Potatoes with mushrooms in the oven

The main advantages of cooking potatoes with mushrooms in foil in the oven are that the juice released by the ingredients does not evaporate, so the loss of nutrients is minimal. In addition, with this baking method, the aromatic properties of the products are better preserved. When preparing potatoes with mushrooms in foil, do not forget that you need to wrap all the ingredients as tightly as possible, otherwise the juice will leak out and begin to burn, and the dish itself will turn out tough.

Potatoes with mushrooms with sour cream and cheese in the oven

This casserole recipe is quick and easy to prepare. It is very aromatic, tasty and aesthetically pleasing. Even a picky gourmet will appreciate this dish. It's a pleasure to cook such a delicious dish. Potatoes covered with a thick layer of fried mushrooms and melted cheese, what could be tastier?! Serve the casserole for lunch, and your family will appreciate the dish. Complete the dish with a salad of fresh vegetables and herbs or pickles.

Ingredients:

jacket potatoes – 1 kg
champignon mushrooms – 700 g
hard cheese – 300 g
cream 20% - 200 ml
chicken eggs – 2 pcs.
large onion – 1 pc.
vegetable oil – 4 tbsp. spoons
garlic – 2 cloves
salt - to taste
ground white pepper - to taste

Preparation.

Boil the potatoes in their jackets until tender and let cool.

Crush the garlic with a knife, fry it in vegetable oil in a frying pan for aroma and remove.

Add onion cut into thin half rings to the pan and fry it until transparent.

Cut the champignons into thin slices and add to the onion.

Add salt, pepper and fry until done.

To make the filling, beat the eggs with pepper and salt.

Add cream, grated cheese and mix well.

Peel and cut the potatoes into slices. Place it in a single layer in a baking dish.

Evenly distribute a layer of fried mushrooms and onions on top.

And pour the prepared sauce over it.

Place the filled form in an oven preheated to 180 degrees for baking for about 30 minutes. You can serve this casserole on the table for lunch or dinner with a salad of vegetables and herbs.

Bon appetit!

Potatoes with mushrooms with sour cream and cheese in the oven, Author

Ingredients

fresh potatoes – 1 kg;
large champignons – 600 g;
onions – 2 pcs.;
freshly ground black pepper – 1/4 teaspoon;
rosemary (dry) – 1/2 teaspoon;
vegetable oil – 30 ml;
fresh parsley leaves
For the sauce:
sour cream 20% – 4 tbsp. l.;
drinking water – 600 ml;
wheat flour – 1.5 tbsp. l.;
turmeric – 1 teaspoon;
coarse sea salt – 1 tsp;
thyme (dry) – 1/4 tsp.

How to cook baked potatoes and mushrooms in the oven

Peel the onions, cut them into half rings, and place them in a frying pan with hot vegetable oil. Sauté the onion for approximately 7-8 minutes. During this time it will become slightly golden. The main thing is not to overcook the onion, otherwise it will acquire a bitter taste, and this will radically spoil the taste of the dish.

We wash the mushrooms, dry them and cut each mushroom into 6-8 parts depending on the size of the mushroom. You should not cut them very finely, as they shrink in size during heat treatment. Add the champignons to the onions and stir. While they are fried with onions, let's prepare the sauce.

Advice. To prepare this dish, it is not at all necessary to choose champignons. Potatoes will go well with porcini mushrooms or chanterelles. But it is worth remembering that wild mushrooms must be soaked in cold water for at least 1 hour before heat treatment.

To make the sauce, combine flour with 100 ml of water and stir until mushy in a separate bowl. Place sour cream, salt, turmeric, thyme in a saucepan and add the remaining water. Mix all the ingredients thoroughly, then pour the diluted flour into the pan with the sauce. Mix everything with a whisk and make sure there are no lumps.

Advice. Sour cream can be replaced with cream with a fat content of 10%. But you should not choose too heavy cream (40%). They can make the sauce too thick and cloying in taste.

