Great Russia! But in almost all corners you can find mushroom places. Often, the time for picking mushrooms is limited, however, everyone tries to pick up boletus, at least in order to treat themselves fried mushrooms, which were collected a few hours ago with my own hands. Walking through the forest while picking mushrooms is also a very useful and enjoyable experience. It is during this period of time that fresh boletus mushrooms with potatoes are prepared.
This dish is very popular and mushroom lovers get untold pleasure not only from tasting, but also from preparing the dish itself. Boletus mushrooms are fried with potatoes and the dish is crowned with onion seasoning, which gives a unique aroma and changes the taste of mushrooms, while making them incredibly tasty.
To cook mushrooms with potatoes, you need to get a large cast-iron, heavy frying pan. Often such a frying pan lasts for many decades. Many people do not even think about buying modern pans, since it is in a heavy pan that mushrooms turn out so tasty. For forest mushrooms, you need to buy unrefined vegetable oil and serve them directly in a frying pan. They are eaten hot, with spoons and straight from the pan.
Potatoes fried with mushrooms and onions in a pan
A delicious dish that is so quick and easy to prepare. And the result is always excellent.
These products are enough for us to feed two or three people.
We will need:
- Boletus - 10-12 pcs.
- Potato - 6 pcs.
- Bulb - 1 pc.
- Sunflower oil for frying
- Salt - to taste
- A few green onions
Cooking:
Potatoes need to be peeled, washed, chopped into cubes
Mushrooms are cleaned of leaves, grass, washed under running water. Cut into pieces of hats and legs
Pour oil into a frying pan, heat it up, fry the mushrooms in a large frying pan until half cooked. There is no need to pre-boil the mushrooms. We fry them for half an hour, stirring constantly. Boletus during frying will secrete juice, and it is necessary to ensure that it boils away
Potatoes cut into small sticks, after half an hour we send to the mushrooms. Fry potatoes with mushrooms until fully cooked. This will take us another 20 minutes.
Now take the onion, wash it, chop it quite finely. Add salt and onion to the pan, fry for about five more minutes. For those who love spicy dishes you can add some black pepper. Only pepper must be coordinated with the rest of the eaters.
After five minutes, boletus with potatoes can be removed from the fire and served. Grinding green onion and generously sprinkle them with mushrooms right in the pan.
We all eat together with large spoons! Bon Appetit!
In this recipe, it is best to use pink potatoes, this type of vegetable will not boil soft. The crust will be fried and crispy. Using dried mushrooms, you can fully enjoy the taste and aroma of an autumn dish, at any time of the year.
We will need:
- Potato - 6 pieces
- Garlic - 3 cloves
- Dried mushrooms - 0.1 kg.
- Salt and spices "for potatoes" - to taste
- Oil - for frying
- Fresh herbs (dill or parsley) - 60-80 grams
- Onion - 1 head.
Cooking:
Pour dried mushrooms cold water let's leave for an hour
Rinse potatoes and onions well under running water, peel. Chop the potatoes into thin sticks, like french fries
Onion finely chopped
Pour into a frying pan with a thick bottom sunflower oil and we will ignite. Throw in the chopped onion. Fry it over medium heat until golden brown, transfer to a separate container
We send the potatoes to the pan, fry, gently mix with a wooden spatula
Wash the mushrooms in several waters. Fry them in a separate pan. Send to the fried potatoes, lay out the onion. Mixing lightly, we prepare our delicious potatoes with mushrooms for another 3-5 minutes
Rinse fresh herbs well, chop with a knife or scissors for greens. Divide the garlic into cloves, peel, pass through a press. We send the prepared greens to the pan with the potatoes, cover with a lid, simmer for a couple of minutes over very low heat. Our dish is ready to serve. Eat hot with your favorite dressing. Bon Appetit!
Cooking potatoes with champignons, in sour cream filling
To prepare this dish, we use small mushrooms, so the dish will be with a bright taste. Large champignons have a less pronounced taste
We will need:
- Champignons - 0.3 kg;
- Chicken eggs - 2 pieces;
- Potatoes - 6 pieces;
- Butter - for frying;
- Greens - half a bunch;
- Sour cream (25% fat) - 0.5 l;
- Salt - to taste;
- Hard cheese - 50 grams.
