Fried potatoes with dried, pickled, frozen, white, oyster mushrooms and champignons: classic recipe, in a slow cooker, in a frying pan, important tips on choosing mushrooms and proper frying

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

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

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

How to 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.

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.

Additional Ingredients

Peppers, tomatoes, chicken fillet, cheese - you can add anything you like to this dish. If you want to make it more satisfying, then chicken fillet would be appropriate, which should first be fried until fully cooked and added to the potatoes 5 minutes before you need to remove the pan from the heat. Vegetables will make this summer treat, bright, elegant and fresh. If you grate 200-300 grams of cheese a few minutes before it’s ready and sprinkle the potatoes on top, then cover with a lid and let it sit on the fire for 2-3 minutes, the cheese will melt and you’ll get a casserole. In general, you can endlessly experiment with this dish and bring something new to the recipes. The main thing is that the products are in harmony with each other.

On fasting days, mushroom dishes help us out a lot - we can’t eat any animal products, but we still want to eat them. So mushrooms, potatoes, porridge and pasta are used. Well, of course, they include all sorts of vegetables, either fresh or canned. It turns out to be a satisfying and tasty lunch or dinner without consuming foods prohibited during this period. Mushrooms are also an excellent salvation for vegetarians who do not consume animal proteins, and proteins are essential for the body.

Today I’ll tell you how you can prepare everyone’s favorite dish: potatoes with mushrooms, fried in a frying pan, I’ll give you a step-by-step recipe with photos, and a few more interesting recipes and tips on how to cook all this tasty and healthy food, using dried mushrooms, fresh forest and store-bought, frozen and pickled.

So, potatoes with mushrooms, step-by-step recipe in a frying pan

Ingredients:

300 g champignons
5-6 potatoes
1 onion
Oil for frying
salt, basil, pepper, herbs optional

If you don’t have time, you can cook in 2 frying pans at once. If there is only one frying pan and time allows, cook one at a time.

So, initially put the frying pan on high heat (be sure to be clean so that nothing burns on it). Once it warms up well, add a little oil. We cut the onion randomly, I usually cut it into half rings or into cubes. Fry the onion until pink.

While it is roasting, I prepare the mushrooms (I wash and dry them, remove the skin in advance).

We cut the champignons into thin slices, and when the onion reaches the condition, we throw the mushrooms into it.

While frying, stir with a spatula periodically until the moisture evaporates from the mushrooms (but do not dry them out!).

Advice:

if you want the potatoes to be crispy, cut them into thin slices and fry them in a large amount of oil, ideally in deep fat. And don't close the lid. If you want the potatoes not to be fried, but more stewed, after frying over high heat for about 10 minutes, when they brown a little, turn the heat down to low and cover with a lid.

When the potatoes are ready, add the mushrooms and simmer for another 5 minutes. At the same time, add some salt, sprinkle with pepper, you can crush 1-2 cloves of garlic or finely chop it. You can add a little basil and fresh herbs (at the very end).

That’s it, our potatoes with mushrooms in a frying pan are ready, you can serve them to your household. Pickled cucumbers, tomatoes, or whatever you choose from the recipes presented on the page are perfect for it.

Other options for cooking fried potatoes with mushrooms in a frying pan

We prepared a dish with store-bought champignons. It's delicious, but if you have the opportunity to use wild mushrooms, it will be much tastier and more aromatic. Porcini mushrooms, chanterelles, boletuses, and so on are perfect here. Just a caveat: the forest mushrooms need to be washed, boiled for about 15 minutes, drained, rinsed again, dried and only then start cooking. You also need to remember that when fried, mushrooms significantly decrease in volume and that they produce liquid, so it is not recommended to put them right with the potatoes, otherwise you will get steamed potatoes instead of fried ones.

Potatoes with mushrooms in one pan

This recipe has its own nuances, let's look at them. So, to fry potatoes with mushrooms in a frying pan at the same time, without using two frying pans, we do this:

Initially, as in the option above, fry the onion, then brown the mushrooms, let the moisture evaporate and then add thinly sliced root vegetables to the frying pan, in thin strips, otherwise it will take a long time to fry and the mushrooms will have time to dry out.

