Fried potatoes with mushrooms. Fried potatoes with mushrooms and onions

You can add any mushrooms to the potatoes. Champignons and oyster mushrooms, as well as boletus, boletus and aspen mushrooms can be used without pre-treatment. But it is recommended to first boil the rest of the forest mushrooms in salted boiling water for 20–30 minutes so that the bitterness disappears from them.

Ingredients

• 1 onion;
• a few tablespoons vegetable oil;
• 500 g mushrooms;
• 1 kg of potatoes;
• salt - to taste;
• 1 bunch of dill.

Preparation

Ingredients

• 1 carrot;
• 1 onion;
• 1 kg of potatoes;
• 400 g mushrooms;
• salt - to taste;
• ground black pepper - to taste;
• 3 tablespoons of vegetable oil.

Preparation

Grate the carrots on a coarse grater. Cut the onion into half rings, and the potatoes and mushrooms into large pieces.

Place the prepared ingredients in a bowl, add salt, pepper and oil and stir. Place everything in a baking bag and seal the edges tightly.

Place the sleeve on a baking sheet or baking dish. Make several holes in the bag to allow air to escape. Place in an oven preheated to 200°C for 40–50 minutes.

If you want the potatoes to brown, cut the top of the bag 10-15 minutes before the end of cooking.

Ingredients

• 1 onion;
• 1 carrot;
• 2–3 tablespoons of vegetable oil;
• 500 g mushrooms;
• 1 kg of potatoes;
• water;
• salt - to taste;
• ground black pepper - to taste;
• 2 dried bay leaves.

Preparation

Cut the onion into small cubes and grate the carrots on a coarse grater. Heat the oil in a deep frying pan and fry the onion until soft. Then add carrots and fry lightly.

Cut the mushrooms into small pieces and add them to the vegetables. Cook, stirring, over medium heat until lightly golden brown.

Coarsely chop the potatoes. Place it in a frying pan and pour hot water so that the pieces are almost completely covered. Simmer over medium heat, covered, for about 20 minutes until soft.

5 minutes before the end of cooking, add salt, pepper, bay leaves and stir. You can also use other seasonings to suit your taste. Leave before serving ready dish Cover for 15-20 minutes and remove the bay leaves.

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Ingredients

For 2 pots:

• 4–5 potatoes;
• 1 onion;
• 200 g mushrooms;
• 2 tablespoons vegetable oil;
• salt - to taste;
• ground black pepper - to taste;
• 4 tablespoons of sour cream;
• 4–5 tablespoons of water;
• 2 tablespoons butter.

Preparation

Cut the potatoes into slices, the onions into half rings, and the mushrooms into large pieces. Lightly fry the onions and mushrooms in hot vegetable oil until golden brown.

Place some of the potatoes, onions and mushrooms in the pots. Repeat layers, seasoning with salt and pepper. The top layer should be potatoes.

Mix sour cream and water until smooth. Place a spoonful of butter on top of the potatoes and drizzle sour cream sauce.

Close the pots with lids and bake for 30 minutes at 200 °C. Remove the lids and cook for another 10 minutes to brown the potatoes.

Ingredients

• 2 tablespoons flour;
• 600 ml milk;
• salt - to taste;
• ground black pepper - to taste;
• 1 teaspoon dried thyme;
• 3 cloves of garlic;
• 1 onion;
• 1 kg of potatoes;
• 500 g mushrooms;
• 200 g hard cheese.

Preparation

In a frying pan, stirring lightly, lightly fry the flour until golden brown. Pour in the milk little by little, whisking constantly to avoid lumps. Season the sauce with salt, pepper and thyme.

Finely chop the onion and garlic. Add the vegetables to the sauce, stir and cook for another 5 minutes over low heat.

Cut the potatoes into thin slices, and the mushrooms into slices or small pieces. Grease a baking dish with butter. Place half the potatoes there, spread the mushrooms on top and brush them with half the sauce.

