Fried potatoes with frozen porcini mushrooms

Prepared by: Katerina

08/20/2020 Cooking time: 45 min

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I suggest trying the roast with mushrooms and potatoes. This is a simple, satisfying and incredibly tasty dish. A wonderful option for dinner. Especially during mushroom season!

How to choose porcini mushrooms

Of course, the best option is to collect boletus mushrooms yourself. But if you decide to buy this product, then you should remember a few simple rules in order to make the right choice.

The mushroom should be elastic to the touch. Flabby, soft and unpleasant-smelling fruiting bodies should never be taken, otherwise you risk getting an intestinal upset.
Do not buy boletus mushrooms that have a watery, wormy, rotten cap or stem. This can also lead to trouble.
Avoid specimens that are too large, as the old fruit has already accumulated more harmful toxic substances than the young one.
It is not advisable to buy porcini mushrooms from sellers standing on the side of the highway, because they could collect them there, not far from the road.
If you notice even one suspicious one in a basket of porcini mushrooms, it is better to refuse such a purchase, since the boletus mushrooms may have already absorbed the poison from it.
Do not purchase ready-made canned mushrooms from your hands. You don’t know what the fruiting bodies looked like before processing, and whether any of them were poisonous. This product, in salted or pickled form, is safe to buy only in large supermarkets. But at the same time, you still need to check the expiration date indicated on the jar, as well as the integrity of the lid and the container itself.
Think about it if the seller is too persistent in asking you to buy boletus mushrooms. Perhaps he wants to quickly get rid of a dubious product.

Important: mushrooms collected in an industrial area or near highways will only cause harm to your health, since they are capable, like a sponge, of absorbing large amounts of exhaust gases and toxic substances.

Step-by-step recipe with photos

1. Prepare the ingredients necessary to create the dish.

3. Fry the mushrooms in heated vegetable oil until browned.

4. Cut the onion into strips.

5. Combine onions with mushrooms. Salt and pepper. Fry until fully cooked.

6. Cut the meat into medium-sized cubes.

7. Cut the potatoes into cubes approximately the same size as the meat.

8. Salt and pepper the potatoes. Mix with mayonnaise and mix well.

9. Place some meat in the pot. Salt and pepper.

10. Place fried vegetables on the meat.

11. Place potatoes on a bed of mushrooms.

12. Grate the cheese on a fine grater and sprinkle it over the contents of the pot.

Meat in pots with mushrooms is delicious! It is also called roast. Every housewife can do it, even if she tries to cook this dish for the first time. Meat in pots with mushrooms turns out to be very tender in taste and aromatic. When preparing this dish, you can get creative and add some of your favorite vegetables to the recipe. In any case, success will be guaranteed to you! So, here are the instructions below on how to cook pots of meat, potatoes and mushrooms, read...

INGREDIENTS

Meat – 600 g (for 6 pots);
Potatoes – 600 g;
Champignons sliced conc. – 1 point;
Cream 10% – 150 ml;
Hard cheese – 150 g;
Salt pepper;
Onions 2-3 pcs.

COOKING

Cut the meat into 2 x 2 cm cubes, cut the potatoes into cubes, and cut the onion into half rings.
Mix in a cup, adding mushrooms and salt and pepper.
Divide into six servings and place in pots.
Pour cream into each pot. In general, liquid should be 1/3 of the pot. The meat will release additional juice as it cooks. If you pour a lot of liquid, then it will all boil away and burn in the oven.
Top everything with grated cheese. Cover with a lid or foil, place the pots on a baking sheet (this is in case it boils over the top) and place in an oven preheated to 200 degrees. When it boils, you can reduce it by 180. Cooking time depends on what kind of meat you took for this dish. Pork takes about 40 minutes to cook, beef about an hour. At the end of cooking, you can remove the lids and let the cheese brown nicely.
Meat can be served in pots.

Watch the video below with another recipe for making potatoes in pots with mushrooms, you will love it!

Potatoes with meat and mushrooms are a very tasty combination. A hearty, aromatic, rich dish perfectly replenishes strength and gives incredible pleasure. Cooking in pots gives this dish a special taste - all products are saturated with juices and aromas of each other. You can use any spices and seasonings, but I will only use salt and pepper so as not to disturb the taste and aroma of this wonderful dish.

