Champignons with boiled potatoes. Stewed champignons with potatoes. Potatoes baked with champignons in sour cream sauce

A simple homemade dish of champignons with potatoes is a typical stew without meat, which is prepared by simply stewing fried foods. The peculiarity of this dish is that the cooking process does not take much time and the stew is great for a quick dinner, especially if you have had a hard day. It is enough to fry the champignons and simmer them with the potatoes under the lid until cooked and the desired thickness of the sauce.

Those who often cook for themselves have probably noticed that stewing is something between boiling and frying. For me, the beauty of preparing stews is that, depending on desire and mood, champignons with potatoes can be prepared close to the first course, leaving more liquid, or thick like a mushroom stew, with virtually no liquid. And changing the amount and composition of spices allows you to get any taste of the finished dish - from sweet and tender to spicy, like...

Remember the lecture of Father Lacina, the hero of Hasek? The spiritual father had a very sensible approach to cooking - the stew will be tastier the more mushrooms you put in it. Moreover, the whole story was more about spices and mushrooms than other ingredients or the cooking process. I think that in the end it was about the stew, which contains champignons with potatoes, since almost all further mentions of stews concerned - by the way, this is one of the favorite home dishes.

Champignons are small and widely grown lamellar mushrooms. It is noteworthy that the word champignon is translated from French as “mushroom”. From childhood, champignons were somehow not remembered; they appeared on sale about 30 years ago, when farmers and entrepreneurs began to grow cultivated mushrooms on substrate. Nowadays, grown champignons are the most popular mushrooms in the world, and we are talking about hundreds of thousands of tons per year.

Nowadays, fresh champignons are available in almost any grocery store - of different types and sizes. Potatoes are such a common vegetable that I can’t imagine what it is - there are no potatoes. Cooking champignon stew with potatoes does not cause any difficulties at all.

Ideally, if the dish is prepared from small mushrooms, the size of a large cherry, then the mushrooms will remain intact. But large champignon fruiting bodies can be cut into several parts, which will not affect the taste of the dish. It is important that the mushrooms and potatoes are cut large enough and can be easily pricked with a fork. If desired, champignons with potatoes can be made quite spicy by adding fresh hot pepper to the dish.

Champignons with potatoes. Step by step recipe

Ingredients (2 servings)

Champignons 300 g
Potatoes 500 g
Carrot 1 piece
Garlic 1-2 cloves
Hot pepper 1 piece
Olive oil 2-4 tbsp. l.
Parsley, cherry tomatoes, hot pepper For decoration
Salt, black pepper, sweet paprika, hot pepper spices

Recently, a variety of champignons have appeared on sale - in color, size and shape. But I, traditionally, prefer ordinary young and small mushrooms of white or cream color. I don’t understand light coffee, dark and large ones, although many people praise them. And yet, I don’t really like overripe mushrooms; I like young ones better.
To prepare stews, mushrooms and other vegetables you need approximately equal amounts in volume. You should choose potatoes that soften a little during cooking - pink potatoes with a yellow center are perfect. Well, if you wish, I advise you to add a little fresh hot pepper to the dish.
Champignons and vegetables for stew
Peel not very large sweet carrots and cut into large cubes. Heat olive oil in a saucepan or large frying pan with a lid. If desired, you can pre-fry a flattened clove of garlic in oil, which flavors the olive oil. Then discard the garlic and fry the carrots in oil until soft.
Fry carrots in olive oil
If the champignons are large, cut them in half. Smaller mushrooms can be used whole. Add mushrooms to the saucepan with the fried carrots. Without covering the saucepan with a lid, fry the carrots and mushrooms over medium heat, stirring constantly.
Add mushrooms and lightly fry them
Mushrooms fry very quickly, literally in a few minutes. They say that raw champignons are quite edible and even tasty; salads and sauces are prepared from them. The champignons are fried well and become golden brown, then, at some point, they begin to lose moisture. As soon as liquid appears in the saucepan, you need to add potatoes.
Fry champignons until golden brown
First peel the potatoes and cut them into large cubes, approximately the size of chopped champignons. In mushroom stew, the pieces should be large and easily pierced with a fork. Add chopped potatoes to the fried mushrooms and fry everything together for 4-5 minutes.
Add coarsely chopped potatoes
Add spices to the stew. Be sure to add salt and pepper, add 0.5 tsp. sweet red paprika or dried bell pepper - this is often sold in flake form. Chop one or two cloves of garlic with a knife and add to the stew. I recommend adding hot fresh pepper. Thoroughly clean one small pod, or half a pod, of seeds and white inner membranes. Chop the hot pepper with a knife. By the way, peeled peppers do not have the hottest taste; most of the capsaicin is contained in the seeds and white membranes.
Salt, add spices, garlic and pepper
Mix champignons with potatoes and spices. Immediately add 1.5 cups of liquid. In a simple case, you can add regular hot water. If possible, it is better to add vegetable or mushroom broth. Stir, bring the liquid to a boil and simmer the champignons and potatoes under the lid for about 30 minutes. The liquid in the saucepan should boil gently, bubbling is unacceptable.
Pour in the liquid and simmer covered for 30 minutes.
This time is enough for the potatoes to cook and begin to soften slightly. Remove the lid from the saucepan, add heat to medium and let the excess liquid evaporate. This may take up to 10 minutes.

