Stewed potatoes with pickled honey mushrooms. How to properly fry honey mushrooms with onions and potatoes according to the classic recipe. Stewed potatoes with honey mushrooms

No matter how much we admire culinary delights, sometimes we want simple, satisfying and tasty food, for example, mushrooms and potatoes. We suggest preparing honey mushrooms with potatoes

. The Country of Soviets will share several recipes for potato dishes with honey mushrooms.

Stewed potatoes with honey mushrooms

One of the easiest ways to cook honey mushrooms with potatoes is to simmer them together. The recipe calls for frozen honey mushrooms, but you can also use fresh ones. To prepare this dish you will need:

300 grams of frozen mushrooms
4 potatoes
1 onion
1 clove of garlic
20 grams butter
sunflower oil for frying
black pepper, bay leaf, salt - to taste

Peel the potatoes and cut into small cubes. Heat a frying pan, pour sunflower oil into it and add potatoes. Cover with a lid. Peel the onion, cut into half rings, and then into four more pieces. Add to potatoes. Then put honey mushrooms in the pan (without defrosting).

Cook with the lid open until the mushrooms stop releasing a lot of liquid. Cover with a lid and simmer until almost done, gently stirring the potatoes and mushrooms from time to time. A few minutes before cooking, add salt, finely chopped garlic, pepper and bay leaf.

Before serving, add a little butter to the dish and garnish with herbs. Honey mushrooms with potatoes are served as an independent second course.

Potato casserole with honey mushrooms

Honey mushrooms with potatoes can be used to prepare a tasty and satisfying casserole, which can easily replace not only the second dish with a side dish, but also a full lunch or dinner. To do this, you will need to stock up on the following products:

800 grams of honey mushrooms
8 potatoes
4 eggs
1 glass of milk
1 onion
2 tablespoons vegetable oil
2 tablespoons chopped dill
1 tablespoon grated cheese
1 tablespoon butter
ground black pepper, salt - to taste

Peel the potatoes and cut into slices. Boil the honey mushrooms in lightly salted water, drain in a colander, cool and chop into strips. Peel and chop the onion. Fry mushrooms and onions in vegetable oil (separately). Beat eggs with milk, add finely chopped dill to the mixture, add salt and pepper to taste, mix thoroughly.

Grease a casserole dish with oil. Place potatoes, onions and mushrooms in the mold in layers so that the first and last layers consist of boiled potatoes. Pour the egg-milk mixture over everything and sprinkle with grated cheese, place pieces of butter on top. Bake in an oven preheated to 230 degrees until golden brown.

Potato salad with honey mushrooms

You can make a delicious salad from honey mushrooms and potatoes. The recipe is very simple, but often the easiest to prepare dishes are also the most delicious. The list of ingredients needed to prepare this salad is also very simple:

250 grams honey mushrooms
250 grams of potatoes
2 small tomatoes
1 egg
3 tablespoons vegetable oil
greens, ground black pepper, salt - to taste

Rinse the honey mushrooms thoroughly, first removing any adhering dirt and films. Boil the mushrooms in lightly salted water, cool and chop (if the mushrooms are large, small mushrooms can be added whole to the salad).

Boil the potatoes whole and cut into small cubes. Hard boil the egg and cut into strips, cut the tomato into slices. Mix honey mushrooms with potatoes, salt and pepper to taste, season with vegetable oil. Place the egg and tomato on top of the potatoes with mushrooms, sprinkle with chopped herbs.

Bon appetit!

Fresh and frozen honey mushrooms are suitable for preparing various dishes. So, you can make stewed potatoes or casserole with them. The recipes for these dishes are given below.

How to cook stewed honey mushrooms with potatoes

Before preparing honey mushrooms with potatoes, you need to stock up on the following ingredients:

honey mushrooms, fresh or frozen - 300 g;
potatoes - 4 pcs.;
onion - 1 pc.;
garlic - 1 clove;
butter - 20 grams;
pepper and salt - to taste;
vegetable oil 20 ml.

