Stewed potatoes with mushrooms. Step by step recipe with photo

The combination of potatoes, mushrooms and onions - real classic. And if you bake lean potatoes with mushrooms in the oven with mayonnaise, albeit with lean, you’ll lick your fingers in general. Any mushrooms are suitable - champignons, oyster mushrooms, as well as Forest mushrooms. In the latter case, the mushrooms need to be more carefully prepared for baking, namely, wash them thoroughly and boil them in salted water for 30 minutes.

To cook potatoes with mushrooms in the oven in Post, immediately prepare everything necessary products- they are all simple and affordable, and the dish can be called a truly budget one. Use any spices at your discretion, ground coriander is great for potatoes.

Peel potatoes, wash and cut into slices. You can use a special grater, then the thickness of all the pieces will be the same. Send the potatoes to a pot of water, add some salt, boil them for 15 minutes after boiling the water, that is, the potatoes should be cooked until half cooked.

Wash the champignons and, if necessary, clean, then cut arbitrarily - into slices or slices. Onion clean and cut into small cubes.

For frying mushrooms and onions, pour into a hot frying pan refined oil. Put the mushrooms with onions, stirring, fry over low heat for 10 minutes.

Combine the fried mushrooms and onions with mayonnaise, mix everything well.

In a baking dish, greased large quantity oil, lay out half the potatoes. Be sure to salt, and you can also sprinkle with spices.

Put a layer of mushrooms and onions mixed with mayonnaise on top of the potatoes. Smooth out with a spoon.

Lay the second part of the potato on top. Salt, sprinkle with spices, dried herbs.

Send the form with lean potatoes and mushrooms to the oven. If the form is ceramic, then the oven should be cold, then set the temperature to 180 degrees and bake the dish for 35 minutes. For the first 20 minutes, it is better to cover the form with foil or a lid, and then let the potatoes brown.

Ready lean potatoes with mushrooms, serve hot or warm, with fresh vegetables, pickles, fresh herbs.

Enjoy your meal!

There are hearty dishes quite simple to prepare, which no gourmet will refuse. These include potatoes stewed with mushrooms. Using different kinds mushrooms and cooking methods, this dish can be varied indefinitely.

Nothing is easier than stewing potatoes with champignons

The easiest way to stew potatoes with champignons.

To prepare a dish for 4 people, you will need:

8 potatoes;
2 onions;
800 g of mushrooms, in this case champignons;
a glass of milk;
vegetable oil or butter for frying.

Let's prepare the ingredients. We cut the washed and peeled potatoes into medium-sized cubes, finely chop the onion, cut the mushrooms into 4 parts, large ones - smaller. Heat the pan, add oil and the rest of the ingredients to it. We add the mixed mixture, add a little water, simmer, cover with a lid. Potatoes should be almost ready. If the water boils away, you will need to add another drop so that the dish does not burn. A few minutes before fully prepared dishes, pour milk into the stew, which can be replaced with low-fat cream. Let the dish boil so that the milk soaks up all the ingredients. Stewed potatoes according to this recipe will turn out very tender and tasty. The dish is dietary, so it can be eaten by anyone who is not prohibited from mushrooms.

AT next recipe there are more ingredients, the cooking technology is slightly different, so the potatoes turn out to be more fried than stewed, and the addition of garlic and pepper makes the dish more fragrant and spicy.

How to cook potatoes with mushrooms (video)

Ingredients:

potatoes - 800 g;
mushrooms - 300 g;
2 large onions;
1 small carrot;
4-5 art. spoons vegetable oil, and preferably the same amount of a mixture of vegetable and creamy;
2 cloves of garlic;
greens;
pepper, salt.

It is better to choose medium-sized potatoes for this dish. Cut prepared potatoes into slices. On a warm large frying pan pour oil and spread it. Turn on strong fire, fry until golden brown. We add the onion cut into half rings, fry for 5-7 minutes, the fire should be slightly reduced. Cut the carrots into rings, add to the pan. After five minutes of frying, it was the turn of the mushrooms. We cut them into quarters, put them on vegetables.

