Stewed potatoes with mushrooms is a traditional combination of Russian cuisine. This dish can be prepared easily and quickly, it is very satisfying and inexpensive. There are several variations of preparation, each of which has its own characteristics.
How to stew potatoes?
Stewed potatoes with mushrooms is a nutritious and easy to prepare recipe. Consists of just a few ingredients, which allows you to prepare it almost any day.
- The classic version uses potatoes, mushrooms, salt and spices. You can diversify the taste of the dish by adding other products.
- Mushrooms must be edible; conditionally edible ones cannot be used.
- The ingredients go perfectly with meat, vegetables, and sour cream.
- Forest mushrooms are pre-boiled, with the exception of champignons.
How to stew potatoes with champignons?
Champignons are unique mushrooms that are available in supermarkets all year round, because they are the most common and inexpensive, and at the same time bring great benefits to the human body. They are rich in vitamins and macroelements; in addition, this product is rich in protein, which is necessary for the human body.
Ingredients:
- potatoes – 6 pcs.;
- champignons – 250 g;
- onion – ½ pcs.;
- sunflower oil – 30 ml;
- greens, salt.
Preparation
- Cut the mushrooms into thin slices.
- Finely chop the onion.
- Pour oil into a saucepan, add onion and sauté.
- Add the mushrooms, fry, add 50 ml of water to simmer a little.
- Roughly chop the potatoes. Send it to the mushrooms, stir and add salt. Fry for 10 minutes.
- Cover with a lid and cook for at least 15 minutes.
- Sprinkle with herbs when the lean potatoes with mushrooms are ready.
Stewed potatoes with frozen mushrooms
Frozen mushrooms can be used as an alternative to fresh ones, because freezing preserves a considerable part of the beneficial elements. Stewed potatoes with mushrooms in a frying pan turns out quickly and without extra effort. This dish can be served as a separate dish or as a side dish for meat.
Ingredients:
- potatoes – 5 pcs.;
- frozen chanterelles – 300 g;
- onion – 1 pc.;
- sunflower oil – 30 ml;
- salt.
Preparation
- Chop the onion and fry in a hot frying pan.
- Add frozen mushrooms. Fry until all the liquid has evaporated.
- Then place the potatoes cut into slices into the frying pan, add salt and simmer for 20 minutes.
Stewed potatoes with dried mushrooms
When there is a large harvest of mushrooms, it is not always possible to use everything at once. In this case, it is possible to dry them and cook delicious potatoes in winter. Mushrooms must be prepared in advance by soaking them in water the day before. Stewed potatoes with dry mushrooms come out very aromatic and appetizing.
Ingredients:
- potatoes – 4 pcs.;
- dried mushrooms – 150 g;
- onion – 1 pc.;
- sunflower oil – 30 ml;
- salt.
Preparation
- Boil the swollen mushrooms for 20 minutes. Strain.
- Chop the onion into quarters and sauté in vegetable oil.
- Add mushrooms and cook until golden brown.
- Add diced potatoes to the frying pan and add salt. Simmer for 20 minutes.
Stewed potatoes with meat and mushrooms
Mushrooms go well with various meat products. and mushrooms - a universal, simple, dietary recipe. This dish is easy to prepare, it is satisfying with excellent taste, and it is also rich in protein, an essential “building” element for the human body.
Ingredients:
- chicken breast – 500 g;
- potatoes – 1 kg;
- honey mushrooms or champignons – 400 g;
- onions – 2 pcs.;
- carrots – 1 pc.;
- sunflower oil – 30 ml;
- greens, salt.
Preparation
- Cut the breast fillet into small pieces. Add salt.
- Peel and chop the vegetables.
- Cut the potatoes into cubes, cut the champignons into several pieces. Wild mushrooms must be boiled for 15 minutes. There is no need to boil the champignons.
- Heat a saucepan and lightly fry the chicken.
- Add onion to the meat, stir and add carrots. Fry for 5 minutes.
- Add the potatoes to the chicken and vegetables, stir, fry a little and pour in 100 ml of hot water. Cover with a lid and simmer over low heat for 15 minutes.
- Lastly, add the mushrooms, add salt and leave covered for 20 minutes until fully cooked.
Stewed cabbage with mushrooms and potatoes
Among the wide variety of variations in preparing dishes from available ingredients, the recipe for stewed cabbage with pickled mushrooms and potatoes stands out. If necessary, you can add tomato sauce, which will make the taste of the finished dish a little more interesting. Tasty and filling, good for Lent.