Add the remaining potatoes and spread the other half of the sauce over them. Bake at 190°C for approximately 45 minutes. Then sprinkle the dish with grated cheese and cook for another 10 minutes.

Ingredients

• 4–5 large potatoes;
• 150 g of mushrooms (champignons are best);
• ½ bunch of dill;
• salt - to taste;
• ground black pepper - to taste;
• 2-3 tablespoons of vegetable oil.

Preparation

Make several transverse deep cuts on each potato at a distance of approximately 5 mm from each other. To avoid accidentally cutting the potatoes completely, place wooden sticks under them.

Cut the mushrooms into small cubes. Mix them with chopped dill, salt and pepper. Carefully stuff the mushroom filling into each cut of the potato.

Place the stuffed potatoes on a lined baking sheet and brush with oil. Cover with a second sheet of foil and place in an oven preheated to 200°C for 30–40 minutes. Then remove the foil and cook for another 5-10 minutes until the potatoes are browned.

Roasting may take longer depending on the size of the vegetables. Pierce the potatoes with a fork or knife: if they are soft, you can remove them from the oven.

Ingredients

• 350 g mushrooms;
• 1 onion;
• 1 tablespoon butter;
• 1–2 tablespoons vegetable oil;
• 1 kg of potatoes;
• water;
• salt - to taste;
• ¼ teaspoon ground nutmeg;
• 2 dried bay leaves;
• 120 g sour cream;
• 1 bunch of dill.

Preparation

Cut the mushrooms into large pieces and the onions into small cubes. Melt butter in a deep frying pan and add vegetable oil. Fry the mushrooms until golden brown. Add onion and cook until soft.

Place potatoes, cut into large cubes, into the pan. Pour in as much hot water so that the potatoes are covered almost completely. Add salt, nutmeg and bay leaf and simmer over medium heat for about 20 minutes until the potatoes are soft.

Pour 4-5 tablespoons into sour cream warm water and stir. Add to potatoes and mushrooms and simmer for another 5 minutes. At the end of cooking, add chopped dill, stir and remove the bay leaf.

There are thousands of ways to prepare the most popular root vegetable in the world, because each National cuisine has his favorite dishes. In our area, potato tubers are boiled, baked, mashed and used in fillings, but one of the most popular is the recipe for frying potatoes with mushrooms in a frying pan.

It would seem that to prepare this treat you just need to use the usual classic recipe, but even in preparing this simple dish there are at least three different options cooking.

How and how much to fry mushrooms with potatoes

Method No. 1: frying potatoes, mushrooms and onions together

The simplest, most delicious and quick way preparing potatoes with mushrooms - fry the ingredients together with the onions in a frying pan:

• If you are using champignons, then first place the tubers cut into cubes on a hot, oiled frying pan.
• Fry the potatoes for 5 minutes high fire, then add chopped onion into half rings or cubes and chopped mushrooms into small slices.
• Now fry everything together until cooked, and most importantly, until a golden brown crust forms on the potatoes and mushrooms.
• Salt and sprinkle the dish with spices 1 minute before turning off the stove.

What to do if wild mushrooms

If you decide to use fresh wild mushrooms, then you first need to boil them (20 minutes) in salted water, then drain them in a colander and dry.

After this, we send the mushrooms to fry in oil in a hot frying pan for 10 minutes until the released moisture evaporates. Then add the onion, and after a couple of minutes, the potatoes. Next, cook the dish until the potatoes are ready.

Method No. 2: separate frying of dish components

Cook the potatoes over high heat in vegetable oil for 10-15 minutes until soft and crusty. Fry the mushrooms in a separate frying pan along with the onions for 10-15 minutes.

If these are wild mushrooms, then they need to be boiled before frying. 5 minutes before the end of cooking, mix the onion and mushroom frying with potatoes and simmer under the lid over medium heat for another 5 minutes.

If the recipe calls for greens, they should be added to the dish along with salt and pepper just before turning off.

Method No. 3: mixing dish components at the consumption stage

The third option is the best solution for the original holiday dish. Thanks to this method The potatoes and mushrooms turn out smooth and beautiful, but they can only be combined in a plate.

