Stewed potatoes with mushrooms

In the last article I told you how to make fried potatoes with mushrooms. But lovers of low-fat foods may not like fried foods. And that means we need an alternative and it will be stewed potatoes with mushrooms.

I’ll tell you about an option for preparing potatoes using the stewing method, which, just like fried ones, can be very tasty prepared with fresh, dried or frozen mushrooms.

Let's begin!

Classic recipe - potatoes with mushrooms stewed in a saucepan
Stew potatoes with mushrooms in the oven in a pot
Stewed potatoes with frozen or dried mushrooms
Potatoes with mushrooms in sour cream in a frying pan with a lid
Stewed potatoes with meat and mushrooms in a slow cooker
Useful tips on how to deliciously stew potatoes with mushrooms

Stewed potatoes with mushrooms and meat

Based on the combination of potatoes with champignons and pork, a lot of original dishes - culinary experiments - have been created. One of them is stewed potatoes with mushrooms and meat, wonderful in taste and “appearance”. Ingredients:

potatoes – 400 gr.;
mushrooms (champignons) – 350 gr.;
meat (pork) – 300 gr.;
onion – 1 pc.;
carrots – 1 pc.;
flour – 1 tsp;
sour cream – 1 tbsp. l.;
herbs and seasonings - to taste.

Wash the peeled potatoes and cut them into equal cubes. Cut the champignons into quarters/halves or leave whole depending on the size. Grind the meat into cubes, the size of which is approximately the size of potato pieces. Peel and chop the onion and carrot.

In a heated frying pan, first fry the meat until golden brown, then the carrots with onions and flour until soft, then the mushrooms, to which, after reaching softness, sour cream is poured - with it the dish should be stewed for 7-10 minutes under a closed lid.

Place the ingredients in a saucepan, add water, add spices and stir. The dish is stewed over medium heat for 35-40 minutes; when serving, it is sprinkled with fresh, finely chopped herbs.

It is best to serve stewed potatoes with pork and mushrooms in clay pots or bowls so that the dish remains hot and juicy, and its components continue to simmer in their own juice until the very last moment before eating.

Stewed potatoes with frozen or dried mushrooms

You can also use fresh mushrooms for this recipe, but you will need to boil them first. We will consider the option with frozen or dried products. In any case, the dish turns out to be very filling and tasty, and you just want to eat it quickly.

Ingredients:

Potatoes – 8-10 tubers.
Frozen or dried boletus, boletus, chanterelles, honey mushrooms, etc. (let’s take honey mushrooms; in my opinion, they make the most delicious) – 0.4-0.5 kg.
One carrot.
One onion head.
6 sprigs of dill.
4 cloves of garlic.
60 gr. butter
Ground black pepper and dried basil - a pinch each.
500 ml. boiling water
3 spoons of sunflower.

How to stew potatoes with frozen or dried mushrooms

If the honey mushrooms were frozen, take them out of the freezer 2 hours before cooking and defrost them, then drain all the liquid and fry them in oil in a frying pan for 15 minutes without a lid.

If honey mushrooms have been dried for the winter, they need to be filled with cold water for 30-40 minutes, and then all the water should be drained; in this case, there is no need to fry the food.

Peel the onions, potatoes and carrots, cut them as you like. I usually cut the carrots into strips or grate them, chop the onions finely, and chop the potatoes randomly.

Pour oil into the pan, heat it up, add the onion, simmer for 5-7 minutes, then add carrots and mushrooms, pepper, salt, stir, continue to simmer for another 5-7 minutes.

Now add the potatoes and pour boiling water over everything, cover with a lid, cook over low heat until the vegetables are soft, about 30 minutes.

While the dish is being prepared, chop the garlic and herbs, throw the food into the pan, add butter and selected seasonings, salt, mix all the ingredients, cover again and simmer for another 10 minutes. Everything is ready, you can put it in plates and serve!

Potatoes and mushrooms stewed in a slow cooker

If you want something very original and quick, you should pay attention to stewed potatoes with mushrooms in a slow cooker.

