Potato with mushrooms in a slow cooker: recipes with photos

The content of the article

• How to cook potatoes with mushrooms in a slow cooker
• Recipe for potatoes with mushrooms in a slow cooker
• Braised
• In a slow cooker
• With meat
• With sour cream
• With minced meat
• With porcini mushrooms
• In a slow cooker
• With cheese
• Roast
• With frozen mushrooms
• Potatoes with mushrooms in a slow cooker – cooking secrets

How to cook a healthy delicious lunch or dinner, it is useful to know for many, because you always want to please your loved ones with a variety of dishes. If the meat is tired or cannot be eaten for other reasons, stewed or fried potatoes with mushrooms are suitable. The easiest way to cook it in a slow cooker.

How to cook potatoes with mushrooms in a slow cooker

There are many recipes that reveal the secrets of how to cook potatoes with mushrooms in a slow cooker. Each of them begins with the preparation of the ingredients. The main ingredients are fresh potato tubers and mushrooms. The latter can be chosen any: fresh, dry, frozen or pickled. When using a canned product, less salt is required. Fresh cut into slices, dry pre-soaked, and frozen do not need processing and are added without defrosting at home.

Stewed potatoes with mushrooms in a slow cooker suggests that you need to take fresh young tubers. They are cut into any shape, seasoned with spices to taste – in addition to traditional salt and black pepper, it is permissible to use curry, Provencal herbs. To make the dish brighter and more beautiful, vegetables are added to it, and for satiety – cheese and meat, stew or minced meat.

The prepared components are put into a multicooker bowl, previously greased with vegetable or butter, poured a couple with tablespoons of water and sent to stew or fry. To do this, use special modes: baking, stewing, frying or potatoes. After a period of time (45-60 minutes), the dish is served hot, laid out in portions and decorated with fresh herbs, sour cream, garlic. Serve it best with rye bread.

Recipe for potatoes with mushrooms in a slow cooker

Any chef will need a recipe for cooking potatoes with mushrooms, which will help to make a delicious aromatic dish. You can do it with pickled mushrooms, with dried mushrooms or familiar fresh ones. Surprise guests and delight their taste with potatoes stuffed with mushrooms, baked under cheese filling with spices. Such a roast will appeal to everyone present, and recipes with photos will help to make it..

Braised

• Cooking time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie dishes: 65 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: easy.

Stewed potatoes with mushrooms in a slow cooker are easy to cook using a minimum list of products. Forest mushrooms will give a rich taste that everyone will like for their simplicity, and their appearance will attract attention. This delicacy can be called lean and even dietary, because the products are stewed under a closed lid, preserving all the aromas.

Ingredients:

• chanterelles – a pound;
• potatoes – 1 kg;
• onion – 2 pcs.;
• vegetable oil – 20 ml;
• carrots – 1 pc.

Cooking method:

1. Peel the onions, chop in half rings, fry on the baking program, add grated carrots in five minutes.
2. After 10 minutes, fill up the chanterelle plates, if small, leave the whole. Stew until liquid evaporates..
3. Lay the potato cubes at the bottom of the bowl, add salt and pepper. If desired, add fresh chopped greens, bay leaf.
4. Put the baking program under the closed lid, turn it off after 45 minutes. In the process of cooking, it is advisable to stir the dish a couple of times.

In a slow cooker

• Cooking time: half an hour.
• Servings Per Container: 4 Persons.
• Calorie dishes: 225 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: easy.

Fans of traditional cuisine should like fried potatoes with mushrooms in a slow cooker, coming out less roasted, but more healthy. It will retain all its benefits, and mushroom slices will complement the taste and make the food very fragrant and attractive. Serving it with sour cream, you can be sure that guests will ask for supplements. The simplicity of making fried food is considered the advantage of using a slow cooker.

Ingredients:

• potatoes – 7 pcs.;
• champignons – a pound;
• vegetable oil – 20 ml;
• onion – 1 pc.;
• water – 1/4 cup;
• dill – a bunch;
• green onions – 2 stalks.

Cooking method:

1. Wash the mushrooms, dry, cut into slices. Chopped peeled onions into cubes, potatoes with straws.
2. In the frying mode, fry the mushrooms in oil, after five minutes add the onions, after another 5 minutes – potatoes.
3. Fry under the lid for 20 minutes, pour in water, leave for five minutes.
4. Open the lid, stir, continue cooking for 20 minutes. To get a crust, in the last minutes of cooking, you can open the lid.
5. Salt, pepper, serve with chopped herbs.
6. It goes well with fried foods with pickles, sauerkraut.

With meat

• Cooking time: 2 hours.
• Servings Per Container: 6 Persons.
• Calorie dishes: 259 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

A potato with mushrooms and meat in a slow cooker will be able to feed the whole family and leave pleasant impressions for loved ones with food. The advantage of using a multicooker is the simplicity of cooking – grinding products and choosing the right mode. The food will not burn or stick, but it is better to stir the contents in the process for even cooking.