Ingredients:
- cabbage – 1/2 head;
- potatoes – 6 pcs.;
- onion – 1 pc.;
- pickled champignons or honey mushrooms – 300 g;
- sunflower oil – 30 ml;
- salt, spices.
Preparation
- Heat the oil. Cut the potatoes into large cubes. Send to the frying pan.
- Peel and chop the onion. Turn the heat to medium, add the vegetable.
- Drain the liquid from the mushrooms and add to the rest of the ingredients. Stir. Fry for 10 minutes.
- Finely chop the cabbage and add after the mushrooms. Add some salt and pepper. Cook covered for at least 25 minutes.
- Stewed potatoes with pickled mushrooms and cabbage come out incredibly flavorful.
Stewed potatoes with mushrooms in sour cream
Stewed is an easy and nutritious dish to prepare. You can eat it throughout the year. When stewing, the potatoes will become soft and absorb the aroma of onions, sour cream and mushrooms. Potatoes prepared in this way are not a shame to serve on a ceremonial table.
Ingredients:
- onions – 2 pcs.;
- frozen champignons – 400 g;
- potatoes – 1 kg;
- low-fat sour cream – 150 g;
- sunflower oil – 30 g;
- salt.
Preparation
- Coarsely chop the onion and sauté until transparent.
- Next send the champignons.
- Cut the potatoes into small pieces. Add salt and add to mushrooms. Mix carefully and simmer covered for 20 minutes.
- When the potatoes soften, add sour cream, stir and leave on low heat for 3 minutes.
- Stewed potatoes with mushrooms are ready after 10 minutes of infusion.
How to stew potatoes in the oven?
It turns out tasty and easy to prepare. Cooking takes a minimum of time, because you only need to prepare the products and put them in the mold. This dish can be consumed during fasting or for vegetarians. It does not contain animal products.
Ingredients:
- potatoes – 1 kg;
- carrots – 1 pc.;
- boletus - 300 g;
- vegetable oil – 30 g;
- salt.
Preparation
- Coarsely chop the potatoes.
- Grate the carrots. Add to potatoes and stir.
- Chop the mushrooms. Fry for 15 minutes.
- Grease the pan with oil, place all the ingredients, add salt and bake in the oven (220°C) for the first 15 minutes. Stir, lower the temperature to 180°C and cook for another 40 minutes.
Stewed potatoes with mushrooms in a cauldron
Stewed potatoes with mushrooms and onions cooked in a cauldron are tastier thanks to the thick walls of the dish and a tightly closed lid. In this cooking method, the products simmer in their own juice, absorbing each other’s aroma. The recipe does not involve using a large amount of oil, which is very useful.
Ingredients:
- honey mushrooms or porcini mushrooms – 300 g;
- potatoes – 0.5 kg;
- onion – 1 pc.;
- sunflower oil – 15 ml;
- salt.
Preparation
- Wash wild mushrooms and cook for 25 minutes.
- Add oil to the cauldron and add the boiled mushrooms. Fry a little.
- Chop the onion and potatoes and add them to the mushrooms. Add salt, cover tightly with a lid and simmer over low heat for 30 minutes. The stews come out aromatic and tasty.
How to stew potatoes in a slow cooker
Dishes in a slow cooker are prepared in a short time. Most recipes require placing food in a bowl of kitchen appliances and turning on the desired mode. with mushrooms in a slow cooker is one of these recipes. The bowl is made of non-stick coating, which prevents food from burning during cooking.
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 disappears from them.
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.
iamcook.ru 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.
Among the many recipes, dishes that are distinguished by ease of preparation, a simple set of ingredients, excellent taste, and satiety are considered popular. These, for example, include stewed potatoes with mushrooms. It can be made in different ways, each of which will appeal to gourmets.
Simple version with champignons
The traditional method of stewing is a recipe using tubers, mushrooms and onions. This dish is prepared in a frying pan using a technology in which the potatoes are tender in consistency (not fried). Ingredients needed for 4 servings:
The ingredients - potatoes, onions, mushrooms - are well cleaned and washed. The tubers are cut into small cubes, salted, and browned in a frying pan with butter. Add finely chopped onion into half rings to the potatoes, cook until soft, then add sliced champignons/oyster mushrooms. Fry for about 5 minutes.
Add sour cream and spices to the mixture, add salt to taste, cook, reducing heat, covered for about 10 minutes. Stewed potatoes with mushrooms and onions are served hot.