In order for the potatoes to turn out golden brown in this case, you need to cut them, let them stand in water for a while (about half an hour), they will release starch, then rinse them, dry them and put them on the mushrooms. First, let it fry, cover with a lid, and turn the heat down to low.

Of course, with this option you won’t get the same golden brown crust that you can get by frying the potatoes separately. But it’s also delicious, and if you don’t have enough time, you can cook it that way.

Potatoes with dried mushrooms

If you have stocked up on dried mushrooms since the summer, great! They give such a wonderful aroma when cooking, just a miracle!

Initially, pour hot water or milk over the mushrooms, let them sit, swell, and return to their former beautiful shape and volume. Then they need to be boiled - either in salted water, or by adding water to milk, for about 15 minutes. Drain the liquid by placing the mushrooms in a colander. Moreover, be careful that they do not add excess water to the pan during cooking. Then everything follows the description of the first step-by-step recipe.

Potatoes with pickled mushrooms

If you find a jar of pickled honey mushrooms in the basement, let’s put them to use and cook them with potatoes in a frying pan. They initially need to be washed well, free of spices and salt, dried and then in order, either in one frying pan, or in two at the same time.

Look also

how to cook deliciously, step-by-step recipe with photos.

Adviсe:

If you buy mushrooms at the market, be sure to look closely at them so that there are no worms or spoiled ones; we don’t need them.
If, when purchasing mushrooms, even the slightest doubt arose about their suitability and edibility, avoid them; mushroom poisoning is very dangerous and common.
If you brought mushrooms from the forest, they will definitely have a lot of soil and sand, soak them carefully, without being lazy, rinse everything and put it away, otherwise you will get an unpleasant surprise in the form of earth crunchy on your teeth. And it’s important: be sure to boil them for 15 minutes and rinse them again.
Add herbs, spices, and salt literally before turning off. If you use garlic, which will add a unique aroma and piquancy, throw it in just before turning it off.
When preparing mushrooms with potatoes, remember that this is a dish for lunch, do not serve it for dinner, it takes a long time to digest and you will be very uncomfortable sleeping.
Do not give mushrooms to children, they have the structure of a sponge, they absorb everything that gets into themselves, and can harm the child’s body. For the same reason, do not collect mushrooms near roadsides and near industrial enterprises. Only in the forest, far from the city and roads.
Remember, as soon as even a small frost hits, you cannot pick mushrooms and eat them! Do not store mushrooms in a warm place or in tightly closed containers.
Having brought mushrooms from the forest, immediately begin processing them.
When frying, do not turn the potatoes often, otherwise you will break the structure and get a mush instead of beautiful slices.
When preparing a dish, take a heavy frying pan, preferably cast iron, with a thick bottom, then the dish will turn out excellent.
The dish can be prepared in a slow cooker, but in it everything turns out more stewed. Although there is a way out: just at the end of cooking, open the lid and cook until browned.
Excess spices will spoil the aroma of mushrooms; a little pepper, basil and herbs, 1-2 cloves of garlic will do. By the way, if you have a dried mushroom lying around somewhere, you can crumble it into a frying pan when cooking, your dish is guaranteed to have a crazy aroma!
If you want to prepare potatoes with mushrooms for the holiday table, you can do this: deep-fry the potatoes, cut into cubes, fry the mushrooms and onions separately, chop the greens. Before serving, place potatoes on a plate (a shared dish) and a pile of mushrooms on it. Sprinkle with herbs on top - it will be beautiful and festive.
Thaw frozen mushrooms gradually, slowly, so that excess moisture is removed; it is better to start this process in the refrigerator in the evening, and the next morning you can already cook.

You can also add fried vegetables to the finished dish: zucchini, sweet peppers, tomatoes. Experiment and delight your loved ones with delicious dishes!

