Potatoes with champignons and sour cream: in the oven, in a frying pan, stewed, fried

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Prepared by: Bamby

05/13/2013 Cooking time: 1 hour 0 minutes

I present to you the most delicious and laziest dish - champignons with potatoes in sour cream. The ultimate baked delight. Read the recipe for champignons with potatoes in sour cream with photos and remember it!

How to cook champignons with potatoes in sour cream

To prepare, you need to select medium-sized fruits and cut them into 4 parts. Before doing this, they need to be washed, cleaned and dried, getting rid of excess moisture. It is better to cut the potatoes into larger pieces (cubes and cubes) so that they do not have time to boil during heat treatment. The remaining ingredients should be prepared with onion, garlic, dill and parsley. You can and should add spices and seasonings, but it is important not to overdo it when using them, so as not to drown out the natural taste and aroma of the main products.

For preparing a dish, it is better to choose fruits of the same size

Typically, onions and mushrooms are blanched together, then potatoes are added to them. Already at the last stage of cooking, you can add sour cream (or cream) with chopped herbs and garlic so that it does not curdle and spoil the appearance of the dish.

Many housewives choose champignons because they have many advantages:

• they have a unique taste and aroma;
• the fruits have an attractive appearance and are almost never wormy;
• they can be purchased at any time of the year;
• contain many useful substances - vitamins and microelements;
• any dish with them is low-calorie;
• ideal for quickly preparing any dish;
• have a variety of cooking options.

It is impossible to spoil any of the recipes in a frying pan, in the oven or in a slow cooker - they are extremely easy to prepare.

Step by step photo recipe

Step 1. Fry the onion for literally 5 minutes, until golden brown, and then add the chopped champignons. The frying pan should preferably be thick-walled, with high edges, so that it is convenient to stir, and the potatoes will not only be stewed from below, but also from the edges. In a thin frying pan, it may not be possible to execute the recipe as in the oven, because the potatoes themselves may turn out damp. We’ll come back to this later, but for now fry the mushrooms and onions for literally another 5 minutes, making sure to stir...

Step 2. Literally 7 minutes after the start of cooking, you can send the potatoes. Don't rush to mix right away. Let the aroma of mushrooms and onions remain under the potato shell, and thereby gradually begin to envelop each slice of potato. By stirring at once, you get a completely different taste.

By the way! Don't forget to salt the mushrooms and onions while frying. This was also mentioned at the very beginning of the article, not in order to try them with bread and refresh yourself, but in order to begin the salting process at the beginning of cooking, and not just at the end. This will make the dish richer in taste. Don’t rush to salt the potatoes, we’ll get to that later...

We soaked the potatoes with the mushroom aroma for a couple of minutes, and now you can safely stir, thereby evenly distributing the mushrooms over the potatoes.

15 minutes have already passed since the pan was heated. The potatoes are half cooked, but we are in no hurry to fry them since we are stewing them. It should turn out juicy and rich in mushroom flavor in sour cream broth...

We can assume that after 7 minutes the potatoes are fully cooked. Now it's half raw. But we are not in a hurry to increase the temperature, but rather slow down the cooking process a little, starting to stew...

Step 3. Now is the time to add a couple of large spoons of sour cream. Sour cream can be evenly distributed over the entire top layer of potatoes, or you can immediately add water.

What kind of water should I add for stewing - cold from a jug or hot boiled?

Here the question is not about water, but about the products that we stew. If we are stewing solid foods that are strong in composition, for example meat, then you can pour boiled water and we won’t spoil anything. If your onion is narrower and has a shape and a slight crunch when eaten, then with boiling water it will instantly change its structure and become like porridge. Naturally, this will affect the taste of the dish. Therefore, when using products that are more “delicate” in their molecular structure, it is better to add neutral water – at room temperature. A sharp jump from frying to ice water will also have a detrimental effect on the same potatoes, and some of them will crumble. Simply, you can get not stewed potatoes with mushrooms, but porridge from a set of products ((.

I use water from a jug at room temperature. I pour it evenly along the edges of the frying pan so that when it reaches the hot bottom, the water immediately begins to bubble. But at the same time, the process for the ingredients will be smooth, and none will lose their shape. It will turn out very tasty!

