How to fry potatoes with pickled mushrooms. Fried potatoes with pickled mushrooms

During the off-season, homemade preparations will always come to the rescue. There is nothing easier than preparing potatoes with pickled mushrooms - and these ingredients can be used to make salads, soups, and main courses for any feast. Potatoes with pickled mushrooms are cooked in the oven, in a cauldron, in a frying pan, and in a slow cooker - the result is always delicious!

fried in a pan with potatoes

Is it possible to prepare this product in such a way that it is very tasty? Of course! How to do this is described in this recipe. If you follow all the proposed technology, you can end up with a fairly satisfying, aromatic and beautiful-looking dish, which is distinguished by its piquancy.

First of all, you should peel 6-7 potatoes and cut them into the desired pieces. Before frying, pickled mushrooms also need to be slightly processed: the marinade should be drained from them, rinsed thoroughly under water and the liquid should be allowed to drain through a colander. If they are large in size, they must be cut into smaller pieces. The onion head must be peeled and cut into half rings.

Now that all the ingredients are ready, you can start frying them. First of all, pour the onion into a heated frying pan with a generous amount of oil, reduce the heat to medium and let it brown slightly, stirring. After the golden crust effect is achieved, chopped mushrooms should be added to it and fried together. While the ingredients are sautéing, you need to add potatoes to them, salt and pepper them, add other desired spices and, if possible, crushed garlic.

When the dish is ready, you need to season it with finely chopped herbs and, after letting it brew, you can serve it.

Potatoes with champignons in a frying pan

This recipe is most often used by housewives when there is no time to go to the store for groceries and prepare them. What could be simpler than frying potatoes with champignons, which can compete with any restaurant gastronomic delight in its aroma and aesthetic appeal. But to prepare an appetizing dish, you need to know a few nuances that will make it even tastier.

Fried potatoes with champignons are cooked in a frying pan. It is best to choose dishes with a thick bottom, on which the food does not burn, but forms an appetizing golden crust. To make delicious fried potatoes, it is best to fry the main ingredients separately.

If you are unable to purchase fresh or frozen mushrooms in the store, you can use pickled champignons. But before frying, it is best to rinse them and leave them in a colander for a while to drain the water with the remaining marinade. You will need less salt and spices for a dish of canned mushrooms.

Fried potatoes with champignons in a frying pan will turn out tastier and more aromatic if you add a piece of butter to hot vegetable oil before frying.

Ingredients

To prepare fried potatoes with champignons, you will need:

potatoes – 6-8 tubers;
mushrooms – 300-400 g;
onion – 1 pc.;
vegetable oil – 50-80 ml;
butter – 2 tbsp. l.;
salt – ½ tbsp. l.;
spices - pepper and bay leaf to taste;
greens - dill and parsley to taste.

Vegetable oil has different characteristics depending on the brand and manufacturer, so its quantity may vary. Prepare marinated and frozen champignons as if they were fresh, but frozen ones may require longer frying times.

At first glance, the ingredients for preparing this dish may seem simple, but they have their own characteristics that affect the final taste. New potatoes from fresh harvest contain very little starch. It is very tasty, but it is crumbly, so it is very difficult to achieve a spectacular golden crust when frying. Fry young potatoes over high heat with plenty of oil.

General requirements for frying mushrooms

Many housewives often have a question about whether it is possible to fry pickled mushrooms. Of course! Only in this process should a certain technology be followed in order to ensure that the final product turns out to be a tasty dish.

Having once tried such an easy-to-prepare dish, anyone will forever forget the question of whether it is possible to fry pickled mushrooms with onions.

For example, in order to prepare delicious fried mushrooms as an independent dish, you should take products at the following rate: 1/3 0.5 liter. jars of mushrooms for 1 onion. They should be thoroughly chopped and fried in a hot frying pan, first the onions and then the mushrooms. At the very end of the frying process, many chefs recommend adding a small amount of sour cream to the dish - this will make it much tastier.

About champignons

Is it possible to fry marinated champignon mushrooms? Like any other type of such product, it is possible. In order to prepare them in this form, it will take a small amount of time, since in canned form they are already ready. Before frying, the mushrooms can be chopped, or you can stuff them with a mixture of some interesting ingredients, such as minced meat and cheese.

When preparing canned champignons by frying, you should keep them in a frying pan for no more than three to five minutes and use finely chopped dill at the very end of the process, which perfectly reveals their taste. For butter, you should give preference to a small piece of butter, since it is this that fully reveals the taste of this ingredient when fried.

About milk mushrooms

As for this type of mushroom, they are not particularly suitable for frying, although this type is still welcomed by many housewives. They are best consumed in pure pickled or salted form - this way their taste is revealed much brighter. When asked “is it possible to fry marinated milk mushrooms,” most cooks answer that it is possible, but it is best to mix them with minced meat, add a small amount of butter and make excellent pies - this way their use will be more profitable. When fried, they become slightly hard, in some cases more like rubber, and immediately lose their basic taste properties. The smell of pickled milk mushrooms also disappears when fried, which is due to some of their natural characteristics, so there is no benefit in preparing them in this way.

