Fried potatoes with mushrooms. Recipes for fried mushrooms and potatoes

With potatoes - this is a dish that at first glance may seem simple and ordinary. But if you resort to some culinary secrets, it can acquire a completely unusual taste.

Ingredients

Before talking about some of the features of preparing such a dish as mushrooms fried with potatoes, you should clarify what constitutes traditional recipe. So, firstly, you will need potatoes, and secondly, mushrooms. Any will do - chanterelles, white mushrooms, honey mushrooms, champignons. And it doesn’t matter what they are - dry, fresh, pickled or frozen. More will be needed vegetable oil. Some gourmets, of course, use olive oil, but it is not suitable in this case - it will interrupt the aroma of mushrooms. Onions are also often used as an additional ingredient. By the way, it is worth noting the number of products. It all depends on the desires of the cook. The dish will be more flavorful if you add more mushrooms.

Classic recipe

Fried mushrooms with potatoes are very easy to prepare. So, initially the vegetables need to be peeled. Then rinse fresh mushrooms with water and dry. Next, they will need to be cut into small cubes and the onions in the same way. The next step is peeling the potatoes. There are no clear limits regarding cutting - everyone cuts potatoes the way they like. You can use cubes, bars, rings - in principle, it doesn’t matter. By the way, before you start cooking (directly frying), you should wash both the onions and potatoes. This will make the dish healthier. Washed onions will not taste bitter, and excess starch will be washed out of the potatoes. Now about the preparation. Heat the frying pan well over the fire, then pour oil into it. You should not get carried away, otherwise the mushrooms fried with potatoes will turn out too fatty. After the frying pan is hot and the oil is hot, you will need to fry the onion - just a few minutes so that it becomes soft and acquires a light golden crust. Then add the mushrooms and, stirring them occasionally, fry for about five minutes. Then add the potatoes and keep the pan on the fire for about 20 minutes. Halfway through cooking, add salt and pepper to the dish. The result is aromatic and tasty potatoes with mushrooms (fried). A photo of such a dish awakens the appetite, and the aroma simply drives you crazy - it’s not for nothing that it is popular.

The secret of exquisite aroma

What can't a kitchen exist without? Without spices and seasonings, this is known to any more or less experienced cook. And it’s also hard to imagine cooking fried potatoes with mushrooms without spices. Of course, it will work without spices good dish, but the spices make it quite special. If you add just a pinch of aromatic Italian herbs, you can make ordinary potatoes more sophisticated. A spicy mixture of dried olives, thyme, nutmeg, herbs, tarragon - the aroma of these additives is revealed in the dish. By adding suneli hops, you can also achieve an exquisite, sophisticated taste. Despite the fact that this seasoning is used primarily in Georgian cuisine, it would also be appropriate in potatoes with mushrooms. In general, you can experiment with spices endlessly, the main thing in this matter is not to overdo it. If you add too much curry or red pepper, this dish will simply be impossible to eat. You need to feel in moderation.

Sauces

As you can see, if you bring a little imagination into your cooking, you can prepare absolutely extraordinary fried mushrooms and potatoes. The recipe is quite simple, but it can be complicated. The taste will also change accordingly. It will turn out incredible delicious treat, if in the middle of cooking you season the potatoes and mushrooms with tomato paste. Don't think it's going to be a stew. Not at all, you just need not cover it with a lid. Then the potatoes and mushrooms will acquire a rich color and crispy crust. And, of course, the taste will change. Just remember that tomatoes have a distinct taste. Therefore, there is no need to literally “fill” the frying pan. Some people who like a refined, delicate taste season the dish with sour cream. Only in this case should you stew the mushrooms in it before adding the potatoes - this will be better.

Additional Ingredients

Peppers, tomatoes, chicken fillet, cheese - you can add anything you like to this dish. If you want to make it more satisfying, then chicken fillet would be appropriate, which should first be fried until fully cooked and added to the potatoes 5 minutes before you need to remove the frying pan from the heat. Vegetables will make this summer treat, bright, elegant and fresh. If you grate 200-300 grams of cheese a few minutes before it’s ready and sprinkle the potatoes on top, then cover with a lid and let it sit on the fire for 2-3 minutes, the cheese will melt and you’ll get a casserole. In general, you can endlessly experiment with this dish and bring something new to the recipes. The main thing is that the products are in harmony with each other.

