Mushrooms with sour cream and potatoes in a frying pan

Sometimes we forget simple recipes that we often cook during the mushroom season. Especially when we harvested fresh potatoes and went into the forest to pick mushrooms. Mushrooms in the basket can be different - boletus, porcini mushroom, honey mushroom, or any other. You can use one type, or all together. You can cook in pots in the oven or in a frying pan. A common ingredient in this is sour cream. It’s not tasty to cook, it just won’t work... The mushroom aroma will permeate the entire kitchen, and fried mushrooms with onions can be laid out on fresh bread, like a sandwich, and tasted not just for salt, but to enjoy wild mushrooms as a bite with a spoonful of thick sour cream.

And remembering the still warm autumn days, I wanted to cook potatoes with mushrooms and sour cream, using the most affordable mushrooms - champignons. I didn’t want to take artificial honey mushrooms, or any others. The most optimal and correct option, if you don’t have real mushrooms on hand, is to use champignons. They will turn out very tasty and satisfying.

The recipe you will see is very simple and quick to follow. At the same time, it deserves attention on any table, at any time of the year.

Stewed potatoes with mushrooms in sour cream. Recipe for oven pots

Ingredients:

Potatoes (preferably fresh new potatoes)
Mushrooms (you can use any, I used champignons)
Onions (for frying with mushrooms)
Sour cream (5-7 minutes before readiness, a couple of tablespoons)
Salt pepper - to taste

These ingredients can be used to prepare potatoes with mushrooms in the oven. If you make it on a baking sheet, then simply alternate layers, starting with potatoes, then fried onions and mushrooms, and grease the top with mayonnaise or sour cream. In pots it’s the same, only you can put a little more onions and mushrooms in a layer on top of the potatoes, and in addition to that, finely chopped chicken, and sour cream on top. You will get potatoes in pots with broth inside. Delicious!

We will look at a step-by-step photo recipe for stewed potatoes in a frying pan, which tastes and the composition of the broth is exactly the same as in pots. And here there is no need for unnecessary words, because this is the simplest stewed potatoes in sour cream. So let's get down to business...

Potatoes with mushrooms with sour cream in a frying pan - it's very tasty! Be sure to try it for dinner...

If you manage to find good wild mushrooms at the market, it would be a sin not to cook something tasty with them. You don’t have to make a fancy dish; mushrooms with potatoes are also a great option!

INGREDIENTS

To cook potatoes with mushrooms with sour cream in a frying pan you will need:

Chanterelles (or others to your taste) - 1 kg;
Potatoes - 0.8 kg;
Onion - 1 pc.;
Sour cream - 300 g;
Vegetable oil - to taste;
Salt, pepper - to taste.

COOKING

Wash the mushrooms well. Fill them with salted water and put on the stove, bring to a boil.
After boiling, cook for about 15 minutes. Then drain the water.
Cut the boiled chanterelles in half (if the mushrooms are large, the small ones can be left whole).
Cut the onion into cubes and fry in vegetable oil until golden brown.
Potatoes can either be fried (then add the onion later) or added to the onion (boiled and cut into pieces).
Stir and cook (simmer) covered for about 15 minutes, don’t forget to check the salt and pepper.
Add the chanterelles to the frying pan with the potatoes and onions, add sour cream and mix.
Simmer under the lid for 5-7 minutes.
Serve the prepared mushrooms with potatoes in sour cream piping hot, sprinkle with herbs before serving (dill will not be superfluous).

PS. The dish can be served with vegetable salad.

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With vegetables

If you want to diversify the dish or make a beautiful presentation for guests, you can use stewed or fresh vegetables. You can simmer together with potatoes or in a separate pan. the main thing is not with mushrooms.

Suitable for stewing:

Bell peppers;
Tomatoes;
Zucchini;

The ideal option would be not to mix vegetables with potatoes, but to serve all three components (vegetables, whites and potatoes) on a platter next to each other.

If you prefer fresh vegetables, simply chop them as you like and serve on a separate platter.

Advice! Our recipe goes well with white wine. Along with the main course, serve a glass of wine and a plate of hard and soft cheeses. Honey and grapes will also be useful.