Cooking:
Peel the onion, cut into small cubes
We clean the champignons from foliage and grass, cut off the lower part of the leg, cut out the spoilage. Let's cut into slices
Melt a small piece of butter in a frying pan, fry the vegetables until golden. Liquid will begin to stand out from the mushrooms, it must be evaporated, to do this, increase the heat. Make sure the vegetables don't burn. Add a little more oil if necessary
In a deep bowl, combine sour cream, eggs and salt. Beat with a whisk until smooth
Fried mushrooms with onions, pour egg sauce simmer over low heat for 15 minutes
Remove the skin from the potatoes, rinse well, chop into thin circles. In a frying pan with melted butter fry the prepared potatoes until golden brown, then send the mushrooms with the sauce. Salt the dish a little
We send half a glass of boiled water to the pan. Mix everything well, leave to simmer over low heat.
Cheese hard varieties grate on a fine grater, wash the greens and chop. When the potatoes are almost ready, send cheese, greens to it and leave to stew for another 5 minutes
Roast potatoes ready with mushrooms. Serve with garlic sauce. Bon Appetit!
To add a little spice to the dish, season it with cumin, black pepper, dill and garlic. These spices are the best for mushrooms. If you like another seasoning, of course, experiment, the taste and color, as they say ...
We will need:
- 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:
We will get rid of fresh mushrooms from leaves and grass, cut off all polluted places. Rinse in several waters, chop into slices. Boil in salt water, with cumin and pepper for 30 minutes. Throw it in a colander, wait until the water drains
Peel the potatoes, rinse, chop into cubes. Dry with paper towels to remove excess moisture
Put melted butter into a frying pan, heat well. Saute the mushrooms until the liquid has completely evaporated. Send the onion cut into half rings, fry, stirring until golden brown
Heat the sunflower oil in a separate frying pan. Fry the potatoes until golden brown, put the fried mushrooms with onions. Fry until the potatoes become soft. The crust of the potatoes should be crispy, and inside the pieces will be soft. A couple of minutes before cooking, add salt to taste. Bon Appetit!
How to cook potatoes with mushrooms in a pan
Fried potatoes - a taste from childhood. And with mushrooms, it is much more aromatic and tastier. The dish is prepared in a short period of time. There are many recipes for this dish, use any mushrooms. Potatoes with mushrooms have the brightest taste.
We will need:
- Potatoes - 4-5 pieces;
- Honey mushrooms - 300-400 g;
- Onion - 1 pc. large size;
- Green onions - a few feathers;
- Vegetable oil - 2-3 tbsp. l.;
- Salt to taste.
Cooking:
First, clean the mushrooms, boil for 10 minutes. Drain the water in a colander. Pour clean water, salt, from the moment of boiling, cook for another 15 minutes. We drain the liquid
Let's take care of the potatoes, it must be peeled, washed, chopped into strips. Pour the prepared vegetable with cold water, leave for 2 hours. During this time, starch will come out, the water will become cloudy, so the potatoes will become crispy
While the potatoes are soaking, peel and chop the onions.
In a well-heated oil, send the onion and fry until golden. Next, send the mushrooms, fry for 10-12 minutes
Dab the potatoes with paper towels, fry on a hot vegetable oil, wait until it turns brown. Then add mushrooms with onions, simmer until fully cooked, salt to taste. Sprinkle with chopped herbs. With the heat of the heat we serve on the table and eat. Bon Appetit!
Potatoes fried with butter in a pan
In terms of vitamin content and taste, boletus is in no way inferior to porcini mushrooms. Butter fried with potatoes is original Russian dish. The smell that comes out when cooking will delight everyone
We will need:
- Potato - 1 kg.
- Butter - 0.5 kg.
- Onion - 2 heads
- Salt, pepper - to taste
- Garlic - 2 cloves
- Sunflower oil for frying
Cooking:
Let's start with the mushrooms, clean them, rinse them well under running water. For this dish, they need to be boiled. We spread the mushrooms in a suitable pan, pour water, a little salt. From the beginning of the boil, cook for 15 minutes. We throw the finished butternuts into a colander, all the liquid should drain. Grind a little if necessary
Send to a frying pan with heated sunflower oil, add finely chopped onion
Next, let's take a potato, peel it, rinse it, chop it into cubes. We will send it to the pan to the mushrooms when they are browned. Mix everything well, bring to readiness. Season with salt, pepper, finely chopped garlic.