Ingredients:

potatoes – 600 gr.;
mushrooms – 400 gr.;
onion – 1 pc.;
carrots – 1 pc.;
sour cream or tomato paste – 2 tbsp. l.;
greens, salt, pepper - to taste.

Immediately set the multicooker to the “Frying” mode for 10-15 minutes, in a bowl process the onion cut into feathers or half rings for 4-5 minutes (a golden surface is needed).

Next, put grated or finely chopped carrots into the multicooker bowl, which should fry until soft for 4-5 minutes, then add mushrooms cut into halves or quarters, and the mixture is cooked for another 5-10 minutes.

Then lay out the potatoes cut into slices, pour in sour cream and add spices. Close the multicooker with a lid and switch to the “Stew” mode for 30-35 minutes, after the signal that it is ready, add herbs to the dish and let it brew under the lid for 4-5 minutes.

Potatoes with carrots

Another classic version of stewed potatoes with mushrooms for everyday lunch.

Ingredients:

Onion - 1 pc.
Sunflower oil - 50 pcs.
Chanterelles – 150 g
Black pepper
Potatoes – 4
Thyme
Carrots - 0.5 pcs.

Preparation:

Cut the potatoes into cubes.

Chop mushrooms and onions into slices. Chop the peeled carrots into cubes. Fry the ingredients until golden brown and add dried thyme at the end.

Fill the potatoes halfway with water. Add the roasted chanterelles and send the dish to the fire.

Simmer the potatoes until soft and taste good.

Cooking in a cauldron

Any dish, and especially stewed potatoes, in a cauldron is a real delicacy that even lovers of shish kebab, which ranks first on the list of “picnic” dishes, will not refuse. This dish combines not only the flavors of the food being prepared, but also the aroma of smoke from the fire, making it a unique delicacy.

Ingredients:

potatoes – 500 gr.;
mushrooms – 500 gr.;
carbonade – 200 gr.;
onions – 5 pcs.;
garlic – 10 cloves;
cream – 100 ml;
broth (meat) – 150 ml;
greens (dried) – 2 tsp;
salt and pepper - to taste.

In a preheated cauldron, fry the carbonade cut into cubes until brown. Next, onion rings and chopped garlic are added to the meat, and after they become golden, finely chopped mushrooms are placed in the cauldron. When they become soft, you can add the potatoes, sprinkle the dish with dried herbs, salt and pepper, then pour in the broth mixed with cream and leave the dish to simmer.

Advice! On a fire, the dish in a cauldron should be stewed until cooked (you can test the softness of the potatoes with a knife); on the stove at home, the process usually takes 40-50 minutes.

Beef, mushroom and potato stew

This simple yet flavorful stew is the perfect dish for a cold, rainy night. Serve with buttered mashed potatoes or a thick slice of hearty bread to soak up all the juices. Stewed potatoes with mushrooms will feed you and your family at any time of the year

Ingredients:

3 pounds boneless beef tenderloin, cut into small pieces
Salt and ground black pepper
Flour for coating
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 large onion, diced
500g mushrooms, chopped (halved or quartered if large)
450 grams small potatoes, cut in half
3 cloves garlic, minced
1 1/2 teaspoons dried thyme
1/2 teaspoon ground allspice
360g dark beer (such as porter or stout)
Beef cubes 50 g to enhance the taste and to prepare a classic broth
Chopped fresh parsley, for garnish

Step-by-step cooking plan

Season beef with salt and pepper and sprinkle with flour, shaking off excess.
Heat oil in a Dutch oven or large soup pot over medium-high heat. Working in batches, brown the meat in the oil and set aside.
Reduce heat to medium and add oil to pan. Add the onion and cook until translucent, about 5 minutes. Add the mushrooms and potatoes and cook until the mushrooms begin to release their juices, about 5 minutes. Add the garlic, thyme and allspice and cook for another minute.
Add dark beer and beef sauce and bring liquid to a boil. Return beef to pan, stirring. Bring the stew to a boil and cook, stirring occasionally, for 1 1/2 hours, until the beef is tender. Reduce heat as needed to keep stew simmering.
Season to taste with salt and pepper. Serve the stew with chopped parsley.