About honey mushrooms

Honey mushroom is a fairly common mushroom in some Russian regions. It is often used in the preparation of various dishes, in particular potatoes. Some professional chefs advise using this particular type of wild mushrooms in preparing potato dishes, due to the fact that honey mushrooms do not interrupt the taste of the vegetable, but, on the contrary, make it brighter without losing its own. You can also make excellent pies with them.

About boletus

Is it possible to fry marinated boletus mushrooms? Many chefs do not recommend this type of processing on them. There is an opinion that in the end they turn out to be slightly harsh and have an unpleasant bitter aftertaste, which can be exacerbated if processed incorrectly.

However, some housewives still try to bring this process to perfection, using fried butter in the preparation of porridges (for example, or as an independent dish.

Advanced housewives who have come across this type of mushroom more than once recommend adding them to fried potatoes at the very end of cooking - this gives the dish a slightly spicy taste, which many even like.

About chanterelles

Another type of mushroom that is common in the forest belt of Russia is chanterelles. Many housewives prepare them for the winter and therefore often ask questions about whether it is possible to fry pickled mushrooms of this type? Most professional cooks do not recommend doing this, since frying chanterelles is not the best cooking option. This is due to the fact that ultimately a dish prepared with them will give off sourness, which is released during the frying process and is easily transferred to neighboring ingredients.

If you want to fry chanterelles, it is best to do this with fresh mushrooms that have just been cut from a green meadow. In this case, they will have a fabulous taste and an indescribable bright aroma.

About porcini mushrooms

Porcini is a truly noble type of mushroom that is incredibly delicious when pickled. It is often said that it goes well with various fried foods; it is often added to salads.

A large number of recipes presented on the Internet contain recommendations for frying such an ingredient, but many experienced housewives, when asked whether it is possible to fry pickled mushrooms of this kind, answer that such a noble product is best used as a decoration for a holiday table - it looks great in its pure form. If you still want to fry the mushrooms, you don’t need to use any tricks with them: just add oil, onions and bring the product to readiness.

Cooking method

Wash and dry the pickled mushrooms. Peel, wash and cut the onion into thin quarters. Peel and wash the potatoes.

Heat vegetable oil in two frying pans. Place mushrooms in one pan and potatoes in another. Fry the mushrooms until golden brown and the potatoes until golden brown. Next, mix the contents of each frying pan separately.

Add onions to the mushrooms and fry for about 1-2 minutes. Then add the mushrooms and onions to the potatoes, stir and fry until done. Season the finished dish with chopped dill and serve.

Bon appetit!

Marinated mushrooms are a favorite snack for many. It is often used to prepare other complex dishes that contain such an ingredient. Often this is fried potatoes. Is it possible to fry pickled mushrooms and what is the best way to do it? When answering this question, you should pay attention to what type of product we are talking about, since different types of mushrooms differ in their characteristics.

So, which type of product is ideal for frying, and which is best left uncooked? More on this later.

Secrets you need to know before frying

As is clear from the information presented above, to the question of whether pickled mushrooms can be fried, it is impossible to give a definite answer that will be positive for all types of such an ingredient. However, there are several types of such products that are almost intended for this type of processing. In order for a dish prepared with them to turn out perfectly, you need to know some tricks.

Ingredients:

potatoes - 5-7 pcs
pickled mushrooms – 150 g
onions - 1 pc.
fresh dill - to taste
salt - to taste
vegetable oil - for frying

Marinated and salted mushrooms are good because they can be used not only without pre-treatment, but also fried or eaten boiled, which gives the dish a special piquancy. Is it possible to mix canned mushrooms and cook them together - about that right now.

Marinated and salted mushrooms are good because they can be used not only without pre-treatment, but also fried or eaten boiled

Pickled and salted mushrooms are fundamentally different in that in the first case acid (usually acetic) is always used. And in the case of pickles, the main preservative is only salt. Therefore, we can even say that pickling is the same as salting, but acid is added.

In this case, canned mushrooms are used both cold and hot.

Is it possible to fry marinated and salted mushrooms?

This question can be given a completely unambiguous answer - of course, canned and salted mushrooms can be cooked together. The ratio of both products is chosen according to your taste. For example, if you want to feel more pleasant sourness, you need to increase the proportion of pickled product. And if you want to feel the taste of the mushrooms themselves, without the sour taste, then take, for example, 4 parts salted and 1 part pickled products.

How to fry pickled mushrooms with potatoes (video)

How to remove excess salt from canned mushrooms

A canned product differs from a fresh product not only in that it is completely ready for consumption. The fact is that during salting and marinating, salt and vinegar always accumulate in the caps and legs, respectively, which preserve them for the winter almost in their original state.

