Great Russia! But in almost every corner you can find mushroom places. Often the time for collecting mushrooms is limited, however, everyone tries to collect boletus mushrooms, if only to pamper themselves with fried mushrooms that were collected a few hours ago with their own hands. Walking through the forest while picking mushrooms is also a very useful and enjoyable activity. It is during this period of time that fresh boletus mushrooms and potatoes are prepared.

This dish is very popular and mushroom lovers get incredible pleasure not only from tasting it, but also from preparing the dish itself. Boletus mushrooms are fried with potatoes and the dish is topped with onion seasoning, which gives a unique aroma and changes the taste of the mushrooms, while making them incredibly tasty.

To cook mushrooms and potatoes, you need to get a large cast-iron, heavy frying pan. Often such a frying pan lasts for many decades. Many people don’t even think about buying modern frying pans, since it is in a heavy frying pan that mushrooms turn out so tasty. To go with wild mushrooms, you need to buy unrefined vegetable oil and serve them directly in the frying pan. They are eaten hot, with spoons and straight from the pan.

Potatoes fried with mushrooms and onions in a frying pan

A delicious dish that is so quick and easy to prepare. And the result is always excellent.

These products are enough for us to feed two or three people

We will need:

  • Boletus mushrooms – 10-12 pcs.
  • Potatoes – 6 pcs.
  • Onion – 1 pc.
  • Sunflower oil for frying
  • Salt - to taste
  • Several green onions

Preparation:

Potatoes need to be peeled, washed and chopped into cubes

We clean the mushrooms from leaves and grass and rinse them under running water. Cut the caps and stems into pieces

Pour oil into a frying pan, heat it, fry the mushrooms in a large frying pan until half cooked. There is no need to boil the mushrooms in advance. Fry them for half an hour, stirring constantly. Boletus mushrooms will release juice during frying, and you need to ensure that it all boils away

After half an hour, cut the potatoes into small cubes and send them to the mushrooms. Fry the potatoes with mushrooms until fully cooked. This will take us another 20 minutes

Now take the onion, wash it, chop it quite finely. Add salt and onion to the pan and fry for about five more minutes. For those who like spicy dishes, you can add a little black pepper. Only pepper must be coordinated with other eaters.

After five minutes, the boletus mushrooms and potatoes can be removed from the heat and served. Chop the green onions and generously sprinkle them over the mushrooms right in the pan.

We eat everything together with big spoons! Bon appetit!

In this recipe, it is best to use pink potatoes; this type of vegetable will not boil over. The crust will be fried and crispy. Using dried mushrooms you can fully enjoy the taste and aroma of an autumn dish at any time of the year.

We will need:

  • Potatoes – 6 pieces
  • Garlic – 3 cloves
  • Dried mushrooms – 0.1 kg.
  • Salt and spices “for potatoes” - to taste
  • Oil – for frying
  • Fresh herbs (dill or parsley) – 60-80 grams
  • Onion – 1 head.

Preparation:

Fill the dried mushrooms with cold water and leave for an hour.

Wash the potatoes and onions well under running water and peel them. Chop the potatoes into thin pieces, like French fries

Finely chop the onion

Pour sunflower oil into a frying pan with a thick bottom and heat it up. Lay out the chopped onion. Fry it over medium heat until golden brown, transfer to a separate container

Place the potatoes in a frying pan, fry, stir gently with a wooden spatula

Wash the mushrooms in several waters. Fry them in a separate pan. Add to the fried potatoes and add the onions. After stirring lightly, cook our delicious potatoes with mushrooms for another 3-5 minutes

Wash the fresh herbs well and chop them with a knife or herb scissors. Divide the garlic into cloves, peel it, and put it through a press. Place the prepared greens in the frying pan with the potatoes, cover with a lid, and simmer for a couple of minutes over very low heat. Our dish is ready to be served. We eat it hot, with our favorite dressing. Bon appetit!

Cooking potatoes with champignons in sour cream filling

To prepare this dish we use small mushrooms, so the dish will have a bright taste. Large champignons have a less pronounced taste

We will need:

  • Champignons – 0.3 kg;
  • Chicken eggs – 2 pieces;
  • Potatoes – 6 pieces;
  • Butter - for frying;
  • Greens - half a bunch;
  • Sour cream (25% fat) – 0.5 l;
  • Salt - to taste;
  • Hard cheese – 50 grams.