Stewing in a pan with vegetables
This recipe uses champignons or oyster mushrooms. Be sure to check the quality of the products. Before stewing potatoes and mushrooms in a saucepan, prepare the following ingredients:
All ingredients are washed and cleaned. Cut the tubers into strips, chop the onion into half rings (very thin). Champignons or oyster mushrooms are chopped into plates. Forest mushrooms are chopped and boiled. Separately grate the cheese.
Simple and delicious recipes for salted mushrooms
Fry onion half rings in a frying pan or saucepan until soft, add mushrooms. The mixture is simmered, then placed in a bowl. Fry the potato strips until golden brown in a separate saucepan. At the same time, do not forget to add salt and pepper.
Place ingredients in pots. First add half the mushrooms, spices (to taste), 1/3 cream. Then lay out potatoes, spices, and a third of the dairy product. On top - the remaining champignons, cream, grated cheese. Before stewing potatoes with mushrooms, fill a quarter of each pot with broth, cover with lids, and keep in the oven for 40 to 45 minutes at 180 degrees.
Cooking in a slow cooker
To prepare stewed potatoes with mushrooms using modern kitchen appliances, you don’t need to fry anything in advance. The recipe is very simple . Required ingredients:
- large potatoes - 1 kg;
- champignons - 180 g;
- vegetable oil - 4 large spoons;
- medium bulb;
- salt - to taste.
Vegetables are washed well. The onion is chopped. Potatoes are cut without skin into cubes, champignons - into slices. Pour oil into a large multi-cooker bowl, add all the ingredients, salt, and add a little herbs to taste. Stew vegetables in the “Baking” option for about 45 minutes. Be sure to stir at least 3 times during the process.
To make the finished potatoes juicier, you can add water or heavy cream/sour cream. In this case, the simmering time will increase slightly (you need to look at the degree of readiness of the ingredients and evaporation of excess liquid, that is, spend up to about 10 additional minutes). Serve the finished potatoes with champignons hot, adding cheese sauce (to taste) and fresh slices of vegetables.
Simple recipes for soup from fresh boletus mushrooms
The whole secret of this dish lies in stewing the ingredients in mushroom broth and cream. A cauldron is used for this. The preparation method takes ¾ of an hour, and the taste of hot potatoes and aromatic champignons or oyster mushrooms will be excellent. Spices are used according to preference. Required Products:
Peel vegetables. Take two saucepans. In one, potato cubes are fried. In another, chopped onions are simmered with pieces of champignons. For both fryings, use vegetable oil, divided into halves.
Second courses for every day
Don't miss the opportunity to learn how to cook stewed potatoes with mushrooms in different ways using a step-by-step recipe with photos and videos. Bon appetit!
40 min
76.4 kcal
5/5 (3)
Potatoes are a vegetable that everyone loves without exception. And all because it has many cooking options, and everyone can choose their favorite: mashed, fried, boiled and stewed potatoes - favorite dishes with different tastes.
Potatoes and mushrooms are just the main ingredients, so I will share several recipes that include sour cream and meat. The result is a very rich taste, but at the same time the dish is not too fatty and even healthy.
Stewed potatoes with mushrooms and sour cream
Kitchen appliances: knife, spoon, plate, thick-bottomed pan.
Ingredients
Cooking process
Video recipe for making potatoes with mushrooms and sour cream
Let's watch a video that shows in detail how to cook these potatoes. This will help you get everything right and prepare the perfect dish.
Stewed potatoes with champignons in a slow cooker
IN cooking time: 40 minutes.
Number of servings: 4-5 servings.
Kitchen appliances: knife, spoon, slow cooker, plate.
Ingredients
- Potatoes – 250 g.
- Champignons – 200 g.
- Sour cream – 30 g.
- One onion.
- A clove of garlic.
- Vegetable oil.
- Greenery.
- Salt, seasoning for potatoes.
Cooking process
Video recipe for cooking potatoes with champignons in a slow cooker
Now watch a very short video in which the guy shows in detail how to cook potatoes in a slow cooker. Fast, understandable, and most importantly, tasty.
Stewed potatoes with meat and mushrooms
To prepare a healthy dish without excess fat, we will prepare stewed potatoes with chicken and mushrooms, but you can use other meat.
Cooking time: 1 hour 10 minutes.
Number of servings: 7-8 servings.
Kitchen appliances: two pans, a knife, a spoon.
Ingredients
- 1.5-2 kg of potatoes.
- 1 kg of mushrooms.
- Half a kilo of chicken fillet.
- 2 carrots.
- 2 large onions.
- A couple of cloves of garlic.
- Vegetable oil.
- Spices.
Cooking process
Video recipe for making potatoes with mushrooms and meat
To make sure you do everything correctly, watch the video. The guy comments on his every action and does it quickly and clearly. Simple and nice video.