An excess of these substances is normal, because if you add less preservative, the product may deteriorate. Therefore, when preparing preparations, they often take a little more salt and vinegar than indicated in the recipe. And the product turns out oversalted or somewhat acidified.

Therefore, before preparing canned mushrooms, it is important to follow a few simple steps:

First of all, you need to try the product - they may turn out to be quite suitable for your taste, so no pre-treatment is required.
If there is too much salt and vinegar, then the main preparation method is soaking in water. First, you can simply rinse with running water in a colander. And then soak in cold water for at least 1 hour. After this, rinse again under running water.
Finally, if the excess of salt and vinegar is small, you can prepare it without processing, but then add much less salt to the finished product than planned.

ADVICE

If you want a more delicate taste, you can soak the mushrooms in milk or cream.

Pickling is the same as salting, but acid is added.

Features of frying salted and pickled mushrooms

Since canned mushrooms are a completely finished product, they need to be fried much longer. In fact, the main task is simply to warm the mushrooms and, if possible, give them a beautiful, rosy appearance.

You can follow these rules:

After processing, cut the caps into smaller pieces, because they are usually salted in rather large pieces.
Then fry as usual in hot sunflower oil.
Cooking time – within 10 minutes.
If you only fry mushrooms, you no longer need to salt them. Additional foods (potatoes and others) need salt.

Since canned mushrooms are a completely finished product, they need to be fried much longer

How to deliciously cook fried marinated and salted mushrooms

Marinated and salted mushrooms are good because they can be used not only without pre-treatment, but also fried or eaten boiled

How to properly fry pickled and salted mushrooms

This question can be given a completely unambiguous answer - of course, canned and salted mushrooms can be cooked together. The ratio of both products is chosen according to your taste.

For example, if you want to feel more pleasant sourness, you need to increase the proportion of pickled product.

And if you want to feel the taste of the mushrooms themselves, without the sour taste, then take, for example, 4 parts salted and 1 part pickled products.

How to remove excess salt from canned mushrooms

An excess of these substances is normal, because if you add less preservative, the product may deteriorate. Therefore, when preparing preparations, they often take a little more salt and vinegar than indicated in the recipe. And the product turns out oversalted or somewhat acidified.

Therefore, before preparing canned mushrooms, it is important to follow a few simple steps:

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First of all, you need to try the product - they may turn out to be quite suitable for your taste, so no pre-treatment is required.
If there is too much salt and vinegar, then the main preparation method is soaking in water. First, you can simply rinse with running water in a colander. And then soak in cold water for at least 1 hour. After this, rinse again under running water.
Finally, if the excess of salt and vinegar is small, you can prepare it without processing, but then add much less salt to the finished product than planned.

ADVICE

If you want a more delicate taste, you can soak the mushrooms in milk or cream.

Pickling is the same as salting, but acid is added.

Features of frying salted and pickled mushrooms

You can follow these rules:

After processing, cut the caps into smaller pieces, because they are usually salted in rather large pieces.
Then fry as usual in hot sunflower oil.
Cooking time – within 10 minutes.
If you only fry mushrooms, you no longer need to salt them. Additional foods (potatoes and others) need salt.

Since canned mushrooms are a completely finished product, they need to be fried much longer

Recipe for fried potatoes with salted mushrooms

This is a simple, classic recipe that is also perfect for people who are fasting and watching calories. You will need the following ingredients:

4-5 potatoes;
salted mushrooms 200-300 g (any);
vegetable oil 3 tablespoons;
low-fat sour cream 4 tablespoons;
small head of onion;
1 clove garlic;
herbs, spices, salt - at your discretion.

The technology is as follows:

Peel, wash and cut the potatoes - preferably into strips - so that they cook faster.
Place potatoes in a hot frying pan (with oil) and fry until brightly browned.
Then they add fairly coarsely chopped onions.
Soaked and chopped salted mushrooms are added after the onion becomes transparent (half-ready). The fire is not reduced.
Literally after 5 minutes add sour cream and all the spices.
And after another 5 minutes, add finely chopped greens and turn it off, cover with a lid - the dish should sit for 10-15 minutes to soak in the aromas.

NOTE

Sour cream can also be served separately – i.e. It is not necessary to stew potatoes and mushrooms in sour cream.

How to fry salted mushrooms (video)

Salted milk mushrooms are a classic winter snack that always adds its own original note. Milk mushrooms are eaten with pleasure both at the festive and everyday tables. And the whole point is their pleasant consistency: pieces prepared in accordance with the recipe are always elastic and pleasantly crunchy in the mouth.

Of course, when frying, this effect is reduced, but even in this form a rather interesting flavor combination is obtained. If you cook milk mushrooms with onions, you will get a wonderful appetizer that can be used on its own or in combination with a side dish, meat, and other products. You will need the following components:

salted milk mushrooms 300 g;
3 tablespoons sunflower oil or pork fat (50 g);
medium onion;
spices and herbs - at your discretion.