The recipe for delicious fried potatoes with mushrooms is quite simple. You need about an hour of time and the presence of any mushrooms: fresh, dry, pickled or even frozen. Whether it be honey mushrooms, chanterelles, champignons or the king of mushrooms - the porcini mushroom, you are guaranteed to enjoy the dish in any case. As soon as you smell the smell of fried mushrooms from the kitchen, you can be sure that the whole family will come running to the table.

How to cook fried potatoes with mushrooms?

To prepare delicious fried potatoes with mushrooms, you can use fresh mushrooms, dry mushrooms, pickled mushrooms, or salted mushrooms. Mushrooms store well, and you can use them in cooking all year round. When cooking mushrooms, especially dry ones (dry mushrooms are not washed before drying), be sure to rinse them thoroughly to avoid sand getting into the food.

Fried potatoes with fresh mushrooms

If you are lucky and you become the owner of a porcini mushroom, which is considered the most valuable among mushrooms due to its nutritional and taste properties, be sure to cook fried potatoes with fresh porcini mushrooms. At the end you will get a real delicacy. If there are no porcini mushrooms, take any others.

Ingredients:

potatoes – 1 kg;
fresh mushrooms – 600 g;
onion – 300 g;
vegetable oil – 50 g;
greens - to taste;
garlic, salt - to taste.

Preparation

Rinse fresh mushrooms thoroughly and dry on a napkin. Cut the onion and mushrooms into small cubes. Peel the potatoes and cut into 0.5 cm thick cubes. Heat a frying pan over a fire, pour in vegetable oil and heat well. Add onion and fry until light golden brown. Add mushrooms and fry for another 5-6 minutes, stirring occasionally. Then add the potatoes and fry until fully cooked - about 20-25 minutes. At the end of frying, add salt to taste, you can squeeze out a clove of garlic if you like. When serving, sprinkle the dish with finely chopped parsley or dill.

Fried potatoes with dry mushrooms

Traditionally, the peak for fried potatoes with mushrooms is the end of summer - the beginning of autumn, when mushroom picking begins. But these vegetables are perfectly stored in dry form and, even in winter, you can cook fried potatoes with dried mushrooms.

Ingredients:

potatoes – 1 kg;
dried mushrooms – 50 g;
onions – 2 pcs.;
vegetable oil – 50 g;
greens - to taste;
garlic, salt, black pepper - to taste.

Preparation

Soak dry mushrooms in cold water for 1-2 hours. Then put it in a saucepan, fill it with the same water in which the mushrooms were soaked and put it on the fire. Bring to a boil and let simmer for about 15 minutes. While the mushrooms are cooking, cut the onion into small cubes and fry in a frying pan until light golden brown. Remove the saucepan with the mushrooms from the heat, drain the water, fill it again with cold water and thoroughly wash the mushrooms. Cut the vegetables into small pieces, add them to the frying pan with the onions and fry them a little so that they stick a little. The potatoes should be peeled and cut into thin slices, added to the frying pan with the mushrooms and onions, cover with a lid and simmer until they become soft. At the end of cooking, add salt and pepper, and add finely chopped herbs. If you like garlic, you can squeeze out one or two cloves before serving.

Fried potatoes with pickled mushrooms

If you have a couple or three jars of pickled honey mushrooms or chanterelles, you can prepare fried potatoes with pickled mushrooms. Marinated mushrooms will need to be fried with onions in a frying pan and added to almost finished potatoes 5-10 minutes before the end of cooking.

Fried potatoes with mushrooms is a dish that, believe me, no real man can refuse. And if it is also prepared with wild mushrooms that you have collected yourself, it will be simply a masterpiece.

But this treat is quite simple to prepare and belongs to the category of budget dishes. Even the most inexperienced housewife can prepare it if she knows a few simple tricks.

Now I will tell you how to prepare fried potatoes with forest, meadow and home-grown mushrooms.

In this recipe, you can use absolutely any forest mushrooms (chanterelles, boletus, honey mushrooms, russula, etc.) that have been dried for preservation for the winter, and in this case it is best to take pink potatoes or any variety that does not fall apart.