• Cut the potatoes into thin cubes and fry them in hot oil in batches so that the cubes lie side by side in the pan (or the potatoes can be deep-fried).
• As for the mushrooms, they should be chopped into 5-7 mm plates and fried in butter until golden brown.
• Chop the onion into rings and also fry (separately) until soft and lightly browned.
• Now mix all the ingredients carefully and serve. You can do it differently, for example, put potatoes on a serving plate, place a portion of mushrooms on top of it and cover the dish with onion rings and finely chopped herbs.

How to fry potatoes with mushrooms

Ingredients

• — 6-8 pcs. + -
• — 500 g + -
• - 1 PC. (large) + -
• Green onion feathers- 1 bunch + -
• - 1 bunch + -
• - 2 cloves + -
• - to taste (≈1 tsp) + -
• Peppercorns (black peas)- ½ tsp. + -
• — 100-120 ml + -

How to fry mushrooms and potatoes in a frying pan

If you have mushrooms at your disposal (it doesn’t matter - fresh, frozen or canned), then you can easily make an excellent, tasty, satisfying lunch with your own hands... and in just half an hour. But how to cook potatoes with mushrooms in a frying pan, our step by step recipe.

1. Wash the potato tubers, peel them, and cut them into bars. If desired, you can chop the potatoes into cubes or random small slices.
2. Chop the onion into half rings or strips. But if you prefer small cuts, you can chop it into cubes.
3. Cut the mushrooms into slices, slices or large cubes.
4. Now put the frying pan on medium heat, pour half of the oil (of the volume specified in the recipe) into it and fry the onion in it until transparent.
5. Then we put fresh mushrooms, increase the heat and cook them for 10-15 minutes until golden brown.

If you are using not fresh, but boiled-frozen or canned mushrooms, then first of all we put them in the frying pan. Cook until the water evaporates, add oil, add onion and fry until golden brown.

6. Ready mushrooms and remove the onion from the frying pan, and add oil to the empty container and lay out the potatoes, which should be fried for 15 minutes with constant stirring over medium heat (or slightly above medium), without covering the frying pan with a lid.

7. When the potatoes are almost ready, combine them with mushrooms and onions, stir, cook for another 3 minutes.

It is best to serve such aromatic potatoes with mushrooms with a salad of fresh vegetables and herbs. You will learn how to prepare such a snack at home from our articles on the website.

Fried potatoes with mushrooms: food replacement

Dried mushrooms instead of fresh

Instead of fresh, frozen or canned mushrooms, you can also use dried ones. However, before use, they should be soaked for 1 hour in cool water, then rinsed thoroughly and boiled for 20 minutes.

Dried mushrooms make the potatoes even more flavorful.

Potatoes with mushrooms can also be fried with sour cream sauce. This way the dish acquires a rich creamy aroma, special tenderness and juiciness.

To do this, at the stage of mixing potatoes with mushrooms, add 200 ml of sour cream to the frying pan and simmer the dish over low heat under the lid for 5 minutes.

Use additional vegetables for flavor

Additional ingredients, such as eggplant, zucchini, fresh tomatoes and sweet peppers, will help make the classic dish even more tasty and interesting. It is best to add vegetables when frying mushrooms, and only then combine the prepared assortment with prepared potatoes, herbs and spices.

Spices for snacks

Basil, paprika, as well as oregano and nutmeg in small quantities can enrich the taste of the dish. But it is worth remembering that all spices are good in moderation.

Do you know how to make this incomparable dish even tastier? Before mixing potatoes with mushrooms, you first need to fry tender slices of chicken or veal in a frying pan until tender. And then you can fry the potatoes with mushrooms and mix them with the fried meat.

Experiment for your health and get a lot of gastronomic pleasures from your favorite dish. Let the warm aroma fried mushrooms with browned potatoes stimulates the appetite and warms the soul even in the worst cold weather.

Bon appetit!