Preparation:

Peel the onion and chop into small cubes

We clean the champignons from foliage and grass, cut off the lower part of the stem, cut out the spoilage. Let's cut into slices

Melt a small piece of butter in a frying pan and fry the vegetables until golden brown. Liquid will begin to release from the mushrooms; it must be evaporated; to do this, increase the heat. Be careful not to burn the vegetables. Add a little more oil if necessary

In a deep plate, combine sour cream, eggs and salt. Whisk until smooth

Fried mushrooms with onions, pour in egg sauce, simmer over low heat for 15 minutes

Remove the skin from the potatoes, wash well, and chop into thin slices. In a frying pan with melted butter, fry the prepared potatoes until golden brown, then add the mushrooms with the sauce. Let's add a little salt to the dish.

Place half a glass of boiled water into the frying pan. Mix everything well and leave to simmer over low heat.

Grate hard cheese on a fine grater, wash and chop the greens. When the potatoes are almost ready, add cheese and herbs and leave to simmer for another 5 minutes.

Fried potatoes with champignons are ready. Serve with garlic sauce. Bon appetit!

To give the dish a little piquancy, season it with cumin, black pepper, dill and garlic. These spices are best for mushrooms. If you like a different seasoning, of course, experiment, taste and color, as they say...

We will need:

  • Potatoes – 800 g;
  • Onions – 120 g (1-2 heads);
  • Fresh forest mushrooms - 400 g;
  • Salt to taste;
  • Cumin – 0.3 tsp;
  • Black peppercorns – 10 pcs.;
  • Sunflower oil – 20 g;
  • Ghee – 30 g.

Preparation:

We will remove fresh mushrooms from foliage and grass, and trim off all contaminated areas. Wash in several waters and chop into slices. Boil in salted water, with cumin and pepper for 30 minutes. Place in a colander and wait for the water to drain

Peel the potatoes, wash them, chop them into cubes. Dry with paper towels to remove excess moisture.

Place melted butter in a frying pan and heat it well. Fry the mushrooms until the liquid has completely evaporated. Add the onion, cut into half rings, fry, stirring until golden brown.

Heat sunflower oil in a separate frying pan. Fry the potatoes until golden brown, add the fried mushrooms and onions. Fry until the potatoes become soft. The potato crust should be crispy and the inside pieces should be soft. A couple of minutes before cooking, add salt to taste. Bon appetit!

How to cook potatoes with honey mushrooms in a frying pan

Fried potatoes are a taste from childhood. And with mushrooms it is much more aromatic and tastier. The dish is prepared in a short period of time. There are many recipes for this dish; any mushrooms can be used. Potatoes with honey mushrooms have the brightest taste

We will need:

  • Potatoes – 4-5 pieces;
  • Honey mushrooms – 300-400 g;
  • Onion – 1 pc. large size;
  • Green onions - a few feathers;
  • Vegetable oil - 2-3 tbsp. l.;
  • Salt to taste.

Preparation:

First, clean the mushrooms and boil for 10 minutes. Drain the water in a colander. Fill with clean water, salt, from the moment of boiling, cook for another 15 minutes. Drain the liquid

Let's take care of the potatoes; they need to be peeled, washed, and chopped into strips. Pour cold water over the prepared vegetable and leave for 2 hours. During this time, starch will come out, the water will become cloudy, so the potatoes will become crispy

While soaking the potatoes, peel and chop the onion

Place the onion in well-heated oil and fry until golden. Next, add the mushrooms and fry for 10-12 minutes.

Pat the potatoes with paper towels, fry in hot vegetable oil, wait until they brown. Then add the mushrooms and onions, simmer until fully cooked, add salt to taste. Sprinkle with chopped herbs. Serve it piping hot and eat it. Bon appetit!

Potatoes fried with butter in a frying pan

In terms of vitamin content and taste, boletus mushrooms are in no way inferior to porcini mushrooms. Fried butter with potatoes is a traditional Russian dish. The smell that comes from cooking will delight everyone

We will need:

  • Potatoes – 1 kg.
  • Butter - 0.5 kg.
  • Onions – 2 heads
  • Salt, pepper - to taste
  • Garlic – 2 cloves
  • Sunflower oil for frying

Preparation:

Let's start with the mushrooms, clean them, rinse them thoroughly under running water. For this dish they need to be boiled. Place the mushrooms in a suitable pan, add water and a little salt. From the beginning of boiling, cook for 15 minutes. Place the finished butter in a colander, allowing all the liquid to drain. Chop a little if necessary

Place in a frying pan with heated sunflower oil, add finely chopped onion

Next, let's take care of the potatoes, peel them, wash them, and chop them into cubes. Send it to the frying pan with the mushrooms when they are browned. Mix everything well and bring to readiness. Season with salt, pepper, finely chopped garlic.

