Fried boletus mushrooms with potatoes - how to cook with onions in a frying pan or in a slow cooker, step-by-step recipe with photos

Prepared by: Alexey Marchuk

08/31/2014 Cooking time: 1 hour 0 minutes

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A very popular Siberian dish that will appeal to all mushroom lovers. Boletus mushrooms are fried with onions and potatoes, seasoned with spices and served hot, incredibly tasty!

How to choose boletus mushrooms

These mushrooms are widespread throughout the forest belt of Russia, Belarus, Ukraine and Moldova. They grow in open edges where there are fewer trees and more sunlight. The mushroom can be easily distinguished: it has a characteristic brown cap. It is dry to the touch, not oily, elastic. When broken, a fresh mushroom will produce a certain crunching sound.

To distinguish an old specimen from a fresh mushroom, look under the boletus cap. If the layers are even and white, then the mushroom is good. If the color under the cap is gray, then the mushroom is toxic and has been growing for a long time. There is no need to put it in the basket.

Important: carefully examine each mushroom so as not to confuse poisonous gall specimens with boletus mushrooms.

Another distinctive feature is that the stem is not too thick, like, for example, the boletus mushroom. In boletus mushrooms, mushroom scales are clearly visible on the stem.

How to prepare boletus mushrooms

A freshly picked basket with forest gifts must be sorted out immediately. Only dense, whole specimens without signs of spoilage or rot are suitable for cooking.

Important: freshly harvested forest harvest can be stored for no more than 12 hours. Afterwards, the mushrooms begin to deteriorate and can cause poisoning.

How to prepare mushrooms:

Process each mushroom separately. Clean the hat using a small kitchen knife. Scrape the leg too.
Check mushrooms for worms. Cooking wormy fruits is out of the question.
Soak the prepared and selected forest products in salted water for half an hour.
Then drain the liquid and rinse the contents well under running water.
Next, boletus mushrooms need to be boiled in salted water. How long to cook? The cooking process over medium heat takes 30 to 40 minutes.
Afterwards, drain the mushrooms in a colander and leave for 15 minutes to drain the liquid. Now you can prepare different dishes using the delicacy.

Preliminary preparation

Preparing boletus mushrooms for frying
Before sending forest gifts to the frying pan, they should be prepared for further culinary processing. Boletus mushrooms are good edible mushrooms and do not require long, tedious preparation procedures, like morels, for example, but they also have their own rules for pre-cleaning.

Fruiting bodies must be cleared of forest debris and dirt. To remove particularly stubborn stains, you can use an old toothbrush. Mushrooms should be carefully sorted and removed that are too old, overripe, as well as those that are too damaged by rot or insects. Where the area of damage is insignificant, they can be carefully cut out with a knife.
Next, you should cut off the very tips of the stems of the fruiting bodies. If you suspect the presence of worms in them, then it is reasonable to cut the mushrooms into 2-3 parts to check. If you find a certain number of worms in them, but do not want to throw away the mushrooms, you can clean them by soaking them for 2 hours in a strong saline solution (3 tablespoons of salt per 1 liter of water).
Next, the fruiting bodies should be washed under running water, and then dried in a colander, and, after the water has drained, placed on a clean towel.
Now the fruiting bodies should be boiled in slightly salted water for 35 minutes, and then drained again in a colander and dried for 15 minutes.

Now the boletus mushrooms are ready for frying.

Fried boletus mushrooms with potatoes and lard

The dish tastes better in the oven. It is better to use a cast iron casserole or other container with thick walls as a cookware.

Number of servings: 6

Cooking time: 40 minutes

Energy value of the product

calorie content - 154.4 kcal;
proteins - 2.1 g;
fats - 11 g;
carbohydrates - 11.8 g.

Ingredients

lard - 250-300 g;
potatoes - 7-8 pcs.;
onions - 2 pcs.;
sunflower oil - 50 ml;
boletus - 400 g;
carrots - 1 pc.;
salt - to taste;
bay leaf - 3-4 pcs.;
ground black pepper - to taste.

Step-by-step preparation

The lard should be cut into even, neat, small cubes. Peel and chop the onion.
Carrots and potatoes should be peeled, carrots should be grated into strips, and potatoes should be sliced.
Fry the lard until golden brown in a frying pan without adding sunflower oil. Add onions and carrots there too. Simmer over medium heat, stirring regularly for 10 minutes.
Next add boletus mushrooms. Continue cooking without reducing heat for another 20 minutes.
Pour vegetable oil into the cauldron, add potatoes and a few bay leaves. Mix the contents with the mushroom fry. Add salt and pepper to taste.
Place in the oven at 200 degrees for 40 minutes.

