Sometimes we forget simple recipes that we cook more often during the mushroom season. Especially when they harvested fresh potatoes and went to the forest for mushrooms. Mushrooms in a basket, may be different - boletus, porcini, mushrooms, or any others. You can use one type, or all together. You can cook in pots in the oven or in a pan. A common ingredient in this is sour cream. It’s not tasty to cook, it just won’t work ... The mushroom aroma will stand in the whole kitchen, and fried mushrooms with onions, you can spread it on fresh bread, like a sandwich, and try not just for salt, but to feast on wild mushrooms, biting with a spoon thick sour cream.
And remembering the still warm autumn days, I wanted to cook potatoes with mushrooms and sour cream, using the most affordable mushrooms - champignons. I didn’t want to take artificial mushrooms, or any others. The most optimal and correct option if you don’t have real mushrooms on hand, use champignons. They will turn out very tasty and satisfying.
The recipe you will see is very simple and quick to make. At the same time, it deserves attention on any table, at any time of the year.
- Potatoes (preferably fresh new potatoes)
- Mushrooms (you can use any, I have champignons)
- Onion (for sautéing with mushrooms)
- Sour cream (5-7 minutes before readiness a couple of tablespoons)
- Salt pepper - to taste
These ingredients can be used to cook potatoes with mushrooms in the oven. If you do it on a baking sheet, then simply alternate layers, starting with potatoes, then overcooked onions with mushrooms, and grease with mayonnaise or sour cream on top. In pots, the same thing, only you can put a little more onion and mushrooms in a layer on top of the potatoes, and in addition, finely chopped chicken, and sour cream on top. Get potatoes in pots with broth inside. Delicious!
We will consider step by step photo a recipe for stewed potatoes in a pan, which is exactly the same in taste and composition of the broth as in pots. And here no extra words are needed, because this is the simplest stewed potato in sour cream. So let's get down to business...
Stewed potatoes with champignon mushrooms in sour cream
First of all, we cut mushrooms, onions and potatoes. The photo below shows approximate proportions. Onion about 1 large head, or 2 small ones. Mushrooms are about a third of potatoes, given that they will decrease in volume when frying in a pan. In general, this is a recipe that is made by eye. And you can’t go wrong here, and nothing bad will happen if you get a little more mushrooms or onions than in the photo ...
It is better to cut the potatoes into strips, because if it is large, it will not have time to cook. It is important to finish the recipe at that moment so that the potatoes are evenly saturated with the aroma of mushrooms, and the mushrooms themselves are not overexposed in the pan. Because, initially, we will already fry them with onions. And at the same time, the potatoes should not only cook evenly, but also due to fine cutting (0.4 millimeters, literally straws), we reduce the cooking time. Of course, you don’t need to mess around with slicing potatoes for a very long time. Everything is done quickly and by eye!
Step by step photo recipe
Step 1. Fry the onion for literally 5 minutes, until golden brown, and then send the chopped mushrooms. The frying pan is preferably thick-walled, with high edges, so that it is convenient to stir, and the potatoes are stewed not only from below, but also from the edges. On the thin frying pan, it may not be possible to execute the recipe as in the oven, because the potatoes themselves may turn out to be damp. We will come back to this, but for now, fry the mushrooms with onions for literally another 5 minutes, be sure to stir ...
Step 2 Literally 7 minutes after the start of cooking, you can send potatoes. Do not rush to mix immediately. Let the aroma of mushrooms with onions remain under the potato shell, and thereby smoothly begin to envelop each slice of potato. Stirring immediately, you get a completely different taste.
By the way! Do not forget to salt the mushrooms with onions during frying. This was also mentioned at the very beginning of the article, not in order to try them with bread and refresh, but in order to start the salting process at the beginning of cooking, and not just at the end. Thus, the dish will turn out to be more saturated in taste. Do not rush to salt the potatoes, we will come to this later ...
We soaked the potatoes with a mushroom aroma for a couple of minutes, and now you can safely mix, thereby evenly distributing the mushrooms over the potatoes.
It's been 15 minutes since the pan was heated up. The potatoes are half cooked, but we are not in a hurry to fry them, as we are stewing them. We should get a juicy and rich mushroom taste in sour cream broth ...