Bon appetit!

Video recipe for delicious chanterelles fried with potatoes in sour cream

A simple and relatively budget-friendly recipe, ideal for an everyday menu. There is still no strict and uniquely correct technology for preparing this common dish. Some cooks believe that the ingredients should be fried together in one container, while others are inclined to believe that it is better to cook onions, potatoes and mushrooms in different containers. There are still more supporters of the second version, so we will follow the culinary advice and fry the main components of the dish separately from each other, and combine them at the very end, a few minutes before the end of cooking.

Ingredients:

  • potatoes - 1 kg;
  • champignons - 500 g;
  • onion - 1 large;
  • low-fat sour cream - 100 g;
  • sunflower oil - about 50 ml;
  • greens - a small bunch;
  • salt - to taste.

Fried potatoes with mushrooms simple recipe

  1. Having freed the onion from the husk, finely chop it and then sauté in a deep frying pan with a couple of tablespoons of oil until golden brown. Transfer the soft and browned onions to a separate bowl.
  2. Since we will be using champignons for frying, just rinse them with water and dry them. Wild mushrooms are also perfect for this recipe, but in this case you need to soak and boil them before frying to avoid poisoning! So, cut the clean champignons into thin slices, place them in a frying pan freed from onions, adding a little oil if necessary.
  3. Stirring, cook the champignons over moderate heat until the moisture has completely evaporated. Then lightly sprinkle the contents of the pan with salt and add sour cream. Mix everything, then simmer the mushrooms over low heat for a few more minutes.
  4. At the same time, after washing and peeling, cut the potatoes into strips, slices or circles. The cutting method does not matter much: the main thing is that all potato slices are approximately the same size (no more than 1 cm thick). Heat a large, thick-bottomed frying pan thoroughly, covering the bottom with a thin layer of sunflower oil. As soon as the oil is hot, add the potato slices. Fry over medium heat without a lid. We don’t add salt yet and try to stir as little as possible. During the entire process of frying potatoes, it is advisable to stir them no more than 3-4 times.
  5. When the potatoes are browned, sprinkle them with salt and take a sample. If the slices are already soft, add onions and mushrooms. Carefully, so as not to turn the ingredients into porridge, mix, then simmer over low heat under a tightly closed lid for about 5 minutes. After removing the pan from the heat, sprinkle the freshly prepared dish with finely chopped herbs.
  6. Sort the potatoes and mushrooms into plates and serve immediately. The dish goes well with fresh sliced ​​vegetables, pickles or light salads.

Soft, golden-crusted fried potatoes along with mushrooms are a real table decoration! Enjoy your meal!

Traditionally, potatoes are the staple food in our country, and there are many ways to prepare them. Even if you just fry it in the most classic way, what comes to mind is... mushrooms. A forest miracle - mushrooms are associated with an autumn forest smelling of moisture, the rays of the sun breaking through the crowns of trees, and a good mood. Of course, to pick mushrooms, you need to have a good understanding of them, but you can also protect yourself - after all, in stores today you can buy fresh mushrooms grown in greenhouse conditions. For fairly common dishes with mushroom potatoes, champignons are quite suitable, although you can use any others to suit your taste. The most important rule is “You can never have too many mushrooms!” Potatoes with mushrooms mean a large number of mushrooms.

Potatoes with mushrooms - food preparation

Preparing potatoes is quite easy - who among us cannot peel, wash and cut them into pieces. But mushrooms need to be given much more attention. Using a sharp knife, preferably stainless steel, cut out all the softened and darkened areas. Old mushrooms may have a tubular cap - remove flaky areas and sticky stems. Russula, late and granular boletus need to clean the cap. Mushrooms cannot be soaked and washed for a long time, especially those that are used for frying. The exception is bitter or salty mushrooms, which are soaked for several hours to improve the taste, and those with a lot of sand (morels, strings, variegated blackberries) are washed longer, the caps can be even under running water so that all the sand falls away. Be sure to let the water drain. Porcini mushrooms, saffron milk caps or champignons are eaten together with the legs.

