7 ways to cook potatoes with mushrooms in a frying pan and in the oven

Potatoes fried in a frying pan with champignons cannot be called a healthy dish. But sometimes you want something harmful so much that you close your eyes to everything. Of course, I would like to cook zharkha with noble forest gifts, for example, with whites his representatives. But a mushroom is also a mushroom in Africa, even if it was not grown in the forest. Champignons are also great.

The task is not difficult: to make sure that the potatoes turn out especially crispy, intact and do not fall apart, and the mushrooms do not lose their juiciness. Experienced cooks know that to do this they need to be cooked separately, this is the main secret. You can prepare a delicious dish using fresh, frozen, and even canned pickled champignons. And if you want variety, add sour cream, milk, and cream to the recipe. Cook with any meat - pork, chicken, beef.

Fried potatoes with mushrooms

Ingredients

1 onion;
a few tablespoons of vegetable oil;
500 g mushrooms;
1 kg of potatoes;
salt - to taste;
ground black pepper - to taste;
1 bunch of dill.

Preparation

Cut the onion into small cubes and fry in a frying pan with hot oil. When it turns golden, add mushrooms, cut into large cubes or slices.

Fry the mixture over medium heat, uncovered, stirring occasionally, until the liquid has evaporated from the mushrooms and they are lightly browned. Transfer the contents of the pan to a plate.

Cut the potatoes into equal large cubes. Soak them in cold water for a few minutes, then rinse thoroughly. Transfer the cubes to a paper towel and dry - this will prevent the potatoes from falling apart when frying.

Heat a few more tablespoons of oil in the pan. Place the potatoes there and fry for about 20 minutes until golden brown, uncovered. The inside of the potatoes should become soft. Don't stir it too often so it has time to brown.

When the potatoes are almost ready, add mushrooms and onions to them. Add salt, pepper and finely chopped dill. Stir gently and fry for a few more minutes.

How to cook country-style potatoes with a crispy crust →

How to choose champignons for frying?

If you have the opportunity to go to a clearing and pick yourself fresh champignons, then you should definitely do just that. Mushrooms grown in the natural environment are much tastier than store-bought ones and much more aromatic. True, they are a little more difficult to process; nature leaves its mark.

potatoes with champignons in a frying pan

If you are a city resident, then buy mushrooms in a store or market. Just make sure that they are as fresh as possible. Slightly darkened mushrooms should no longer be taken; they can be used for soup or for stewing, but you should not fry them. Don't worry about the size of the mushrooms. Practice shows that small fried specimens are better. In this case, you don’t even have to cut them. This is what the mushrooms you should buy should look like.

Potatoes with mushrooms, baked in a sleeve

Ingredients

1 carrot;
1 onion;
1 kg of potatoes;
400 g mushrooms;
salt - to taste;
ground black pepper - to taste;
3 tablespoons of vegetable oil.

Preparation

Grate the carrots on a coarse grater. Cut the onion into half rings, and the potatoes and mushrooms into large pieces.

Place the prepared ingredients in a bowl, add salt, pepper and oil and stir. Place everything in a baking bag and seal the edges tightly.

Place the sleeve on a baking sheet or baking dish. Make several holes in the bag to allow air to escape. Place in an oven preheated to 200°C for 40–50 minutes.

If you want the potatoes to brown, cut the top of the bag 10-15 minutes before the end of cooking.

How to bake potatoes: 13 best recipes →

conclusions

Fried potatoes with champignons is a delicious and very simple dish that anyone can master. Plus, it's not expensive at all.

Choose fresh potatoes and equally fresh mushrooms, add onions and fry in sunflower oil! If you have any interesting recipes for fried potatoes with champignons, be sure to share them in the comments. The more people know delicious and simple homemade recipes, the better and tastier our lives will be! Bon appetit!

Stewed potatoes with mushrooms

Ingredients

1 onion;
1 carrot;
2–3 tablespoons of vegetable oil;
500 g mushrooms;
1 kg of potatoes;
water;
salt - to taste;
ground black pepper - to taste;
2 dried bay leaves.

Preparation

Cut the onion into small cubes and grate the carrots on a coarse grater. Heat the oil in a deep frying pan and fry the onion until soft. Then add carrots and fry lightly.

