Potatoes appeared in Russia at the beginning of the 18th century thanks to Peter I. Over time, potato dishes became popular and took root well on Russian tables. Thanks to the development of the Internet, housewives have become aware of various options for preparing potatoes. The cuisines of most countries are replete with all sorts of options for its preparation, and yet fried potatoes with mushrooms and onions are still a favorite Russian dish.
Stewed potatoes with mushrooms and meat
Based on the combination of potatoes with champignons and pork, a lot of original dishes - culinary experiments - have been created. One of them is stewed potatoes with mushrooms and meat, wonderful in taste and “appearance”. Ingredients:
- potatoes – 400 gr.;
- mushrooms (champignons) – 350 gr.;
- meat (pork) – 300 gr.;
- onion – 1 pc.;
- carrots – 1 pc.;
- flour – 1 tsp;
- sour cream – 1 tbsp. l.;
- herbs and seasonings - to taste.
Wash the peeled potatoes and cut them into equal cubes. Cut the champignons into quarters/halves or leave whole depending on the size. Grind the meat into cubes, the size of which is approximately the size of potato pieces. Peel and chop the onion and carrot.
In a heated frying pan, first fry the meat until golden brown, then the carrots with onions and flour until soft, then the mushrooms, to which, after reaching softness, sour cream is poured - with it the dish should be stewed for 7-10 minutes under a closed lid.
Place the ingredients in a saucepan, add water, add spices and stir. The dish is stewed over medium heat for 35-40 minutes; when serving, it is sprinkled with fresh, finely chopped herbs.
It is best to serve stewed potatoes with pork and mushrooms in clay pots or bowls so that the dish remains hot and juicy, and its components continue to simmer in their own juice until the very last moment before eating.
Frying potatoes with wild mushrooms: recipes with photos
Fried wild mushrooms
Ingredients:
- Fresh (forest) mushrooms – 800 grams
- Potatoes – 1 Kilogram
- Onion – 160 grams
- Vegetable oil – 100 grams
- Salt - To taste
So, fry potatoes with wild mushrooms. To do this, you need to peel the mushrooms, remove the skin from the caps of boletus and russula, and boil in salted water for 15 minutes, skimming off the foam.
Place in a colander and let the water drain. Fry the mushrooms in oil over medium heat, closing the lid, for about 10 minutes. Cut the onions and potatoes, add to the mushrooms, fry for 7-8 minutes over high heat until golden brown. Then reduce the heat, add salt and simmer until cooked for another 10-15 minutes. Our fried wild mushrooms are ready! You can decorate with herbs before serving. Bon appetit!
Potatoes with onions in a frying pan
Ingredients:
- Potatoes – 0.5 Kilograms
- Onion – 1 piece
- Garlic - 3-4 cloves
- White forest mushrooms – 300 grams
- Salt, pepper - To taste
- Oil for frying - To taste
- Greens – 30 grams
Wash, peel and cut the potatoes into strips. Cut the onion into cubes. Garlic slices and thinly.
Fry the garlic and onion until golden brown. We set aside a separate plate - now the oil has the smell of onions, and the latter will not burn.
Now let's start frying the potatoes. Don’t salt it right away, otherwise it will turn into mush later. Fry over high heat until crisp first.
Then reduce the heat and cover the potatoes with a lid. While the potatoes arrive, cut the mushrooms. Fry them separately. Finely chop the greens.
Add mushrooms, onions, garlic and herbs to the potatoes, mix well and fry for a couple more minutes.
Serve the finished potatoes, fried with onions in a frying pan, with salt and pepper. You can add more fresh vegetables. Bon appetit!
Look at the photo for the recipes for potato dishes with wild mushrooms presented above:
Potatoes and mushrooms stewed in a slow cooker
If you want something very original and quick, you should pay attention to stewed potatoes with mushrooms in a slow cooker.
Ingredients:
- potatoes – 600 gr.;
- mushrooms – 400 gr.;
- onion – 1 pc.;
- carrots – 1 pc.;
- sour cream or tomato paste – 2 tbsp. l.;
- greens, salt, pepper - to taste.
Immediately set the multicooker to the “Frying” mode for 10-15 minutes, in a bowl process the onion cut into feathers or half rings for 4-5 minutes (a golden surface is needed).