Ingredients:

• pork pulp – half a kilo;
• fresh champignons – half a kilo;
• vegetable oil – 20 ml;
• carrots – 1 pc.;
• potatoes – 1000 g;
• onion – 1 pc.;
• bay leaf – 2 pcs.;
• water – 0.4 l;
• parsley – a bunch.

Cooking method:

1. Rinse the pulp with warm water, peel the veins, films, grease, cut into pieces.
2. Finely chop the onion into cubes, grate the carrots coarsely, cut the potatoes into slices.
3. Rinse the champignons with warm water, clean from rough places, cut into slices, chop parsley.
4. Add oil to the bottom of the bowl, set the baking mode, put the meat. After 20 minutes, lay carrots, onions, mushrooms, stew for 15 minutes.
5. Lay potatoes, salt, season with peas of black pepper, bay leaf.
6. Pour in water, stew for 50 minutes on the baking function. In the process of cooking, stir twice.

With sour cream

• Cooking time: 1 hour.
• Servings Per Container: 6 Persons.
• Calorie dishes: 119 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: easy.

A potato with mushrooms and sour cream in a slow cooker is a classic dish that cooks quickly and turns out to have a richer flavor than using a frying pan. Components do not stick to the bottom, retain their taste and do not boil. The creamy aroma of sour cream will give the food a pleasant aftertaste that all households will appreciate. Use of spice mix gives piquancy to the appetizer.

Ingredients:

• potatoes – 600 g;
• oyster mushrooms – 0.2 kg;
• champignons – 0.15 kg;
• sour cream 15% fat – 120 ml;
• sunflower oil – 1/4 cup;
• garlic salt – 10 g;
• Suneli hops – 5 g.

Cooking method:

1. Rinse potato slices, put with oil in a multicooker bowl.
2. Season with spices and salt, simmer for 10 minutes with the baking function on.
3. Cut the mushrooms into plates, add to the contents of the bowl.
4. Set the quenching mode, cook for 40 minutes. Pour with sour cream, simmer for 15 minutes at a reduced temperature, so that the product does not curl.

With minced meat

• Cooking time: 1.5 hours.
• Servings Per Container: 4 Persons.
• Calorie dishes: 219 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: easy.

Fragrant will turn out potatoes with mushrooms and minced meat in a slow cooker, prepared using any meat component. It is good to use pork, beef, chicken or turkey, as well as their mixture. The dish differs in that it is both a side dish and the main one. When serving, it is better to decorate with fresh chopped herbs, season with sour cream sauce and put croutons.

Ingredients:

• potatoes – 7 pcs.;
• onion – 1 pc.;
• champignons – 0.2 kg;
• minced meat – 0.25 kg;
• butter – 40 g;
• sour cream – 40 ml;
• bay leaf – 2 pcs.;
• parsley – a bunch.

Cooking method:

1. Cut the mushrooms into slices, chop the onion. Heat oil, fry mixture for 10 minutes, add minced meat.
2. After 10 minutes, lay potato slices, season with spices and salt.
3. After 15 minutes, pour sour cream diluted with water, keep for 45 minutes with the baking function.
4. Garnish with fresh parsley.

With porcini mushrooms

• Cooking time: 1.5 hours.
• Servings Per Container: 5 Persons.
• Calorie dishes: 69 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: easy.

How to cook porcini mushrooms with potatoes in a slow cooker is described step by step in the following recipe. The noble mushroom look gives the appetizer a terrific smell and a pleasant taste. Fresh or dry mushrooms are suitable for making, the latter will need to be soaked in water in advance for softness. The combination of mushrooms with onions will make the food very tasty, fragrant and hearty..

Ingredients:

• porcini dry mushrooms – a glass;
• potatoes – 1 kg;
• onion – 1 pc.;
• vegetable oil – 40 ml.

Cooking method:

1. Mushrooms pour boiling water overnight, drain the water in the morning, cut into slices.
2. In the baking mode, fry the chopped onion until transparent, add mushroom slices until a crispy crust.
3. Cut the potatoes into cubes, add to the onion-mushroom mixture, salt and pepper.
4. Close the cover. Set pilaf mode, turn off at the end of time.

In a slow cooker

• Cooking time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie dishes: 107 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: easy.

Baking potatoes with mushrooms in a slow cooker is simple compared to the oven. In this case, there is no need to monitor the temperature. The slow cooker itself will signal when the food is cooked. The result will be a wonderful dish characterized by a pleasant taste and a spectacular appearance. Seasoned with a mixture of spices, it will cause an appetite and will appeal to everyone present at the table.