Fried boletus mushrooms with potatoes and meat

Try making a side dish with chicken and mushrooms. To prevent the dish from becoming dry, you can add a few tablespoons of meat broth.

Number of servings: 7

Cooking time: 35-40 minutes

Energy value of the product

calorie content - 82.9 kcal;
proteins - 5.7 g;
fats - 2.2 g;
carbohydrates - 10.1 g.

Ingredients

chicken fillet - 400 g;
potatoes - 700-800 g;
bay leaf - 4-5 pcs.;
onions - 2 pcs.;
boletus - 400 g;
sunflower oil - 50 ml;
chicken broth - 200 ml;
salt - to taste;
ground black pepper - to taste;
dry crushed oregano - 1 pinch.

Step-by-step preparation

Fry the peeled and chopped onion in sunflower oil until golden, add the boletus cut into slices. Simmer over medium heat until all the liquid has evaporated.
Next, add chicken meat to the ingredients. Continue cooking, stirring occasionally, for another 13-15 minutes. Then put out the fire.
In a separate frying pan, fry the peeled and diced potatoes in sunflower oil until golden brown. Place a bay leaf on the vegetable.
Mix the ingredients in any of the pans, add chicken broth. Add some salt and dry chopped oregano and a little ground pepper. Mix the contents thoroughly.
After 20 minutes the fire can be put out. Cover the dish with a lid and leave to absorb the aroma for another 10-15 minutes.

Ingredients and how to cook

According to the classic recipe, birch trees are fried with onions and garlic, and then added to fried potatoes.

Reference! Boletus mushrooms in this recipe can be replaced with any other mushrooms: boletus, chanterelles and even champignons.

Ingredients:

4 potatoes;
250 grams of mushrooms;
1 onion;
2 cloves of garlic;
salt and pepper to taste.

Potatoes are cut into thin rings, mushrooms into slices, onions into cubes, and garlic into slices.
Potatoes are fried in vegetable oil until tender, salt and pepper.
The onion must be fried until golden in a separate frying pan. Then add the mushrooms and continue cooking until the liquid has completely evaporated (about 30 minutes).
The onion-mushroom mixture is seasoned with spices, salt, garlic and left to simmer for another 5 minutes.

At the end of cooking, the contents of the two frying pans are mixed and served with fresh vegetables, herbs or pickles.

Fried salted boletus mushrooms with potatoes

The Lenten side dish will be an excellent filling snack. It is recommended to serve the dish with salted tomatoes, sauerkraut, as well as pies or vertuta.

Number of servings: 4

Cooking time: 50 minutes

Energy value of the product

calorie content - 80.5 kcal;
proteins - 2.4 g;
fats - 2.4 g;
carbohydrates - 12.5 g.

Ingredients

salted boletus mushrooms - 200-250 g;
medium potatoes - 5-6 pcs.;
onions - 1 pc.;
butter - 25 g;
vegetable oil - 35 ml;
salt - to taste;
ground black pepper - to taste;
mushroom seasoning - optional.

Step-by-step preparation

Remove the skin from the onion and cut it into medium-sized cubes. Place a frying pan greased with vegetable oil on the fire. Add a piece of butter there. After a minute, fry the onion slices until golden. Stir the product regularly while frying.
Pour the liquid from the jar of salted boletus mushrooms. Rinse the mushrooms under running water. Place in a colander for a minute to drain the liquid, add the mushrooms to the onions. Continue cooking for another 20-25 minutes without reducing the temperature.
Cut the skin off the potatoes; do not use rotten or spoiled fruits. Wash the vegetable and cut into strips.
Pour vegetable oil into a separate frying pan. After a minute, when it is hot, add the potatoes and fry until the straws are covered with a golden brown crust.
Add mushrooms and onions to potatoes. Add some salt, if desired, you can add a little seasoning - it will enhance the aroma and add piquancy to the delicacy, pepper. Continue cooking for another 12-15 minutes, stirring regularly.

Step-by-step instruction

There are many ways to cook potatoes with boletus mushrooms. With the help of additional ingredients, you can beneficially change the taste of the dish, increase its calorie content and nutritional value.

