Delicious fried potatoes with champignons. Stewed champignons with potatoes

Calories: Not specified
Cooking time: Not indicated

Culinary classic – fried potatoes with mushrooms. Typically used to prepare this dish Forest mushrooms, for example, or, but if they are not available, you can fry potatoes with champignons. These mushrooms are on sale all year round, and even if they are not as tasty as forest ones, they are completely safe. And the taste can be adjusted with spices - take ready-made seasoning for mushroom dishes, fried meat, potatoes or sprinkle with ground pepper. To ensure that the potatoes are evenly fried and the onions do not burn, do not forget to stir the contents of the pan with a wide spatula. Lift from the bottom and turn over to the other side so that the potato slices do not break and brown on all sides. Add the champignons after the potatoes and onions are ready - these mushrooms fry very quickly. You will learn all these and other details of preparing delicious fried potatoes with champignons in a frying pan from our detailed recipe, in which everything is described with photos and step by step.

Ingredients:

- potatoes – 5-6 tubers;
- onion– 1 large onion;
- fresh champignons– 200 gr;
- salt - to taste;
- vegetable oil – 5-6 tbsp. l;
- seasonings, spices - to taste;
- dill, green onions– optional upon submission.

Recipe with photos step by step:

Cut the potato tubers into circles 1.5-2 cm thick, then cut into strips. You can cut them into slices, but these potatoes will take longer to fry.

Cut the onion into half rings or small cubes. Cut the mushrooms into slices, cut small ones into two or four parts.

Pour enough oil into the frying pan to cover the bottom by 1-1.5 cm; in a small amount of oil the potatoes will burn and will not fry. Add potatoes and stir immediately. We don't add salt. Fry over medium heat, turning with a spatula.

When the potatoes are browned and half cooked, add salt to taste and add onion. We continue to fry, not forgetting to mix the onions with potatoes. Try not to break the integrity of the slices.

Add champignons to almost finished potatoes. Increase the heat and evaporate the mushroom juice.

After the liquid has evaporated, reduce the flame and fry the mushrooms until tender. Shortly before readiness, add spices, seasonings and a little more salt, if necessary.

Serve the potatoes and champignons to the table immediately after cooking, hot, sprinkled with herbs or green onions. If there is any leftover, transfer it from the frying pan to a plate so that the potatoes do not become saturated with oil. Bon appetit!
It will still be very tasty and filling, although no longer lean.

The smell of fried champignons can bewitch anyone. However, not all housewives know how to properly cook mushrooms so that they turn out tasty and aromatic. Even in such a simple matter there are many nuances.

Let's start preparing

Before cooking champignons in a frying pan, it is very important to properly clean them and prepare them for cooking.

Greenhouse mushrooms purchased in a store or market do not need pre-cooking. They can even be consumed raw.

Sort the champignons: there should be no darkening or dents on them.
Rinse in three waters, but not for long, so that the mushrooms do not lose their flavor. If necessary, wipe off dirt with a napkin or soft brush.
Place the champignons on thin paper or napkins. This measure will remove excess moisture from the mushrooms.
Separate the caps and legs of the champignons from each other and cut into pieces.
If you purchased fresh mushrooms, start immediately hot processing, otherwise they will turn black and lose their attractiveness and aroma.

Wild champignons need to be boiled before frying.

Wash the mushrooms well, clean them from dirt and stains.
Boil water, add mushrooms and cook for 5-7 minutes.
Drain the water and dry the mushrooms to remove excess moisture.

Frozen mushrooms do not need to be defrosted: they quickly turn black. They are placed on a hot frying pan frozen.

Pickled mushrooms should be thoroughly rinsed in running water and immediately fried.

How to make mushrooms even tastier?

The answer to the question of how to cook champignons in a frying pan will depend on the preferences of the housewife and pre-treatment product.

For lovers fried mushrooms one thing to keep in mind important property this gift of nature. Its structure resembles a sponge and absorbs moisture well, and then releases it in the frying pan. To prepare not stewed, namely fried champignons, remember a few simple rules.