Then proceed as follows:

Take honey mushrooms and defrost them, but if you have them fresh, then immediately put them to boil. How to do this correctly is described in detail in this article:. Drain the boiled honey mushrooms in a colander and set aside.
Cut the peeled potatoes, onions and garlic into small pieces. Place the frying pan on the fire, pour in vegetable oil and heat it up. Place the chopped ingredients there, cover with a lid and simmer until half cooked. Then put the mushrooms into the frying pan and mix everything, be sure to pepper and add salt. Then simmer it all under a closed lid until done.
Serve the finished dish hot, after adding pieces of butter.

How to make a casserole with honey mushrooms

For this dish you need the following ingredients:

honey mushrooms - 300 g;
cheese - 50 g;
eggs - 2 pcs.;
potatoes - 10 pcs.;
milk - 0.5 cups;
flour - 3 tbsp. spoons;
breadcrumbs - 15 g;
salt - to taste;
soda - 1 g;
vegetable oil - 50 ml.

The casserole is prepared according to this recipe in several stages, namely:

Take the boiled honey mushrooms and place them in a frying pan. Start frying them according to the scheme presented here:.
Peel the potatoes, cut into pieces and boil. Pour it with butter and milk.
Grate the cheese, mix it with eggs, flour, soda and salt. Put all this into potatoes. Be sure to mix the mixture and pour ½ of it into a greased and sprinkled with breadcrumbs pan. After which you need to spread out the honey mushrooms. Then fill them with the remaining potato mixture.
Place the casserole in the oven, preheated to 180 degrees for 20 minutes. She should turn rosy. Then take it out, cut it into pieces and serve.

You can also pickle honey mushrooms for the winter. These preparations are delicious and go well with many dishes. How to make them is described in this article.

Peel the onion and finely chop it into half rings. Traditionally, onions are more common and more accessible for such dishes, but if leeks are available, then use them in the same way. In this case, chop its white part.

It is better to prepare the potatoes in advance, so as not to be distracted by them later while stewing the onions and honey mushrooms. To prevent peeled potatoes from browning, place them in cold water.

Place butter and onion in a saucepan or deep frying pan. Heat them at the same time so that the onion turns out stewed rather than fried. Fried onions interrupt the taste of honey mushrooms, while stewed onions, on the contrary, harmoniously complement the aroma of mushrooms and add a pleasant taste and the desired consistency to the final sauce.

Simmer the onion for about five minutes over low heat while stirring. Lightly salt, one pinch is enough.

Fresh honey mushrooms must be cleaned and washed; if desired, they can be boiled for a couple of minutes, and frozen honey mushrooms must be doused with boiling water to remove the ice glaze from them.

The best mushrooms are those that you collect and prepare yourself. And if you have to use store-bought ones, then it is better to use well-known manufacturers who have been on the market for a long time, and give preference to transparent packaging or in bulk.

Place the prepared honey mushrooms on top of the onion.

Simmer the honey mushrooms and onions together for about five minutes over medium heat, stirring occasionally.

Add peeled and medium-sized potatoes, sprinkle them with aromatic spices if desired, or rather just one seasoning, for example, rosemary, dill or thyme). Pour in warm milk. You can also add cream, but milk is cheaper.

Simmer all the ingredients together over medium heat until the potatoes are completely cooked, always covered and without stirring during the simmering process. In this case, the potatoes will not fall apart into porridge and will retain their taste and shape, and the mushrooms will retain their own. As a result of cooking, you will get both potato pieces and a rich mushroom sauce for it. It's not only delicious, but also looks great.

Potatoes have good nutritional value. Today potatoes are one of the essential ingredients in many hot dishes. You can use it to prepare a wide variety of dishes not only for everyday meals, but also for the holiday table. One of these dishes is stewed potatoes.

Potato stew process

will not cause difficulties even for those who have never cooked this dish in their lives. You may not even know the sequence of adding the ingredients according to the recipe, the end result will still be wonderful. In addition, stewed potatoes are lower in calories than, for example, fried potatoes. This option for preparing this vegetable is ideal for those who are watching their figure. In addition, potatoes have a special unique taste that cannot be confused with anything else.