Pour the resulting sauce into the frying pan with the mushrooms, let it warm up for no longer than five minutes, and remove from the stove. You should make sure that the sauce does not boil in the pan, otherwise the sour cream may form lumps.

Grease a heat-resistant form with oil. Cut the peeled potatoes into cubes similar in size to the size of the mushrooms. Place in pan and sprinkle with rosemary.

Pour the mushrooms in the sauce onto the potatoes and mix them carefully. Remember that the sauce is hot.

Close the mold with a lid. If there is no lid, cover the pan with foil and secure it on the sides. Place the potatoes and mushrooms in a cold oven. We set the mode to 160° for 100 minutes. As the oven heats up, the sauce will not have time to thicken quickly enough to allow the potatoes to cook, which is why you should not put them in a hot oven.

A minute before the end of cooking the potatoes with mushrooms, prepare the dish and light the candles. This will keep the dish hot throughout lunch or dinner.

Remove the potatoes and mushrooms from the oven and garnish with fresh parsley leaves. Our dish is ready.

Cooking tips:

Baked potatoes with mushrooms in the oven can be served in portions. If guests are expected to come, then this dish can be prepared in portioned clay pots or small ceramic forms. For a more impressive presentation, you can replace the lids of the pots with flatbreads made from yeast dough. The bread cakes will be cooked together with the potatoes in the oven, and this way you will serve not only a hearty dish, but also freshly baked bread. To make the bread cakes harmonize with the overall taste of the potatoes, you can add rosemary leaves to the yeast dough. This will add piquancy to the baked goods.
You can use cheese to create a tastier crust. They need to mash potatoes already cooked in the oven. The cheese is grated on a coarse grater and the dish is placed in the oven for 10 minutes. If the oven has a grill function, the cheese crust will turn out crispy and golden. But even if your oven does not have such a function, do not be upset; melted cheese also looks very appetizing and attractive.
If potatoes with mushrooms are served as an independent dish, then you can serve fresh vegetables and herbs as a side dish, which will create a balance between the fat content of the sauce and the richness of the potatoes.
You can cook these potatoes with meat. It is advisable to choose meat that does not have a specific smell: pork, beef or chicken.

How to cook potatoes with oyster mushrooms in the oven with mayonnaise

A wonderful recipe for incredibly aromatic potatoes with mushrooms. Delicious and aromatic baked in the oven with oyster mushrooms with sour cream and mayonnaise! It cooks quickly and turns out very tasty. This recipe is suitable for lunch and dinner.

Ingredients (for 2 servings):

potatoes – 3-4 pcs.
any mushrooms (you can use oyster mushrooms) – 250 g
sour cream – 2 tbsp. spoons
mayonnaise – 1 tbsp. spoon
green onions - as needed
salt, pepper - to taste

Preparation.

Peel the potatoes and cut into thin slices, add salt, pepper and mix.

Cut the mushrooms into small pieces and fry in a frying pan.

Mix potatoes with mushrooms.

To prepare the sauce, thoroughly mix sour cream, mayonnaise, onion and salt in a bowl.

Place potatoes with mushrooms and sauce in layers in a baking dish and, alternating layers, finish with sauce.

Send the filled form to an oven preheated to 200 degrees for 30-40 minutes until ready.

Serve the finished dish to the table, garnishing it with green onions.

How to cook potatoes with mushrooms in the oven with mayonnaise.
Author https://youtu.be/Z_WaFSdvOwk

Culinary diversity

Champignons are the product that allows you to realize any culinary fantasies to the maximum, especially if they are accompanied by potatoes. Such a food tandem can create many different treats.

For example, champignon caps stuffed with potatoes baked in the oven will easily melt the sophisticated heart of any gourmet. However, this is only one of many different options for such product cooperation.

How to cook: pot or foil

One of the most popular restaurant dishes, which can easily be prepared at home, is potatoes with mushrooms, baked in foil or in pots.