List of required products:

Potatoes - 6-7 tubers.
Dried mushrooms – 250-300 gr.
Garlic cloves – 3 pcs.
Medium sized bulb.
Spices for potatoes with salt - to your own taste.
A bunch of parsley with dill for about 70-80 grams.
Sunflower flavourless for frying.

Cooking process:

Pour water over the dried forest products, keep it cold, and leave for 60-70 minutes.

Peel the potatoes, garlic and onions.

Chop the greens, cut the potatoes into long strips, as for fries, chop the onion finely or into quarter rings, pass the garlic through a garlic press or grate it on a fine grater (you can simply chop it with a knife).

Pour the sunflower oil into the frying pan, heat it up, add the onion, fry for about 7 minutes and remove it into a saucer.

After 20 minutes, add the mushrooms, washed several times, to the vegetables, stir, now cook, covered, for 5-7 minutes.

Add the reserved onions to the food, add spices and herbs, stir, cover with a lid, turn off the heat, and leave in this state for five minutes. Fried potatoes with dried mushrooms are ready, you can safely serve them with a salad of fresh vegetables!

This recipe can also be prepared with frozen ingredients, but in this case you need to first defrost the food, drain off all excess liquid, and only then use it in the same way as the dried version.

The wonderful combination of products in this dish will not leave anyone indifferent. You can prepare this treat for lunch, or you can serve it to the holiday table; your guests, I’m sure, will simply lick their fingers from it.

Set of ingredients:

Fresh chanterelles – approximately 300-400 gr.
Potatoes – 500-700 gr.
Onion – 1 head.
Sour cream (15-20% fat) – 3 tablespoons.
Spices of your own choosing.
Salt – 2-3 small pinches.

Fried potatoes with mushrooms - cooking process step by step

1. First of all, sort out and boil the chanterelles. While boiling the mushrooms, add a little salt to the water. It takes 15 minutes to prepare. If foam forms on the surface of the pan, remove it.

2. Drain the gifts of the forest in a colander and set aside for now.

3. Chop the onion, fry the product until beautifully golden, remove from the pan.

4. Peel the potatoes, wash them, cut them into pieces that are convenient for you, maybe into cubes, slices, circles, etc.

5. Cooled chanterelles, if you have large ones, cut into several parts.

6. Chop the butter, add the mushrooms, fry for 10-12 minutes.

7. In another frying pan, fry the potatoes in the usual way with the addition of oil, salt and spices.

8. Mix all the available products, don’t forget about the onions, pour in sour cream, cover with a lid, simmer for about ten minutes, no more.

Divide the finished dish into portions and garnish with green onions or dill on top. Everything is ready, you can start eating!

You can use absolutely any meat in this recipe, however, to my taste, cracklings - lard with meat layers - look best in this wonderful dish and induce appetite. Well, if you want to get a dietary dish, then take chicken breast or beef. In addition, you can also replace the meat pieces with minced meat, choose for yourself

To prepare for cooking:

400-500 gr. fresh lard with layers (pork belly is great).
Half a kilogram of potatoes.
Two small onions.
Champignons – 350 gr.
A little marjoram and basil.
3 tablespoons of thick sour cream (you can use a mixture of sour cream and mayonnaise).
Vegetable oil - a couple of spoons for greasing the baking sheet.
Parsley - a few sprigs for decoration.
Salt and pepper mixture.

How to fry potatoes with mushrooms in the oven

Lard or meat, depending on what you take, cut into medium-sized pieces, add salt and pepper, and set aside for 10 minutes.

Cut the peeled potatoes into circles up to 0.5 cm thick, sprinkle them with seasonings, add chopped marjoram and basil, pour in sour cream and stir.

Cut the champignons into slices, just make sure they are not too thick.

Chop the onion as you like, I usually cut it into halves of rings.

In a frying pan, fry the champignons with onions until nicely browned.

Fry the meat pieces on both sides separately from all the products.

Take a baking sheet, grease with oil, place a third of the potatoes as the first layer, place a layer of half the meat on it, then part of the onion with champignons, repeat all the layers again and finish the dish with a third of your potatoes.