Potatoes are one of the most consumed products, which are usually prepared as an independent dish, added to soups, borscht, and salads. When you want something tasty without spending a lot of time and money, a common recipe will always come to the rescue: potatoes with mushrooms, which are usually simply fried with onions, or you can put them in the oven to bake, stew, or prepare a casserole.

How to cook potatoes with mushrooms

It is difficult to spoil this simple dish, but it is better to take into account some nuances. One of the main secrets for mushrooms to maximize their flavor is to cook them separately, frying and evaporating the liquid. Among other secrets on how to fry potatoes with mushrooms, you may find the following information useful:

If you add a little chopped white champignons to the champignons, the first ones will become much more fragrant.
A mixture of several varieties makes the taste of the dish richer.
The most suitable spices– these are Provencal herbs, a mixture of peppers, garlic.
Garlic is always added at the end, after which the dish should be allowed to soak in its flavor a little.
When using dry products, it is recommended to pre-soak them in milk for 12 hours.
If you want crispier potatoes when frying, soak them a few hours before cooking.

Potatoes with mushrooms recipes

Although the recipe is extremely simple, you can find many options for how to cook potatoes with mushrooms. If you try each of the methods, it turns out that the dish can be very varied and always tasty. The appetizing photos also speak about this. The easiest option is to fry the potatoes in a frying pan. For those who are trying to eat less fried food, this dish is excellent stewed. In addition, it is cooked in the oven and turns out incredibly tasty if you place it in clay pots and cover it with cheese on top.

Fried

Number of servings: 2 persons.
Calorie content of the dish: 210 kcal per 100 grams.
Cuisine: Russian.

Fried potatoes with onions, garlic, seasonings - the dish is very tasty, and if you don’t know how to prepare it in a more unusual way, just add a portion of champignons or oyster mushrooms. Then it will turn out much more satisfying and interesting. You can use any mushrooms, fresh or pickled, as well as dried. Remember that they are always fried first to get rid of excess liquid. It is better to fry in a large frying pan. Then, when stirring, the potatoes will not be crushed and on your plate they will look like in a photo from a culinary magazine.

Ingredients:

champignons – 350 g;
large potatoes – 4 pcs.;
onion – 1 pc.;
butter – 35 g;
salt – 15 g.

Cooking method:

Wash and peel the champignons, cut them into large pieces and place in a preheated frying pan, adding a little oil.
While the liquid from the mushrooms is evaporating, chop the onion. When the liquid has evaporated, add the onion and fry until golden brown.
Peel and cut the potatoes into chunks.
Fry the potatoes in a separate pan.
When all the ingredients are ready, mix them together, add garlic, salt, spices, and heat for a couple more minutes.

Stewed

Number of servings: 6 persons.
Calorie content of the dish: 121 kcal per 100 grams.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

A variation of the recipe, in which the potatoes need to be stewed rather than fried, will be less calorie and more healthy. Stewed potatoes It is best to cook with mushrooms during the mushroom season and use any fresh varieties. If not, then remember that the most delicious combination is obtained with dried porcini mushrooms or champignons. Will do stewed potatoes more delicate sour cream, and fresh herbs, added at the very end - very fragrant. The recipe is suitable for multicookers.

Ingredients:

potatoes – 1 kg;
champignons – 450 g;
vegetable oil – 35 g;
onions – 2 pcs.;
flour – 1 tbsp. l.;
sour cream – 4 tbsp. l.;
bay leaf – 2 pcs.;
salt - to taste;
pepper - to taste.

Cooking method:

Prepare the potatoes by peeling and cutting them into medium-sized pieces, then cover them with water.
Cut the champignons into slices, place them in the pan first, cut the onion into cubes. When the water has evaporated, add the chopped vegetable. Fry everything together until the onion becomes transparent.
Pour 4 tablespoons of sour cream into the pan, then add flour and stir.
Place the potatoes in a pan, add the fried foods, add a little water to cover the potatoes. Salt, pepper, add bay leaf.
Simmer the dish until done. This will take about 25 minutes.

