Fried potatoes with mushrooms and champignons recipe. Fried potatoes with champignons - step-by-step recipe

Champignons are perhaps the most widely used nowadays, available any housewife are sold in every large store; they can be found on shelves with vegetables and fruits. Due to its availability, this mushroom has become an integral part of the diet of any Russian family. In addition to the fact that champignons are delicious, they are considered the safest, since they are grown in special conditions without the risk of accumulation of heavy metals and other substances. harmful substances.

Methods for preparing champignons

There are many ways to prepare champignons. Variety of dishes These mushrooms are often on our tables, and how to fry champignons in a frying pan is no secret for any housewife. These mushrooms make excellent julienne and can be used to cook tasty soup, you can add champignons to salads and vegetable side dish. They are boiled, fried and stewed. And you can even eat in fresh, without preliminary heat treatment.

How to grow champignons

It is possible to grow these mushrooms even at home, but more often, of course, farms do this. In the warm season, champignons can be grown in open ground In winter and early spring, mushrooms grow well in warm basements, greenhouses, cellars and greenhouses. There are even special champignon pots in which a nutrient substrate of manure and straw is placed, special fertilizers are added, lighting is installed and watering is organized. Caring for growing mushrooms requires skill and attention, since a special temperature must be maintained, the frequency of feeding and other subtleties must be observed.

How to choose fresh mushrooms in the store

Currently find fresh champignons is not a big deal. These mushrooms are available for purchase in almost any chain store, on the vegetable shelves. Choose fresh mushrooms white, not dry, without wrinkles and spots. Much depends on the degree of freshness of the mushrooms: how long to fry the champignons so that they do not lose beautiful view, how long it will take to stew them and how tasty the prepared dish will be. Therefore, we do not recommend purchasing mushrooms that look unattractive in appearance; it is better to look for fresh ones in another store.

The most common cooking methods

Most often, housewives prefer to fry champignons. How long to fry the champignons in a frying pan depends on what dish is chosen for cooking. If you need mushrooms for a salad, then you should fry them for 20-30 minutes, over low heat, with a little oil, until all the excess moisture has evaporated and the pieces become elastic and dry. For some dishes, you should leave the champignons half-cooked in order to add other ingredients to them and bring them all together.

Vegetable salad with raw champignons

You can make a salad from fresh tomatoes, bell peppers and onions, season it with oil and add thinly sliced, certainly the freshest raw champignons. To prepare such a salad, you don’t need to think about how long to fry fresh champignons, monitor their degree of readiness and worry about appearance salad This method is suitable if you urgently need to come up with a light, beautiful and tasty dish when guests are already on the doorstep and there is no time to cook.

Champignon Julienne

A very tasty dish, traditional for large feasts and holidays, is julienne, with a fragrant, beautiful crust and a creamy, appetizing consistency.

To prepare it you will need:

500-600 grams of champignons;
200 grams hard cheese;
50-70 ml of fat sour cream;
3 tablespoons butter;
a little flour and salt.

Fresh champignons should be washed well, dirt should be removed and the mushrooms should be cut small cubes. Melt butter in a very hot frying pan and add mushrooms. How long to fry the champignons will be determined by their color. They need to be constantly stirred and, without allowing overdrying, brought to golden color. Cooking will take from 15 to 30 minutes.

In another frying pan, you need to fry the flour, add sour cream to it, and bring to a boil. The result will be julienne sauce.

Mushroom soup

There are a lot of recipes for making mushroom soup. The simplest recipe for champignon soup does not involve them pre-roasting, the mushrooms are simply chopped and placed in a pan of boiling water. When they are almost ready, add potatoes, fried onions and carrots, salt and spices. If the housewife intends to prepare a more complex soup, and she knows how long to fry fresh champignons, we recommend preparing mushroom soup from dried porcini mushrooms, with the addition of our favorite champignons and millet. In this case, it is necessary to pre-soak dried mushrooms, bring all the ingredients until half cooked in boiling water and only then add the champignons. The soup will be more aromatic and tasty if you add finely chopped herbs and a tablespoon of sour cream to it before serving.

How to make champignons crispy

Next recipe will be useful to every mushroom lover. It would be useful for any housewife to learn how to fry champignons so that they become crispy and golden, so that the dishes are not only tasty, but also beautiful. To do this, you need to carefully monitor the cooking process and at the end of frying, add a little flour to the mushrooms, which will absorb excess moisture and create a crispy texture. delicious crust. Fried champignons will be an excellent addition to spaghetti, rice, and also mashed potatoes.