Let's prepare the ingredients according to the list. To prepare potatoes with meat and mushrooms in pots, I took pork tenderloin, new potatoes and wild mushrooms. You can also use beef, as well as any other mushrooms of your choice.

Wash the meat, dry it and cut it into large pieces. Fry them in a dry frying pan on all sides, then the meat will remain juicy.

Set the meat aside and cover with a lid. In the meantime, saute the onions and carrots in vegetable oil. I recommend not chopping the vegetables too much so that they don’t lose their shape after cooking in the pot.

In the meantime, let's take care of the mushrooms. If you have champignons, peel them and cut them into slices. I have moss mushrooms that grow in the country, I immediately cleaned them of grass and soil. Cut the mushrooms into pieces and fry in vegetable oil.

Peel the potatoes and cut them into fairly large cubes or cubes. Let's take the pots and start filling them. First, lay out the potatoes and mushrooms on top. Add salt and pepper.

Now it's the meat's turn. Also add a little salt and pepper.

Place onions and carrots on top of the meat.

Add garlic and sour cream passed through a press.

Potatoes in pots with meat and mushrooms are ready! The aromas are magnificent, invite your family to the table. You can also serve it in pots, but the portion is quite large, so you can also serve it in plates. Garnish the dish with your favorite herbs and enjoy!

How to prepare porcini mushrooms

First you need to shake off stuck branches, leaves and other forest debris, inspect each mushroom, cut off a small part of the stem, throw away wormy, spoiled or very old fruiting bodies. This can be done at the collection point. The purchased product must have already been sorted.

At home, rinse each mushroom under running water. Large boletus mushrooms must be cut into pieces. Soak the fruits in salted water for half an hour, and then rinse them again, and you can start cooking. It is not necessary to boil the boletus mushrooms first, as they are completely edible, but if in doubt, you can boil them for 15 minutes in salted water. It should be noted that after such processing, forest products will lose some of their aroma, taste and nutrients.

Advice: if you have any doubts and you decide to cook boletus mushrooms, throw a peeled onion into the water. If there is a poisonous mushroom or a large amount of toxic substances, the onion will turn blue. It is recommended to throw away the product.

Now that you have stocked up on the best gifts of the forest, it’s time to start preparing mouth-watering dishes from them that no one can refuse. We offer simple step-by-step recipes for frying boletus mushrooms in fresh, dried, pickled or frozen form with their faithful “companion” - potatoes. Also see some photos and videos of this fascinating process.

Option 5: Roast with smoked meat, mushrooms and potatoes

Before cooking, be sure to rinse the mushrooms and peel them if necessary. If you are using dried mushrooms, you can pour boiling water over them and leave them overnight. It is enough to keep the frozen mushrooms in warm water for a short time, then you can add them to the pan.

Ingredients:

Porcini mushrooms - 500 g;
Potatoes - 1000 g;
Bulb;
Butter - 60 g;
Smoked pork - 250 g;
Cream - 200 ml;
Mushroom or meat broth - 300 ml;
Carrot;
Hot pepper, basil, salt.

Step by step recipe

Chop the onions and carrots and sauté them in butter.

Chop the mushrooms and add to the vegetables. Simmer for a few minutes, then add salt and spices.

Cut the potatoes into cubes or slices. Boil water, salt it and boil the potatoes until half cooked.

Cut the meat. Then place a few pieces in each pot, add salt and pepper. Place potatoes, mushrooms and vegetables on top.

Mix the broth with cream, pour the resulting sauce over the contents of each pot. Place in an oven preheated to 180 degrees for 40 minutes.

The roast turns out best if you cook it in ceramic portion pots. But this is not always possible, so you can limit yourself to a cast-iron cauldron or a pan with a thick bottom.