Pour in enough water so that the top layer of potatoes is on the outside. There is no need to fill it completely with water, as there will be an excess of it and mushroom sour cream broth will not work. There will be no rich taste!

In our case, water is required only to ensure that the potatoes are completely cooked and a little broth remains. At the same time, it should boil quickly, and it is at this stage that it is important to salt the potatoes . This is the final stage of not only salting, but also cooking...

Step 4. A couple of minutes before it’s ready, you can add another spoonful of sour cream and cover with a lid; the steam will refine the dish’s taste.

Step 5. Once again you can taste the potatoes for doneness and salt. And if everything is fine, pepper the dish, cover it partially with a lid, and remove it from the stove. If desired, you can add greens.

Stewed potatoes with mushrooms and sour cream - ready! It's time to serve. You can add thick sour cream to the edge. It turns out very tasty and satisfying. Try the recipe using step-by-step photos.

Bon appetit!

Champignons with potatoes in sour cream in a frying pan

Before cooking potatoes with champignons and sour cream in a frying pan, you need to wash, peel and dry the fruits, then cut them into wide slices.

Cut the peeled onion into half rings, and the potatoes into long bars. Heat oil in a deep frying pan and fry them over high heat on all sides until browned. At this time, fry the remaining vegetables in another frying pan until golden brown. Add them to the potatoes, mix and fry everything together. Reduce the heat on the stove, pour in sour cream, finely chopped garlic, pepper and salt to taste. The dish is ready.

Sprinkle some herbs on top, you can add a bay leaf, turn off the heat

Potatoes with champignons in sour cream in a slow cooker

Vegetables according to this recipe are stewed. To prepare the dish, the main ingredients need to be taken in equal parts - 500 g each. Other products:

• 2 medium-sized onions;
• any vegetable oil for frying;
• pepper, salt to taste;
• herbs (you can use Provencal herbs).

Advice! Housewives often replace sour cream with cream. It turns out no less tasty and satisfying.

Prepare the vegetables: cut the onion into half rings, the fruit into slices, and the potatoes into strips. In a slow cooker, fry the onion until golden brown, add champignons to it and fry until excess moisture evaporates. Then add potato strips, stir, close the lid and set the “stew” mode for 20 minutes. Next, pour in the cream with salt, pepper, herbs and simmer until fully cooked.

One of the cooking methods is in a slow cooker.

Roast potatoes with meat and mushrooms in pots

The roast recipe is simple, but it turns out just like in a Russian oven. This is how our grandmothers cooked - tasty and satisfying. Many of us have been familiar with this extraordinary aroma and taste since childhood. And the main secret of this recipe is pre-frying all the vegetables, as well as a piece of butter in a pot and viscous melted cheese. If you don't fry it, everything turns out steamed. Fried vegetables always taste better, although they are fattier.

Ingredients:

• pork neck – 800 g
• potatoes – 800 g
• champignon mushrooms (any kind can be used) – 500 g
• sour cream – 4 tbsp. spoons
• hard cheese (preferably suluguni) – 150 g
• butter – 80 g
• onions – 2 pcs.
• carrots - 1 pc.
• tomatoes – 1 pc.
• broth or water – 200 ml
• ground hot pepper, allspice peas, salt, bay leaf - to taste

Preparation.

Before placing the ingredients in pots, they must be fried.

Cut the meat into small pieces (do not remove the fat so that the meat is juicy) and place in a well-heated frying pan.

Salt, pepper, fry and place in a bowl.

Cut small champignons into quarters.

Place in a frying pan with the remaining fat, fry until golden, pepper, salt and place in a separate bowl.

Do the same with the potatoes, cutting them into small cubes. Salt, pepper and fry until golden.

Cut the onion into small cubes, fry it until transparent, add the carrots grated on a coarse grater and continue frying. Pour boiling water over the tomato, remove the shell, cut into small cubes, add to the carrots and onions.

Continue frying vegetables for 1-2 minutes, add salt and pepper.

Grate the cheese on a medium grater.

Now that all the ingredients are prepared, you can fill the pots with them. Place a piece of bay leaf, a few peppercorns, a layer of potatoes, a thicker layer of meat, then a layer of mushrooms and a layer of fry on the bottom of the pot.

Place some potatoes, 20 g of butter, a full tablespoon of sour cream, add a little salt and, carefully compacting the ingredients, place grated cheese on top.

