Step-by-step recipes for cooking potatoes with mushrooms in a pan, in a slow cooker or in an oven

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Potato is one of the most consumed products, which is usually prepared as an independent dish, added to soups, borscht, salads. When you want something tasty without a lot of time and money, a common recipe will always come to the rescue: potatoes with mushrooms, which are usually simply fried with onions, or you can send them to bake, stew, cook a casserole.

How to cook potatoes with mushrooms

Spoil this simple dish is difficult, but some nuances are better to consider. One of the main secrets for mushrooms to maximize their taste is to cook them separately by frying and evaporating the liquid. From other secrets to frying potatoes with mushrooms, the following information may come in handy:

  • If you add a little chopped white to the mushrooms, the first ones will become much more aromatic.
  • A mixture of several varieties makes the taste richer.
  • The most suitable spices are Provencal herbs, a mixture of peppers, garlic.
  • Garlic is always added at the end, after which the dish needs to be allowed to soak a little in its flavor.
  • When using dry products, it is recommended to pre-soak them in milk for 12 hours.
  • If you want the potato to be crispy when frying, soak it a few hours before cooking.

Mushroom Potato Recipes

Although the recipe is extremely simple, there are many options for how to cook potatoes with mushrooms. If you try each of the methods, it turns out that the dish can be very diverse and always delicious. Appetizing photos speak about this. The easiest option is to fry potatoes in a pan. For those who try to eat less fried, this dish is perfectly stewed. In addition, it is cooked in the oven and it turns out incredibly tasty if you place it in clay pots and cover with cheese on top.

Fried

  • Cooking time: 30 minutes.
  • Servings Per Container: 2 Persons.
  • Calorie content: 210 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

Fried potatoes with onions, garlic, seasonings – the dish is very tasty, and if you do not know how to cook it more unusual, just add a portion of mushrooms or oyster mushrooms. Then it will turn out to be much more satisfying and interesting. Mushrooms can be used any, fresh or pickled, as well as dried. Remember that they are always fried first to get rid of excess fluid. Better to fry in a large pan. Then, with stirring, the potatoes will not choke and on your plate will look like in the photo from the culinary magazine.

Ingredients:

  • champignons – 350 g;
  • large potatoes – 4 pcs.;
  • onion – 1 pc.;
  • oil – 35 g;
  • salt – 15 g.

Cooking method:

  1. Rinse and peel the champignons, cut them into large pieces and place in a preheated pan, adding a little oil.
  2. While the liquid is evaporated from the mushrooms, chop the onion. When the liquid has evaporated, add the onion, fry until golden brown.
  3. Peel and break potatoes.
  4. Fry the potatoes in a separate pan.
  5. When all the ingredients are ready, mix them together, add garlic, salt, spices, warm for a couple more minutes.

Fried potatoes with mushrooms

Braised

  • Cooking time: 60 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 121 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

A variation of the recipe in which potatoes need to be stewed rather than fried will be less nutritious and more useful. Stewed potatoes with mushrooms are best prepared in the mushroom season and use any fresh varieties. If not, then remember that the most delicious combination is obtained with dried porcini mushrooms or champignons. It will make stewed potatoes more tender sour cream, and fresh herbs, added at the very end – very fragrant. The recipe is suitable for multicookers..

Ingredients:

  • potatoes – 1 kg;
  • champignons – 450 g;
  • vegetable oil – 35 g;
  • onion – 2 pcs.;
  • flour – 1 tbsp. l .;
  • sour cream – 4 tbsp. l .;
  • bay leaf – 2 pcs.;
  • salt to taste;
  • pepper to taste.

Cooking method:

  1. Prepare the potatoes by peeling and slicing them into medium sized slices, then fill them with water.
  2. Cut the champignons into slices, put them on the pan first, cut the onions into cubes. When the water evaporates, add the chopped vegetable. Fry it all together until the onion becomes clear.
  3. Pour 4 tablespoons of sour cream into the pan, then pour the flour, mix.
  4. Put the potatoes in the pan, add the fried foods, pour in a little water so that the potatoes are covered. Salt, pepper, put bay leaf.
  5. Stew the dish until cooked. It takes about 25 minutes.

Braised potato with mushrooms

In the oven

  • Cooking time: 60 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 180 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

An oven dish, even as simple as potato with mushrooms, can be safely served at the festive table. It’s even easier to cook than fried potatoes with mushrooms. All you need to do is chop all the products and send them to bake. This cooking option can be varied by changing the sauce that will cover the main ingredients..

Ingredients:

  • potato tubers – 1 kg;
  • bulbs – 2 pcs.;
  • oyster mushrooms – 0.5 kg;
  • water – 2 tbsp. l .;
  • hard cheese – 120 g;
  • medium carrot – 2 pcs.;
  • olive oil – 3 tbsp. l.
  • salt to taste.

Cooking method:

  1. Prepare oyster mushrooms and onions by chopping and frying them in a pan.
  2. Lay the potatoes on a baking sheet in layers, cover it with carrots, cut into circles, followed by oyster mushrooms, then a second layer of potatoes.
  3. Prepare the sauce by mixing water, sour cream, salt, spices. Pour the mass into the pan, evenly distributing.
  4. Grate cheese on top.
  5. Bake at 180 degrees for about 40 minutes.

Baked potatoes with mushrooms and cheese

With pickled mushrooms

  • Cooking time: 30 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie content: 220 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

A dish in which pickled mushrooms will be used differs only in the order of frying the ingredients. Salted mushrooms are already ready, so they do not have to spend time separately. The finished dish from this combination does not lose at all, on the contrary, it acquires a piquant taste, which differs from cooking with fresh products.

