15 best recipes for potatoes with mushrooms in the oven

Potatoes with mushrooms and lemon

Photo: povarenok.ru
A very aromatic and beautiful casserole in the oven!

You will need:
6 potatoes, 600 g mushrooms, 80 g parmesan, 70 g breadcrumbs, 1 lemon, 1 bunch of parsley, 10 tbsp.
olive oil, salt and pepper. Preparation:

1. Cut the mushrooms and potatoes into slices. 2. Finely grate the cheese and mix with breadcrumbs and chopped herbs. 3. Grease the pan well, lay out a layer of potatoes, salt, pepper and oil. Sprinkle with a mixture of breadcrumbs. 4. Place a layer of mushrooms, season again and add butter, and cover with breadcrumbs and cheese. 5. Bake potatoes with mushrooms for an hour at 180 degrees.

Potatoes with mushrooms in a slow cooker

A very simple recipe for your favorite dish, which can be easily and quickly prepared using a slow cooker. All dishes in a slow cooker not only retain their nutritional value, but also save our time.

Required ingredients:

500 grams of champignons (fresh only);
800 grams of potatoes;
50 grams of sour cream;
200 milliliters of hot water;
salt, herbs, spices - to taste.

Cooking time: 40 minutes.

Calorie content: 218 Kcal/100 grams.

The highlight of this dish is the absence of onions in it. The fact is that it takes a lot of time to prepare it, and we strive to reduce it as much as possible. The end result is a tender, creamy roast that isn't fried, but rather slowly simmered.

If you are using new potatoes, but need to wash them using a brush to remove any dirt. But if we have ordinary potatoes, then it’s enough to just wash and peel them;
Cut large potatoes into 4 parts, and small ones into halves;
We clean the champignons and cut them as desired - as you like: into slices or strips;
Place the mushrooms and potatoes in the multicooker bowl and stir;
In a small bowl, mix sour cream with hot water until smooth. Add some salt to the sour cream sauce and any spices;
Pour the sauce over the vegetables so that the sour cream covers exactly half of it, otherwise the future roast will be too runny;
Turn on the “Baking” mode and cook for 40 minutes.

Simply sprinkle the finished dish with finely chopped green onions and serve with black rye bread.

Chinese pork - you just have to try it!

Fried champignons with onions and sour cream is a delicious and simple dish that can be prepared every day.

Take note of the Lenten squid salad recipe; our step-by-step photos and tips will help you create a real culinary masterpiece.

Country-style potatoes with mushrooms

Photo: mychampignons.ru
A simple homemade recipe for every day.

You will need:
6 potatoes, 700 g mushrooms, 2 onions, 3 tbsp.
vegetable oil, 150 g cheese, salt. Preparation:

1. Boil the potatoes in their skins, peel and cut into slices 5 mm thick. 2. Cut the onion into feathers and fry it in oil until beautifully golden. 3. Separately, fry the mushrooms until the liquid has evaporated and mix with the onions. 4. Place the potatoes in a mold and brown in the oven at 200 degrees. 5. Place onions and mushrooms on top, cover with cheese and place in the oven until it melts.

Fried

Cooking time: 30 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 210 kcal per 100 grams.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Fried potatoes with onions, garlic, seasonings - the dish is very tasty, and if you don’t know how to prepare it in a more unusual way, just add a portion of champignons or oyster mushrooms. Then it will turn out much more satisfying and interesting. You can use any mushrooms, fresh or pickled, as well as dried. Remember that they are always fried first to get rid of excess liquid. It is better to fry in a large frying pan. Then, when stirring, the potatoes will not be crushed and on your plate they will look like in a photo from a culinary magazine.

Ingredients:

champignons – 350 g;
large potatoes – 4 pcs.;
onion – 1 pc.;
butter – 35 g;
salt – 15 g.

Cooking method:

Wash and peel the champignons, cut them into large pieces and place in a preheated frying pan, adding a little oil.
While the liquid from the mushrooms is evaporating, chop the onion. When the liquid has evaporated, add the onion and fry until golden brown.
Peel and cut the potatoes into chunks.
Fry the potatoes in a separate pan.
When all the ingredients are ready, mix them together, add garlic, salt, spices, and heat for a couple more minutes.

Potatoes with mushrooms with sour cream and mayonnaise

Photo: foodidies.com
Mayonnaise will add a little piquancy and a richer taste to the sauce.

You will need:
300 g potatoes, 2 onions, 500 g mushrooms, 2 tbsp.
sour cream, 2 tbsp. mayonnaise, 1 egg, 100 g cheese, spices. Preparation:

1. Separately, fry chopped onions and mushrooms. Add sour cream and spices to the mushrooms. 2. Cut the potatoes into thin slices and place on the bottom and sides of the pan. Sprinkle with spices. 3. Place mushrooms and onions on top, and then grated cheese. 4. Beat the egg with mayonnaise, pour over the potatoes and bake at 180 degrees for about 40 minutes.

Potatoes in milk “Tender”

Very soft, aromatic and tasty potatoes for absolutely any occasion. A minimum of ingredients, and the taste is just what you need!