Cut the mushrooms into small pieces and add them to the vegetables. Cook, stirring, over medium heat until lightly golden brown.

Coarsely chop the potatoes. Place it in a frying pan and add hot water until the pieces are almost completely covered. Simmer over medium heat, covered, for about 20 minutes until soft.

5 minutes before the end of cooking, add salt, pepper, bay leaves and stir. You can also use other seasonings to suit your taste. Before serving, leave the finished dish covered for 15–20 minutes and remove the bay leaves.

How to cook potatoes: 12 delicious dishes from Jamie Oliver →

Fried potatoes with champignons in sour cream

Connoisseurs of special tastes can diversify the dish by preparing it in a different way - with the addition of sour cream. The fatty dairy product will give the potatoes and mushrooms a delicate creamy flavor. Thanks to sour cream, the potatoes taste softer and simply melt in your mouth.

Potatoes with champignons in sour cream are served as an independent second course or as a side dish for meat. This food is very nutritious. As you know, mushrooms contain a large amount of vitamins and microelements, and sour cream contains proteins and fats necessary for humans.

Potatoes with sour cream are stewed, baked in the oven, and cooked into a roast. But frying it with mushrooms is the easiest and fastest way.

Ingredients

The products needed to prepare the dish can be found in any supermarket:

potatoes – 6-8 tubers:
champignons – 300 g;
sweet bell pepper – 1 pc.;
carrots – 1 pc.;
onion – 1 pc.;
sour cream (not less than 20% fat) – 100 g;
garlic – 1-2 cloves;
spices – black peppercorns 3-5 grains, bay leaf, salt ½ tbsp. l;
olive or sunflower oil – 70-80 ml.

Champignons fried with potatoes in sour cream will turn out more flavorful and tender if you use fresh mushrooms. But, if there are none, take frozen or canned ones.

For a spectacular serving, you will need chopped fresh dill. If dried is used to prepare a dish, then it must be cooked - just add a pinch of greens 2-3 minutes before the end of cooking. Bell peppers, garlic and carrots will make the dish truly summery, adding a special note of spice and pungency to the aroma of mushrooms.

Potatoes with mushrooms in pots

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Ingredients

For 2 pots:

4–5 potatoes;
1 onion;
200 g mushrooms;
2 tablespoons vegetable oil;
salt - to taste;
ground black pepper - to taste;
4 tablespoons of sour cream;
4–5 tablespoons of water;
2 tablespoons butter.

Preparation

Cut the potatoes into slices, the onions into half rings, and the mushrooms into large pieces. Lightly fry the onions and mushrooms in hot vegetable oil until golden brown.

Place some of the potatoes, onions and mushrooms in the pots. Repeat layers, seasoning with salt and pepper. The top layer should be potatoes.

Mix sour cream and water until smooth. Place a spoonful of butter on top of the potatoes and pour sour cream sauce over them.

Close the pots with lids and bake for 30 minutes at 200 °C. Remove the lids and cook for another 10 minutes to brown the potatoes.

How to cook meat in pots: rules, subtleties, recipes →

Pre-treatment of mushrooms

Many housewives prefer to use champignons in cooking because of their excellent taste and ease of processing. Unlike wild mushrooms, saffron milk caps, and milk mushrooms, which require a long and thorough cleaning, cooking with fresh champignons does not take much time. Grown, as a rule, in greenhouse complexes, they are quite clean and strong, and low-quality or spoiled mushrooms are rarely found in the packaging.

If potatoes will be cooked with frozen champignons, they should be thawed first. To do this, put the mushrooms in a dish and leave for a while. Frozen and fresh champignons should not be filled with water. This way they will lose their natural aroma and taste.

Casserole with potatoes and mushrooms with cheese crust

Ingredients

2 tablespoons flour;
600 ml milk;
salt - to taste;
ground black pepper - to taste;
1 teaspoon dried thyme;
3 cloves of garlic;
1 onion;
1 kg of potatoes;
500 g mushrooms;
1 tablespoon butter;
200 g hard cheese.

Preparation

In a frying pan, stirring lightly, lightly fry the flour until golden brown. Pour in the milk little by little, whisking constantly to avoid lumps. Season the sauce with salt, pepper and thyme.

Finely chop the onion and garlic. Add the vegetables to the sauce, stir and cook for another 5 minutes over low heat.