In the oven

Cooking time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 180 kcal per 100 grams.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

A dish from the oven, even something as simple as potatoes with mushrooms, can be safely served with festive table. It's even easier to prepare than fried potatoes with mushrooms. All you need to do is chop all the products and send them to bake. This preparation can be varied by making changes to the sauce that will cover the main ingredients.

Ingredients:

potato tubers – 1 kg;
bulbs – 2 pcs.;
oyster mushrooms – 0.5 kg;
water – 2 tbsp. l.;
hard cheese – 120 g;
medium carrots – 2 pcs.;
olive oil – 3 tbsp. l.
salt - to taste.

Cooking method:

Prepare oyster mushrooms and onions by chopping and frying them in a pan.
Place potatoes on a baking sheet in layers, cover them with carrots cut into slices, followed by oyster mushrooms, then with a second layer of potatoes.
Prepare the sauce by mixing water, sour cream, salt, and spices. Pour the mixture into the pan, spreading it evenly.
Grate cheese on top.
Bake the dish at 180 degrees for about 40 minutes.

With pickled mushrooms

Cooking time: 30 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 220 kcal per 100 grams.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

The dish in which pickled mushrooms will be used differs only in the order of frying the ingredients. The salted mushrooms are already prepared, so you don’t have to spend time on them separately. The finished dish does not lose at all from this combination; on the contrary, it acquires a piquant taste that differs from cooking with fresh ingredients.

Ingredients:

potatoes – 6 pcs.;
pickled honey mushrooms – 250 g;
onion – 1 pc.;
greens - to taste;
salt - to taste;
pepper - to taste.

Cooking method:

Prepare the onion by cutting it into large cubes.
Fry it until golden brown.
Add chopped potatoes to the onions.
Fry everything together for 10 minutes, covering the pan with a lid.
Honey mushrooms need to be washed and cut into slices.
Place the mushrooms in the pan and cook everything together for about 10 minutes.
Add salt and spices at the end, stir.
Sprinkle with chopped herbs (as in the photo).

With dried mushrooms

Cooking time: 2 hours.
Number of servings: 5 persons.
Calorie content of the dish: 155 kcal per 100 grams.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Dried butter beans are no worse than fresh ones, but you must remember to soak them in water first so that they soften. The second thing we must not forget is that mushrooms are not washed before drying. Otherwise, they may become moldy rather than dry. For this reason, the water in which the food has been soaked must be drained and thoroughly rinsed. cold water. Then you can use it as if it were fresh.

Ingredients:

potatoes – 800 g;
onions – 2 pcs.;
boletus – 300 g;
sour cream 20% – 2 tbsp. l.;
salt - to taste;
bay leaf – 3 pcs.;
butter – 50 g.

Cooking method:

Pour boiling water over the butter, cover with a lid, leave for about 1 hour.
During this time, prepare the potatoes by peeling and cutting them.
After an hour, put the butter in the same water on the fire and boil for 15 minutes.
Chop and fry the onion.
Drain the broth from the butter, rinse them, chop them if they are large.
Add them to the onion, fry for 3-4 minutes.
Place the tubers on the fire, filling them halfway with water.
After the water in the potatoes boils, boil it for 15 minutes.
It's time to add sour cream, butter with onions, salt, bay leaf.
Simmer until done. This will take about 20 minutes.

With frozen mushrooms

Cooking time: 45 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 133 kcal.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

If you decide to prepare a dish with frozen mushrooms that you are going to purchase in the store, pay attention to their condition: they should not stick together in lumps. The opposite indicates that the storage conditions were violated and it was defrosted more than once, then frozen again. Otherwise, fried potatoes with mushrooms from the freezer are prepared like those where they are used. fresh food.

Ingredients:

potatoes – 5 pcs.;
frozen chanterelles – 200 g;
onions – 2-3 pcs.;
oil - to taste;
salt - to taste.