Stewed potatoes with chicken and mushrooms

The secret of the delicate taste of this dish is that mushrooms are added to the main ingredients in the second half of processing. Thanks to this, the finished stewed potatoes with chicken and mushrooms have independent tastes, but harmoniously combine with each other.

Ingredients:

potatoes – 500 gr.;
mushrooms (champignons) – 250 gr.;
chicken (leg) – 2 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
seasonings - to taste.

Fry carrot strips and onion half rings until soft. While the frying is being prepared, the potatoes are peeled and cut into medium-sized cubes, the mushrooms are washed and divided into quarters. The onion-carrot mixture is placed at the bottom of a thick-walled pan, potatoes are placed on top of it, the legs rubbed with salt and pepper are the next layer, then water is poured in (just above the level of the products). The dish should be simmered for 20-30 minutes until the potatoes are soft, then mushrooms are placed in the pan, after which it simmers over low heat for another 10-15 minutes.

Juicy potatoes with pepper

Tasty and very aromatic potatoes with bell peppers will complement chicken or wild poultry dishes well.

Ingredients:

Potatoes - 4-5 pcs.
Garlic
Carrots - 1 pc.
Flour - 2 tbsp.
Sunflower oil
Red sweet pepper - 1 pc.
Bay leaf
Yellow sweet pepper - 1 pc.
Salt
Champignons – 150 g
Pepper

Preparation:

Peel the vegetables and cut into slices. Chop the mushrooms into large pieces.

Fry all ingredients of the dish.

Place in a thick-bottomed cauldron and add water to half the mass.

Add spices and simmer until all vegetables are soft.

At the end of cooking, the dish should be thickened with flour.

Recipe with added cabbage

Juicy and aromatic potatoes stewed with cabbage and mushrooms will be a good option for a lean dish for those who, even during periods of restrictions, do not want to give up delicious food.

Ingredients:

potatoes – 500 gr.
cabbage – 350 gr.;
mushrooms – 300 gr.;
carrots – 2 pcs.;
onion – 1 pc.;
tomato paste – 2 tbsp. l.;
water – 350-400 ml;
pepper and salt - to taste.

Chop the cabbage into thin strips. After removing the peel, cut the potatoes into cubes (thick strips will do) and place on a napkin to remove excess liquid. Peel, wash, grate or finely chop the carrots. Chop the onion into half rings. Mushrooms can be left whole (small) or cut into quarters.

After preliminary preparation of the products, you need to fry the potatoes in a thick-walled pan, then, reducing the intensity of the heat, add onions, carrots and mushrooms to it. After frying for 10-15 minutes with stirring, put the cabbage in the pan and add seasonings, then pour in the tomato paste diluted in boiled water. Simmering continues for another 25-30 minutes under a closed lid over low heat.

Hearty vegetarian stew

Packed with potatoes, kale, and chickpeas, this vegetarian, high-fiber stew is a warm, filling, flavorful plant-based lunch filled with nutritious vegetables and protein-rich chickpeas.

Ingredients:

2 tablespoons extra virgin olive oil
1 large onion, finely chopped
8 ounces mushrooms, finely chopped
1 cup loose-packed basil, chopped
2 cloves garlic, minced
1 – 6 ounces tomato paste
6 cups vegetable or chicken broth
2 tsp dry thyme
1 teaspoon salt
¼ tsp. black pepper (or to taste)
3 medium potatoes, diced
1 – 15 ounces chickpeas with water
4 cups chopped cabbage

Step-by-step cooking plan

Heat olive oil in a large, deep, nonstick skillet with a lid. Add the onion and cook over medium-high heat for 5 to 6 minutes, stirring occasionally, until translucent.
Add mushrooms and basil and cook for another 5 minutes, stirring frequently. Add garlic and tomato paste, mix well and cook for about a minute. Slowly add broth, thyme, salt and pepper and bring to a boil.
Add potatoes and chickpeas (with water). Reduce heat to medium-low, cover and cook until potatoes are tender, about 15 minutes.
Add the cabbage and cook for another 10 minutes, uncovered. Taste and adjust seasoning if necessary.