Fry the mushrooms in small portions.
You need to choose mushrooms that are small in size so that it is convenient to fry them whole.
Place the chopped champignons on a well-heated frying pan.
Stir thoroughly so that the mushrooms are fried evenly and do not burn.
Cook with vegetable or butter.
It is better to add salt and spices at the end, as salt retains moisture and spices can lose their flavor.
How long to fry champignons in a frying pan - for fresh, boiled and pickled, 15 minutes is enough. For frozen mushrooms, the time is doubled as they contain more moisture.
It is better to fry the onion separately and add it to the mushrooms at the very end of cooking.

When to add oil to a frying pan?

There is no clear answer to this question in cooking. Majority popular recipes recommends placing mushrooms in a well-heated frying pan with oil already poured into it.

However experienced mushroom pickers they do it differently. They place the champignons in a dry, hot frying pan. There is no need to worry about the mushrooms sticking or burning: this way they will release moisture faster and retain their natural smell.

When the champignons have reduced in size and are slightly fried, you can add a little creamy or sunflower oil and continue frying until done. The dish will turn out much tastier!

Champignons with potatoes

Potatoes with champignons in a frying pan - favorite treat many gourmets. However, improper preparation can ruin the delicate taste of the dish.

Basic rule: potatoes and mushrooms are fried separately and mixed at the very end. There are several reasons for this division:

both products release a lot of moisture when frying;
require different cooking times.

Compound:

7-8 potatoes;
1 onion;
500 g mushrooms;
vegetable or butter;
salt.

Preparation:

Wash the mushrooms, dry and cut into pieces.
Peel the onion and finely chop.
Lightly fry the mushrooms and onions in a frying pan to remove the liquid. Oil is added at your discretion.
Peel the potatoes, wash them, cut them into slices and dry them on paper or a board.
Fry in a well-heated frying pan in vegetable oil. Then add onions and mushrooms.
Potatoes with champignons are fried in a frying pan for 5-7 minutes until cooked.
Before serving, the dish can be sprinkled with finely chopped herbs.

Champignons with potatoes can be supplemented meat gravy. To do this, the meat is fried in advance in its own juice, and then mushrooms and onions are added to it.

Champignons with sour cream

Champignons in sour cream in a frying pan - classic combination tastes. And if you add vegetables or meat to it, the bouquet of taste and aroma will become simply magnificent!

Compound:

4-5 tbsp. l. sour cream;
500 g mushrooms;
bulb;
sunflower (olive) oil or lard for frying;
clove of garlic;
salt;
pepper;
greenery;
optional - carrots, Bell pepper, tomato

Preparation:

Wash the champignons, dry and cut.
Wash the onion and vegetables and cut into slices.
Fry the onion in vegetable oil. If you choose lard for frying, you must first render it, remove the cracklings, and then pour the onion into the frying pan.
When the onion is lightly fried, add the vegetables and fry for another 5 minutes.
Add champignons, sour cream, salt and pepper to the pan.
Simmer the champignons in sour cream in a frying pan under the lid for 20-30 minutes, stirring occasionally. If necessary, add a little oil to prevent the mushrooms from burning.
Add greens and garlic, mix everything.
Remove the lid and fry the mushrooms for another 5 minutes.

Mushrooms with sour cream can be combined with other vegetables or meat (chicken, turkey, pork, beef). How long to fry the champignons in a frying pan after adding additional ingredients, will depend on the degree of their pre-processing. However, for dishes with mushrooms, it is advisable to follow the principle of separate cooking. Then they will become a real table decoration!

Fragrant, fried potatoes with delicious champignons- This is the dream of any gourmet. Preparing the dish is not at all difficult if you know some rules and choose all the ingredients correctly.

Probably not a single feast would be complete without potatoes and mushrooms. This dish is prepared different ways: in pots, stewed, baked in the oven, cooked in a slow cooker. You can also vary the ingredients of the dish - add your favorites, experiment, and the taste will only improve.

Fried potatoes with champignons in a frying pan

Calorie, hearty dish, which can be compared in nutritional value to potatoes with meat. Potatoes fried with champignons can hardly be called dietary, but what kind unique taste and the aroma of this dish!