How to fry mushrooms with potatoes and lard

Regular lard perfectly complements the taste of wild mushrooms and makes the dish very satisfying.

Products:

700 g potatoes;
400 grams of lard;
2 onions;
1 kg of mushrooms;
1 carrot;
3 cloves of garlic;
50 ml vegetable oil;
salt and pepper.

Potatoes are cut into strips, carrots are grated, onions are cut into small cubes, and mushrooms are sliced.
The lard is crushed into thick cubes and fried until half cooked. Next, add vegetable oil, add onion and garlic, and sauté until soft.
Next, add the carrots and cook for another 10 minutes.
Then add the mushrooms, reduce the heat and cook for 15 minutes.
In a separate frying pan, fry the potatoes until golden brown, and then combine them with lard and mushrooms.
Salt and pepper the dish to taste, mix and fry uncovered for 10 minutes. Then turn off the heat, cover with a lid and let stand for a while.

The dish is served hot. If desired, you can sprinkle with fresh herbs.

Frying dry boletus mushrooms with potatoes and meat

If you manage to collect a rich harvest of mushrooms in the fall, they are dried so that even in winter you can prepare delicious, aromatic dishes.

Reference! Dried boletus mushrooms must be soaked before cooking. If this is not done, the fruiting bodies will be too hard and may not be ready.

Products:

1 kg of potatoes;
100 grams of dried mushrooms;
400 grams of meat;
2 onions;
vegetable oil for frying;
salt, pepper and favorite spices.

Dry mushrooms are soaked overnight. In the morning, the liquid is drained and the fruiting bodies are boiled in salted water for 15 minutes.
The meat cut into pieces is fried until golden brown and placed in a separate plate.
In the same frying pan, heat the vegetable oil and fry the diced onion. Then add the mushrooms and continue cooking for 20 minutes over low heat.
Separately, fry the potatoes cut into strips. They combine it with mushrooms and meat, salt it and add their favorite spices. Fry over low heat for 15 minutes.

When serving, sprinkle with chopped herbs and garlic passed through a press.

How to cook salted boletus mushrooms with fried potatoes

If you don’t have fresh, frozen or dry boletus on hand, you can use salted ones. The dish will be very satisfying and spicy.

You will need:

1 kg of potatoes;
700 grams of salted mushrooms;
300 grams of onion;
vegetable oil;
salt and pepper;
fresh dill.

A delicious mushroom dish is prepared like this:

The brine is drained from the mushrooms and the fruiting bodies are cut into pieces of arbitrary shape. Cut the onion into half rings and fry together with boletus mushrooms for 15 minutes.
Next, add potato slices to the pan and cook for another 25 minutes.
At the end of cooking, salt and pepper the dish to taste, sprinkle with chopped herbs and serve.

Fried boletus mushrooms with potatoes and sour cream

To make the side dish tender and soft, it is better to buy store-bought sour cream with a low fat content. Pay attention to this recipe with video, it will help even the most inexperienced housewives to deliciously prepare a simple dish.

Number of servings: 6

Cooking time: 45 minutes

Energy value of the product

calorie content - 102 kcal;
proteins - 2.3 g;
fats - 5.4 g;
carbohydrates - 11 g.

Ingredients

potatoes - 700 g;
onions - 2 pcs.;
fresh boletus - 300 g;
sour cream 20% fat - 300 g;
salt - to taste;
vegetable oil - 50 ml;
ground black pepper - to taste;
dry crushed tarragon - to taste;
fresh or frozen parsley - 1 bunch.

Step-by-step preparation

Fry the boletus mushrooms in vegetable oil until golden (this will take 20-25 minutes). Don't forget to stir the contents regularly.
Next, add the peeled and cut into strips or slices potatoes. Mix the ingredients well and continue cooking for another 15 minutes.
At this time, peel and cut the onion into neat half rings and place it in the frying pan. Fry with the remaining ingredients until the entire contents of the pan are covered with a nice golden brown crust.
Pour in sour cream. Add spices and salt. Stir and taste - if you think something is missing, you can add more seasonings.
Serve sprinkled with chopped parsley.

Delicious mushroom and potato dishes: recipes

Mushroom and potato dishes are a must on the menu of any Russian restaurant. This is the so-called “classic of the genre”, such simple dishes were a necessary attribute of the peasant table, but despite all the apparent simplicity of preparing recipes for potatoes with mushrooms, such food is very satisfying and no less tasty than the most intricate dishes.