How to deliciously fry crispy potatoes in a frying pan

Households love it when fried potatoes are cooked with a golden brown crust so that they become the queen of the table. Our chef will show you how to properly fry potatoes in a frying pan: tasty, crusty, crispy, just like French fries.

On days of fasting mushroom dishes They help us out a lot - we can’t eat any animal products, but we still want to eat. So mushrooms, potatoes, porridge and pasta are used. Well, of course, they include all sorts of vegetables, either fresh or canned. It turns out to be a satisfying and tasty lunch or dinner without consuming foods prohibited during this period. Mushrooms are also an excellent salvation for vegetarians who do not consume animal proteins, and proteins are essential for the body.

Today I’ll tell you how to cook for everyone favorite dish: potatoes with mushrooms, fried in a frying pan, I will give a step-by-step recipe with photos, and a few more interesting recipes and tips on how to prepare all this tasty and healthy food using dried mushrooms, fresh forest and store-bought, frozen and pickled.

So, potatoes with mushrooms, step-by-step recipe in a frying pan

Ingredients:

• 300 g champignons
• 5-6 potatoes
• 1 onion
• Oil for frying
• salt, basil, pepper, herbs optional

If you don’t have time, you can cook in 2 frying pans at once. If there is only one frying pan and time allows, cook one at a time.

So, initially put the frying pan on high heat (be sure to be clean so that nothing burns on it). Once it warms up well, add a little oil. We cut the onion randomly, I usually cut it into half rings or into cubes. Fry until Pink colour onion

While it is roasting, I prepare the mushrooms (I wash and dry them, remove the skin in advance).

We cut the champignons into thin slices, and when the onion reaches the condition, we throw the mushrooms into it.

While frying, stir with a spatula periodically until the moisture evaporates from the mushrooms (but do not dry them out!).

Advice: if you want the potatoes to be crispy, cut them into thin slices and fry them in large quantities oils, ideally deep-fried. And don't close the lid. If you want the potatoes not to be fried, but more stewed, after frying over high heat for about 10 minutes, when they brown a little, turn the heat down to low and cover with a lid.

When the potatoes are ready, add the mushrooms and simmer for another 5 minutes. At the same time, add some salt, sprinkle with pepper, you can crush 1-2 cloves of garlic or finely chop it. You can add a little basil and fresh herbs (at the very end).

That’s it, our potatoes with mushrooms in a frying pan are ready, you can serve them to your household. Pickled cucumbers, tomatoes, or whatever you choose from the recipes presented on the page are perfect for it.

Other options for cooking fried potatoes with mushrooms in a frying pan

We prepared a dish with store-bought champignons. It's delicious, but if you have the opportunity to use wild mushrooms, it will be much tastier and more aromatic. Porcini mushrooms, chanterelles, boletuses, and so on are perfect here. Just a caveat: the forest mushrooms need to be washed, boiled for about 15 minutes, drained, rinsed again, dried and only then start cooking. You also need to remember that when fried, mushrooms significantly decrease in volume and that they produce liquid, so it is not recommended to put them right with the potatoes, otherwise you will get steamed potatoes instead of fried ones.

Potatoes with mushrooms in one pan

This recipe has its own nuances, let's look at them. So, to fry potatoes with mushrooms in a frying pan at the same time, without using two frying pans, we do this:

Initially, as in the option above, fry the onion, then brown the mushrooms, let the moisture evaporate and then add thinly sliced ​​root vegetables to the frying pan, in thin strips, otherwise it will take a long time to fry and the mushrooms will have time to dry out.

In order for the potatoes to turn out golden brown in this case, you need to cut them, let them stand in water for a while (about half an hour), they will release starch, then rinse them, dry them and put them on the mushrooms. First, let it fry, cover with a lid, and turn the heat down to low.

Of course, with this option you won’t get the same golden brown crust that you can get by frying the potatoes separately. But it’s also delicious, and if you don’t have enough time, you can cook it that way.