Ingredients:

Potatoes - 8 pcs.
Onion - 2 pcs.
Champignons – 800 g
Milk - 250 ml.
Butter - 35 g

Preparation:

Cut the potatoes into wedges. Soak potatoes in ice water. After half an hour, pour milk over the vegetable and put it on the fire.

Chop the mushrooms into large plates and the onions into small cubes.

Fry mushrooms and onions in butter until golden brown. Add the frying mixture to the half-cooked potatoes.

Potatoes with mushrooms, tomatoes and pesto

Photo: ogo.ua
An interesting combination of ingredients gives a fundamentally new taste.

You will need:
5 potatoes, 3 tomatoes, 300 g mushrooms, 2 onions, 3 cloves garlic, 20 ml olive oil, salt and pepper, 30 ml cream, 1 tbsp.
pesto. Preparation:

1. Cut all the vegetables and mushrooms into thin slices and place them in the pan in layers until the ingredients run out. 2. Mix butter, cream, pesto, spices and crushed garlic, and pour the sauce over the vegetables. 3. Cover with foil and bake for 40 minutes at 180 degrees.

What to cook from potatoes: 20 quick and tasty recipes

Potatoes in cream with garlic

A savory dish with a subtle hint of garlic will ideally complement meat snacks and a variety of vegetable salads.

Ingredients:

Ground black pepper
Potatoes - 8 pcs.
Champignons – 400 g
Salt - to taste
Garlic - 4 cloves
Heavy cream - 300 ml.
Vegetable oil - 5 tbsp.
Parsley - 1 bunch

Preparation:

Chop the peeled potatoes into wedges and cover with ice water. This action will free the potatoes from starch, which will prevent them from boiling during cooking.

Heat a frying pan and fry the potatoes until golden brown. Salt the potatoes and add pepper.

As soon as the slices are browned, pour in the cream and add herbs.

Fry the mushrooms along with chopped garlic and spices. Add to potatoes. Cook the dish until the potatoes are soft.

Potatoes with mushrooms and cheese in the oven

Photo: id.pinterest.com
If you have other types of cheese, add them too!

You will need:
6 potatoes, 600 g mushrooms, 200 g mozzarella, 150 g hard cheese, 100 g feta, 2 onions, 3 tbsp.
vegetable oil, 3 cloves of garlic, 1 chili, 200 ml cream, 2 eggs, rosemary and spices. Preparation:

1. Fry chopped garlic and chili pepper in vegetable oil, add onion and rosemary. 2. Place chopped mushrooms in the same frying pan, season and fry until golden. 3. Boil the potatoes in their skins, peel and cut into slices. 4. Beat eggs with cream and grated hard cheese. 5. Layer mushrooms, mozzarella, potatoes, feta, cheese filling and bake for 25 minutes at 180 degrees.

How to choose mushrooms for fried potatoes: important tips

Pay special attention to mushrooms. Regardless of what kind of mushrooms you decide to cook, first learn the following simple rules:

Do not take mushrooms that you have doubts about.
Try not to pick mushrooms that grow near an industrial facility, house or road.
Do not pick mushrooms if there has been at least a slight frost.
You should not fry wormy or overgrown mushrooms, since such specimens may contain harmful substances that have penetrated from the air or soil.
Do not store mushrooms in containers that do not allow air to pass through. As a rule, mushrooms in such containers begin to suffocate and deteriorate over time. And this can cause serious poisoning.

It is important to choose the right mushrooms

After purchasing mushrooms, process them immediately (clean, rinse thoroughly).
Do not store mushrooms in a room where the air temperature is very high.
In some recipes, housewives advise immediately placing mushrooms in a frying pan and frying them. This way you can cook not all mushrooms, but only a few. For example, chanterelles or champignons. It is advisable to boil many types of mushrooms, especially wild ones, before frying.
First, place the peeled and washed mushrooms in a colander, and then pour boiling water over them.

Potatoes with mushrooms in soy sauce

Photo: chefmarket.ru
If you want variety, add Asian spices.

You will need:
5 potatoes, 400 g mushrooms, 1 leek, 3 cloves of garlic, chili, 5 tbsp.
soy sauce, 1 tomato, ginger, spices, 1 tsp. sesame oil, 1 tbsp. olive oil. Preparation:

1. Mix oil with soy sauce, grated ginger, crushed garlic and chopped chili. Add spices to taste. 2. Chop the potatoes and peeled tomato, coarsely chop the leeks and mushrooms and place the vegetables in a sleeve. 3. Pour sauce over everything and bake for 40 minutes at 180 degrees.

With fresh mushrooms

Cooking time: 1.5 hours.
Number of servings: 5 persons.
Calorie content of the dish: 280 kcal per 100 grams.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

The most popular types of fresh mushrooms that are used in combination with potatoes are oyster mushrooms; champignons are suitable. Popular wild mushrooms include boletus, honey mushrooms, and boletus mushrooms, but if you have other options, choose what you like. The dish will not lose at all from this. The following recipe for potatoes with mushrooms involves cooking in pots, but in order for the products not to be bland, they will have to be fried first.

Ingredients:

potatoes – 15 pcs.;
onion – 1 pc.;
champignons – 340 g;
mayonnaise – 5 tbsp. l.;
salt – 15 g;
pepper – 10 g.