Next, put grated or finely chopped carrots into the multicooker bowl, which should fry until soft for 4-5 minutes, then add mushrooms cut into halves or quarters, and the mixture is cooked for another 5-10 minutes.
Then lay out the potatoes cut into slices, pour in sour cream and add spices. Close the multicooker with a lid and switch to the “Stew” mode for 30-35 minutes, after the signal that it is ready, add herbs to the dish and let it brew under the lid for 4-5 minutes.
Recipe for a cauldron
One of the varieties of stewing recipes is potatoes with mushrooms in a cauldron. For this delicious dish you will need the following ingredients:
- potatoes – 1.5 kg;
- any fresh or dried mushrooms, in this case russula, – 0.5 kg;
- onions – 0.4 kg;
- carrots – 0.35 g;
- sunflower or olive oil – 50 g;
- Adyghe salt – 1 tbsp. l. without top.
Cooking method:
- Peel the potatoes, wash them, cut them into 8 pieces, and pour them into a cauldron.
- Add water to the potatoes to completely cover the chopped vegetables.
- If necessary, peel, wash and cut the russula into medium pieces.
- Peel the carrots, rinse under running water, and grate.
- Peel the onion, rinse under cold running water, cut into half rings.
- Pour olive oil into a frying pan and after it is hot, add chopped onion to it.
- After 2 minutes, add carrots to the pan. Fry for a few more minutes.
- Add mushrooms to the vegetables in a frying pan and fry until no liquid remains.
- Salt everything.
- After the potatoes are almost cooked, add the vegetables fried in a frying pan.
- If necessary, you can add water to the cauldron. Next, cover it with a lid or press. Simmer the vegetables and russula for another 15-20 minutes until cooked.
It is recommended to serve the dish directly from the cauldron, seasoned with sour cream sauce mixed with garlic.
Related publications:
Cooking in a cauldron
Any dish, and especially stewed potatoes, in a cauldron is a real delicacy that even lovers of shish kebab, which ranks first on the list of “picnic” dishes, will not refuse. This dish combines not only the flavors of the food being prepared, but also the aroma of smoke from the fire, making it a unique delicacy.
Ingredients:
- potatoes – 500 gr.;
- mushrooms – 500 gr.;
- carbonade – 200 gr.;
- onions – 5 pcs.;
- garlic – 10 cloves;
- cream – 100 ml;
- broth (meat) – 150 ml;
- greens (dried) – 2 tsp;
- salt and pepper - to taste.
In a preheated cauldron, fry the carbonade cut into cubes until brown. Next, onion rings and chopped garlic are added to the meat, and after they become golden, finely chopped mushrooms are placed in the cauldron. When they become soft, you can add the potatoes, sprinkle the dish with dried herbs, salt and pepper, then pour in the broth mixed with cream and leave the dish to simmer.
Advice! On a fire, the dish in a cauldron should be stewed until cooked (you can test the softness of the potatoes with a knife); on the stove at home, the process usually takes 40-50 minutes.
Stewed potatoes with chicken and mushrooms
The secret of the delicate taste of this dish is that mushrooms are added to the main ingredients in the second half of processing. Thanks to this, the finished stewed potatoes with chicken and mushrooms have independent tastes, but harmoniously combine with each other.
Ingredients:
- potatoes – 500 gr.;
- mushrooms (champignons) – 250 gr.;
- chicken (leg) – 2 pcs.;
- onion – 1 pc.;
- carrots – 1 pc.;
- seasonings - to taste.
Fry carrot strips and onion half rings until soft. While the frying is being prepared, the potatoes are peeled and cut into medium-sized cubes, the mushrooms are washed and divided into quarters. The onion-carrot mixture is placed at the bottom of a thick-walled pan, potatoes are placed on top of it, the legs rubbed with salt and pepper are the next layer, then water is poured in (just above the level of the products). The dish should be simmered for 20-30 minutes until the potatoes are soft, then mushrooms are placed in the pan, after which it simmers over low heat for another 10-15 minutes.
Stewed vegetables with champignons
Potatoes stewed with mushrooms and vegetables in a pan is a very healthy and satisfying dish. Both fresh and frozen mushrooms are suitable for its preparation. You will need the following products:
- champignons – 600 g;
- potatoes – 1.2 kg;
- onions – 400 g;
- bell pepper – 100 g;
- carrots – 200 g;
- salt, seasonings;
- water – 700 ml;
- sunflower or olive oil – 50 g.