Stewed potatoes (classic recipe)

Ingredients:

Potatoes - 1 kg
Carrots (medium) - 2 pcs.
Onions (medium) - 2 pcs.
Ground black pepper

Method for preparing stewed potatoes

Peel the potatoes, rinse well and leave in cold water for 10 minutes.

Cut the potatoes into medium cubes about 1.5 cm thick.

Place the potatoes in a cast iron pan, add water to cover 2/3 of the potatoes, add salt. Cover the pan with a lid and simmer the potatoes for 10 minutes without stirring.

When the potatoes are half cooked, add the onion, cut into small cubes. Mix everything and leave to simmer over low heat for about 2-3 minutes.

Grate the carrots on a fine grater and place on top of the potatoes. Add salt and ground black pepper to the vegetables. Mix everything well again and cover the pan with a lid. Leave to simmer for another 5-7 minutes.

Homemade stewed potatoes recipe

Ingredients:

Potatoes - 1 kg
Bay leaf - 3-4 pcs.
Carrots (medium) - 2 pcs.
Black peppercorns - 5-6 pcs.
Onion (medium) - 1 pc.
Sunflower oil - 2 tbsp. spoons
Dill greens - 1 bunch
Garlic - 3 cloves

Method for preparing
homemade
stewed potatoes :

Peel the potatoes and cut into 4x4 cm squares.

Peel the carrots and grate them on a coarse grater. Cut the onion into small pieces.

Heat the frying pan well over the fire, pour in vegetable oil. Fry the grated carrots over medium heat, transfer to a saucepan or roasting pan in which the vegetables will be stewed.

Place potatoes, chopped onions into the same pan and add half a glass of water. Bring vegetables to a boil.

Add peppercorns, bay leaves, and salt to the potatoes.

Cover the pan with a lid and simmer the potatoes for about an hour over low heat. You can put the stew pan in the oven.

A few minutes before cooking, sprinkle the potatoes with chopped garlic and herbs.

Stewed potatoes with honey mushrooms

Ingredients:

Potatoes - 4 pcs.
Bay leaf
Onion - 1 pc.
Butter - 20 g
Honey mushrooms (frozen) – 300 g
Ground black pepper
Garlic - 1 clove

Method of preparing stewed potatoes
with (honey mushrooms)
:

Peel the potatoes, rinse and cut into small cubes.

Heat the frying pan well, add vegetable oil. Transfer the chopped potatoes to the pan. Cover the pan with a lid.

Cut the onion into thin half rings and add to the potatoes.

Add mushrooms to potatoes. Leave the pan open to allow excess moisture to evaporate.

When the mushrooms stop releasing moisture, close the pan with a lid and leave the potatoes and mushrooms to simmer until almost done, remembering to stir occasionally. 5 minutes before the potatoes are ready, add salt, chopped garlic, bay leaf, and pepper.

Before serving the dish, add a small piece of butter to the potatoes and garnish the potatoes with herbs.

Stewed potatoes with honey mushrooms

300 grams of frozen mushrooms
4 potatoes
1 onion
1 clove of garlic
20 grams butter
sunflower oil for frying
black pepper, bay leaf, salt - to taste

Before serving, add a little butter to the dish and garnish with herbs. Honey mushrooms with potatoes are served as an independent second course.

Potato casserole with honey mushrooms

800 grams of honey mushrooms
8 potatoes
4 eggs
1 glass of milk
1 onion
2 tablespoons vegetable oil
2 tablespoons chopped dill
1 tablespoon grated cheese
1 tablespoon butter
ground black pepper, salt - to taste

Peel the potatoes and cut into slices. Boil the honey mushrooms in lightly salted water, drain in a colander, cool and chop into strips. Peel and chop the onion. and fry the onion in vegetable oil (separately). beat with milk, add finely chopped dill to the mixture, add salt and pepper to taste, mix thoroughly.

Grease a casserole dish with oil. Place potatoes, onions and mushrooms in the mold so that the first and last layers consist of boiled potatoes. Pour the egg-milk mixture over everything and sprinkle with grated cheese, place pieces of butter on top. Bake in an oven preheated to 230 degrees until golden brown.

