Salads with potatoes and pickled mushrooms
Marinated mushroom salad with potatoes
Compound:
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- pickled mushrooms – 700 g,
- 3 potatoes,
- onions – 2 pcs.,
- sour cream – 1 glass,
- salt,
- parsley.
Cut the mushrooms into strips or cubes, chop the onion. Boil the potatoes and cut into small cubes. Pour in salted sour cream and mix everything.
Decorate the salad prepared from potatoes with pickled mushrooms according to this recipe with herbs.
Russian salad with mushrooms
Compound:
- marinated (salted) mushrooms – 100 g,
- potatoes – 500–600 g,
- carrots – 2–3 pcs.,
- celery root – 1 pc.,
- green peas – 200 g,
- pickled cucumbers – 2 pcs.,
- boiled sausage or ham – 200 g,
- soaked or fresh apple – 1 pc.,
- mayonnaise – 100 g, salt.
To prepare a salad of pickled mushrooms and potatoes, all ingredients need to be cut into cubes, salt, and canned green peas. Add chopped mushrooms. Mix everything with mayonnaise.
Marinated mushrooms with potatoes, cabbage and cucumbers
Compound:
- pickled mushrooms – 200 g,
- potatoes – 200 g,
- sauerkraut – 1 cup,
- pickled cucumber – 1 pc.,
- vegetable oil – 2-3 tbsp. spoons,
- salt,
- pepper,
- greenery.
Boil potatoes in their skins, peel and cut into slices. Finely chop the pickled mushrooms, sort through the sauerkraut, squeeze out the excess brine. Mix vegetables with mushrooms, add finely chopped onions, pour in oil and vinegar, sprinkle with salt, pepper and mix well. Decorate the dish with slices of pickled cucumbers, small mushroom caps, finely chopped dill and parsley.
Here you can see photos of potato dishes with pickled mushrooms:
Stewed potatoes with pickled mushrooms and sour cream
Mushrooms stewed with meat and vegetables
Compound:
- pickled mushrooms – 500 g,
- beef – 1 kg,
- potatoes – 1 kg,
- onions – 2–3 pcs.,
- fat – 150 g,
- sour cream – 1 glass,
- flour - 3 tbsp. spoons,
- sour cream – 1 tbsp. spoon,
- ground black pepper,
- salt.
To prepare potatoes with pickled mushrooms in sour cream, you need to wash the meat, remove the film, cut into pieces, beat, salt, roll in flour and fry in fat in a heated frying pan. Fry chopped onions and mushrooms in the remaining fat. At the bottom of the goose pan, put fat and a layer of potatoes cut into slices, on top of it a layer of mushrooms with onions and meat, then again a layer of potatoes and a layer of mushrooms, onions and meat. Salt each layer of potatoes and sprinkle with ground black pepper. After filling the casserole, pour a glass of water, add a spoonful of sour cream, close the lid and simmer over low heat for 1 hour, pour in sour cream, shake lightly so that the sour cream sinks to the bottom. Cook the stewed potatoes with pickled mushrooms for another 5-10 minutes.
Stewed potatoes with pickled mushrooms and bacon
Ingredients:
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- 1 cup of pickled mushrooms,
- 5 potatoes,
- 50 g bacon,
- 1 onion,
- 1/2 cup sour cream,
- salt to taste.
Cut the mushrooms into strips and place in a saucepan. Add some of the bacon fried with onions and fry everything together, then add water and simmer. Halfway through the stew, add chopped raw or fried potatoes. When serving, add the remaining bacon, fried with onions, sour cream and salt to taste.
How to cook potatoes with pickled mushrooms in a slow cooker
Potatoes with white pickled mushrooms
- potatoes – 400 g
- onions – 60 g
- porcini mushrooms (marinated) – 100 g
- vegetable oil – 40 g,
- flour – 6 g
- tomato puree – 20 g
- bay leaf – 1 pc.
- dill and parsley
- salt and pepper to taste
- water -100 ml.
- Cut the marinated mushrooms into slices.