Fried potatoes with mushrooms and sour cream

In our country, fried potatoes are one of the most favorite national dishes. Try cooking it with mushrooms and sour cream; although it will be high in calories, it will be very tasty and satisfying.

It is very important to fry such potatoes in two pans, in one - mushrooms and onions, in the other - potatoes, then everything is mixed together. Do not neglect this advice, otherwise, if you fry everything together in one pan, you will end up with potato porridge.

Ingredients:

potatoes - 1 kg;
mushrooms (champignons or any forest mushrooms) - 500 g;
onion - 1 pc.;
sour cream - 150 gr;
greens (parsley) - 0.5 bunch;
salt - to taste;
ground black pepper - to taste;
vegetable oil.

Preparation:

Pour 2-3 tbsp into the pan. l. vegetable oil, fry onions, cut into thin half rings, until soft. Add champignons, cut into slices, to the onion, fry until golden brown, add salt and pepper to taste, add sour cream a couple of minutes before readiness, stir.

Pour vegetable oil into another frying pan, let it heat well, add chopped potatoes, fry over high heat for about five minutes without stirring. Using a spatula, carefully turn the potatoes from bottom to top without stirring. And so turn over three or four times during the entire frying period. It is very important not to stir the potatoes, but to turn them over so that they remain intact and do not fall apart. Fry until golden brown, add salt and pepper at the end.

When the potatoes are ready, add mushrooms with sour cream, chopped herbs, stir, cover and simmer for about five minutes. Serve immediately.

Potatoes with mushrooms and sour cream

Potatoes with mushrooms and sour cream are a truly homemade dish. It is better to prepare such potatoes from forest mushrooms, such as chanterelles, boletuses or porcini mushrooms. You can use fresh, frozen or dried mushrooms. Potatoes with mushrooms and sour cream go very well with dill. If you don't have fresh dill, you can add dried dill.

To the hostess in the piggy bank

Mushrooms themselves have a bright taste and a very pronounced aroma, so you should not complement and highlight their taste and smell with strong spices. A pinch of ground dry mushrooms acts as an independent spice in some dishes, making them smell delicious. This suggests that the taste of this product is very high and does not require accompaniment.
The best seasonings for the above dishes are sea salt, ground white pepper, and nutmeg. The finished dish can and is even recommended to be sprinkled with fresh, finely chopped fragrant herbs: dill, cilantro, parsley, rosemary.
Instead of salt, you can use soy sauce, especially if you are preparing an oriental recipe.
It is very tasty to eat potatoes with mushrooms with black bread sprinkled with caraway seeds.

Compound:

Forest mushrooms – 400 g
Potatoes – 6-7 pcs.
Onion – 1 pc.
Sour cream – 400 g
Salt - to taste (about 1-1.5 teaspoons)
Pepper - to taste
Dill (fresh or dried) - to taste

Preparation:

Wash and peel the potatoes in advance. Cut the potatoes into thin strips and rinse to remove excess starch.

Peel the onion and cut into small cubes. It’s better to take a larger onion, it will be tastier. Heat a little vegetable oil in a frying pan and add the onion. Fry the onion over low heat, stirring occasionally until golden brown. The onion should not only become transparent, but also fry a little. This will take approximately 15 minutes.

While the onions are frying, prepare the mushrooms. If you are using frozen mushrooms, then, without defrosting, place them in a colander and rinse under cold water, removing dirt. The mushrooms will quickly defrost on top, but will remain frozen inside, which is exactly what we need, since mushrooms are cut best in this form. Cut large pieces into smaller ones so that the mushrooms are cut evenly.

If you are using dried mushrooms, soak the mushrooms in cold water for 1 hour before cooking. Then squeeze the mushrooms and chop if necessary.

If you are lucky and have fresh forest mushrooms, then simply wash and cut them into small cubes. These mushrooms will look the most appetizing in the final dish.

Add the prepared mushrooms to the fried onions and stir. Fry over low heat for 5 minutes.

After 5 minutes, the mushrooms will release juice. It is at this point that you will need to add the pre-cut potatoes. If there is not enough juice, add a little water, otherwise the potatoes will remain raw.

