Potatoes with mushrooms in a pot - for everyday life and holidays! Various recipes for potatoes with mushrooms in pots

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Recipes for champignon dishes in pots with meat, potatoes and other vegetables.

Dishes in pots are special! They turn out incredibly tasty and aromatic, even from the most ordinary products. By experimenting with champignons and different additives, you can prepare a new dish every day. Shall we try?

Mushroom julienne

Eggplants in pots in the oven with mushrooms

Eggplants in pots in the oven with mushrooms
You can quickly and easily prepare eggplants in pots in the oven with mushrooms; to do this, you first need to prepare all the ingredients.

Ingredients

• 4 eggplants
• 3 bulbs
• 4 eggs
• 5 champignons
• 1 tbsp. l. flour
• 1 cup sour cream
• vegetable oil
• greenery
• ground black pepper
• salt

Cooking method

Peel and cut the eggplants into cubes, add salt and leave for 40 minutes. Wash and peel the mushrooms, boil and cut into thin slices. Peel and finely chop the onion, fry with the mushrooms until the onions are golden brown. Boil eggs, cut into cubes.

Fry the eggplants in oil over medium heat for 15 minutes, stirring occasionally. Place eggplants, mushrooms, onions and eggs in layers in pots.

Add salt and pepper, add sour cream and bake at 170°C for 40 minutes. When serving, sprinkle with herbs.

With pork

How else to cook pots with meat, potatoes and champignons? Very simple!

What you will need:

• 600 g potatoes;
• 200 g champignons;
• 400 g pork;
• two onions;
• 150 g cheese;
• 250 g sour cream;
• 100 g water;
• salt.

How to cook:

1. Cut potatoes into cubes, mushrooms into slices, pork into cubes.
2. Cut the onion into small cubes.
3. Place the ingredients in the pots in this order: meat, champignons, onions, potatoes.
4. Salt, pour in water, add sour cream.
5. Cover with lids, place in the oven and bake at 200 degrees for about an hour.
6. 10-15 minutes before being ready, sprinkle the contents of the pots with grated cheese.

Pork with potatoes and champignons in pots is ready to be served.

Cabbage with mushrooms in a pot

Cabbage with mushrooms in a pot

The ingredients for a dish like cabbage with mushrooms in a pot are quite simple

• 300 g champignons
• 1/2 head of cabbage
• 1 onion
• 1 carrot
• 2 celery roots
• 3 tbsp. l. sour cream
• 3 tbsp. l. ketchup
• 1 tbsp. l. soy sauce
• 3 cloves garlic
• 8 tbsp. l. water
• 50 g butter
• vegetable oil
• salt

Cooking method

Wash the mushrooms and cut into thin slices. Peel the onion and cut into half rings. Fry mushrooms and onions in oil over medium heat for 10 minutes, stirring constantly.

Wash and peel the carrots, grate them. Wash the celery and cut into slices. Fry carrots and celery in oil over medium heat for 7 minutes.

Shred the cabbage. Mix sour cream with soy sauce and ketchup. Place mushrooms with onions, carrots, celery and cabbage in layers in pots.

Pour in the dressing and add water. Salt and add butter. Cook at 180°C for 50 minutes.

Peel and finely chop the garlic, add to the pots. Cook for another 5 minutes.

With sour cream

To prepare potatoes with champignons in pots according to this recipe, you will need the following ingredients:

• kilogram of potatoes;
• a glass of sour cream;
• bulb;
• 350 g champignons;
• vegetable oil;
• rosemary;
• salt.

How to cook:

1. Peel the mushrooms, wash with tap water, dry and cut into medium pieces.
2. Cut the onion into cubes, fry in sunflower oil until soft, add champignons to it, stir, simmer for about ten minutes.
3. Place half a glass of sour cream in the pan where the mushrooms and onions were stewed, add salt, add rosemary, and stir.
4. Peel the potatoes, wash, cut into cubes and fry separately in a frying pan with sunflower oil.
5. Fill the pots one third with potatoes, put mushrooms in sour cream on it, then a layer of potatoes. Fill the contents of the pots with water, add the rest of the sour cream.
6. Place the pieces in the oven for 50 minutes.