Cut the potatoes into thin slices, and the mushrooms into slices or small pieces. Grease a baking dish with butter. Place half the potatoes there, spread the mushrooms on top and brush them with half the sauce.

Add the remaining potatoes and spread the other half of the sauce over them. Bake at 190°C for approximately 45 minutes. Then sprinkle the dish with grated cheese and cook for another 10 minutes.

7 culinary life hacks with potatoes that are worth trying →

Potatoes with chicken fillet, champignons and sour cream

This dish is recommended for adherents of proper nutrition. This is due not so much to the calorie content of the products, but to their harmonious combination:

vegetable oil (various variations from grape to walnut) - vitamins A, E, essential polyunsaturated acids;
chicken fillet - amino acids, essential proteins;
champignons - iron, phosphorus, potassium, zinc, B vitamins;
potatoes - vitamin K, which normalizes metabolic processes, removes water and salt, helps to lose weight;
curry (base - turmeric) - antioxidant, natural antibiotic.

Additional ingredients (butter, soy sauce, sour cream, spices) can be replaced with others to taste.

Products:

chicken fillet - 6 pcs.;
champignons - 500 g;
sour cream - 300 g;
lemon juice - 2 tbsp. l.;
salt, pepper - to taste;
curry - 1 tsp;
olive oil (grape) - 3 tbsp. l;
onion (onion) - 2 heads.

How to prepare a dish of champignons and potatoes with chicken fillet:

Chicken fillet is lightly coated on all sides with sour cream mixed with salt, pepper, curry, and lemon juice.
Place in the refrigerator for 2 hours.
Peeled potatoes are cut into circles, salted and fried in butter.
Separately, champignons and onions are fried.
For the marinade, mix olive oil (or walnut oil), lemon juice, mustard, and garlic.
Cover a baking sheet with foil and grease the bottom with marinade.
Potatoes and mushrooms are placed on top in a circle, and chicken fillets are placed in the center.
Additionally, marinade is applied to the chickens and potatoes, mushrooms and fillets are poured with salted sour cream.
Place in the oven at 190°C and bake until done. When serving, add greens.

How to cook casserole with minced meat and mushrooms.

Accordion potatoes stuffed with mushrooms

Ingredients

4–5 large potatoes;
150 g of mushrooms (champignons are best);
½ bunch of dill;
salt - to taste;
ground black pepper - to taste;
2-3 tablespoons of vegetable oil.

Preparation

Make several transverse deep cuts on each potato at a distance of approximately 5 mm from each other. To avoid accidentally cutting the potatoes completely, place wooden sticks under them.

Cut the mushrooms into small cubes. Mix them with chopped dill, salt and pepper. Carefully stuff the mushroom filling into each cut of the potato.

Place the stuffed potatoes on a baking sheet lined with foil and brush with oil. Cover with a second sheet of foil and place in an oven preheated to 200°C for 30–40 minutes. Then remove the foil and cook for another 5-10 minutes until the potatoes are browned.

Roasting may take longer depending on the size of the vegetables. Pierce the potatoes with a fork or knife: if they are soft, you can remove them from the oven.

Original side dish: Hasselback potatoes →

Potatoes with champignons fried in a frying pan - step-by-step photo recipe

Fried potatoes are delicious, but with mushrooms and aromatic onions they are even tastier! Give your favorite dish even more flavor! The recipe is very simple and does not require much time to prepare.

We will fry the potatoes separately, since cooking the mushrooms releases a lot of water, which will interfere with their frying.

Your rating: ( 3 ratings, average: 5.00 out of 5)
Cooking time: 40 minutes

Quantity: 4 servings

Stewed potatoes with mushrooms in sour cream sauce

Ingredients

350 g mushrooms;
1 onion;
1 tablespoon butter;
1–2 tablespoons vegetable oil;
1 kg of potatoes;
water;
salt - to taste;
¼ teaspoon ground nutmeg;
2 dried bay leaves;
120 g sour cream;
1 bunch of dill.

Preparation

Cut the mushrooms into large pieces and the onions into small cubes. Melt butter in a deep frying pan and add vegetable oil. Fry the mushrooms until golden brown. Add onion and cook until soft.

