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

Classic recipe - stewed potatoes with mushrooms in a saucepan

This recipe produces aromatic, satisfying, very appetizing and tasty potatoes with mushrooms, which can be an excellent side dish for fresh vegetables, meat, fish, and can also be an independent dish that does not require additional additions. The main thing that is important to consider when preparing is that the treat is prepared exclusively from the fresh harvest.

You will need to take:

Any forest mushrooms (again, chanterelles, saffron milk caps, boletus mushrooms, etc.) – 400 gr.
Half a kilo of potatoes.
One onion.
Spices and salt to taste.
A bunch of fresh dill.
Bay leaf.
A couple of tablespoons of sunflower oil.

The process of preparing stewed potatoes with mushrooms

We sort through the mushrooms, cut them into pieces if necessary, peel the potatoes and onions.

We wash the food, put the mushrooms on the stove and boil in salted water for 7 minutes.

Cut the potatoes into pieces, chop the onion into small cubes.

We drain the water from the gifts of the forest and send them to a frying pan to fry a little in oil. It will take literally 10 minutes.

Place potatoes, onions and fried mushrooms in layers in a saucepan or stewpan, placing a leaf or two of bay leaves in the middle, fill everything with water, place on the stove and cook over low heat for 40-50 minutes. The dish is ready when the potatoes become soft.

5 minutes before the end of cooking, salt the dish, season it with spices, stir, cover and let cook until done.

Finely chop the greens and use them to decorate your stewed potatoes when serving.

Serving this treat is very tasty with pickles, zucchini, tomatoes or fresh vegetable salads.

You can use dried or frozen mushrooms in the recipe. In the first case, the forest gifts must first be soaked in cold water for 30 minutes. And, in the second, defrost in advance and drain all excess liquid. Neither frozen nor dried foods need to be boiled like fresh ones.

Home-style roast with potatoes in a cauldron

A hot and satisfying dish of a good piece of pork with potatoes has become a classic on the menu of our housewives. This recipe can be roasted for a family dinner or served to a large group of guests at a holiday table.

Required:

half a kilo of not too fatty meat;
8-10 potatoes;
a pair of onions and carrots;
fresh or dried dill;
spices to taste.

Preparation:

Rinse and dry cooked meat. Then cut into small equal pieces.
Heat the vegetable oil and transfer the pork to the cauldron. Fry until the pieces are golden on all sides.
Add chopped onions and carrots to the meat. Stir and simmer in a sealed container for about 20 - 25 minutes.
Add diced potatoes and add hot water. It should just barely cover the top layer of the roast.
You will need another half hour to prepare. Before removing from heat, add dill, spices and salt to the cauldron.

You can place the roast straight from the fire into plates and invite everyone to the table.

Stew potatoes with mushrooms in the oven in a pot

This dish will become a real masterpiece on any holiday table. It is served in portions - one guest - one pot of food and cooked in the oven with the addition of exclusively mushroom seasoning.

List of necessary products for 2 pots:

6-7 medium sized potatoes.
400-500 gr. mushrooms (you can use both wild mushrooms and champignons, I usually take boletus mushrooms).
200 ml. heavy cream.
2 onions.
80 ml. vegetable oil.
Hard cheese – 100 gr.
Mushroom broth – 200 ml.
Salt to taste.

Procedure:

We peel the potatoes and onions, sort out the boletus mushrooms and cut all the products in a convenient way. I usually chop vegetables into cubes, and choose small boletus mushrooms and leave them whole or cut them in half.

Boil the boletus mushrooms for 15 minutes in slightly salted water, drain in a colander.

Fry the onions and potatoes together in oil in a frying pan, uncovered, for about 15 minutes, until a light golden hue appears on the vegetables.

Three cheese on a grater

Boil 200 ml. water, add any mushroom seasoning you like to it, make a broth, we will pour it into our dish.

Grease the pots with vegetable oil, put a layer of potatoes on the bottom, then mushrooms, add spices, salt, pour in a third of the cream. We repeat the layers until we run out of food, and potatoes should be the top layer.

Sprinkle the dish with cheese, fill it with broth, cover the lids and place it in an oven heated to 180 degrees. Simmer the potatoes with mushrooms for 45 minutes, serve piping hot, sprinkled with fresh herbs on top.

Roast pork in the oven

To prepare a juicy dish, you can use deep red ripe tomatoes. Tender pork and vegetables will be stewed in the juice of these tomatoes.

Ingredients:

pork neck – 1 kg;
tomatoes – 5 pcs.;
onions – 3 pcs.;
lard – 70 gr.;
spices and salt.