Simmer the potatoes with mushrooms over low heat under a closed lid for 15 minutes. Then add sour cream, salt, pepper and dried dill. If you use fresh dill, then reserve it for the finished dish so that you can sprinkle it directly onto each serving. Before adding sour cream to the pan, add 3-4 tbsp. spoons of boiling water, so it will not curl in a hot dish. Simmer the potatoes with mushrooms and sour cream for another 5 minutes with the lid closed.

After 5 minutes, the aromatic homemade potatoes with mushrooms are ready, serve them hot, garnished with herbs. This time I used frozen boletus mushrooms, it turned out very tasty, but ready-made boletus mushrooms tend to darken and the dish turns out a little gray, so next time I will definitely try to cook potatoes with chanterelles.

Below you can watch a funny video:

Recipe for stewed potatoes with chicken in sour cream sauce

It must be said that chicken goes well with potatoes, both in the oven and when fried. The recipe for fried potatoes with chicken is almost completely the same as the previous one, so it’s impossible not to mention this cooking method, such as stewing. You will need a frying pan with edges to simmer the potatoes. If you have mushrooms, chicken, potatoes, oven, sour cream and onions, then start the process!

Start by making the sour cream garlic sauce so that it has time to set while you prepare the rest of the ingredients. In order to prepare it, you will need: sour cream, garlic, spices to taste, a little vegetable oil and water. First mix sour cream with garlic and spices, and then pour in a little vegetable oil and mix thoroughly. Pour in a medium amount of water and stir again. This may seem strange, but stewing requires a liquid consistency, which can be achieved using just water. You can put the sauce in the refrigerator or leave it in the room - in any case, it will just infuse.
Peel, wash and cut the potatoes into thin rings or half rings.
Do the same with mushrooms and onions.
Rinse the chicken and cut into small pieces of medium thickness and length.
Heat a frying pan and pour some vegetable oil onto it. Place the chicken and potatoes in it and fry them just a little.
After lightly frying the first ingredients, add the rest: mushrooms and onions. Once you have them in, slowly and gradually pour in the sour cream sauce. The chicken and potatoes should be at least half covered in the sauce.

Cover the pan with a lid and stir the mixture occasionally. Simmer for approximately 10-15 minutes over low heat, then leave covered for a few minutes. While stewing, you can add a raw egg or grate cheese. Serve!

You are given a wide variety of variations on how you can cook potatoes in sour cream with mushrooms. All these recipes are interesting in their own way, and the dishes are delicious, so choose the one that seems closest to you. Cooking mushrooms with potatoes with sour cream according to these recipes will not give you much difficulty.

How to cook potatoes with mushrooms in sour cream

Potatoes, mushrooms and sour cream are products from which you can prepare many tasty, varied and healthy dishes. They can be prepared according to different recipes and the result will always be delicious.

Ingredients	Quantity
potato -	1 kg
White mushrooms -	300 grams
bay leaf -	1 PC.
onion -	2 pieces
salt -	taste
vegetable oil -	for frying
sour cream -	0.5 cups
flour -	30 grams
ground pepper -	taste
Cooking time: 60 minutes	Calorie content per 100 grams: 100 Kcal

To prepare this dish, it is best to use a thick-bottomed pan so that all the ingredients cook well and evenly.

The potatoes are peeled, washed, cut into small slices and filled with water so that they do not darken;
Cut the onion as finely as possible, fry over low heat until it becomes transparent - about 10 minutes;
The mushrooms are cut into slices and placed in a frying pan with the onions, cooked for 10 minutes, flour is added, then sour cream and everything is mixed well;
The fried vegetables are transferred together with the potatoes into a saucepan, filled with water so that it only slightly covers the vegetables, everything is salted and peppered, a bay leaf is added and it is sent to the fire;
Simmer mushrooms and potatoes for 25-30 minutes.

When the dish is ready, you need to let it brew for 10 minutes and serve. If desired, you can sprinkle finely chopped herbs on top.

Cooking tips

From simple products that every person has in the refrigerator, you can always prepare something tasty and unusual. Potatoes with mushrooms are one of these dishes.

There are different mushrooms, it is best to buy them in the store, it is safer and more reliable. For fried potatoes, you can use champignons, boletus, honey mushrooms, boletus, boletus, russula and white mushrooms. These varieties of mushrooms do not require boiling and cook quickly.