Step 3 It's time to add a couple of large spoons of sour cream. Sour cream can be evenly distributed over the entire top layer of potatoes, or you can immediately add water.
What water to add for extinguishing - cold from a jug or hot boiled?
Here the question is not in water, but in the products that we put out. If we stew solid foods that are strong in composition, such as meat, then you can pour boiled water, and we won’t spoil anything. If, however, you already have an onion and it has a shape and a light crunch when eaten, then with boiling water it will instantly change its structure and become like porridge. Naturally, this will affect palatability dishes. Therefore, using more “gentle” products, in terms of their molecular structure, it is better to add neutral water - room temperature. A sharp jump from frying to ice water will also adversely affect the tighter potatoes, and some of them will crumble. Simply, you can get not stewed potatoes with mushrooms, but porridge from a set of products ((.
I use water from a pitcher at room temperature. I pour it evenly around the edges of the pan so that when it reaches the hot bottom, the water immediately starts to boil. But at the same time, the process for the ingredients will be smooth, and none will lose their shape. It will turn out very tasty!
Pour in about enough water so that the top layer of potatoes is on the outside. It is not necessary to completely fill with water, as there will be an overabundance of it, and mushroom sour cream broth will not work. There will be no rich taste!
Water in our case is required only so that the potatoes are completely cooked, and there is a little broth left. At the same time, it should quickly boil away, and it is at this stage that it is important to salt the potatoes . This is the final stage of not only salting, but also cooking ...
Step 4 A couple of minutes before readiness, you can put another spoonful of sour cream, and cover with a lid, the steam has finalized the dish in terms of taste.
Step 5 Once again, you can try the potatoes for readiness and salt. And if everything is fine, we pepper the dish, cover it with a lid not completely, and remove it from the stove. You can add greens if you like.
Stewed potatoes with mushrooms and sour cream - ready! It's time to serve. On the edge, you can add thick sour cream. It turns out very tasty and satisfying. Try to cook the recipe using step by step photos.
Bon appetit!
It is unlikely that such a dish as mushrooms stewed in sour cream with potatoes requires a special presentation. From the mere mention of it, an incredible forest aroma comes from the plate.
Today we will tell you how to properly and quickly cook mushrooms fried with potatoes and sour cream - hearty and tasty dish for dinner with family. To learn all the subtleties and secrets of this process, see our simple detailed recommendations. And here is the first step by step recipe with photo.
Stewed mushrooms in sour cream with potatoes - in a frying pan
A fairly simple dish for which you can use both frozen and seasonal mushrooms. If you cook potatoes with fresh gifts of the forest, the aroma will be fabulous.
Ingredients
Servings: - +
- potato 500 g
- onion, large1 PC.
- white mushrooms 300 g
- sour cream (fat content 20%)100 g
- sunflower oil50 ml
- ground pepper to taste
- salt to taste
- fresh dill a few branches
per serving
Calories: 193 kcal
Proteins: 6.1 g
Fats: 5.8 g
Carbohydrates: 29.1 g
45 min. Video recipe Print
Pour a little oil into a well-heated frying pan, add the onion, which is pre-finely chopped into small cubes. Fry until the pieces are almost translucent.
Add chopped mushrooms to the browned vegetable.
At this time, peel the potatoes and chop them into medium-sized bars.
When excess moisture has evaporated in the pan (at this time, you need to constantly stir the mass, because it can stick to the surface), add the potatoes.
As soon as the root crop becomes soft enough (after 15 minutes), put fat sour cream on it. Cover with a lid and simmer for another 20-25 minutes. Vegetables should be stewed, so add a little water if the mixture is too thick.
At the end, season with pepper (preferably freshly ground) and salt to taste. Serve hot for sampling immediately, garnished with chopped dill.
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Posh! Gotta fix it
Advice: before frying mushrooms, we recommend boiling them first until half cooked, and then decant. The frozen product can not be subjected to these manipulations, it is enough to defrost it and place it in a pan. This is especially true for mushrooms.