Add 50 ml of broth or water to the pot, cover with a lid and place in a cold oven.

The dish is prepared at a temperature of 180 degrees for 40-50 minutes. These ingredients will make 4 pots of a very tasty delicacy.

Delight your family with this wonderful dish!

Roast with meat and mushrooms in a pot. Author

Champignons with potatoes in sour cream in the oven

It’s easier to cook potatoes with champignons and sour cream in the oven than fried ones. You will need the following ingredients, in addition to the basic ones:

• 3 medium onions;
• 2 medium sized carrots;
• some water;
• vegetable oil (it is better to use olive oil);
• salt and pepper to taste.

Onions and mushrooms need to be fried in a frying pan in advance. Place potatoes on a baking sheet in layers, then carrots (it’s better to cut them into slices), a layer of fried vegetables and cover with potatoes again. Mix sour cream, water, salt and pepper in a container, pour the mixture onto a baking sheet. You can sprinkle chopped herbs on top.

Bake in the oven for about 30-40 minutes until done

Mushrooms with eggplants baked in the oven

In summer, eggplants and mushrooms are abundant. So why not prepare this wonderful tandem. The ingredients for such a dish, in addition to 500 g eggplant and 200 g mushrooms, will be the following products:

• Tomatoes – 5 pcs.
• Cheese – 150 g
• Breadcrumbs – 100 g
• Salt and spices to taste

Cooking eggplants with mushrooms does not take much time. But it’s worth preparing the dish, as it’s very tasty:

• Wash and cut the eggplants, the vegetable slices should not be more than 1 cm
• Salt the eggplants to remove the bitterness.
• Also wash and cut the mushrooms and tomatoes
• Finely chop or grate the cheese
• Preheat oven to 180°C
• Pour a little oil onto a baking sheet and sprinkle some breadcrumbs
• Place some eggplant and tomato on top, sprinkle with garlic, then some mushrooms and cheese.
• Repeat another layer with remaining ingredients, but do not cover with cheese.
• Cover the mushrooms with foil and bake for 15 minutes.
• If the eggplants are already soft enough, remove the foil and sprinkle the dish with the remaining cheese.
• Bake in the oven again until the cheese is golden brown.

Eggplants baked with mushrooms
To make the eggplants more tender, you can fill them with cream. But even without them the dish will turn out very juicy and tasty.

Fried potatoes with champignons and sour cream

For fried potatoes with champignons in sour cream in a frying pan, you should prepare, in addition to the main products: dill, salt, pepper and other spices - to taste.

Cut the potatoes into thin slices and immediately fry in vegetable oil until a crust forms. At this time, after washing and drying, cut the champignons into large slices and fry them in a second frying pan. When the potatoes are almost ready, you can add salt, add pepper and spices as desired, stir and add fruit slices. Then mix again and fry together. Lastly, you need to sprinkle the dish with dill and pour in sour cream, stir, cover the pan with a lid and simmer over low heat for 2-3 minutes.

You can add onion, cut into half rings, into this recipe during cooking.

Dumplings baked with mushrooms

If you often cook homemade dumplings, then we advise you to diversify the ordinary dish. Let's make baked dumplings with mushrooms. You can cook dumplings according to your favorite recipe or buy ready-made meat products. In addition to dumplings, you will need another 300 g of mushrooms, 100 g of cheese and sour cream, 2 onions, herbs, spices. The sequence of actions is as follows:

• Cut the mushrooms and onions into half rings and fry until golden brown
• Add sour cream, herbs and spices, simmer for 5 minutes
• When the mixture has cooled, add the shredded cheese and stir again
• Boil the dumplings and place them on a baking sheet
• Place mushrooms on top and bake in the oven for 15 minutes

Hearty dumplings with mushrooms.
A very interesting option for a ready-made dish. Rest assured, your guests will spend a long time guessing what is so interesting you served them.

Stewed champignons with potatoes in sour cream

In order to stew potatoes with champignons in sour cream, you will need the following products:

• bulb;
• 1 carrot;
• 1 bunch of parsley.

Preparing vegetables for frying

Cut the potatoes and onions into cubes, grate the carrots, and divide the champignons into quarters. In a deep frying pan or saucepan, fry onions and carrots, add mushrooms. After the liquid has evaporated from them, add potatoes. Fry over medium heat for 10 minutes, and then add sour cream and chopped parsley. Next, add salt and pepper, cover the pan with a lid and simmer until done.