Potato with honey mushrooms

You can also make a delicious salad from potatoes. very simple, but often the dishes turn out to be the most delicious when prepared. The list of ingredients needed to prepare this salad is also very simple:

250 grams honey mushrooms
250 grams of potatoes
2 small tomatoes
1 egg
3 tablespoons vegetable oil
greens, ground black pepper, salt - to taste

Bon appetit!

Potatoes stuffed with mushrooms and ham in sour cream sauce

We invite you to try a truly restaurant dish, which, moreover, is quite simple and quick to prepare. After all, it is cooked in the microwave, and this is a guarantee of cooking speed. And it won’t cost much.

Ingredients:

new potatoes;
ham;
hard cheese;
mushrooms;
sour cream;
greenery;
tomato paste or ketchup.

Wash large potatoes and, without drying them, place them in a plastic bag. Let's tie it up. We pierce it with a needle. We put it in the microwave for 12 - 15 minutes on normal microwave mode. After turning off the microwave, leave it in the oven for 5 minutes. Untie the bag and let it cool.
Then we make boats from each potato, taking out the middle. You don't have to remove the peel.
Fry mushrooms and onions in a frying pan in sunflower oil. Don't forget to add salt and seasoning.
Let's prepare the filling. We free the removed potato pulp from the peel. We knead it with a masher. Add fried mushrooms, ham, and some cheese to the potatoes. Stir.
We fill our potato boats with the resulting filling. Apply with a small slide.
Sprinkle grated cheese on top.
Place the potatoes in the microwave and bake for 3 minutes. The cheese should melt. Take out the potatoes and sprinkle herbs on top.
You can eat these potatoes simply by pouring sour cream on them, or you can mix sour cream with tomato ketchup. The result will be a sour cream sauce - sharper and piquant.
As you can see, this delicious dish is prepared quite quickly and simply. And the taste is just finger-licking good.

Those who liked our recipes are invited to share them on social networks. Let others try our delicious and original dishes. Bon appetit!

Stewed potatoes with honey mushrooms

Instructions:

A few minutes before readiness, add salt and add finely chopped garlic, bay leaf, and black pepper to the stewed potatoes.

Bon appetit!

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Recipe for stewed potatoes with honey mushrooms / cook.ru

Peel the potatoes and cut them into small cubes. Pour sunflower oil into a hot frying pan and put the potatoes there. Close the lid. Cut the onion into thin half rings and then into 4 more pieces. And add to the potatoes.

We take the honey mushrooms out of the freezer and without defrosting, add them to the potatoes. Do not cover with a lid to allow water to evaporate.

When the water from honey mushrooms has stopped releasing abundantly, close the frying pan with a lid and simmer the potatoes and mushrooms until almost done, stirring them gently from time to time. A few minutes before it’s ready, add salt and add finely chopped garlic, bay leaf, and black pepper to the stewed potatoes with honey mushrooms.

Before serving, add a small piece of butter. Serve stewed potatoes with honey mushrooms as an independent dish, garnished with herbs.

photo recipes step by step...

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And now - to the table!

Remove the dish from the oven and let it cool slightly. Serve in portions as a separate hot dish, sprinkled with fresh herbs. The delicacy goes well with vegetable salads. You can serve white sauce in a separate bowl to pour over portions of honey mushrooms with potatoes in sour cream. Bon appetit everyone!

I love dried mushrooms - I can inhale their aroma endlessly. I prefer to stew potatoes with dried mushrooms because of their rich taste and aroma. Since it’s difficult to buy forest mushrooms fresh, you have to get out of it, and with ordinary store-bought champignons and oyster mushrooms, although it’s tasty, it’s not as aromatic.

Surely many of you know how to prepare this dish. However, I offer my recipe for stewed potatoes with dried mushrooms.

Recipe for stewed potatoes with honey mushrooms - a forum about everything in the world

For 2 servings of this recipe we take 4 raw medium potatoes, 1 onion, 300 g frozen honey mushrooms, salt, pepper, 1 clove of garlic, black pepper, bay leaf, 20 g butter.