Potatoes with mushrooms - preparing dishes

To prepare dishes from potatoes and mushrooms, almost every recipe will require frying mushrooms and potatoes separately, so it would be nice to have two frying pans at once. It is best to take tall, heavy frying pans and roasting pans with high sides. To mix the ingredients you will need a deep salad bowl. Mushrooms are usually boiled in an enamel pan.
Potatoes with mushrooms - the best recipes

Recipe 1: Potatoes with mushrooms in the oven.

This wonderful dish with aromatic herbs and garlic has a very tasty and satisfying combination; it can be served on its own or as a side dish. For baking we use 10% fat cream and any mushrooms available. Sour cream can be diluted with water and used instead of cream.

Ingredients

1. To prepare, take 1 kg of potatoes, mushrooms (0.5 kg), 1 large onion, cream (500 ml), 1 teaspoon each of marjoram and Provençal herbs, salt pepper, a little flour.

Cooking method

Cut the peeled potatoes into small pieces. We cut mushrooms and onions. To fry mushrooms, it is better to cut the onion into large half rings so that it does not sink to the bottom of the pan and burn prematurely. Fry the mushrooms and onions in a frying pan in vegetable oil and add 2 tablespoons of flour, fry everything together. Place the potatoes on a deep baking sheet, pre-greased with vegetable oil, and place the potatoes with mushrooms and onions on top. Pour in cream mixed with Provençal herbs and marjoram, salt and pepper and put in the oven. Bake the potatoes over low heat until the potatoes are ready, leave the finished dish for a little while under the lid.
Ready! It looks great, smells delicious, and tastes...try it, you won't be disappointed!

Recipe 2 Potatoes with mushrooms and cheese.

Fans of potatoes with mushrooms with a “cheese” soul will really like the recipe for baked potatoes with mushrooms with cheese. Since all the ingredients are fried separately, in order for the cheese to get a golden brown crust and be soft, take just a little mayonnaise (2-3 tablespoons).

Ingredients

Potatoes 1 kg, cheese 150 grams, mushrooms 600 grams, mayonnaise 2 spoons, onion or two, vegetable oil, salt, pepper.

Cooking method

Cut the potatoes into cubes, heat the frying pan with oil until a characteristic smoke appears, add the potatoes and fry until evenly golden brown, adding salt and turning occasionally with a spatula. Boil the mushrooms. Cut the peeled onion into half rings and fry separately until golden brown, add the boiled mushrooms and fry everything together. Place potatoes, mushrooms and onions in layers on a baking sheet, add hard cheese on top and place in the oven for 20 minutes. You can add garlic and herbs. Tasty and fast, and most importantly, at home.

Recipe 3: Potatoes with mushrooms in pots

You can add variety to your daily menu using ceramic pots. This is one of the simplest dishes, which is prepared quickly and eaten instantly.

Ingredients

Potatoes 1 kg, champignons 600 gr., onions (2 pcs.), carrots 1-2 pcs., sour cream (or mayonnaise) 300 gr.

Cooking method

Cut the potatoes into cubes, fry the mushrooms with onions and carrots separately. Place everything in a separate container so you can mix it. Salt and pepper to taste, mix and place in pots. Pour mayonnaise or sour cream on top. Bake for 20 minutes until the potatoes are done. Open the pots and pour sour cream or mayonnaise again. Cover and let it sit in the hot oven. Some housewives like to make a lid from ordinary yeast dough. This needs to be done in advance, if you don’t mind spending 30-40 minutes while the dough rises, then pinch off pieces of dough, form lids and cover the pots with them. It takes about an hour to prepare the dish.
Bon appetit!

On fasting days, mushroom dishes help us out a lot - we can’t eat any animal products, but we still want to eat them. So mushrooms, potatoes, porridge and pasta are used. Well, of course, they include all sorts of vegetables, either fresh or canned. It turns out to be a satisfying and tasty lunch or dinner without consuming foods prohibited during this period. Mushrooms are also an excellent salvation for vegetarians who do not consume animal proteins, and proteins are essential for the body.

Today I’ll tell you how you can prepare everyone’s favorite dish: potatoes with mushrooms, fried in a frying pan, I’ll give you a step-by-step recipe with photos, and a few more interesting recipes and tips on how to cook all this tasty and healthy food, using dried mushrooms, fresh forest and store-bought, frozen and pickled.