Cooking method:

First, chop and fry the onion until it turns golden.
Throw the chanterelles into the pan without defrosting them. Fry until the water has completely evaporated.
Fry the potatoes separately. When it is ready, mix everything together and add salt.
Fry for another 2-3 minutes.

With fresh mushrooms

Cooking time: 1.5 hours.
Number of servings: 5 persons.
Calorie content of the dish: 280 kcal per 100 grams.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

The most popular types of fresh mushrooms that are used in combination with potatoes are oyster mushrooms; champignons are suitable. From forest mushrooms boletus, honey mushrooms, and boletus are popular, but if you have other options, choose what you like. The dish will not lose at all from this. The following recipe for potatoes with mushrooms involves cooking in pots, but in order for the products not to be bland, they will have to be fried first.

Ingredients:

potatoes – 15 pcs.;
onion – 1 pc.;
champignons – 340 g;
mayonnaise – 5 tbsp. l.;
salt – 15 g;
pepper – 10 g.

Cooking method:

Clean and rinse all produce.
Cut the mushrooms into slices and boil the champignons in boiling water for about 6 minutes.
Finely chop the onion, fry in a frying pan for a couple of minutes, add the champignons. Fry everything together until golden brown.
Cut the potatoes into pieces and place them in pots. Pour 100 g of water on top. Next, don’t forget to sprinkle with salt and pepper, and place champignons on top of the potatoes.
Place the pots in hot oven, bake for 30 minutes.
Then check to see if you need to add water. Bake for another 20 minutes.
Remove the pots again, add a couple of spoons of mayonnaise to each, and place back in the now turned off oven for 10 minutes.

With mushrooms and onions

Cooking time: 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 195 kcal per 100 grams.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: medium.

A dish of potatoes with mushrooms always turns out more delicious with onions. This vegetable is necessary to add flavor to products, so it’s difficult to overdo it, but if you add sour cream or cream sauce, a few cloves of garlic, you’ll get baked potatoes that you won’t be ashamed to serve to guests. Sour cream will make the taste tender, and garlic will give aroma.

Ingredients:

potatoes – 700 g;
honey mushrooms – 500 g;
onions – 3 pcs.;
garlic – 3 cloves;
sour cream – 150 g;
oil - as needed;
salt - to taste.

Cooking method:

First, you need to finely chop the garlic, onion into half rings, fry everything together with butter, then put it in a separate bowl.
Wash, cut the honey mushrooms and fry them too after the water has evaporated. Add salt and cover with a lid.
In another frying pan, fry the potatoes over high heat until browned. Then cover with a lid and cook until fully cooked.
Combine the main ingredients, sour cream, sprinkle with pepper and salt. Simmer covered for 5 minutes, turn off the heat.
Sprinkle the dish with herbs and leave to steep for another 10 minutes.

Video

We haven’t gone into the forest anymore yet. But then we were treated to a small bucket of mushrooms, and we immediately wanted to fry them with potatoes. Moreover, they recently dug up a bush and there are about 6 young fruits.

Of course, we also love it fried and onions. Sometimes I want variety and I cook it in sour cream or with milk. In general, today we will talk only about this beloved dish.

How to properly fry tubers to get a roast.

Rinse the chopped potatoes with cold water to remove starch. This step will prevent the slices from sticking together.
Before putting the pieces into hot oil, the washed potatoes need to be warmed. After all, if cold gets into hot, the oil will lower its temperature and the frying will not stick. So fill the bushes hot water from the kettle for 1 minute.
Just pour it into hot oil.
Cooking without a lid. If we immediately close the pan, we will get soft pieces that will quickly begin to fall apart. There can be no talk of any crust here. This is due to the fact that hot steam accumulates on the lid, which, when cooled, turns into droplets and goes back into the frying pan. This is such a vicious circle.
There is no need to mix the pieces immediately; the sides should stick together.
Salt the potatoes only at the very end, about three minutes before the end of frying.
Onions and mushrooms are fried separately. Because they release a lot of moisture, which will prevent frying from occurring. If you combine all the products, then everything will simply go out. Of course, it will also be delicious. But this will be a completely different dish.