Zucchini stuffed with mushrooms baked in the oven

You can make wonderful boats from zucchini and mushroom filling, which can easily become a decoration for the holiday table. Take zucchini with mushrooms in a 1:2 ratio, and also:

• 2 onions
• 0.5 lemon
• 50 g cheese
• 50 g sour cream
• Greenery
• Spices

To prepare the boats you should follow these recommendations:

• Wash and cut the zucchini in half, remove the seeds and pulp
• Fry the zucchini in a frying pan until golden brown
• Fry chopped mushrooms and onions in a frying pan with sour cream and lemon juice
• Mix finely chopped greens with fried mushrooms
• Place the zucchini on a baking sheet, spread the filling tightly on top and sprinkle with grated cheese
• Bake zucchini in an oven preheated to 180°C for 20 minutes

“Zucchini boats”
This is without a doubt very tasty, try it too. Bon appetit!

Champignons with potatoes in sour cream sauce

From the products for preparing this recipe you need to take:

• onion;
• 1 tbsp. l. flour;
• hard cheese;
• vegetable oil;
• salt;
• pepper;
• any spices, seasonings to taste.

Peel the potatoes and cook until tender. Divide large champignons into 4 parts, fry over medium heat until the moisture evaporates, then add salt, spices, and onion. As soon as it becomes a little softer, add sour cream and mix. Dilute a spoonful of flour in half a glass of water until the lumps disappear and pour the mixture into the frying pan. Next, cover it with a lid and stir occasionally, making sure that the mass is of medium thickness. If necessary, you can add water. Then add grated cheese to this mixture and mix again. Drain the water from the pan with the cooked potatoes and place the mushroom sauce on top.

Leave on low heat for 2-3 minutes

Important! If the time of year allows, you need to use young potato tubers.

Potato casserole with minced meat and forest mushrooms in the oven

Potatoes prepared according to this recipe can be served as a hot dish on a holiday table. Everyone will definitely like it with its wonderful taste, extraordinary aroma and aesthetic appearance.

Ingredients:

• medium-sized potatoes (preferably oblong) – 6-7 pcs.
• wild mushrooms – 200 g
• minced meat (any) – 400 g
• onion – 1 pc.
• sour cream 15% - 200 g
• chicken eggs – 1 pc.
• butter - for greasing the pan
• hard cheese – 100-150 g
• garlic – 2-3 cloves
• cream 10% – 120 ml
• vegetable oil - as needed
• salt, ground black pepper - to taste

Preparation.

Peel the potatoes, wash and cut into thin slices, add salt and pepper. Grate the cheese on a coarse grater. Cut the onion into thin half rings. Place wild mushrooms, cut into strips, into a frying pan heated with vegetable oil and fry them for 10 minutes.

Add mushrooms to the minced meat, salt and pepper and mix well.

To prepare the filling, pass the garlic through a press, add the egg, sour cream, salt, pepper and mix well.

Grease a baking sheet with butter and place half of the potatoes in an even layer.

Place a layer of onion over the potatoes.

Then spread all the minced meat evenly, add a little filling.

And sprinkle with a little grated cheese. Place the rest of the potatoes on top and pour the filling over them.

To make the potatoes juicy, you need to add cream around the perimeter of the baking sheet.

Place the baking sheet in the oven, preheated to 180 degrees, for 40-60 minutes (depending on the type of potato).

10 minutes before the end of cooking, sprinkle with grated cheese. When the cheese has melted and acquired a golden color, the dish can be served.

Thank you for reading and I invite you to visit my blog more often - it will be interesting. If you like cheese dishes, I recommend preparing lazy cabbage rolls in the oven.

Potato casserole with minced meat and mushrooms in the oven. Author

Champignon sauce with sour cream for potatoes

The sauce has a very delicate taste and is ideal for many dishes.

It is known that mushrooms go well with sour cream, and if you add a little butter to the sauce, the taste will be more delicate. The following ingredients will be required:

• medium sized onion;
• butter and vegetable oil;
• pepper and salt.

