A simple and relatively budget-friendly recipe, ideal for an everyday menu. There is still no strict and unambiguous the right technology preparing this popular dish. Some cooks believe that the ingredients should be fried together in one container, while others are inclined to believe that it is better to cook onions, potatoes and mushrooms in different containers. There are still more supporters of the second version, so we will follow the culinary advice and fry the main components of the dish separately from each other, and combine them at the very end, a few minutes before the end of cooking.
Ingredients: 
- potatoes - 1 kg;
- champignons - 500 g;
- onion - 1 large;
- low-fat sour cream - 100 g;
- sunflower oil - about 50 ml;
- greens - a small bunch;
- salt - to taste.
Fried potatoes with mushrooms simple recipe
- Having freed the onion from the husk, finely chop it and then sauté in a deep frying pan with a couple of tablespoons of oil until golden brown. Transfer the soft and browned onions to a separate bowl.
- Since we will be using champignons for frying, just rinse them with water and dry them. Wild mushrooms are also perfect for this recipe, but in this case you need to soak and boil them before frying to avoid poisoning! So, cut the clean champignons into thin slices, place them in a frying pan freed from onions, adding a little oil if necessary.
- Stirring, cook the champignons over moderate heat until the moisture has completely evaporated. Then lightly sprinkle the contents of the pan with salt and add sour cream. Mix everything, then simmer the mushrooms over low heat for a few more minutes.
- At the same time, after washing and peeling, cut the potatoes into strips, slices or circles. The cutting method does not matter much: the main thing is that all potato slices are approximately the same size (no more than 1 cm thick). Heat a large, thick-bottomed frying pan thoroughly, covering the bottom thin layer sunflower oil. As soon as the oil is hot, add the potato slices. Fry over medium heat without a lid. We don’t add salt yet and try to stir as little as possible. During the entire process of frying potatoes, it is advisable to stir them no more than 3-4 times.
- When the potatoes are browned, sprinkle them with salt and take a sample. If the slices are already soft, add onions and mushrooms. Carefully, so as not to turn the ingredients into porridge, mix, then simmer over low heat under a tightly closed lid for about 5 minutes. After removing the pan from the heat, sprinkle the freshly prepared dish with finely chopped herbs.
- Sort the potatoes and mushrooms into plates and serve immediately. The dish goes well with fresh sliced vegetables, pickles or light salads.
Soft, golden-crusted fried potatoes along with mushrooms are a real table decoration! Bon appetit!
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Mediterranean-style potatoes with mushrooms stewed in soy sauce and white wine will appeal to everyone: lovers of tasty and satisfying food, vegetarians, and fasting people ( butter in this case, you need to completely replace it with vegetable).
A special feature of the dish is the separate frying of the components. First, I brown the whole mushrooms in a frying pan with garlic, ginger and soy sauce, and then cook them in white wine. At the same time, I’ll boil the potatoes “in their jackets” so that I can quickly fry them in oil until golden brown. For aroma, I suggest adding rosemary and a couple of cloves of garlic, and for spiciness and piquancy - a few rings of chili pepper. At the end, all you have to do is combine fried potatoes and mushrooms, it will turn out piquant and tasty, just like in a restaurant!
Total cooking time: 40 minutes
Cooking time: 30 minutes
Yield: 2 servings
Ingredients
- champignons – 250-300 g
- vegetable oil– 4 tbsp. l.
- butter – 50 g
- garlic - 2 teeth.
- dried ginger – 2 chips.
- dry white wine – 120-50 ml
- mixture of ground peppers - 2 chips.
- sugar – 2 chips.
- potatoes – 500 g
- salt - 2 chips.
- rosemary – 2 g
- chili pepper – 1 pc.
How to fry potatoes with mushrooms
First of all, I set the potatoes to boil - in their skins, without peeling them, I just washed them thoroughly with a brush, filled them with water and set them to cook over low heat for about 20 minutes. While the potatoes were boiling, I washed them and trimmed the mushrooms, preferably small size so that you don't have to cut them into pieces. Fry the champignons in a frying pan in a mixture of creamy and vegetable oil. The heat should be high, cook without a lid until all the moisture leaves the pan and the mushrooms are lightly browned.
