Stewed potatoes with mushrooms. Potatoes with mushrooms - a hearty dinner with a forest aroma

Delicious recipe fried potatoes with mushrooms is quite simple. You need about an hour of time and the presence of any mushrooms: fresh, dry, pickled or even frozen. Whether it be honey mushrooms, chanterelles, champignons or the king of mushrooms - the porcini mushroom, you are guaranteed to enjoy the dish in any case. Just the smell fried mushrooms from the kitchen, be sure that the whole family will come running to the table.

How to cook fried potatoes with mushrooms?

To prepare delicious fried potatoes with mushrooms, you can use: fresh mushrooms, and dry, and pickled, and salted. Mushrooms store well, and you can use them in cooking all year round. When cooking mushrooms, especially dry ones (dry mushrooms are not washed before drying), be sure to rinse them thoroughly to avoid sand getting into the food.

Fried potatoes with fresh mushrooms

If you are lucky and you become the owner porcini mushroom, which is considered the most valuable among mushrooms due to its nutritional and taste properties, be sure to prepare fried potatoes with fresh porcini mushrooms. At the exit you will receive a real delicacy. If there are no porcini mushrooms, take any others.

Ingredients:

potatoes – 1 kg;
fresh mushrooms – 600 g;
onion – 300 g;
vegetable oil – 50 g;
greens - to taste;
garlic, salt - to taste.

Preparation

Rinse fresh mushrooms thoroughly and dry on a napkin. Cut the onion and mushrooms into small cubes. Peel the potatoes and cut into 0.5 cm thick cubes. Heat a frying pan over a fire, pour in vegetable oil and heat well. Add onion and fry until light golden color. Add mushrooms and fry for another 5-6 minutes, stirring occasionally. Then add potatoes and fry until full readiness– about 20-25 minutes. At the end of frying, add salt to taste, you can squeeze out a clove of garlic if you like. When serving, sprinkle the dish with finely chopped parsley or dill.

Fried potatoes with dry mushrooms

Traditionally, the peak for fried potatoes with mushrooms is the end of summer - the beginning of autumn, when mushroom picking begins. But these vegetables are perfectly stored in dry form and, even in winter, you can cook fried potatoes with dried mushrooms.

Ingredients:

potatoes – 1 kg;
dried mushrooms – 50 g;
onions – 2 pcs.;
vegetable oil – 50 g;
greens - to taste;
garlic, salt, black pepper - to taste.

Preparation

Soak dry mushrooms in cold water for 1-2 hours. Then put it in a saucepan, fill it with the same water in which the mushrooms were soaked and put it on the fire. Bring to a boil and let simmer for about 15 minutes. While the mushrooms are cooking, cut the onion into small cubes and fry in a frying pan until light golden brown. Remove the saucepan with the mushrooms from the heat, drain the water, fill it again with cold water and thoroughly wash the mushrooms. Cutting vegetables small pieces, add to the frying pan with the onion and fry a little - so that they stick a little. The potatoes should be peeled and cut into thin slices, added to the frying pan with the mushrooms and onions, cover with a lid and simmer until it becomes soft. At the end of cooking, add salt and pepper, and add finely chopped herbs. If you like garlic, you can squeeze out one or two cloves before serving.

Fried potatoes with pickled mushrooms

If you have a couple or three jars of pickled honey mushrooms or chanterelles, you can prepare fried potatoes with pickled mushrooms. Marinated mushrooms will need to be fried with onions in a frying pan and added to almost finished potatoes 5-10 minutes before the end of cooking.

Second courses for every day

Don't miss the opportunity to learn how to cook stewed potatoes with mushrooms different ways By 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. It turns out 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 do everything correctly and prepare 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 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 full meal. Although it can also be a side dish meat dishes, such as cutlets or stewed meat. These potatoes can be supplemented fresh vegetables or pickles, summer salad. Serve with potatoes fresh bread or flatbreads to keep even the hungriest family members well-fed.