Total time: 40 minutes Cooking time: 30 minutes
Number of servings – 2 | Calories: 242.2

Ingredients

potatoes - 4 medium size
champignons – 100 g
onion - 1 pc.
vegetable oil - 3-5 tbsp. l.
salt, black pepper - to taste

Preparation

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Wash and peel the potatoes. Cut into cubes. It is important that the thickness of the finished pieces is approximately the same, otherwise the thinner ones will already be cooked, and the thicker ones will remain raw (well, or the first ones will burn and the second ones will be just right).

Heat the pan well (this is important, otherwise all your fried potatoes will become potatoes stuck to the bottom). Pour in the oil so that the bottom is completely covered (not lubricated, but covered with a millimeter layer). When the oil is hot, add the potatoes.

Wash the mushrooms and dry them. We cut into thin plates, after which we turn each into sticks.

2-4 minutes after starting to cook the fried potatoes, place the mushrooms on top. Don't mix.

Cut the onion into thin half rings.

Place on top of potatoes and mushrooms.

After a minute or two, mix the contents of the pan with a wide spatula. Let's leave it alone.

During the cooking process, turn the potatoes over 3-5 more times, add salt at the end and add black pepper if desired. Stir one last time and, after placing on plates, serve immediately.

Three tips on how to cook delicious fried potatoes with champignons:

During the frying process, try to turn the potatoes only as needed: unnecessary movements will not speed up their cooking, but they will easily turn them into porridge. By the way, it is minimal turning that contributes to the formation of a wonderful crispy crust on the potatoes.
As a result, the frying pan for preparing fried potatoes with mushrooms must be proven, high-quality, and reliable. Optimally - cast iron. The bottom is thick. The diameter is larger: ideally, if the potatoes are placed in a frying pan in one layer, this way they will cook faster and a crispy crust will remain on every piece.
Champignons have a lot of advantages - they are accessible, inexpensive, easy to prepare, however, they have very, very little mushroom “spirit”. If you want to add a pronounced mushroom flavor to potatoes fried with champignons, put a few pre-boiled chanterelles in the pan, crumble a couple of dry porcini mushrooms as a seasoning, experiment with boletus or boletus mushrooms.

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.

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Ingredients

For 2 pots:

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

Preparation

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

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

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

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

Ingredients

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

Preparation

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

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

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

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

Ingredients

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

Preparation

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

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

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

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

Ingredients

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

Preparation

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

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

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

Nowadays, fresh champignons are available in almost any grocery store - of different types and sizes. Potatoes are such a common vegetable that I can’t imagine what it is - there are no potatoes. Cooking champignon stew with potatoes does not cause any difficulties at all.