Cooking method:

Clean and rinse all produce.
Cut the mushrooms into slices and boil the champignons in boiling water for about 6 minutes.
Finely chop the onion, fry in a frying pan for a couple of minutes, add the champignons. Fry everything together until golden brown.
Cut the potatoes into pieces and place them in pots. Pour 100 g of water on top. Next, don’t forget to sprinkle with salt and pepper, and place champignons on top of the potatoes.
Place the pots in a hot oven and bake for 30 minutes.
Then check to see if you need to add water. Bake for another 20 minutes.
Remove the pots again, add a couple of spoons of mayonnaise to each, and place back in the now turned off oven for 10 minutes.

Potatoes with mushrooms in tomato-sour cream sauce

Photo: rr21.ru
Mushrooms are rarely cooked with tomatoes, and completely in vain!

You will need:
900 g potatoes, 300 g mushrooms, 1 onion, 1 carrot, 40 g butter, 1 tbsp.
tomato paste, 2 tbsp. sour cream, 1 tbsp. flour, 2 cloves of garlic, herbs and spices. Preparation:

1. Cut potatoes, mushrooms and carrots. Chop the onion, fry it in butter and mix with flour. 2. Mix the remaining ingredients for the sauce and pour it over the vegetables. 3. Place everything in a mold, cover with foil and bake for half an hour at 180 degrees. Remove the foil and bake for another 15 minutes.

Stewed

Cooking time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 121 kcal per 100 grams.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

A variation of the recipe, in which the potatoes need to be stewed rather than fried, will be less calorie and more healthy. Stewed potatoes with mushrooms are best prepared during the mushroom season and use any fresh varieties. If not, then remember that the most delicious combination is obtained with dried porcini mushrooms or champignons. Sour cream will make the stewed potatoes more tender, and fresh herbs added at the very end will be very aromatic. The recipe is suitable for multicookers.

Ingredients:

potatoes – 1 kg;
champignons – 450 g;
vegetable oil – 35 g;
onions – 2 pcs.;
flour – 1 tbsp. l.;
sour cream – 4 tbsp. l.;
bay leaf – 2 pcs.;
salt - to taste;
pepper - to taste.

Cooking method:

Prepare the potatoes by peeling and cutting them into medium-sized pieces, then cover them with water.
Cut the champignons into slices, place them in the pan first, cut the onion into cubes. When the water has evaporated, add the chopped vegetable. Fry everything together until the onion becomes transparent.
Pour 4 tablespoons of sour cream into the pan, then add flour and stir.
Place the potatoes in a pan, add the fried foods, add a little water to cover the potatoes. Salt, pepper, add bay leaf.
Simmer the dish until done. This will take about 25 minutes.

Potatoes with mushrooms and eggs

Photo: gotovim-doma.ru
This light and satisfying dish is even suitable for breakfast, when you need to gain more strength.

You will need:
500 g of potatoes, 250 g of mushrooms, 1 onion, 4 eggs, spices, herbs, vegetable oil.
Preparation:

1. Cut the potatoes into small cubes and boil until half cooked. 2. Chop and fry mushrooms and onions together in spices. 3. Place the potatoes in 4 forms, place mushrooms on top, pour in an egg and sprinkle with herbs. 4. Bake for 15 minutes at 180 degrees.

Pasta with mushrooms: 12 delicious recipes (step by step)

Fried potatoes in a frying pan with champignon mushrooms: recipe

Potatoes prepared using this method are quite tasty and aromatic. You can take any mushrooms, for example, fresh or frozen. For frying, it is better to take large dishes, then it will be easier for you to mix the ingredients. So, you will have to stock up:

Champignons – 700 g
Potatoes – 8 pcs.
Onion – 2 pcs.
Garlic

With champignons
Cooking process:

Wash the mushrooms and cut them into large cubes.
Fry the mushrooms so that all excess moisture is removed from them.
Cut the onion into rings. When the liquid from the mushrooms has evaporated, add onions to them. Fry the ingredients until golden brown.
Peel the potatoes and chop into strips.
Fry the potatoes in another frying pan.
When the ingredients are completely ready, stir them.
Squeeze the garlic into the dish, season it, add salt and simmer for another 2 minutes.

Potatoes with mushrooms and bacon in the oven

Photo: koolinar.ru
A quick and inexpensive lunch recipe for a large family!

You will need:
14 potatoes, 200 g bacon, 400 g champignons, 50 g mayonnaise, 20 g butter, spices, salt.
Preparation:

1. Chop the mushrooms, mix them with mayonnaise and spices, and leave for 20 minutes. 2. Cut the potatoes and brush with butter, and put a piece of bacon into each cut. 3. Place the potatoes in the oven for 20 minutes at 180 degrees, place the mushrooms on them, and bake for another 20 minutes.

To summarize

As you can see, fried potatoes with champignons is a simple dish that can be easily prepared even by novice cooks. You can serve potatoes with mushrooms for lunch or dinner, however, it is better 3-4 hours before bedtime, so as not to overload your digestive system. Write in the comments which recipe you liked best, and also share them with friends and family. New ways to cook mushrooms will appear on our website soon, so stay tuned. Bon appetit and see you soon! And about other mushrooms and recipes with them, read on the website of our partners “Where are the mushrooms”.