The sequence of actions is as follows:

A frying pan with oil and bacon is heating up.
First fry the onion in heated oil (it is better to cut into medium pieces, because small ones burn quickly). Bring to half-ready.
Then fry the pre-soaked (preferably 2 hours) milk mushrooms along with the onions - no more than 5 minutes.

Spices and herbs are added a minute before readiness.

Fried potatoes with salted mushrooms

How to cook salted mushrooms with potatoes in the oven

Few people have tried baking salted mushrooms. But such a recipe also has a right to exist. You will need almost the same ingredients:

salted mushrooms 300-400 g;
potatoes 5-6 pieces;
vegetable oil a tablespoon;
ghee teaspoon;
onion 1 medium head;
2 tablespoons of low-fat sour cream;
a small pinch of flour (teaspoon).

The technology is as follows:

First, fry the onion in vegetable oil until half cooked.
The mushrooms are soaked and mixed with onions, and fried for literally 3 minutes.
In the meantime, the potatoes are boiled, but not as usual, but in boiling water (add a little salt to the water) - 7-10 minutes is enough.
Take a frying pan, grease it with melted butter and add potatoes, which are first cooled and cut into slices.
Next comes a mixture of mushrooms and onions, after which it is covered with a layer of potatoes.
Pour a mixture of sour cream and flour on top.
In the oven, it is enough to bake such a dish for 20-30 minutes at a temperature of +180°C. A great option when you are expecting guests and time is short.

Mushrooms with potatoes in the oven

Cooking potatoes with pickled mushrooms in a frying pan

Marinated mushrooms have a pleasant sourness, so using them in frying is also quite acceptable. The recipe is based on the same ingredients:

pickled mushrooms 400 g;
potatoes 5 pieces;
onion 1 piece;
low-fat sour cream 3 tablespoons;
herbs, spices, salt - at your discretion.

The technology is like this:

First, fry the onion in hot oil until brightly browned.
And then they introduce potatoes, chopped into strips. Fry until golden brown.
Then - a line of chopped and pre-soaked (if necessary) pickled mushrooms.
Bring until done (takes 7-8 minutes).
Served with sour cream and herbs.

Recipe for fried pickled mushrooms with potatoes in a slow cooker

And a very convenient option if you cook the dish in a slow cooker. The components needed are the same as described above. And the recipe is like this:

Fry the onion in the “Baking” mode for 7 minutes.
Add potatoes and mushrooms.
Turn on the “Baking” mode again and cook for 30-40 minutes.

Thus, homemade preparations can be used individually or together, consumed as a cold appetizer, or additionally cooked, fried in a frying pan or in a slow cooker.

Therefore, the combination of options mainly depends only on the imagination of the cook. Sometimes it is an unusual combination of flavors that creates the atmosphere of a real holiday at the table.

And everything can be made from quite ordinary products.

Bon appetit!

Source: https://5gribov.ru/2017/09/kak-vkusno-prigotovit-zharenyie-marinovannyie-i-solenyie-gribyi/

Recipe for fried potatoes with salted mushrooms

This is a simple, classic recipe that is also perfect for people who are fasting and watching calories. You will need the following ingredients:

4-5 potatoes;
salted mushrooms 200-300 g (any);
vegetable oil 3 tablespoons;
low-fat sour cream 4 tablespoons;
small head of onion;
1 clove garlic;

The technology is as follows:

Peel, wash and cut the potatoes - preferably into strips - so that they cook faster.
Place potatoes in a hot frying pan (with oil) and fry until brightly browned.
Then they add fairly coarsely chopped onions.
Soaked and chopped salted mushrooms are added after the onion becomes transparent (half-ready). The fire is not reduced.
Literally after 5 minutes add sour cream and all the spices.
And after another 5 minutes, add finely chopped greens and turn it off, cover with a lid - the dish should sit for 10-15 minutes to soak in the aromas.

NOTE

Sour cream can also be served separately – i.e. It is not necessary to stew potatoes and mushrooms in sour cream.

Fried and stewed potatoes with salted mushrooms: recipes for the oven and slow cooker

Usually fresh mushrooms are used for frying. But there are many recipes for boiled or fried potatoes with salted mushrooms - such dishes have a spicy taste and aroma. Before frying potatoes with salted mushrooms, reduce the amount of salt indicated in the recipe, or let everyone add salt to the finished dish after serving themselves. Better yet, use a couple drops of soy sauce.

Traditionally, potatoes are one of the staple foods in Russia, and there are many ways to prepare them. Even if you just fry it in the most classic way, what comes to mind is... mushrooms.

Of course, to pick mushrooms, you need to have a good understanding of them, but you can also protect yourself - after all, in stores today you can buy fresh mushrooms grown in greenhouse conditions. Recipes for salted mushrooms and potatoes are very varied.