Fried porcini mushrooms with potatoes and onions

Ingredients

porcini mushrooms500 g
potatoes800 g
onions 1 pc.
dried garlic 1 tsp
dried onions 1 tsp.
dried wild garlic 1 tsp
vegetable oil 2 tbsp.
salt to taste

Preparation:

First, thoroughly clean the mushrooms from debris and dry them. Grind them into small pieces.
Place the frying pan on the fire, pour oil into it. When it is hot enough, add the mushrooms and fry.
Peel and rinse the potatoes. Cut into medium pieces.
Finely chop the onion and garlic. Add everything to the porcini mushrooms and continue to fry together until a delicious golden color. Then transfer the mixture into a separate bowl.
There should be some oil left in the pan. It's time to throw potato slices at him. Fry over medium heat, uncovered, until nicely browned. Stir occasionally to prevent the pieces from burning.
Add boletus and onions to the fried potatoes. Now you can reduce the heat and cover the dishes. Determine if the dish is ready by inserting the tip of a knife into a piece of potato.
Five minutes before the end of cooking, add salt and spices to the dish.

Useful tips and tricks

The basic principle of frying is to quickly coat the food with a crust so that it does not absorb fat and retains maximum of its juices inside. This is achieved due to a sufficient amount of oil, its strong heating, and high temperature at the 1st stage of frying.

To make crispy fried potatoes, you need to stir them as little as possible. Ideally, the layer of slices in the pan should be such that you only need to turn it twice. The pan is not covered.

Champignons are usually fried with onions; there are 2 options for adding them:

Separately brown the onion slices and add to the mushrooms when they are almost ready.
Fry the onion until lightly browned, then add the mushrooms to it, then cook together.

In the first case, the sautéing will have a sharp taste of fried onions, and it will be more aromatic. The second method is more suitable for tender, juicy dishes. The duration of frying the champignons is about a quarter of an hour at moderate heat.

The time increases slightly if the mushrooms are coarsely chopped or if they are frozen. It is also permissible to partially boil them in salted water, dry them, and then quickly fry them in a large amount of oil. Next, the mushrooms are set aside, and the onions and potatoes are fried alternately in a frying pan.

Add onions and mushrooms to the potatoes during the first stirring. Although champignons and potatoes accept almost any spice, most often only black pepper is used. This is due to the strong aroma of pan-fried mushrooms; there is no need to further emphasize it.

How to fry frozen porcini mushrooms with potatoes in a frying pan

Cooking time: 50 minutes

Number of servings: 5

Energy value calorie content – 123.4 kcal; fats – 7.1 g; proteins – 2.2 g; carbohydrates – 13.6 g.

Energy value

calorie content – 123.4 kcal;
fats – 7.1 g;
proteins – 2.2 g;
carbohydrates – 13.6 g.

Ingredients

potatoes – 5 pcs.;
frozen mushrooms – 200 g;
onions – 3 pcs.;
vegetable oil – 3 tbsp;
salt, pepper, spices - to taste.

Step-by-step preparation

To begin with, of course, defrost the mushrooms, rinse them and dry them a little. Cut large specimens into pieces. Peeled onions should be chopped into half rings.
Place the frying pan on the burner and add a little oil. Add mushrooms and onions and sauté over medium heat until golden. It will take 15 minutes.
Chop the peeled potatoes into bars and rinse under running water.
Next, you should take a second frying pan. Pour the potatoes into it and fry over medium heat until golden brown for 15 minutes.
Then combine the potatoes and mushrooms with onions, stir. At this stage, you need to salt and season the dish to taste. Turn the heat down and cook for another five minutes.
A hearty lunch is ready, don’t forget to sprinkle the portions with fresh herbs.

Tip: when buying frozen boletus in a store, pay attention to their appearance. If mushrooms are sold in a sticky lump with a lot of ice, then most likely the storage conditions have been violated and they have already been thawed. This product should be avoided.

Fried potatoes covered with a crispy golden brown crust, combined with tasty and tender porcini mushrooms, are an excellent option for a family dinner. The aromatic dish can also be a hearty meal for visiting guests, who will definitely ask for more. Use our proven recipes to delight your loved ones. Bon appetit!

Potatoes with mushrooms in cream

Photo: zen.yandex.ru
Cream makes potatoes more tender and crumbly.