Bon Appetit!
Video recipe for delicious chanterelles fried with potatoes in sour cream
Second courses for every day
Don't miss the opportunity to learn how to cook stewed potatoes with mushrooms different ways on step by step recipe with photos and videos. Bon Appetit!
40 min
76.4 kcal
5/5 (3)
Potato is the vegetable that everyone loves without exception. And all because he has many cooking options, and everyone can choose their favorite: mashed, fried, boiled and stewed potatoes - favorite dishes with different tastes.
Potatoes and mushrooms are just the main ingredients, so I will share a few recipes that include sour cream and meat. It turns out a very rich taste, but at the same time the dish is not too fatty and even healthy.
Stewed potatoes with mushrooms and sour cream
Kitchen appliances: knife, spoon, plate, saucepan with a thick bottom.
Ingredients
Cooking process
Video recipe for cooking potatoes with mushrooms and sour cream
Let's watch a video that shows in detail how to cook such a potato. This will help you do everything right and prepare the perfect dish.
Stewed potatoes with champignons in a slow cooker
V cooking time: 40 minutes.
Servings: 4-5 servings.
Kitchen appliances: knife, spoon, multicooker, plate.
Ingredients
- Potato - 250 g.
- Champignons - 200 g.
- Sour cream - 30 g.
- One bulb.
- A clove of garlic.
- Vegetable oil.
- Greenery.
- Salt, seasoning for potatoes.
Cooking process
Video recipe for cooking potatoes with champignons in a slow cooker
And now watch a very short video in which the guy shows in detail how to cook potatoes in a slow cooker. Quick, easy, and most importantly, delicious.
Stewed potatoes with meat and mushrooms
To prepare healthy dish without excess fat, we will prepare a stew with chicken and mushrooms, but you can use other meats.
Cooking time: 1 hour 10 minutes.
Servings: 7-8 servings.
Kitchen appliances: two pots, a knife, a spoon.
Ingredients
- 1.5-2 kg of potatoes.
- 1 kg of mushrooms.
- Half a kilo of chicken fillet.
- 2 carrots.
- 2 large onions.
- A couple of cloves of garlic.
- Vegetable oil.
- Spices.
Cooking process
Video recipe for cooking potatoes with mushrooms and meat
To make sure you get it right, watch the video. The guy comments on his every action and does it quickly and clearly. Simple and nice video.
What is stewed potatoes served with?
Stewed potatoes are full meal. Although it can be a side dish to meat dishes such as cutlets or stews. Fresh vegetables or pickles, summer salad can supplement such potatoes. Serve potatoes with fresh bread or tortillas so that even the hungriest family members are full.
Potatoes with mushrooms, one of the simplest and most delicious meatless recipes. It requires a minimum of ingredients and time to prepare, 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 fragrant mushrooms, fried onions and fresh herbs?
Another advantage of this dish is that mushrooms perfectly replace meat both in terms of their rich taste and nutritional value - they contain protein, vitamins, minerals and dietary fiber with a minimum of fat and calories. Dried porcini mushrooms are especially high in protein - they contain twice as much protein as beef and fish. All this makes potatoes with mushrooms hearty meatless dish, the preparation of which does not take much time and effort.
Potatoes and mushrooms are a wonderful culinary duet. In traditional Russian cuisine, the combination of these ingredients was intended to help survive the cold harsh climate. These foods were meant 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 in many ways - for example, it’s commonplace 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 combination familiar to everyone can be turned into a new one. interesting dish. In addition, using different types mushrooms, you will get a new dish every time. For cooking potatoes with mushrooms, various types of mushrooms in any form are suitable - fresh, frozen, dried and even pickled. For example, it can be champignons, oyster mushrooms, porcini mushrooms, chanterelles, honey mushrooms, mushrooms, boletus, boletus and butter. Do not forget that frozen mushrooms must be thawed before cooking, draining the resulting liquid, and dried mushrooms should be poured with boiling water for about 5 minutes until they swell. If you are frying potatoes with dried mushrooms, add some of the liquid left over from soaking the mushrooms while cooking - this will make the potatoes incredibly fragrant. "Culinary Eden" has selected for you the most delicious recipes potatoes with mushrooms, which are not difficult to cook.