We cover the pan with a lid so that the champignons release juice, the dish should be stewed in it until cooked. Sprinkle the finished potatoes with finely chopped herbs and crushed garlic, add, season with ground pepper. After a couple of minutes, turn off the fire. Let the stewed potatoes soak in the garlic spirit for another 10 minutes.

This recipe is for those who love Bell pepper. The taste of such a stew of potatoes will be peculiar. Adding flour will make the gravy in potatoes thick and appetizing.

Mushrooms stewed with potatoes and garlic

Would need:

potatoes - kilogram;
champignons - 400 g;
one onion and the same number of carrots;
1 tomato and the same amount of bell pepper;
flour - 2 tbsp. topless spoons.

This dish will greatly improve the addition of herbs, dried and fresh, bay leaves and peppercorns.

We cut the potatoes into medium-sized cubes and set to boil. Water should be poured quite a bit so that it only covers the pieces of potatoes. While the potatoes are cooking, you need to prepare the frying. For her, we lightly steam the mushrooms in a dry frying pan. As soon as the juice evaporates, you need to add oil. We fry 10 minutes. We cut the carrots into cubes, and chop the onion, add vegetables to the mushrooms.

Simmer covered with a lid for about 5-7 minutes. During this time, cut the pepper into strips, and the tomato into cubes. put them in the oven. The mixture does not need to be fried for long - only 5 minutes. Sprinkle the roast with dry herbs, add salt and pepper. Sprinkle with flour and mix thoroughly. You can add a little butter, better than butter.

Do not fry the mixture with flour, but simply warm it up for a couple of minutes. By this time the potatoes are ready. Without draining the water, add the frying to it, season with herbs and spices. To thicken the sauce in the potatoes, boil it for another 3 minutes, turn it off and let it stand for a while.

Modern kitchen appliances make life much easier for the hostess. A multi-purpose device is a multicooker. you can cook almost everything in it - from soups to desserts. Due to the special heating mode, the dishes in it retain their taste. natural products. it seems that they are cooked in a Russian oven. It turns out very tasty in it. stewed potatoes.

Potatoes stewed with mushrooms and vegetables

How to stew potatoes with mushrooms in a slow cooker

You don't need to fry anything for this dish. Pour oil into the multicooker bowl. Place chopped mushrooms, chopped onion and sliced potatoes on top. Salt, add herbs and spices. For stewed potatoes, the "baking" mode is suitable. Cooking potatoes with mushrooms should take 45 minutes. Stir the potatoes at least 3 times.

For this dish you will need:

4 tbsp. tablespoons of vegetable oil;
150 g of mushrooms, champignons are most suitable;
1 kg of potatoes;
bulb.

Herbs, spices are chosen to taste. The proportions of the main components can be changed. If the potatoes turn out to be dryish, you can add water, cream, sour cream in a small amount to the multicooker bowl. Vary the recipe as your fantasy tells you. Only the method and time of preparation remains unchanged.

For stewing, thick-walled dishes, such as a cauldron, are most suitable. It provides slow and uniform heating of the prepared dish. Therefore, it will be very tasty.

Potatoes with mushrooms in the sleeve (video)

How to stew potatoes with mushrooms in a cauldron

This will require:

mushrooms - 600 g;
potatoes - 500 g;
3 large onions;
vegetable oil - 80 g;
soy milk or regular low-fat cream - 100 ml;
the same amount of broth, meat, mushroom or vegetable.

We choose dry or fresh herbs to taste, basil and marjoram are most suitable. It is very good to add ground paprika.

Fry separately finely chopped onions with mushroom slices and potatoes, cut into cubes. Divide the butter evenly and add to both frying pans.

We put the prepared products in a cauldron layer by layer, sprinkling each with chopped herbs. We add salt, pour cream or soy milk, broth into a cauldron. The liquid should lightly cover the potatoes. The dish is ready in 3/4 hours.