Cut the onion into half rings, mushrooms into thin slices. Fry in a frying pan until done, alternately in vegetable oil and butter. Then add salt and pepper, add sour cream and simmer over low heat for a few more minutes. It should be understood that the thicker the sour cream, the thicker the sauce will end up.

Advice! This sauce goes well with pasta, buckwheat, and rice.

Fried champignons with potatoes in sour cream with herbs and garlic

It is better to cook potatoes with champignons in sour cream according to this recipe in a frying pan in the summer, when young vegetables and fresh herbs appear. You will need small potatoes - 5-7 pcs. In addition, you need the following ingredients:

• mushrooms – 300 g;
• garlic - a few cloves;
• lean oil for frying;
• fresh dill, parsley, onion.

Fry the potatoes, cut in half, in a frying pan. At this time, fry the mushrooms, also coarsely chopped, in another frying pan until the moisture evaporates. Combine the ingredients together, add salt, add spices if desired and continue frying until done. Then reduce the heat, pour in sour cream, chopped garlic and leave to simmer over low heat for 3 minutes.

You can sprinkle with herbs before serving

Culinary pleasure for gourmets: potato casserole in creamy sauce

Potatoes with champignons in cream in the oven have an even more refined taste. A familiar garden vegetable in the company of juicy mushrooms and an amazing creamy sauce takes on new shades of taste. It’s simply impossible to tear yourself away from such a dish!

Ingredients:

• potatoes - 8-9 medium-sized tubers;
• mushrooms - 400 g;
• 20 percent cream - 300 ml;
• garlic - 4 cloves;
• onion - 1 piece;
• carrots (optional) - 1 root vegetable;
• dill, parsley;
• salt pepper.

Preparation:

1. Start with potatoes. Cut the peeled tubers into thin slices, rinse and place in a colander to drain excess moisture.

2. Chop the onion in any way - cubes, rings. Place it in a heated frying pan, fry until translucent, stirring occasionally.
3. Cut the carrots into cubes. Throw it into the onion and continue frying.
4. Cut the champignons into slices and fry in vegetable oil. Add some salt.
5. Fry the potatoes until golden brown. Add salt and pepper.
6. Place garlic in the potatoes, passed through a garlic press or cut into small pieces.
7. Cover the potatoes completely with heavy cream. Simmer for 5 minutes.
8. Add mushrooms and vegetables to the same pan. Mix all ingredients. Add chopped herbs.
9. Place the potatoes and champignons into a greased pan.
10. Place it in the preheated oven and cook for 30 minutes.

On a note! Vegetables can be added raw without pre-frying, but the dish will not be as tasty, although this will shorten its cooking time.

How to cook champignons with sour cream and potatoes in pots

The ingredients you will need are 1 kg of potatoes, 500 g of champignons, an onion, a glass of sour cream or heavy cream, cheese, pepper, salt.

Cooking in clay pots

Cooking:

1. Cut potatoes into cubes, onions into half rings, mushrooms into thick slices
2. Place vegetables in pots in the same order.
3. Prepare a mixture of sour cream, salt, pepper and pour into pots. You can add a little nutmeg.
4. Bake at high temperature in the oven for about 40 minutes.
5. Just before cooking, pour grated cheese into each pot.

As a rule, it is better to use semi-hard cheeses for baking.

Stuffed mushrooms baked in the oven

Stuffed mushrooms are a great idea for a holiday table. Rest assured that your guests will really enjoy this appetizer. Let's stuff the mushrooms with eggs, bell peppers and onions. To do this, take:

• 500 g champignons
• 2 eggs
• 1 bell pepper
• 1 onion
• 50 g cheese
• Spices

Cooking stuffed mushrooms consists of the following steps:

• Boil and finely chop eggs
• Fry the chopped peppers and onions in a frying pan. The onion should become golden brown.
• Add eggs to vegetables and fry for about a minute
• Wash the mushrooms, cut off the stem and make holes in the mushroom cap
• Chop the mushroom stems and mix with the fried filling
• Stuff the mushrooms and place on a baking sheet
• Preheat the oven to 180°C and place the mushrooms there for 30 minutes
• After this, take out the baking sheet and sprinkle the mushrooms with grated cheese, bake again for 3-5 minutes.

Delicious stuffed mushrooms
Stuffed mushrooms are ready. This dish will turn out not only beautiful, but also incredibly tasty.