- Finely chop the onion and fry in vegetable oil, add flour and tomato puree, stir well and sauté for another 4-5 minutes. Then pour in the mushroom broth, boil and pour the resulting sauce into another container.
- Cut the potatoes into cubes, put them in a slow cooker and fry in oil until half cooked.
- Pour the sauce over the potatoes, add mushrooms and bay leaves, salt and pepper, cover with a lid, bring to a boil and simmer over low heat for 10 minutes.
- After the potatoes with pickled mushrooms, cooked in a slow cooker, are ready, sprinkle them with chopped herbs and serve immediately.
Marinated champignon soup
- Carrots – 1 pc.,
- onion – 1 pc.,
- potatoes – 3 pcs.,
- pickled mushrooms (champignons) – 300 g,
- bay leaf – 2 pcs.,
- vegetable oil for frying – 2 tbsp. l.,
- black pepper - to taste,
- sour cream - to taste.
- Parsley - to taste, salt
Before preparing a delicious potato soup with pickled mushrooms, finely chop the onion and carrots and fry in vegetable oil in the “baking” mode for 5 minutes. Add diced potatoes and pickled champignons, mix the vegetable mixture thoroughly and fry in the “baking” mode for 5 minutes.
Fill the mixture with hot boiled water to the top mark, salt, pepper, add spices to taste and cook in the “soup” (“stewing”) mode for 1 hour 20 minutes.
Serve sums of potatoes with pickled mushrooms, cooked in a slow cooker, with sour cream.
Recipe for fried potatoes with pickled mushrooms in a frying pan
You will need:
- 600 g potatoes;
- 0.5 cans of pickled mushrooms;
- 1 onion;
- fresh dill, salt;
- vegetable oil.
Recipe for potatoes with pickled mushrooms.
These fried potatoes with pickled mushrooms will be very tasty in combination with salted mushrooms.
Wash and dry the pickled mushrooms. After peeling, cut the onion into thin slices, peel and rinse the potatoes.
Take two frying pans and heat vegetable oil in them. Place mushrooms in one and potatoes in the other. Fry the mushrooms until golden brown. Mix everything in each pan separately.
Add the onions to the mushrooms and fry for a couple more minutes. Transfer the onions and mushrooms to the potatoes, stir and fry until fully cooked. Season the finished dish with sprinkled herbs and serve. Potatoes with pickled mushrooms, fried in a frying pan, are ready!
Honey mushrooms: general information
Their name comes from their place of growth. After all, they can be found on tree trunks and stumps. These mushrooms always grow in friendly families. They contain a large amount of protein and very few calories. Therefore, they can be safely included in the diet even for those people who limit themselves to various diets and strive to lose extra pounds.
Another interesting fact is that in folk medicine these mushrooms are used as natural antibiotics. Honey mushrooms can be salted, boiled, fried. The dishes they make are very aromatic and tasty. It is very difficult to imagine a person who would refuse fried mushrooms with potatoes. They can be collected in the forest in summer and autumn. What about at other times of the year? Go to the store and purchase the necessary product there.
How to fry pickled mushrooms with potatoes and vinegar
We offer you an original recipe for frying pickled mushrooms with potatoes. No one can refuse this dish!
Ingredients:
- 1 onion;
- 400 g pickled oyster mushrooms;
- a few tablespoons of vegetable oil;
- 1 kg of potatoes;
- table vinegar.
Recipe:
Place the oyster mushrooms in the frying pan and simmer for a few minutes. Now add a bunch of chopped green onions, vegetable oil and two tablespoons of vinegar to taste to the mushrooms. Simmer until the liquid has almost completely evaporated. Afterwards, chop them as finely as possible or, better yet, pass them through a meat grinder, mix with chopped onions, slightly fried in vegetable oil, and add salt. Now place the potatoes and mushroom onion mixture in the pan and fry the potatoes until golden brown. Bon appetit!
Preparation
The main ingredients of the proposed dish are potato tubers and pickled mushrooms (this can be honey mushrooms, milk mushrooms, trumpet mushrooms, etc.). Each of these products requires preliminary preparation before frying.