Potatoes with dried mushrooms

If you have stocked up on dried mushrooms since the summer, great! They give such a wonderful aroma when cooking, just a miracle!

Initially, pour hot water or milk over the mushrooms, let them sit, swell, and return to their former beautiful shape and volume. Then they need to be boiled - either in salted water, or by adding water to milk, for about 15 minutes. Drain the liquid by placing the mushrooms in a colander. Moreover, be careful that they do not add excess water to the pan during cooking. Then everything follows the description of the first step-by-step recipe.

Potatoes with pickled mushrooms

If you find a jar of pickled honey mushrooms in the basement, let’s put them to use and cook them with potatoes in a frying pan. They initially need to be washed well, free of spices and salt, dried and then in order, either in one frying pan, or in two at the same time.

Look also how to cook deliciously, step-by-step recipe with photos.

Adviсe:

1. If you buy mushrooms at the market, be sure to look closely at them so that there are no worms or spoiled ones; we don’t need them.
2. If, when purchasing mushrooms, even the slightest doubt arose about their suitability and edibility, avoid them; mushroom poisoning is very dangerous and common.
3. If you brought mushrooms from the forest, they will definitely have a lot of soil and sand, soak them carefully, without being lazy, rinse everything and put it away, otherwise you will get an unpleasant surprise in the form of earth crunchy on your teeth. And it’s important: be sure to boil them for 15 minutes and rinse them again.
4. Add herbs, spices, and salt literally before turning off. If you use garlic, which will add a unique aroma and piquancy, throw it in just before turning it off.
5. When preparing mushrooms with potatoes, remember that this is a dish for lunch, do not serve it for dinner, it takes a long time to digest and you will be very uncomfortable sleeping.
6. Do not give mushrooms to children, they have the structure of a sponge, they absorb everything that gets into themselves, and can harm the child’s body. For the same reason, do not collect mushrooms by the roadside or near industrial enterprises. Only in the forest, far from the city and roads.
7. Remember, as soon as even a small frost hits, you cannot pick mushrooms and eat them!
   Do not store mushrooms in a warm place or in tightly closed containers.
8. Having brought mushrooms from the forest, immediately begin processing them.
9. When frying, do not turn the potatoes often, otherwise you will break the structure and get a mush instead of beautiful slices.
10. When preparing a dish, take a heavy frying pan, preferably cast iron, with a thick bottom, then the dish will turn out excellent.
11. The dish can be prepared in a slow cooker, but in it everything turns out more stewed. Although there is a way out: just at the end of cooking, open the lid and cook until browned.
12. Excess spices will spoil the aroma of mushrooms; a little pepper, basil and herbs, 1-2 cloves of garlic will do. By the way, if you have a dried mushroom lying around somewhere, you can crumble it into a frying pan when cooking, your dish is guaranteed to have a crazy aroma!
13. If you want to cook potatoes with mushrooms on festive table, you can do this: deep-fry the potatoes, cut into cubes, fry the mushrooms and onions separately, chop the greens. Before serving, place potatoes on a plate (a shared dish) and a pile of mushrooms on it. Sprinkle with herbs on top - it will be beautiful and festive.
14. Thaw frozen mushrooms gradually, slowly, so that excess moisture is removed; it is better to start this process in the refrigerator in the evening, and the next morning you can already cook.

You can also add fried vegetables to the finished dish: zucchini, sweet peppers, tomatoes. Experiment and delight your loved ones with delicious dishes!

Potatoes with mushrooms, one of the simplest and most delicious Lenten recipes. Its preparation requires a minimum of ingredients and time, but despite this, the taste of the final dish is so excellent that you want to eat it again and again. And what could be better than soft, tender potatoes with a golden crispy crust, complemented by aromatic mushrooms combined with fried onions and fresh herbs?

Another advantage of this dish is that mushrooms are an excellent substitute for meat, both in terms of their rich taste and nutritional value - they contain protein, vitamins, mineral compounds and dietary fiber with a minimum of fat and calories. Especially high content Dried porcini mushrooms differ in protein - they contain twice as much more protein than in beef and fish. All this makes potatoes with mushrooms satisfying Lenten dish, the preparation of which does not take much time and effort.