Stewed potatoes with mushrooms and sour cream in pots
Fried champignons with onions, potatoes and fat sour cream, baked in the oven - a great idea for a solemn feast.
Time for preparing: 1 hour
Servings: 8
The energy value
- caloric content - 235.1 kcal;
- proteins - 6.8 g;
- fats - 10.9 g;
- carbohydrates - 27.5 g.
Ingredients
- champignons - 500 g;
- sour cream - 400 ml;
- potatoes - 1 kg;
- butter - 50 g;
- spices - to taste;
- wheat flour - 1 tbsp;
- onion - 1 pc.;
- fresh dill, small bunch - 1 pc.
Step by step cooking
- Pass the onion in a melted piece of butter, which is first cut into half rings, and then divided in half again. You should get thin quarters of the onion.
- Add champignons, chopped into narrow slices. Simmer over medium heat until light browning appears. Pour flour - it will provide the necessary density in the final result.
- Peel the potatoes, cut into circles about seven millimeters thick, add fried mushrooms and onions to it, pour in sour cream and add greens. Mix with spices and salt.
- Divide the mixture into pots or one large dish. Send to the oven for 40 minutes (temperature - 200 degrees). If desired, you can sprinkle with grated cheese a quarter of an hour before the end of cooking, and serve with fresh vegetables as an addition.
Important: place the pots with the dish only in an oven that is not preheated to the desired temperatures. Otherwise, you risk getting cracks on the dishes and ruining your dinner. For the same reason, you should not place a hot baking dish on a cold surface.
The described dishes harmoniously combine both tart mushroom flavor and tenderness. dairy product. But the main thing is that in addition to excellent taste, these hearty dishes are very easy to prepare. Bon appetit!
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Posh! Gotta fix it
Every day, all hostesses rack their brains about cooking dinner for the family. After all, you always want it to be fast, tasty, satisfying and please everyone. We offer you a win-win dish of hearty potatoes with mushrooms, and even with sour cream, and we will tell you how to cook it quickly and tasty. So, having chosen for you a dish that meets your requirements, it remains only to please them all at home, which we do not even doubt!
Recipe for fried potatoes with mushrooms and sour cream
Ingredients:
- potatoes (lemon) - 1.2 kg;
- Forest mushrooms(honey mushrooms) - 600 g;
- onions - 2 pcs.;
- vegetable oil- 30 ml;
- pepper, salt - to taste;
- sour cream (25%) - 220 ml;
- fresh dill - 5-10 g.
Cooking
We clean the mushrooms brought from the forest and boil them in well-salted water for at least half an hour. Then put them in a colander and let them drain and cool.
A frying pan, we select a large, wide and with high sides. After pouring the oil into it, put it on the fire until it is completely warmed up, and then put the peeled potatoes cut into arbitrary pieces into it. We fry it until half cooked, not very often interfering, because then it will quickly boil soft. We cut the cooled mushrooms in two, but if they are very small, then leave them whole and put them into potatoes together with finely chopped onions. Sprinkle everything with pepper, salt to taste, mix with a wooden spatula and fry until the potatoes are cooked. Then, add sour cream, mix again and fry it all, another 3-4 minutes. Turn off the gas, sprinkle with finely chopped fresh dill, cover with a lid and let stand for a while.
Stewed potatoes with mushrooms and sour cream
Ingredients:
- potatoes - 900 g;
- champignons (small) - 400 g;
- vegetable oil - 20 ml;
- - 20 ml;
- soy sauce- 4 teaspoons;
- onions - 120 g;
- salt, pepper - 0.5 tsp each;
- - 180 g.
Cooking
Peel potatoes and cut into large cubes. We heat the vegetable oil in a frying pan and fry the potatoes a little on it, not allowing it to be completely fried, set aside from the fire.
Pour into a cast iron skillet olive oil and bake well. Here we spread the champignons cut into 2-3 parts, chopped onions in half rings, pour in the soy sauce and fry everything until the mushrooms are golden. Then we spread the potatoes to them, homemade sour cream and mix all the ingredients, not forgetting to add salt and pepper. We add a glass of warm water to our dish and set it to stew, in the mode of a barely smoldering fire, about 35 minutes after boiling.