What to serve with stewed potatoes
Stewed potatoes are a complete dish. Although it can also be a side dish for meat dishes, such as cutlets or stew. These potatoes can be supplemented with fresh vegetables or pickles, or a summer salad. Serve your potatoes with fresh bread or tortillas to keep even the hungriest family members full.
There are hearty dishes that are quite simple to prepare, which no gourmet will refuse. These include potatoes stewed with mushrooms. Using different types of mushrooms and cooking methods, this dish can be varied indefinitely.
There is nothing easier to stew potatoes with champignons
The easiest way is to stew potatoes with champignons.
To prepare a dish for 4 people, you will need:
- 8 potatoes;
- 2 onions;
- 800 g of mushrooms, in this case champignons;
- a glass of milk;
- vegetable oil or butter for frying.
Let's prepare the ingredients. We cut the washed and peeled potatoes into medium-sized cubes, finely chop the onion, cut the mushrooms into 4 parts, larger ones into smaller pieces. Heat a frying pan, add oil and the rest of the ingredients. Add some salt to the mixed mixture, add a little water, and simmer, covering with a lid. The potatoes should be almost ready. If the water boils away, you will need to add another drop so that the dish does not burn. A few minutes before the dish is completely ready, pour milk into the stewed potatoes, which can be replaced with low-fat cream. Let the dish simmer so that the milk saturates all the ingredients. Stewed potatoes according to this recipe will turn out very tender and tasty. The dish is dietary, so it can be eaten by everyone who is not prohibited from mushrooms.
The following recipe has more ingredients, the cooking technology is slightly different, so the potatoes turn out more fried than stewed, and the addition of garlic and pepper makes the dish more aromatic and spicier.
How to cook potatoes with mushrooms (video)
Ingredients:
- potatoes - 800 g;
- mushrooms - 300 g;
- 2 large onions;
- 1 small carrot;
- 4-5 tbsp. tablespoons of vegetable oil, or better yet the same amount of a mixture of vegetable and butter;
- 2 cloves of garlic;
- greenery;
- pepper, salt.
It is better to choose medium-sized potatoes for this dish. Cut the prepared potatoes into slices. Pour oil into a heated large frying pan and place it. Turn on high heat and fry until golden brown. Add the onion, cut into half rings, fry for 5-7 minutes, reduce the heat slightly. Cut the carrots into rings and add to the pan. After frying for five minutes, it was the turn of the mushrooms. We cut them into quarters and add them to the vegetables.
Cover the pan with a lid so that the champignons release their juice; the dish should be stewed in it until cooked. Sprinkle the finished potatoes with finely chopped herbs and crushed garlic, add salt and season with ground pepper. After a couple of minutes, turn off the fire. Let the stewed potatoes soak in the garlic spirit for another 10 minutes.
This recipe is for those who love sweet peppers. Such stewed potatoes will have a unique taste. Adding flour will make the gravy in the potatoes thick and appetizing.
Champignons stewed with potatoes and garlic
Required:
- potatoes - kilogram;
- champignons – 400 g;
- one onion and the same amount of carrots;
- 1 tomato and the same amount of bell pepper;
- flour - 2 tbsp. spoons without top.
This dish will be significantly improved by the addition of herbs, dried and fresh, bay leaves and peppercorns.
Cut the potatoes into small cubes and set to cook. You need to pour just a little water so that it just covers the potato pieces. While the potatoes are boiling, you need to prepare the frying. For this, lightly simmer the mushrooms in a dry frying pan. Once the juice has evaporated, you need to add oil. Fry for 10 minutes. We cut the carrots into cubes, chop the onion, add the vegetables to the mushrooms.
Simmer covered with a lid for about 5-7 minutes. During this time, cut the pepper into strips and the tomato into cubes. put them in a roasting pan. The mixture does not need to fry for long - only 5 minutes. Sprinkle the roast with dry herbs, add salt and pepper. Sprinkle with flour and knead thoroughly. You can add a little oil, preferably butter.
Do not fry the mixture with flour, but simply heat it for a couple of minutes. By this time the potatoes are already ready. Without draining the water, add the roast to it, season with herbs and spices. To thicken the sauce in the potatoes, boil it for another 3 minutes, turn it off and let it sit for a while.
Modern kitchen appliances make life much easier for the housewife. A multi-cooker is a universal device. You can cook almost anything in it - from soups to desserts. Thanks to the special heating mode, the dishes in it retain the taste of natural products. it seems that they were cooked in a Russian oven. Stewed potatoes in it turn out very tasty.