You can, of course, prepare potatoes with champignons from any type of potato, but if your goal is to create something truly tasty dish, then you should pay attention to the potato variety. When choosing this vegetable, you need to opt for starchy varieties, that is, those that contain a large number of starchy substances.

They allow the finished potatoes to actively absorb mushroom flavors and crumble appetizingly into the finished dish. To ensure the quality of the potatoes, you need to cut them in half: good potatoes the cut will not immediately become covered with juice and starch crystals.

Let's start preparing a hearty dish:

Peel the potatoes and cut them first into slices and then into strips (the thickness of the piece should be at least half a centimeter). It is advisable to place the potatoes on a paper towel to remove excess liquid;
Pour into the pan vegetable oil. IN in this case you can use a mixture of oils (butter and vegetable) - this will make the dish even more aromatic and tasty;
As soon as the frying pan is well heated, put the potatoes on it and give them the opportunity to brown. There is no need to constantly stir the potatoes - this will only cause them to fall apart and lose their taste and shape;
In another frying pan you need to fry the onion, but before that you need to peel it and cut it into cubes;
Wipe the champignons from dirt and cut into strips. Add the mushrooms to the fried onions and simmer for another 20 minutes;
It's time to combine all the components of the dish. Place onions and mushrooms in a frying pan with potatoes, season the dish with spices and salt;
We serve the potatoes to the table. In addition to the dish, you can serve a vegetable or cheese salad.

Tubers with mushrooms in the oven

The dish can easily be called vegetarian and can be enjoyed during Lent. In terms of satiety, potatoes prepared in this way are in no way inferior to traditional roast meat.

Required ingredients:

300 grams of champignons (fresh only);
800 grams of potatoes;
5-6 cherry tomatoes;
1 small onion;
80 milliliters low-fat sour cream;
2-3 cloves of garlic;
50 grams of butter;
60 grams of hard cheese;
30 grams of green onions.

Cooking time: 60 minutes.

Calorie content: 270 Kcal/100 grams.

Potatoes with champignons baked in the oven taste like French meat, and the cooking principles for these dishes are similar.

Wipe the champignons from dirt with a paper towel and cut into transverse slices;
Prepare a special baking dish. It should be ceramic or glassware with high sides. Line the bottom of the container with foil around the entire perimeter and grease the surface with softened butter;
We lay out the first layer of the future dish - chopped mushrooms and lightly add salt to them;
Peel the potatoes and cut into round slices. Place them on top of the mushrooms. Season everything with spices and salt to taste;
Peel the onion and cut it into thin rings with a sharp knife. Place onions in the next layer;
Place cherry tomatoes in random order on all ingredients;
In a small bowl, mix sour cream and garlic passed through a press. Stir and cover the vegetables with this sauce;
Place the pan in the oven for 30-40 minutes;
At the end of cooking, 10 minutes before, sprinkle the dish with grated cheese and leave in the switched off oven for another 5-10 minutes.

Sprinkle the potatoes with champignons with chopped green onions and serve to the table.

Potatoes with mushrooms in a slow cooker

A very simple recipe for your favorite dish, which can be easily and quickly prepared using a slow cooker. All dishes in a slow cooker not only retain their nutritional value, but also save our time.

Required ingredients:

500 grams of champignons (fresh only);
800 grams of potatoes;
50 grams of sour cream;
200 milliliters of hot water;
salt, herbs, spices - to taste.

Cooking time: 40 minutes.

Calorie content: 218 Kcal/100 grams.

The highlight of this dish is the absence of onions in it. The fact is that it takes a lot of time to prepare it, and we strive to reduce it as much as possible. The end result is a tender, creamy roast that isn't fried, but rather slowly simmered.

Step-by-step recipes for preparing hearty and tasty fried potatoes with champignons

2018-05-13 Natalia Danchishak

Grade
recipe

883

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

2 gr.

4 gr.

Carbohydrates

11 gr.

88 kcal.