Champignons fried with potatoes

Who doesn’t love such a simple but delicious dish? If it’s winter outside and you can’t get fresh wild mushrooms, it’s time to fry the champignons! They certainly don't have that bright aroma, such as porcini mushrooms, but they are quite suitable for this dish.

Prepare fried mushrooms It's very easy with potatoes. They need to be washed and cut large pieces and place in a preheated frying pan with vegetable oil. You can add chopped onions to half-cooked champignons. When the mushrooms are ready, chopped potatoes are added to the frying pan and fried until tender. At the end of cooking, you can add garlic, herbs and black pepper.

Vegetables stewed with mushrooms

It is very easy to prepare a vegetable side dish with the addition of champignons. This dish can be stewed, baked or fried in a pan. Mushrooms should already be ready before adding to vegetables, and we have already talked above about how to fry champignons until crispy. The most useful side dish would be one cooked in the oven. A very tasty dish of champignons is obtained on the grill, with pre-marinating mushrooms in a mixture of sour cream, mayonnaise, herbs and garlic.

Buckwheat porridge with fried champignons and onions

A very tasty dish is buckwheat porridge cooked with fried onions and champignons. This dish will appeal to fasting and vegans, since it does not contain animal products.

To prepare you will need:

1.5 cups buckwheat;
400 grams of fresh champignons;
2 large onions;
vegetable oil;
salt and spices to taste.

Wash and sort the buckwheat well. Place in a saucepan, add 3 cups of cold water, a little salt and simmer until full readiness.

Wash the champignons well, remove dirt and cut into cubes. Add vegetable oil, salt to a preheated frying pan, add mushrooms and bring to readiness. How to fry champignons until crispy has already been discussed above. The prepared mushrooms should be combined with buckwheat porridge and mixed carefully.

Cut the onion into cubes and sauté until golden crust with the addition of salt and spices, add to the porridge.

Serve buckwheat porridge with fried champignons and onions should be hot, you can decorate it with herbs.

Bon appetit!

If you think about what would be so tasty and at the same time simple to cook for dinner, then this dish will immediately appear in the minds of many cooks. Champignons with potatoes fried until delicious crispy foams, what could be more ideal, especially since the recipes for this simple treat very diverse. At the same time, such a dish can be used both independently and as a filling, and vegetarians will certainly like this dish.

However, even with regard to such seemingly simple menu items, there are some nuances. And to make the dish really tasty and appetizing, you should listen to some advice.

How to fry champignons

Champignons are perhaps one of the most unpretentious types of mushrooms. They are strong, do not lose their shape during heat treatment, are aromatic, tasty and do not require scrupulous cleaning. But you should also be prudent when working with them.

Pre-treatment of mushrooms

It is worth choosing light, medium-sized mushrooms, without dents or stains.
Do not wash the champignons for too long. Firstly, they are mainly a product of greenhouse agronomy and are not particularly polluted. Secondly, in water they quickly lose their natural mushroom aroma.
After rinsing the mushrooms, blot them with a cloth or paper napkin so that the moisture is not absorbed and does not make the gifts of the forest watery.
Cleaning champignons consists only of removing the film under the cap; no other manipulations are required.
After cleaning, they should be cut into slices and immediately begin cooking without delaying the matter. long box, since champignons deteriorate quite quickly, darken and lose their culinary qualities.

Cooking

Fry the champignons for no more than 7-10 minutes. Otherwise they will become overdried. However, for frozen mushrooms, the cooking time should be increased to 20-30 minutes until excess moisture evaporates.
Season mushroom dish spices should be added at the very end of cooking.
You can diversify the taste of the dish by choosing the fat for frying. It could be olive oil or unrefined sunflower, which will give the finished dish the aroma of seeds. Often this dish is prepared in lard along with cracklings.
But give it a gentle creamy taste butter, cream, sour cream or tender cream cheese, added in the last 2-3 minutes of the cooking process.

Now, having mastered the main rules, we can move on to practical exercises. Who will tell us how to fry champignons and potatoes.