Potatoes with mushrooms stewed in sour cream

Mushrooms in sour cream are an incredibly tasty dish, without a doubt. But if you combine champignons in sour cream sauce with potatoes and onions, and then stew them properly, the word “delicious” will be too little to describe the finished potatoes with mushrooms stewed in sour cream.

Ingredients:

potatoes – 500 gr.;
mushrooms (champignons) – 300 gr.;
onion – 1 pc.;
sour cream – 150-200 ml;
peppers (ground, black and red) – a pinch;
salt - to taste.

Peel the onion, rinse and chop into feathers, then fry. Next, add sliced mushrooms to the onion and simmer them with regular stirring until soft. Cut the peeled potatoes into medium-sized cubes and also add them to the frying pan, where they mix with the onion and mushroom frying.

Next, the mixture should be cooked under a lid over medium heat until it becomes soft, after which sour cream and salt are added to it, and the dish is stewed until the excess fat has evaporated and until the potatoes begin to disintegrate.

Preparing Ingredients

The specifics of the preparatory activities largely depend on the selected products, which must be fresh and clean. This requirement applies to both vegetables (potatoes, carrots, onions) and the meat component or mushrooms. When choosing the latter, it is better to buy well-known seasonal varieties, but if you want stewed potatoes with mushrooms in winter, then the easiest way is to buy champignons in the store. They are very easy to peel off the cap, and have the added benefit of being quick to cook and having an attractive, delicate flavor that many people enjoy.

Did you know? Mushrooms existed on our planet long before us. Thanks to scientists, it was possible to determine that the oldest remains of such plants are more than 400 million years old and, along with ferns, they are deservedly considered the most ancient inhabitants of the Earth.

Cooking with porcini mushrooms

Potatoes with porcini mushrooms may be the answer to the question: what to cook for dinner. This dish is very juicy, very aromatic and very satisfying, especially if you use strong meat broth rather than water for stewing. Ingredients:

potatoes – 400 gr.;
mushrooms (white) – 200 gr.;
onion – 1 pc.;
carrots – 1 pc.;
broth – 250-300 ml;
seasonings and herbs - to taste.

Peel and chop the onions into feathers, the carrots into strips, mix everything and fry in vegetable oil for 5-6 minutes until the color changes and becomes soft. Next, broth (100 ml) is poured into the frying pan, in which the mixture should simmer for 15-20 minutes. Then add peeled and diced potatoes, season to taste, pour in the rest of the broth and leave to simmer, covered, until soft and excess liquid has evaporated.

Description of preparation:

Champignons are the most common mushrooms around the world.
They have earned honor and respect due to their excellent taste. They are sold all year round, like potatoes, so the ingredients of my proposed dish are available to most people. Mushrooms can be bought fresh or stored in the freezer - the taste properties are not lost! Purpose: For lunch / For dinner Main ingredient: Vegetables / Potatoes / Mushrooms / Champignons Dish: Hot dishes Geography of cuisine: Russian cuisine Diet: Vegetarian food

Potatoes with dried mushrooms in pots

Pots make preparing a dish like stewed potatoes with dried mushrooms even more convenient.

Ingredients:

potatoes – 400 gr.;
mushrooms (dried) – 100 gr.;
onion – 1 pc.;
carrots – 1 pc.;
pepper (peas, black and white) – 5-6 pieces each;
salt, ground pepper - to taste.