How to cook stewed potatoes with mushrooms

The first collection of recipes is devoted to how to cook potatoes with mushrooms, stewed in a frying pan.

Mushrooms stewed with potatoes

Ingredients:

For this recipe for potatoes with mushrooms you will need 400 g of mushrooms, 4-5 potatoes, 1/2 cup sour cream, 1 tablespoon of tomato puree, 2 tablespoons of butter, 1 onion, salt, pepper, bay leaf to taste, dill.

Preparation:

Peel the mushrooms, rinse and place in boiling water for 5-6 minutes.

Then drain in a colander and let the water drain. Cut the mushrooms into slices, place in a deep frying pan, pour in sour cream. Add tomato puree, salt, pepper, and bay leaf to the same pan.

Place the frying pan over medium heat and simmer for a little (7-10 minutes).

Peel the potatoes, rinse, cut into slices, fry, mix with chopped fried onions and combine with mushrooms. Cover the pan with a lid and simmer until all the products are completely cooked.

When serving, sprinkle the stewed potatoes with mushrooms prepared according to this recipe with herbs.

Mushrooms stewed in broth

Ingredients:

1 kg of mushrooms, 4-5 potatoes, 4 tablespoons of vegetable oil, parsley and dill, salt, 1/2 cup of broth (meat or mushroom).

Preparation:

Peel the mushrooms, rinse and boil in salted water, add chopped potatoes, transfer to a pan with heated oil, add meat or mushroom broth, cover with a lid and simmer until tender.

As you can see in the photo, potatoes with mushrooms prepared according to this recipe should be sprinkled with chopped herbs when serving:

Boletuses stewed in spicy sauce

Ingredients:

For this recipe for making potatoes with mushrooms, take 700 g of boletus, 1 glass of vegetable broth, 2-3 potatoes, 40 g of flour, 2 tablespoons of butter, 1 onion, salt, pepper, lemon juice, mustard, sugar.

Preparation:

Peel the mushrooms, rinse, cut into slices, add chopped potatoes and simmer until the juice releases.

Ingredients for making fried potatoes with mushrooms

Next, according to the recipe for potatoes with mushrooms, flour and finely chopped onions need to be browned in a saucepan in hot oil, add vegetable broth, mustard, lemon juice, salt, pepper, a pinch of sugar and simmer the mushrooms until tender.

Stewed mushrooms

Ingredients:

750 g of fresh or canned mushrooms, 2-3 potatoes, 3 tablespoons of butter, 1/2 cup of white wine, 1 teaspoon of black pepper, parsley, lemon juice.

Preparation:

Peel, wash and chop the mushrooms, put them in a saucepan, add chopped potatoes and simmer with oil.

When they become soft, add white wine, black pepper and a bunch of finely chopped parsley.

Look at the photo - stewed potatoes with mushrooms can be seasoned with lemon juice when serving:

Potatoes stewed with fresh mushrooms

Ingredients:

750 g potatoes, 500 g fresh or 200 g dried mushrooms, 2 onions, 1/2 cup sour cream, 3 tablespoons butter, 1 bunch of herbs, 2 bay leaves, 2 sprigs of parsley, salt, pepper.

Preparation:

Scald peeled and washed fresh mushrooms with boiling water, chop and fry in a frying pan with chopped onions.

This is the best recipe! Fried potatoes with onions and fried potatoes with potatoes with mushrooms. Recipe with photo.

Cut the peeled potatoes into slices, fry and place together with the fried mushrooms in a pan, add water to the level of the top layer, add salt, bay leaf, pepper, parsley and cover the pan with a lid. Simmer for 30 minutes. You can put sour cream in the potatoes.

When serving, remove the parsley, bay leaf, and sprinkle the potatoes with chopped herbs. Potatoes can be cooked with dried mushrooms. To do this, pre-cook the mushrooms, chop and fry with onions. Part of the mushroom broth can be used to stew potatoes.

How else to cook potatoes with mushrooms

Here you will learn how to cook potatoes with mushrooms and other ingredients.

Pork stroganoff with mushrooms and potatoes

Ingredients:

600 g pork (tenderloin), 400 g champignons, 400 g new potatoes, 400 g onions, 200 ml ketchup, 200 g sour cream, salt and freshly ground black pepper - to taste, 80 ml olive oil for frying.

Preparation:

Wash the potatoes thoroughly, boil in their skins in salted water for 20 minutes after the liquid boils.