Potatoes with champignons in a frying pan

Ingredients

Potatoes – 8 tubers + –
Turnip onion – 2 heads + –
Fresh champignons – 0.4 kg + –
Bay leaf – 2 leaves + –
Black pepper powder - 1/2 tsp. + —
Salt - 1/3 tbsp. + —
Fresh parsley - 1/2 bunch + -
Fresh dill – 1 bunch + –
Refined sunflower oil – 1/4 – 1/5 cup + –
Butter - 3 tbsp. + —

How to fry

Fried potatoes in a frying pan for many of us is an express recipe, for those times when there is little time to cook or when laziness has simply taken over. But if you fry the tubers with champignons, then this treat can compete with any restaurant dish.

Cooking feature of this dish consists of separately frying the components. First, you should peel and cut the potato tubers into strips, after which we place the potatoes in the oil heated in a frying pan.
We will fry it over medium heat for about 20 minutes, stirring regularly. About 10 minutes before the end of frying, add salt to taste.
Well, while the straws are roasting, we will prepare the mushrooms. We send washed, dried and cut into small oblong pieces the champignons, as well as the onion chopped into ¼ rings, into another frying pan. Over medium heat, fry the salted onions and mushrooms seasoned with bay for about 15 minutes. butter until an appetizing one appears golden brown crust, and the onion will not acquire a beautiful golden color.
After this, add the onion and mushroom fry to the potatoes, mix everything and let the dish simmer under a closed lid for 5 minutes over low heat.

Here you go delicious dinner. All that remains is to decorate the treat with finely chopped herbs. An excellent addition to such a treat would be light vegetable salad of tomatoes and cucumbers.

This recipe is also very convenient because fried mushrooms can be used as a filling for pies and pizzas, as well as for making mushroom soup.

Fried potatoes with champignons in sour cream

Every housewife knows that mushrooms go well with sour cream. But not many people realize the “friendship” between forest gifts and garden fruits. Meanwhile, this combination is very interesting and most importantly delicious, the main thing is to know how to prepare this dish.

Ingredients

Potatoes – 5 tubers;
Bulgarian pepper – 1 pc.;
Onion – 1 head;
Carrot – 1 root vegetable;
Fresh champignons – 0.3 kg;
Sour cream 20% - ½ tbsp.;
Garlic cloves – 2 pcs.;
Fresh dill – 1.5 bunches;
Olive fruit oil – 70 g;
Salt - a pinch;
Black pepper powder – ½ tsp;

How to fry

Before heat treatment, all plant components should be washed and crushed. Chop the mushrooms into slices, and chop the potatoes, onions and peppers into strips. Three carrots on a coarse grater.
Now you can proceed directly to frying. Pour olive oil into a hot frying pan, into which we first place the potatoes. After 5 minutes, add carrots, onions and peppers to the container. Mix everything and simmer the vegetables over medium heat under a closed lid for 10 minutes.
After the allotted time, add mushrooms to the stew and, turning up the heat, fry everything for no more than 5 minutes, then add salt to taste, coat with black pepper and mix with sour cream.

In a few minutes aromatic dish can be served along with finely chopped herbs and garlic passed through a press, which will most advantageously complement taste palette this delicious treat.

Someone will say that fried champignons with potatoes is banal, but our recipes dispel this statement. In addition, even in its classic form, this dish is always relevant, in demand and not without a special charm, especially now when the mushroom season is just around the corner.

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Fried potatoes with champignons is a hearty and tasty dish that every housewife can prepare. Pleasant aroma will remind you of summer and add variety to your daily menu. Potatoes cooked with champignons have many advantages: it takes very little time, the most affordable products are used, and fried potatoes suitable for vegetarian table and for those who fast.

Pre-treatment of mushrooms

Many housewives prefer to use champignons in cooking because of their excellent taste and ease of processing. Unlike wild mushrooms, saffron milk caps, and milk mushrooms, which require a long and thorough cleaning, cooking with fresh champignons does not take much time. Grown, as a rule, in greenhouse complexes, they are quite clean and strong, and low-quality or spoiled mushrooms are rarely found in the packaging.

If potatoes will be cooked with frozen champignons, they should be thawed first. To do this, put the mushrooms in a dish and leave for a while. Frozen and fresh champignons should not be filled with water. This way they will lose their natural aroma and taste qualities.

Before you start cooking, you need to prepare the mushrooms:

rinse under running water (it is better to use a colander so that the moisture drains rather than absorbs into the product);
dry on a paper or cloth napkin;
remove the hat film;
cut into slices.