Dry mushrooms have special taste and unique rich aroma. The same fragrant is obtained and stewed potatoes with them.

Potatoes with mushrooms in a cauldron

Recipe for potatoes stewed with dried mushrooms

Mushrooms for this dish will have to be soaked beforehand. You can pour well-washed mushrooms with water, but they turn out much tastier if you soak them in milk.

Ingredients:

dried mushrooms - 150 g;
potatoes - 1 kg;
2 onions;
2 cups sour cream;
a couple of bay leaves.

We strain the soaked mushrooms from the liquid, fill it again with water and set to boil for a quarter of an hour. while the mushrooms are cooking, clean the onions, finely chop, fry with the addition of vegetable oil until it starts to brown. We strain the finished mushrooms from the broth, finely chop and spread to the onion. Fry 5-7 min. Submerge diced potatoes halfway with water. Cook after boiling for 3 minutes, add mushroom frying, simmer everything together for a quarter of an hour, salt and season with sour cream. Simmer the same amount more, stirring often so as not to burn.

Oddly enough, but excellent stewed potatoes can be cooked with pickled mushrooms. Of course, her taste will be different, but not worse than that of a traditional dish.

Potatoes with dried mushrooms

How delicious to cook stewed potatoes with pickled champignons

Pickled mushrooms or mushrooms are also suitable for this dish, but best result obtained with mushrooms.

To soften spicy taste pickled mushrooms, add beef when stewing.

Ingredients:

per kilogram of meat and potatoes;
3 onions;
0.5 kg of mushrooms;
vegetable oil - 150 g;
3 art. spoons of flour;
1 cup sour cream plus 1 tbsp. a spoon.

We strain the mushrooms from the marinade and rinse them a little. Cut the meat, peeled from films, into plates that need to be beaten off. We cut them into small squares, roll each in flour and fry so that they are slightly browned. Finely chop the onion, cut the mushrooms, fry them in the fat from the meat. Cut potatoes into slices.

Stewed potatoes with mushrooms in a slow cooker (video)

For stewing, you will need a goose dish or a thick-walled form with a lid. Lay out the prepared products in layers, lightly adding salt and seasoning with pepper. Pour a glass of water in which 1 tbsp. a spoonful of sour cream. An hour after the start of the quenching, add the rest of the sour cream, shake the goose so that it is evenly distributed. The dish will be ready in 10 minutes.

Stewed potatoes with mushrooms is a versatile dish. Cooked by simple recipe it will hearty lunch or dinner. If you add the ingredients, it is quite possible to cook gourmet dish, which is also suitable for treats on a holiday.

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Potato stew with mushrooms

Stewed potatoes with mushrooms

Stewed potatoes with mushrooms is a tasty and hearty dish that can be served on its own or as a side dish for meat.

Compound

for 5 servings

Potato - 1 kg (10 tubers);
Mushrooms, fresh or frozen (butter, porcini, chanterelles, champignons, oyster mushrooms, wild mushrooms) - 400 g;
Carrots - 1 small;
Onion - 1 head;
Garlic - 2-3 cloves;
Dill - 5-6 branches;
Butter - 50-60 g;
Vegetable oil - 3-4 tablespoons;
Dried basil or black pepper - a pinch (optional);
Hot water - 0.5 cups;

A saucepan with a thick bottom and walls or a cauldron (wok).

Potatoes, mushrooms, carrots, onions, greens, oil and salt - what is required to stew potatoes with mushrooms

How to cook

Mushrooms rinse in cool water, peel (if frozen peeled, then nothing needs to be done). Slice in small pieces.
Slice: carrots in circles or semicircles, onions - in cubes, dill and garlic - finely. Peel the potatoes and cut into cubes (or cubes, larger than onions).
Saute vegetables with mushrooms: to warm vegetable oil in a saucepan, put the onion in it. Simmer over low heat for 5 minutes. Salt. Add carrots, and after 5 minutes - mushrooms. Simmer with mushrooms for another 5 minutes, stirring occasionally. Salt.
Stew with potatoes: add potatoes to the pan, add hot water(0.5 cup), mix and simmer under closed lid another 15 minutes (until the potatoes soften). Add dill with garlic to the cooked potatoes, butter, spices. Salt to taste and simmer for another 5 minutes.

