Recipes for salted mushrooms with potatoes. Stewed potatoes with salted mushrooms. The sequence of actions is as follows

Marinated mushrooms are a favorite snack for many. It is often used to prepare other complex dishes that contain such an ingredient. Often this is fried potatoes. Is it possible to fry pickled mushrooms and what is the best way to do it? When answering this question, you should pay attention to what type of product we are talking about, since different types of mushrooms differ in their characteristics.

So, which type of product is ideal for frying, and which is best left uncooked? More on this later.

Marinated mushrooms fried in a frying pan with potatoes

Is it possible to prepare this product in such a way that it is very tasty? Of course! How to do this is described in this recipe. If you follow all the proposed technology, you can end up with a fairly satisfying, aromatic and beautiful-looking dish, which is distinguished by its piquancy.

First of all, you should peel 6-7 potatoes and cut them into the desired pieces. Before frying, pickled mushrooms also need to be slightly processed: the marinade should be drained from them, rinsed thoroughly under water and the liquid should be allowed to drain through a colander. If they are large in size, they must be cut into smaller pieces. The onion head must be peeled and cut into half rings.

Now that all the ingredients are ready, you can start frying them. First of all, pour the onion into a heated frying pan with a generous amount of oil, reduce the heat to medium and let it brown slightly, stirring. After the golden crust effect is achieved, chopped mushrooms should be added to it and fried together. While the ingredients are sautéing, you need to add potatoes to them, salt and pepper them, add other desired spices and, if possible, crushed garlic.

When the dish is ready, you need to season it with finely chopped herbs and, after letting it brew, you can serve it.

Delicious stewed potatoes with salted mushrooms

Stewed potatoes with mushrooms and carrots

Ingredients:

• potatoes – 5 pcs.,
• salted mushrooms – 250 g,
• carrots – 2 pcs.
• onion – 1 piece,
• vegetable oil - for frying,
• dill and parsley (preferably fresh), salt.

Finely chop the onion and place in a heated frying pan with vegetable oil. After 5 minutes of frying, add mushrooms to the onions. Fry for 10 minutes. Pour some water, close the lid and simmer for about 10 minutes. Add finely chopped carrots and stir. Add potatoes, cut into strips, mix everything, add salt. Add a little more water, cover and simmer until the potatoes are cooked. Before serving, delicious potatoes stewed with salted mushrooms must be sprinkled with chopped herbs.

Stewed potatoes with salted mushrooms and zucchini

Required:

• 500 g zucchini,
• 2 potatoes,
• 200 g salted mushrooms,
• 2 heads of onions,
• 1 bunch of dill,
• 2 tbsp. spoons of melted lard,
• ground black pepper and salt to taste.

Cooking method:

Wash the zucchini and potatoes, peel and cut into cubes. Finely chop the mushrooms.

Peel, wash and chop the onion. Wash the dill and chop finely. Combine the zucchini with potatoes, finely chopped mushrooms and onions, place in a frying pan, add salt and pepper, add melted lard, add a little water and simmer over low heat until tender. Then place the stewed potatoes with salted mushrooms on a dish, sprinkle with dill and serve.

General requirements for frying mushrooms

Many housewives often have a question about whether it is possible to fry pickled mushrooms. Of course! Only in this process should a certain technology be followed in order to ensure that the final product turns out to be a tasty dish.

Having once tried such an easy-to-prepare dish, anyone will forever forget the question of whether it is possible to fry pickled mushrooms with onions.

For example, in order to prepare delicious fried mushrooms as an independent dish, you should take products at the following rate: 1/3 0.5 liter. jars of mushrooms for 1 onion. They should be thoroughly chopped and fried in a hot frying pan, first the onions and then the mushrooms. At the very end of the frying process, many chefs recommend adding a small amount of sour cream to the dish - this will make it much tastier.