Experienced housewives know that you can make champignons tender and juicy in combination with various spices, onions, sour cream and even adding a small amount of chopped garlic. But the main thing is to fry them correctly.

Potatoes with champignons are prepared in both vegetable oil and animal fat. Special taste she gets it on cracklings from melted lard. Connoisseurs of creamy taste and Russian classics will love potatoes with champignons in butter with cream or sour cream.

Fry the champignons for no more than 10 minutes. Otherwise they will become dry and not tasty. At the very end, they are seasoned with salt and other spices to taste, for example, ground black pepper, which gives the dish a special piquancy.

Potatoes with champignons in a frying pan

This recipe is most often used by housewives when there is no time to go to the store for groceries and prepare them. What could be easier than frying potatoes with champignons, which can compete with any restaurant gastronomic delight in its aroma and aesthetic appeal. But to cook delicious dish, you need to know a few nuances that will make it even tastier.

Fried potatoes with champignons are cooked in a frying pan. It is best to choose dishes with a thick bottom, on which the food does not burn, but forms an appetizing golden crust. To make delicious fried potatoes, it is best to fry the main ingredients separately.

If you are unable to purchase fresh or frozen mushrooms in the store, you can use pickled champignons. But before frying, it is best to rinse them and leave them in a colander for a while to drain the water with the remaining marinade. Salt and spices for dishes from canned mushrooms you will need less.

Fried potatoes with champignons in a frying pan will turn out tastier and more aromatic if you add a piece of butter to hot vegetable oil before frying.

Ingredients

To prepare fried potatoes with champignons, you will need:

potatoes – 6-8 tubers;
mushrooms – 300-400 g;
onion – 1 pc.;
vegetable oil – 50-80 ml;
butter – 2 tbsp. l.;
salt – ½ tbsp. l.;
spices - pepper and Bay leaf taste;
greens - dill and parsley to taste.

Vegetable oil has different characteristics depending on the brand and manufacturer, so its quantity may vary. Prepare marinated and frozen champignons as if they were fresh, but frozen ones may require longer frying times.

At first glance, the ingredients for preparing this dish may seem simple, but they have their own characteristics that affect the final taste. New potatoes from fresh harvest contain very little starch. It is very tasty, but it is crumbly, so it is very difficult to achieve a spectacular golden crust when frying. You need to fry new potatoes on high fire With big amount oils

How to fry

Before you start cooking fried potatoes with champignons, you need to prepare all the ingredients. The potatoes are washed, peeled and cut in the classic way– in straws or cubes. It is best to place the slices on a paper or cloth napkin for a minute or two to get rid of excess moisture and starch.

The washed and peeled mushrooms are chopped into slices or cubes. The thickness of the sliced mushrooms should be about the same as potatoes. Onions are chopped into half rings or cubes.

Oil is poured into the frying pan. As soon as it starts to “squeak,” add a piece of butter and then add the potatoes.
The cooking time for cut tubers is approximately 20 minutes. To prevent the potatoes from burning, you need to constantly stir them with a spatula. Add salt 5-8 minutes before the end of cooking time.
Pour oil into another frying pan or melt animal fat and add mushrooms. After 2-3 minutes they are followed by chopped onions.
During the cooking process, mushrooms are salted, peppered, and a bay leaf is added. After 7-10 minutes, you can remove the pan from the heat.

The dish is almost ready. Add to fried potatoes prepared mushrooms and simmer for another 5 minutes under a closed lid over not too high heat. Before serving, fried potatoes can be sprinkled with herbs (chopped onion, parsley or dill). The dish goes with fresh cucumbers and tomatoes, salted cabbage. You can serve milk or kvass as a drink.

Fried potatoes with champignons in sour cream

Connoisseurs of special tastes can diversify the dish by preparing it in a different way - with the addition of sour cream. Fatty milk product will give potatoes and mushrooms a delicate creamy aroma. Thanks to sour cream, the potatoes taste softer and simply melt in your mouth.

Potatoes with champignons in sour cream are served as independent second dish or as a side dish for meat. This food is very nutritious. As is known, mushrooms contain a large number of vitamins and microelements, and sour cream - proteins and necessary for a person fats.

Potatoes with sour cream are stewed, baked in the oven, and cooked into a roast. But frying it with mushrooms is the easiest and fastest way.