Cool the boiled potatoes, cut each tuber into 4 parts, then cut into sectors.

Next, according to the recipe for this dish of potatoes with mushrooms and meat, you need to wash and dry the tenderloin, remove the films.

Cut the meat into strips, salt and pepper.

Wash, dry and peel the mushrooms, cut each mushroom into 4 parts. Chop the peeled onion into strips. Fry potatoes, onions, mushrooms and pork in hot olive oil for 4-6 minutes. Add ketchup and sour cream to this dish with mushrooms and potatoes, stir, heat for 1 minute.

Morels with potatoes

Ingredients:

400 g morels, 2 potatoes, salt, red mushroom sauce.

Preparation:

Chop the mushrooms, boil in salted water, drain.

Steam the potatoes. Prepare red mushroom sauce, heat potatoes with morels in it, without bringing to a boil.

Boiled potatoes with onions and mushrooms

Ingredients:

1 kg of potatoes, 360 g of onions, 480 g of fresh mushrooms, 80 g of butter, 2 teaspoons of parsley or dill, salt.

Preparation:

Finely chop the onion. Cut the processed mushrooms into slices.

Fry food with oil.

Pour butter over potatoes boiled in salted water, add onions and mushrooms. A dish of mushrooms and potatoes prepared according to this recipe should be sprinkled with herbs.

Potato zrazy with mushrooms

Ingredients:

1 kg of potatoes, 100-125 g of dried or 200-250 g of fresh mushrooms, 2 onions, 2-3 tablespoons of butter, 100 g of sour cream, crackers, salt, pepper, 1 egg yolk.

Preparation:

Mix boiled dried or fresh mushrooms with finely chopped fried onions and lightly fry, add salt and pepper.

Cut the mashed potatoes into flatbreads.

Place the filling in the middle of each flatbread, bring the edges together, shape into a pie, brush with egg, and roll in breadcrumbs.

Fry, place on a plate, pour oil from the frying pan on top.

Boiled potatoes with oyster mushroom

Ingredients:

300 g of salted, pickled or fried oyster mushrooms, 100 g of boiled potatoes, 1 pickled cucumber, 1 onion, 200-300 g of sour cream, salt, sugar, mustard.

Preparation:

Boil the potatoes. Cut the ingredients into even slices, add sour cream, salt, sugar and mustard to this delicious dish of mushrooms and potatoes.

Recipes for cooking potatoes in a pot with mushrooms

How to cook potatoes with mushrooms in the oven in portioned pots?

Mushrooms stewed in a pot

Ingredients:

600 g (white, boletus, champignon) mushrooms, 2-3 potatoes, 100 g butter or margarine, 200 g sour cream, 20 g crackers, salt.

Preparation:

Peel the mushrooms, rinse, cut into large pieces, add chopped potatoes, put in ceramic pots, add butter or margarine, salt, sour cream, ground wheat crackers and cook in the oven until cooked.

Fried potato recipe

Cooking potatoes with mushrooms in a pot according to this recipe requires closing the lid.

Mushrooms stewed with potatoes and cinnamon

Ingredients:

500 g of mushrooms (white, boletus, aspen), 2-3 potatoes, 1 glass of cream, 1 tablespoon of butter, cinnamon to taste, salt, parsley and dill, cloves, pepper, bay leaf.

Preparation:

Peel, rinse and scald fresh mushrooms, then cut into slices, add salt and lightly fry. After this, put the mushrooms in a pot or pan and pour boiled cream over them.

Tie parsley and dill, put cinnamon, cloves, pepper, bay leaf in the middle of the bunch and place in a pan with mushrooms.

https://www.youtube.com/watch?v=GdqoblPQnF4

Salt the mushrooms, add chopped potatoes, cover with a lid and place in a moderately heated oven for 1 hour to simmer.

When the mushrooms are ready, remove the bound greens.

Here you can see photos for recipes for potatoes with mushrooms cooked in pots:

Recipes for preparing dishes from potatoes and mushrooms baked in the oven

Here are a few more recipes on how to cook potatoes with mushrooms in the oven.

Potatoes baked with ham and champignons

Ingredients:

800 g potatoes, 120 g ham, 200 g champignons, 100 g onions, 20 g flour, 120 g sour cream, 400 ml broth, 60 g butter, 4 g grated cheese, parsley.

Preparation:

Cut the onion and champignons into strips and sauté separately in oil.