Potatoes and mushrooms are a wonderful culinary duo. In traditional Russian cuisine, the combination of these ingredients was intended to help survive the cold, harsh climate. These foods were intended to give people as much warmth and energy as possible, so the combination of starchy foods high in carbohydrates and foods high in protein or fat became the basis of Russian cuisine.

Potatoes with mushrooms can be prepared different ways- for example, it’s trivial to fry both ingredients together, make potato casserole with mushrooms or stuff potatoes with mushrooms and bake in the oven. If you supplement potatoes with mushrooms with various additives, for example, herbs, spices or sauce, a familiar combination can be turned into a new interesting dish. Additionally, using different types mushrooms, you will get a new dish every time. Suitable for preparing potatoes with mushrooms various types mushrooms in any form - fresh, frozen, dried and even pickled. For example, these can be champignons, oyster mushrooms, porcini mushrooms, chanterelles, honey mushrooms, saffron milk caps, boletus, aspen and boletus. Do not forget that frozen mushrooms must first be thawed before cooking by draining the resulting liquid, and dried ones must be poured with boiling water for about 5 minutes until they swell. If you're frying potatoes with dried mushrooms, add some of the cooking liquid left over from soaking the mushrooms - this will make the potatoes incredibly flavorful. "Culinary Eden" has selected for you the most delicious recipes potatoes with mushrooms, which are not difficult to prepare.

Ingredients:
800 g potatoes,
500 g fresh or frozen mushrooms (white, chanterelle or champignon),
2 medium onions,

salt to taste.

Preparation:
Heat the oil in a large frying pan and fry the chopped onion until soft. Add the sliced ​​mushrooms and cook over medium heat, stirring occasionally, until the liquid has completely evaporated - about 20 minutes. Add peeled and sliced ​​potatoes. Stir, reduce heat to low, cover and fry until potatoes are soft. Tip: you need to stir often enough, as the onions and mushrooms can burn.

Ingredients:
4 large potatoes,
600-700 g champignons or a mixture of mushrooms,
1 small onion
2 cloves of garlic,
4 tablespoons vegetable oil,
50 g butter,
1/2 cup vegetable or mushroom broth,
1/2 teaspoon dried thyme,
salt and ground black pepper,
green onions or parsley.

Preparation:
Preheat the oven to 220 degrees. Wash the potatoes in their skins thoroughly, prick them all over with a fork and rub with 1 tablespoon of vegetable oil. Place on a foil-lined baking sheet and bake for 1 hour or until done.
Meanwhile, in a large deep frying pan, heat the remaining vegetable oil over medium heat. Add chopped onion and garlic, fry for about 5 minutes. Increase heat and add chopped mushrooms, thyme, salt and pepper. Fry until the mushrooms become Brown, and the liquid from them will not evaporate, about 10 minutes.
Carefully cut the top of each potato lengthwise, just short of the end, to create an indentation. Place mushrooms in the cavity and sprinkle with chopped herbs. Serve dish with additional mushrooms.

Potatoes with mushrooms tomato sauce in a pot

Ingredients:
800 g potatoes,
250 g dried mushrooms,
2 carrots,
2 onions,
4 cloves of garlic,
5 tablespoons of tomato paste,
2 tablespoons vegetable oil,
8 bay leaves,
8 allspice peas,
salt and ground black pepper to taste,
water or broth (vegetable or mushroom),
dill or parsley.

Preparation:
In a frying pan, fry the chopped onion until golden brown. Add grated carrots and fry for about 5 minutes. Evenly distribute the chopped potatoes and dried mushrooms between 4 pots (there is no need to pre-soak the mushrooms). Dilute tomato paste in 3 glasses of water or broth, add salt to taste and distribute the liquid between the pots. Top up required amount water or broth until the liquid almost covers the contents. Add chopped garlic, 2 bay leaves and 2 allspice peas to each pot. Place onion and carrot mixture on top. Cover with a lid and bake in an oven preheated to 200 degrees for about 40-50 minutes until the potatoes are soft. Serve the dish sprinkled with chopped herbs.