Send the potatoes to fry in an oven preheated to 150 degrees, while increasing the cooking temperature to 180-200 degrees. Cooking time is approximately 60-70 minutes.

When the fried potatoes with mushrooms are ready, sprinkle them with chopped parsley.

You can serve this dish directly in a baking dish, or you can serve it in portions. It is very tasty to serve such potatoes to guests and loved ones with canned tomatoes, pickled crispy cucumbers (see the link for how to preserve pickled crispy cucumbers for the winter), and sauerkraut.

A dietary recipe that will appeal to both adults and children. This dish looks very beautiful and appetizing, plus it retains all the benefits of the products used.

7-8 potatoes.
A bunch of parsley with green onions and dill (you can take any greens in one form or not use them at all in the dish).
1 spoon of vegetable oil.
500 grams of any pre-boiled wild mushrooms or fresh champignons.
Ground black and red pepper – a pinch each.
Salt to taste.
One onion.
Water (boiling water) – 50 ml.

The process itself:

Peel the onion and cut finely into cubes.

Cut large mushrooms, leave small ones whole. If you take the gifts of the forest, you must first boil them for 15 minutes in salt water.

Peel the potatoes and chop into strips.

Grease the multicooker bowl well with oil, set the “frying” mode for three minutes. During this time, the sunflower and the bowl will warm up, now it’s time to add the ingredients.

Add the mushrooms and onions, cook in the same mode for 10 minutes, do not close the multicooker lid, and stir the products constantly.

Add potatoes.

Boil water and pour it into the bowl, stir, close the lid in the “Fry” mode and cook for 25 minutes. At the same time, stir your ingredients periodically so that they are evenly fried.

Chop the greens.

Open the lid, pepper the dish, add salt, stir without closing the lid, fry for another 5 minutes.

Place fried potatoes with mushrooms on a plate, sprinkle with chopped herbs, everything is ready, you can eat!

Classic fried potatoes with mushrooms: recipe

According to this recipe, you can easily prepare tubers, since you will have to stock up on a minimum amount of products, namely:

Potatoes – 400 g
Mushrooms – 250 g
Onion – 1 pc.

Classic
Cooking process:

Prepare the potatoes: peel and wash. Cut the tubers into strips or into cubes. Rinse the potatoes again and dry them.
Chop the onion into half rings. Fry the onion in a frying pan until it turns golden. Transfer the fried onions to another bowl.
Wash the mushrooms and dry them. Grind into cubes. Fry the mushrooms in a frying pan for about 4 minutes. Then turn the heat down and continue cooking.
Place the potatoes on the second saucepan. Fry for 10 minutes. During this period of time, the tubers should be almost cooked.
Place mushrooms and onions in a frying pan with potatoes. Mix the ingredients thoroughly, add salt and season. Cook until the dish is completely cooked.

Ingredients

Before talking about some of the features of preparing such a dish as mushrooms fried with potatoes, you should clarify what the traditional recipe is. So, firstly, you will need potatoes, and secondly, mushrooms. Any will do - chanterelles, white mushrooms, honey mushrooms, champignons. And it doesn’t matter what they are - dry, fresh, pickled or frozen. You will also need vegetable oil. Some gourmets, of course, use olive oil, but it is not suitable in this case - it will interrupt the aroma of the mushrooms. Onions are also often used as an additional ingredient. By the way, it is worth noting the number of products. It all depends on the desires of the cook. The dish will be more flavorful if you add more mushrooms.

Fried potatoes with mushrooms in sour cream: recipe

Thanks to sour cream, the dish will become more tender and flavorful. During frying, you can also add spices, which only enhance the positive qualities of the ingredients.

For this dish, stock up on:

Potatoes – 400 g
Mushrooms – 200 g
Onion – 1 pc.
Garlic – 1 tooth.
Sour cream – 50 ml

Delicate dish
Cooking process:

Peel, cut, wash the potatoes and dry them.
Cut the onion into half rings and fry until transparent.
Wash the mushrooms and dry. Cut the mushrooms and fry them until they are completely cooked.
In another frying pan, fry the tubers until fully cooked.
Add mushrooms to the tubers, then fried onions. Season the dish, pour in sour cream, add chopped garlic.
Mix the ingredients.