Ingredients

The products needed to prepare the dish can be found in any supermarket:

potatoes – 6-8 tubers:
champignons – 300 g;
sweet bell pepper- 1 PC.;
carrots – 1 pc.;
onion – 1 pc.;
sour cream (not less than 20% fat) – 100 g;
garlic – 1-2 cloves;
spices – black peppercorns 3-5 grains, bay leaf, salt ½ tbsp. l;
olive or sunflower oil– 70-80 ml.

Champignons fried with potatoes in sour cream will turn out more flavorful and tender if you use fresh mushrooms. But, if there are none, take frozen or canned ones.

For effective presentation you will need chopped for the table fresh dill. If dried is used to prepare a dish, then it must be cooked - just add a pinch of greens 2-3 minutes before the end of cooking. Bell peppers, garlic and carrots will make the dish truly summery, adding a special note of spice and pungency to the aroma of mushrooms.

How to fry

Will need large frying pan with a thick bottom for the main dish and a small one for frying mushrooms and vegetables. All vegetables are pre-prepared:

Peel the potatoes, wash them and chop them into cubes;
Peel the carrots, rinse and grate on a coarse grater;
Having removed the peel from the onion, chop it into half rings or cubes;
Wash the pepper, cut in half, remove the core with seeds and membranes and cut into strips or small pieces.

It is best to fry the potatoes over high heat and reduce it slightly only at the end of cooking. Place chopped potatoes into boiling oil and fry for about 20 minutes, stirring constantly with a spatula. As soon as the potato slices begin to be easily pierced with a fork, add chopped bell peppers and carrots to the frying pan and cover with a lid. Add salt 2-3 minutes before cooking.

At this time, mushrooms and onions are fried in another frying pan for 7-10 minutes with the addition of salt and black peppercorns. To prepare sour cream filling, you will need to pass the garlic cloves through a press, add it to the sour cream and mix.

In a frying pan with almost ready-made potatoes and vegetables, add mushrooms and onions, mix and pour it all over sour cream sauce. At this time you can add dried dill with bay leaf. In the 2-3 minutes it takes to extinguish, they will be able to reveal their spicy aroma. This time is also enough for the potatoes to soak in sour cream and acquire a delicate creamy taste.

Fried potatoes with champignons and onions - very hearty dish. Some even consider it “heavy” food, so serve it cooking masterpiece better with salad fresh vegetables, for example, radishes, tomatoes and cucumbers, or with sauerkraut.

One of my favorite summer-autumn dishes, without which I simply cannot imagine the season, is fried potatoes with mushrooms. Most tasty option, this is of course with just collected forest mushrooms: honey mushrooms, chanterelles, white ones. 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, the salted ones will have to be washed a little to remove extra salt, and only then fry.

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 fried potatoes and mushrooms, adding to them different vegetables, food and even meat. 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. Unless they're real cast iron frying pans Now it’s hard to find, but they say they make the most delicious fried potatoes.

Butterflies are very common forest mushrooms in middle lane. 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;
onion- 2 medium onions;
salt, pepper and fresh herbs 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, in fried it is very tasty. 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 frying, and I really want them to tasty piece I caught a mushroom 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 should have been lying in our cold water, otherwise it will 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, the champignons take a lot of time to prepare faster than potatoes and it’s better to start frying them later, but they are also juicier, so it’s ideal to fry them on different pans, and then connect 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 this 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 pieces small size so that they harmonize with the potatoes ready 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 drain until excess liquid did 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. Can be cooked meat dishes or kebab, 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.

Put the mushrooms in 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. Put it on hot potatoes and fry until 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 insanely delicious dish. In addition to how to cook the potatoes themselves, you will also learn everyday advice about the correct and delicious 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 pre-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 fragrant potatoes with mushrooms, fried in lard. It has such 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 these potatoes. different variations recipes 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 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 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 one important stage, if you don't want to cook soft stewed potatoes with light frying, but to make it exactly 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. Small mushrooms like young mushrooms, you can not cut them, 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, but grown ones will help you out artificially. 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 delicious secrets. Have fun collecting mushrooms and fry them with potatoes.

If you think about what would be so tasty and at the same time simple to cook for dinner, then this dish will immediately appear in the minds of many cooks. Champignons with potatoes are fried until delicious crispy foams, what could be more ideal, especially since the recipes for this simple treat are very varied. At the same time, such a dish can be used both independently and as a filling, and vegetarians will certainly like this dish.

However, even with regard to such seemingly simple menu items, there are some nuances. And to make the dish really tasty and appetizing, you should listen to some advice.