Do you know that in Europe they love chanterelles? And all because these mushrooms have no similar analogues and it is difficult to make a mistake with them. In Russia, they love all types, and chanterelles are respected for their taste and cleanliness. Agree, they are not that difficult to wash.

But, this type of mushroom belongs to the lamellar type, such as the fly agaric. That's why I prefer to boil it first. I think that this is how excess bitterness comes out of it and everything that could not be washed out. But if you wish, you can simply tear them into pieces with your hands and fry them.

We will cook in two pans to save time.

Ingredients:

chanterelles – 300 g,
sour cream – 500 g,
potatoes – 4 pcs.,
onion – 1 pc.,
1 tsp ghee.

Boil the chanterelles in salted water to remove the bitterness and dirt. But you don’t have to do this, but simply tear the large fruits into pieces. But we cook. Then we put them on a sieve and wait for them to dry. During this time, let's take care of the potatoes.

Chop the onion and fry it for 3 minutes in hot melted butter. You can also use vegetable, but with melted it turns out tastier.

Then we’ll add chanterelles to them. Fry for 10 minutes until all the excess moisture from mushrooms.

Place a little melted butter in another frying pan (it can be replaced with vegetable oil) and heat it up.

Cut the potatoes as desired. Then pour the pieces into the oil. They should sizzle immediately.

As soon as the escaping moisture stops crackling, add the chanterelles and onions there.

Fry over medium heat for 10 minutes.

Spread the sour cream.

Reduce heat and simmer for 10 minutes. Taste for salt, add salt and turn off.

New fried potatoes with champignons in cream

How we all love new potatoes. Even small fruits are eaten instantly with butter. And if you add mushrooms to it, you won’t be able to pull the children away from their plates by the ears.

Let's take some champignons. If you have them frozen. Then, first of all, defrost them and drain the melted ice. You can even squeeze the championes a little with your hands.

Ingredients:

potatoes - 5 tubers,
1 onion,
butter— 35 g,
sunflower oil – 1 tbsp.,
235 ml. cream (can be of any fat content),
champignons – 250 g,
1 tsp sweet paprika,
salt, black pepper to taste,
dill greens.

Let's start by washing all the mushrooms and potatoes.

Finely chop the onion.

Melt the butter in a frying pan and add vegetable oil to it. Let's wait a couple of minutes for it to warm up.

Add the onion and fry it for 5 minutes until transparent. Add the champignons to the onion and fry for 7 minutes. So that moisture comes out of them.

Cut the potatoes into pieces. And we'll send it to fry with mushrooms. After 10 minutes, reduce the heat and add salt and pepper. Let's introduce paprika.

Fry, stirring occasionally, for another 20 minutes. Check the potatoes for doneness. If it is soft, then pour in the cream.

Bring to a boil and cook for another 5 minutes.

At this stage, the mass needs to be mixed. If desired, add seasonings, chopped herbs or cheese.

Simple recipe with meat

Men love this recipe. After all, it is very high in calories, which means it is nutritious. However, this dish is also easy to prepare.

Take any meat: beef, pork, lamb, turkey. It also turns out very tender with chicken.

Ingredients:

meat – 0.3 kg,
mushrooms – 0.3 kg,
garlic – 4 cloves,
Bay leaf,
potatoes - 6 pieces.

Cut the meat into pieces, salt and pepper. Leave it aside to soak.

Peel the garlic and finely chop it.

Fry the meat in a heated frying pan. First on high heat, then finish cooking on low.

It should release some clear juice and lighten in color. It's even better when it's cut into small pieces that break down into fibers in your mouth and are easy to chew.

During this time, cut the potatoes randomly. We wash it under running water and dry on a paper towel.

Fry it in a separate frying pan under an open lid.

Cut the mushrooms (very tasty with porcini mushrooms) into pieces and fry. When they evaporate the moisture, add pieces of onion and garlic.

You can use one frying pan, just cook the ingredients one at a time. Then combine all the ingredients, mix and add spices.