Preparation:

Cut the pork into portions and place in warm water for half an hour.
Place the hydrated pieces of meat in a large glass oven tray.
Cover with onion half rings. Spread finely chopped lard. Add salt and spices.
Remove the skins from all the tomatoes, rub through a sieve or grind in a meat grinder. Place on meat and onions.
Season the dish with a mixture of peppers and place the pan in the oven. It will take up to an hour and a half to prepare lunch.

This rich stir-fry in tomato sauce is great served with fluffy rice or smooth mashed potatoes.

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!

Roast pork and potatoes in a frying pan

This flavorful dish gets a kick from a few cloves of garlic and takes on a nice color from the added tomato paste. It's surprisingly easy to prepare.

You will need a frying pan or saucepan and a simple set of products:

pork – 600 gr.;
potatoes – 5 pcs.;
garlic;
three tablespoons of tomato paste;
two onions;
spices and salt.

Preparation:

Chop the onions and fry in a hot frying pan. Add garlic pulp to the onions that have become transparent and transfer the frying to a small bowl.
Add oil to the pan and fry the pork pieces until nicely browned. During the frying process, salt the meat and add the prepared spices and herbs. Transfer the fried pieces to the onion fry.
Now in the same saucepan, fry the coarsely chopped pieces of potatoes. Return the meat and onions with garlic to the saucepan.
Mix the roast with tomato paste, pour in a little water and, cover with a lid, simmer until done.
In about 25 minutes the potatoes will be cooked and the treat can be served.

Potatoes with mushrooms in sour cream in a frying pan with a lid

An incredibly nourishing and tasty dish that is prepared right in the pan and does not require much effort. It will be a great addition to lunch or a holiday feast. You can use any type of mushroom or even a mixture according to the recipe, but I usually use oyster mushrooms or champignons with this cooking method.

Compound:

A kilogram of potatoes.
500 grams of champignons.
400 ml. sour cream.
2 medium onions.
70 ml. sunflower.
Ground bay leaf, plus red and black pepper.
A couple of pinches of salt.

Step by step steps:

Cut the washed and peeled potatoes into strips or slices and fry until a pleasant golden color in sunflower oil with the addition of a small amount of salt.

Cut the onion into half rings, add it to the frying pan with the potatoes and simmer the vegetables together for 10 minutes.

Cut the washed champignons into slices, add to the rest of the ingredients, mix, cover with a lid, and cook for 5-7 minutes.

Pour in the sour cream, add a little more salt, as well as all the prepared spices, mix, reduce the heat to low and bring to readiness under the lid. The simmering time will be approximately ten or fifteen minutes. All is ready!

In this case, sour cream can be replaced with fresh heavy cream. The dish should be served hot and is best served with fresh or canned vegetables.

Important subtleties of cooking roast

It is preferable to choose pork neck or ham for a tender dish. If you don’t have such a piece in the refrigerator, then simply marinate the pork pulp to obtain a delicate taste. The ideal option would be a marinade based on kiwi, onion and lemon. This meat will be especially soft and tasty.
Spices for a delicious dish - cumin and sage, paprika and marjoram, basil and suneli hops. It’s hard to imagine a roast without a mixture of red and black peppers.
Vegetables for juicy roasts are tomatoes and zucchini, potatoes and carrots with onions, beans and eggplants, mushrooms and green peas. They taste great with the tender pork and the roast is always juicy and delicious.
During the cooking process, for an exquisite aroma and taste, water can be replaced with a glass of dry grape wine.
Adding sour cream or heavy cream will give the hot treat special tenderness and softness.
Be careful with salt - it can draw juices out of the meat, making it dry and tough. Salt at the end of the cooking process.
Roast, which is cooked in the oven, differs from the usual methods of preparing pork pulp. It must be soaked for half an hour in warm water. The pork will be saturated with moisture, and this will retain its juiciness and inherent flavor while cooking in the heat.

Roast wild duck step by step photo recipe

The final quantity of products is determined by the capacity of the available baking pots.

Ingredients:

Wild duck - 1, or better of course 2 pieces;
Onions - 2 heads;
Carrots - 1 pc.;
Potatoes - 3 pcs.
Mushrooms (any kind will do, I used chanterelles) - 100-150 gr.;
Garlic - 1 head;
Vegetable oil - 100 gr.;
Butter - 20 gr.
Seasonings for game: ground red hot pepper, freshly ground black pepper - 1 teaspoon each;
Salt - to taste;

The general concept of this dish consists of two stages: 1) pre-fry onions, carrots and mushrooms, fry wild duck in vegetable oil in advance, and then quickly fry diced potatoes in the same oil until golden brown; 2) we placed everything fried in advance in a clay pot (or pots) for baking and sent our roast wild duck to bake in the oven for a while. Actually, that's all you need to know to prepare this dish. Well, now everything is in order and with photographs of each stage of preparation of this simple but very tasty and satisfying game dish.