How to fry champignons

Pre-treatment of mushrooms

It is worth choosing light, medium-sized mushrooms, without dents or stains.
Do not wash the champignons for too long. Firstly, they are mainly a product of greenhouse agronomy and are not particularly polluted. Secondly, in water they quickly lose their natural mushroom aroma.
After rinsing the mushrooms, blot them with a cloth or paper napkin so that the moisture is not absorbed and does not make the gifts of the forest watery.
Cleaning champignons consists only of removing the film under the cap; no other manipulations are required.
After cleaning, they should be cut into slices and immediately begin cooking, without delaying the matter, since champignons quickly deteriorate, darken and lose their culinary qualities.

Cooking

Fry the champignons for no more than 7-10 minutes. Otherwise they will become overdried. However, for frozen mushrooms, the cooking time should be increased to 20-30 minutes until excess moisture evaporates.
The mushroom dish should be seasoned with spices at the very end of cooking.
You can diversify the taste of the dish by choosing the fat for frying. This can be olive oil or unrefined sunflower oil, which will give the finished dish the aroma of seeds. Often this dish is prepared in lard along with cracklings.
But butter, cream, sour cream or soft cream cheese added in the last 2-3 minutes of the cooking process will help to give a delicate creamy taste.

Now, having mastered the main rules, we can move on to practical exercises. Who will tell us how to fry champignons and potatoes.

Potatoes with champignons in a frying pan

Ingredients

Potatoes – 8 tubers + –
Turnip onion – 2 heads + –
Fresh champignons – 0.4 kg + –
Bay leaf – 2 leaves + –
Black pepper powder - 1/2 tsp. + –
Salt - 1/3 tbsp. + –
Fresh parsley – 1/2 bunch + –
Fresh dill – 1 bunch + –
Refined sunflower oil – 1/4 – 1/5 cup + –
Butter - 3 tbsp. + –

How to fry

For many of us, fried potatoes in a frying pan are an express recipe for when we are running out of time to cook or are simply lazy. But if you fry the tubers with champignons, then this treat can compete with any restaurant dish.

The peculiarity of the preparation of this dish is the separate frying of the components. First, you should peel and cut the potato tubers into strips, after which we place the potatoes in the oil heated in a frying pan.
We will fry it over medium heat for about 20 minutes, stirring regularly. About 10 minutes before the end of frying, add salt to taste.
Well, while the straws are roasting, we will prepare the mushrooms. We send washed, dried and cut into small oblong pieces the champignons, as well as the onion chopped into ¼ rings, into another frying pan. Over medium heat, fry the salted onions and mushrooms seasoned with bay for about 15 minutes in butter, until an appetizing golden brown crust appears and the onions acquire a beautiful golden color.
After this, add the onion and mushroom fry to the potatoes, mix everything and let the dish simmer under a closed lid for 5 minutes over low heat.

A delicious dinner is ready. All that remains is to decorate the treat with finely chopped herbs. An excellent addition to such a treat would be a light vegetable salad from tomatoes and cucumbers.

This recipe is also very convenient because fried mushrooms can be used as a filling for pies and pizzas, as well as for making mushroom soup.

Fried potatoes with champignons in sour cream

Ingredients

Potatoes – 5 tubers;
Bulgarian pepper – 1 pc.;
Onion – 1 head;
Carrot – 1 root vegetable;
Fresh champignons – 0.3 kg;
Sour cream 20% - ½ tbsp.;
Garlic cloves – 2 pcs.;
Fresh dill – 1.5 bunches;
Olive fruit oil – 70 g;
Salt - a pinch;
Black pepper powder – ½ tsp;

How to fry

Before heat treatment, all plant components should be washed and crushed. Chop the mushrooms into slices, and chop the potatoes, onions and peppers into strips. Three carrots on a coarse grater.
Now you can proceed directly to frying. Pour olive oil into a hot frying pan, into which we first place the potatoes. After 5 minutes, add carrots, onions and peppers to the container. Mix everything and simmer the vegetables over medium heat under a closed lid for 10 minutes.
After the allotted time, add mushrooms to the stew and, turning up the heat, fry everything for no more than 5 minutes, then add salt to taste, coat with black pepper and mix with sour cream.

After a couple of minutes, the aromatic dish can be served to the table along with finely chopped herbs and garlic passed through a press, which will most advantageously complement the flavor palette of this excellent treat.

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