Serve the finished potatoes with champignons in pots immediately after removing them from the oven. The dish is simple and homemade delicious.

Buckwheat with mushrooms: recipe in pots

Buckwheat with mushrooms

A culinary recipe for buckwheat with mushrooms in pots will allow you to prepare a delicious and unusual breakfast or dinner.

Ingredients

• 1.5 cups buckwheat
• 1 tomato
• 150 g spinach
• 200 g champignons
• 1 onion
• 3 cloves garlic
• vegetable oil
• water
• ground black pepper
• salt

Cooking method

Wash the buckwheat and spinach, mix and place in pots.

Wash the tomato and cut into small slices.

Place into pots, add salt and water. Cook at 180°C for 30 minutes.

Cut the mushrooms into thin slices. Peel the onion and cut into half rings. Peel and chop the garlic.

Fry mushrooms, onions and garlic in oil until the onions are golden brown.

Serve sprinkled with mushrooms and onions.

Rules for proper weight loss

The main principle of dietary nutrition is maintaining balance. You can't starve, but you can't overeat; You cannot suffer from a deficiency of certain substances, but you cannot eat everything at once.

During a diet, you need to eat so as not to feel hungry, give the body energy to work, but not provide it with excess food, which will immediately go into reserves. For proper weight loss, proteins, fats, and carbohydrates are equally important. If there is a deficiency of a certain substance, metabolism slows down, and weight comes off “with a creaking”.

Losing weight on salads and light snacks alone is unsafe for your health; your diet should be complete. The path of a raw food diet is very difficult, it is not suitable for everyone for health reasons, so you cannot do without hot food. The basis of the menu is the main courses. Without them, neither lunch nor dinner is possible. We eat soups a little less often.

For weight loss, it is best to give preference to vegetarian main courses or those where the amount of animal ingredients is kept to a minimum. Causes:

• fruits and vegetables are very rich in vitamins, and their lack slows down metabolism and weakens the body;
• vegetable proteins and fats are easier to digest than animal counterparts;
• plant foods contain “slow” carbohydrates, which are responsible for a long feeling of fullness.

Vegetarian dishes fit equally well into any diet. But thanks to the saturation of carbohydrates, they are given pride of place in carbohydrate nutrition plans. One of these dishes is potatoes with mushrooms in a pot.

How to cook mushrooms in a pot in the oven with apple sauce

Mushrooms in a pot in apple sauce

Before you cook mushrooms in the oven in a pot, you need to think about what sauce to serve with them. We suggest you try the dish in apple sauce.

Ingredients

• 4 tbsp. l. buckwheat
• 200 g champignons
• 150 g celery
• 1 apple (sour)
• 2 tbsp. l. vegetable oil
• 1 tsp. lemon juice
• greenery
• water
• ground black pepper
• salt

Cooking method

Wash the celery and cut into cubes. Cut the champignons into thin slices and mix with celery. Salt and add pepper. Peel the onion and chop finely. Wash the greens and chop finely.

Wash and core the apple, cut into small cubes and mix with onion and herbs. Add salt and pepper and lemon juice, mix well.

Place buckwheat, mushrooms with celery and apples in pots. Add vegetable oil and water. Cook at 180°C for 1 hour.

Cooking tips

Ceramic containers are best suited for food, in which the food is heated evenly and the heat is retained for a long time. This is their great advantage over glassware.

The pots may crack if you put them in a preheated oven, so they need to be placed in a cold oven and then set to the oven setting. This will allow the cookware to heat evenly and prevent cracking.

If a dish is being prepared for a holiday table, it is important to accurately calculate the number of servings so that each guest has their own pot. In such cases, small containers are used - no more than 500 ml.

To prevent mushrooms and potatoes from looking like puree, they should be removed from the oven about ten minutes before they are fully cooked. Even outside the stove, the contents will languish for some time in a ceramic dish and, as they say, “arrive.”

With fresh mushrooms the dish will be more flavorful than with frozen ones.

Liver with mushrooms in a pot

Liver with mushrooms in a pot

The ingredients for preparing liver with mushrooms in a pot are quite simple and can be found in every kitchen.