In sour cream

Adding dairy cream in one form or another to fried potatoes is a way to soften the harsh taste remaining in the crispy crust from vegetable oil. Depending on the calorie content of sour cream, the taste of the dish can vary greatly; you should choose it at your own discretion.

What to cook from:

• medium-sized potatoes – 450 g;
• 1/2 cup natural sour cream;
• large salad onion - 1 pc.;
• 3 sprigs of parsley and dill;
• medium-sized champignons – 200 g;
• a pair of garlic cloves;
• curry, mixture of peppers - 1/2 tsp each;
• salt;
• pure vegetable oil.

How to cook:

1. Peeled bulbs are opened thinly, in half rings. The champignons are cleaned of dirt, washed, dried, and cut as desired, but also thinly. Peel the potatoes, wash the tubers, and cut them into thin, long slices.
2. To make it faster, place 2 frying pans on the stove at once. In one, potatoes are fried in 60 ml of oil at almost maximum temperature. Pour less oil into the second, stirring and sautéing the mushrooms and onions in it.
3. After about 8 min. Both parts of the dish are sufficiently fried, after which they are mixed in one frying pan. Set the heat to medium, cook for about 5 minutes, sprinkle with grated garlic and seasonings.
4. Add sour cream to the potatoes, add salt to taste, mix again, turn the heat to low, and cover the frying pan. Simmer the dish until cooked, it is advisable to stir it as little as possible. The potatoes are sprinkled with chopped herbs just before serving.

The set of seasonings can be changed at your discretion, being careful only with hot pepper. Strong spices overwhelm the aroma of mushrooms, giving the dish a completely different taste.

About champignons

Is it possible to fry marinated champignon mushrooms? Like any other type of such product, it is possible. In order to prepare them in this form, it will take a small amount of time, since in canned form they are already ready. Before frying, the mushrooms can be chopped, or you can stuff them with a mixture of some interesting ingredients, such as minced meat and cheese.

When preparing canned champignons by frying, you should keep them in a frying pan for no more than three to five minutes and use finely chopped dill at the very end of the process, which perfectly reveals their taste. For butter, you should give preference to a small piece of butter, since it is this that fully reveals the taste of this ingredient when fried.

Juicy pork with canned champignons in cream

A very tasty dish is made from pork with canned champignons and stewed in cream. The taste of mushrooms in combination with a dairy product and tender meat makes the dish a culinary masterpiece.

• 600 g pork;
• 400 g canned champignons;
• 150 g cheese;
• 400 ml cream (low-fat);
• Salt;
• Vegetable oil;
• Parsley or dill;
• 1 tbsp. l. Italian herbs.

Juicy pork stewed in cream with champignons, prepared in stages.

1. The meat is washed, dried with a paper towel and cut into thin long strips.
2. The marinade is drained from the canned mushrooms and cut into thin slices.
3. The cheese is grated on a grater with small holes.
4. The frying pan is heated, a small amount of oil is poured in and the meat is laid out.
5. Over medium heat with the lid open, fry the pork until golden brown on all sides.
6. Add mushrooms, mix everything and fry for 10 minutes.
7. At the end, the contents of the pan are salted to taste and sprinkled with Italian herbs.
8. Stir, add cream and bring to a boil.
9. Add grated cheese in small portions, mix, then simmer the whole mass over low heat for 10 minutes.
10. Served in portioned plates with chopped parsley or dill sprinkled on top.

About milk mushrooms

As for this type of mushroom, they are not particularly suitable for frying, although this type of heat treatment is still welcomed by many housewives. They are best consumed in pure pickled or salted form - this way their taste is revealed much brighter. When asked “is it possible to fry marinated milk mushrooms,” most cooks answer that it is possible, but it is best to mix them with minced meat, add a small amount of butter and make excellent pies - this way their use will be more profitable. When fried, they become slightly hard, in some cases more like rubber, and immediately lose their basic taste properties. The smell of pickled milk mushrooms also disappears when fried, which is due to some of their natural characteristics, so there is no benefit in preparing them in this way.