This dish even allows you to create your own recipes. By adding vegetables or cereals, corn, legumes, meat, cream and various spices, you can get something unique and surprisingly tasty every time.

Homemade toppings for the dish

Fillings for potted or shaped recipes may also vary. This can be regular vegetable or meat broth or original sauce. An excellent solution would be an omelet base or batter, which, for example, is best used in muffin tins.

We put the semi-finished and chopped potatoes and mushrooms, onions and tomatoes into molds and fill them with the base. After baking, you get an excellent snack version of this seemingly simple dish of champignons and potatoes.

Hard cheese additive

For most recipes, the most common guest is grated cheese. And there is nothing to object to here, because the delicious, aromatic, stretchy cheese crust is capable of arousing a genuine appetite by its appearance alone. And this, one might say, is an international culinary addition.

National flavor in the recipe

At the same time, we should not forget about national chefs’ tricks.

For example, among Italians, a dish of champignons with potatoes must include tomatoes.
The Greeks have olives and feta.
A Scandinavian treat is simply unthinkable without creamy filling or delicate cream cheese.
Caucasian cuisine will definitely include an abundance of spices and herbs in this recipe.
Mexicans will definitely add chili pepper, because spiciness is their strong point.

In general, no matter what you say, the Slavic version is the tastiest and healthiest, since it involves the presence of ceramic vessels. This is exactly the recipe we will master.

Ingredients

— 6 tubers + —
— 0.3 kg + —
— 0.2 kg + —
— 1 large head + —
— 0.25 l + —
— a pinch or to taste + —
- 1/2 tsp. + —
Nutmeg powder - pinch + -

How to cook champignons with potatoes

Even in ancient Rus', they began to master cooking in ovens in ceramic pots, and it should be noted that such dishes immediately won the recognition of the Slavic public.

To this day, folk cooks actively use the ancient technology of their ancestors, and potatoes stewed with champignons in the oven is one of the most popular pot recipes.

First, we need to properly prepare the products.

Peel the potatoes and cut them into small cubes with a 1.5 cm edge. Chop the onion into thin half rings. We wash the champignons under running water and chop them into 1/6 slices.
Now mix the dressing of cream, salt, nutmeg and pepper in a separate container.
Well, after all the preparations, you can fill the pots: put potato cubes on the very bottom, then sliced onions and mushrooms as the third layer.
Then pour the creamy sauce into ceramic vessels and place them in an oven preheated to 200 o C for 35-45 minutes.
10 minutes before the end of cooking, the pots should be removed from the oven, grated cheese should be poured into each of them, after which we send them back to the oven to finish baking.

This delicious dish should be served directly in ceramic containers with a slice of crispy wheat bread under any vegetable salad.

How to bake potatoes with mushrooms without sour cream and mayonnaise?

Potatoes stuffed according to this recipe turn out very tasty, with a tender and juicy filling and a crispy, appetizing crust. It looks appetizing, the dish can be prepared as a treat for a holiday table. You can add another slice of tomato or bell pepper, but this is a matter of taste.

Ingredients:

medium-sized elongated potatoes – 5 pcs.
champignon mushrooms – 5-6 pcs.
bacon – 150-200 g
suluguni cheese or mozzarella – 150 g
onion – 1 pc.
salt and spices - to taste

Preparation.

Wash the potatoes well, dry them and cut them in half lengthwise.

Grease the baking sheet and the potato cuts with vegetable oil and place on the baking sheet, skin side down. Place it in an oven preheated to 180 degrees until cooked for about 40 minutes.

Cut onions and mushrooms into small cubes. Place the onion in a frying pan with vegetable oil and fry it until translucent.

Add mushrooms to the onion and fry until golden.

Finely chop the bacon.

And send it to the frying pan.

Continue frying until the ingredients are golden brown.

You need to “make boats” from oven-baked potatoes - scoop out the pulp with a spoon, put it in a bowl, add salt and chop it with a fork.

Add the fried filling to the pulp, half of the cheese grated on a medium grater and mix well.