So, potatoes with mushrooms, step-by-step recipe in a frying pan

Ingredients:

  • 300 g champignons
  • 5-6 potatoes
  • 1 onion
  • Oil for frying
  • salt, basil, pepper, herbs optional

If you don’t have time, you can cook in 2 frying pans at once. If there is only one frying pan and time allows, cook one at a time.

So, initially put the frying pan on high heat (be sure to be clean so that nothing burns on it). Once it warms up well, add a little oil. We cut the onion randomly, I usually cut it into half rings or into cubes. Fry the onion until pink.



While it is roasting, I prepare the mushrooms (I wash and dry them, remove the skin in advance).



We cut the champignons into thin slices, and when the onion reaches the condition, we throw the mushrooms into it.



While frying, stir with a spatula periodically until the moisture evaporates from the mushrooms (but do not dry them out!).




Advice: if you want the potatoes to be crispy, cut them into thin slices and fry them in a large amount of oil, ideally in deep fat. And don't close the lid. If you want the potatoes not to be fried, but more stewed, after frying over high heat for about 10 minutes, when they brown a little, turn the heat down to low and cover with a lid.



When the potatoes are ready, add the mushrooms and simmer for another 5 minutes. At the same time, add some salt, sprinkle with pepper, you can crush 1-2 cloves of garlic or finely chop it. You can add a little basil and fresh herbs (at the very end).


That’s it, our potatoes with mushrooms in a frying pan are ready, you can serve them to your household. Pickled cucumbers, tomatoes, or whatever you choose from the recipes presented on the page are perfect for it.


Other options for cooking fried potatoes with mushrooms in a frying pan

We prepared a dish with store-bought champignons. It's delicious, but if you have the opportunity to use wild mushrooms, it will be much tastier and more aromatic. Porcini mushrooms, chanterelles, boletuses, and so on are perfect here. Just a caveat: the forest mushrooms need to be washed, boiled for about 15 minutes, drained, rinsed again, dried and only then start cooking. You also need to remember that when frying, mushrooms significantly decrease in volume and that they produce liquid, so it is not recommended to put them with potatoes right away, otherwise you will get steamed potatoes instead of fried ones.

Potatoes with mushrooms in one pan


This recipe has its own nuances, let's look at them. So, to fry potatoes with mushrooms in a frying pan at the same time, without using two frying pans, we do this:

Initially, as in the option above, fry the onion, then brown the mushrooms, let the moisture evaporate and then add thinly sliced ​​root vegetables to the frying pan, in thin strips, otherwise it will take a long time to fry and the mushrooms will have time to dry out.

In order for the potatoes to turn out golden brown in this case, you need to cut them, let them stand in water for a while (about half an hour), they will release starch, then rinse them, dry them and put them on the mushrooms. First, let it fry, cover with a lid, and turn the heat down to low.

Of course, with this option you won’t get the same golden brown crust that you can get by frying the potatoes separately. But it’s also delicious, and if you don’t have enough time, you can cook it that way.

Potatoes with dried mushrooms


If you have stocked up on dried mushrooms since the summer, great! They give such a wonderful aroma when cooking, just a miracle!

Initially, pour hot water or milk over the mushrooms, let them sit, swell, and return to their former beautiful shape and volume. Then they need to be boiled - either in salted water, or by adding water to milk, for about 15 minutes. Drain the liquid by placing the mushrooms in a colander. Moreover, be careful that they do not add excess water to the pan during cooking. Then everything follows the description of the first step-by-step recipe.

Potatoes with pickled mushrooms

If you find a jar of pickled honey mushrooms in the basement, let’s put them to use and cook them with potatoes in a frying pan. They initially need to be washed well, free of spices and salt, dried and then in order, either in one frying pan, or in two at the same time.

Look also how to cook deliciously, step-by-step recipe with photos.