Ingredients:
800 g potatoes
500 g fresh or frozen mushrooms (porcini, chanterelles or champignons),
2 medium onions,
salt to taste.
Cooking:
Heat oil in a large skillet and sauté chopped onion until soft. Add the chopped 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 potatoes until soft. Tip: stir often enough, as onions and mushrooms can burn.
Ingredients:
4 large potatoes
600-700 g of champignons or a mixture of mushrooms,
1 small onion
2 cloves of garlic
4 tablespoons of 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.
Cooking:
Preheat oven to 220 degrees. Rinse the potatoes in their skins thoroughly, prick 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, heat the remaining vegetable oil in a large deep skillet over medium heat. Add chopped onion and garlic, fry for about 5 minutes. Increase heat, add chopped mushrooms, thyme, salt and pepper. Saute until the mushrooms are brown and the liquid has evaporated, about 10 minutes.
Carefully cut the top of each potato lengthwise, without reaching the end, so that an indentation forms. Put the mushrooms in the recess and sprinkle with chopped herbs. Serve with additional mushrooms.
Potato with mushrooms tomato sauce in a pot
Ingredients:
800 g potatoes
250 g dried mushrooms
2 carrots
2 bulbs
4 garlic cloves,
5 tablespoons of tomato paste,
2 tablespoons of vegetable oil,
8 bay leaves,
8 peas of allspice,
salt and ground black pepper to taste
water or broth (vegetable or mushroom),
dill or parsley.
Cooking:
Fry the chopped onion in a pan until golden brown. Add grated carrots and fry for about 5 minutes. Evenly distribute sliced potatoes and dried mushrooms between 4 pots (mushrooms do not need to be pre-soaked). Dilute tomato paste in 3 cups of water or broth, salt to taste and distribute the liquid between the pots. Add the required amount of water or broth so that the liquid almost covers the contents. Add chopped garlic, 2 bay leaves and 2 allspice peas to each pot. Top with a mixture of onions and carrots. Cover 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 garlic cloves,
1/2 tablespoon dried rosemary
1/2 tablespoon dried thyme
coarse salt and pepper to taste.
Cooking:
Preheat oven to 250 degrees. Cut 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 quarters if they are too large. Onion cut into quarters. Toss the potatoes with the 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 bulbs
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.
Cooking:
Fry the onion in vegetable oil until soft, add the 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 potato in a greased baking dish, top with half mushroom stuffing, half circles of tomatoes, half chopped olives, repeat the layers one more time and finish with a potato layer. Pour the dish with vegetables or mushroom broth, cover the form with foil and place in an oven preheated to 180 degrees for 20 minutes. Remove foil and bake for about 15 minutes more until golden brown. Sprinkle the casserole with herbs and serve.
Potato with mushrooms is a dish that simply cannot fail, as these two ingredients are very successfully combined in culinary practice in a variety of options. Experiment and delight your loved ones!
There is no dish easier and tastier than potatoes with mushrooms. We present you several ways to prepare it. It should be noted that this dish can be served as festive table or as a daily lunch or dinner.
with mushrooms
The recipe assumes the presence of the following products:
- potatoes - 1 kg;
- champignons - 650 g;
- onion - 350 g;
- greens, salt, spices;
- vegetable oil.
First you need to wash the potatoes, peel and cut them into strips. Then peel the onion and chop finely. Put the onion in a pan and lightly fry in vegetable oil. While the onion is fried, you need to rinse the mushrooms, cut into slices and add to the onion. Fry until the mushrooms give juice, then add the chopped potatoes and fry everything for about 20 minutes. Served hot potatoes with mushrooms! This is the simplest and quick recipe. Now let's try more complex ones.
Potatoes with mushrooms in the oven
Products for cooking:
- potatoes - 7-8 pieces;
- champignon mushrooms - 450 g;
- cheese - 340 g;
- onions - a couple of pieces;
- greenery;
- pepper, spices, salt;
- vegetable oil;
- dried basil.