Ingredients:

• champignons – 150 g;
• potatoes – 1000 g;
• sunflower oil – 1/4 cup;
• ground paprika – 10 g;
• Provencal herbs – 10 g.

Cooking method:

1. Cut champignons into slices, potatoes into cubes.
2. Put the mushrooms on the bottom of the bowl, add oil, add the potatoes, sprinkle with spices, salt.
3. Stir, close the lid, hold for 45 minutes with a baking program.
4. The cooking process involves intensively stirring the contents a couple of times.

With cheese

• Cooking time: 1 hour.
• Servings Per Container: 6 Persons.
• Calorie dishes: 107 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: medium.

A delicacy with a delicious aroma is potatoes with mushrooms under cheese in a slow cooker. Its creamy taste will not leave anyone indifferent, and the appearance makes you want to enjoy the contents more quickly. Fragrant cheese crust melts during processing, which creates stretching fibers of the product that look incredibly appetizing and satisfying. Even a child is able to appreciate the taste of snacks.

Ingredients:

• champignons – a pound;
• potatoes – 8 pcs.;
• cheese – 0.2 kg;
• sour cream – 50 ml;
• turmeric – 5 g;
• onion – 1 pc.

Cooking method:

1. Chop the onion, cut the mushrooms into slices, pour into the bottom of the bowl, add oil, fry for six minutes on the baking function.
2. Salt, remove contents, add potato circles to the bottom, sprinkle with turmeric, pour sour cream.
3. Lay out the mushrooms, repeat the layers. Grated cheese will be the last.
4. Keep at the quenching program for 40 minutes.

Roast

• Cooking time: 1 hour.
• Servings Per Container: 7 Persons.
• Calorie content: 87 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: easy.

How to make a roast with dried mushrooms and potatoes, will teach the following detailed instructions. This simple vegetarian dish has a rich taste, lean character and attractive aroma. It is quite possible for them to decorate the festive table, treat friends gathered at the table. From the list of products, it is worth noting olive oil with soy sauce – they give food a special piquancy.

Ingredients:

• potatoes – 0.9 kg;
• carrots – 150 g;
• ceps – 7 pcs.;
• olive oil – 1/4 cup;
• soy sauce – 2 tbsp. l .;
• water – 0.2 l.

Cooking method:

1. Soak the mushrooms in water, drain in the morning, cut into large pieces.
2. Rub the carrots coarsely, sauté with mushroom slices with the roasting function on for 10 minutes.
3. Coarsely chop the potato, send to the bottom of the bowl, pour the sauce, salt, pour boiling water.
4. Send to cook in baking mode for half an hour.

With frozen mushrooms

• Cooking time: 1.5 hours.
• Servings Per Container: 8 Persons.
• Calorie dishes: 68 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: easy.

A relatively simple dish is stewed potatoes with frozen mushrooms, but its taste and aroma are unique and familiar to everyone. Homemade food has a wonderful smell, which can enhance added garlic with dill. You can take any mushrooms for cooking: porcini, champignons, forest. It is advisable to defrost whites before cooking, but the rest are laid without preparation.

Ingredients:

• potatoes – 1000 g;
• white frozen mushrooms – 250 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• garlic – 2 cloves;
• dill – 30 g;
• vegetable oil – 1 tbsp. l.

Cooking method:

1. Cut the potato into large slices, chop the onion, grate the carrots coarsely, unfreeze the mushrooms.
2. Add oil, add onions and carrots, cook for 15 minutes on the frying function. Add mushrooms, fry for 10 minutes.
3. Pour potato slices, salt and pepper. Bake for 50 minutes in baking mode.
4. 15 minutes before the end, add chopped dill, crushed garlic cloves. Season with bay leaf if desired.
5. Stir dish a couple of times during cooking.

Potatoes with mushrooms in a slow cooker – cooking secrets

Experienced professionals know how to cook mushrooms with potatoes in a slow cooker. Use the tips for novice chefs from famous chefs:

1. So that the potatoes do not stick together, and when roasted, they get a beautiful crust, after cutting it, pour the cubes with cool water for 6 hours. Then the liquid must be drained, washed with running water to exit excess starch..
2. If there is liquid left after cooking at the bottom of the bowl, it needs to be seasoned before serving.
3. Mushrooms, white, oyster mushrooms, chanterelles, mushrooms are suitable for cooking. Of the additional ingredients can be used stew, chicken, tomato paste, zucchini. It turns out especially tasty if you pour the products with a mixture of sour cream and cream, or cook potatoes in milk, with mayonnaise.
4. Spices such as suneli hops, dried dill, and ground coriander are perfect..
5. If there is meat in the dish, then you can speed up the manufacturing process if you lay it right away with vegetables.
6. To make the cooking process faster, you need to pour boiled and hot water – when pouring cold, the procedure doubles in time costs.