Cooking tips

• Ideally, it is better to use pickled or salted forest mushrooms; boletus, boletus, boletus, chanterelle, porcini, and pig mushrooms are good options. Canned mushrooms can be safely replaced with fresh, frozen or dried ones. If your region is not very mushroom-rich, but you really like frying mushrooms and potatoes in a frying pan, then feel free to take oyster mushrooms or champignons, which are found on supermarket shelves all year round.
• You can use small mushrooms whole, it turns out even more beautiful, cut large ones into medium pieces. If you have frozen mushrooms, first place them in a colander, rinse under running water and let them drain and defrost. Before using, fill dried mushrooms with water for 1-1.5 hours (during this time they will swell), then dry and fry.
• Potatoes with salted or pickled mushrooms in sour cream can also be cooked in the oven in pots and in a slow cooker.
• The best addition to potato and mushroom dishes is fresh dill, garlic and ground black pepper.
• If at the time of preparing the dish you do not have a bunch of fresh dill, you can replace it with 1 tablespoon of dried.
• The ideal proportions for this dish are considered to be the following: for 1 part of onion, take 2 parts of mushrooms and 3 parts of potatoes, that is, for 250-300 g of onions, take 500 g of mushrooms and about 1 kg of potatoes. The more onions, the tastier the finished dish turns out.
• So that when adding sour cream to a frying pan, it does not immediately curdle due to high temperature, first pour in 3-4 tablespoons of boiling water, and then spread the sour cream on top.

About honey mushrooms

Honey mushroom is a fairly common mushroom in some Russian regions. It is often used in the preparation of various dishes, in particular potatoes. Some professional chefs advise using this particular type of wild mushrooms in preparing potato dishes, due to the fact that honey mushrooms do not interrupt the taste of the vegetable, but, on the contrary, make it brighter without losing its own. You can also make excellent pies with them.

To all the questions of novice housewives about whether it is possible to fry pickled honey mushrooms, experienced chefs answer that it is possible, and by any means. Their taste will become especially bright if this process is carried out with margarine or butter, and at the end you use a couple of bay leaves (per kilogram of mushrooms) and let it brew for a certain time under the lid.

Ingredients

• potatoes – 6-7 pcs.;
• onions – 1 pc.;
• pickled mushrooms – 150 g;
• vegetable oil – 40 ml;
• salt and ground red pepper - to taste;
• fresh greens - 2-3 sprigs.

How to cook fried potatoes with pickled mushrooms in a frying pan

About boletus

Is it possible to fry marinated boletus mushrooms? Many chefs do not recommend this type of processing on them. There is an opinion that in the end they turn out to be slightly harsh and have an unpleasant bitter aftertaste, which can be exacerbated if processed incorrectly.

However, some housewives still try to bring this process to perfection, using fried butter in the preparation of porridges (for example, buckwheat), casseroles, or as an independent dish.

Advanced housewives who have come across this type of mushroom more than once recommend adding them to fried potatoes at the very end of cooking - this gives the dish a slightly spicy taste, which many even like.

About chanterelles

Another type of mushroom that is common in the forest belt of Russia is chanterelles. Many housewives prepare them for the winter and therefore often ask questions about whether it is possible to fry pickled mushrooms of this type? Most professional cooks do not recommend doing this, since frying chanterelles is not the best cooking option. This is due to the fact that ultimately a dish prepared with them will give off sourness, which is released during the frying process and is easily transferred to neighboring ingredients.

If you want to fry chanterelles, it is best to do this with fresh mushrooms that have just been cut from a green meadow. In this case, they will have a fabulous taste and an indescribable bright aroma.

About porcini mushrooms

Porcini is a truly noble type of mushroom that is incredibly delicious when pickled. It is often said that it goes well with various fried foods; it is often added to salads.

