Potatoes with mushrooms in a slow cooker: how to prepare a delicious dish

In this article we will look at recipes for fried potatoes with mushrooms. Various sauces and spices will also be added to the delicious dish.

Fried potatoes with mushrooms are a favorite food that has a delicious aroma. It is impossible to find a person in the world who does not like such a dish.

If you have not tried this dish yet, believe me, you will definitely like it, since you can use tender, tasty and healthy mushrooms to prepare it.

How to cook potatoes with mushrooms in a slow cooker

There are many recipes that reveal the secrets of how to cook potatoes with mushrooms in a slow cooker. Each of them begins with the preparation of ingredients. The main ingredients are fresh potato tubers and mushrooms. You can choose any of the latter: fresh, dry, frozen or pickled. If you use a canned product, you will need less salt. Fresh ones are cut into slices, dry ones are pre-soaked, and frozen ones do not need processing and are added without defrosting at home.

Stewed potatoes with mushrooms in a slow cooker suggests that you need to take fresh young tubers. They are cut into arbitrary shapes and seasoned with spices to taste - in addition to the traditional salt and black pepper, it is permissible to use curry and Provençal herbs. To make the dish brighter and more beautiful, vegetables are added to it, and for satiety - cheese and meat, stewed meat or minced meat.

The prepared components are placed in a multicooker bowl, previously greased with vegetable or butter, poured with a couple of tablespoons of water and sent to stew or fry. To do this, use special modes: baking, stewing, frying or potatoes. After the time has passed (45-60 minutes), the dish is served hot, laid out in portions and decorated with fresh herbs, sour cream, and garlic. It is best served with rye bread.

Fried potatoes with dried mushrooms: recipe

As a rule, potatoes are most fried in August or September, when there are a lot of mushrooms in the forests. However, you can prepare mushrooms in advance, for example, by drying them. By taking out dried mushrooms in winter, you can prepare a fragrant and equally tasty dish from them. You will have to stock up:

Dried mushrooms – 50 g
Potatoes – 700 g
Onion – 2 pcs.
Greenery
Spices

Potatoes with mushrooms
Cooking process:

Soak the dried mushrooms in cool water for a couple of hours.
Then place the mushrooms in a saucepan, cover with water, and set to cook. After boiling the mushrooms, cook them for 15 minutes.
Peel the onion and fry.
Remove mushrooms from heat. Drain the boiling water and pour cool water into the pan. Then wash the mushrooms.
Cut the potatoes into cubes, add mushrooms and onions to them.
Cover the pan with a lid and simmer until the potatoes are soft.
At the very end, add salt, pepper, and herbs to the dish.

Stewed

Cooking time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 65 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: easy.

Stewed potatoes with mushrooms in a slow cooker are easy to prepare using a minimal list of ingredients. Wild mushrooms will add a rich taste that everyone will like for their simplicity, and their appearance will attract attention. This delicacy can be called lean and even dietary, because the products are stewed under a closed lid, preserving all the flavors.

Ingredients:

chanterelles - half a kilo;
potatoes – 1 kg;
onions – 2 pcs.;
vegetable oil – 20 ml;
carrots – 1 pc.

Cooking method:

Peel the onions, chop into half rings, fry on the baking program, after five minutes add the grated carrots.
After 10 minutes, add the chanterelle plates; if they are small, leave them whole. Simmer until the liquid evaporates.
Place potato cubes on the bottom of the bowl, add salt and pepper. If desired, add fresh chopped herbs and bay leaf.
With the lid closed, set the baking program and turn it off after 45 minutes. During the cooking process, it is advisable to stir the dish a couple of times.

In a slow cooker

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 225 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: easy.

Fans of traditional cuisine should like fried potatoes with mushrooms in a slow cooker, which turns out less crispy, but more healthy. It will retain all its benefits, and mushroom pieces will complement the taste and make the food very aromatic and attractive. By serving it with sour cream, you can be sure that guests will ask for more. The ease of making fried food is considered a plus of using a slow cooker.

Ingredients:

potatoes – 7 pcs.;
champignons – half a kilo;
vegetable oil – 20 ml;
onion – 1 pc.;
water – 1/4 cup;
dill - a bunch;
green onions - 2 stalks.

Cooking method:

Wash the champignons, dry them, cut into slices. Chop the peeled onion into cubes and potatoes into strips.
Using the frying mode, fry the champignons in oil, after five minutes add the onion, after another 5 minutes add the potatoes.
Fry covered for 20 minutes, add water, leave for five minutes.
Open the lid, stir, continue cooking for 20 minutes. To get a crust, you can open the lid in the last minutes of cooking.
Season with salt and pepper, serve with chopped herbs.
Fried food goes well with pickles and sauerkraut.