Peel the potatoes and cut them into small cubes.

Pour sunflower oil into a hot frying pan and put the potatoes there. Close the lid.

Cut the onion into thin half rings and then into 4 more pieces. And add to the potatoes.

We take the honey mushrooms out of the freezer and without defrosting, add them to the potatoes. Do not cover with a lid to allow water to evaporate.

When the water from honey mushrooms has stopped releasing abundantly, close the frying pan with a lid and simmer the potatoes and mushrooms until almost done, stirring them gently from time to time.

A few minutes before it’s ready, add salt and add finely chopped garlic, bay leaf, and black pepper to the stewed potatoes with honey mushrooms.

To impregnate the taste, add a small piece of butter before serving.

Serve stewed potatoes with honey mushrooms as an independent dish, garnished with herbs.

Bon appetit!

Few of us don’t eat mushrooms, but even fewer of us don’t adore honey mushrooms in any form: boiled, or just in soup. But honey mushrooms with potatoes are the most delicious dish, and besides, they cook very quickly. This does not require any special culinary talents.

All you need for honey mushrooms with potatoes is:

one kilogram of honey mushrooms;
half a kilogram of potatoes;
two medium onions;
and, as usual, salt and pepper to taste, bay leaf.

Now you can start cooking:

Step 1:

Rinse the honey mushrooms well and place in a saucepan. Fill them with water, salt and cook for half an hour over high heat. Then drain the water and rinse the mushrooms again in cold water. Before frying, honey mushrooms should always be boiled to remove all harmful substances. After all, as you know, mushrooms, like a sponge, absorb absolutely everything, both beneficial and harmful substances.

Step 2:

Now peel the potatoes and cut them as you would normally cut them for frying. The pieces should not be too large to keep the crust crispy in the end. Heat a frying pan with the addition of vegetable oil, which should not be too much, otherwise the dish will be too greasy. Place the potatoes there and fry for about five minutes, covering with a lid.

Step 3:

Then remove the lid and put the mushrooms in there. Mix everything well. You only need to add salt to the dish at the end, so that the potatoes do not release juice and become boiled. Now everything follows until it is completely ready.

Step 4:

When the dish is almost ready, lightly add salt and pepper again and add a bay leaf. By the way, you should choose very fine salt so that it does not crunch on your teeth later. Also, you don’t need to add a lot of salt so that the honey mushrooms are already boiled in salted water, so you should only rely on the potatoes.

Step 5:

Remove your dish from the heat and you are ready to serve.

Honey mushrooms with potatoes will look ideal as an independent dish, or together with some salad, which can be prepared using culinary recipes from the photo. Mayonnaise will also perfectly highlight the taste of honey mushrooms with potatoes, a step-by-step recipe for the preparation of which you can also find on this site. Family or guests will undoubtedly appreciate its taste and will simply be delighted!

Food preparation

Freshly picked mushrooms cannot be stored for long periods of time. It is better to process and cook them immediately. To do this, you need to rinse the fruits well, remove debris and dirt. Cut large specimens and leave small ones untouched.

Before heat treatment by any method, it is recommended to boil honey mushrooms in salted water. Moreover, drain the first batch of liquid, and the second broth can be used in the future.

Both fresh and frozen mushrooms can be fried or stewed. Even pickled or salted ones, if washed well, can become the main ingredient of a dish. Honey mushrooms that are taken out of the freezer do not need to be defrosted. They can be immediately sent to fry or stew.

If you have dried honey mushrooms available, they will also have a use. They are perfect for frying with potatoes because they have an amazing aroma.

Stewed potatoes with honey mushrooms

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It’s not for nothing that in Russia potatoes are called second bread; we eat this vegetable almost every day. We use it in salads, when cooking first and second courses, and when baking as dough and filling. Despite such popularity, nutritionists classify potatoes as not very healthy foods. Nevertheless, dishes made from it do not lose their relevance and do not disappear from our everyday and holiday menus.

For several centuries, fried potatoes with mushrooms, and even with onions and garlic, and with fresh herbs, were considered a traditional Russian dish! It would seem that such simple products, but which of them turns out to be a culinary masterpiece.