Potatoes with mushrooms are a favorite dish of many people who don’t mind enjoying a hearty and tasty dish. Potatoes with mushrooms are not only stewed and baked, but also fried. The last cooking method is the most popular. As a rule, potatoes and onions are fried not only traditional recipe, but also use other cooking methods where vegetables are used, various sauces and many other ingredients.

To prepare fried potatoes with mushrooms, it is best to use fresh potatoes. It contains a large number of water, which allows you to get a crispy and delicious potatoes. As for mushrooms, the most suitable ones for frying are: different types: boletus, honey mushrooms, champignons, chanterelles and others. You can use both fresh and frozen mushrooms. If frozen mushrooms are used, then they need to be defrosted in the refrigerator or at room temperature. Mushrooms take about 6-7 hours to defrost in the refrigerator, which means you can leave them to defrost overnight. At room temperature, mushrooms defrost in about 2-3 hours.

Classic recipe for fried potatoes with mushrooms

According to this recipe, you can cook fried potatoes with mushrooms only using minimum set ingredients. The result will be delicious dish, which many will like.

What you need to prepare fried potatoes with mushrooms according to the classic recipe:

Potatoes 800 gr.
Mushrooms 500 gr.
Onions 2 pcs.
Vegetable oil for frying.
Butter.
Salt to taste.

Sequencing:

Prepare the potatoes for cooking. To do this, clean it and remove all dirt. Then cut it in any way (for example, into bars or strips). Rinse it with water and let it dry a little.
Peel the onion and cut it into half rings. Add some butter and vegetable oil to the pan and wait until it is completely melted. Fry the onion in a frying pan with oil until golden brown. Then transfer the onions to a separate plate.
Rinse the mushrooms thoroughly and let them dry a little. Then cut the mushrooms into cubes or bars. It should be remembered that the mushrooms do not need to be cut too thin. This can cause them to dry out while frying. Heat vegetable oil in a frying pan and add mushrooms. Fry them over high heat for 3-5 minutes, then reduce the heat and cook them until cooked with the lid closed.
Heat vegetable oil in a separate frying pan and fry the potatoes in it for about 7-10 minutes. During this time it should be almost completely cooked.
Add cooked mushrooms and onions to the potatoes, mix everything thoroughly. Then salt the dish, cover it with a lid and wait until it is completely cooked.

The prepared dish is best sprinkled with herbs and garlic and served with pickled vegetables.

Fried potatoes with mushrooms and sour cream

Sour cream will add tenderness to this dish and make it even more tasty and unusual. During cooking, you can improvise with spices so that the result is an even more aromatic dish that will suit your taste.

What you need to prepare fried potatoes with mushrooms and sour cream:

Potatoes 800 gr.
Mushrooms 400-500 gr.
Onions 2 pcs.
Sour cream 100 gr.
Garlic 1-2 cloves (optional).
Vegetable oil.
Salt, spices to taste.

Sequencing:

Prepare the potatoes for cooking. To do this, cut it into strips, rinse and let dry a little.
Cut the onion into half rings and fry it on vegetable oil until golden brown.
Rinse the mushrooms under water and let them dry a little. Cut the mushrooms into cubes and fry them in vegetable oil until fully cooked.
In a separate frying pan, fry the potatoes on both sides until fully cooked. This will take approximately 10 minutes.
Combine the mushrooms and potatoes, then add the onions. Add sour cream, salt and spices, garlic to potatoes, mushrooms and onions. Mix everything thoroughly and fry them covered until fully cooked.

Using the above recipes, you can prepare aromatic dishes, which will be to everyone’s taste and will become a welcome guest on every table.

Now is the mushroom picking season. I offer a recipe for delicious and hearty dish with mushrooms, which does not take much time to prepare. This dish is also suitable for vegetarians or people on fasting (in this case there is no need to add butter).

Stewed potatoes with mushrooms do not lose their taste even the next day and remain just as tasty and aromatic.