You will need:
8 potatoes, 400 g mushrooms, 4 cloves of garlic, 4 tbsp.
vegetable oil, 300 ml cream, 1 bunch of herbs. Preparation:

1. Cut the potatoes into thin slices and fry in oil over medium heat. New potatoes can be left whole or cut in half. 2. When the potatoes begin to release starch, add cream and garlic, reduce heat and cook for another 5 minutes. 3. Separately, fry the mushrooms, chop the herbs, add it all to the potatoes and mix. 4. If you wish, you can finish the dish a little in the oven or leave it covered for another 10 minutes.

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.
Fried potatoes with fresh champignons, sour cream and herbs
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!

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:

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.
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.
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.
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 interrupt the aroma of mushrooms, and the dish takes on a completely different taste.

Recipe for fried potatoes with chanterelles

Another variety of very tasty forest mushrooms is chanterelles. One of the most delicious and aromatic mushrooms that you should definitely try. If they don’t grow near your house or cottage, find happy collectors at the market who are selling them. It will be worth it. You can also find frozen chanterelles in stores, but fresh ones are much better.

Chanterelles go well with many foods, it’s not for nothing that everything from omelets to pasta is prepared from them, but we use them for classic fried potatoes with mushrooms. These mushrooms do not need to be cooked for a long time before frying, which speeds up the cooking process. It is enough to rinse them very well before cooking in a container with water to rinse out all the grains of sand, grains and other natural debris from the cracks in the legs.. It’s unpleasant when it crunches on your teeth.

You will need:

fresh chanterelles - approximately 600 grams;
potatoes - 5-6 pieces;
onion - 1 large onion;
salt, black pepper and dill.

Preparation:

Soak fresh chanterelles in cold water for 10-15 minutes, then rinse under the tap to remove all forest debris from the scales. Place the mushrooms on a wire rack or in a colander and let the water drain.
Heat a frying pan with butter or a mixture of vegetable and butter. Butter will give the mushrooms a special taste.
Place the mushrooms in a hot frying pan and fry. At first, the juice will release and the mushrooms will stew a little, but if you stir frequently, the liquid will quickly evaporate and frying will begin.
Finely chop the onion. You can use cubes, or you can use thin half rings if you like larger onion pieces. Add the onion to the frying pan with the chanterelles at the moment when the liquid has disappeared and the mushrooms have begun to fry. Fry the onion and chanterelles together until browned. After this, remove the pan from the heat.
Peel the potatoes and cut into cubes or thick strips. Heat a wide frying pan, preferably cast iron, with a thick bottom with vegetable oil. Place the potatoes on the hot side and fry until they are lightly browned. After this, add the mushrooms and simmer for a few more minutes.
at the end, when the potatoes are ready, add finely chopped dill and cover with a lid. Let sit for five minutes and you are ready to serve. The most delicious and incredibly aromatic fried potatoes with mushrooms are ready!

Potatoes with champignons, stewed with milk

A dish that is hard to resist. I know several versions of potatoes and mushrooms stewed in milk, this one is the simplest.

Compound:

Champignons – 350 gr.
Milk -3.5% - 200 ml.
Potatoes – 1 kg.
Onion, head.
Oil – 2 tablespoons.
Black pepper, salt.

Preparation:

Prepare food for cooking. Roughly chop the mushrooms and potatoes and chop the onion.
First fry the potatoes in hot oil. When a golden crust appears and the vegetable becomes soft, turn it off.
Separately prepare the champignons with onions. Add salt and pepper at the end of frying.
Combine the ingredients in a common frying pan and stir.
Pour in the milk. Reduce the heat and simmer the dish for about 5-8 minutes.

How to fry frozen mushrooms

Potatoes with frozen mushrooms are prepared in two steps: first we cook the mushrooms, then we put them in the potato mixture, slightly browned and half cooked.

Frozen mushrooms do not need to be thawed before frying. First of all, finely chopped onion is fried in a frying pan until golden brown.
Frozen porcini mushrooms (or honey mushrooms, boletus, saffron milk caps) are placed in a frying pan over medium heat. They are stewed in their own juice under the lid for 7-10 minutes. Then remove the lid, increase the heat, evaporate the liquid and brown the mushrooms for another five minutes. The total cooking time for frozen fried mushrooms should not exceed 15 minutes, otherwise they will dry out and become tough.
The potatoes are fried in a separate frying pan, after the first stirring and the formation of a golden brown crust, they are salted and the fried mixture is added with onions and mushrooms. The readiness of the dish is determined by the softness of the potatoes.