We suggest you fry potatoes with pickled mushrooms in a frying pan. The dish turns out nourishing, tasty and easy to prepare. Usually we are used to using fresh or boiled mushrooms in this dish, but with pickled or salted mushrooms it turns out original, piquant and tasty.

Taste Info Potato main dishes / Fried potatoes

Description of preparation:

Before you start cooking, I would like to note that honey mushrooms can be taken not only fresh, but also frozen, dried and even pickled.
You can also diversify the dish by adding bell peppers, cabbage, tomatoes or any meat product. The recipe is actually quite simple and comes in handy when you need to quickly feed the whole family a hearty and tasty meal. Take note! Purpose: For lunch / For dinner / Inexpensive Main ingredient: Vegetables / Potatoes / Mushrooms / Honey mushrooms Dish: Hot dishes Diet: Lenten dishes / Vegetarian food

Ingredients

potatoes – 6-7 pcs.;
onions – 1 pc.;
pickled mushrooms – 150 g;
vegetable oil – 40 ml;
salt and ground red pepper - to taste;
fresh greens - 2-3 sprigs.

How to cook fried potatoes with pickled mushrooms in a frying pan

The main ingredients of the proposed dish are potato tubers and pickled mushrooms (this can be honey mushrooms, milk mushrooms, trumpet mushrooms, etc.). Each of these products requires preliminary preparation before frying.

Some housewives are wondering: is it possible to fry pickled mushrooms? You can, such mushrooms turn out to be very aromatic and tasty. There is no need to fry them too much.

Start by rinsing the marinated mushrooms. Place them in a colander, rinse under cold water and let them drain. If they are too large, cut into small pieces.

Peel the onions, wash them, cut into thin half rings.

The dish is prepared in a frying pan, pour vegetable oil into it and heat it. Add the chopped onion, turn the heat to slightly lower than medium and sauté for 1-2 minutes (do not forget to stir while sautéing).

The onion half rings should become slightly soft, do not allow them to burn. Add mushrooms to the onion and stir. Fry everything together for about 5-7 minutes.

While the onions and mushrooms are frying, prepare the potatoes. Rinse the tubers under running water, peel with a regular kitchen knife, or use a special vegetable peeler to make the process quicker and more convenient. Cut the peeled potato tubers into thin cubes. However, you can cut the potatoes according to your preference and desire - into rings, half rings, cubes, strips.

Place the chopped potatoes in the pan with the mushrooms and onions.

Salt and pepper the contents of the pan, stir. In addition to ground red pepper, you can use other seasonings and spices as you wish. You can add a little chopped garlic.

Fry the potatoes with mushrooms until cooked; if the potatoes are of the variety that does not fry quickly, then add a little water, cover with a lid and simmer.

Wash and finely chop the greens, sprinkle them over the finished dish.

Delicious and appetizing fried potatoes with salted mushrooms in a frying pan are ready. Bon appetit!

Teaser network

Potatoes with pickled mushrooms in a frying pan with sour cream

We suggest you slightly diversify the potato dish by adding sour cream. Of course, it would be ideal to use a natural village dairy product, but the dish will turn out quite decent and appetizing with store-bought sour cream. What is very good about this recipe is that it is quick and easy to prepare. And if you have a hungry family, you can spend a little time (30-40 minutes) and feed them tasty and satisfying food. Potatoes with pickled mushrooms in a frying pan with sour cream will be an excellent option for lunch or dinner.

Ingredients:

mushrooms – 500 g;
potatoes - 6-7 medium tubers;
onions – 1 pc.;
sour cream (fat content 20-25%) – 400 ml;
vegetable oil – 2-3 tbsp. l.;
fresh dill - 1 medium bunch;
salt and ground black pepper - to your taste.