Option 1. Classic recipe for fried potatoes with champignons

Fried potatoes are probably the most popular second dish. They love it for its ease of preparation and unique taste. The dish can be made even tastier and more aromatic if you add champignons to it.

Ingredients

650 g potatoes;
freshly ground black pepper;
300 g peeled champignons;
ground red pepper;
two onions;
sea salt;
raises oil - 40 ml.

Step-by-step recipe for fried potatoes with champignons

Using a sharp knife, remove the skins from the potatoes. Remove the outer skin from the mushrooms. Cut the mushrooms in half or into quarters.

Preheat cast iron frying pan over moderate heat. Pour in the oil and add the chopped champignons. Fry, stirring continuously, until the liquid evaporates.

Cut the potato tubers into oblong slices. Dry slightly and add to the pan with the mushrooms. Continue cooking, stirring regularly. Season with spices.

Once the potatoes are soft, add the finely chopped onion. Cook for another three minutes, stirring continuously. Remove the dish from the heat and add finely chopped herbs.

After you cut the potatoes, rinse them again to remove any excess starch. This will prevent the slices from sticking together during frying and will significantly reduce the calorie content of the dish. Be sure to dry the potatoes on a towel before frying.

Option 2. Quick recipe for fried potatoes with champignons in a slow cooker

A multicooker is a universal device in which you can prepare any dish. It frees the owner from the need to constantly monitor the process. In addition, dishes prepared in a slow cooker turn out much tastier.

Ingredients

seven potatoes;
sea salt;
a bunch of fresh dill;
three stalks of green onions;
refined oil - 10 ml;
two pinches of ground black pepper;
half a kilogram of fresh champignons.

How to quickly cook fried potatoes with champignons

Peel the onions, rinse the vegetable and chop small cubes. Wipe the mushrooms with a damp sponge and cut into slices. Peel the potatoes. We wash it and chop it into strips. Rinse again and dry on a disposable towel.

Grease the inside of the multicooker pan with oil. We install it in the device and turn on the “frying” program. After a couple of minutes, when the oil is hot enough, add the champignons and onions into the bowl. Fry without closing the lid, stirring regularly.

When the mushrooms are browned, add the potatoes. Pour in ¼ cup boiling water. Close the lid and fry for 25 minutes. During cooking, stir the dish a couple of times so that all ingredients are evenly fried. Five minutes before the beep, open the lid so that the vegetables become crispy. Pepper, salt and add chopped dill and onion.

If you need to make a lot of fried potatoes, cook them in small batches. This will ensure that the potatoes are evenly covered with a golden brown crust. Place the vegetable only in hot oil.

Option 3. Fried potatoes with champignons and soy sauce

Delicious and hearty lunch can be prepared from simple and available products: potatoes, mushrooms and onions, and soy sauce will add piquancy to the dish.

Ingredients

potatoes - six tubers;
sea salt;
bulb;
spices for meat;
30 ml vegetable oil;
10 ml soy sauce;
200 g fresh champignons.

How to cook

Peel the potatoes. Wash it and cut it into strips or random slices. Rinse again and dry on a napkin.

Clean the champignons and trim the mushroom stems. Grind into not too thin slices.

Heat a cast iron frying pan, pour in oil. Add the sliced potatoes and fry, stirring regularly, until golden brown crust. Pour soy sauce in a thin stream and stir

Add slices of champignons to the potatoes, add salt and season with spices. When the champignons are lightly fried, add the onion, cut into half rings. Fry, stirring, until the potatoes are done.

Fry the potatoes over moderate heat, without stirring too often, so that the slices remain whole and are covered with a golden brown crust. Do not cover with a lid while frying. Condensation that collects on the inside of the lid will get into the potatoes, causing them to simmer instead of fry.

Option 4. Fried potatoes with champignons in sour cream sauce

Sour cream goes well with potatoes and mushrooms, revealing the taste and aroma of the products. For cooking, it is better to use small mushrooms. The dish will have a pleasant creamy taste.

Ingredients

300 g small champignons;
50 g Dutch cheese;
2 large eggs;
sea salt;
six potatoes;
half a liter of sour cream 25% fat;
butter;
a small bunch of fresh greens.