If the mushrooms you come across are a little old, you need to use only the cap, and it is better to throw away the stem so that it does not spoil the taste of the dish. After cleaning, they are immediately cut and cooked so that their appearance does not deteriorate and they do not absorb unnecessary aromas.

During cooking, champignons quickly change their smell and taste if you add a lot of hot spices to them, so it is better not to overuse spices. Before frying, pickled mushrooms must be washed in cold water to remove excess acid and salt.

Garlic, herbs, and onions are most often used to season fried potatoes, but allspice, nutmeg, and cloves can be added in minimal quantities.

Recipe for fried potatoes with honey mushrooms, onions and sour cream in a frying pan

Fried potatoes with mushrooms are an incredibly tasty, aromatic and satisfying dish. It is prepared quickly and easily, without any special difficulties.

0.7 kilograms of potatoes;
300 grams of pickled mushrooms;
1 onion;
150 milliliters of sour cream;
olive oil – 3 tablespoons;
salt;
dill;
ground pepper.

Cooking time: 55 minutes.

Calorie content per 100 grams: 104 kcal.

It is best to choose potatoes that are not yellow. It cooks quickly, unlike other varieties, and is very tasty.

Peel the potatoes, wash them, cut them into 1.5 centimeter cubes.
Heat a frying pan, pour oil into it, add potatoes and cook for 5 minutes without a lid, then add finely chopped onion and fry for another 15 minutes, stirring occasionally;
Pepper the contents of the frying pan, add salt, honey mushrooms and fry over low heat for 5 minutes under the lid;
Add sour cream, mix everything and bring to readiness, then add chopped dill, cover with a lid and leave to steep for a few minutes.

The dish can be served with fresh vegetables and various pickles.

Cottage cheese casserole for kids - try preparing the dish according to our recipes.

Recipe with photos and step-by-step recommendations for traditional miso soup.

Make a warm pork salad - it's really tasty and unusual.

conclusions

Fried potatoes with porcini mushrooms are an excellent dish not only for an ordinary evening, but also for some holiday. Your guests will definitely be surprised, much more than with some caviar or steak. Especially if, with the help of a beautiful presentation, you turn a simple dish into a delight with the help of additions such as sour cream or vegetables.

Be sure to write in the comments any of your special recipes with porcini mushrooms, as they are very aromatic. It allows many products to perfectly reveal all the subtleties of tastes and smells.

Baked potatoes with champignons in sour cream in the oven

Every woman can afford to cook dinner in the oven. Baked dishes are very flavorful and retain most of the nutrients and vitamins.

potatoes - 5 pieces;
champignons – 300 grams;
150 milliliters of sour cream;
salt;
ground pepper.

Cooking time: 55 minutes.

Calorie content per 100 grams: 103 kcal.

To prepare this dish, you can take not only champignons, but also porcini mushrooms and chanterelles, which will make it even tastier and more aromatic.

The champignons are cut into small cubes and fried for 10 minutes in a frying pan;
Potatoes are thoroughly washed, peeled and cut into thin slices;
Place potatoes, champignons in a deep bowl, salt everything, add ground pepper to taste, sour cream and mix well;
Place everything in a greased pan and place in an oven preheated to 200 degrees for 30 minutes;
Chop the dill and sprinkle it on the dish, bake for another 10 minutes.

No one can refuse such a dinner. Mushrooms give the dish an extraordinary aroma and taste. During cooking, you can use various herbs and spices that you have in the house.

In what form are porcini mushrooms suitable?

In fact, any mushrooms are suitable for frying, except salted and pickled ones. Some people can eat this and even enjoy it. But we won’t recommend it, because there is a high chance that you won’t like it and the dish will simply be ruined. There are two main types of porcini mushrooms for frying:

Fresh. They are either looked for in the forest or bought for a lot of money in a store. Easy to prepare. They only require washing and cleaning from natural imperfections.
Dried. Sold in stores. They are relatively inexpensive. Before cooking, rinse thoroughly and cook until boiling before frying.

Once you have decided which mushrooms you are using, further preparation will be exactly the same. So let's move on to the preparation steps.