Let the cooked potatoes rest for 10-15 minutes. During this time, the sauce in which the potatoes were stewed will thicken as it cools and the dish will become even tastier!

Very tasty stewed potatoes with mushrooms. If you cook it only with vegetable oil, then you will get an excellent hearty meal. Lenten dish!

Ingredients
Cut the carrots, large circles - in half
Mushrooms

Potato cubes
Finely chop herbs and garlic
Fry-stew the onion

Add mushrooms to the carrots and onions and fry them together
Add potatoes to vegetables and mushrooms
Add butter

Potatoes stewed with mushrooms. And cutlets and cherry tomatoes!

Thanks to the gentle temperature regime(cooking over low heat), potatoes, vegetables and mushrooms do not boil soft and retain their shape. If the water has evaporated and the potatoes have not yet softened, add more water (no more than 0.5 cups).

Stewed potatoes with mushrooms can be served at the table and as an independent full meal and as a side dish for meat. Mushrooms can be used any - fresh, dried, frozen or even pickled. Let's not waste time in vain and cook stewed potatoes with mushrooms with you.

Recipe for stewed potatoes with mushrooms

Ingredients:

potatoes - 2 kg;
white mushrooms - 350 g;
onion - 2 pcs.;
carrots - 1 pc.;
garlic - 2 cloves;
vegetable oil - for frying;
peppercorns, Bay leaf, spices - to taste.

Cooking

We clean the potatoes, wash and cut into small slices. Then we put it in a saucepan or cast iron, pour cold water and put on fire. In the meantime, take the mushrooms, rinse thoroughly, dry well and chop into small pieces. We clean the carrots and three on a coarse grater. Chop the peeled onion into cubes

Now we take a frying pan, pour a little vegetable oil and heat it up. First, fry the onion until soft, then add the carrots, mix and continue to sauté over medium heat. At the very end, lay out the mushrooms and fry until all the liquid has evaporated. After that, salt and pepper the roast to taste, mix.

When the potatoes boil, add a bay leaf and a few peas to it. allspice. Optionally, you can throw peeled and washed garlic squeezed through a press into the pan.

As soon as the potatoes begin to become soft, spread the mushrooms fried with onions and carrots to it, mix, sprinkle with salt and spices to taste. If necessary, add a little more water, cover the pan with a lid and simmer over low heat until fully cooked, stirring occasionally. That's all, stewed potatoes with porcini mushrooms is ready!

Stewed potatoes with pickled mushrooms in a slow cooker

Ingredients:

pickled mushrooms - 400 g;
potatoes - 1.5 kg;
onion - 300 g;
cream - 200 ml;
suneli hops - 1 teaspoon;
vegetable oil - 7 tbsp. spoons;
spices - to taste.

Cooking

We cut it into several parts. We clean the onion from the husk and chop into small cubes. We wash the potatoes, peel and cut into cubes or large cubes. Next, pour a little vegetable oil into the multicooker bowl, turn on the device, set the “Frying” program, and as soon as the oil warms up, start the chopped onion, and, stirring, fry it for 10 minutes. Then spread the champignons, mix and cook with onions for 2 minutes.

After that, add the potatoes and leave to fry in the same mode for another 5 minutes, not forgetting to stir. Next, turn off the multicooker, season the dish with spices to your taste, salt, pour in the cream and mix the contents of the bowl thoroughly, close the appliance with a lid and set the “Extinguishing” mode for 40 minutes. As soon as the signal of readiness sounds, we immediately serve it on the table. fragrant potatoes with mushrooms in cream sauce, decorating the dish with fresh herbs.