Adviсe:

  1. If you buy mushrooms at the market, be sure to look closely at them so that there are no worms or spoiled ones; we don’t need them.
  2. If, when purchasing mushrooms, even the slightest doubt arose about their suitability and edibility, avoid them; mushroom poisoning is very dangerous and common.
  3. If you brought mushrooms from the forest, they will definitely have a lot of soil and sand, soak them carefully, without being lazy, rinse everything and put it away, otherwise you will get an unpleasant surprise in the form of earth crunchy on your teeth. And it’s important: be sure to boil them for 15 minutes and rinse them again.
  4. Add herbs, spices, and salt literally before turning off. If you use garlic, which will add a unique aroma and piquancy, throw it in just before turning it off.
  5. When preparing mushrooms with potatoes, remember that this is a dish for lunch, do not serve it for dinner, it takes a long time to digest and you will be very uncomfortable sleeping.
  6. Do not give mushrooms to children, they have the structure of a sponge, they absorb everything that gets into themselves, and can harm the child’s body. For the same reason, do not collect mushrooms near roadsides and near industrial enterprises. Only in the forest, far from the city and roads.
  7. Remember, as soon as even a small frost hits, you cannot pick mushrooms and eat them!
    Do not store mushrooms in a warm place or in tightly closed containers.
  8. Having brought mushrooms from the forest, immediately begin processing them.
  9. When frying, do not turn the potatoes often, otherwise you will break the structure and get a mush instead of beautiful slices.
  10. When preparing a dish, take a heavy frying pan, preferably cast iron, with a thick bottom, then the dish will turn out excellent.
  11. The dish can be prepared in a slow cooker, but in it everything turns out more stewed. Although there is a way out: just at the end of cooking, open the lid and cook until browned.
  12. Excess spices will spoil the aroma of mushrooms; a little pepper, basil and herbs, 1-2 cloves of garlic will do. By the way, if you have a dried mushroom lying around somewhere, you can crumble it into a frying pan when cooking, your dish is guaranteed to have a crazy aroma!
  13. If you want to prepare potatoes with mushrooms for the holiday table, you can do this: deep-fry the potatoes, cut into cubes, fry the mushrooms and onions separately, chop the greens. Before serving, place potatoes on a plate (a shared dish) and a pile of mushrooms on it. Sprinkle with herbs on top - it will be beautiful and festive.
  14. Thaw frozen mushrooms gradually, slowly, so that excess moisture is removed; it is better to start this process in the refrigerator in the evening, and the next morning you can already cook.

You can also add fried vegetables to the finished dish: zucchini, sweet peppers, tomatoes. Experiment and delight your loved ones with delicious dishes!

Potatoes with mushrooms are an easy way to feed even the hungriest guests or household members. Potatoes themselves are quite filling, but mushrooms contain a large amount of protein., which also gives strength and quickly satisfies hunger. The taste and aroma of the dish are simply amazing.

Potatoes with mushrooms can be prepared both as a side dish and as an independent dish. Roast recipes that include different types of meat are very popular. It can be poultry, pork, beef, lamb, etc. In this case, the meat can be on the bone, or in the form of fillet. In addition, any other vegetables, seasonings and spices, dressings from mayonnaise, sour cream and various sauces are added to the potatoes.

Mushrooms are added to stir-fries either fresh, dried or frozen. You can take chanterelles, honey mushrooms, champignons, etc. Before frying mushrooms, be sure to wash them thoroughly., or even soak it in water for a while.

Prepare potatoes with mushrooms in a saucepan or slow cooker, in a microwave or oven, in pots or in a frying pan. The finished dish is decorated with herbs, sour cream, melted cheese and fresh vegetables.

Potatoes with mushrooms are served only hot. Depending on the thickness of the roast, you need to serve the table with a fork or spoon.

Secrets of cooking perfect potatoes with mushrooms

Potatoes with mushrooms are a simple second course for a hearty dinner. It can be prepared with meat, or you can use only the main ingredients. In any case, you will get a fragrant and very tasty treat for the whole family. A few secrets how to cook potatoes with mushrooms, will be useful for novice cooks:

Secret No. 1. If you use dry mushrooms in the recipe, then before frying, you need to soak them in cool water for at least 2 hours.

Secret No. 2. Before adding to potatoes, fresh mushrooms must be fried in vegetable oil to evaporate excess moisture.

Secret No. 3. You can add a bay leaf to the roast and then remove it before serving.

Secret No. 4. It is better to cut the potatoes coarsely so that they do not boil over during stewing and retain their shape.

Secret No. 5. For roast meat with mushrooms, it is better to take a young animal, but not fresh.

A very tasty dish, worthy not only of home cooking, but also of a restaurant menu. If desired, meat can be omitted from the recipe. It is better to regulate the amount of mayonnaise yourself so that all layers are well soaked, but the dish does not turn out too greasy.

Ingredients:

  • 500 g meat;
  • 300 g champignons;
  • 5 potatoes;
  • 300 g hard cheese;
  • 2 onions;
  • Mayonnaise;
  • Salt pepper.