Stuff the “boats” with the resulting filling, with minced meat on top.

Sprinkle with remaining grated cheese.

Place on a baking sheet and place in an oven preheated to 180 degrees for 15 minutes.

It's still very tasty! By the way, this dish can be made with any filling you like.

How to bake potatoes with mushrooms without sour cream and mayonnaise. Author

Lenten recipe for potatoes with mushrooms in a sleeve without cheese

Anyone can prepare an excellent second course using this recipe. Imagine, you don’t even need to fry anything separately. Just put the chopped vegetables in a sleeve and bake. And in the end we get juicy, flavorful potatoes even without additional sauce or sour cream. The juice stays inside!

Ingredients:

potatoes – 1 kg
champignon mushrooms – 300-400 g
onion – 1 pc.
carrots – 1 pc.
vegetable oil - as needed
salt, pepper - to taste

Preparation.

Peel the potatoes, wash and cut into large strips or semicircles.

Cut the onion into thin quarter rings. Grate the carrots on a Korean grater.

Place all the vegetables in a bowl, add salt, pepper, vegetable oil; for those who like it, you can add finely chopped garlic.

Mix everything well and leave for 20-30 minutes.

Take a culinary sleeve, tie it on one side, put the cooked vegetables into it, tie the sleeve on the other side, put it in a baking dish, make a couple of cuts on top and place it in an oven preheated to 200 degrees.

Cook potatoes for 40-60 minutes depending on the variety.

In order for the vegetables to brown, 20 minutes before the end of cooking, you need to cut the top of the sleeve.

When serving, the aromatic dish can be decorated with herbs.

Lenten recipe for potatoes with mushrooms in a sleeve without cheese. Author

Culinary pleasure for gourmets: potato casserole in creamy sauce

Potatoes with champignons in cream in the oven have an even more refined taste. A familiar garden vegetable in the company of juicy mushrooms and an amazing creamy sauce takes on new shades of taste. It’s simply impossible to tear yourself away from such a dish!

Ingredients:

potatoes - 8-9 medium-sized tubers;
mushrooms - 400 g;
20 percent cream - 300 ml;
garlic - 4 cloves;
onion - 1 piece;
carrots (optional) - 1 root vegetable;
dill, parsley;
salt pepper.

Preparation:

On a note! Vegetables can be added raw without pre-frying, but the dish will not be as tasty, although this will shorten its cooking time.

Delicious baked potatoes with sour cream sauce and mushrooms in pots

The dish according to this recipe is prepared quickly, simply and even without meat it turns out very tasty, aromatic and healthy.

Ingredients:

potatoes – 0.5 kg
oyster mushrooms – 0.5 kg
vegetable oil - for frying onions and mushrooms
sour cream, salt, pepper, mushroom seasoning - to taste.

Preparation.

Peel the potatoes, wash them, cut them into small bars or strips and place them in pots.

Cut the onion into small cubes and fry in a frying pan with vegetable oil until transparent.

Add mushrooms, cut into small pieces, fry them until tender. And place in pots on top of the potatoes.

In a bowl, stir about 3-4 tablespoons of sour cream with mushroom seasoning, salt and pepper.

Add water so that the sauce covers the potatoes in the pots, and whisk well.

Pour the prepared sauce into the pots and place them in an oven preheated to 180 degrees.

Bake until done, about 40-50 minutes. Be sure to try it, it's delicious!

Delicious potatoes with mushrooms baked with sour cream in pots.
Author https://youtu.be/0O5BZjJ9Ybg

Pork

Another classic combination of ingredients is pork, mushrooms, potatoes in the oven. This dish can easily feed a large family, because it turns out very satisfying. The secret to quick cooking is cutting the ingredients correctly. If they are chopped thinner, then baking time will take much less. To stew food deliciously, you can pour cream or water over the food before putting it in the oven.

Ingredients:

hard cheese – 0.2 kg;
pork – 0.7 kg;
red onion – 2 pcs.;
pepper and salt - a small pinch;
champignons – 0.4 kg;
vegetable oil – 3 tbsp. l.;
potato tubers – 4 pcs.