Some housewives are wondering: is it possible to fry pickled mushrooms? You can, such mushrooms turn out to be very aromatic and tasty. There is no need to fry them too much.
Start by rinsing the marinated mushrooms. Place them in a colander, rinse under cold water and let them drain. If they are too large, cut into small pieces.
Peel the onions, wash them, cut into thin half rings.
The dish is prepared in a frying pan, pour vegetable oil into it and heat it. Add the chopped onion, turn the heat to slightly lower than medium and sauté for 1-2 minutes (do not forget to stir while sautéing).
The onion half rings should become slightly soft, do not allow them to burn. Add mushrooms to the onion and stir. Fry everything together for about 5-7 minutes.
While the onions and mushrooms are frying, prepare the potatoes. Rinse the tubers under running water, peel with a regular kitchen knife, or use a special vegetable peeler to make the process quicker and more convenient. Cut the peeled potato tubers into thin cubes. However, you can cut the potatoes according to your preference and desire - into rings, half rings, cubes, strips.
How to fry pickled mushrooms with potatoes and garlic
Fried potatoes with pickled mushrooms
Ingredients:
- 3000 g onions;
- 1 kg of potatoes;
- pickled mushrooms (oyster mushrooms, champignons);
- 50 g vegetable oil;
- salt, garlic;
- greenery.
Recipe:
Cut mushrooms and onions into small cubes. Peel the potatoes and cut them into 0.5 cm pieces. Before frying the pickled mushrooms and potatoes, heat the frying pan over a fire and add vegetable oil.
Fry the onion until light golden brown. Add the mushrooms and fry for about 5 minutes, stirring constantly. Then add the potatoes and fry until fully cooked, about 25 minutes. At the end of frying, add salt to taste, crush one garlic clove, this will add piquancy to the dish. When serving, be sure to sprinkle the fried potatoes with pickled mushrooms prepared according to this recipe with fresh, finely chopped parsley or dill.
Fried potatoes with pickled mushrooms and bacon
Mushrooms fried with potatoes
Compound:
- pickled mushrooms – 250 g,
- lard – 50 g,
- potatoes – 8-10 pcs.,
- onions – 1–2 pcs.,
- salt,
- caraway.
Peel the mushrooms, rinse and cut into slices. Cut the bacon into strips. Heat some of the bacon in a frying pan and fry the onion in it. Add pickled mushrooms and simmer until done. Boil the potatoes, cut into cubes and fry with bacon so that you get a golden crust. Mix mushrooms with potatoes, add salt to taste, add cumin and fry for a few more minutes. Before serving, sprinkle fried potatoes with pickled mushrooms with herbs.
Recipe
Cooking time (including processing of ingredients) is 40-45 minutes.
- Sort through the fresh mushrooms: remove the spoiled ones, leave the good ones and peel without rinsing so that the dish does not turn out watery.
- Peel the potato tubers, wash them, dry them with a paper towel and cut them into bars.
- Peel the onion (if used in the recipe) and cut into quarter rings. After removing the husks, chop the garlic under a press.
- Chop honey mushrooms coarsely, leaving too small ones whole.
- Add onion to hot oil in a frying pan and fry until light golden brown.
- Add the mushrooms and fry them until tender, stirring occasionally with a spoon.
- Pour the potato wedges into the pan and continue frying for 15-20 minutes.
- About 3-7 minutes before turning off the heat, add sour cream to all the ingredients in the pan and mix thoroughly.
- Chop a bunch of green onions and sprinkle them over the roast placed on plates.
Recipes for potatoes with pickled mushrooms in the oven
Marinated mushrooms baked with potatoes
Compound:
- pickled mushrooms – 300 g,
- vegetable oil – 1–2 tbsp. spoons,
- potatoes – 400 g,
- flour – 1 tbsp. spoon,
- onion – 1 pc.,
- sour cream – 1 tbsp. spoon,
- salt.