Potatoes stewed with dried mushrooms

Ingredients:

Cooking

Pour dried mushrooms with boiling water in advance and leave for several hours. Then we cut them together with onions and sauté them in lard. Shredded peeled potatoes large slices, fry lightly and transfer together with the mushrooms to the ducklings, filling to the top with water. Add salt, bay leaf, pepper, parsley and, covered with a lid, simmer over low heat. After about 35 minutes, potatoes stewed with dried mushrooms are ready!

It's mushroom season right now. I offer a delicious recipe hearty meal with mushrooms, which does not take much time to cook. This dish is also suitable for vegetarians or fasting people (in this case, you do not need to add butter).

Stewed potatoes with mushrooms do not lose their taste properties Even the next day, it remains just as tasty and fragrant.

Taste Info Second potato dishes / Stewed potatoes

Ingredients

Forest mushrooms - 400 g;
Potato - 1 kg;
Onion - 1 pc.;
Carrots - 1 pc.;
Bulgarian pepper - 1 pc.;
Ground black pepper - to taste;
Salt - to taste;
Sunflower oil - 3 tbsp. l.;
Ground paprika - to taste;
Butter - 25 g;
Ground bay leaf - a pinch.

How to cook stewed potatoes with forest mushrooms

Prepare the mushrooms, clean and wash, soak in water with 1 tsp. salt and leave. Then peel the potatoes, cut into small cubes.

Forest mushrooms must first be boiled, and then lightly fried. I took already prepared ice creams (so I only had to defrost them). You can, of course, use store-bought champignons or any other mushrooms you like. Mushrooms are best just fried before cooking. If the mushrooms are very large, chop them.

Mix potatoes with mushrooms in a saucepan and cover with water. Water should not be poured so that it covers the potatoes, otherwise the stew will turn out to be too liquid in the end. Leave a couple of centimeters on top without water.

Salt and pepper the mixture to taste. Add ground or whole bay leaf. Mix everything, put to stew over low heat for 20 minutes.

Meanwhile, grate the carrots coarse grater, fry on sunflower oil.

Then add to the diced carrots bell pepper, mix.

Chop the onion and add to the rest of the vegetables. Saute everything until the onion starts to turn golden.

Add fried vegetables to potatoes and mix well.

Then add butter (or cream).

And simmer for another 20 minutes until done. Be sure to check the potatoes for taste, salt if necessary.

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Potatoes stewed with mushrooms are ready.

Potatoes stewed with mushrooms in sour cream in a pan

You can cook stewed potatoes with mushrooms right in a deep frying pan. It will also turn out delicious, and it will take even less time to cook. Except for what you need for boiling mushrooms. Cook this dish with champignons or oyster mushrooms - it will be very fast, by the way, oyster mushrooms are the most suitable variety for it.

Ingredients:

Potato tubers - 1 kg;
Mushrooms or oyster mushrooms - 0.5 kg;
Sour cream or heavy cream- 0.4 kg;
Onion - 60 g (this is 1 large);
Oil (sunflower) - 60–70 g;
Spices (a mixture of ground peppers, bay leaf), salt - to taste

Cooking method:

Peeled, washed and cut into strips potatoes fry in sunflower oil. We will salt it a little and let it brown. Keep the skillet on medium heat. There should be enough oil.
Now lay out a chopped onion to it (in half rings).
After the onion softens, put the prepared mushrooms. If they are forest, they must first be boiled, and champignons and oyster mushrooms should only be cut into plates. Fry our dish again for 3-5 minutes.
Now add sour cream, spices, add salt, close the lid, reduce the heat, simmer for 10 minutes, until tender.

Stewed potatoes with mushrooms in sour cream served hot with fresh vegetables.

Stewed potatoes with mushrooms and onions in the oven in a pot

This dish will decorate any holiday table. Such potatoes with mushrooms are good for Sunday lunch. But it will be difficult to cook it every day, because of the long cooking time.

However, stewed potatoes with mushrooms in the oven are worth the trouble. After all, it turns out tasty and satisfying.

For this recipe, it is good to use porcini mushrooms or add to other varieties of dried porcini. If they are not available, you can put mushroom seasoning.