Fried potatoes with porcini mushrooms: recipe

Porcini mushrooms with the addition of potatoes are loved by tourists who visit our country. If you have exactly these mushrooms in the refrigerator, then be sure to fry them and don’t forget to add potatoes.

To get a flavorful dish, stock up on:

Onion – 1 pc.
Potatoes – 400 g
White mushrooms – 150 g

With porcini mushrooms
Cooking process:

Peel the vegetables and rinse. Cut the onion into thin strips and place in any bowl. Cut the mushrooms into cubes, rinse under cool water, and fry.
Over medium heat, fry the onion until golden brown. Stir the onions so they don't burn.
Take mushrooms. Pour them into the pan and cook until all the liquid has evaporated.
When the liquid has evaporated from the mushrooms, add potato tubers to them. Reduce heat, but after 10 minutes. turn the heat up a little more again. At the end of frying, salt and pepper the dish and add onion.

Cooking process

First, the food is prepared.

The husks are removed from the onion, and the onion itself is cut into four parts, which need to be thinly sliced.
Thaw the mushrooms and also cut into small pieces.
Peeled and washed potatoes are cut into medium slices.
First of all, the onions are fried. When it turns golden, add mushrooms to it. Together they should fry for about 20 minutes. Then add the potatoes and fry, stirring occasionally, until they become golden brown.
After the last ingredient is added, the lid is removed from the pan.
At the very end of cooking, spices are added. Sprinkle with herbs just before serving.

Fried potatoes with dried mushrooms: recipe

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

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

Potatoes with mushrooms
Cooking process:

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

The secret of exquisite aroma

What can't a kitchen exist without? Without spices and seasonings, this is known to any more or less experienced cook. And it’s also hard to imagine cooking fried potatoes with mushrooms without spices. Of course, even without spices a good dish will turn out, but spices make it completely special. If you add just a pinch of aromatic Italian herbs, you can make ordinary potatoes more sophisticated. A spicy mixture of dried olives, thyme, nutmeg, herbs, tarragon - the aroma of these additives is revealed in the dish. By adding suneli hops, you can also achieve an exquisite, sophisticated taste. Despite the fact that this seasoning is used primarily in Georgian cuisine, it would also be appropriate in potatoes with mushrooms. In general, you can experiment with spices endlessly, the main thing in this matter is not to overdo it. If you add too much curry or red pepper, this dish will simply be impossible to eat. You need to feel in moderation.

Fried potatoes with pickled mushrooms: recipe

If you have prepared pickled mushrooms for the winter, you should definitely prepare the following dish. It's worth stocking up on:

Potatoes – 600 g
Marinated mushrooms – 0.5 l
Onion - 1 pc.
Greenery

Marinated mushrooms with potatoes
Cooking process:

Wash the mushrooms and dry.
Peel the onion and cut into strips.
Peel and wash the tubers.
Fry the mushrooms separately, fry the potato tubers separately.
Add onions to the mushrooms, fry the ingredients for about 2 minutes.
Add onions and mushrooms to the tubers, stir and fry.
When the dish is completely ready, sprinkle the greens on top.

Fried potatoes with frozen mushrooms: recipe

This dish will replace you with a full dinner. Professional housewives have already been able to prepare a dish according to this recipe more than once, since they probably froze the mushrooms in the fall. You will have to stock up on the following ingredients:

Potatoes – 500 g
Sour cream – 2 tbsp.
Mayonnaise – 1 tbsp.
Frozen mushrooms – 250 g

Hearty dish
Cooking process:

Take an aluminum frying pan. On it for about 7 minutes. fry the mushrooms.
Cut the potatoes.
Add sour cream to the mushrooms, darken them a little.
Add oil. Then add the potatoes.
When the tubers become soft, add more sour cream and mayonnaise. Pour some water.
Turn off the heat and wait a bit for the dish to steep.