With meat

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 259 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Potatoes with mushrooms and meat in a slow cooker can feed the whole family and leave loved ones with a pleasant meal experience. The advantage of using a multicooker is the ease of cooking - chopping food and choosing the desired mode. The food will not burn or stick, but it is better to stir the contents during the process to ensure even heat treatment.

Ingredients:

pork pulp - half a kilo;
fresh champignons – half a kilo;
vegetable oil – 20 ml;
carrots – 1 pc.;
potatoes – 1000 g;
onion – 1 pc.;
bay leaf – 2 pcs.;
water – 0.4 l;
parsley - a bunch.

Cooking method:

Rinse the pulp with warm water, remove veins, films, fat, and cut into pieces.
Finely chop the onion into cubes, grate the carrots coarsely, and cut the potatoes into pieces.
Rinse the champignons with warm water, remove rough spots, cut into pieces, and chop the parsley.
Pour oil into the bottom of the bowl, set to baking mode, and add meat. After 20 minutes, add carrots, onions, champignons and simmer for 15 minutes.
Add potatoes, salt, season with black peppercorns and bay leaf.
Pour in water and simmer on the baking function for 50 minutes. Stir twice during cooking.

Selection and preparation of ingredients

It is advisable to choose potatoes of the same size. It needs to be washed well and peeled, and rotten and insect-damaged specimens must be discarded. The champignons should be fresh, medium in size, white or pinkish in color. They need to be inspected and get rid of wormy, old mushrooms, as well as those with spots or dark areas on the surface.

With sour cream

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 119 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: easy.

Potatoes with mushrooms and sour cream in a slow cooker is a classic dish that cooks quickly and comes out with a richer flavor than using a frying pan. The components will not stick to the bottom, retain their taste and will not boil over. The creamy aroma of sour cream will give food a pleasant aftertaste that everyone in the household will appreciate. The use of a mixture of spices adds piquancy to the appetizer.

Ingredients:

potatoes – 600 g;
oyster mushrooms – 0.2 kg;
champignons – 0.15 kg;
sour cream 15% fat – 120 ml;
sunflower oil – 1/4 cup;
garlic salt – 10 g;
hops-suneli – 5 g.

Cooking method:

Wash the potato slices and place with oil in a multicooker bowl.
Season with spices and salt, simmer for 10 minutes with the baking function turned on.
Cut the mushrooms into slices and add to the contents of the bowl.
Set the stew mode and cook for 40 minutes. Pour in sour cream, simmer for 15 minutes at reduced temperature so that the product does not curdle.

Will cook everything

The multicooker is a universal assistant in the modern kitchen. This device allows you to quickly and successfully prepare a wide variety of dishes, allowing the owner of the kitchen to endlessly improve their culinary skills.

Potato and mushroom dishes also turn out great in a slow cooker. These two ingredients go well together, and cooking in a slow cooker gives the combination of their flavors new piquant dimensions.

With minced meat

Cooking time: 1.5 hours.
Number of servings: 4 persons.
Calorie content of the dish: 219 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: easy.

Potatoes with mushrooms and minced meat in a slow cooker, prepared using any meat component, will be aromatic. It is good to use pork, beef, chicken or turkey, or a mixture of them. The dish is distinguished by the fact that it is both a side dish and a main dish. When serving, it is better to decorate it with fresh chopped herbs, season with sour cream sauce and add croutons.

Ingredients:

potatoes – 7 pcs.;
onion – 1 pc.;
champignons – 0.2 kg;
Homemade minced meat – 0.25 kg;
butter – 40 g;
sour cream – 40 ml;
bay leaf – 2 pcs.;
parsley - a bunch.

Cooking method:

Cut the champignons into slices and chop the onion. Heat the oil, fry the mixture for 10 minutes, add the minced meat.
After 10 minutes, add potato slices, season with spices and salt.
After 15 minutes, pour in sour cream diluted with water and keep on the baking function for 45 minutes.
Garnish with fresh parsley.

With porcini mushrooms

Cooking time: 1.5 hours.
Number of servings: 5 persons.
Calorie content of the dish: 69 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: easy.

How to cook porcini mushrooms with potatoes in a slow cooker is described step by step in the following recipe. The noble mushroom appearance gives the appetizer an amazing smell and pleasant taste. Fresh or dried mushrooms are suitable for production; the latter will need to be soaked in water in advance to soften them. The combination of mushrooms and onions will make the food very tasty, aromatic and satisfying.