When I last cooked gray duck (see recipe Wild duck baked with potatoes), I, to be honest, was somewhat annoyed by the presence of so-called “stumps” in the skin of the duck, i.e. remnants of unplucked feather bases... As you can see in the photo, here I decided not to bother anymore, but simply removed the skin from the duck completely, which I advise you to do,

We put the skinned carcass of a wild duck into a basin of water (to be honest, I don’t know why it is needed, since this particular game does not need to be soaked, but apparently it happened this way due to inertia...), and while it is lying in a basin of water, let’s start frying it for our roast

Cut the mushrooms into small pieces

Chop the onion into medium-sized cubes

Then add a little vegetable oil to the frying pan and lightly fry the onion, and when it becomes translucent, add the mushrooms to it, mix everything well, and while the mushrooms and onions are fried,

Cut carrots into rings like this:

And after 10 minutes from the moment of combining the onions with mushrooms, throw the carrots and a piece of butter into the frying pan, mix everything well, simmer the vegetables for another 5 minutes, after which

Sprinkle the vegetables generously with freshly ground black pepper and remove the pan from the heat to the side.

Now is the time to get started on our small but delicious wild duck! We cut the bird carcass into small pieces - we cut off the wings, legs at the joints, cut the breast into a couple of parts, cut everything else so that “there is something to eat”

Place all the duck pieces in a separate bowl, salt the game to taste and sprinkle generously with red hot pepper (of course, we also adjust the quantity to your own taste). I did not add black pepper or garlic to the marinade for only one reason - in the future we will fry the duck, and black pepper and garlic have a different property from red pepper - to burn. So,

After the duck is salted and peppered, it needs to be mixed well and left in this form for at least 20-40 minutes to lightly marinate,

After the marinating time has passed, heat the vegetable oil well and quickly fry the game (7-12 minutes) in a frying pan,

Until a beautiful golden brown crust appears on the surface of the duck meat,

While our wild duck is fried, cut the potatoes into small (1x1x1) cm cubes,

Then transfer the duck to a separate bowl,

And in the same oil in which the game was fried, fry the potatoes until golden brown. In order for the potatoes to turn out fried, before frying, you need to heat the oil well. The potatoes can be slightly salted, since so far only duck has been salted in our dish...

Now it’s time to assemble the pots in which our roast game will reach its final condition. As you can see in the photo of the recipe, this time I decided to cook the roast in one large (about 3 liters) clay pot, but, of course, you can use several ordinary, smaller ones. So, put the game at the very bottom of the pot (or pots),

Next, add fried potatoes to the duck, filling the pot so that we still have room for our onion and mushroom frying,

Cut the garlic into slices as shown in the photo,

And we send the garlic to imbue the potatoes with aroma, i.e. pour it on top,

Now all we have to do is put our roast in a baking pot,

Distribute it evenly over the surface of the pot,

Close the lid and cook the roast wild duck and vegetables in an oven preheated to 220 degrees for 40-50 minutes,

After the specified time has passed, the pot is removed from the oven,

And its contents are immediately laid out on plates and served to the table. The finished dish will be very nice sprinkled with chopped fresh herbs and generously sprinkled with freshly ground black pepper.

Well, this is a close-up photo of the resulting dish of game and vegetables. Everyone, enjoy your meal and good luck with the recipe for one pot roast game described above.

Recipe Notes

As I already indicated in the “ingredients”, using more than one duck in this dish will only benefit it. I had a situation where there was only one duck and I had to feed two hungry men...

Roast pork with mushrooms and potatoes

Date: 24 September 2013

Category: Meat recipes

Comments: 4 comments

Roast pork with mushrooms and potatoes

Greetings, dear readers of the Ode to Cooking blog. Today I want to share with you the recipe of my cousin Tatyana. A hearty, savory dinner - roast pork with mushrooms and potatoes will not leave even a gourmet indifferent. A wonderful dish that can be enjoyed not only by relatives, but also by friends. No foreign ingredients; these products, as a rule, are always on hand. Roast pork with potatoes will easily win the heart of any man. It's easy and quick to prepare, but the results are first-class. In a word, I recommend it.