Chop the marinated mushrooms and mix with fried onions. Boil the potatoes, cut into slices, place in a greased frying pan, put mushrooms and onions on top and cover with a layer of potatoes. Mix sour cream with flour, dilute with water and pour in ingredients. Drizzle with vegetable oil and bake the potatoes with pickled mushrooms in the oven.
Potatoes with mushrooms in the oven
Ingredients:
- potatoes 1 kg
- mushrooms (marinated) half a jar
- onion 1-2 pcs.
- cream or sour cream (10%) 200-300 ml
- flour 2-3 tbsp. l.
- vegetable oil to taste
- a few cloves garlic
- greens (dill, parsley) 1 bunch
- marjoram 1 tsp.
- Provençal herbs 1 tsp.
- salt to taste
- pepper to taste
Preparation:
- Cut the peeled potatoes into small pieces.
- Chop the onion - it is better to do this in large half rings so that it does not burn during frying.
- Fry the mushrooms and onions in vegetable oil, add flour at the end and, stirring thoroughly, fry everything together for another 5 minutes.
- Grease a deep baking tray with vegetable oil, place chopped potatoes here, and mushrooms and onions on top.
- Pour everything with cream or sour cream mixed with marjoram and Provençal herbs, salt and pepper and put in the oven.
- Bake over low heat until the potatoes are done.
- During the cooking process, stir the contents of the pan several times. You should also taste to see if there is enough salt. If it's missing, add it.
- When the dish is ready, turn off the oven, cover the baking sheet with foil, and let it sit like this for a while (15-20 minutes).
- Finely chop the garlic, chop the greens.
- After removing the foil from the baking sheet, generously sprinkle the dish first with garlic and then with herbs.
Classic potatoes with mushrooms in the oven
Ingredients:
- 5 potatoes;
- 270 grams of pickled mushrooms;
- 2 onions;
- 200 grams of mayonnaise;
- 360 grams of cheese;
- pepper and salt;
- 30 grams of butter.
Preparation:
- Immediately turn on the oven and set it to 180 degrees.
- Cut the mushrooms into slices and fry in a frying pan for 5 minutes. We turn up the heat so that they brown.
- Peel the onions and potatoes. Chop the vegetables. Onions in half rings, root vegetables in slices no thicker than 3 mm.
- Place half the potatoes in a greased pan, then the onions, mushrooms on top and potatoes again. Salt each layer and sprinkle with pepper.
- Lubricate the top generously with mayonnaise and sprinkle with cheese.
- We send the dish to bake. The cooking time for potatoes with pickled mushrooms according to this recipe is from 40 to 60 minutes, depending on the thickness of the layers and the size of the pieces.
Fried honey mushrooms with potatoes in French
In addition to the main ingredients, the recipe includes cheese, onions and a delicate creamy sauce:
- 800-900 g honey mushrooms;
- 1 kg of small potatoes;
- 1 tbsp. vegetable oil;
- 300 g hard cheese;
- 200 g small pickled cucumbers;
- 2 small onions;
- 2 egg yolks;
- 200 g cream;
- salt, pepper, mustard powder to taste.
- Carefully sort out any spoiled mushrooms, then clean them of debris and dirt using a dry method and chop them coarsely.
- Peel the potatoes and wash them. Wash young tubers thoroughly with a brush.
- Peel the onion and cut into rings.
- Grind the cheese on a coarse grater.
- In a frying pan in well-heated oil, fry the mushrooms for 15 minutes.
- At this time, whisk the yolks in a bowl, pour in the cream, add spices and mustard, and stir thoroughly.
- Place the potatoes in a pan of boiling salted water for 15 minutes.
- Pour the sauce over the fried honey mushrooms, cover the pan with a lid and simmer for 5-7 minutes.
- Remove the potatoes from the water, divide into portions, pour over the creamy sauce with mushrooms, and decorate with onion rings.
- Sprinkle grated cheese on top, place gherkins on the side and serve.
The dish is served hot and freshly prepared. Great for both everyday and holiday menus.