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Ingredients:

dried white mushrooms - a glass;
potatoes – 1 kg;
onion – 1 pc.;
vegetable oil – 40 ml.

Cooking method:

Pour boiling water over the mushrooms overnight, drain the water in the morning, and cut into pieces.
In baking mode, fry the chopped onion until transparent, add mushroom pieces until crispy.
Cut the potatoes into cubes, add to the onion-mushroom mixture, salt and pepper.
Close the lid. Set the pilaf mode and turn it off when the time is up.

In a slow cooker

Cooking time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 107 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: easy.

Baking potatoes with mushrooms in a slow cooker is simple compared to the oven. In this case, there is no need to monitor the temperature. The multicooker will signal itself when the food is cooked. The result will be a wonderful dish, characterized by a pleasant taste and spectacular appearance. Seasoned with a mixture of spices, it will whet your appetite and please everyone at the table.

Ingredients:

champignons – 150 g;
potatoes – 1000 g;
sunflower oil – 1/4 cup;
ground paprika – 10 g;
Provençal herbs – 10 g.

Cooking method:

Cut the champignons into slices, potatoes into cubes.
Place the mushrooms on the bottom of the bowl, add oil, fold in the potatoes, sprinkle with spices and salt.
Stir, close the lid and keep on the baking program for 45 minutes.
The cooking process involves intensive stirring of the contents a couple of times.

With cheese

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 107 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

A delicacy with an appetizing aroma is potatoes with mushrooms and cheese in a slow cooker. Its creamy taste will not leave anyone indifferent, and its appearance makes you want to quickly enjoy the contents. The fragrant cheese crust melts during processing, which creates stretchy fibers of the product that look incredibly appetizing and satisfying. Even a child can appreciate the taste of the snack.

Ingredients:

champignons – half a kilo;
potatoes – 8 pcs.;
cheese – 0.2 kg;
sour cream – 50 ml;
turmeric – 5 g;
onion – 1 pc.

Cooking method:

Chop the onion, cut the champignons into slices, pour into the bottom of the bowl, add oil, fry for six minutes on the baking function.
Add salt, remove the contents, place potato slices on the bottom, sprinkle with turmeric, pour in sour cream.
Add mushrooms and repeat layers. The last thing will be grated cheese.
Keep on the stewing program for 40 minutes.

Classic recipe

A multicooker is a smart kitchen gadget that can stew, boil, fry, steam and even bake. Stewed potatoes with sour cream in a slow cooker is an ideal side dish for meat or fish. You can add savory spices, vegetables, aromatic dried herbs, and meat ingredients to it. Each time the dish will acquire new flavors.

By the way, potatoes cooked in sour cream sauce turn out tastier and more satisfying. And if you add a little hard cheese and herbs before serving, then such a dish will certainly win the hearts and stomachs of even the most picky gourmets.

Compound:

1 kg of potato tubers;
400 ml sour cream with a fat concentration of 15%;
½ tsp. ground allspice or a mixture of peppers;
1 tsp. finely ground table salt;
0.2 l of filtered water;
50 g butter;
greens to taste.

Preparation:

We start by preparing a set of necessary products. If you cook new potatoes, keep in mind that they require much less time to cook.
Peel the potato tubers and rinse thoroughly.
Cut the potatoes into medium sized cubes.
Place the shredded potatoes in a multi-cooker bowl. There is no need to lubricate the dishes.
Add table salt and ground allspice to taste. You can use other seasonings, for example, universal ones for preparing vegetable dishes.

Mix everything well. Add a couple cloves of garlic if desired.
Pour sour cream with a fat concentration of 15% into a separate bowl or saucepan.
Pour in 200 ml of boiled or filtered water without gas.
Using a whisk, we begin to whisk the sour cream by hand.
Stir vigorously so that the sour cream filling acquires a uniform consistency.
Pour the prepared sauce into a multicooker bowl.
Add softened butter to the multicooker bowl to improve the taste.
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Mix everything thoroughly, close the lid of the kitchen gadget and activate the “Stew” program mode.
Potatoes in sour cream gravy will cook for about 40 minutes.
In the meantime, wash, dry and chop the greens.
Place the finished side dish in a serving plate and sprinkle with herbs.

Roast

Cooking time: 1 hour.
Number of servings: 7 persons.
Calorie content of the dish: 87 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: easy.

The following detailed instructions will teach you how to make a roast with dried mushrooms and potatoes. This simple vegetarian dish is rich in flavor, lean in nature and has an inviting aroma. They can be used to decorate a holiday table or treat friends gathered around the table. From the list of products, it is worth noting olive oil with soy sauce - they add a special piquancy to the food.