Potatoes with mushrooms and beets

Photo: m.fotostrana.ru
Mushrooms with beets make a very interesting and unusual combination.

You will need:
800 g of potatoes, 1 beet, 1 carrot, 200 g of mushrooms, 3 cloves of garlic, salt, spices, vegetable oil.
Preparation:

1. Cut all the vegetables into large cubes, place in a mold, cover with foil and place in the oven for 20 minutes at 180 degrees. 2. Chop the mushrooms and fry them in a small amount of oil. Stir in spices. 3. Place the mushrooms on the vegetables and bake for another 15 minutes without foil.

How to properly cook fried potatoes with mushrooms: useful tips

To ensure that your tubers are crispy and the onions do not become too soft, consider the following features of frying these products.

Grind the peeled and washed potatoes into bars or strips. Rinse the potatoes again in cold water. This is necessary so that all the starch that sticks the potatoes together during cooking is washed off. Dry the tubers and wipe them thoroughly.
To ensure that the potatoes have a golden brown crust , fry them in batches. Then place the finished portion on a plate and you can start preparing the next one.
Fry the potatoes only in a very hot frying pan with plenty of oil. This way it will not stick to the surface of the dishes and will not burn.

To make potatoes tasty, you need to follow these rules:

Do not cover the pan while frying potatoes. Otherwise, drops of moisture will collect on the lid, due to which the vegetables will not be able to fry properly.
Prepare all components of this recipe separately. Initially, put the mushrooms in the pan, then add the onion, and finally add the potatoes to these ingredients.
Salt the tubers before they are fully cooked.
First, fry the potatoes over very high heat. When the vegetables are browned, reduce the heat.
To give the dish a piquant taste , add seasonings of your choice. Pairs especially well with potatoes: black pepper, chopped garlic, dill.

Potatoes with mushrooms and sausages

Photo: zen.yandex.ru
Fast, simple and a little unexpected!

You will need:
600 g of potatoes, 200 g of mushrooms, 200 g of sausages, 1 onion, 1 carrot, 50 ml of vegetable oil, 1 bay leaf, 200 ml of water, herbs and spices.
Preparation:

1. Cut the potatoes into cubes and lightly boil. 2. Coarsely chop the onion and carrots, fry them for a couple of minutes and add chopped mushrooms. 3. Cut the sausages into slices and simmer with vegetables for 4 minutes. 4. Place everything together with the potatoes in a mold or sleeve, add spices and herbs, add water and bake for 20-30 minutes at 180 degrees.

With pickled mushrooms

Cooking time: 30 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 220 kcal per 100 grams.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

The dish in which pickled mushrooms will be used differs only in the order of frying the ingredients. The salted mushrooms are already prepared, so you don’t have to spend time on them separately. The finished dish does not lose at all from this combination; on the contrary, it acquires a piquant taste, which differs from cooking with fresh ingredients.

Ingredients:

potatoes – 6 pcs.;
pickled honey mushrooms – 250 g;
onion – 1 pc.;
greens - to taste;
salt - to taste;
pepper - to taste.

Cooking method:

Prepare the onion by cutting it into large cubes.
Fry it until golden brown.
Add chopped potatoes to the onions.
Fry everything together for 10 minutes, covering the pan with a lid.
Honey mushrooms need to be washed and cut into slices.
Place the mushrooms in the pan and cook everything together for about 10 minutes.
Add salt and spices at the end, stir.
Sprinkle with chopped herbs (as in the photo).

Potatoes with mushrooms and chicken hearts

Photo: twilight-saga.ru
You can bake it in a mold or sleeve, or in pots.

You will need:
1 kg of potatoes, 600 g of chicken hearts, 300 g of mushrooms, 1 carrot, 1 onion, 3 cloves of garlic, 500 ml of cream, herbs, spices.
Preparation:

1. Chop the carrots and onions into mushrooms and lightly fry them in a frying pan. 2. Add the hearts and simmer for about 5 minutes. 3. Chop potatoes, garlic and herbs, mix, sprinkle with oil and season. 4. Layer hearts with vegetables, potatoes and hearts again. Pour cream and add boiling water over everything. 5. Bake under foil or covered for about 30-40 minutes at 200 degrees.

Potatoes with meat in the oven: 15 simple and tasty recipes

How to choose champignons for frying

The second main ingredient is mushrooms. The champignons should be fresh, and the smell should be characteristic of mushroom or anise. There should not be any stains on the caps and legs, as this indicates deterioration. You can also use frozen mushrooms, which must first be defrosted under natural conditions, that is, at room temperature.

How to choose champignons for frying

Pre-treatment of mushrooms

All fresh champignons, even if they are purchased, must first be processed. It is necessary to rinse them in a basin of water, remove the film, rinse again and place on a towel or some kind of cloth to absorb excess moisture. During this process, do not forget to carefully inspect the mushrooms for strange smells and stains, so as not to accidentally miss a spoiled champignon.