Then mix, add sour cream, finely chopped ham, broth, flour and simmer for 10-15 minutes.

Cut the boiled potatoes into large cubes, place in a frying pan greased with ham fat, pour in the mixture prepared from ham and champignons, sprinkle with cheese, drizzle with melted butter and bake in the oven. When serving, sprinkle potatoes with mushrooms prepared in the oven according to this recipe with parsley.

Potato buns with mushrooms

Ingredients:

50 g dried mushrooms, 1 onion, 50 g butter, 10 potatoes, 1 1/2 cups wheat flour, 1 egg, salt to taste.

To prepare buns with potatoes and mushrooms in the oven, you will need a sauce made from 3 teaspoons of flour, broth, onion and salt.

Preparation:

Boil dried mushrooms in salted water and finely chop.

Chop a large onion and fry in a frying pan with oil until golden brown.

Then place the mushrooms here and fry them along with the onions.

Set aside 2 tablespoons of the mixture to prepare the sauce, and use the rest as mince for buns.

Boil mashed potatoes and, adding flour (1/2-3/4 cup), knead the dough, which can be molded.

Place it on a floured table and roll it into a sausage with a diameter of 3-4 cm.

Cut the sausage into slices and form them into flat cakes. In this case, half of the cakes should be smaller in size.

Place large flat cakes on a greased baking sheet and minced mushrooms on them.

Fold the edges of each tortilla up and cover with smaller tortillas.

Carefully pinch the edges and brush the top with egg.

Place the baking sheet with the flatbreads in the oven and let them brown.

Preparing the sauce. Fry the flour in a frying pan, stir it with the broth until it reaches the consistency of sour cream, add the remaining mushrooms and onions, bring the mixture to a boil and remove from heat.

Pour the sauce over the finished buns.

How to cook a potato dish with mushrooms in the oven

And another selection of recipes on how to cook potatoes with mushrooms to diversify your diet.

Potatoes baked with pork and mushrooms

Ingredients:

1 kg of potatoes, 500-800 g of pork (fillet, neck), 100-200 g of fresh frozen porcini mushrooms, 100 g of hard cheese (for example, Russian), 200-300 sour cream, 200 ml of cream 20-33% fat, 2 onions, a bunch of green onions, salt and a mixture of peppers - to taste, 3 tablespoons of vegetable oil for frying and greasing.

Preparation:

Wash the potatoes thoroughly, boil them in their skins in salted water for 30 minutes after the liquid boils, cool, and peel.

Cut the pork into cubes, peeled onion into strips. Wash, dry and peel the mushrooms, chop finely.

Combine meat and onion, salt and pepper.

It’s as if chips were opened in refrigerated cans, but here an important condition must be made - to link a similar structure to the manufacturing company.

Mash until the onion releases its juice. Fry the mixture in vegetable oil for 10 minutes. Add mushrooms, fry for another 5 minutes. Pour in sour cream, simmer until thick.

Cut boiled potatoes into slices. Place half on the bottom of a heatproof dish greased with vegetable oil.

Distribute meat with onions and mushrooms on top. Sprinkle with finely chopped green onions, then add a second layer of potatoes.

Mix grated cheese and cream in a blender. Fill the contents of the mold with the resulting mixture. Bake this dish of potatoes and mushrooms in the oven at 180-200 °C for 15-20 minutes.

Potatoes stuffed with dried mushrooms

Ingredients:

Potatoes, mushrooms.

Preparation:

For this recipe for potatoes baked with mushrooms, you need to sauté chopped onions. Next, bake the potatoes, peel them, cut off the tops and remove the middle from each potato so that fairly strong walls remain.

Boil mushrooms, chop.

Cool part of the resulting mushroom broth and mix with sautéed flour. Pour cold mushroom broth mixed with sautéed flour into the boiling mushroom broth and cook, stirring all the time.

When the broth thickens, remove it from the heat, add mushrooms, onions and as many potatoes removed from the potatoes as needed to prepare a sufficient amount of minced meat.

Having filled the potatoes with this minced meat, place them on a greased dish, pour in sour cream sauce or sour cream, sprinkle with cheese mixed with breadcrumbs, sprinkle with oil and bake in the oven.

Source: https://ezhevi4ka.ru/kartoshka-vkusnaya/kartoshka-zharenaya-s-gribami-i-lukom-retsept-s-foto-poshagovo.php

Fried boletus mushrooms with potatoes and ketchup

Tomato ketchup is best used without additional barbecue or garlic flavors. If you are a fan of hot, spicy food, then you can take chili ketchup.