• 800 g beef liver
• 1 cup sour cream
• 2 onions
• 100 ml water
• 10 mushrooms
• 2 tsp. Sahara
• 2 tbsp. l. tomato paste
• 50 g butter
• 1/2 cup flour
• ground black pepper
• salt

Cooking method

Wash the liver and cut into slices, salt and sprinkle with pepper, roll in flour and fry in butter over medium heat, stirring occasionally, for 12 minutes. Wash and boil the mushrooms, chop finely. Peel the onion and cut into half rings, fry along with the mushrooms until the onions are golden brown.

Place liver, mushrooms and onions in pots. Pour mushroom broth and sour cream into them. Add tomato paste and cook for 20 minutes at 180°C.

With sausages

For this dish you need the following ingredients:

• three potato tubers;
• one or two sausages;
• half an onion;
• two tablespoons of canned champignons;
• two tablespoons of sour cream;
• salt.

How to cook:

1. Cut sausages into circles, potatoes into strips, onions into cubes.
2. Fry onions with mushrooms and onions with sausages separately in vegetable oil.
3. Lightly fry the potatoes.
4. Pour water into the pots, put potatoes, salt, mushrooms, sausages, a spoonful of sour cream and put in the oven for one hour.

How to cook mushrooms in a pot with potatoes

Mushrooms in a pot with potatoes

Before cooking mushrooms in a pot with potatoes, you should collect all the ingredients

• 1 kg potatoes
• 1 onion
• 300 g champignons
• 250 ml cream
• 200 g hard cheese,
• greenery
• vegetable oil
• ground black pepper
• salt

Cooking method

Wash and peel the potatoes, cut into slices. Peel the onion and cut into half rings. Wash and peel the mushrooms, and then cut into slices.

Place potatoes, onions and mushrooms in layers in pots. Salt the cream and add pepper. Mix well and pour into the pots.

Preheat the oven to 200°C and cook for 30 minutes. Sprinkle with cheese and herbs. Cook for another 15 minutes.

Lenten dish

Preparing the products will take a minimum of time, then all that remains is to put the preparation in the oven and wait for the aromatic dish. It’s very convenient, and it turns out healthy and tasty.

What do you need:

• six potato tubers;
• bulb;
• vegetable oil;
• 200 g fresh champignons;
• two glasses of water;
• pepper;
• salt.

In addition to the above ingredients, you can buy a special seasoning for mushroom dishes, but this is not necessary. To enhance the taste of champignons, it is recommended to add fenugreek, but this is optional.

How to cook:

1. First you need to turn on the oven and heat it to 200 degrees.
2. Chop the onion and saute it in a frying pan in sunflower oil (or any other).
3. Chop the champignons quite large and add to the onion, salt and pepper, add mushroom seasoning if desired, and fry over moderate heat until the liquid has evaporated. At the same stage, fenugreek is added to the frying pan, which is placed whole, and after the frying process is completed, discarded.
4. Peel and cut the potatoes, add salt and stir. Fill the pots three-quarters full. Place champignons and onions on top, then pour in water so that it does not cover the mushrooms.
5. Place the pots in the oven for about 40 minutes. Readiness is determined by the softness of the potatoes.

Remove the pots of potatoes and champignons from the oven, decorate with herbs and place on the table. This dish needs to be eaten hot. If desired, you can add crushed garlic to it and let it stand for 10-15 minutes. Those who do not accept lenten dishes can add a piece of butter to the pot of prepared potatoes.

Food in a pot stays hot for a long time and can be kept in a preheated oven for some time.

Julienne with mushrooms: recipe in pots

Julienne with mushrooms

The recipe for julienne with mushrooms in pots will win the hearts of even the most discerning gourmets.

Ingredients

• 400 g champignons
• 200 g cream cheese
• 2 onions
• 100 g hard cheese
• vegetable oil
• salt

Cooking method

Wash and peel the mushrooms, chop finely. Grate hard cheese on a fine grater. Peel the onion and cut into half rings, fry in oil until golden brown.

Fry the mushrooms without oil until the water boils away. Mix onions with mushrooms. Add cheese and stir. Simmer for 10 minutes over medium heat, stirring constantly. Place in pots.