Accordion potatoes with mushrooms

Photo: tarkhagro.ru
An original format for serving oven-baked potatoes.

You will need:
5 potatoes, 100 g mushrooms, herbs and spices, 2 tsp.
vegetable oil. Preparation:

1. Finely chop the mushrooms and mix with herbs and spices. 2. Make deep cuts in each potato, but not all the way. Carefully spread the layers and put the filling there. 3. Place the potatoes on a baking sheet, sprinkle with oil and bake for 30-40 minutes under foil at 200 degrees. At the end, remove the foil and brown a little.

Potatoes with pork

A hearty dish with porcini mushrooms will complement any feast well.

Ingredients:

Salt
Pork – 0.5 kg
Parsley
Ketchup – 100 g
bay leaf
Potatoes – 1 kg
Red pepper
Porcini mushrooms – 1 kg
Allspice
Onion – 10 pcs.
Dill

Preparation:

Sauté pieces of pork in oil or fat. 5 minutes before the end of frying the pork, add chopped porcini mushrooms.

Cut the potatoes and add water. Send to the fire along with spices and bay leaves.

Add fried mushrooms and meat to potatoes.

Pour in ketchup and simmer until the pork is soft.

Potatoes with dried mushrooms and chicken in pots

Photo: cookpad.com
If you don't have fresh mushrooms, we've found a solution!

You will need:
4 potatoes, 50 g dried mushrooms, 2 onions, 0.5 cups of milk, spices, 1 chicken fillet, 1 tsp.
flour, 0.5 cups of mushroom broth. Preparation:

1. Cut the meat into pieces and fry in spices. 2. Soak the mushrooms, chop and lightly fry them along with the onion. 3. Place chopped potatoes, mushrooms and meat in a pot. 4. Lightly fry the flour, pour in the mushroom broth, stir and add milk with spices. 5. Pour sauce over the pots and place in the oven for an hour at 180 degrees.

Potatoes in tomato

Spicy potatoes with vegetables and mushrooms for a hearty and tasty feast. A universal dish for any occasion.

Ingredients:

Peppercorns
Potatoes - 500 g
Khmeli-suneli - 1 tsp.
Champignons – 200 g
Bay leaf
Water - 250 ml.
Carrots - 2 pcs.
Sweet pepper - 1 pc.
Onion - 1 pc.
Tomato juice - 250 ml.
Salt
Vegetable oil

Preparation:

Chop the potatoes into pieces and add water. Add tomato juice and put the vegetable on the fire. Add bay leaf and peppercorns.

Grate the carrots into large slices, cut the onion and pepper into cubes. Chop the champignons into slices.

Fry the onion until translucent, then add the carrots and mushrooms. Simmer for about 5 minutes and then add pepper.

As soon as the vegetable softens, add the frying mixture to the half-cooked potatoes.

Simmer the dish until thick, and at the end, season it with hop-suneli seasoning.

Oven potatoes with wild mushrooms

Photo: replyua.net
A recipe for real mushroom pickers who are not interested in just champignons!

You will need:
1 kg of potatoes, 500 g of wild mushrooms, 1 onion, 300 g of cream, 2 eggs, 1 clove of garlic, salt and pepper, 200 g of cheese.
Preparation:

1. Slice the mushrooms and fry them with the onions over medium heat until the moisture has evaporated. 2. Cut the potatoes into thin slices and place one layer in the pan. 3. Whip cream with eggs, spices and crushed garlic. Add grated cheese there. 4. Pour a small amount of sauce over the potatoes, add the mushrooms, and add again. 5. Continue alternating layers and finally pour the remaining sauce on top. 6. Cover with foil and bake for an hour at 180 degrees, then remove the foil and bake for another 20 minutes.

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The best recipes for fried champignons with potatoes

Fried potatoes with champignons in a frying pan is a delicious dish that can be prepared in different ways. There are a huge number of recipes on the Internet, which is why novice cooks simply run wild. Therefore, in this article we have collected the top 5 best recipes. Below you will find a detailed description and step-by-step cooking instructions. Now let's find out how to fry potatoes with champignons in different ways.

Potatoes with champignons in a frying pan

Potatoes with champignons in a frying pan
Anyone who has never even held a frying pan in their hands can fry potatoes with champignons and onions. After all, the cooking process is quite simple. In addition, we will cook according to the classic recipe, which is the easiest. The calorie content of this dish is 187 kcal per 100 grams. Now let's look at a step-by-step recipe on how to cook fried potatoes with onions and mushrooms in a frying pan.

Ingredients

potatoes – 800 g;
champignons – 400 g;
sunflower oil – 100 ml;
onions – 1 piece;
dill - to taste;
garlic – 2 cloves;
salt - to taste;
pepper - to taste.