Potatoes baked with champignons in sour cream and cheese

Similarly, you can prepare potatoes with mushrooms with the addition of sour cream. To do this you will need:

• 700 g potatoes;
• 400 g mushrooms;
• cheese – 100-150 g (hard or semi-hard);
• large head of onion;
• butter and lean oil for frying;
• 2-3 cloves of garlic;
• pepper, salt, seasonings to taste.

For the casserole, cut the potatoes into circles and immediately boil until half cooked, and cut the onions and mushrooms into cubes. First, onion, and then, adding mushrooms to it, fry in oil until golden brown, at the very end of frying, squeeze in the garlic, stir, put a sprig of thyme on top and cover with a lid. Preheat the oven, place the first layer of potatoes in a baking dish, sprinkle with cheese and put a layer of mushrooms on top, after removing the thyme. Then you can lay the second layer and sprinkle with cheese again.

Bake in the oven for about 20 minutes until fully cooked

Advice! Experienced housewives often add chopped porcini mushrooms to the champignons, then the aroma of the dish becomes brighter.

Lenten recipe for potatoes with mushrooms in a sleeve without cheese

Anyone can prepare an excellent second course using this recipe. Imagine, you don’t even need to fry anything separately. Just put the chopped vegetables in a sleeve and bake. And in the end we get juicy, flavorful potatoes even without additional sauce or sour cream. The juice stays inside!

Ingredients:

• potatoes – 1 kg
• champignon mushrooms – 300-400 g
• onion – 1 pc.
• carrots – 1 pc.
• vegetable oil - as needed
• salt, pepper - to taste

Preparation.

Peel the potatoes, wash and cut into large strips or semicircles.

Cut the onion into thin quarter rings. Grate the carrots on a Korean grater.

Place all the vegetables in a bowl, add salt, pepper, vegetable oil; for those who like it, you can add finely chopped garlic.

Mix everything well and leave for 20-30 minutes.

Take a culinary sleeve, tie it on one side, put the cooked vegetables into it, tie the sleeve on the other side, put it in a baking dish, make a couple of cuts on top and place it in an oven preheated to 200 degrees.

Cook potatoes for 40-60 minutes depending on the variety.

In order for the vegetables to brown, 20 minutes before the end of cooking, you need to cut the top of the sleeve.

When serving, the aromatic dish can be decorated with herbs.

Lenten recipe for potatoes with mushrooms in a sleeve without cheese. Author

Stewed potatoes with champignons in sour cream with onions and carrots

An incredibly tender and tasty dish

According to this recipe, potatoes with champignons in sour cream can be cooked in a frying pan or saucepan. Peel 1 kg of potatoes, cut into bars, mix with salt and pepper, fry in oil until half cooked. In another frying pan, fry the onion, then add carrots, cut into strips. Lastly, put in the cherry tomato halves, season with pepper, salt, herbs and sour cream. Place the potatoes in a deep frying pan, then the mixture with the champignons and simmer until tender for about 20 minutes.

Potatoes with mushrooms and meat in the oven - recipe with sour cream and cheese

A very easy to prepare and delicious dish. The products in the composition are very harmoniously combined in taste. You can whip up such a filling dinner for the whole family.

Ingredients:

• 400 grams pork tenderloin (or other boneless meat)
• small onion
• 8-10 medium sized champignons
• 300-400 grams of potatoes
• glass of water
• glass of sour cream
• 80 grams of hard cheese
• salt, ground pepper to taste

Preparation:

1. Cut the meat into small pieces, about one and a half centimeters thick. No need to hit. If you use pork tenderloin, it will be juicy without it. But, if you wish, you can fight it off.

2. Grease the baking pan with vegetable oil. Place meat pieces on one half. Salt and season to taste.

3. Cut the onion into strips. You can use cubes - whatever you like. Peel the potatoes and cut them into fairly large pieces. Sprinkle the meat on top. Small vegetables can simply be cut into 2-4 pieces. We also cut the mushrooms into arbitrary pieces. Mix them with the potatoes and place them on the second half of the baking sheet. Salt and pepper on top.

4. Mix sour cream, water and cheese. If you use hard, grate it finely. You can also stir in soft cream cheese here. Pour this mixture over the prepared products.