Grate the cheese and pour into the pots. Cook for 15 minutes at 200 °C.

conclusions

Potatoes with mushrooms in the oven are an excellent option for a hearty and healthy second course. It is universal, equally suitable for both children and sensitive adults. The recipe is extremely simple and economical, however, it can feed both a large family and a crowd of guests. Everyone will be happy.

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Beef stew in pots with mushrooms

Beef stew with mushrooms

Properly cooked beef with mushrooms in pots in the oven has a rich taste and special softness.

Ingredients for One Pot Mushroom Stew include:

• 400g beef
• 200 g champignons
• 7 potatoes
• 3 carrots
• 1 onion
• 35 g butter
• 2 tbsp. l. vegetable oil
• 1 tsp. dry basil
• 1/2 cup milk
• 100 ml dry red wine
• 2 tomatoes
• ground black pepper
• salt

Cooking method

Peel the onion and chop finely. Wash and peel the carrots, grate them on a coarse grater. Wash the tomatoes and cut into cubes. Wash the champignons, peel and cut into thin slices. Wash the meat and cut into small cubes.

Fry onions, carrots and tomatoes in oil over medium heat for 7 minutes, stirring occasionally. Add the meat and fry over high heat for 10 minutes, stirring constantly.

Add salt and pepper, wine and simmer until half the wine has evaporated. Separately, fry the mushrooms until golden brown. Wash, peel, boil the potatoes and, adding milk, make a puree.

Arrange vegetables and meat in pots. Place mashed potatoes on top. Brush with butter and level with a fork. Cook at 180°C for 15 minutes.

With meat and bell pepper

Another recipe for cooking meat in pots with potatoes and champignons - with veal or lean pork. For those who do not like the taste and smell of bell pepper in such dishes, it is recommended to replace it with a tomato or two spoons of tomato sauce.

So what are the ingredients:

• 350 g meat;
• one onion;
• half a carrot;
• 10 champignons;
• one bell pepper;
• three tablespoons of vegetable oil;
• two small potatoes per serving:
• Provencal herbs;
• salt;
• ground pepper;
• broth or water.

How to cook:

1. Clean the meat from films, rinse with cool water, dry and cut into small portions. You shouldn’t divide it too coarsely, otherwise it will take longer to cook.
2. Pour vegetable oil into a hot frying pan, add the meat and fry the pieces over fairly high (but not maximum) heat until they are “sealed” on all sides. Cook with constant stirring until the color changes, then reduce the heat and leave for another 10 minutes, stirring occasionally. There is no need to fry the meat too much; a slightly golden crust is enough.
3. Clean the vegetables. Cut the onion into quarters of rings, carrots into halves of circles, potatoes into pieces the same size as meat, mushrooms into slices.
4. Transfer the meat to a plate. Add oil (if necessary) to the same pan, add onions and carrots and cook until soft. Then add the champignons and turn up the heat. When the juice from the mushrooms has evaporated, the contents of the pan will fry. After this, add spices - ground pepper, bay leaf. You can add garlic if you wish.
5. Now you need to fill the pots. Pour a little oil on the bottom, put a layer of potatoes so that the container is one third full, pepper and put a bay leaf. The next layer is meat, followed by mushrooms with carrots and onions. Place the remaining potatoes and bell peppers on top, compact them a little and pour boiling water (or broth) salted to taste. Pour water into the pots so that it covers the potatoes, but not to the very top, otherwise it will leak out from under the lids when boiling. If there are no lids, cover with foil or make a flat cake out of flour and salted water.
6. Place the pots on the middle rack of the oven at 220 degrees. When the contents begin to boil, reduce the temperature to 170. Bake until done. Total time in the oven is approximately one and a half hours. Readiness is checked by the softness of the potatoes - they should crumble.

Remove the pots from the oven, after about ten minutes you can take them to the table. It is recommended to eat potatoes with meat and mushrooms directly from the pot, without putting them on a plate. If desired, you can add a spoonful of sour cream, chopped herbs and garlic.

Liver and vegetables with mushrooms in pots

Liver and vegetables with mushrooms

Juicy liver and vegetables with mushrooms in pots have a rich mineral and nutritional composition.