Soak and soften dried mushrooms, rinse thoroughly and pour boiling water (200 ml) over them for 60-90 minutes. Squeeze the finished mushrooms (reserve the water), chop finely, chop the onion, chop the potatoes into cubes, grate the carrots. Fry the mushrooms in vegetable oil until soft, then add the onion to them, saute everything together until an even golden color is achieved. Next, the water remaining after soaking the mushrooms is poured in, and the mixture is simmered for 20-25 minutes.

Simple steps

Step one. Clean, wash and chop the mushrooms. It is better to chop them into wide plates, but it is not essential.

Step two. We peel the potato root vegetables and cut them into small bars, slices or large cubes (whichever is more convenient for you), leave them in clean water until we need the potatoes.

Step three. We clean the bulbs, rinse and chop them. Wash the carrots, peel and chop. You can use a grater.

Fourth step. Heat vegetable oil in a frying pan and place the entire amount of champignons in it. Cook them at moderate temperature until half done. When the mushrooms reach the desired condition, add all the onions and carrots to them. Stir and simmer further under the lid. Add pepper and salt to vegetable mixture. Keep the whole mass on fire until soft.

Fifth step. Pour sour cream into the mixture of mushrooms and vegetables. Following the sour cream product, we send potatoes. After stirring, adding salt and seasoning, simmer the dish over low heat. We determine readiness by looking at the potatoes. When this ingredient is ready, then turn off the stove. You can call everyone to the table.

Potatoes with pork, stewed in the oven

Potatoes with pork and mushrooms in an unusual gravy will look festive and taste fabulous.

Ingredients:

potatoes – 600-700 gr.;
mushrooms (champignons) – 250 gr.;
pork – 500 gr.;
apples – 2-3 pcs.;
sour cream – 500 gr.;
water – 150 ml;
paprika (sweet, ground) – 2 tbsp. l.;
black pepper – ¼ tsp;
salt - to taste.

Wash the pork and cut into matchbox-sized pieces. Chop the peeled apples into cubes. Divide the potatoes into thick slices and rinse. Cut the washed mushrooms into quarters. Mix pieces of pork with apples and place on a baking sheet, place a layer of potatoes and mushrooms on top.

The whole thing is poured with sour cream sauce - sour cream diluted in boiled water and mixed with spices until smooth. The baking sheet then needs to be placed in the oven (200-220°C) for 45-60 minutes, readiness is determined by the softness of the potatoes.

Meat preparation

The preliminary preparation of this ingredient will depend on what type of meat the cook has chosen. In any case, we give recommendations for pork and chicken. Trim all membranes and other inedible elements from the meat. Rinse thoroughly in cold water. Grind it into equal small cubes. The meat is ready. For now, set it aside and work on the remaining elements of the dish.

Stewed potatoes with minced meat and mushrooms

This dish can be easily prepared even by inexperienced cooks who want to please their loved ones with a tasty and uncomplicated delicacy. Also, stewed potatoes with minced meat and mushrooms are suitable for those who like to cook hearty meals, but do not have the opportunity to spend a lot of time in the kitchen. Ingredients:

potatoes – 400 gr.;
minced meat – 1 kg;
mushrooms (oyster mushrooms) – 250 gr.;
carrots – 2 pcs.;
onion – 1 pc.;
garlic – 2 cloves;
broth – 550 ml;
tomato paste – 1 tbsp. l.;
soy sauce – 1 tbsp. l.;
sugar – 2 tsp;
salt – 2 tsp;
paprika – 1 tsp;
pepper - a pinch.

Grate the carrots coarsely or finely, chop the onion into feathers, then fry everything together until soft. Next, add minced meat, crushed garlic, salt, sugar, paprika and black pepper to the pan. Stir the mixture and fry over low heat for 5-10 minutes, then pour in the pasta and sauce mixture.

Peel the potatoes, divide into slices and boil until half cooked; fry the chopped mushrooms separately until soft. Next, all the components are collected in a thick-walled saucepan, poured with broth and simmered over low heat for 40-60 minutes until the liquid has evaporated and the potatoes are soft.