Potatoes with champignons in a frying pan

How to fry

Rinse the champignons under running water, remove dirt and film, rinse again and place on a towel to drain excess moisture.
Using a knife, cut the champignons into medium-sized pieces; if the mushrooms are small, there is no need to chop them.
Pour 1/3 of the oil into the frying pan and put on maximum heat, add the champignons inside and fry the mushrooms for 10 minutes, stirring occasionally.
During this time, peel the onion and cut into small pieces; too large pieces of onion are definitely not needed in this dish.
Add chopped onions to the mushrooms, reduce the stove to half power and continue frying the ingredients until the onion pieces are fried, stirring occasionally.
At the end of cooking, add salt and pepper to taste, be sure to mix thoroughly.
Transfer the fried champignons with onions to a separate plate, wash the pan and place on a cloth to remove excess moisture.
Wash and peel the potatoes, then cut the potatoes into large cubes (although you can use your own taste).
Pour vegetable oil into a frying pan, put on fire, as soon as the container is hot, add potatoes inside and fry over medium heat until cooked, stirring occasionally.
During this time, chop the dill and garlic, and also move the fried mushrooms and onions closer.
Add champignons with onions, dill, garlic and salt and pepper inside the frying pan, mix thoroughly.
Fry over medium heat for a couple more minutes, after which you can remove from the stove and serve.
You can feed your family with fried mushrooms and potatoes, bon appetit!

Fried potatoes with champignons in sour cream

Fried potatoes with champignons in sour cream
Fried potatoes with frozen champignons in sour cream turn out even tastier and more appetizing. Thanks to the sour cream sauce, the dish acquires an unforgettable and aromatic taste; I personally like this cooking option much more than the classic recipe. You can make some potato dish in a creamy sour cream sauce, but I prefer using just one ingredient. Therefore, we fry potatoes with mushrooms in sour cream in frying pans.

Ingredients

potatoes – 800 g;
champignons – 400 g;
sunflower oil – 100 ml;
onions – 1 piece;
sour cream – 200 g;
dill - to taste;
garlic – 2 cloves;
salt - to taste;
pepper - to taste.

Fried potatoes with champignons in sour cream

How to fry

Rinse the champignons under running water, remove dirt and film, rinse again and place on a towel to drain excess moisture.
Using a knife, cut the champignons into medium-sized pieces; if the mushrooms are small, there is no need to chop them.
Pour 1/3 of the oil into the frying pan and put on maximum heat, add the champignons inside and fry the mushrooms for 10 minutes, stirring occasionally.
During this time, peel the onion and cut into small pieces; too large pieces of onion are definitely not needed in this dish.
Add chopped onions to the mushrooms, reduce the stove to half power and continue frying the ingredients until the onion pieces are fried, stirring occasionally.
At the end of cooking, add salt and pepper to taste, be sure to mix thoroughly.
Transfer the fried champignons with onions to a separate plate, wash the pan and place on a cloth to remove excess moisture.
Wash and peel the potatoes, then cut the potatoes into large cubes (although you can use your own taste).
Pour vegetable oil into a frying pan, put on fire, as soon as the container is hot, add potatoes inside and fry over medium heat until cooked, stirring occasionally.
During this time, chop the dill and garlic, and also move the fried mushrooms and onions closer.
Add champignons with onions, dill, garlic and salt and pepper inside the frying pan, mix thoroughly.
Immediately add all the sour cream and distribute evenly over the pan, for this you need to mix thoroughly.
Fry over medium heat for another 5 minutes, after which you can remove from the stove and serve.
The fried potatoes are ready, bon appetit!

Potatoes with champignons and cheese baked in the oven

Potatoes with champignons and cheese baked in the oven
In fact, potatoes with champignons in a slow cooker or in the oven turn out no less tasty than in a frying pan. In addition, cooking it this way is much faster and easier, and it’s more difficult to overcook it. Stewed potatoes with mushrooms and chicken turns out very tasty. But here I would like to do without meat, since in this case the preparation of the dish is greatly complicated. Let's find out how to bake potatoes with champignons and cheese in the oven.

Ingredients

potatoes – 800 g;
champignons – 400 g;
sunflower oil – 100 ml;
onions – 1 piece;
dill - to taste;
hard cheese – 150 g;
garlic – 2 cloves;
salt - to taste;
pepper - to taste.

how to bake potatoes with champignons and cheese in the oven

Preparation

Rinse the champignons under running water, remove dirt and film, rinse again and place on a towel to drain excess moisture.
Using a knife, cut the champignons into medium-sized pieces; if the mushrooms are small, there is no need to chop them.
Pour 1/3 of the oil into the frying pan and put on maximum heat, add the champignons inside and fry the mushrooms for 10 minutes, stirring occasionally.
During this time, peel the onion and cut into small pieces; too large pieces of onion are definitely not needed in this dish.
Transfer the fried champignons to a separate plate, wash the pan and place on a cloth to remove excess moisture.
Wash and peel the potatoes, then cut the potatoes into slices (slices will not work in this recipe).
Grease the bottom of the baking sheet with vegetable oil, place mushrooms and onions inside, and top with potatoes, chopped dill and garlic, don’t forget to add salt and pepper.
Preheat the oven to 200 degrees Celsius and bake the potatoes and mushrooms inside for 30 minutes.
During this time, grate the hard cheese on a coarse or medium grater, and 5-10 minutes before the end of cooking, sprinkle it over the potatoes and mushrooms.
If the dish is cooked in half an hour, then turn off the oven, otherwise wait another 5-10 minutes.
The dish is ready, bon appetit!

