Fried potatoes with wild mushrooms. Fried potatoes with mushrooms

Today I will share with you a recipe for making fried potatoes with mushrooms! But not simple, but rosy, aromatic, with a crispy crust and a juicy center. This will not just be a porridge-like potato mass - each slice of potato fried in a frying pan will hold its shape perfectly and not fall apart.

It would seem that it could be simpler than frying potatoes... But even here, every housewife has her own secrets and tricks so that the finished dish will pleasantly surprise the family with the result. So in today’s recipe for fried potatoes with mushrooms, I will share mine with you. Try it and you may never cook this tasty and satisfying dish the same way again!

Ingredients:

Potatoes (1 kilogram) Boiled wild mushrooms (400 grams) Onions (200 grams) Vegetable oil (150 milliliters) Dill (1 bunch) Table salt(1 teaspoon) Ground black pepper (1 pinch)

total dish - 1656 kcal.
100 grams - 151 kcal.

Cooking the dish step by step with photos:

To prepare delicious fried potatoes with mushrooms, we will need potatoes, boiled wild mushrooms, onions, fresh dill, refined vegetable (I used sunflower) oil, salt and ground black pepper. If you want, you can additionally use fresh chopped garlic, which is added at the very end of cooking along with dill. Of course, if there are no forest mushrooms, you can take champignons or oyster mushrooms, but it will have a completely different taste and not the same aroma.

I always fry mushrooms separately from potatoes so that the potato slices do not get soggy and stick together. If you have fresh mushrooms, you need to first sort them out, peel them and boil them in lightly salted water for half an hour after boiling. Then you need to put them on a sieve to remove excess liquid. Pour 50 milliliters of vegetable oil into the frying pan and let it warm up well. Meanwhile, peel and finely chop the onion. Place boiled mushrooms in hot oil (the better you strain them from the liquid, the less they will splatter when frying) and chopped onions. Fry uncovered over medium heat, stirring occasionally, until golden brown.

While the mushrooms and onions are cooking, peel the potatoes. A lot depends on the variety. To be honest, I don’t know which one we have, but we are very pleased. The potatoes are large, yellow, not soapy, without eyes, very tasty and aromatic. Then I’ll ask my parents what it’s called - they grow it in their dacha. To prevent the tubers from darkening, place them in cold water.

We cut each potato into fairly large cubes, which we also put in cold water. Then rinse thoroughly under running water to wash away excess starch - it is because of them that potatoes begin to stick together and fall apart when frying.

Now you need to dry the potato blocks with a paper towel or napkins. Try to ensure that there is virtually no moisture left on the potato slices.

And now the mushrooms and onions are ready - the onions are golden brown and the mushrooms are perfectly fried. For now, you can transfer them to a plate or leave them in the pan if you have another suitable one.

I have one favorite frying pan, so I washed it after the mushrooms and wiped it dry. Pour 100 milliliters of odorless vegetable oil into it, which we also heat very well. As soon as a characteristic light, barely noticeable smoke appears above the oil, you can lay out the potatoes. Fry it uncovered over medium heat until browned bottom part. What's the secret to keeping fried potatoes from falling apart and turning into stews? It's simple: you need to stir it as little as possible and add salt at the very end of cooking. During the entire frying period, I stir it 3-4 times, and even then, very, very carefully. Well, don’t skimp on the butter—potatoes love it very much.

I remember when my son grew up and could cook something on his own, I often ordered him to cook fried potatoes with mushrooms and onions. We always had these products in our house. The child tried very hard, and by the time I returned from work there was a huge frying pan with fried potatoes, mushrooms and onions on the table. Now he prepares this dish for his family, and sometimes I treat my family to it too.

Lenten fried potatoes with mushrooms and onions are a very easy to prepare dish that gives room for experimentation. You can take any mushrooms: oyster mushrooms, champignons, porcini, wild mushrooms. You can use both pasteurized and frozen. For example, today I will offer you my version of this dish. I use champignons from a jar, and to regular potatoes I will add one sweet potato - sweet potato, lately I have really fallen in love with this type of potato.

Wash the potatoes, peel and cut into thin cubes. I have a special knife, I cut potatoes with it, I was expecting a family with children to visit, I wanted to surprise them.

Pour everything into the pan vegetable oil. Put the frying pan on the fire and let the oil warm up, put the potatoes in the oil. Lightly fry the potatoes until translucent - 10-12 minutes.

Cut the onion into quarters. If you have fresh mushrooms, cut them into slices. I cut my mushrooms into halves.

Transfer the chopped onions and mushrooms to the potatoes and fry all the vegetables for another 15 minutes, stirring occasionally.

Add salt and pepper while cooking vegetables. It is better to salt vegetables when they have already released their juice.

Taste the potatoes. If it is already soft, then add finely chopped fresh dill and garlic passed through a press, add just a couple of tablespoons of water, cover the pan with a lid and simmer the potatoes under the lid for another 5 minutes. After this, remove the pan from the heat.