First you need to peel and rinse the onions, mushrooms and potatoes. Cut the cheese into slices, preferably thin. Chop the onion, and cut the potatoes and mushrooms into pieces. Now, put the potatoes on a greased form, top with pieces of mushrooms, then sprinkle with pepper. Sprinkle mushrooms with onions and add salt, spices, basil. Now sprinkle everything with oil and place in the oven. Bake for about 15 minutes, remembering to stir. Sprinkle the dish with herbs and grated cheese, then place the mold for another 12 minutes ready! The next dish is attractive because it retains a large percentage of vitamins.
with tomato paste
Ingredients:
- potatoes - 0.6 kg;
- carrots - a few pieces;
- onion - 1 piece;
- mushrooms - 400 g;
- tomato paste (can be replaced with sour cream) - 150 ml;
- salt.
Peel the potatoes from the skin, cut into large pieces. Chop carrots, onions and mushrooms, then fry in a slow cooker for about 25 minutes in the "Baking" mode. Then add salt, potatoes and mushrooms and pour in water, pasta or sour cream. Then set the "Extinguishing" mode for an hour. As you can see, the dish is prepared quickly and simply.
Potatoes with mushrooms in a slow cooker
This recipe is also extremely simple. All that is needed is to prepare all the ingredients for cooking and place in a slow cooker. Products:
- potatoes - 0.6 kg;
- mushrooms (you can use champignons or porcini mushrooms) - 0.5 kg;
- oil, salt.
First you need to cut the peeled and washed potatoes into strips. Now heat a little sunflower oil in a slow cooker (you can also use melted pork fat instead of butter) and fry the potatoes for 40 minutes in the "Baking" mode, adding salt and spices to taste. 20 minutes before cooking, add mushrooms to potatoes and mix well. A wonderful dish is ready!
oven cooked
This recipe is quite original, as it is prepared with the addition of Ingredients:
- champignons - 450 g;
- potatoes - 6-7 pieces;
- cheese - 250 g;
- onions - 2 pieces;
- pepper;
- greens, salt;
- pickled cucumbers - a couple of pieces;
- dried basil;
- vegetable oil.
First you need to preheat the oven to about 190 degrees. Wash the onion and cut it into half rings. Mushrooms should also be washed, dried and chopped. Cheese cut into small slices, preferably thin. Then place the potatoes on a greased baking sheet. Spread the mushrooms evenly on top, sprinkle with salt and pepper. After that, lay out half rings of onion, sprinkle again with salt and drizzle with oil. Place the dish in the oven for 25 minutes. During cooking, stir the potatoes a couple of times. Approximately 15 minutes before the end of the process, the dish should be sprinkled with grated cheese and herbs.
Mushrooms are a good aid for cooking various dishes. Especially during Lent, when meat and other animal products are banned.
Soups are cooked from mushrooms, they are added to main dishes, sauces, fillings are prepared for dumplings, dumplings, pies.
But the most favorite and perhaps the most common dish is fried potatoes with mushrooms. Moreover, not only fresh, but also dried, frozen and even canned mushrooms are suitable for this.
Therefore lovers mushroom dishes they 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 use dried, frozen or salted.
Particular attention should be paid to mushrooms. Whether you pick mushrooms yourself or buy them from the market, there are a few simple rules you need to know:
- You can not take those mushrooms that you doubt.
- Do not pick mushrooms near industrial facilities, houses, roads.
- Even after the slightest frost, mushrooms are no longer subject to collection.
- 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. Mushrooms in them quickly suffocate, deteriorate, 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 to eat.
- Do not store mushrooms in a warm room.
- In many recipes, it is recommended to put the mushrooms immediately into the pan and start frying. This can be done with champignons, white, chanterelles, mushrooms, russula. Many mushrooms, especially forest mushrooms, need to be boiled before frying.
- Put the peeled and washed mushrooms in a colander before cooking and pour over with boiling water.
Fried potatoes with mushrooms: the subtleties of cooking
To in ready dish the potatoes turned out to be ruddy and crispy, and the onions did not turn into porridge, you need to take into account the features heat treatment these products.
- Cut the peeled and washed potatoes into cubes or strips. Rinse again with cold water. This must be done in order to wash off the starch, due to which the slices stick together during the frying process. Lay the potatoes out on a towel and dry well.