Fried potatoes with frozen mushrooms become much tastier if you add a couple of tablespoons of sour cream, stir and simmer over low heat for three minutes. Connoisseurs do not put greens in such a dish: their smell does not go well with the delicate aroma of mushrooms in sour cream.

Interesting recipes

The classic recipe for making potatoes with mushrooms and onions requires the following proportions of ingredients:

onion – 1 part (150-200g);
fresh mushrooms – 2 (300-500 g);
potatoes – 3 parts (0.5-1 kg).

Whether the dish is prepared in vegetable oil, butter, or lard is a matter of taste. Season it with herbs, salt, pepper, sour cream. Other dishes use mushrooms prepared in various ways.

Mushrooms Stroganoff style

An old Russian recipe for fried potatoes with dried porcini mushrooms includes the following ingredients:

dried boletus - 40 g;
potatoes – 500 g;
onion – 150 g;
milk – 250 ml;
sour cream – 30-40 g;
butter – 40 g;
tomato – 10 g (tomato sauce – 30 g);
flour – 10-15 g;
greens, salt.

Soak the boletus mushrooms for 1-1.5 hours in boiled milk, cut into strips, roll in flour, fry in a hot frying pan for 3-5 minutes, roll in flour a second time and fry again for 5-7 minutes. Prepare the sauce: heat the tomato with butter, add sour cream, sautéed onions, and salt. Fry golden brown potatoes in a separate frying pan, add mushrooms and sauce, garnish with herbs, and serve hot.

Marinated or salted mushrooms

Fried potatoes with pickled mushrooms have an interesting and unusual taste. For 5-6 medium potatoes you need to take 1 onion and 150-300 g of canned mushrooms. They must be properly prepared for frying: rinse in a colander several times, let the water drain completely, cut into pieces the size of a medium chocolate candy. Place the prepared slices in a frying pan with the onion, which has been sautéed in it for 2-3 minutes, fry everything together for about 7 minutes, add salt and pepper.

Separately, fry the potatoes until tender, combining the prepared dishes together, simmer everything over low heat for 2-3 minutes. Fried potatoes with salted mushrooms are prepared in the same way. Those who love fried potatoes with mushrooms and sour cream can add it to the dish (250-300 ml), keep the contents of the frying pan under the lid over low heat for 5 minutes. By adding sour cream, we reduce the amount of oil for frying, so the calorie content of a dish with sour cream is lower than that of classic potatoes with mushrooms (80 kcal/100g - with sour cream; 122 kcal/100g - in the classic version). It is not recommended to fry all the components together from the very beginning, since they have different heat treatment times.

Potatoes with frozen champignon mushrooms in a slow cooker with the addition of leeks

You will need:

5 potatoes;
1 leek;
200 g frozen champignons;
greenery;
salt (to taste).

Method of preparation: place chopped potatoes, leeks, champignons and greens in a multicooker saucepan, add salt, and turn on the “stew” mode for 2 hours. If desired, you can add chopped meat (I added pork).

Option 4: Roast with meat, mushrooms, potatoes and other vegetables in pots

Not all people like vegetables. It is much more pleasant to eat a portion of potatoes with meat than to choke on a light and nutritious salad. But a properly cooked roast will help fill the body with vitamins, while enjoying the excellent taste of the dish.

Ingredients:

Meat - 500 g;
Mushrooms - 300 g;
Tomatoes - 150 g;
Carrot;
Potatoes - 300 g;
Bulb;
Salt, oil, spices.

How to cook

Rinse all vegetables and mushrooms. Peel the onions, carrots and potatoes and chop the ingredients.

Sauté vegetables in a hot frying pan with oil. They should change their color, and a characteristic smell will spread throughout the kitchen.

The meat should be washed and then dried with paper towels. Cut off the veins and films, cut the pork or beef into small cubes. Place them on the bottom of the pots.

Cut the mushrooms into slices and place on top of the meat. Place diced tomatoes and potatoes there.