The potatoes turn out crispy and golden brown on the bottom and remain juicy on top. Nourishing, tasty and beautiful!

Fried potatoes ready with mushrooms and onions. Hurry up, invite the whole family to the table and be the first to get the fried pieces of potatoes and mushrooms from the bottom of the pan!

Bon appetit!

Mushrooms are a good help for cooking various dishes. Especially during Lent, when meat and other animal products are prohibited.

Soups are made from mushrooms, they are added to main courses, sauces, and fillings are prepared for dumplings, dumplings, and pies.

But the most favorite and, perhaps, widespread dish is fried potatoes with mushrooms. Moreover, not only fresh, but also dried, frozen and even canned mushrooms are suitable for this.

Therefore, lovers of mushroom dishes try to take care of everything in advance, starting to replenish the mushroom stocks of their pantries in the summer and ending in late autumn.

In summer and autumn, potatoes are fried with fresh mushrooms, in winter and spring they are used dried, frozen or salted.

Particular attention should be paid to mushrooms. Whether you pick mushrooms yourself or buy them at the market, there are a few things you should know simple rules:

You can’t take those mushrooms that you doubt.
Do not pick mushrooms near industrial facilities, houses, or roads.
Even after the slightest frost, mushrooms can no longer be collected.
Do not eat wormy, overgrown specimens, as they are already stuffed with harmful substances taken from the air and soil.
Do not keep mushrooms in airtight containers: jars, bags, cans. The mushrooms in them quickly suffocate and spoil, which can cause poisoning.
Do not leave mushrooms unattended for a long time. Collected mushrooms need to be processed (cleaned, washed) as quickly as possible, since every hour of delay makes them more dangerous for consumption.
Do not store mushrooms in a warm room.
Many recipes recommend placing mushrooms immediately in a frying pan and starting to fry. This can be done with champignons, white mushrooms, chanterelles, saffron milk caps, and russula. Many mushrooms, especially forest ones, need to be boiled before frying.
Before cooking, place the peeled and washed mushrooms in a colander and pour over boiling water.

Fried potatoes with mushrooms: subtleties of preparation

In order for the finished dish to turn out the potatoes golden brown and with a crispy crust, and the onions not to turn into porridge, you need to take into account the peculiarities heat treatment these products.

Cut the peeled and washed potatoes into cubes or strips. Rinse again cold water. This must be done in order to wash off the starch, due to which the slices stick together during the frying process. Place the potatoes on a towel and dry well.
To ensure that it is covered with a golden brown crust on all sides, carry out the frying process in small batches. If you need to fry a large number of potatoes, do it in several stages. After frying one portion, place it on a plate and start frying another portion.
Place the potatoes only on a well-heated frying pan with enough oil, then they will not stick to the bottom, which means they will not burn.
When frying potatoes, do not stir them frequently. By doing this, you will break the integrity of the slices, preventing them from frying well, and this will cause them to become soft. The end result is a stew.
When frying potatoes, do not cover the pan, otherwise it will inside lids, condensation will accumulate, which will prevent the vegetable from frying.
Do not add onions and mushrooms to the pan at the same time as potatoes. At the beginning of frying, they release a large amount of liquid (especially mushrooms), and because of this, the potatoes will not be fried, but stewed. First, fry the mushrooms and onions in a separate frying pan, then combine them with the already prepared potatoes.
Salt the potatoes only at the very end of cooking, otherwise they will not turn out crispy.
First fry over high heat, but when the crust appears golden brown, reduce the heat to medium.
To give the dish a piquant taste, add black pepper, cumin, dill or garlic. Other spices and seasonings do not harmonize well with mushrooms. But you can still experiment by adding your favorite spices to suit your taste.

Potatoes fried with mushrooms and onions in a frying pan: method 1

Ingredients:

potatoes – 800 g;
onions – 120 g (1-2 heads);
fresh forest mushrooms? 400 g;
salt to taste;
cumin – 0.3 tsp;
black peppercorns – 10 pcs.;
sunflower oil – 20 g;
ghee – 30 g.

Cooking method

Sort through the fresh mushrooms and trim off any contaminated areas. Wash well. Cut into slices. Boil in salted water for 30 minutes, adding cumin and pepper. Place in a colander and let the water drain.
Wash the potatoes, cut into cubes, rinse with cold water, place on a towel and dry.
Heat the frying pan with melted butter well, add the mushrooms. Fry until all the liquid has evaporated. Add onion cut into half rings. Stirring occasionally, fry until the onion has a light golden brown crust.
In another frying pan, heat the sunflower oil until barely noticeable and add the potatoes. Fry until golden brown. Add fried mushrooms and onions. Stir gently and continue frying until the potatoes are done. The fried potatoes should be soft on the inside but crispy on the outside. Salt 2-3 minutes before cooking.

