an egg. Roll out the prepared dough into a thick layer, put minced mushrooms, boiled meat or cabbage on it, then roll the dough into a roll, pinch the edges well and place on a greased sheet. Grease the surface of the roll with beaten egg or sour cream, sprinkle with breadcrumbs, pierce in 2-3 places so that air can escape freely, pour in butter and bake in the oven until it is browned. When serving, cut the roll into slices 2 cm thick. Serve sour cream sauce (tomato, onion or horseradish sauce) separately.

Boil the dried mushrooms for minced meat, rinse thoroughly, pass through a meat grinder and fry in oil together with finely chopped onion. Fry the flour with butter, dilute with mushroom broth, cook a little, add pepper, salt, a little sour cream and, after mixing with mushrooms, stuff the roll.

Potato casserole “Summer”

Required:

• 15 potatoes,
• 2 eggs,
• 1 carrot,
• 1 tbsp. spoon of butter,
• 2 tbsp. spoons of sour cream (optional),
• 2 cups tomato sauce,
• salt to taste.

Cooking method.

Boil the peeled potatoes, drain the water, mash or mince, then add grated boiled carrots, salt, eggs, butter and mix everything. If there are no eggs, you can add a couple of tablespoons of flour and, if necessary, dilute everything with hot milk.

Place the prepared mass on a baking sheet greased and sprinkled with breadcrumbs or flour, smooth the surface of the mass, brush with a mixture of sour cream and egg, sprinkle with breadcrumbs and bake in the oven until browned.

Potato casserole can be made with a filling of boiled meat, dried mushrooms, herring with mushrooms or stewed cabbage. The filling is placed between two layers of mashed potatoes. If the potato casserole is made without filling, you can add grated cheese or cottage cheese to the mixture before baking.

Before serving this dish, cooked in the oven with potatoes and mushrooms, you need to cut it into pieces and pour tomato (or sour cream) sauce on it. You can serve horseradish sauce with minced meat casserole.