Potatoes baked with mushrooms, onions and herbs

Ingredients:
700 g potatoes,
1 tablespoon vegetable oil,
500 g champignons or oyster mushrooms,
4 large onions,
6 cloves of garlic,
1/2 tablespoon dried rosemary,
1/2 tablespoon dried thyme,
salt and coarse pepper to taste.

Preparation:
Preheat the oven to 250 degrees. Cut the potatoes into thick slices and mix with vegetable oil. Place on a baking sheet and bake for about 20 minutes. Cut the mushrooms in half or into quarters if they are too large. Cut the onion into quarters. Toss potatoes with mushrooms, onions, peeled garlic cloves and herbs and bake for another 20 minutes until golden brown. Add salt and pepper to taste. Serve immediately.

Ingredients:
1 kg potatoes,
500-600 g fresh or frozen mushrooms,
2 onions,
2 large tomatoes
100 g olives,
250-300 ml vegetable or mushroom broth,
vegetable oil,
salt and spices to taste,
green onions, dill or parsley.

Preparation:
Fry the onion in vegetable oil until soft, add chopped mushrooms and fry for about 10 minutes. Lightly salt and add spices to taste. Boil the potato halves in salted water until half cooked, then cool and cut into thick slices. Place 1/3 of the potatoes in a greased baking dish and place half on top mushroom filling, half the tomato slices, half the chopped olives, repeat the layers again and finish with a potato layer. Pour vegetable or mushroom broth over the dish, cover the dish with foil and place in an oven preheated to 180 degrees for 20 minutes. Remove the foil and bake for about 15 minutes until golden brown. Sprinkle the casserole with herbs and serve.

Potatoes with mushrooms are a dish that simply cannot fail, since these two ingredients are very successfully combined in culinary practice in many variations. Experiment and make your loved ones happy!

Among the many different different dishes There are some that can safely be called culinary classics. Their preparation sometimes requires “not picky” ingredients, but the taste leaves no one indifferent. Often such dishes play the role of a “magic wand”. For example, potatoes with mushrooms in a frying pan - a win-win for the lunch menu. And there is no shame in serving such a dish to unexpected guests.

We invite you to consider a variation of preparing potatoes with frozen mushrooms - oyster mushrooms. The ingredients are supplemented with vegetables: carrots and onions, as well as fresh herbs.

Taste Info Main courses made from potatoes / Second: mushrooms / Fried potatoes

Ingredients

• potato tubers – 5-6 pieces;
• frozen mushrooms – 0.2 kg;
• carrot – 1 piece;
• vegetable oil – 50 ml;
• onions – 1 piece;
• table salt - to taste;
• ground pepper (red) - to taste;
• fresh herbs - 2 sprigs.

How to cook delicious potatoes with mushrooms in a frying pan

In this recipe, we start by chopping the vegetables.

So, grate the peeled carrots. Take a grater with large cells. Simply finely chop the pre-peeled onion.

Pour vegetable oil into a suitable frying pan. Heat it up and then add chopped vegetables for sautéing. Reduce heat, fry carrots and onions for 2-3 minutes. Don't forget to stir periodically.

This recipe uses frozen mushrooms. Therefore, they need to be taken out of the freezer in advance so that they have time to thaw before the start of cooking.

While the vegetables are roasting, cut the mushrooms into small pieces. Place them in a frying pan. Continue frying the ingredients in the pan for another 5 minutes.

Using a regular knife, cut the prepared peeled potato tubers into half rings or thin bars (as you prefer).

Transfer the chopped potatoes to the frying pan with the vegetables and mushrooms.

Add potatoes to taste. Season with ground red pepper. If desired, you can use a special seasoning for potato dishes.