For fairly common dishes with mushroom potatoes, champignons, milk mushrooms, and porcini mushrooms are quite suitable, although you can use any others to suit your taste. The most important rule is “You can never have too many mushrooms!”

Is it possible to fry potatoes with salted mushrooms?

Is it possible to fry potatoes with salted mushrooms to make a tasty dish? Surely every housewife has thought about this question. Thanks to salted mushrooms, potatoes acquire an amazing and unique taste.

Ingredients:

300 g salted mushrooms,
6 pieces of potatoes,
1 onion,
100 g bacon,
salt.

Cut the mushrooms into pieces, finely chop the onion. Place chopped bacon in a heated frying pan and heat it until the lard is rendered. Place mushrooms, onions in a frying pan, add salt and fry until tender, stirring occasionally. Cut the potatoes into strips and add to the mushrooms. Fry potatoes with mushrooms until fully cooked.

How to deliciously fry potatoes with salted mushrooms

How to fry potatoes with salted mushrooms deliciously and quickly? Housewives ask this question every time mushrooms are included in the preparation of a dish.

However, a dish prepared with salted mushrooms is almost no different from dishes with boiled, pickled, or fresh mushrooms. Here is one of the simplest recipes for making potatoes with salted mushrooms.

Ingredients:

Potatoes - 7 pcs.
Salted mushrooms (assorted) - 300 g,
Onions - 2 pcs.
Salt, pepper - to taste,
Greens - preferably fresh,
Sour cream.

Wash the potatoes, peel and cut into strips. Fry the potatoes in a hot frying pan with plenty of vegetable oil. When the potatoes are browned, add the chopped onion. Cover with a lid for 2 minutes.

Prepare salted mushrooms; they can be soaked in water (if they are highly salted). Cut large mushrooms in half.

Open the lid and stir in the potatoes and onions. Add mushrooms. Chop the greens and add to the potatoes. Fried potatoes with salted mushrooms and sprinkle with sour cream before serving. Bon appetit!

Is it possible to fry salted mushrooms with potatoes and how to do it?

Is it possible to fry potatoes with salted mushrooms? The answer is yes. To prepare fried potatoes with salted mushrooms you will need:

Potatoes - 4-5 pcs.
Milk mushrooms (salted) - 500 grams
Refined vegetable oil - for frying
Salt - to taste

To prepare potatoes with salted mushrooms, remove the salted milk mushrooms from the jar and cut into strips. If desired, wash the mushrooms with running water, but in this case, some of the taste may be washed out.

Pour refined vegetable oil into a frying pan and heat it. Then we send the milk mushrooms to fry.

Reduce the heat to medium and fry the mushrooms, stirring continuously with a wooden spatula, until the consistency is to your liking. For strong frying of milk mushrooms, it will take 20 minutes, for weak frying - 10. There is no need to season the mushrooms with salt and spices, since they are already saturated with all the flavors of the marinade.

Place the prepared mushrooms on a plate.

Peel the potatoes, wash under running water and dry with a paper towel.

We cut the potatoes into strips about 1 cm thick. However, they can also be cut into thin slices (rings) or thick bars.

Heat a frying pan with vegetable oil and fry the potatoes.

Reduce the heat to medium and fry the potatoes until golden brown without a lid to make them more fried and crispy. If you fry the potatoes under the lid, they will be softer, which may cause their pieces to break.

Afterwards, combine all the ingredients and add the fried milk mushrooms to the frying pan with the potatoes.

Mix the potatoes with the mushrooms, season with a little salt and fry everything together for about 5 minutes.

Fried potatoes with milk mushrooms are ready. Place the dish on a plate and serve, sprinkle it with finely chopped green onions if desired.

Boiled potatoes with salted mushrooms

Potatoes with boiled mushrooms and sauerkraut

Compound:

salted mushrooms - 200 g,
potatoes - 200 g,
sauerkraut - 1 cup,
pickled cucumber - 1 pc.,
vegetable oil - 2-3 tbsp. spoons,
salt, pepper, herbs.

Boil potatoes in their skins, peel and cut into slices. Finely chop the salted mushrooms, sort through the sauerkraut, squeeze out the excess brine.

Mix vegetables with mushrooms, add finely chopped onions, pour in oil and vinegar, sprinkle with salt, pepper and mix well.

Garnish the salted mushrooms with boiled potatoes with slices of pickled cucumbers, small mushroom caps, finely chopped dill and parsley.

Salted mushrooms with boiled potatoes in milk sauce

500 g salted mushrooms,
7 pieces of boiled potatoes,
40 g butter,
200 g milk sauce (mix 2 tablespoons of flour with 2 tablespoons of butter and brew with milk - a glass),
30 g cheese,
salt.

Cut the prepared salted mushrooms (porcini, boletus, aspen, champignons) into cubes. Cut the boiled potatoes into thin layers.