Place potatoes, cut into large cubes, into the pan. Pour in enough hot water to cover the potatoes almost completely. Add salt, nutmeg and bay leaf and simmer over medium heat for about 20 minutes until the potatoes are soft.

Pour 4-5 tablespoons of warm water into the sour cream and stir. Add sour cream sauce to the potatoes and mushrooms and simmer for another 5 minutes. At the end of cooking, add chopped dill, stir and remove the bay leaf.

Cooking process

For better results, we will fry the mushrooms and potatoes separately from each other, in different pans. The fact is that the speed of cooking and combustion of these products is different.

First of all, we clean and wash the mushrooms. If the mushrooms are fresh from the greenhouse (store-bought), then there is no need to peel them, just wash them. If the mushrooms are field mushrooms, then complete processing is needed: from the top films to the mushroom accordion.

Delicious fried potatoes with champignons will not work without onions. It's not a matter of desire. If you don’t like onions at all, you can throw them away later, but mushrooms should be fried only with onions, nothing else. Sorry for being categorical, but it will be better this way; onions and mushrooms go perfectly together and add flavor to them.

Cut the onion into half rings. There is no need to grind or make too large fractions. Everything needs moderation.

Place sunflower oil, onions and mushrooms in a heated frying pan. Yes, all together, it’s okay, the cooking speed of these products is almost identical.
Fry the mushrooms for , stirring occasionally with a spatula. Try to stir gently so as not to spoil the mushroom pieces. When the mushroom portion has reduced by 2 times in volume, you can remove them from the heat and add salt. The work with mushrooms is finished.

Next we should wash and cut the potatoes . If the potatoes are young, you don’t have to peel them, no big deal. You might even like it better this way.

Place the peeled potatoes in warm water for 10-15 minutes to get rid of excess starch. This is necessary so that the potato slices do not stick together during frying.
Heat a frying pan on the stove and pour oil into it.

Next, lay out the potatoes . Try to lay out so that the pan is not overcrowded. It is better to fry in several batches than to get baked potatoes instead of fried ones.
The potatoes should not be stirred often , otherwise the slices may break. You should also not add salt, as salt softens the structure of vegetables. We will do all this at the very end.
As soon as the potatoes are fried until golden brown, cover them with a lid and simmer for literally 5 minutes over medium heat. You can check readiness with a fork.

All we have to do at the end is salt the potatoes and mix them with the fried mushrooms. The final touch is to add black pepper and your favorite herbs. This is how the most delicious fried potatoes with champignons are prepared!

You can mix in portions or eat mushrooms and potatoes separately from each other, it all depends on your taste preferences.

Recipe 4: lazy oven roast pork with mushrooms

Pork – 400-500 gr
Potatoes - 4-6 pcs. (depending on size)
Tomato - 1-2 pcs.
Onions - 1 pc.
Fresh champignons – 200 gr
Mayonnaise - 2-3 tablespoons
Cheese - 150 gr
Salt, ground black pepper and fresh herbs to taste
Vegetable oil for frying

We start by preparing the products: peel the potatoes, wash and cut the pork flesh into small pieces, cut the onion and tomato into quarter rings, and the champignons into thin slices.

Fry the onions and champignons in vegetable oil until golden brown.

While they are frying, place the chopped meat in a large and convenient pan or bowl.

Add the potatoes cut into cubes.

Lay out the tomato, cut into thin quarter rings.

Our champignons have just browned, so we put them there.

Salt, pepper, add mayonnaise and mix everything.

Place the resulting mass in a deep baking tray or place it into portioned clay pots. If the baking sheet does not have a Teflon coating, it needs to be slightly greased with vegetable oil.

Sprinkle grated hard cheese on top and put in the oven.

Bake until done, about 35-45 minutes. The meat should be soft and the cheese should be nicely browned. When serving, you can sprinkle with fresh herbs.

With mayonnaise

It is not customary to put this sauce on fried potatoes until they are fully cooked. Unlike sour cream, its task is not to smooth out the taste, but to make the dish more satisfying.

Ingredients:

a dozen medium-sized potatoes;
fresh champignons – 500 g;
120 ml Provencal mayonnaise;
a handful of chopped juicy dill;
vegetable oil – 100 ml;
salt;
Italian spice set, black pepper.