Taste Info Potato main courses / Stewed potatoes

Ingredients

Forest mushrooms – 400 g;
Potatoes – 1 kg;
Onions – 1 pc.;
Carrots – 1 pc.;
Bell pepper – 1 pc.;
Ground black pepper - to taste;
Salt - to taste;
Sunflower oil – 3 tbsp. l.;
Ground paprika - to taste;
Butter - 25 g;
Ground Bay leaf- a pinch.

How to cook stewed potatoes with wild mushrooms

Prepare the mushrooms, peel and wash them, soak them in water with 1 tsp. salt and leave it aside. Then peel the potatoes and cut them into small cubes.

Wild mushrooms must first be boiled and then lightly fried. I took already prepared ice creams (so I only had to defrost them). You can, of course, use store-bought champignons or any other mushrooms of your choice. It is best to simply fry the champignons before cooking. If the mushrooms are very large, chop them.

Mix potatoes with mushrooms in a saucepan and add water. There is no need to pour water so that it covers the potatoes, otherwise stewed potatoes it will end up being too runny. Leave a couple of centimeters on top without water.

Salt and pepper the mixture to taste. Add ground or whole bay leaf. Mix everything and simmer over low heat for 20 minutes.

Meanwhile, grate the carrots on a coarse grater and fry on sunflower oil.

Then add diced carrots bell pepper, mix.

Chop the onion and add to the rest of the vegetables. Fry everything a little until the onion starts to turn golden.

Add the fried vegetables to the potatoes and mix well.

Then add butter (or cream).

And simmer for another 20 minutes until done. Be sure to check the potatoes for taste and add salt if necessary.

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Potatoes stewed with mushrooms are ready.

Potatoes stewed with mushrooms in sour cream in a frying pan

You can cook stewed potatoes with mushrooms directly in a deep frying pan. It will also turn out delicious, and it will take even less time to prepare. Except for what you need to boil the mushrooms. Prepare this dish with champignons or oyster mushrooms - it will be very quick; by the way, oyster mushrooms are the most suitable variety for it.

Ingredients:

Potato tubers – 1 kg;
Champignons or oyster mushrooms – 0.5 kg;
Sour cream or thick cream – 0.4 kg;
Onion – 60 g (this is 1 large);
Oil (sunflower) – 60–70 g;
Spices (ground pepper mixture, bay leaf), salt - to taste

Cooking method:

Fry the peeled, washed and cut into strips potatoes in sunflower oil. We'll add a little salt and let it brown. Keep the frying pan on medium heat. There should be quite a lot of oil.
Now we’ll place the chopped onion on it (in half rings).
After the onion has softened, add the prepared mushrooms. If they are wild, they must first be boiled, and the champignons and oyster mushrooms must only be cut into slices. Fry our dish again for 3-5 minutes.
Now add sour cream, spices, add salt, close the lid, reduce the heat, simmer for 10 minutes, until cooked.

Stewed potatoes with mushrooms in sour cream served hot with fresh vegetables.

Stewed potatoes with mushrooms and onions in the oven in a pot

This dish will decorate any festive table. These potatoes with mushrooms are also good for Sunday lunch. But it will be difficult to cook it every day due to the long cooking time.

However, stewed potatoes with mushrooms in the oven are worth the trouble. After all, it turns out tasty and satisfying.

For this recipe, it is good to use porcini mushrooms or add them to other varieties of dried porcini mushrooms. If you don't have them, you can add mushroom seasoning.

This recipe will require an oven and 3-4 baking pots for our quantity of ingredients.

Ingredients:

Potato tubers – 0.3 kg;
Mushrooms – 0.3 kg;
Cream – 0.2 kg (fat);
Onion – 60 g;
Vegetable oil – 80 g;
Hard cheese – 0.12 g;
Broth – 0.2 l;
Spices and salt are at your discretion.