Cooking method:

Cut the pork into thinner layers, then beat with a mallet on each side.
Place a layer of parchment paper on a baking sheet, grease it with oil and sprinkle a little salt.
Peel the potatoes and wash them. Then cut into circles and distribute on a baking sheet. Place pieces of meat on top of it.
Wash the mushrooms and cut into small slices. Repeat the same with onions. Fry them in a frying pan, adding a little oil.
Distribute the mushroom frying over the meat.
Sprinkle cheese shavings on top, then bake the dish. This will take about 40 minutes. Recommended cooking temperature is 180 °C.

Roast potatoes with meat and mushrooms in pots

The roast recipe is simple, but it turns out just like in a Russian oven. This is how our grandmothers cooked - tasty and satisfying. Many of us have been familiar with this extraordinary aroma and taste since childhood. And the main secret of this recipe is pre-frying all the vegetables, as well as a piece of butter in a pot and viscous melted cheese. If you don't fry it, everything turns out steamed. Fried vegetables always taste better, although they are fattier.

Ingredients:

pork neck – 800 g
potatoes – 800 g
champignon mushrooms (any kind can be used) – 500 g
sour cream – 4 tbsp. spoons
hard cheese (preferably suluguni) – 150 g
butter – 80 g
onions – 2 pcs.
carrots - 1 pc.
tomatoes – 1 pc.
broth or water – 200 ml
ground hot pepper, allspice peas, salt, bay leaf - to taste

Preparation.

Before placing the ingredients in pots, they must be fried.

Cut the meat into small pieces (do not remove the fat so that the meat is juicy) and place in a well-heated frying pan.

Salt, pepper, fry and place in a bowl.

Cut small champignons into quarters.

Place in a frying pan with the remaining fat, fry until golden, pepper, salt and place in a separate bowl.

Do the same with the potatoes, cutting them into small cubes. Salt, pepper and fry until golden.

Cut the onion into small cubes, fry it until transparent, add the carrots grated on a coarse grater and continue frying. Pour boiling water over the tomato, remove the shell, cut into small cubes, add to the carrots and onions.

Continue frying vegetables for 1-2 minutes, add salt and pepper.

Grate the cheese on a medium grater.

Now that all the ingredients are prepared, you can fill the pots with them. Place a piece of bay leaf, a few peppercorns, a layer of potatoes, a thicker layer of meat, then a layer of mushrooms and a layer of fry on the bottom of the pot.

Place some potatoes, 20 g of butter, a full tablespoon of sour cream, add a little salt and, carefully compacting the ingredients, place grated cheese on top.

Add 50 ml of broth or water to the pot, cover with a lid and place in a cold oven.

The dish is prepared at a temperature of 180 degrees for 40-50 minutes. These ingredients will make 4 pots of a very tasty delicacy.

Delight your family with this wonderful dish!

Roast with meat and mushrooms in a pot. Author

Potato casserole with minced meat and forest mushrooms in the oven

Potatoes prepared according to this recipe can be served as a hot dish on a holiday table. Everyone will definitely like it with its wonderful taste, extraordinary aroma and aesthetic appearance.

Ingredients:

medium-sized potatoes (preferably oblong) – 6-7 pcs.
wild mushrooms – 200 g
minced meat (any) – 400 g
onion – 1 pc.
sour cream 15% - 200 g
chicken eggs – 1 pc.
butter - for greasing the pan
hard cheese – 100-150 g
garlic – 2-3 cloves
cream 10% – 120 ml
vegetable oil - as needed
salt, ground black pepper - to taste

Preparation.

Peel the potatoes, wash and cut into thin slices, add salt and pepper. Grate the cheese on a coarse grater. Cut the onion into thin half rings. Place wild mushrooms, cut into strips, into a frying pan heated with vegetable oil and fry them for 10 minutes.