Place fried onions and carrots on the potatoes, add salt and spices. Cover the pots tightly with foil. Simmer in the oven for 20 minutes at 200 degrees, then reduce the temperature.

Leave the pots in the oven for another 40 minutes until done.

Don't limit yourself to just the vegetables mentioned in the recipe. You can add canned peas or corn, green beans or broccoli to the stir fry. The more vegetables and herbs, the healthier the finished dish becomes. In winter, you can use frozen mixtures.

Potatoes with frozen mushrooms with the addition of sweet bell peppers in a slow cooker

You will need:

300 g beans,
4 potato tubers,
300 g milk mushrooms,
1–2 carrots,
2 tomatoes
1 pod of sweet bell pepper,
salt, pepper to taste.

Cooking method:

If you take raw beans, then they must first be boiled in a multicooker in the “Stew” mode for 1 hour. After this, we rinse the beans through a sieve and put them in the multicooker, adding potatoes and mushrooms. Turn on the “Steam” mode for 40 minutes. Grate the carrots, cut the pepper into thin strips, cut the tomato into small pieces.
15 minutes after starting the “Steaming” mode, add carrots, tomatoes, peppers, after lightly frying them in a frying pan.
5 minutes before the end of cooking, add salt and spices to the stewed potatoes with mushrooms and vegetables.

Potatoes with meat and champignons

A hearty and tasty dish for dinner and lunch. We will fry it with pork, which, if desired, can be replaced with beef. The cooking principle is the same, but keep in mind that the beef takes longer to fry. By the way, in 100 gr. pleasure is only 142 kcal.

We take:

Pork – 300 gr.
Champignons – 250 gr.
Potatoes – 400 gr.
Onion - head.
Oil for frying – 2 large spoons.
Butter - spoon.
Ground pepper, salt.

Preparation:

Rinse the meat, dry with a napkin. Cut into cubes.
Heat the oil and add the slices. Cook over high heat for 5 to 8 minutes, stirring the pork frequently.
When the pieces are slightly browned, add the onion, cut into half rings. After a minute, add randomly chopped mushrooms.
Fry without reducing the heat for about 5-7 minutes. Soon a little juice will be released, the champignons will brown, and the onion rings will become transparent.
Peel the potato tubers and cut them into cubes.
Fry in a separate frying pan until fully cooked. Shortly before finishing, add salt and pepper.
Test the pork for doneness. If soft enough, combine with potatoes.
Add butter, sprinkle with herbs. Stir the dish and turn off the stove.

How to cook potatoes with frozen mushrooms in the oven

How to cook fried potatoes with frozen mushrooms in the oven: you will find the answer to this question in the recipe.

In order to cook potatoes with frozen mushrooms in the oven, we will need:

Potatoes – 1kg
Frozen mushrooms – 500 g
Onion – 2 pcs.
Salt, pepper, herbs - to taste
Tomato – 2 pcs

Cooking method:

Potatoes must be peeled, cut into slices, salt and pepper. Thaw the mushrooms, chop and fry in oil. Chop the onion and combine with mushrooms, salt and pepper. Fry everything together.
Place the potatoes on a baking sheet greased with vegetable oil. Place tomatoes cut into circles on top of it.
Mushrooms fried with onions are on top of the tomatoes. Heat the oven to 200 gr.
Place the potatoes in the oven and bake until you get an appetizing crust. Serve the dish on the table, sprinkled with fresh herbs.

With garlic and cream

The dish is tasty and quite high in calories. It’s good to serve it with just bread, but it can be used as a side dish for stewed rabbit or poultry.

Ingredients:

up to 1 kg of potatoes;
heavy cream – 1.5 cups;
salt, black pepper;
1/3 garlic head;
to taste - parsley or dill;
refined oil;
400 g fresh or frozen champignons.

How to cook:

The shape of cutting peeled mushrooms and potatoes is thin plates. The mushrooms are set aside until cooked and the potatoes are soaked to remove any starch.
Prepared foods are fried in oil in different frying pans. The mushrooms are allowed to brown over high heat, and the potatoes are heated at moderate heat until partially softened.
The champignons are salted and seasoned, and cream is poured into the potatoes and simmered at low temperature until they thicken. Season with herbs, add and mix garlic with mushrooms, level.
Fried champignons with potatoes in a frying pan, without covering, are put into a preheated oven. Bake for up to 20 minutes. setting the heating to 190–200°C.