Step by step recipe

Peel and finely chop the onions. We wash the champignons, cut off the lower part of the stem and the dark parts.

Heat a frying pan and melt a piece of butter in it. Sauté the onion in it until soft. Add the mushrooms and continue to fry until deliciously browned. As soon as the moisture has evaporated, add a little more oil.

In a deep plate, combine sour cream with salt and eggs. Whisk everything until smooth. Pour the contents of the pan sour cream sauce and simmer over low heat for a quarter of an hour.

Peel the potatoes and chop them into thin circles. Fry the vegetable in a separate frying pan in melted butter. Transfer the browned potatoes to the mushrooms. Salt and stir. Finely three cheese. Chop the greens. As soon as the potatoes become soft, sprinkle the dish with grated cheese and herbs. Keep on low heat for three minutes.

Do not put all the vegetables and mushrooms into the pan at once. It is advisable to fry the onions and champignons separately and only then combine with the rest of the ingredients. Salt the potatoes at the end to make the vegetable crispy.

Option 5. Fried potatoes with champignons and pork

If you are not on a diet, you can cook fried potatoes with mushrooms and pork. It will turn out fragrant, nutritious dish, which will especially appeal to men.

Ingredients

300 g pork fillet;
150 g fresh champignons;
50 g cream oils;
30 ml vegetable oil;
sea salt;
800 g potatoes;
ground black pepper.

How to cook

We wash the pork, trim off excess fat and membranes. Cut the meat into thin strips. The cooking time of the dish depends on their thickness.

Peel the potatoes. Wash and cut the vegetable into bars. Rinse again and dry on a disposable towel. Wipe the mushrooms with a damp sponge. Cut each into four parts.

Heat in a frying pan vegetable oil. Fry the pork in it for high fire on both sides until golden brown. Add the champignons and fry, stirring regularly, for about seven minutes. Now add the potatoes and continue cooking for another seven minutes. Reduce heat, add butter and stir. After about ten minutes, add pepper and salt. Remove from heat, cover with a lid and leave to infuse.

Start frying the potatoes over high heat; once they are browned, turn the heat down to medium. For piquancy, season the dish with garlic, dill, cumin or black pepper.

and how to do it correctly, so that it’s delicious.

Thanks to all:)

Of course you can, sauté the onion and then add the potatoes
Separately fry the gibi with onions, and then mix with potatoes.
yes, of course you can just fry the luk separately and then add it to the potatoes

Fried potatoes with mushrooms (homemade recipe)

Fried potatoes with mushrooms - this is truly old Russian dish. Memories of my grandmother in the village immediately come to mind, where she cuts fresh potatoes, takes out pickled mushrooms, puts everything in a frying pan and you just follow the smell of fried potatoes with mushrooms and leave everything for later. Wow, my mouth is watering.

BEST ANSWER

Fri, 2012-12-07 13:28

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Last visit: 3 days 14 hours ago

Registered: 2012-12-01

Messages: 67

Points: -0.15

To begin with, of course,

First, of course, we need to peel and rinse the potatoes under running water. Then cut the peeled potatoes into strips.

Onion into small cubes, carrots also cut into strips.

First of all, we fry the marinated mushrooms.

Fry everything until golden brown and throw it into a bowl.

Then place the mushrooms on top and fry for another 5-10 minutes.

All our fried potatoes with pickled mushrooms are ready and you can start eating.

As you can see, there is nothing complicated here; to prepare fried potatoes with mushrooms you need minimum set products and a minimum of effort and time. Therefore, if you decide to quickly prepare something for dinner, try this recipe for fried potatoes with mushrooms. I think, in any case, everyone will like it and your household will more than once ask you to prepare this particular dish for lunch or dinner. Try it and I hope everything works out for you, even better than for me.

Fri, 2012-12-07 19:46

Offline

Last seen: 32 weeks 3 days ago

Registered: 2012-11-30

Messages: 2

A simple but delicious recipe.

Preparing the dish is very simple. You won’t need a lot of extra time or financial expenses.

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