To the fried mushrooms I added a couple of cloves of garlic, peeled and cut into thin slices. I poured 2 tablespoons of soy sauce into the pan and added a couple of pinches of dried ginger (if you have fresh root, grate 2-3 centimeters on a fine grater). Continue to fry until all the liquid has evaporated. The mushrooms will absorb some of the soy sauce and become darker in color. Once the garlic darkens (be careful not to burn), move on to the next step.
Now it’s time to pour in dry white wine - about 150 ml. I also added 2 pinches of a mixture of ground peppers and sugar - it helps caramelize the sauce and harmonizes the taste. Reduced the heat to medium and cooked the mushrooms for about 10-15 minutes, until the alcohol had completely evaporated. As a result, the champignons should acquire a beautiful caramel color, absorb the aroma of garlic, and acquire a sweet and salty taste with a wine sourness. The sauce should thicken. Let’s leave our “drunk” mushrooms aside for now and get on with the potatoes.
The jacket potatoes should have cooled down by this time. I cut it into slices (by analogy with “peasant-style potatoes”), you can leave the small tubers whole. Heat the mixture of butter and vegetable oil in a frying pan again. As soon as the fat was thoroughly heated, I placed potato slices in it. Fry over high heat on all sides until golden brown. Since our potatoes are pre-boiled, the process will take about 10 minutes.
Season the hot potatoes with salt and pepper. I added a clove of garlic, pressed through a press, rosemary and finely chopped red pepper. Stir gently, heat for a couple of minutes and remove from heat.
All that remains is to place the mushrooms on top of the fried potatoes, pour over the sauce and stir. Bon appetit!
Today I’ll tell you how to deliciously fry potatoes with mushrooms. Fried potatoes can be with fresh or frozen mushrooms. Fresh, of course, tastes much better. You can use wild mushrooms, champignons or oyster mushrooms. Today there will be fried potatoes with fresh mushrooms. What is the secret to making delicious fried potatoes with mushrooms? First things first.
Compound:
- several potatoes
- mushrooms
- 1-2 onions
- vegetable oil
- fresh herbs - onion, dill
How to properly fry potatoes with mushrooms
What is the secret of cooking? To make it work delicious dish, potatoes and mushrooms should be fried separately. Mushrooms give a lot of juice and if you fry potatoes and mushrooms together, it will turn out faster stewed potatoes with mushrooms. And this time I want to cook exactly fried potatoes with a crispy crust.
Use the amount of potatoes and mushrooms at your discretion. It can be 1:1, 1:2 or 2:1. Whichever you prefer.
I cut the peeled potatoes about 1 cm thick. I put them on a cotton towel and blot the potatoes thoroughly with a towel to dry them. In this case, the potatoes in the pan will not burn and will have a crispy crust.
I wash the mushrooms. If these are wild mushrooms, then I clean the caps from the top layer. I also scrape the legs with a knife. And I rinse it again under water.
Boil wild mushrooms in salted water for 5 minutes. Champignons or oyster mushrooms do not need to be boiled; they can be fried immediately after washing.
I put the finished mushrooms in a colander.
I heat up two frying pans and pour in a little vegetable oil. I put chopped onions in one frying pan, fry them a little, then mushrooms. I fry over low heat. I stir the mushrooms periodically. Forest mushrooms - 20-25 minutes, champignons or oyster mushrooms - 10 minutes. And fry the potatoes over medium heat until done. Salt at the end of frying.
The potatoes are crispy on the outside and soft on the inside. Delicious!
One of my favorite dishes from childhood is fried potatoes with mushrooms. It can be prepared at home, in the country, and even in the forest over a fire. There are many recipes for this simple dish; you can fry potatoes with champignons, as well as wild mushrooms. Potatoes are often fried with onions, and mushrooms are stewed in sour cream. The dish is served with sour cream and herbs.
Preparation will take little time, and even a child can master the simple recipe. In addition, due to the storage characteristics of the products used in the recipe, you can fry mushrooms with potatoes all year round. This dish is not very high in calories, but contains a large amount of fat, so it is better to serve as a side dish vegetable salad.