Check the readiness of the food and serve. It’s very tasty when you sprinkle these potatoes with fresh herbs and serve them with mayonnaise.

How to fry potatoes with wild (ceps) mushrooms - Lenten recipe

Simple Lenten recipe enjoys the greatest recognition. It's quick, easy to prepare, and very tasty.

We will need:

porcini mushrooms (any forest mushrooms),
1 onion,
2 cloves of garlic,
vegetable oil,
salt,
dill.

Clean, wash and cut the mushrooms.

Boil them in salted water for 10 minutes. Drain in a colander and wait for the water to drain well.

Cut the onion and garlic cloves into pieces. And we begin to fry them.

This lasts 3 minutes, then add dried mushrooms to them. Fry for another 10 minutes.

Place them in a cup and add oil to this frying pan. Heat it up and start frying the potato slices for 5 minutes.

Add mushrooms and fry for another 10 minutes.

Finally, add flavor with salt and spices.

How to cook frying with milk

A dish from my childhood. When the potatoes turn out with a crust, but not at all greasy. It tastes somewhat like fried mashed potatoes.

Compound:

potatoes – 300 g,
any mushrooms – 300 g,
milk – 1 glass,
salt.

We cut the tubers into pieces and place them in a deep frying pan.

Fill it with milk. Stir the whole mass only after it boils. Only in this case do brown spots begin to form at the bottom.

In a separate frying pan, fry the mushrooms in oil until they reduce in size. Fry for about 10 minutes. Add them to the potatoes and salt to taste.

As soon as it is ready, turn off the heat.

If you have electric stove, then do not immediately remove the yummy food from the burner. Let it simmer until the stove cools.

If desired, you can add onions, garlic or herbs to the mushrooms. It already tastes so good to me.

Video recipe on how to fry potatoes with butter and onions

I really like butter. They are so small and neat. They are prepared without any problems and always turn out delicious. That's why I can't ignore this video. Which describes in detail how to fry them with potatoes.

Why does cooking fried potatoes with mushrooms always lift my spirits? Maybe because we rarely allow ourselves this dish due to seasonality. Or because of its simplicity. But every time I feel a special aroma of autumn that makes my heart clench. This is not far from poetry.

Thank you for your attention and I wish you a delicious dinner, and the housewives always have delicious cooking. See you again on the pages of my blog!

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Fried potatoes with mushrooms - favorite dish in our country, from which a simply delightful aroma emanates.

Probably you simply cannot find a person in the world who would not love a simple dish to prepare – fried potatoes. Today we will tell you how to make crispy potatoes with a golden brown crust. You will definitely like this dish, because it goes perfectly with tender fried mushrooms. And the wonderful aroma wafting throughout the kitchen will awaken a beastly appetite in your household. We invite you to prepare traditional Russian fried potatoes with mushrooms. Fried potatoes with mushrooms, the recipes for which are in front of you, can be prepared with salted, pickled, dry or fresh mushrooms. Mushrooms can be used in cooking all year round. When preparing dry mushrooms, be sure to pre-soak them and rinse them from sand.

Ingredients for three servings:

500 g potatoes;
unrefined vegetable oil for frying;
fried or fresh, boiled mushrooms (200 g);
salt.

Recipe for fried potatoes with mushrooms:

Delicious fried potatoes with mushrooms consists of two main components - fried potatoes with onions and boiled or fried mushrooms. Let's see how to put it all together from start to finish.

Of course, it is best to take forest mushrooms - boletuses, boletuses, moss mushrooms, porcini mushrooms; they give off a simply delicious aroma. But if you don’t have the opportunity to go into the forest and pick a basket of mushrooms, then ordinary store-bought champignons or oyster mushrooms will do.

First, let's prepare the mushrooms. Cut them into pieces and cook until tender in slightly salted water. Place the mushrooms directly into boiling water. Cooking time will be limited to 10 minutes, especially if you are preparing store-bought mushrooms. Place the boiled mushrooms in a colander or sieve and wait for the water to drain. Now you need to fry the mushrooms. Pour vegetable oil into a frying pan and add mushrooms there, fry over medium heat. When frying, the mushrooms will greatly decrease in volume. But do not dry the mushrooms until they become crackers.