- To make it brown on all sides, fry in small batches. If you need to fry a large amount of potatoes, do it in batches. After frying one portion, put it on a plate and proceed to fry the other portion.
- Spread potatoes only on a well-heated pan with enough oil, then it will not stick to the bottom, which means it will not burn.
- When frying, potatoes should not be stirred frequently. This will break the integrity of the slices, preventing them from frying well, and this will make them soft. As a result, you will get a stew.
- When frying potatoes, do not close the pan, otherwise condensation will accumulate on the inside of the lid, which will prevent the vegetable from frying.
- Do not put onions and mushrooms in 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 pan, then combine them with the already cooked potatoes.
- Salt the potatoes only at the very end of cooking, otherwise they will not turn out crispy.
- First, fry over high heat, but with the appearance of a golden crust, reduce the heat to medium.
- To give a dish piquant taste add black pepper, cumin, dill or garlic. Other spices and seasonings do not harmonize very well with mushrooms. But you can still experiment by adding your favorite spices to your liking.
Potatoes fried with mushrooms and onions in a 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 fresh mushrooms, cut off all contaminated places. Wash well. Cut into slices. Boil in salted water for 30 minutes, adding cumin and pepper. Throw in a colander, let the water drain.
- Wash the potatoes, cut into cubes, rinse with cold water, put on a towel and dry.
- Heat the frying pan with ghee well, put the mushrooms. Fry until all the liquid has evaporated. Add half-cut onion. Stirring occasionally, fry until a light golden crust appears on the onion.
- In another frying pan, heat the sunflower oil to a barely noticeable haze, put the potatoes. Fry until golden brown. Add fried mushrooms with onions. Stir gently and continue to fry until the potatoes are cooked through. Fried potatoes should be soft on the inside but crispy on the outside. Salt for 2-3 minutes until done.
Potatoes fried with mushrooms and onions in a pan: method 2
Ingredients:
- potatoes - 800 g;
- mushrooms (porcini or champignons)? 10 pieces.;
- refined vegetable oil - 80 g;
- pepper and salt to taste;
- young dill.
Cooking method
- Peel the mushrooms, wash, separate the caps from the legs. In hot oil (take 40 g), fry the hats on both sides until golden brown. Put on a plate.
- In their place, put the onion cut into half rings and the legs cut into thin slices. Fry until the onion takes on a golden hue. Dump the contents of the pan onto a plate.
- Pour the remaining oil into another pan, heat until lightly smoked. Put in thinly sliced potatoes. Gently and infrequently stirring, fry it until golden brown and crispy. If the potatoes inside become soft, add mushrooms and onions to it. Salt, sprinkle with pepper, mix. Warm everything together for 2-3 minutes. Sprinkle with chopped dill.
Potatoes fried with mushrooms and onions in a pan: method 3
If you want the finished fried potatoes to be soft, you can fry all the ingredients in one pan. But when laying mushrooms, onions and potatoes, you must follow the sequence, 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, wash. If you have wild mushrooms, boil them in salted water for 25-30 minutes. Then pour out the water, and put the mushrooms on a sieve. Champignons, white, oyster mushrooms, it is enough to pour boiling water over and leave in a colander to drain moisture. Then cut the mushrooms into slices.
- Peel the onion, chop into strips.
- Peel potatoes, wash, cut into small sticks. Rinse it again with cold water, put it on a towel and dry until the moisture has completely evaporated.
- Pour oil into a frying pan, heat well. Put in the mushrooms. In the first minutes of heat treatment, they will release a large amount of liquid, and then begin to fry. At this time, add the onion, mix.
- When the onion becomes yellowish, put the potatoes, mix. Once the undersides of all the sticks are browned, carefully flip them over to the other side. So repeat 2-3 times, adding dill seeds in the middle of cooking. The heating of the stove during the entire frying should be at least medium. Do not cover the pan with a lid.
- Check the doneness of the potatoes. If inside it has become soft, put salt, pepper, mix gently for the last time and, after holding it on the stove for a couple more minutes, remove from heat.
Note to the owner
If you decide to fry potatoes with dried mushrooms, first rinse them well, then soak for 2 hours in cold water or milk. Before this, milk must be brought to a boil, cool slightly. Fill them with mushrooms, let them swell. Squeeze a little, cut into strips and fry in oil with finely chopped onions.