Add mushrooms to the minced meat, salt and pepper and mix well.

To prepare the filling, pass the garlic through a press, add the egg, sour cream, salt, pepper and mix well.

Grease a baking sheet with butter and place half of the potatoes in an even layer.

Place a layer of onion over the potatoes.

Then spread all the minced meat evenly, add a little filling.

And sprinkle with a little grated cheese. Place the rest of the potatoes on top and pour the filling over them.

To make the potatoes juicy, you need to add cream around the perimeter of the baking sheet.

Place the baking sheet in the oven, preheated to 180 degrees, for 40-60 minutes (depending on the type of potato).

10 minutes before the end of cooking, sprinkle with grated cheese. When the cheese has melted and acquired a golden color, the dish can be served.

Thank you for reading and I invite you to visit my blog more often - it will be interesting. If you like cheese dishes, I recommend preparing lazy cabbage rolls in the oven.

Potato casserole with minced meat and mushrooms in the oven. Author

Potato nests with chicken and mushrooms

An incredibly beautiful and unusual dish. You can use the puree left over from yesterday, or you can make it fresh. The most delicate puree with cheese, with a crispy crust and filling - a surprise of mushrooms and creamy sauce. Mmmmm….

Recipe:

potatoes 5-6 pcs.
cheese 150 g
boiled chicken 150 g
mushrooms 200 g
onion 1 pc.
1 egg

Cut the potatoes into small pieces and cook until tender. The water can be salted as soon as it boils.

Fry the mushrooms in a frying pan with onions, salt and spices. Three cheese on a grater.

Boil the chicken fillet and cut into small pieces.

To prevent the chicken from falling apart and cutting well, boil it in advance and leave it to cool in the refrigerator.

Combine chicken, mushrooms, some cheese in a bowl, salt, add spices to taste. We also add cream to make the filling juicy and mix.

Drain the water from the potatoes, add the other half of the cheese, a little cream, an egg and grind with a masher or blender.

Using a bag or pastry bag, make nests from the puree. Place a couple of spoons of filling inside the nest.

The second option is to bake in portioned forms. Place the filling with mushrooms and chicken on the bottom of the pan.

Place the puree beautifully on top.

We bake both options in preheated to 180 degrees. oven until beautifully golden brown.

Transfer to a plate and serve warm.

Author

Calorie content

If you paraphrase a well-known expression, you get: “What Russian doesn’t like potatoes.” And just a few hundred years ago it was unheard of in Russia. There is an opinion that the root vegetable must be excluded from the diet due to its high calorie content if you are trying to lose weight. This is partly true, but it all depends on the method of preparation. For example, the calorie content of 100 grams of potatoes is relatively small - only about 80 kcal.

For those who want to lose excess weight, there is a diet of the same name. Due to fresh or dried mushrooms and dressing (butter, cream, sour cream), the energy value increases to 125 kcal. The maximum calorie content of the dish, if fried in a frying pan with smoked meats and lard, is 175 kcal.

ON A NOTE! The mushroom is a full-fledged aphrodisiac. For a tête-à-tête, prepare a steak of meat, with the addition of nutmeg and pepper, and a side dish of mushrooms and potatoes.

Video on how to cook French potatoes with mushrooms and tomatoes topped with cheese

The classic recipe contains only beef, onions, mayonnaise and cheese. But who needs a classic, because you want something new and original! In this dish, the classic is diluted with tomatoes and delicious canned pineapples, which go very well with cheese and mushrooms. I cook with champignons; it’s better to fry them first. This makes the taste more vibrant. When baking, I cover it with foil (so it cooks faster), and at the end I add cheese and bake without foil... However, I cook without meat.

Recipe:

Meat (chicken breast or meat)
Onion
Mushrooms
Cheese
Tomatoes
Pineapples

For a detailed recipe and cooking method, watch the wonderful video from Olga Matvey.

Please write your reviews. Good health, peace, kindness and prosperity to everyone! And don't forget to click on your social network button! Sincerely, Elena.