Ingredients:

  • potatoes – 6 pcs.;
  • pickled mushrooms – 250 g;
  • onion – 1 pc.;
  • greens – to taste;
  • salt to taste;
  • pepper to taste.

Cooking method:

  1. Prepare the onion by chopping it into large cubes.
  2. Sauté it until golden brown.
  3. Add chopped potatoes to the onion.
  4. Fry it all together for 10 minutes, covering the pan with a lid..
  5. Honey mushrooms need to be washed and cut into slices.
  6. Put the mushrooms in the pan and cook together for about 10 minutes..
  7. Salt, add spices at the end, mix.
  8. Sprinkle with chopped herbs (as pictured).

Pickled honey mushrooms

With dried mushrooms

  • Cooking time: 2 hours.
  • Servings Per Container: 5 Persons.
  • Calorie content: 155 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

Dried butter is no worse than fresh, but do not forget to pre-soak them in water so that they are softened. The second thing to remember is that before they dry, they don’t wash the mushrooms. Otherwise, they may grow moldy and not dry out. For this reason, the water in which the products were soaked must be drained and thoroughly washed under cold water. Then can be consumed as fresh.

Ingredients:

  • potatoes – 800 g;
  • onion – 2 pcs.;
  • oil – 300 g;
  • sour cream 20% – 2 tbsp. l .;
  • salt to taste;
  • bay leaf – 3 pcs.;
  • oil – 50 g.

Cooking method:

  1. Pour boiling water over the oil, cover, leave for about 1 hour.
  2. During this time, cook the potatoes, peeling and slicing.
  3. After an hour, put the oil in the same water on the fire, boil for 15 minutes.
  4. Chop and fry the onion.
  5. Drain the broth with the oil, rinse them, cut them if they are large.
  6. Add them to the onion, fry for 3-4 minutes.
  7. Put tubers on fire, half full of water.
  8. After boiling water in a potato, boil it for 15 minutes.
  9. It’s time to add sour cream, butter with onions, salt, bay leaf.
  10. Stew until tender. It takes about 20 minutes.

Dried butter

With frozen mushrooms

  • Cooking time: 45 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 133 kcal.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

If you decide to cook a dish with frozen mushrooms that you intend to purchase at the store, pay attention to their condition: they should not clump together. The opposite indicates that the storage conditions were violated and it repeatedly defrosted, then it was frozen again. The rest of the fried potatoes with mushrooms from the freezer are cooked like the one that uses fresh products.

Ingredients:

  • potatoes – 5 pcs.;
  • frozen chanterelles – 200 g;
  • onions – 2-3 pcs.;
  • oil – to taste;
  • salt to taste.

Cooking method:

  1. First chop and fry the onion until it turns golden.
  2. Throw the chanterelles into the pan without defrosting them. Fry until water is completely evaporated..
  3. Fry potatoes separately. When it is ready, mix everything together, salt.
  4. Fry for another 2-3 minutes.

Fried potatoes with chanterelles

With fresh mushrooms

  • Cooking time: 1.5 hours.
  • Servings Per Container: 5 Persons.
  • Calorie content: 280 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

The most popular types of fresh mushrooms that are used in combination with potatoes are oyster mushrooms, champignons are suitable. Of the wild mushrooms, butterfish, honey mushrooms, and boletus mushrooms are popular, but if you have other options, choose what you like. The dish from this will not lose at all. The following recipe for potatoes with mushrooms involves cooking in pots, but in order for the products to not be fresh, they will have to be fried beforehand.

Ingredients:

  • potatoes – 15 pcs.;
  • onion – 1 pc.;
  • champignons – 340 g;
  • mayonnaise – 5 tbsp. l .;
  • salt – 15 g;
  • pepper – 10 g.

Cooking method:

  1. Clean and rinse all foods.
  2. Slice the mushrooms and boil the mushrooms in boiling water for about 6 minutes.
  3. Finely chop the onion, fry in a pan for a couple of minutes, add the mushrooms. Fry all together until golden.
  4. Cut the potatoes into pieces, arrange them in pots. Pour 100 g of water on top. Next, do not forget to sprinkle with salt, pepper, put mushrooms on top of the potatoes.
  5. Put the pots in a hot oven, bake for 30 minutes.
  6. After check whether water is needed. Bake another 20 minutes.
  7. Remove the pots again, add a couple of tablespoons of mayonnaise to each, send back to the already turned off oven for 10 minutes.

Baked Potato with Mushrooms

With mushrooms and onions

  • Cooking time: 30 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 195 kcal per 100 grams.
  • Destination: for breakfast.
  • Cuisine: Russian.
  • Difficulty: medium.

A dish of potatoes with mushrooms always turns out more delicious with onions. This vegetable is necessary to add flavor to products, so it’s difficult to overdo it, but if you add sour cream or cream sauce, a few cloves of garlic, you will get baked potatoes, which is not a shame to serve. Sour cream will make the taste tender, and garlic will give a flavor.

Ingredients:

  • potatoes – 700 g;
  • honey agarics – 500 g;
  • onions – 3 pcs.;
  • garlic – 3 cloves;
  • sour cream – 150 g;
  • oil – as needed;
  • salt to taste.

Cooking method:

  1. First, you need to finely chop the garlic, onion in half rings, fry everything together with butter, then put in a separate bowl.
  2. Rinse, chop mushrooms and also fry them after evaporating water. Salt, cover.
  3. In another pan, fry the potatoes over high heat until browned. Then cover, cook until fully cooked.
  4. Combine the main ingredients, sour cream, sprinkle with pepper, salt. Stew closed for 5 minutes, turn off the heat.
  5. Sprinkle the dish with herbs and let it brew for another 10 minutes.
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