Chocolate vanilla pudding. Vanilla pudding classic and with chocolate

Total time: 1 hour 25 minutes

Preparation will take: 10 minutes

Actively cooking: 15 minutes

Outputs:

4-5 servings

Level: Easy

What could be better than potatoes? Only potatoes with mushrooms! Potatoes baked with oyster mushrooms in a slow cooker are an easy vegetarian dish that will, nevertheless, give you a feeling of fullness and make an excellent family lunch. Cooking such a roast in a multicooker will save you from unnecessary hassle - after all, the multicooker will do most of the work for you, and the potatoes will turn out boiled like from a real oven.

Cooking potatoes with oyster mushrooms in a slow cooker

Ingredients

Potatoes - 800-900 gr. (6-8 pcs.)
Oyster mushrooms - 300 gr.
Onion - 1 small head
Hard cheese - 50 gr.
Sour cream or 20% cream - 150-200 ml.
Salt, freshly ground black pepper to taste
Bay leaf - 1-2 pcs.
1.5 tbsp. spoons of vegetable oil
1 tbsp. spoon of butter
Parsley - 2-3 sprigs

Preparation

Step 1. Peel the potatoes and cut into thin slices, set aside. Peel the onion and cut into half rings. Wash the oyster mushrooms, thoroughly shake off the water and chop.

Step 2. Turn on the multicooker in the “Frying” mode for 15 minutes (depending on the power of the multicooker, this time may vary; we adjust the time during the process). After the multicooker has warmed up, fry the onion in vegetable oil for 3-4 minutes until it begins to turn yellow (not until golden brown, otherwise there is a risk that it will subsequently burn). Add butter, let it melt and add mushrooms, fry until golden brown, at the end of frying add salt, pepper and add 1/3 of sour cream or cream.

Step 3. Salt the potatoes, sprinkle a little vegetable oil and mix. If you cook with sour cream, you should also add another 1/3 of the sour cream. Place the potatoes in the multicooker bowl on top of the mushrooms. Break the bay leaf into several smaller pieces and stick them deep into the potatoes in several places (place somewhere in the middle of the layer). Spread the remaining sour cream on top or pour the remaining cream on top. Lightly dust the top with black pepper and sprinkle with grated cheese. If desired, grated cheese can be added at the end of cooking, leaving it to melt in the “Warming” mode for about 5 minutes.

Step 4. Close the lid and set the multicooker to the “Baking” mode for 45-50 minutes, or to the “Stewing” mode for 1 hour. In the stewing mode, the dish will turn out like a roast in a sauce, retaining most of the moisture; in the baking mode, it will be more like a casserole. Serve potatoes baked with oyster mushrooms in a slow cooker hot, sprinkled with finely chopped parsley, you can serve with a sauce based on the addition of finely chopped herbs or onions and green onions with finely chopped cucumbers, olives or capers and herbs.

Do you want to please your family with a tasty and satisfying dish, but don’t have time for culinary delights? We offer a recipe for roasted oyster mushrooms and potatoes in a slow cooker. But how to cook oyster mushrooms so that they turn out soft and appetizing? More on this later.

How to cook oyster mushrooms: recipe

It all starts with the right products. It is necessary to maintain the proportion of ingredients, otherwise you risk ruining the dish.

So, for preparation you will need:

oyster mushrooms - 500 g;
onions - 2 pcs.;
salt - to taste;
potatoes - 500 g;
vegetable oil - 30‒40 g;
sour cream - 200 g;
flour - 1.5‒2 tbsp. l.;
water - 400 ml;
butter - 40 g;
ground black pepper - to taste.

Note: the freshness of food is an important parameter, but with oyster mushrooms it must be taken to the absolute level, since a “rotten” mushroom is potentially dangerous.

A sign of rottenness is a sharp unpleasant smell and a cap cracked at the edges. In addition, there are no yellow spots on fresh oyster mushrooms.