Cooking method:

In this recipe we will need to stew potatoes with mushrooms in the oven. Also, you will need portioned pots, we will stew in them and serve the dish on the table. We will roughly divide the entire cooking process into three parts.
In the first part we will prepare all the ingredients. First, peel and wash the vegetables and mushrooms.
Cut the potatoes into strips, chop the onion into very thin rings or small cubes.
We will cut the champignons and oyster mushrooms into plates, and we will cut and boil the forest mushrooms.
Grate the hard cheese (preferably a fine one).
Now let's move on to the second part. Fry the onion until soft, add the mushrooms. Let our mixture simmer (until the mushrooms change color and become soft) and place in a bowl.
Separately fry the potatoes until they have a light golden crust, (this is half-ready), now the straws need to be salted and peppered. Set aside in another bowl.
Let's start collecting pots. Place half the mushrooms on the bottom, top with salt, spices and 1/3 of the cream. Next, add all the potatoes again, spices and 1/3 of the cream.
The top layer is mushrooms, and on them is the remaining sour cream, and on top is grated cheese.
Now fill each pot a quarter full with broth, close it and put it in the oven over medium heat (about 180 C). We will bake for 40–45 minutes.

Potatoes stewed with meat and mushrooms

It turns out very tasty and satisfying if you cook potatoes with mushrooms and pork. This is one of my favorite mushroom recipes.

We will cook in a frying pan with a thick bottom. Serve this dish hot, it is perfect for every day, it will help you out when unexpected guests, may well go for the hot item on the holiday table.

Ingredients:

Potatoes – 0.4 kg;
Pork – 0.5 kg (it is better to take trimmings with fat);
Mushrooms – 0.3 kg;
Onion – 60 g;
Sour cream – 60 g;
Broth – 0.2 l;
Spices and salt are at your discretion.

Preparation:

First, let's clean and prepare the vegetables. Cut the potatoes into cubes (medium size) and the onion into half rings. Mushrooms ( champignons are better) plates. Mix the meat with salt and spices and let it sit for a little while.
Now fry the onion in a frying pan with oil, add mushrooms to it, fry until the onion is golden brown.
Fry separately until golden brown crust pork When it is golden brown, but not ready, add onions and mushrooms, potatoes, sour cream and broth (there should be half of the mixture in the frying pan). Now close the lid and simmer. We will need low heat and 30-40 minutes until done. About 10 minutes before the end of cooking, taste for salt and spices; perhaps you need to add more salt or pepper.
During simmering, do not forget to stir every 10-15 minutes.
Serve hot, divided into portions, with fresh or pickled vegetables.

Cooking tips:

Wild mushrooms must be boiled, and to make them tastier, add salt, a few peppercorns and a bay leaf to the cooking water. When the mushrooms are cooked, rinse them thoroughly under cold running water.
There is no need to boil the champignons, but they must be fried with onions, so they are much tastier.
Oyster mushrooms cook quickly, so they should be added to the dish at the end of cooking. And yet, they are washed very carefully, they are very brittle.
If you are preparing stewed potatoes with frozen mushrooms, be sure to defrost them. Do this slowly and don't put them in water, let them melt on their own. Let the water drain well, and then be sure to rinse the mushrooms.
You can also cook stewed potatoes with pickled mushrooms. Just put less spices and use marinade for pouring (you will like it).
Stewed potatoes with dried mushrooms are very tasty. But to prepare it, you must first soak the mushrooms in cold water and then boil it in it. After which they need to be washed thoroughly.
Dried mushrooms, especially white mushrooms, greatly improve the taste and aroma of potatoes. Try grinding them into flour and using them with seasonings.

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. And here are the rest Forest mushrooms It is recommended to first boil them in salted boiling water for 20–30 minutes to remove the bitterness.

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 pour hot water so that 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. Leave before serving ready dish Cover 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. Stuff it carefully mushroom filling each potato cut.

Post it stuffed potatoes onto a baking sheet lined 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 as much hot water so that the potatoes are covered 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 into sour cream warm water 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.