Cooking method:

  1. Cut the meat into large cubes, potatoes and mushrooms into slices, onions into rings.
  2. Beat each piece of meat a little, rub with a little salt and pepper.
  3. Place potatoes on a greased baking sheet and cover with a layer of mayonnaise.
  4. Spread the meat over the potatoes, add mayonnaise again and add mushrooms and onions on top.
  5. Also grease the last layer with mayonnaise and sprinkle with grated cheese.
  6. Bake for 40 minutes at 180 degrees.

Interesting from the network

It is very difficult to come up with a more nutritious dish. At the same time, it takes literally a few minutes of time to prepare the products, and the multicooker handles everything else. You don’t even have to stir the roast while it’s stewing!

Ingredients:

  • 8 potatoes;
  • 350 g pork;
  • 1 onion;
  • 150 g mushrooms;
  • 4 tbsp. l. sour cream;
  • Salt pepper.

Cooking method:

  1. Cut the meat into small pieces and place in a multicooker bowl greased with vegetable oil.
  2. Chop the potatoes in approximately the same way and add to the meat.
  3. Cut the onion into half rings, the mushrooms into slices, pour into the slow cooker and mix everything thoroughly.
  4. Place sour cream in a bowl, add salt and pepper, and stir again.
  5. Fill the dish with water, lightly covering the potatoes.
  6. Cook in the “Stew” mode for 1 hour.

Potatoes with mushrooms in pots are not only tasty, but also very aromatic. Thanks to the beautiful design of the dish, it can be safely served on a festive table. Chicken can be replaced with any other poultry meat without changing the cooking time.

Ingredients:

  • 8 potatoes;
  • 450 g chicken;
  • 250 g champignons;
  • 2 onions;
  • 40 g mayonnaise;
  • 50 g hard cheese;
  • Salt pepper.

Cooking method:

  1. Cut the champignons into slices and the onion into half rings.
  2. Place the onion in a preheated frying pan and fry for 5 minutes, then add the mushrooms.
  3. Fry the mushrooms until the excess liquid has evaporated.
  4. Cut the chicken into cubes and place on the bottom of the pot.
  5. Season the meat with salt and pepper and stir.
  6. Cut the potatoes into cubes and add them to the pot.
  7. Place onions and mushrooms on top of potatoes.
  8. Grease the contents of the pots with mayonnaise and sprinkle with grated cheese.
  9. Bake the roast for 25 minutes at 200 degrees in a preheated oven.

A very easy to prepare dish that is ideal for an evening meal. You can choose any mushrooms and meat. The quenching time will depend on this. You can also add any spices to your taste.

Ingredients:

  • 500 g potatoes;
  • 700 g meat;
  • 400 g mushrooms;
  • 2 onions;
  • Greenery;
  • Salt pepper.

Cooking method:

  1. Cut potatoes and meat into large cubes, onions into half rings, cut mushrooms in half.
  2. Fry the meat in a frying pan with vegetable oil until golden brown.
  3. Remove the meat from the pan and fry the potatoes a little there.
  4. Add oil to a separate frying pan and add onions and mushrooms and fry.
  5. Mix all ingredients in a high-sided frying pan, add salt and pepper.
  6. Add water to the pan without completely covering the potatoes.
  7. Simmer over low heat, add chopped herbs at the end of cooking.

A very interesting and tasty dish that will fill the whole house with mouth-watering aromas. Since the recipe contains soy sauce, salt must be added very carefully. It is better to add salt to the dish at the end of cooking, having first tasted the yushka. This recipe is also oven safe. In this case, the temperature should be 200 degrees, and the cooking time should be the same.

Ingredients:

  • 10 potatoes;
  • 2 carrots;
  • 6-7 dried mushrooms;
  • 4 tbsp. l. soy sauce;
  • 7 tbsp. l. olive oil;
  • 1 glass of boiling water;
  • Salt pepper.

Cooking method:

  1. Soak the mushrooms for 2 hours, rinse and cut into small pieces.
  2. Grate the carrots and fry with the mushrooms in olive oil for 5 minutes.
  3. Cut the potatoes into large pieces, add to the pan, add salt, pepper and stir.
  4. Pour boiling water and soy sauce over the dish and stir again.
  5. Simmer the potatoes over low heat for 30 minutes.

Now you know how to cook potatoes with mushrooms according to a recipe with a photo. Bon appetit!