It is recommended to leave some of the greens for serving the dish, but you can separately sprinkle the potatoes with chopped onion feathers.

How to cook potatoes with frozen mushrooms in a slow cooker

There are a million ways to cook frozen mushrooms and potatoes, and a multicooker in this case turns out to be the most optimal household appliance, significantly simplifying and speeding up the entire process. Let's look at recipes for potatoes with frozen mushrooms for a slow cooker and find out how the technology for preparing such dishes differs.

You will need:

500 g potatoes;
200 g frozen mushrooms;
300 g cabbage;
1 large onion;
2 medium carrots;
1 tomato (can be replaced with tomato paste);
1 tbsp. spoon of vegetable oil;
salt (to taste).

Method of preparation: defrost and boil the mushrooms, cut into slices. Fry chopped onions and grated carrots in oil in a slow cooker, add mushrooms and continue frying. (baking mode, 10 minutes). Add chopped potatoes, shredded cabbage and chopped tomato, add salt, stir, turn on the “stew” mode for 2 hours.

Bon appetit! Now you know how to cook frozen mushrooms and potatoes.

With cheese

This combination of products is more often found in casserole recipes; fried potatoes with mushrooms are also prepared in a frying pan, sprinkling the almost finished dish with cheese shavings.

Ingredients:

600 g potatoes;
large juicy onion;
champignons of any size – 200 g (can be frozen);
cheese, Russian variety – 75 g;
a handful of chopped mixed greens;
garlic - optional;
salt;
oil of the highest purity category;
black pepper – 2 pinches.

How to cook:

Mushrooms and all vegetables are cleaned; the skins of the champignon caps are not removed. The prepared ingredients are washed, the potatoes are cut into thin slices, and temporarily left in a bowl of water.
Mushrooms are cut into 5-mm slices, and the onion is cut even thinner into half rings. The greens are washed, blotted with napkins, finely chopped, the garlic is grated or chopped with a knife.
Heat a thin layer of oil in a frying pan. Switch the heat to moderate, lay out and fry the potatoes for about 10 minutes, until half cooked.
Add champignons and immediately mix with potatoes. Reduce the heat slightly, without covering with a lid, cook for about a quarter of an hour, turning over as it frys.
Add onions to the frying pan and, if desired, season with garlic at the same time. Heat until the onion slices become completely transparent, then add and mix the herbs, season, salt to taste, sprinkle with cheese shavings. Cover the dish and wait 3 minutes. until the cheese melts.

Fried champignons with potatoes in a frying pan will turn out more rosy and tastier if you cook them in a relatively small portion. The frying pan is used to be spacious and massive; it is necessary that the products fit in it in a thin layer. Under these conditions, the potatoes do not fall apart, and the mushrooms have time to fry at the same time as them.

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

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.

Option 3: Roast with spices, pork, mushrooms and potatoes

In this dish, meat and mushrooms are perfectly combined with spices. This results in a rich, spicy taste that gourmets will appreciate. After frying in a saucepan, you can transfer the ingredients into portioned pots or continue to simmer in a saucepan.

Ingredients:

Champignons - 400 g;
Meat - 500 g;
Sweet pepper - 150 g;
Potatoes - 800 g;
Onion - 300 g;
Heavy cream - 50 g;
Olive oil;
Salt, pepper mixture;
Bay leaf, coriander, ginger root.

Step by step recipe

Heat a saucepan with a little oil. Chop the meat and onions and fry them over medium heat. Add spices and salt.

Peel all vegetables, wash and cut into cubes of approximately equal size.

Add pepper to pork and onions.

Wash and coarsely chop the mushrooms. Place them in the pan with the meat and continue to simmer. If you use dry or frozen mushrooms, you must first soak them in hot water.

Add the chopped potatoes to the pan, then cover the roast with a lid.

Thanks to cream, this dish acquires a delicate flavor, vegetables and meat become juicier. There is no need to add additional sauces to the roast since it already has enough gravy.