Fourth recipe

A similar dish can be prepared according to another recipe. Let's look at it.

For preparation you will need:

- 0.8 kilograms of potatoes;

- 0.45 kilograms of frozen mushrooms;

- 2 medium-sized onions;

- sunflower oil, spices, herbs.

Fried potatoes with oyster mushrooms: recipe

No one will refuse this dish. You will also love these potatoes if you follow the recipe correctly and can stock up on the following ingredients in advance:

Onion – 1 pc.
Fresh mushrooms – 400 g
Potatoes – 1 kg

Potatoes with oyster mushrooms
Cooking process:

Simmer the mushrooms for about 5 minutes.
Add chopped green onions and a little vinegar to the oyster mushrooms.
Simmer the mushrooms until the liquid has completely evaporated.
Chop the mushrooms very finely, add the onion (fry it in advance).
Place potatoes, onion and mushroom mixture in another frying pan.
Fry the dish until the potatoes are golden brown.

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.

Fried potatoes with mushrooms, sour cream sauce and eggs in a frying pan: recipe

Will you decide to use champignons for frying? Then choose smaller ones. Because very large mushrooms do not have such a pleasant and bright taste. You will have to stock up:

Mushrooms – 300 g
Eggs – 2 pcs.
Potatoes – 6 pcs.
Greenery
Sour cream – 500 ml
Hard cheese – 60 g

Potatoes with eggs and mushrooms
Cooking process:

Peel the onion. Cut into small squares.
Wash the mushrooms. Remove dark places and rough parts of the stem.
Chop the mushrooms into slices.
Fry the onion in a frying pan until it becomes soft.
Put the mushrooms there too. Turn the heat to medium and simmer the vegetables until they turn brown. When water appears in the pan, turn up the heat so that it evaporates faster.
In a bowl, mix sour cream with eggs, add any spices.
When the mushrooms are golden, pour in the egg sauce.
Simmer the ingredients over low heat for about 15 minutes.
Peel the potatoes and cut into rings.
Fry the tubers separately.
When the potatoes begin to get a golden brown crust, add mushrooms to it. Season the dish.
Boil water, add about 1/2 tbsp to the pan.
Mix the ingredients and simmer over low heat.
Grate the cheese and chop the herbs.
When the vegetables are soft, sprinkle them with cheese and herbs.
Simmer the dish for some more time.

Fried potatoes with mushrooms in a slow cooker: recipe

For the dish you will have to stock up:

Potatoes – 4 pcs.
Dill
Champignons – 250 g
Spices

Potatoes from a slow cooker
Cooking process:

Peel the onion and chop it into squares.
Wash the champignons. Cut into slices.
Peel the potatoes. Cut into strips.
Pour oil into the multicooker and set it to the “Fry” function.
After a couple of minutes, add the onions and mushrooms to the slow cooker. When frying vegetables, do not cover the appliance with a lid.
After 10 min. add potatoes and some hot water.
Leave the ingredients to cook for about 25 minutes, while covering the multicooker with a lid.
In 5 min. Open the slow cooker until finished so that the vegetables get a crispy crust.
At the end, add spices, salt the dish, pepper, sprinkle with herbs or chopped green onions.

Sauces

As you can see, if you bring a little imagination into your cooking, you can prepare absolutely extraordinary fried mushrooms and potatoes. The recipe is quite simple, but it can be complicated. The taste will also change accordingly. You will get an incredibly tasty treat if you season the potatoes and mushrooms with tomato paste in the middle of cooking. Don't think it's going to be a stew. Not at all, you just need not cover it with a lid. Then the potatoes and mushrooms will acquire a rich color and crispy crust. And, of course, the taste will change. Just remember that tomatoes have a distinct taste. Therefore, there is no need to literally “fill” the frying pan. Some people who like a refined, delicate taste season the dish with sour cream. Only in this case should you stew the mushrooms in it before adding the potatoes - this will be better.