Preparation:

Peel the potatoes, wash and cut into medium-thick slices or cubes. Do not cut the potatoes too thin; when frying, they may lose their shape and turn into mashed potatoes (although some people like this dish at this consistency).
Wash the mushrooms and let them drain; if they are too large, cut them.
Wash the dill, dry and finely chop.
Peel the onion, wash it, chop it into small cubes.
Heat vegetable oil in a frying pan, add onion and fry until golden brown.
Add mushrooms to the onions, stir and fry for 3 minutes without a lid over medium heat.
Now place the chopped potatoes in the frying pan, stir, close the lid and simmer over low heat for 15-20 minutes.
Add sour cream, salt, pepper, half the chopped dill, stir, cover and cook for another 5 minutes.
Place the finished dish on portioned plates, sprinkle with the remaining dill and serve.

Cooking tips

Ideally, it is better to use pickled or salted forest mushrooms; boletus, boletus, boletus, chanterelle, porcini, and pig mushrooms are good options. Canned mushrooms can be safely replaced with fresh, frozen or dried ones. If your region is not very mushroom-rich, but you really like frying mushrooms and potatoes in a frying pan, then feel free to take oyster mushrooms or champignons, which are found on supermarket shelves all year round.
You can use small mushrooms whole, it turns out even more beautiful, cut large ones into medium pieces. If you have frozen mushrooms, first place them in a colander, rinse under running water and let them drain and defrost. Before using, fill dried mushrooms with water for 1-1.5 hours (during this time they will swell), then dry and fry.
Potatoes with salted or pickled mushrooms in sour cream can also be cooked in the oven in pots and in a slow cooker.
The best addition to potato and mushroom dishes is fresh dill, garlic and ground black pepper.
If at the time of preparing the dish you do not have a bunch of fresh dill, you can replace it with 1 tablespoon of dried.
The ideal proportions for this dish are considered to be the following: for 1 part of onion, take 2 parts of mushrooms and 3 parts of potatoes, that is, for 250-300 g of onions, take 500 g of mushrooms and about 1 kg of potatoes. The more onions, the tastier the finished dish turns out.
So that when adding sour cream to a frying pan, it does not immediately curdle due to high temperature, first pour in 3-4 tablespoons of boiling water, and then spread the sour cream on top.

Cooking options and recipes

You can prepare honey mushrooms with potatoes in different ways. This includes frying, stewing, and baking in the oven. You can also use auxiliary elements: simmer the ingredients in a slow cooker or microwave, bake in a convection oven.

The taste of a dish may vary depending on the use of certain seasonings. But, as a rule, they try not to add a lot of different spices to honey mushrooms, because the product itself has a rather expressive taste. An excellent combination for it would be fried onions and sour cream.

Honey mushrooms with potatoes, stewed in sour cream

An original and simple way to prepare the dish is to stew the ingredients in a saucepan. The result is a tasty and healthy delicacy, and most importantly, satisfying. If decorated in an interesting way, it can also be served on a festive table.

Selected mushrooms, which have been well washed and dried, must first be boiled. The first water must be drained and the second left as broth. Each cooking stage takes 10 minutes.
Peel the potatoes. Chop into small pieces and add to the pan with the mushrooms. If there is not enough broth, you can add water. It is necessary that the liquid completely covers the potato tubers.
Prepare the roast. To do this, cut the onions and carrots into cubes and fry in a frying pan.
When the potatoes are almost ready, add frying. At the end, add a few spoons of sour cream. Salt and season the dish to taste.
The food should be simmered over low heat, stirring occasionally.
Serve garnished with greens.

Baked in the oven

The most healthy and less calorie way to prepare honey mushrooms with potatoes is to bake them in the oven. In addition, the method is also convenient; there is no need to pre-fry vegetables and mushrooms or waste time on preparation. The recipe is simple:

Honey mushrooms are washed, debris is removed and sent to boil in salted water for 20 minutes.
While the mushrooms are being processed, you can prepare the potatoes. It is peeled and cut into circles or plates. Next, put it in a convenient cup, in which the product is salted and seasoned. Then the potatoes are laid out on a baking sheet, previously greased with sunflower oil.
The next layer is onion, chopped into half rings.
Next, we lay out the honey mushrooms. They have already cooled down a little. It’s better to drain them after cooking in a colander so that all the water drains.
The dish needs to be salted and your favorite spices added. And grate cheese on top.
Place the baking sheet in the oven and bake for 45 minutes at 180 degrees Celsius.