Number of servings: 6

Cooking time: 45 minutes

Energy value of the product

calorie content - 82.5 kcal;
proteins - 2.2 g;
fats - 2.3 g;
carbohydrates - 13.4 g.

Ingredients

ketchup - 100 ml;
vegetable oil - 50 ml;
potatoes - 7-8 pcs.;
onions - 2 pcs.;
garlic - 2 cloves;
boletus - 300 g;
fresh dill - 1 bunch;
bay leaf - 3 pcs.

Step-by-step preparation

Thinly cut the skin off the potatoes. Wash the fruits and cut into equal strips.
Remove the skins from the onion. The form for frying is thin half rings. Peel the garlic.
Place two frying pans with vegetable oil on the fire. After 30 seconds, add potatoes to one of them, and onions to the other. Fry the latter for 10-12 minutes over medium heat, stirring occasionally.
Next, add the prepared and cut into slices mushrooms. Stir.
Meanwhile, simmer the potatoes in another frying pan. Add the bay leaf and turn the vegetable regularly with a wooden spatula to ensure even frying.
Add onions and mushrooms to the potatoes. Mix the contents. Add salt and ground pepper as desired.
Next, pour ketchup and distribute the mixture throughout the contents of the pan. Reduce heat. Cover with a lid and leave to simmer for 10 minutes.
Sprinkle with fresh green dill.

Cooking tricks: how to make boletus tastier and potatoes crispier?

It is not advisable to salt mushrooms immediately after they appear on the surface of the pan. Then they will begin to bleed juice abundantly and will be waterless and dry.
Fans of stewed mushrooms can cover the frying pan with a lid during frying; cooking should take place over low heat.
To create an appetizing crust for boletus mushrooms, on the contrary, you do not need to cover the container; after the moisture has completely evaporated, you should fry the mushrooms over medium heat.
It is advisable to cook the potatoes in a flat-bottomed pan; the frying pan can be cast iron or ceramic.
A crispy skin is formed after removing excess starch; to do this, you need to keep the potatoes in cool water for about an hour.

Don’t be afraid to experiment, create new flavor combinations, diluting the classic cooking technique with new ingredients and aromatic spices. Fortunately, both boletus and potatoes harmonize perfectly with many additional ingredients, which allows you to create truly amazing dishes!

Boletuses and boletuses are beautiful and aromatic mushrooms. They cannot be stored fresh for a long time, which is why they try to save them for the winter or prepare something. And there are a huge variety of recipes for treats made from such mushrooms: soups, pies, sauces, pastes, fried potatoes with mushrooms, stews and others. Let's look at how to cook boletus and boletus mushrooms.

Important:
Many people believe that if the mushrooms are fried and also go into the soup, then it is not necessary to boil them, since this is an additional heat treatment that can worsen the taste of the product. But this is not so - mushrooms must be boiled, because during this process all toxins and harmful substances are released from them. How long to cook mushrooms depends on what dish they are used in, but heat treatment should last at least 35 minutes.

Since these 2 types of forest fruits are somewhat different, they should be cooked differently. Let's look at the process of cooking them separately.

Fried boletus mushrooms with potatoes in the oven

To make the potatoes soft and the mushrooms juicy and crispy, you need to prepare the side dish in a baking bag. 10 minutes before the end of cooking, pierce the sleeve with a fork so that the treat is covered with a golden, delicious crust.

Number of servings: 5

Cooking time: 25 minutes

Energy value of the product

calorie content - 78.8 kcal;
proteins - 2.2 g;
fats - 2.1 g;
carbohydrates - 12.6 g.

Ingredients

onion - 1 pc.;
potatoes - 6-7 medium pieces;
butter - 30 g;
fresh boletus - 250 g;
salt - to taste;
ground black pepper - to taste.

Step-by-step preparation

First of all, you need to prepare all the products: peel the potatoes and cut them into even, identical cubes, peel the onions and chop them. Cut the prepared mushrooms into slices or cubes (at your discretion).
Melt butter in a hot frying pan, fry mushrooms and onions over high heat. The process should take no more than 15 minutes with regular stirring.
Mix the potatoes and frying in one deep bowl (this can be a bowl or a large bowl). Salt and add a little black pepper. If desired, you can add dry seasonings.
Transfer the mixture into a baking bag. Close it tightly on both sides using special clamps or regular thread. Place the sleeve in a baking dish. Cook at 180 degrees in the oven for 45 minutes.