Potato baked with mushrooms and sour cream in the oven
Ingredients:
- potatoes - 7-8 pcs.;
- mushrooms (oyster mushroom) - 500-600 g;
- sour cream (20%) - 450 g;
- onion - 150 g;
- gouda cheese - 180-200 g;
- pepper and salt - to taste;
- butter - 80 g.
Cooking
Boil oyster mushrooms in salted water for 15 minutes. We throw the mushrooms into a colander, and after cooling, squeeze them a little from excess moisture and, arbitrarily, but not finely chop.
After peeling the potatoes, cut them into thin circles. We heat the form a little on fire and put a piece into it butter. After the butter has completely melted, spread the potatoes and, 
Evenly distributing it throughout the form, sprinkle with a little salt. Distribute the mushrooms with the next layer, and then the onion, cut thinly into half rings and crush everything with pepper. Pour our potatoes with mushrooms with sour cream and put in an oven heated to 180 degrees. We bake the dish for 45 minutes, take out the form, crush everything with grated hard cheese and put it back until it melts for 5-7 minutes.
Using any of the recipes presented, serve the cooked dish hot and with a glass of tomato juice.
Calories: Not specified
Time for preparing: Not specified
Stewed potatoes with mushrooms in sour cream - tasty and hearty meal for the whole family.
It is very difficult for most people to refuse such yummy things as fried potatoes with mushrooms or. Despite the warnings of doctors about the dangers of fried foods, from time to time you still want to eat something harmful, but very tasty. You don't have to deny yourself the pleasure. By preparing this dish in a slightly different way, the taste will remain almost the same, but there will be much less harm.
So, in our menu today potatoes with mushrooms in sour cream.
So, for cooking you need to take:
- 0.5 kg of potatoes,
- 300-400 g of champignons,
- one onion
- 2-3 tablespoons of sour cream,
- seasoning "Mixture of peppers",
- salt to taste.
How to cook with a photo step by step
Peel potatoes and cut into large pieces. 
Send it to a heated and oiled saucepan. 
Fry for a couple of minutes, stirring constantly. Lower the heat and cover with a lid. 
Clean the mushrooms. Washing them is not worth it, because mushrooms, like a sponge, absorb water and become tasteless. Therefore, it is enough just to carefully remove the top film from the mushroom cap and wipe them with a napkin. 
Next, cut the mushrooms into quarters. 
Send them to the saucepan with the potatoes. 
Add it there. 
Mix everything well, lightly pepper to taste. Cover and leave to simmer for 30 minutes. Do not forget to stir occasionally. 
5-10 minutes before readiness, salt the potatoes with mushrooms in sour cream to taste. Turn off the heat, cool slightly and serve on plates. 
Due to the fact that the potatoes were not fried, but practically stewed in sour cream, the dish turns out to be softer and juicier. And not as bad as regular fried potatoes.
We are also sure that you will like
Peel the onion and cut into large cubes. Peel the carrots and cut into rings or quarters. If you find it faster to grate carrots, do not give up on it. For cooking stewed potatoes in a pan, you certainly don't like the latter. Give your choice to a frying pan with heavy sides - a saucepan. Heat vegetable oil in a frying pan and put onions and carrots in it.
When the onion becomes transparent, add the mushrooms to the vegetables. Mushrooms those that are not very large, cut into 4 parts, small ones can be left as is.
Fry the vegetables and mushrooms in place until the mushrooms become noticeably smaller. This is due to the fact that moisture is evaporated from them. They lose volume and darken. When you see such transformations with mushrooms, you can add potatoes.
10 minutes after frying vegetables with potatoes and rob, add sour cream and chopped dill. Don't forget the spices. If the sour cream is very thick, add a little water. Potatoes should be stewed.
Cover the potatoes with a lid and simmer over medium heat for 25-30 minutes. Ready-made potatoes with mushrooms and sour cream - spread their flavors around the house and will definitely gather everyone for lunch or dinner in a matter of minutes.
See also video recipes:
1) How to stew potatoes with mushrooms in sour cream
2) Potatoes stewed in sour cream with mushrooms