Fried potatoes with champignons in sour cream

Fried potatoes with champignons in sour cream
Cooked mushrooms with fried potatoes will be even tastier if you add sour cream. A similar recipe was discussed in the article above. But now let's prepare the dish in creamy sour cream sauce in the oven. The potatoes will become even softer, more aromatic and tastier. In general, all guests and family members will lick their fingers and ask for more. Household members will now constantly ask you to cook a new delicious dish. In general, if you need to please yourself and your family, then take note of this recipe. Now let's find out how to cook potatoes with mushrooms with sour cream in the oven.

Ingredients

potatoes – 800 g;
champignons – 400 g;
sunflower oil – 100 ml;
onions – 1 piece;
dill - to taste;
hard cheese – 150 g;
cream – 100 g;
sour cream – 200 g;
garlic – 2 cloves;
salt - to taste;
pepper - to taste.

Baked champignons with creamy sour cream sauce

How to fry

Rinse the champignons under running water, remove dirt and film, rinse again and place on a towel to drain excess moisture.
Using a knife, cut the champignons into medium-sized pieces; if the mushrooms are small, there is no need to chop them.
Pour 1/3 of the oil into the frying pan and put on maximum heat, add the champignons inside and fry the mushrooms for 10 minutes, stirring occasionally.
During this time, peel the onion and cut into small pieces; too large pieces of onion are definitely not needed in this dish.
Transfer the fried champignons to a separate plate, wash the pan and place on a cloth to remove excess moisture.
Wash and peel the potatoes, then cut the potatoes into slices (slices will not work in this recipe).
Grease the bottom of the baking sheet with vegetable oil, place mushrooms and onions inside, and potatoes on top.
In a separate container, mix sour cream, cream, salt, pepper and chopped dill with garlic, mix thoroughly.
Pour the prepared sour cream and cream sauce over the onions, mushrooms and potatoes, stirring if necessary.
Preheat the oven to 200 degrees Celsius and bake the potatoes and mushrooms inside for 30 minutes.
During this time, grate the hard cheese on a coarse or medium grater, and 5-10 minutes before the end of cooking, sprinkle it over the potatoes and mushrooms.
If the dish is cooked in half an hour, then turn off the oven, otherwise wait another 5-10 minutes.
Baked champignons with creamy sour cream sauce are ready, bon appetit!

How to cook “fried potatoes with champignons and onions”

How to cook “fried potatoes with champignons and onions”
The last recipe in this article will be the most difficult. Since here, in addition to the ingredients we are already familiar with, we will take meat. The dish will become more satisfying, more appetizing and, of course, higher in calories. But the taste will be much brighter. By the way, you won’t find anything better than new potatoes for this recipe. Let's take chicken as the meat ingredient, and the rest from the classic cooking method. Now let's find out how to fry potatoes with champignons, onions and chicken in a frying pan.

Ingredients

potatoes – 800 g;
champignons – 400 g;
sunflower oil – 100 ml;
onions – 1 piece;
dill - to taste;
chicken fillet – 200 – 300 g;
garlic – 2 cloves;
salt - to taste;
pepper - to taste.

How to cook “fried potatoes with champignons and onions”

Description of preparation

Rinse the champignons under running water, remove dirt and film, rinse again and place on a towel to drain excess moisture.
Using a knife, cut the champignons into medium-sized pieces; if the mushrooms are small, there is no need to chop them.
Rinse the chicken fillet under running water, dry and cut into medium-sized portions (you can use a cube shape as a base).
Pour 1/3 of the oil into the frying pan and put on maximum heat, add champignons and chicken inside, fry the ingredients for 15 minutes, stir occasionally.
During this time, peel the onion and cut into small pieces; too large pieces of onion are definitely not needed in this dish.
Add chopped onions to the mushrooms and meat, reduce the stove to half power and continue frying the ingredients until the onion pieces are fried, stirring occasionally.
At the end of cooking, add salt and pepper to taste, be sure to mix thoroughly.
Transfer the fried champignons with onions and chicken to a separate plate, wash the pan and place on a cloth to remove excess moisture.
Wash and peel the potatoes, then cut the potatoes into large cubes (although you can use your own taste).
Pour vegetable oil into a frying pan, put on fire, as soon as the container is hot, add potatoes inside and fry over medium heat until cooked, stirring occasionally.
During this time, chop the dill and garlic, and also move the fried mushrooms with chicken and onions closer.
Add champignons with onions and chicken fillet, dill, garlic and salt and pepper inside the frying pan, mix thoroughly.
Fry over medium heat for a couple more minutes, after which you can remove from the stove and serve.
If you wish, you can decorate the top with any greenery at your discretion, and then serve, bon appetit!

How to cook the dish “fried potatoes with champignons and onions”

How to deliciously stew potatoes with meat and mushrooms in a frying pan?

Let's prepare potatoes stewed with meat and mushrooms. We recommend using pork, as its fatty flesh makes the potatoes especially soft and juicy. You can use any mushrooms you have. In this case, add champignons.

Cooking time: 60 min.

Cooking time: 30 min.

Servings – 4.