How to cook:

So that separately fried mushrooms do not have to cool down while waiting for their turn, they are cooked a little late. Peel the potatoes and champignons, cut the tubers into 3 mm slices, and the mushrooms are slightly thicker.
Potato slices are sent into the hot oil first. Fry over high heat, do not add salt, turn only when a rich crust forms.
After turning the potatoes over for the first time, place a second frying pan on heat, pour oil into it, and heat until it smokes white. Lay out the champignons, fry, stirring often, when the blush becomes clearly visible, turn down the heat.
Stir the potatoes when there are at least half of the browned slices in the pan. At the same time, salt and spices are added, and a couple of minutes later, fried champignons are added there.
The dish is brought to full readiness over moderate heat. Sprinkle the potatoes with dill, mix, lay out portions, and pour mayonnaise over them.

Mayonnaise can be flavored with a little grated fresh garlic or hot mustard sauce. In one case or another, moderation is important; sauces should not be allowed to overwhelm the taste and aroma of fried mushrooms.

Recipe 8: roast with mushrooms and vegetables in the oven

porcini mushrooms 600 gr
cream 23% 150 ml
mushroom broth 400 ml
potatoes 4 pcs
sweet potato 200 gr
carrots 1 piece
shallots 4 pcs
garlic 2 cloves
butter 20 g
olive oil 2 tbsp.
pepper, salt, parsley

Thaw the mushrooms first on the bottom shelf of the refrigerator. If the mushrooms are from factory packaging, then they should be cleared of soil and forest debris and rinsed well.

Peel sweet potatoes and regular potatoes, cut into medium-sized cubes or sticks, and fry intensively in olive oil.

When the potatoes are browned, add the prepared boletus mushrooms to the pan and fry until half cooked.

In a separate frying pan or saucepan, simmer shallots (cut into feathers along the onion), carrots (cut into cubes) and chopped garlic in butter.

Place mushrooms with sweet potatoes and potatoes in a heat-resistant deep saucepan, add sautéed vegetables, pour in mushroom broth, cream, salt and season with black pepper. Place the roast in an oven preheated to 180 degrees for 25-30 minutes.

Place the finished roast on plates and serve with fresh herbs.

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With onion

The difference from the previous recipe is the quantity and method of preliminary preparation of the onions. Mushrooms are also fried a little differently.

What to cook from:

12 medium-sized potatoes;
small champignons – 350 g;
1/4 garlic head;
a couple of large salad onions;
spices for fried potatoes or a mixture of ground peppers;
salt;
vegetable oil - as needed.

How to cook:

Peeled, washed tubers are dissolved in circles, soaked briefly, changing the water in the bowl twice. Dry and place in very hot oil. Fry over high heat, turning over large layers and without mixing, until most of the slices are browned.
At the same time as the potatoes, in a second frying pan, fry the first onion, cut into quarter rings, in a small amount of oil. After sautéing until dark brown, transfer to a plate. Clean the champignons, wash them, add a little oil to the frying pan and fry over high heat for 3 minutes. mushrooms, then add a second, finely chopped onion.
The mushroom sauté is brought to full readiness; this should coincide in time with the end of frying the potatoes. Add spices, grated garlic to the first frying pan, add salt, add champignons and stir. After allowing the food to soak in the aromas for just a minute, lay out the portions and place fried onions on top.

If the recipe does not contain instructions for using greens, use them at your own discretion. Juicy green onions go well with the taste of fried potatoes; the feathers are cut into thin rings or chopped, sprinkled on portions when serving.

Ingredients for 3 pots:

Potatoes - 0.8 kg (this is 7-10 medium-sized tubers);
pork (pulp) – 0.4 kg;
champignons – 250 g;
onion – 1–2 pcs.;
cheese – 100 g;
sour cream or mayonnaise – 150 ml;
water – 100 ml;
vegetable oil – 80 g (4 tbsp);
salt, ground black pepper - to taste.

How to cook baked potatoes with mushrooms and meat in pots

First, we will prepare all the vegetables. Wash and peel. Rinse with water again and let dry a little.

Now let's start with the meat, it needs to be rinsed under running water and dried. Then cut into pieces measuring 2x2x2 cm (approximately). It is not necessary to use pork; if you wish, it can be beef, lamb, turkey, chicken.