IN summer time This dish is best prepared with fresh potatoes. Cut the potatoes into strips and fry. Add the chopped onion to the dish and continue to fry the potatoes until tender. At the end of cooking, add salt and stir. Serve fried potatoes with pickles.

Fried potatoes with porcini mushrooms recipe

Surprisingly, fried porcini mushrooms with potatoes are most loved by tourists from other countries who come to our country. Caring housewives welcome dear guests with this dish and prepare it just for dinner for their family. If you become the owner of porcini mushrooms, which are considered valuable for their nutritional and taste properties, then be sure to prepare fried potatoes. As a result, you will get a wonderful delicacy.

2 onions;
800 g potatoes;
300 g porcini mushrooms;
frying oil;

Recipe for potatoes with porcini mushrooms:

Peel the bulbs and rinse under running water. Next on cutting board cut the onions into 4 parts, finely chop into thin pieces. Then transfer the chopped onions into any container. Now it's time to take on the mushrooms. If you have frozen porcini mushrooms, you must first defrost them, preferably naturally, without adding water. Then cut them into 3 cm pieces and fry; the mushrooms must shrink in size. Wash potatoes under running water to remove sand. Using a special knife, peel the skins from the potatoes and cut them into long 1.5 cm pieces.

Place the stove on medium heat. Place a frying pan with a thick bottom on the fire and pour vegetable oil into it. First, put chopped onion in a frying pan and fry until transparent and golden brown. Stir the onion constantly with a small spatula to prevent it from burning.

Now the preparation of fried potatoes with mushrooms continues by frying the porcini mushrooms. Pour the mushrooms into the pan, add the onions and continue frying.

Cook the porcini mushrooms until the liquid has completely evaporated. This will happen within 15 minutes, mix everything with a kitchen spatula.

Now let's start frying the potatoes. As soon as most of the liquid has evaporated, place the potato wedges in the pan, stir them with a spatula and cover with a lid. Reduce the heat a little, but remember that the potatoes in our recipe should be fried, not stewed. After 10 minutes, stir the potatoes again and add salt. Afterwards, fry the dish until completely cooked, but without the lid. As soon as the potatoes are ready and can be easily pierced with a fork or knife, you can turn off the pan.

Fried potatoes with fresh mushrooms

Fried potatoes with champignons are quite simple to prepare. You only need an hour of time and the presence of champignons in the house. You probably know that they are sold in nearby supermarkets. Oyster mushrooms are also suitable for our recipe. As soon as the smell of fried mushrooms spreads through your apartment, you can be sure that all your family will run to the kitchen.

3000 g onions;
1 kg of potatoes;
fresh mushrooms (oyster mushrooms, champignons);
50 g vegetable oil;
salt, garlic;
greenery.

Rinse fresh mushrooms, rinse them and dry them on a napkin. Cut mushrooms and onions into small cubes. Peel the potatoes and cut them into 0.5 cm pieces. Heat the frying pan over a fire, add vegetable oil and heat thoroughly.

Fry the onion until light golden brown. Add the mushrooms and fry for about 5 minutes, stirring constantly. Then add the potatoes and fry until fully cooked, about 25 minutes. At the end of frying, add salt to taste, crush one garlic clove, this will add piquancy to the dish. When serving, be sure to sprinkle with fresh finely chopped parsley or dill.

Fried potatoes with dried mushrooms

According to tradition, the peak of cooking fried potatoes occurs at the end of summer - beginning of autumn, when mushroom pickers begin to sell mushrooms collected in the forest, and many already go to the forest to pick mushrooms. But it is known that mushrooms can be stored dry, preparing them for future use throughout the winter. Therefore, even in cold weather, you can cook fried potatoes with dried mushrooms.

50 g dried mushrooms;
700 g potatoes;
2 small onions;
30 ml vegetable oil;
parsley, dill, basil to taste;
salt, ground black pepper, garlic to taste.