Ingredients:

Potatoes – 1 kg.
Mushrooms – 500 gr.
Meat – 500 gr.
Carrots – 1 pc.
Onions – 1 pc.
Bay leaf – 2 pcs.
Ground black pepper - to taste.
Vegetable oil - for frying.
Salt - to taste.
Water – 2 tbsp.

Cooking process:

Step 1. Pour a small amount of vegetable oil into the multicooker bowl and heat it in the “Frying” mode. Dry the meat with a paper towel, cut into cubes and place in a heated bowl. Fry for twenty minutes, covering with a lid. Stir once during frying.

Step 2. Peel the onions and cut them into small cubes. Peel the carrots, wash, dry, and grate. Wash the mushrooms, dry them and cut them into thin slices. Place the onions, carrots and mushrooms in the bowl with the meat.

Step 3. Fry the mixture of meat and vegetables for ten to fifteen minutes. Don't forget to stir so it doesn't burn.

Step 4. Peel the potatoes, wash them, and cut them into small pieces. Add chopped potatoes to the bowl with meat, mushrooms and vegetables. Pour in water, add salt to taste, ground black pepper and bay leaf. Mix.

Step 5. Close the lid and select the “Baking” mode for fifty minutes. Alternatively, you can select the “Extinguishing” mode. In this case, the extinguishing time will be one hour.

Step 6. After the readiness signal, carefully mix the dish and place it on plates. During stewing, by the way, it is not recommended to stir the potatoes, as the tender pulp can turn into puree. Add chopped herbs and serve.

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Fried potatoes with fresh champignons, sour cream and herbs

Fried potatoes with mushrooms are prepared in different ways; in the previous recipe we fried onions and mushrooms, and then added potatoes to them. This time everything will be different. Firstly, champignons cook much faster than potatoes and it is better to start frying them later, but at the same time they are also more juicy, so it is ideal to fry them in different pans and then combine them together. Well, the “zest” of this recipe is in the form of sour cream. It will be very tasty, you can be sure.

You will need:

8-10 medium-sized potatoes;
fresh champignons - 0.5 kg;
sour cream - 150 gr;
fresh dill - several sprigs;
salt, pepper and dried herb spices to taste.

Preparation:

First of all, peel the washed potatoes and cut them into cubes. The thinner, the faster they will fry, but too small ones may begin to crumble, especially if the potatoes are young and starchy.

Place a large, thick-bottomed frying pan on the stove, heat it over high heat and add vegetable oil. As soon as the oil starts to smoke, add the potatoes. It will immediately begin to fry, but do not rush to stir, wait until golden brown.

While the potatoes are frying, start cutting the mushrooms. Some people like to wash and peel these mushrooms, but I advise doing this only if they have lost their snow-white color due to a long wait for their turn in the refrigerator. If the champignons are fresh and white, then cut them like this.

Cut the mushrooms into large pieces, remember, they will shrink from frying. Place the second frying pan on the fire and add oil as well. Place the mushrooms in a hot frying pan and cook until browned. Salt the mushrooms during the process to your taste.

At this time, the potatoes will be at least half cooked. Salt it to taste, add ground black pepper and, if desired, dried potato spices. Usually these are aromatic herbs and vegetables that perfectly highlight the taste of potatoes. Stir and continue frying.

When the champignons have softened and browned a little, transfer them to the frying pan with the potatoes. Stir and fry together. It's also time to add finely chopped fresh dill. Then add a few spoons of delicious fresh sour cream.

Taste the potatoes for doneness. By this moment it should already be ruddy on the outside and soft on the inside, that is, almost ready. After this, stir the potatoes, mushrooms and sour cream, cover the frying pan with a lid and simmer over low heat for literally 3-4 minutes so that the flavors mix.

The sour cream will almost completely melt and be absorbed, complementing the taste. Amazingly delicious fried potatoes with mushrooms and champignons are ready. If you really love onions, you can add them to this recipe and fry them along with the mushrooms. But even without onions the taste is simply great. It's like we're back in childhood. Bon appetit!

Fried oyster mushrooms with potatoes and sour cream - video recipe

If you really want to cook fried potatoes with mushrooms, but alas? Now is not the mushroom season; frozen mushrooms or fresh ones, but grown artificially, will help you out. I mean champignons and oyster mushrooms. I already told you about the recipe using champignons at the beginning of the article, so now let's see how to cook fried potatoes with oyster mushrooms. And for taste, we’ll add sour cream, because it won’t be a surprise to anyone to learn that mushrooms and sour cream go together just perfectly.

That's all for today. Wait for new recipes and tasty secrets. Have fun collecting mushrooms and fry them with potatoes.

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Selection and preparation of ingredients

To prepare a tasty and healthy dish, you need to choose only high-quality products from trusted retail outlets. Potatoes should be without signs of rot, cheese - without mold or strong odor, mushrooms - without stains, mucus, and with a pleasant aroma.

All ingredients must be washed thoroughly and the liquid allowed to drain. Also select and wash the necessary cooking equipment.

Did you know? On the island of Noirmoutier, which is located off the Atlantic coast of France, the most expensive potato variety in the world, “La Bonnotte,” is grown; it is very tender and tasty. The cost of 1 kg of this tuber is about 500 euros.