A large number of recipes presented on the Internet contain recommendations for frying such an ingredient, but many experienced housewives, when asked whether it is possible to fry pickled mushrooms of this kind, answer that such a noble product is best used as a decoration for a holiday table - it looks great in its pure form. If you still want to fry the mushrooms, you don’t need to use any tricks with them: just add oil, onions and bring the product to readiness.

Cooking fried salted milk mushrooms with onions

Salted milk mushrooms are a classic winter snack that always adds its own original note. Milk mushrooms are eaten with pleasure both at the festive and everyday tables. And the whole point is their pleasant consistency: pieces prepared in accordance with the recipe are always elastic and pleasantly crunchy in the mouth.

Of course, when frying, this effect is reduced, but even in this form a rather interesting flavor combination is obtained. If you cook milk mushrooms with onions, you will get a wonderful appetizer that can be used on its own or in combination with a side dish, meat, and other products. You will need the following components:

• salted milk mushrooms 300 g;
• 3 tablespoons sunflower oil or pork fat (50 g);
• medium onion;
• spices and herbs - at your discretion.

The sequence of actions is as follows:

1. A frying pan with oil and bacon is heating up.
2. First fry the onion in heated oil (it is better to cut into medium pieces, because small ones burn quickly). Bring to half-ready.
3. Then fry the pre-soaked (preferably 2 hours) milk mushrooms along with the onions - no more than 5 minutes.

Spices and herbs are added a minute before readiness.

Fried potatoes with salted mushrooms

Secrets you need to know before frying

As is clear from the information presented above, to the question of whether pickled mushrooms can be fried, it is impossible to give a definite answer that will be positive for all types of such an ingredient. However, there are several types of such products that are almost intended for this type of processing. In order for a dish prepared with them to turn out perfectly, you need to know some tricks.

First of all, before putting the mushrooms into the frying pan, they should be thoroughly rinsed and the water and brine should be allowed to drain. Otherwise, the taste of the marinade will be clearly audible in the finished dish, which will simply overwhelm the rest of the ingredients. At some points it can be quite sour or have another unpleasant aftertaste.

For a particularly bright taste, it is best to fry pickled mushrooms not in vegetable oil, but in butter - this way they will be more juicy and original. At the very end of cooking, you can add a small amount of herbs to them and cover with a lid for a while.

With vegetables

The dish, prepared according to the description, will come out quite spicy. It is permissible to omit the spicy pod and add another small sweet pepper.

What to cook from:

• champignons of any size – 450 g;
• 1 kg of potatoes;
• a couple of sweet carrots;
• 250 g onions;
• 300 g bell pepper pulp;
• salt, a set of spices for potatoes;
• 1/3 cup vegetable oil;
• hot pepper pod.

How to cook:

1. Vegetables, after peeling and washing, are cut quite coarsely. The carrots are cut into circles, the onions into half rings, and the potatoes into cubes the size of a quail egg.
2. Peppers of both types are cut, the seeds are cleaned, the hot pulp is dissolved into thin strips, and the sweet pulp is dissolved into sticks. The mushrooms are cleaned of dirt, the darkened parts are cut off, and cut into 2 cm cubes.
3. In a massive frying pan of sufficient capacity, heat the oil, first fry the onion until lightly browned, then add the mushrooms to it and increase the heat. Add the spices, stirring, and cook until the moisture evaporates.
4. Add carrots and peppers, mix the vegetables, cover the pan. Simmer over low heat for 5 minutes, add potatoes and mix with sauté. Simmer without adding water for 10 minutes, allowing the potatoes to absorb the oil.
5. Boiling water is poured into the frying pan in such a way that only a small part of the vegetables peeks out of the water. Simmer under the lid at a barely noticeable boil until the potatoes are completely cooked. Depending on its variety, it may take up to half an hour. Salt just before turning off the stove.

Season the dish well with sour cream and garlic sauce. To do this, rub or crush 1 tsp into a glass of sour cream. garlic The sauce is added to the potatoes in 3-5 minutes. before turning off the stove.