Then combine the mushrooms with a medium-thick milk sauce and add salt. Place the potatoes on a baking sheet (or a baking pan), then the mushrooms in the sauce, sprinkle with grated cheese, drizzle with oil and bake in the oven. Potatoes with salted mushrooms cooked in the oven before serving, pour butter (melted) or margarine.

Recipe for potatoes with salted mushrooms in the oven

Despite its simplicity, such a dish can be safely placed on a holiday table, because the taste of wild mushrooms in combination with potatoes is impossible to stop loving. This is a vivid example when a banal set of ingredients can be turned into a culinary masterpiece. In addition, salted mushrooms with potatoes in the oven are an ideal solution when you need to feed a large family with lunch or dinner.

Potatoes - 1.2 kg;
Butter (salted) - 0.7 kg;
Milk - 200 ml;
Mayonnaise - 3 tbsp. l.;
Garlic cloves - 3 pcs.;
Salt, pepper - to taste;
Vegetable oil or butter - 2 tbsp. l.;
Fresh greens.

Cut the prepared salted butter into large pieces and set aside.

Meanwhile, peel and wash the potatoes, then cut into thin slices and also set aside.

Combine milk, mayonnaise, crushed garlic in a separate container and beat with a fork until smooth. Season with salt and pepper to taste and mix again.

Take a general baking dish, grease it with vegetable oil or just throw in a few pieces of butter.

Lay out ½ of the potatoes, spread the butter on top and put the rest of the potatoes.

Pour the resulting sauce over the dish, add salt, pepper and sprinkle with herbs.

Bake the potatoes with salted mushrooms in the oven for about 1 hour at 190°C.

Delicious stewed potatoes with salted mushrooms

Stewed potatoes with mushrooms and carrots

Ingredients:

potatoes - 5 pcs.,
salted mushrooms - 250 g,
carrots - 2 pcs.
onion - 1 piece,
vegetable oil - for frying,
dill and parsley (preferably fresh), salt.

Finely chop the onion and place in a heated frying pan with vegetable oil. After 5 minutes of frying, add mushrooms to the onions. Fry for 10 minutes. Pour some water, close the lid and simmer for about 10 minutes. Add finely chopped carrots and stir.

Add potatoes, cut into strips, mix everything, add salt. Add a little more water, cover and simmer until the potatoes are cooked.

Before serving, delicious potatoes stewed with salted mushrooms must be sprinkled with chopped herbs.

Stewed potatoes with salted mushrooms and zucchini

Required:

500 g zucchini,
2 potatoes,
200 g salted mushrooms,
2 heads of onions,
1 bunch of dill,
2 tbsp. spoons of melted lard,
ground black pepper and salt to taste.

Cooking method:

Wash the zucchini and potatoes, peel and cut into cubes. Finely chop the mushrooms.

Peel, wash and chop the onion. Wash the dill and chop finely. Combine the zucchini with potatoes, finely chopped mushrooms and onions, place in a frying pan, add salt and pepper, add melted lard, add a little water and simmer over low heat until tender. Then place the stewed potatoes with salted mushrooms on a dish, sprinkle with dill and serve.

How to cook potatoes with salted mushrooms in a slow cooker

Salted mushrooms – 500 g
Potatoes - 9 pcs.
Onions, carrots - 2 pcs.
Vegetable oil.
Salt, black pepper, parsley to taste

Chop the onion and fry it in a frying pan until golden brown.

Once the onion is ready, transfer it to the multicooker bowl. Add finely chopped salted mushrooms, chopped potatoes, and pour in 3 glasses of water (you can use broth). Add salt, pepper and set the timer for 40 minutes in the STEW mode.

Before serving, potatoes with salted mushrooms, stewed in a slow cooker, should be garnished with fresh parsley.

Recipes for potatoes with salted mushrooms in sour cream

Potatoes with salted mushrooms and fish in sour cream

Ingredients:

500 g salted mushrooms (any kind),
300 g boiled fish fillet,
2 potatoes boiled in their skins,
100 g canned green peas,
100 g mayonnaise,
100 g sour cream,
1 hard-boiled egg,
1 bunch of parsley,
salt to taste.

Cooking method:

Coarsely chop the salted mushrooms. Peel the potatoes and cut into strips. Peel the egg and cut into slices. Wash the parsley. Beat mayonnaise with sour cream. Grind the fish fillet.

Mix mushrooms with fish, place on a baking sheet, top with potatoes and green peas, add salt and pour over a mixture of mayonnaise and sour cream. Bake in the oven for about 20 minutes, place the hot dish on a plate, decorate with egg slices and parsley sprigs and serve.

Potatoes with salted mushrooms and onions in sour cream

Required:

200 g salted mushrooms,
4 potatoes,
1 head of onion,
1 tbsp. spoon of vegetable oil,
1 tbsp. spoon of sour cream,
2 tbsp. spoons of water,
1 bunch of dill, ground black pepper, salt.