Potatoes fried with mushrooms and onions in a frying pan: method 2

Ingredients:

potatoes – 800 g;
mushrooms (porcini or champignons)? 10 pcs.;
refined vegetable oil – 80 g;
pepper and salt to taste;
young dill.

Cooking method

Peel the mushrooms, wash them, separate the caps from the stems. In hot oil (take 40 g), fry the caps on both sides until golden brown. Place on a plate.
In their place, put the onion cut into half rings and the legs cut into thin slices. Fry until the onion turns golden. Place the contents of the pan on a plate.
Pour the remaining oil into another frying pan and heat until lightly smoking. Place the potatoes cut into thin slices. Stirring gently and infrequently, fry it until golden brown and crispy. If the inside of the potatoes has become soft, add mushrooms and onions to it. Salt, sprinkle with pepper, stir. Warm everything together for 2-3 minutes. Sprinkle with chopped dill.

Potatoes fried with mushrooms and onions in a frying pan: method 3

If you want your fried potatoes to be soft, you can fry all the ingredients in one pan. But when adding mushrooms, onions and potatoes, you must follow the order, taking into account the heat treatment time of each of these products.

Ingredients:

potatoes – 800 g;
onions – 150 g (1-2 onions);
fresh mushrooms – 400 g;
vegetable oil – 70 g;
salt and black pepper to taste;
dill seeds - a pinch.

Cooking method

Clean fresh mushrooms from debris and wash. If you have wild mushrooms, boil them in salted water for 25-30 minutes. Then pour out the water and place the mushrooms in a sieve. Just pour boiling water over champignons, white mushrooms, and oyster mushrooms and leave them in a colander to drain the moisture. Then cut the mushrooms into slices.
Peel the onion and chop into strips.
Peel the potatoes, wash them, cut them into small cubes. Rinse it again with cold water, place it on a towel and dry until the moisture has completely evaporated.
Pour oil into a frying pan and heat it well. Add mushrooms. In the first minutes of heat treatment, they will release a large amount of liquid, and then begin to fry. It is at this time that add the onion and stir.
When the onion turns yellowish, add the potatoes and stir. Once the undersides of all the bars are browned, carefully flip them over to the other side. Repeat this 2-3 times, adding dill seeds in the middle of cooking. The heating of the stove during the entire frying process should be at least medium. Do not cover the pan with a lid.
Check the doneness of the potatoes. If it has become soft inside, add salt and pepper and stir carefully last time and, after keeping it on the stove for a couple more minutes, remove from the heat.

Note to the hostess

If you decide to fry potatoes with dried mushrooms, first wash them well, then soak them for 2 hours in cold water or milk. Before doing this, the milk needs to be brought to a boil and cooled slightly. Pour it over the mushrooms and let them swell. Squeeze a little, cut into strips and fry in oil with finely chopped onion.

Delicious fried potatoes with mushrooms in a frying pan - simple, but very delicious dish home cooking. Of course, it is quite high in calories, but sometimes you can treat yourself and your loved ones to such a delicious treat. For this recipe, you can use not only champignons, but also oyster mushrooms, chanterelles, boletus mushrooms, honey mushrooms and other mushrooms. Both fresh and frozen ingredients will work.

Fried potatoes with mushrooms in a frying pan according to this recipe turn out very appetizing with a crispy golden crust. Mushrooms with onions highlight the taste of vegetables, making them especially aromatic. Perfect addition to a dish homemade sour cream or pickled cucumbers. Be sure to try it!

Ingredients:

1.5 kg potatoes
500 g champignons
1 large onion
100 ml sunflower oil
salt to taste
1 tsp. seasonings for potato dishes
bunch of dill

How to cook fried potatoes with mushrooms in a frying pan:

Let's wash the champignons. If necessary, clean the mushroom caps. Cut the champignons into slices of medium thickness.

Pour a few tablespoons of refined vegetable oil into a deep frying pan and place the mushrooms in it. Stirring, we will fry them over medium heat until all the liquid that is released from the champignons during cooking has evaporated from the pan.

Peel the onion and cut into quarter rings.

Then add it to the mushrooms and mix the ingredients, following the recipe for fried potatoes with mushrooms in a frying pan.

Continue frying them together until the onion becomes soft.

Wash the potato tubers from soil and peel them. Cut the potatoes into strips.

Pour the remaining oil into a frying pan with high sides or a saucepan. Add the potatoes cut into strips. We will periodically stir the vegetables with a spatula so that they cook evenly. There should be an appetizing appearance on top of the potatoes. golden brown crust. I previously told you how to fry potatoes correctly.

Add fried mushrooms and onions to the potatoes.

Mix the ingredients. Salt the dish to taste, add seasoning for potatoes or other spices that you like. For flavor, add chopped young dill, which makes potatoes and mushrooms fried in a frying pan even tastier.

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.
Cook 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 rinse it under running water and dry it 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 come 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!