Soak dried mushrooms in cold water for 2 hours. Then pour them into a small saucepan and fill them with the same water in which they were soaked and set to cook on the fire. Bring them to a boil and wait until they boil for 15 minutes.

While cooking the mushrooms, cut the onion into small cubes and fry in a frying pan until light golden brown. Remove the container with mushrooms from the heat, drain the water, pour cold water over the mushrooms again and rinse thoroughly. Cut the vegetables into small pieces, place them in a frying pan with the onions and fry, but only a little. Cut the potatoes into thin slices, add to the onions and mushrooms, cover with a lid and leave to simmer on the fire until the potatoes soften. Towards the end of cooking, salt and pepper the potatoes, add herbs and chopped or minced garlic.

Fried potatoes with pickled mushrooms recipe

If you have a couple of jars of pickled chanterelles or honey mushrooms in your cellar, be sure to prepare fried potatoes with these mushrooms.

600 g potatoes;
0.5 cans of pickled mushrooms;
1 onion;
fresh dill, salt;
vegetable oil.

Recipe for potatoes with pickled mushrooms.

Fried potatoes with mushrooms, the photo of which is in front of you, will be very tasty in combination with salted mushrooms. Wash and dry the pickled mushrooms. After peeling, cut the onion into thin slices, peel and rinse the potatoes.

Take two frying pans and heat vegetable oil in them. Place mushrooms in one and potatoes in the other. Fry the mushrooms until golden brown. Mix everything in each pan separately.

Add the onions to the mushrooms and fry for a couple more minutes. Transfer the onions and mushrooms to the potatoes, stir and fry until fully cooked. Season the finished dish with sprinkled herbs and serve. Fried potatoes with canned mushrooms are ready.

Fried potatoes with frozen mushrooms recipe

This tasty dish is sure to make a delicious dinner for you. Caring housewives probably managed to stock up on mushrooms in the fall, so that in winter they would have something to please the whole family.

3-4 tbsp. sour cream;
1 kg of potatoes;
2 tbsp. mayonnaise;
vegetable oil for frying;
500 g frozen mushrooms;
boiled water.

Take it good frying pan with thick walls, preferably aluminum. Heat a small amount of oil in it so that it is not liquid, since you will be placing the mushrooms frozen. Fry the mushrooms for 5-7 minutes, and at this time cut the potatoes. Add 2 tbsp to the mushrooms. sour cream and let them fry a little. Now it's time for the potatoes. Add vegetable oil if necessary. As soon as the potatoes become soft, mix mayonnaise and sour cream in a cup, add boiled water to the potatoes. We turn off the fire and let the potatoes brew. It will turn out very tasty.

Fried oyster mushrooms with potatoes

We are offering to you original recipe cooking fried oyster mushrooms with potatoes. No one can refuse this dish.

1 onion;
400 g fresh oyster mushrooms;
a few tablespoons of vegetable oil;
1 kg of potatoes;
table vinegar.

Place fresh oyster mushrooms in a frying pan, simmer for several minutes in own juice. Now add a bunch of chopped green onions, vegetable oil and two tablespoons of vinegar to taste to the mushrooms. Simmer until the liquid has almost completely evaporated. Afterwards, chop them as finely as possible or, better yet, pass them through a meat grinder, mix with chopped onions, slightly fried in vegetable oil, salt. Now add the potatoes and mushroom onion mixture to the pan and fry the potatoes until golden brown crust. Bon appetit!

Fried potatoes with mushrooms: calories

Having prepared a delicious dinner, slender housewives will probably think about how many calories there are in fried potatoes, and even with mushrooms. After all, the end result is that everything is fried. So, for your attention, fried potatoes with mushrooms: calories.

If you take potatoes in portions, it turns out that potatoes with mushrooms have 89 calories, including 9% proteins, 61% carbohydrates, 30% fats. If you count calories in 100 grams, you get the following: 102.7 calories, including 12 g carbohydrates, 4.5 g fat, 2.3 g protein. As we can see, potatoes are not high in calories at all and are quite suitable for those who are watching their figure.