Cooking method:

Wash the mushrooms thoroughly, peel and chop; Peel the potatoes and cut into small cubes, the onion into rings. Place the prepared vegetables and mushrooms in a bowl, add oil, pepper, salt, and mix. Microwave at full power for 5 minutes.

After this, stir the vegetables, add water, cover the dish with a lid and simmer for another 5 minutes at the same power. Then add sour cream and, without stirring, cook for another 8 minutes at medium power.

When serving potatoes with salted mushrooms in sour cream, sprinkle with finely chopped dill.

Potatoes with salted mushrooms in sour cream

500 g salted mushrooms,
6 pcs. potatoes,
1 glass of sour cream,
25 g cheese,
1 teaspoon flour,
2 tbsp. spoons of butter,
parsley

Baked potatoes can be prepared with various salted mushrooms, but salted morels with potatoes are especially tasty.

Cut the prepared mushrooms into small slices, place in a frying pan and fry in oil. Add finely chopped potatoes and fry. Then sprinkle with flour, fry again, add sour cream, boil and sprinkle with grated cheese on top, sprinkle with oil and bake in the oven. Sprinkle the finished potatoes with salted mushrooms, baked in the oven according to this recipe, with parsley.

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Source: https://prirodalife.ru/zharenyy-i-otvarnoy-kartofel-s-soleny/

Cooking fried salted milk mushrooms with onions

salted milk mushrooms 300 g;
3 tablespoons sunflower oil or pork fat (50 g);
medium onion;
spices and herbs - at your discretion.

The sequence of actions is as follows:

A frying pan with oil and bacon is heating up.
First fry the onion in heated oil (it is better to cut into medium pieces, because small ones burn quickly). Bring to half-ready.
Then fry the pre-soaked (preferably 2 hours) milk mushrooms along with the onions - no more than 5 minutes.

Spices and herbs are added a minute before readiness.

Fried potatoes with salted mushrooms

Recipe for fried pickled mushrooms with potatoes in a slow cooker

And a very convenient option if you cook the dish in a slow cooker. The components needed are the same as described above. And the recipe is like this:

Fry the onion in the “Baking” mode for 7 minutes.
Add potatoes and mushrooms.
Turn on the “Baking” mode again and cook for 30-40 minutes.

Thus, homemade preparations can be used individually or together, consumed as a cold appetizer, or additionally cooked, fried in a frying pan or in a slow cooker. Therefore, the combination of options mainly depends only on the imagination of the cook. Sometimes it is an unusual combination of flavors that creates the atmosphere of a real holiday at the table. And everything can be made from quite ordinary products.

Bon appetit!

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Wash and dry the pickled mushrooms. Peel, wash and cut the onion into thin quarters. Peel and wash the potatoes.

Add onions to the mushrooms and fry for about 1-2 minutes. Then add the mushrooms and onions to the potatoes, stir and fry until done. Season the finished dish with chopped dill and serve.

Bon appetit!

Ingredients:

potatoes - 5-7 pcs
pickled mushrooms – 150 g
onions - 1 pc.
fresh dill - to taste
salt - to taste
vegetable oil - for frying

and how to do it correctly, so that it’s delicious.

Thanks to all:)

Of course you can, sauté the onion and then add the potatoes
Separately fry the gibi with onions, and then mix with potatoes.
yes, of course you can just fry the luk separately and then add it to the potatoes

How to cook salted mushrooms with potatoes in the oven

Few people have tried baking salted mushrooms. But such a recipe also has a right to exist. You will need almost the same ingredients:

salted mushrooms 300-400 g;
potatoes 5-6 pieces;
vegetable oil a tablespoon;
ghee teaspoon;
onion 1 medium head;
2 tablespoons of low-fat sour cream;
a small pinch of flour (teaspoon).

The technology is as follows:

First, fry the onion in vegetable oil until half cooked.
The mushrooms are soaked and mixed with onions, and fried for literally 3 minutes.
In the meantime, the potatoes are boiled, but not as usual, but in boiling water (add a little salt to the water) - 7-10 minutes is enough.
Take a frying pan, grease it with melted butter and add potatoes, which are first cooled and cut into slices.
Next comes a mixture of mushrooms and onions, after which it is covered with a layer of potatoes.
Pour a mixture of sour cream and flour on top.
In the oven, it is enough to bake such a dish for 20-30 minutes at a temperature of +180 o C. An excellent option when you are expecting guests and time is short.

Mushrooms with potatoes in the oven

How to cook potatoes with pickled mushrooms in a slow cooker

Potatoes with white pickled mushrooms

potatoes – 400 g
onions – 60 g
porcini mushrooms (marinated) – 100 g
vegetable oil – 40 g,
flour – 6 g
tomato puree – 20 g
bay leaf – 1 pc.
dill and parsley
salt and pepper to taste
water -100 ml.