A tasty and aromatic dish will delight loved ones, energize and nourish the body with useful substances.

Honey mushrooms fried with potatoes in a frying pan

A classic of the genre - fried mushrooms with potatoes. This is a favorite dish of many. And it’s clear why: tasty, satisfying, nutritious. The aroma wafting from the kitchen will not leave anyone indifferent. Preparing the delicacy is easy and takes very little time.

Prepared mushrooms must be cut into pieces if they are large, or left whole if they are small. First, they are fried in a frying pan, adding vegetable oil. Pre-boiled honey mushrooms need to be fried for 15 minutes, and unprocessed ones for 30-35 minutes.
Next, cut the onion into cubes and add to the mushrooms. It should turn a little golden.
Separately, in another frying pan, you need to fry the potatoes, chopped into slices.
Then, when all the ingredients are ready, combine them. Salt and season. You can add finely chopped greens.

A light vegetable salad would be an excellent pairing for this dish. Appetizing and very tasty!

You can fry not only freshly picked mushrooms, but also frozen and dried ones.

In a slow cooker

There is nothing easier than preparing any dish in a slow cooker. Honey mushrooms with potatoes are no exception. Simple and fast. There is a minimum of intervention in the process, and the end result is a tasty treat for the whole family, which is also healthy.

Peeled potatoes must be washed and cut into medium-sized cubes.
Place into the multicooker bowl. Pour water so that it covers the contents. Cover with a lid and set to “Stew” mode.
After 40 minutes you can add mushrooms. They must be the same size. If the specimens are large, they should be cut.
The ingredients are mixed. If there is not enough water, you can add more. Cover with a lid and simmer again for another 20 minutes.
Then add salt, spices, butter and sour cream. Stir and turn off the device.
Let the dish sit for a while with the lid closed. And then serve, garnished with greens.

In the microwave

You can also cook potatoes with honey mushrooms in the microwave if, for example, the stove is busy and there is no other option. The dish will turn out no worse than in the oven. Equally aromatic and delicious.

Fresh mushrooms must first be boiled in two waters. This will take approximately 20 minutes.
Peel the potatoes and cut into cubes.
Fry onions in a frying pan with butter.
Place potatoes, mushrooms, and onions in layers in a convenient bowl that can be used in the microwave. Salt and pepper. Pour a little water. Turn on high power for 20 minutes. It is better to cover the container with a lid. Check periodically to see if the contents are burning.
At the end of cooking, you can add cheese and wait for it to melt.

In a convection oven

Cooking it in an air fryer gives the dish a special taste. It's like cooking outdoors on a grill! The ingredients are crispy, crispy and very tasty.

For this recipe, it is better to use new potatoes. It can be cut into rings without removing the peel.
Place the rounds on a baking sheet, pour in sunflower oil and sprinkle with salt. Mix with your hands.
Place in the air fryer on the bottom rack. Set the temperature to 235 degrees C. Leave the potatoes for 30 minutes.
During this half hour, you need to stir the potatoes a couple of times.
The onion is cut into small cubes. Honey mushrooms are also not chopped coarsely. The ingredients are mixed in a separate cup with vegetable oil. And then they are laid out on top of the potatoes.
You will need to cook for another 25-30 minutes. Stir the dish periodically. Finally add salt and season.

Honey mushrooms cooked with potatoes according to any recipe will delight your whole family!

How wonderful that this dish is available today not only to avid mushroom pickers, as before! After all, honey mushrooms with potatoes in sour cream have an amazingly rich taste, the recipe is simple, and the aroma, the aroma, is a real forest spirit! Wow, so good - just lick your fingers. And all because these wonderful mushrooms are now being sold in any supermarket that respects itself and the interests of its customers. They say that they are even specially grown artificially, but we will not go deeper, because this is not what we are talking about. And potatoes with honey mushrooms in sour cream are eaten by dear souls and are also available for sale in markets and stores. So what more could a true gourmet wish for? Ready? Then you can start!