This recipe will require an oven and 3-4 baking pots for our amount of food.

Ingredients:

Potato tubers - 0.3 kg;
Mushrooms - 0.3 kg;
Cream - 0.2 kg (fat);
Onion - 60 g;
Vegetable oil - 80 g;
Hard cheese - 0.12 g;
Broth - 0.2 l;
Spices and salt to your taste.

Cooking method:

In this recipe, we need to stew potatoes with mushrooms in the oven. Also, portioned pots will be required, we will stew in them, and serve the dish on the table. The whole cooking process is conditionally divided into three parts.
In the first part, we will prepare all the products. First, vegetables and mushrooms, clean, wash.
Cut the potatoes into strips, chop the onion into very thin rings or small cubes.
Mushrooms, oyster mushrooms will be cut into plates, and forest ones will be cut and boiled.
Grind hard cheese on a grater (preferably fine).
Now let's get to the second part. Fry the onion until soft, add mushrooms there. Let's start our mixture (until the mushrooms change color, become soft) and put in a bowl.
Separately, fry the potatoes, it should appear light golden crust, (this is half-prepared), now the straws need to be salted and peppered. Let's put it in another bowl.
Let's start collecting pots. At the bottom, put half the mushrooms on top, salt, spices and 1/3 of the cream. Then lay out all the potatoes again, spices and 1/3 of the cream.
The top layer is mushrooms, and on them the remaining sour cream, and grated cheese on top.
Now fill a quarter of each pot with broth, close and put in the oven over medium heat (about 180 C). We will bake for 40-45 minutes.

Potatoes stewed with meat and mushrooms

It turns out very tasty and satisfying if you cook potatoes with mushrooms and pork. This is one of my all time favorite mushroom recipes.

We will cook in a frying pan with a thick bottom. Serve this dish well hot, it is perfect for every day, it will help you out when unexpected guests, may well go for hot on the festive table.

Ingredients:

Potato - 0.4 kg;
Pork - 0.5 kg (it is better to take trimmed with fat);
Mushrooms - 0.3 kg;
Onion - 60 g;
Sour cream - 60 g;
Broth - 0.2 l;
Spices and salt - at your discretion.

Cooking:

First, clean and prepare the vegetables. We cut the potatoes into cubes (medium size), and the onion into half rings. Mushrooms ( better champignons) plates. Mix the meat with salt, spices and let stand for a while.
Now fry the onion in a frying pan with oil, put the mushrooms to it, fry the onion until golden brown.
Separately fry until golden brown pork. When it is blushed, but not ready, add onion and mushrooms, potatoes, sour cream and broth to it (it should be half the mixture in the pan). Now close the lid and simmer. We need a low fire and 30-40 minutes until cooked. 10 minutes before the end of cooking, we try for salt and spices, you may need to add salt or add pepper.
During the stewing, do not forget to stir every 10-15 minutes.
Serve hot, divided into portions, with fresh or pickled vegetables.

Cooking Tips:

Forest mushrooms must be boiled, and to make them tastier, put salt, a few peas of pepper and a bay leaf in the cooking water. When the mushrooms are cooked, rinse them well under cold running water.
Mushrooms do not need to be boiled, but they must be fried with onions, so they are much tastier.
Oyster mushrooms quickly reach readiness, so they should be put in the dish at the end of cooking. And yet, they are washed very carefully, they are very brittle.
If you are cooking stewed potatoes with frozen mushrooms, be sure to defrost them. Take your time and don't put them in the water, let them melt on their own. Let the water drain well, and then be sure to rinse the mushrooms.
You can also cook stewed potatoes with pickled mushrooms. Just put less spices and use the marinade for pouring (you will like it).
Very tasty stewed potatoes with dried mushrooms. But for its preparation, the mushrooms must first be soaked in cold water, and then boil it in it. Then they need to be washed thoroughly.
Dried mushrooms, especially white mushrooms, greatly improve the taste and aroma of potatoes. Try to grind them into flour and use with seasonings.