5. Heat the oven to 200 degrees. Bake for about 40-50 minutes, depending on your oven.

Potatoes fried with champignons in sour cream and butter

Champignons with potatoes cooked in a frying pan with the addition of sour cream are one of the easiest homemade dishes to prepare. And if you fry foods in butter, the taste will be more delicate and the aroma will be richer.

Cut the mushrooms into quarters, potatoes into long bars, and onions into half rings. Heat the butter in a deep frying pan and fry the mushrooms in it, stirring them regularly, then add the rest of the vegetables and fry until fully cooked. Next, reduce the heat, pour in the cream, add salt and spices, stir and simmer a little.

Sprinkle with green onions before serving

How to deliciously bake whole mushrooms in the oven?

Mushrooms are delicious as an addition to appetizers or on their own. Whole baked mushrooms are very tasty and simple; it is better to use champignons for cooking. To prepare baked mushrooms, you only need the mushrooms themselves and your favorite spices. Choose large mushrooms, without stains or dents, so that the finished dish looks beautiful on the table. The following is the cooking process:

• Soak the mushrooms for 20 minutes in cold water
• Rinse the mushrooms and clean if necessary.
• Place the mushrooms on a cotton towel to drain off excess moisture.
• Pour the mushrooms into a bowl, lightly salt and add your favorite spices
• A tasty addition would be olive oil; drizzle it over the mushrooms and mix well. This will give the champignons a delicate taste and pleasant aroma.
• Place the mushrooms in a baking sleeve and tie it on both sides, releasing the air
• Preheat the oven to 180C and bake the champignons for 30 minutes
• During cooking, you will see that a lot of water appears in the sleeve. Don't worry, this is how it should be. Mushrooms seem to be stewing in their own juice
• After this, carefully open the sleeve and leave the mushrooms to infuse.
• When the champignons have cooled slightly, place them on a plate

This is how you can cook delicious champignons

These mushrooms are delicious both hot and cold. And if you decorate the champignons with herbs and grate cheese on top, it will be a truly festive appetizer.

Stewed potatoes with chicken and champignons in sour cream

The following products will be required with the exception of the main ingredients:

• chicken (preferably fillet) – 500 g;
• large onion and medium-sized carrot;
• vegetable oil (it is better to use olive oil);
• boiled water;
• salt, pepper, seasonings - to taste.

Potatoes with chicken

Cut carrots and onions into small cubes, potatoes into larger ones and make fillet pieces of the same size. Cut the champignons into thick slices. Pour oil into a deep saucepan, heat it, add all the ingredients, fry over high heat, stirring constantly for about a quarter of an hour, until the liquid has evaporated. Then add salt and pepper, add potatoes, stir, pour cream. In this case, vegetables and meat should be in liquid. Bring to a boil, then reduce heat and simmer until tender, about 30 minutes.

Chicken legs with potatoes and mushrooms

The recipe can take first place at a holiday dinner, despite its simple ingredients and ease of preparation.

Ingredients:

• carrots – 2 pcs;
• chicken legs - 8 pcs;
• champignons - 500 gr;
• potatoes - 1 kg;
• large onion - 1 piece;
• mayonnaise or sour cream – 2 tbsp;
• soy sauce - 1 tbsp;
• sweet and sour sauce – 1 tbsp;
• spices, seasonings, salt - to taste.

Preparation:

Salt and pepper the chicken legs, add spices, dry garlic, sweet and sour sauce and soy sauce.

Stir and leave to marinate. Cut the potatoes as desired, maybe into quarters. Add salt, pepper, dry herbs, turmeric or paprika and mayonnaise. Mix.

Cut the onion into quarters of rings, the carrots into circles and immediately put them in the potatoes, mixing everything.

Wash the champignons; if yours are too large, you can cut them in half, but for beauty we will cook them whole. Add salt, pepper, dry herbs and a tablespoon of vegetable oil. Mix well.

The dish will be cooked in a baking sleeve, which we tie on one side. And first we send the potatoes there and level them. And put chicken legs with mushrooms on top. Tie the sleeve and place on a baking sheet lined with foil.

We pierce the sleeve with a toothpick and put it in an oven preheated at 190-200 degrees for 1 hour. If desired, you can sprinkle the dish with any herbs. Baked potatoes with chicken and mushrooms turn out juicy and aromatic.