Fried potatoes with mushrooms, although high in calories, are a very tasty dish
Vegetarian option
The recipe is called vegetarian due to the absence of sour cream, a common ingredient in cooking. To reduce calorie content, fried potatoes are cooked in vegetable oil. To prepare potatoes with mushrooms you will need:
- 1 kg of potatoes;
- 500 g fresh mushrooms;
- 1 large onion;
- vegetable oil for frying;
- salt to taste;
- a bunch of greenery.
The recipe does not indicate which mushrooms are best. It can be prepared with forest mushrooms, for example, porcini mushrooms, chanterelles, honey mushrooms or boletus mushrooms, or with champignons. But this will not affect calorie content in any way. The most difficult part of cooking is preparing the mushrooms.
If you are preparing potatoes with champignons, they must be placed in a colander and washed running water, or you can just clean them, although this method will take longer. How less moisture absorb the mushrooms, the better.
Separate the caps from the stems and clean top layer. U forest mushrooms it is necessary to remove the darkened places; if you use honey mushrooms or milk mushrooms, then it is better to rinse them hot water and rinse under the tap several times.
Peel the potatoes and cut crosswise into thin slices. If the tubers are large, you can cut them lengthwise and chop them into semicircles. Peel the onion and then cut into small cubes. First pour oil into a deep frying pan and then fry the onion until golden brown.
When the onion is browned, place it on a plate. Once again, pour vegetable oil into the frying pan, then add the potatoes and fry them until tender, stirring occasionally. If you like crispy fried potatoes, it is better to cook them without a lid and add salt a couple of minutes before they are ready.
In a separate frying pan, heat the oil and fry the mushrooms, chopped as desired: during the cooking process they will fry and decrease in size several times. You need to fry for 40 minutes.
Mix the prepared mushrooms with the potatoes, then pour the onions into the pan. Chop the herbs and sprinkle the dish with it. As you can see, the recipe for fried potatoes with mushrooms is not at all complicated. The calorie content of such food (per 100 grams) is about 120 kcal.
It will be especially tasty if you use wild mushrooms for this dish.
Fried potatoes with fresh mushrooms go well with salted and pickled vegetables, such as cucumbers, cabbage, and tomatoes. You can serve it with vegetable salad, lecho or tomato sauce.
If you simmer with sour cream, the dish will turn out more tender. You need to add sour cream about 20 minutes after the start of frying. For half a kilo of mushrooms you will need 100 grams of sour cream.
Quick cooking method, delicious
The recipe, which is performed in several steps and takes less than an hour, will appeal to modern housewives. These potatoes are good to fry when there is very little time left before dinner or lunch. The recipe is very simple; fried potatoes prepared according to it with fresh mushrooms (most often champignons) turn out soft and tender. For this dish you will need:
- 1200 g potatoes;
- 200–300 g mushrooms;
- 1 large onion;
- 1 teaspoon salt;
- vegetable oil;
- 100 g sour cream;
- 1 bunch of greens.
Cut the potatoes into small cubes, mix with mushrooms and fry over moderate heat
Peel the onion and cut into small cubes. Rinse the mushrooms (can be prepared with champignons, porcini or other forest species) under running water and remove any damaged areas. Cut into cubes of approximately 1 centimeter. Cut the peeled potatoes into the same cubes.
Place a deep frying pan with a thick bottom on the fire and heat the vegetable oil in it. You can also use cream, but in this case the calorie content of the dish will increase. The onion needs to be fried until creamy.
Pour the potatoes into the pan and simmer for 5 minutes. Add mushrooms to it, add salt, pour half a glass of water into the pan and cover with a lid. Reduce heat to low. How long does it take to simmer? Within 40 minutes. After this, you can remove the lid and lightly fry the vegetables until golden brown.
Chop the greens and sprinkle them over the prepared mushrooms and potatoes.
You can slightly change the recipe: instead of water, stew it in sour cream. Potatoes with mushrooms and sour cream will be especially tasty. Calorie content is approximately 150 kilocalories per 100 grams.
As you can see, the recipe for preparing mushrooms and potatoes is easy to follow. Regardless of what mushrooms you choose, the dish will turn out to be nourishing, tasty, and the calorie content will not be very high.