Ingredients:

potatoes – 0.9 kg;
carrots – 150 g;
dry white mushrooms – 7 pcs.;
olive oil – 1/4 cup;
soy sauce – 2 tbsp. l.;
water – 0.2 l.

Cooking method:

Soak the mushrooms in water, drain in the morning, and cut into large pieces.
Coarsely grate the carrots and sauté with mushroom slices with the frying function turned on for 10 minutes.
Chop the potatoes coarsely, place them in the bottom of the bowl, pour over the sauce, add salt, and pour boiling water over them.
Send to cook in baking mode for half an hour.

Preparing dried mushrooms for cooking

Before cooking, dried wild mushrooms should be soaked in water for a couple of hours and then rinsed thoroughly. Boil the washed mushrooms in a small amount of water for 15 minutes. We do not drain the water - we will use it instead of water or broth for stewing potatoes. Next, they need to be cut into convenient pieces, if necessary.

How to calculate the required amount of dried mushrooms if the recipe calls for fresh ones? Remember: we reduce the weight of a fresh product by 6-8 times and get the weight of a dried one! For example, 500 g of fresh whites = 80-90 g of dried ones.

With frozen mushrooms

Cooking time: 1.5 hours.
Number of servings: 8 persons.
Calorie content of the dish: 68 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: easy.

Stewed potatoes with frozen mushrooms are considered a relatively simple dish, but its taste and aroma are unique and familiar to everyone. Homemade food has a wonderful aroma, which can be enhanced by the addition of garlic and dill. You can use any mushrooms for cooking: white mushrooms, champignons, forest mushrooms. It is advisable to defrost the white ones before cooking, but the rest are added without preparation.

Ingredients:

potatoes – 1000 g;
frozen white mushrooms – 250 g;
onion – 1 pc.;
carrots – 1 pc.;
garlic – 2 cloves;
dill – 30 g;
vegetable oil – 1 tbsp. l.

Cooking method:

Cut the potatoes into large slices, chop the onion, coarsely grate the carrots, defrost the mushrooms.
Pour in the oil, add the onions and carrots, and cook on the frying function for 15 minutes. Add mushrooms, fry for 10 minutes.
Add potato slices, salt and pepper. Simmer for 50 minutes on baking mode.
15 minutes before the end, add chopped dill and crushed garlic cloves. Season with bay leaf if desired.
Stir the dish a couple of times during cooking.

Potatoes with mushrooms in a slow cooker - cooking secrets

Experienced professionals know how to cook mushrooms and potatoes in a slow cooker. Take advantage of these tips for beginner cooks from famous chefs:

To prevent the potatoes from sticking together and to get a beautiful crust when frying, after cutting them, pour the cubes with cool water for 6 hours. Then the liquid must be drained and rinsed with running water to remove excess starch.
If there is liquid left at the bottom of the bowl after cooking, it should be used to season the dish before serving.
Champignons, white mushrooms, oyster mushrooms, chanterelles, and boletus mushrooms are suitable for cooking. Additional ingredients can be stewed meat, chicken fillet, tomato paste, and zucchini. It turns out especially tasty if you pour a mixture of sour cream and cream over the food, or cook potatoes in milk and mayonnaise.
Spices such as suneli hops, dried dill, and ground coriander are perfect.
If the dish contains meat, then you can speed up the cooking process if you add it immediately along with vegetables.
To make the cooking process go faster, you need to pour in boiled and hot water - when pouring cold water, the procedure doubles in time.

Preliminary preparation

If you use freshly picked mushrooms, then before using them to prepare delicious mushroom dishes, the forest gifts need to be prepared for further culinary processing.

Fruiting bodies must be thoroughly cleaned of dirt and forest debris, rotten or insect-damaged specimens must be removed, and where the area of damage is not very large, carefully cut them out with a knife.
It is necessary to trim the very tip of the stem of the fruiting body. You can separate the caps from the legs.
Next, the mushrooms are thoroughly washed under running water, trying to do it quickly so that the fruiting bodies do not absorb too much moisture.

Now the mushrooms are ready for further cooking.

If you use dried mushrooms, then before using them you need to soak them in water for 6 hours, then rinse and dry a little in a colander.

Before using, frozen mushrooms should be transferred from the freezer to a regular shelf in the refrigerator for up to 2 hours. They will not defrost completely, but they can already be used for cooking. To speed up the defrosting process, you can place the container with mushrooms in warm water, but only if it is sealed and the liquid cannot leak inside.