Mushrooms in sour cream with potatoes and cheese in pots

Potatoes baked in pots are an ideal dish for a holiday table. It turns out very aromatic and tasty if you use not only champignons, but supplement it with other varieties of mushrooms.

champignons – 0.3 kilograms;
300 grams of potatoes;
salt;
20 grams of dried porcini mushrooms;
vegetable oil;
salt;
onion – 1 piece;
pepper;
50 grams of cheese.

Cooking time: 70 minutes.

Calorie content per 100 grams: 110 kcal.

Porcini mushrooms are washed well, filled with water for 20 minutes;
Peel the potatoes, cut into cubes and fry in a frying pan until golden brown;
Cut the onion into cubes and fry in oil for 3 minutes, add sliced champignons, porcini mushrooms, salt, pepper and cook for another 5 minutes;
Place mushrooms, potatoes, sour cream, white and champignons, sour cream in layers in a pot and sprinkle everything with grated cheese, add a little water;
Bake for 45 minutes at a temperature of 160-180 degrees.

The finished potatoes are very soft, tender and appetizing.

Baking method

What are the advantages of the baking method?

Firstly, it is important to note that an oven-baked dish is always lower in calories than a fried one. So all “dieters” should take note that when losing weight, dishes are usually stewed or baked, but definitely not fried.

Secondly, compared to frying, when baking foods, in most cases the greatest amount of nutrients and vitamins remains. Another advantage of baking is the variety of dishes. You can simply bake in sour cream sauce, or you can, for example, make a casserole or bake in pots.

Potatoes in sour cream and mushroom sauce in a slow cooker

A multicooker is a real kitchen assistant that can help out at any moment. With its help, you can prepare a delicious and satisfying dinner very quickly and without unnecessary hassle.

onion – 1 piece;
1 carrot;
0.5 kilograms of potatoes;
200 grams of champignons;
vegetable oil – 2 tablespoons;
0.5 glasses of water;
salt;
sour cream – 100 milliliters;
2 cloves of garlic;
5 black peppercorns;
2 bay leaves.

Cooking time: 1 hour 20 minutes.

Calorie content per 100 grams: 82 kcal.

Peel and wash the vegetables, cut the onions and potatoes into cubes, mushrooms into slices, grate the carrots;
Place onions, carrots, potatoes, then champignons in a bowl, add vegetable oil, water and place it in a slow cooker;
Cook in the “stew” mode for 40 minutes, turn off;
Add salt, bay leaves, peppercorns and half a glass of sour cream, mix everything and cook for another 10 minutes;
Chop the garlic and herbs and sprinkle over the potatoes.

This dish is best served hot, along with freshly baked and fragrant bread. A delicious dinner will be appreciated by all family members, but you just need to remember that mushrooms are contraindicated for young children, they are too heavy for their stomach.

Tips for the recipe

Here I would like to share some tips and recommendations:

You can use not only champignons, but also any other edible mushrooms.
You can cook not only in a frying pan, but also in a slow cooker.
Instead of sour cream, you can use cream sauce - it will turn out no less tasty.
It is recommended to decorate the dish with herbs; in addition, they will add a piquant taste.
Additionally, you can use carrots and sweet peppers.

You can use not only champignons, but also any other edible mushrooms

Potatoes with mushrooms with sour cream and cheese crust

Baked potatoes with cheese are a dish that can be served on a holiday table. It turns out to be incredibly tasty, aromatic, satisfying and at the same time beautiful.

large potatoes - 6 pieces;
butter;
onions – 2 pieces;
boletus – 0.5 kilograms;
sour cream – 200 milliliters;
cheese – 150 grams;
salt;
pepper.

Cooking time: 65 minutes.

Calorie content per 100 grams: 112 kcal.

Peel the potatoes, wash them, cut them into circles and place them on a greased baking sheet, add salt and pepper;
Place onion cut into half rings on top;
Cut the butter into small cubes, fry and place in a mold;
Pour sour cream over everything, sprinkle grated cheese on top, cover the pan with foil;
Bake in the oven for 35 minutes at 180 degrees, then remove the foil and cook for another 10 minutes.

The dish turns out to be extremely tasty; mushrooms, cheese, vegetables and sour cream are combined perfectly, so everyone will like it, especially men.