Fry everything over moderate heat until full readiness potatoes. Stir the ingredients in the pan. As soon as the potatoes are in the “right condition,” sprinkle the finished dish with chopped fresh herbs. Rinse it first and dry it with a paper towel. If fresh herbs are not available at the time of preparing potatoes with mushrooms, then replace them with dried ones.

Simple but very tasty dish Potatoes and mushrooms in a frying pan are ready!

Cooking tips:

• The most correct ratio of components is considered to be: one part potatoes + half mushrooms + one third onions. However, everyone listens to their own taste preferences, so the advice remains advice that is optional.

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Potatoes with mushrooms in a frying pan with sour cream

Fried potatoes with mushrooms is a traditional dish that has long been loved. A skillful housewife will prepare a super dish from simple ingredients, the aroma of which will gather the whole family around the table in the blink of an eye.

Frying mushrooms and potatoes in a frying pan means providing lunch or dinner without any hassle. This dish is especially relevant when everyone is terribly hungry and there is no strength to wait for food for a long time.

If the food is prepared correctly, it will outshine any meat or fish product. Extraordinary delicious potatoes, fried with real forest mushrooms. They can be either fresh or dried.

The option with champignons, which are always on the shelves, is no less successful.

If strictly followed traditional recipe, then you need to use rich sour cream, rustic. But many have already become accustomed to the store-bought product, and it seems no less tasty. Sour cream can easily be replaced with thick cream.

Fresh herbs - dill, parsley - perfectly complement the dish.

Ingredients:

• mushrooms (forest) – 0.5;
• potatoes – 0.6 kg;
• sour cream – 0.4 l;
• onion (large) – 1 pc.;
• greens (any) – 5 sprigs;
• garlic – 2 cloves;
• salt and pepper mixture;
• cheese – 150 g;
• vegetable oil.

How to cook:

1. To prepare the dish you will need two frying pans. It is possible that this cooking option is somewhat complicated, but the result is worth it.
2. First of all, let's deal with mushrooms. No matter how well-known mushroom pickers we are, to avoid problems, boil them in salted water for about twenty minutes. Let's throw an onion there. If it does not darken, then we can calmly continue cooking.
3. Dry the mushrooms and cut into small pieces.
4. Place them on the surface of a frying pan heated with oil. Fry the mushrooms until the moisture has completely evaporated.
5. A few minutes (for example, 5) before the end of cooking, add sour cream and stir. Cover with a lid and simmer over low heat for another seven minutes.
6. At the same time, prepare a second frying pan, heat the oil and fry the onion, cut into small pieces. When it turns golden, place it on a separate plate.
7. Add oil to the frying pan and add potato pieces. Peeled tubers can be cut into strips or cubes. We do not touch the potatoes for a couple of minutes so that they have time to fry. Then mix with a spoon or move the frying pan back and forth, like real chefs. We do not cover the dishes with a lid.
8. Fry the potato pieces until done. Salt, sprinkle with pepper and chopped herbs a few minutes before the end of the process. Be sure to mix.
9. Place the potatoes and onions in a frying pan with the mushrooms and stir.
10. Coarsely grate the cheese and pour it onto the vegetables.
11. Continue frying the mushrooms and potatoes in the pan, covered with a lid, for another five minutes.
12. Finely chop the garlic. Sprinkle the dish with it when serving.

Cooking tips:

• You should not cut the potatoes too thin or small. It will quickly lose its shape and turn into fried puree. Although there will certainly be connoisseurs of this particular consistency.
• The most delicious combinations with potatoes are porcini mushrooms, boletus and chanterelles. Honey mushrooms and boletus are slightly inferior.
• To prevent the potatoes from sticking together in the frying pan, you need to keep them chopped in cold water. And then be sure to dry it.
• You should not wash fresh mushrooms with water for too long and diligently. They will draw in additional moisture and will not fry, but cook.
• Sour cream may be under the influence high temperature Curl in a frying pan. To prevent this from happening, first pour in two or three tablespoons of boiling water. And then boldly add sour cream.