Ingredients

• 200ml sour cream
• 1 onion
• 200 g mushrooms
• 5 potatoes
• 400 g beef liver
• 1/2 cup water
• greenery
• vegetable oil
• ground black pepper
• salt

Cooking method

Wash and peel the potatoes, cut into cubes and fry in oil over medium heat until crisp. Wash the liver and cut into thin strips, fry in oil over high heat for 5 minutes, stirring constantly.

Peel the onion and cut into half rings. Add to the liver and reduce heat to medium. Wash and peel the mushrooms, cut into thin slices and add to the liver, salt and add pepper, sour cream and water. Bring everything to a boil and remove from heat.

Place potatoes in pots. Place liver and gravy on top. Cook at 200°C for 25 minutes. When serving, sprinkle with herbs.

Delicious Bulgarian-style meat in pots with pumpkin - step-by-step video recipe

Meat in pots is prepared in so many countries, but they add their own flavor to it. This is made with local produce and vegetables. For example, in this Bulgarian recipe, sweet pumpkin and bell pepper appear, and in addition to them, beans and peas. The combination is amazing. Delicious baked beef and a whole explosion of vegetable flavor, but no potatoes. Nourishing and delicious. Be sure to try this roast. I haven’t regretted for a minute that I found and tried this recipe. It is even more appropriate when the pumpkin harvest season approaches. After all, everything tastes best when it’s fresh.

This is the kind of yummy you will definitely get.

Potatoes with breast and champignon mushrooms in pots

Potatoes with breast and mushrooms

Potatoes with breast and mushrooms in pots can become a family favorite dish. The most important thing is to properly cook the champignon mushrooms in a pot so that they remain juicy.

Ingredients

• 5 potatoes
• 200 g brisket
• 200 g champignons
• 1 tbsp. l. flour
• 2 tbsp. l. mayonnaise
• 200g cheese
• 50 g butter
• vegetable oil
• greenery
• ground black pepper
• salt

Cooking method

Peel the mushrooms and cut into strips. Cut the mine into small cubes. Fry mushrooms and brisket in oil over medium heat for 10 minutes, stirring occasionally.

Wash and peel the potatoes, grate and mix with flour, brisket, mushrooms and sour cream. Grate the cheese and add half to the potatoes. Mix the potato mixture well. Grease the pots with butter and add the potato mixture.

Sprinkle with remaining cheese. Cook at 200°C for 50 minutes.

• Author: Tatyana
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How to make a dish original

Potatoes with mushrooms baked in a pot are, of course, not a dish for every day, especially during a diet. If you receive such a portion of carbohydrates every day, weight loss will turn into gain.

Potatoes with mushrooms are, rather, a permissible liberty for variety, when you want to enjoy yourself, but you can’t go beyond the limits. A few recommendations that will make this treat even more interesting in gastronomic terms:

1. Potatoes and mushrooms go well with garlic. You can add whole cloves or chopped ones. In summer you can also add garlic arrows, juicy and spicy.
2. If you want to make the dish juicier, coat it with lean mayonnaise, but without fanaticism.
3. Instead of fresh mushrooms, dried ones are suitable. Before using them in cooking, the mushrooms are soaked for at least 12 hours and washed thoroughly.
4. The list of vegetables is not limited to recipes. You can add any fruit depending on your tastes and season.
5. You can serve the dish either in one large pot or in small portions.

Slow cooked mushrooms in pots

My brother firmly believes that cooking in earthenware transforms food in the best way. We tested this recipe on enameled cast iron, as well as in a heat-resistant glazed saucepan purchased at an Asian market in Moscow for less than $20. The latter actually produced moister and more flavorful mushrooms.

Recipe ingredients:

• 500 g whole white mushrooms
• 6 cloves garlic, chopped
• 1 1/2 tablespoons olive oil
• Thyme stems (optional)
• Kosher salt
• Freshly ground black pepper

Step by step recipe:

1. Clean the mushrooms with a soft brush. Cut off and discard the very end of the stems.
2. Place the mushrooms in a ceramic pot (at least 1 liter capacity), then add the garlic, oil and thyme stems, if using, stir everything together. Cover with a crumpled piece of parchment paper placed directly on top of the mixture. Cover the pot and simmer over low heat for 45 minutes, shaking the pan occasionally to ensure the mushrooms cook evenly.
3. Open the lid and season with salt and pepper to taste. Discard the thyme stems and serve hot.