When all of the above is already on the table, you can start cooking. To do this you should:
- Peel, wash, and cut potato tubers into 6-8 pieces.
- Peel the onion, wash it, then finely chop it.
- Pour sunflower oil into a frying pan, then add the onion and lightly fry.
- Wash the champignons, dry them, cut them into 4 parts and also pour them into the frying pan.
- Peel the carrots, rinse under cold water, grate on a coarse grater, add to the onions and mushrooms.
- Pour the vegetables from the frying pan into the pan and put on the fire.
- Wash the bell pepper, cut it, add it to the pan.
- Continue to simmer the vegetables while adding a small amount of water.
- Pour the chopped potatoes into the pan, add the rest of the water, which should cover all the vegetables. Add salt.
- Cook in a saucepan over high heat, and when everything boils, reduce the gas supply and continue to simmer over low heat for half an hour.
The cooking time for this dish in a saucepan depends on the type of potatoes used.
After the stewed vegetables with champignons are ready, they should be served with sour cream sauce.
Recipe with added cabbage
Juicy and aromatic potatoes stewed with cabbage and mushrooms will be a good option for a lean dish for those who, even during periods of restrictions, do not want to give up delicious food.
Ingredients:
- potatoes – 500 gr.
- cabbage – 350 gr.;
- mushrooms – 300 gr.;
- carrots – 2 pcs.;
- onion – 1 pc.;
- tomato paste – 2 tbsp. l.;
- water – 350-400 ml;
- pepper and salt - to taste.
Chop the cabbage into thin strips. After removing the peel, cut the potatoes into cubes (thick strips will do) and place on a napkin to remove excess liquid. Peel, wash, grate or finely chop the carrots. Chop the onion into half rings. Mushrooms can be left whole (small) or cut into quarters.
Potatoes with mushrooms stewed in sour cream
Mushrooms in sour cream are an incredibly tasty dish, without a doubt. But if you combine champignons in sour cream sauce with potatoes and onions, and then stew them properly, the word “delicious” will be too little to describe the finished potatoes with mushrooms stewed in sour cream.
Ingredients:
- potatoes – 500 gr.;
- mushrooms (champignons) – 300 gr.;
- onion – 1 pc.;
- sour cream – 150-200 ml;
- peppers (ground, black and red) – a pinch;
- salt - to taste.
Peel the onion, rinse and chop into feathers, then fry. Next, add sliced mushrooms to the onion and simmer them with regular stirring until soft. Cut the peeled potatoes into medium-sized cubes and also add them to the frying pan, where they mix with the onion and mushroom frying.
Next, the mixture should be cooked under a lid over medium heat until it becomes soft, after which sour cream and salt are added to it, and the dish is stewed until the excess fat has evaporated and until the potatoes begin to disintegrate.
How to properly fry wild mushrooms with potatoes in a frying pan
Potato balls with mushrooms
Ingredients:
- Potatoes – 500 grams
- Mushrooms – 300 grams
- Onion - 1-2 pieces
- Egg – 1 piece
- Salt - 1 pinch
- Pepper - 1 pinch
- Breadcrumbs - 1 Cup
- Vegetable oil - To taste (for deep frying)
It is very convenient to prepare such potato balls with mushrooms at home from leftover mashed potatoes from yesterday, for example. This will reduce the cooking time and allow you to serve the potatoes in a more interesting way. But first things first.
- First, peel the potatoes, cut them into medium pieces, pour boiling water over them and put them on the stove.
- After boiling, add salt and cook over medium heat until tender.
- At the same time, you can start filling. Peel and wash the mushrooms, cut them into small cubes.
- 4 Peel the onion, chop and place in a frying pan with a small amount of vegetable oil. Fry until transparent.
- Add mushrooms. Salt and pepper them to taste. Fry over medium heat, stirring occasionally, until cooked through. Remove from heat and cool. If you wish, you can add fresh herbs to the filling, for example.
- Drain the water from the potatoes and mash them into a puree. I don’t recommend adding oil to make it easier to sculpt into balls, but spices are just right if desired. Cool the puree thoroughly.
- In a small deep plate, beat the egg with a pinch of salt with a fork.
- Pour breadcrumbs into a separate bowl.