Potatoes stewed with mushrooms and vegetables How to properly stew potatoes with mushrooms in a slow cooker
There is no need to fry anything for this dish. Pour oil into the multicooker bowl. Place chopped champignons, chopped onion and sliced potatoes on top. Season, add herbs and spices. For stewed potatoes, the “baking” mode is suitable. Potatoes with mushrooms should take 45 minutes to cook. You need to stir the potatoes at least 3 times.
For this dish you will need:
- 4 tbsp. spoons of vegetable oil;
- 150 g of mushrooms, champignons are best suited;
- 1 kg of potatoes;
- bulb.
We choose herbs and spices to taste. The proportions of the main components can be changed. If the potatoes turn out to be a little dry, you can add water, cream, and sour cream in a small amount to the multicooker bowl. Vary the recipe as your imagination tells you. The only thing that remains unchanged is the cooking method and time.
Thick-walled dishes, such as a cauldron, are most suitable for stewing. It ensures slow and even heating of the food being prepared. Therefore, it will be very tasty.
Potatoes with mushrooms in the sleeve (video)
How to properly stew potatoes with mushrooms in a cauldron
To do this you will need:
- mushrooms – 600 g;
- potatoes – 500 g;
- 3 large onions;
- vegetable oil – 80 g;
- soy milk or regular low-fat cream – 100 ml;
- the same amount of broth, meat, mushroom or vegetable.
We choose dry or fresh herbs to taste; basil and marjoram are most suitable. It is very good to add ground paprika.
Fry separately finely chopped onions with champignon slices and diced potatoes. Divide the oil equally and add to both fryings.
We place the prepared products in a cauldron layer by layer, sprinkling each with chopped herbs. Add some salt and pour cream or soy milk and broth into the cauldron. The liquid should lightly cover the potatoes. The dish is ready in 3/4 hours.
Dry mushrooms have a special taste and unique rich aroma. Potatoes stewed with them are just as fragrant.
Potatoes with mushrooms in a cauldron Recipe for potatoes stewed with dried mushrooms
The mushrooms for this dish will have to be pre-soaked. You can pour well-washed mushrooms with water, but they turn out much tastier if you soak them in milk.
Ingredients:
- dried mushrooms – 150 g;
- potatoes – 1 kg;
- 2 onions;
- 2 cups sour cream;
- a couple of bay leaves.
Strain the soaked mushrooms from the liquid, add water again and set to cook for a quarter of an hour. While the mushrooms are cooking, peel the onions, finely chop them, and fry with the addition of vegetable oil until it begins to brown. Strain the finished mushrooms from the broth, chop finely and add to the onion. Fry for 5-7 minutes. Fill the diced potatoes with water up to half. After boiling, cook for 3 minutes, add mushroom frying, simmer everything together for a quarter of an hour, add salt and season with sour cream. Simmer for the same amount of time, stirring frequently so as not to burn.
Oddly enough, excellent stewed potatoes can also be prepared with pickled mushrooms. Of course, it will have a different taste, but not at all worse than a traditional dish.
Potatoes with dried mushrooms How to deliciously cook stewed potatoes with pickled champignons
Pickled mushrooms or honey mushrooms are also suitable for this dish, but the best result is obtained with champignons.
To soften the spicy taste of pickled mushrooms, add beef when stewing.
Ingredients:
- a kilogram of meat and potatoes;
- 3 onions;
- 0.5 kg of mushrooms;
- vegetable oil – 150 g;
- 3 tbsp. spoons of flour;
- 1 glass of sour cream plus 1 tbsp. spoon.
Strain the mushrooms from the marinade and rinse them a little. We cut the meat, cleared of films, into plates that need to be beaten. Cut them into small squares, roll each one in flour and fry until slightly browned. Finely chop the onion, chop the mushrooms, fry them in the fat from the meat. Cut the potatoes into slices.
Stewed potatoes with mushrooms in a slow cooker (video)
To stew, you will need a casserole dish or a thick-walled pan with a lid. We lay out the prepared products in layers, lightly adding salt and seasoning with pepper. Pour a glass of water in which 1 tbsp is mixed. spoon of sour cream. An hour after the start of stewing, add the rest of the sour cream, shake the goose pan so that it is distributed evenly. The dish will be ready in another 10 minutes.
Stewed potatoes with mushrooms is a universal dish. Prepared according to a simple recipe, it will be a satisfying lunch or dinner. If you add ingredients, you can easily prepare a delicious dish that is also suitable for holiday treats.
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