Fried boletus mushrooms with potatoes in pots

To diversify and “refresh” the recipe, try adding carrots, tomatoes and red bell peppers to the potatoes.

Number of servings: 8

Cooking time: 45-50 minutes

Energy value of the product

calorie content - 89.1 kcal;
proteins - 1.9 g;
fats - 4.2 g;
carbohydrates - 10.9 g.

Ingredients

potatoes - 8 pcs.;
fresh boletus - 400 g;
carrots - 1 pc.;
onions - 2 pcs.;
sweet red pepper - 1 pc.;
tomato - 2 pcs.;
sunflower oil - 50 ml;
salt - to taste;
bay leaf - 4-5 pcs.;
ground black pepper - to taste.

Step-by-step preparation

For convenience, prepare all products in advance. Peel the potatoes and onions, rinse and cut into cubes. Peel the carrots and grate them with medium strips.
Grind the washed tomatoes to a puree. Cut the mushrooms in any way: into slices, cubes, slices of any size.
Wash the sweet pepper and cut it in half. Remove seeds and chop into thin strips.
Now you need to fry the onions and carrots in a frying pan with the addition of sunflower oil. After 5 minutes, add boletus mushrooms to them. Continue cooking for another 10-12 minutes.
Next add the pepper. Simmer for 5 minutes. At the end of frying, add tomato puree. Salt well and stir.
Place one bay leaf at the bottom of the pots. Now you will need to alternate layers of potatoes and vegetable and mushroom frying. This is how you need to fill the pot full.
Lightly pepper the contents on top. Place in the oven to bake at 180 degrees for 40 minutes.

About frying pans

Choosing a frying pan for frying boletus mushrooms
The modern world is full of new technologies. And in the kitchen sector there are now a huge number of different innovations, including frying pans with non-stick Teflon and ceramic coatings. Undoubtedly, this type of modern cookware is very useful in the kitchen, but it is not suitable for fully frying mushrooms. For this task, the most common frying pans - cast iron or steel - are best suited. Only on them can you build a real juicy mushroom roast!

Recipes

Below are several interesting and simple ways to fry boletus mushrooms correctly and tasty. Every lover of quiet hunting will always have in stock many ways to prepare the collected forest treasures. In many families, recipes and cooking secrets are passed down from generation to generation. Each region of the country has its own popular and favorite ways to fry mushrooms in a frying pan, and the recipes presented here are only a small part of this culinary heritage.

Fried boletus mushrooms with potatoes in a slow cooker

The roast can be served as an independent dish. A hearty and nutritious lunch will be complemented by pickles: sauerkraut, pickled tomatoes or cucumbers.

Number of servings: 4

Cooking time: 20 minutes

Energy value of the product

calorie content - 92.1 kcal;
proteins - 2.1 g;
fats - 3.8 g;
carbohydrates - 12.4 g.

Ingredients

potatoes - 5-6 pcs.;
onions - 1 pc.;
boletus - 200 g;
sunflower oil - 25 ml;
salt - to taste;
pepper - to taste;
green onions - 1 bunch.

Step-by-step preparation

Remove the skins from the onion and cut the vegetable into thin half rings. Cut the boletus mushrooms into several pieces. Small specimens can be stewed whole.
Peel the potatoes and cut into slices.
Pour sunflower oil into the multicooker bowl. Set the “Baking” mode or an alternative to it for 45 minutes.
Add onions and boletus mushrooms. Fry with the unit lid open for 20 minutes.
Then you should send the potatoes, add salt and pepper and cook with the lid closed until the set time is completed.
Before serving, garnish with chopped green onions.

In order to prepare a variety of delicious dishes with potatoes and onions, you don’t need a lot of imagination and sophistication. All you have to do is follow our simple and accessible recipes. Step-by-step instructions will allow you to make a delicious dinner even for beginners or inexperienced housewives. Enjoy your meal!

On a hot frying pan

Fried boletus mushrooms with potatoes
It’s not so easy to find someone who doesn’t like fried potatoes with mushrooms. This original dish of Russian cuisine is well known to everyone and has long occupied a place of honor on our dinner tables. Boletus mushrooms, when fried, go well with potatoes, creating excellent flavor combinations with them, and this article presents several recipes for such dishes.