The neck, shoulder blade, thigh will do. Any meat, but preferably it has a lot of juice and a little fat (potatoes taste better this way).

Heat 2 tbsp in a frying pan. l. vegetable oil, add meat. Fry over high heat until the pieces are covered with a crust (light brown) on top and the meat juice is sealed inside. While frying, add salt and pepper.

Now wash the champignons and cut them into slices. Lightly fry in a frying pan with vegetable oil.

Champignons can be replaced with oyster mushrooms or any wild mushrooms. You can also take frozen preparations and dried mushrooms.

Cut the onions into half rings if the onions are small. First cut the large onion into quarters, then chop it and add it to the mushrooms. Add salt, mix and fry for 3-5 minutes.

Grate the cheese onto a fine grater. Any type of cheese is suitable.

We have already prepared the potatoes, we will cut them into large cubes. But not too much. After all, we need it to be both tasty and baked.

Let's start laying the balls: put potatoes on the bottom of the pots, dividing them equally into all 3 containers. Season with a little salt.

Then lay out the pieces of meat, also dividing them equally among all the pots.

Place 2 tbsp in each pot. l. sour cream (or mayonnaise), pour in a little water (about 30 ml).

Place a generous portion of cheese on top (also spreading the grated cheese evenly over all portions).

Our pots are packed, now we put them in the oven.

But first we cover it with lids (if not, then with foil), and only then put it in a cold oven. Turn on the oven in the “top and bottom” heating mode, set the temperature to 200 degrees, time to 50 minutes.

This time is quite enough to cook potatoes in pots. The dish turns out to be very appetizing and aromatic - the potatoes are soaked in meat and mushroom juices, and the cheese melts, covering the top with a delicious golden brown crust.

Potatoes with meat and mushrooms are served in pots in the oven, always hot. It can be placed on plates or served directly in pots.

Cooking tips:

To get a dietary dish with maximum benefits, choose lean meat and do not fry it, and, of course, do not use mayonnaise, sour cream, or cheese.
If you have a regular oven, then preheat the oven a little (10 minutes) before placing the pots. This way, you will heat the top of the oven, and your pots will bake evenly on top and bottom.
Potatoes with mushrooms and meat in pots in the microwave also cook well. You just need to select full power and set the time to 10 minutes. The taste of these potatoes will be reminiscent of those cooked by your grandmother in the oven.
For this recipe, you can use frozen wild mushrooms. Usually they are already boiled. Before putting them in the pot, they must be defrosted, otherwise your potatoes will be too liquid.
You can also use dried mushrooms. They have a very strong aroma, and the potatoes will get an enhanced mushroom flavor. Before putting the mushrooms in the pot, rinse them with cold water. Pour boiling water over for 2-3 minutes and drain. And then pour boiling water again and let stand for 15–20 minutes. This water can be used to fill pots.
It is better to replace the water in the recipe with meat broth; it should fill the pot no more than 2/3. Otherwise, the excess liquid will “run away” into the oven.

Step-by-step recipes for cooking potatoes with meat and mushrooms in ceramic or clay pots in the oven with the addition of seasonal vegetables

In 100 grams of the finished dish

How to cook canned champignons with potatoes

This option is not only for cases where fresh mushrooms are not available. Potatoes with pickled champignons have a strikingly different taste from the traditional dish.

Ingredients:

3 large potatoes;
marinated champignons – 200 g;
small salad onion;
a handful of parsley;
as needed - salt, fine pepper, oil.

How to cook:

It is convenient to slightly dry the mushrooms from the brine (marinade) and chop them in advance, immediately sprinkle them with parsley.
The potatoes are cut into sticks, long but relatively thin. The onion is peeled and dissolved into small squares.
Heat the oil very hot, after wisps of smoke appear above the frying pan, place the onion in it, reduce the heat to medium. Fry until the first traces of blush.
Add potatoes and mix with onions. Fry covered for about a quarter of an hour, turn 1-2 times.
After the potatoes are partially softened, mushrooms are added to them, seasoned and salted. Cook for another 15 minutes, removing the lid if necessary to create a crispier crust.

Fried champignons with potatoes in a frying pan will taste better if the dish is prepared with mushrooms soaked in a not too sour marinade. It's even better if they are a little salty.