Champignons with potatoes. Step by step recipe

Ingredients (2 servings)

Champignons 300 g
Potatoes 500 g
Carrot 1 piece
Garlic 1-2 cloves
Hot pepper 1 piece
Olive oil 2-4 tbsp. l.
Parsley, cherry tomatoes, hot pepper For decoration
Salt, black pepper, sweet paprika, hot pepper spices

Recently, a variety of champignons have appeared on sale - in color, size and shape. But I, traditionally, prefer ordinary young and small mushrooms of white or cream color. I don’t understand light coffee, dark and large ones, although many people praise them. And yet, I don’t really like overripe mushrooms; I like young ones better.
To prepare stews, mushrooms and other vegetables you need approximately equal amounts in volume. You should choose potatoes that soften a little during cooking - pink potatoes with a yellow center are perfect. Well, if you wish, I advise you to add a little fresh hot pepper to the dish.
Champignons and vegetables for stew
Peel not very large sweet carrots and cut into large cubes. Heat olive oil in a saucepan or large frying pan with a lid. If desired, you can pre-fry a flattened clove of garlic in oil, which flavors the olive oil. Then discard the garlic and fry the carrots in oil until soft.
Fry carrots in olive oil
If the champignons are large, cut them in half. Smaller mushrooms can be used whole. Add mushrooms to the saucepan with the fried carrots. Without covering the saucepan with a lid, fry the carrots and mushrooms over medium heat, stirring constantly.
Add mushrooms and lightly fry them
Mushrooms fry very quickly, literally in a few minutes. They say that raw champignons are quite edible and even tasty; salads and sauces are prepared from them. The champignons are fried well and become golden brown, then, at some point, they begin to lose moisture. As soon as liquid appears in the saucepan, you need to add potatoes.
Fry champignons until golden brown
First peel the potatoes and cut them into large cubes, approximately the size of chopped champignons. In mushroom stew, the pieces should be large and easily pierced with a fork. Add chopped potatoes to the fried mushrooms and fry everything together for 4-5 minutes.
Add coarsely chopped potatoes
Add spices to the stew. Be sure to add salt and pepper, add 0.5 tsp. sweet red paprika or dried bell pepper - this is often sold in flake form. Chop one or two cloves of garlic with a knife and add to the stew. I recommend adding hot fresh pepper. Thoroughly clean one small pod, or half a pod, of seeds and white inner membranes. Chop the hot pepper with a knife. By the way, peeled peppers do not have the hottest taste; most of the capsaicin is contained in the seeds and white membranes.
Salt, add spices, garlic and pepper
Mix champignons with potatoes and spices. Immediately add 1.5 cups of liquid. In a simple case, you can add regular hot water. If possible, it is better to add vegetable or mushroom broth. Stir, bring the liquid to a boil and simmer the champignons and potatoes under the lid for about 30 minutes. The liquid in the saucepan should boil gently, bubbling is unacceptable.
Pour in the liquid and simmer covered for 30 minutes.
This time is enough for the potatoes to cook and begin to soften slightly. Remove the lid from the saucepan, add heat to medium and let the excess liquid evaporate. This may take up to 10 minutes.

Fried potatoes with champignons is a hearty and tasty dish that every housewife can prepare. The 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 are suitable for a 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.

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. It acquires a special taste from cracklings made 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 simpler than frying potatoes with champignons, which can compete with any restaurant gastronomic delight in its aroma and aesthetic appeal. But to prepare an appetizing 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. You will need less salt and spices for a dish of canned mushrooms.

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 to 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. Fry young potatoes over high heat with plenty of oil.

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 - into strips 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 prepared mushrooms to the fried potatoes 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 is combined 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. The fatty dairy product will give the potatoes and mushrooms a delicate creamy flavor. Thanks to sour cream, the potatoes taste softer and simply melt in your mouth.

Potatoes with champignons in sour cream are served as an independent second course or as a side dish for meat. This food is very nutritious. As you know, mushrooms contain a large amount of vitamins and microelements, and sour cream contains proteins and fats necessary for humans.

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 a spectacular serving, you will need chopped fresh dill. If dried is used to prepare a dish, then it must be heat treated - 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

You will need a 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 the sour cream filling, you will need to pass the garlic cloves through a press, add it to the sour cream and stir.

Place mushrooms and onions in a frying pan with almost ready potatoes and vegetables, mix and pour sour cream sauce over it all. At this time, you can add dried dill with bay leaf. In the 2-3 minutes it takes to stew, 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 is a very satisfying dish. Some even consider it “heavy” food, so it is better to serve this culinary masterpiece with a salad of fresh vegetables, such as radishes, tomatoes and cucumbers, or with sauerkraut.