Cut the marinated mushrooms into slices.
Finely chop the onion and fry in vegetable oil, add flour and tomato puree, stir well and sauté for another 4-5 minutes. Then pour in the mushroom broth, boil and pour the resulting sauce into another container.
Cut the potatoes into cubes, put them in a slow cooker and fry in oil until half cooked.
Pour the sauce over the potatoes, add mushrooms and bay leaves, salt and pepper, cover with a lid, bring to a boil and simmer over low heat for 10 minutes.
After the potatoes with pickled mushrooms, cooked in a slow cooker, are ready, sprinkle them with chopped herbs and serve immediately.

Marinated champignon soup

Carrots – 1 pc.,
onion – 1 pc.,
potatoes – 3 pcs.,
pickled mushrooms (champignons) – 300 g,
bay leaf – 2 pcs.,
vegetable oil for frying – 2 tbsp. l.,
black pepper - to taste,
sour cream - to taste.
Parsley - to taste, salt

Before preparing a delicious potato soup with pickled mushrooms, finely chop the onion and carrots and fry in vegetable oil in the “baking” mode for 5 minutes. Add diced potatoes and pickled champignons, mix the vegetable mixture thoroughly and fry in the “baking” mode for 5 minutes.

Fill the mixture with hot boiled water to the top mark, salt, pepper, add spices to taste and cook in the “soup” (“stewing”) mode for 1 hour 20 minutes.

Serve sums of potatoes with pickled mushrooms, cooked in a slow cooker, with sour cream.

Cooking potatoes with pickled mushrooms in a frying pan

Marinated mushrooms have a pleasant sourness, so using them in frying is also quite acceptable. The recipe is based on the same ingredients:

pickled mushrooms 400 g;
potatoes 5 pieces;
onion 1 piece;
low-fat sour cream 3 tablespoons;
herbs, spices, salt - at your discretion.

The technology is like this:

First, fry the onion in hot oil until brightly browned.
And then they introduce potatoes, chopped into strips. Fry until golden brown.
Then - a line of chopped and pre-soaked (if necessary) pickled mushrooms.
Bring until done (takes 7-8 minutes).
Served with sour cream and herbs.

Recipes for potatoes with pickled mushrooms in the oven

Marinated mushrooms baked with potatoes

Compound:

pickled mushrooms – 300 g,
vegetable oil – 1–2 tbsp. spoons,
potatoes – 400 g,
flour – 1 tbsp. spoon,
onion – 1 pc.,
sour cream – 1 tbsp. spoon,
salt.

Chop the marinated mushrooms and mix with fried onions. Boil the potatoes, cut into slices, place in a greased frying pan, put mushrooms and onions on top and cover with a layer of potatoes. Mix sour cream with flour, dilute with water and pour in ingredients. Drizzle with vegetable oil and bake the potatoes with pickled mushrooms in the oven.

Potatoes with mushrooms in the oven

Ingredients:

potatoes 1 kg
mushrooms (marinated) half a jar
onion 1-2 pcs.
cream or sour cream (10%) 200-300 ml
flour 2-3 tbsp. l.
vegetable oil to taste
a few cloves garlic
greens (dill, parsley) 1 bunch
marjoram 1 tsp.
Provençal herbs 1 tsp.
salt to taste
pepper to taste

Preparation:

Cut the peeled potatoes into small pieces.
Chop the onion - it is better to do this in large half rings so that it does not burn during frying.
Fry the mushrooms and onions in vegetable oil, add flour at the end and, stirring thoroughly, fry everything together for another 5 minutes.
Grease a deep baking tray with vegetable oil, place chopped potatoes here, and mushrooms and onions on top.
Pour everything with cream or sour cream mixed with marjoram and Provençal herbs, salt and pepper and put in the oven.
Bake over low heat until the potatoes are done.
During the cooking process, stir the contents of the pan several times. You should also taste to see if there is enough salt. If it's missing, add it.
When the dish is ready, turn off the oven, cover the baking sheet with foil, and let it sit like this for a while (15-20 minutes).
Finely chop the garlic, chop the greens.
After removing the foil from the baking sheet, generously sprinkle the dish first with garlic and then with herbs.

Classic potatoes with mushrooms in the oven

Ingredients:

5 potatoes;
270 grams of pickled mushrooms;
2 onions;
200 grams of mayonnaise;
360 grams of cheese;
pepper and salt;
30 grams of butter.

Preparation:

Immediately turn on the oven and set it to 180 degrees.
Cut the mushrooms into slices and fry in a frying pan for 5 minutes. We turn up the heat so that they brown.
Peel the onions and potatoes. Chop the vegetables. Onions in half rings, root vegetables in slices no thicker than 3 mm.
Place half the potatoes in a greased pan, then the onions, mushrooms on top and potatoes again. Salt each layer and sprinkle with pepper.
Lubricate the top generously with mayonnaise and sprinkle with cheese.
We send the dish to bake. The cooking time for potatoes with pickled mushrooms according to this recipe is from 40 to 60 minutes, depending on the thickness of the layers and the size of the pieces.