Oyster mushrooms with potatoes in a slow cooker: how to cook

There is nothing complicated about cooking oyster mushrooms with potatoes. The main thing is to follow the procedure and general recommendations. The whole process can be divided into four stages:

Preparation.

Wash and peel the potatoes. Cut it into medium pieces, put it in a bowl and cover with cold water to prevent it from turning black. Leave it and let him wait his turn.

After peeling the onions, rinse them under running water. Finely chop and then lightly brown in a slow cooker in vegetable oil. It is enough to warm up the device, turn it off, add the onion and stir until the bowl has cooled down sufficiently.

Layout.

Rinse the mushrooms under cold water and divide each into three or four pieces; smaller pieces are not necessary, otherwise you will end up with a mushroom soup instead of a roast. Place the oyster mushrooms in an even layer on the onion. Then repeat the same with the potatoes, after draining the liquid from them.

Preparing the sauce.

In a medium deep bowl, mix sour cream and water until smooth. Next, melt the butter in a frying pan, add flour and stir quickly. Keep it on the fire for half a minute, pour it into the previous solution and stir again.

Waiting.

Pour the finished sauce over the vegetables and mushrooms. Add salt and pepper to taste on top. Next, close the lid of the multicooker, set the “Stew” mode and forget about it for exactly an hour.

When the time is up, come back, place the treat on a large platter and serve. Hurry up, otherwise your family's stomachs are already cramping from hunger.

The recipe for oyster mushrooms with potatoes is good for the speed of preparation. This dish is easy to feed a large family or visiting guests. Moreover, this is not a salad or an appetizer, but a complete, satisfying meal. Bon appetit!

To prepare goulash in a slow cooker recipe with oyster mushrooms, you will need a slow cooker. Or, if you don’t have one yet, a large-diameter deep frying pan or saucepan will do.

Also check out the recipes:

Total cooking time: 60 min

Number of servings: 5 - 6

Ingredients for the dish “Mushroom goulash in a slow cooker from oyster mushrooms with potatoes”:

- oyster mushrooms – 500g;
- potatoes – 8 large pieces;
- onions – 2 pcs.;
- red bell pepper – 1 pc.;
- tomato paste – 70 gr. (about 3 tbsp.);
- garlic – 3-4 cloves;
- parsley – a small bunch;
- salt, black pepper, spices - to taste;
- vegetable oil - for frying.

How to cook goulash from oyster mushrooms in a slow cooker:

Cut the peeled and washed potatoes into large slices and dry with a paper towel. Fry in vegetable oil until half cooked, giving the potatoes a slightly golden color. Add salt and black pepper to taste.

Potatoes need to be fried at high temperature, stirring constantly, to form a crust. Then the potato wedges will better retain their shape.

In order for the potatoes to fry evenly, you need a large diameter frying pan. If there is none, then it is better to fry the potatoes in a slow cooker in two batches.

Transfer the potatoes fried until golden brown to a plate, freeing the multicooker for frying other ingredients.

Wash the oyster mushrooms well, remove excess, and remove the stems. Cut the mushroom caps into pieces. Fry in vegetable oil until half cooked.

Young oyster mushrooms with a cap no larger than 10 cm are best suited for cooking.

Oyster mushrooms can be replaced with champignons or any other mushrooms.

Peel the onion and cut into large slices.

Add onion slices, lightly fry with mushrooms, stirring occasionally.

Wash the red bell pepper, remove seeds and cut into large strips. Add to onions and mushrooms. Fry everything together at medium temperature, add salt to taste and season with black pepper.

Then add tomato paste and mix thoroughly. Simmer for a few minutes over low heat, remembering to stir.

Add pre-fried potatoes to peppers, mushrooms and onions, mix gently and simmer over low heat until all ingredients are fully cooked. If necessary, you can add a little water.

At the end, add chopped parsley and finely chopped garlic, mix gently, simmer for another minute. This is enough for the garlic to give off its aroma.

Serve mushroom goulash, garnished with herbs.