- Take a small amount of puree and place it on your palm with a flat cake. Place a spoonful of filling in the center.
- Gently seal to form a ball.
- Dip in egg and roll in breadcrumbs on all sides.
- When you have formed all the balls in this way, heat the vegetable oil.
- Dip the pieces into oil and fry until golden brown.
- Carefully remove with a slotted spoon and place on a paper towel.
Serve the balls with potatoes and wild mushrooms, fried in a pan, with vegetables or sauce. Bon appetit!
Stewed potatoes with mushrooms and sour cream
Ingredients:
- Potatoes – 1 Kilogram
- Mushrooms - 400-500 grams (any wild mushrooms, or champignons, or oyster mushrooms)
- Onion – 1 piece
- Garlic - 2-3 cloves (optional)
- Sour cream - 100-150 grams
- Salt - 1 teaspoon (to taste)
- Ground black pepper - 2 Pinches
- Dry aromatic herbs - 2-3 pinches (dry dill, parsley, basil, herbs de Provence - to your taste)
- Vegetable oil - 2 tbsp. spoons
Before properly frying wild mushrooms, cut the potatoes into fairly large pieces - maybe cubes, maybe cubes. Place the potatoes in a saucepan and add water to lightly cover the potatoes. Let it cook until half cooked, add half a teaspoon of salt when the potatoes boil.
Wash the mushrooms, chop them and, together with finely chopped onions, place them in a frying pan with vegetable oil to fry.
Add spices, chopped garlic and a pinch of salt to the fried mushrooms, mix and fry for another 2-3 minutes. Mushrooms can be fried until crusty, or only until excess liquid evaporates, it’s up to you to decide.
Add the fried mushrooms to the half-cooked potatoes. Mix.
Add sour cream and simmer over low heat until the potatoes are ready. Taste, if necessary, wild mushrooms with potatoes, fried according to this recipe, add salt.
Cooking with porcini mushrooms
Potatoes with porcini mushrooms may be the answer to the question: what to cook for dinner. This dish is very juicy, very aromatic and very satisfying, especially if you use strong meat broth rather than water for stewing. Ingredients:
- potatoes – 400 gr.;
- mushrooms (white) – 200 gr.;
- onion – 1 pc.;
- carrots – 1 pc.;
- broth – 250-300 ml;
- seasonings and herbs - to taste.
Peel and chop the onions into feathers, the carrots into strips, mix everything and fry in vegetable oil for 5-6 minutes until the color changes and becomes soft. Next, broth (100 ml) is poured into the frying pan, in which the mixture should simmer for 15-20 minutes. Then add peeled and diced potatoes, season to taste, pour in the rest of the broth and leave to simmer, covered, until soft and excess liquid has evaporated.
Potatoes with dried mushrooms in pots
Pots make preparing a dish like stewed potatoes with dried mushrooms even more convenient.
Ingredients:
- potatoes – 400 gr.;
- mushrooms (dried) – 100 gr.;
- onion – 1 pc.;
- carrots – 1 pc.;
- pepper (peas, black and white) – 5-6 pieces each;
- salt, ground pepper - to taste.
Soak and soften dried mushrooms, rinse thoroughly and pour boiling water (200 ml) over them for 60-90 minutes. Squeeze the finished mushrooms (reserve the water), chop finely, chop the onion, chop the potatoes into cubes, grate the carrots. Fry the mushrooms in vegetable oil until soft, then add the onion to them, saute everything together until an even golden color is achieved. Next, the water remaining after soaking the mushrooms is poured in, and the mixture is simmered for 20-25 minutes.
Potatoes with pork, stewed in the oven
Potatoes with pork and mushrooms in an unusual gravy will look festive and taste fabulous.
Ingredients:
- potatoes – 600-700 gr.;
- mushrooms (champignons) – 250 gr.;
- pork – 500 gr.;
- apples – 2-3 pcs.;
- sour cream – 500 gr.;
- water – 150 ml;
- paprika (sweet, ground) – 2 tbsp. l.;
- black pepper – ¼ tsp;
- salt - to taste.
Wash the pork and cut into matchbox-sized pieces. Chop the peeled apples into cubes. Divide the potatoes into thick slices and rinse. Cut the washed mushrooms into quarters. Mix pieces of pork with apples and place on a baking sheet, place a layer of potatoes and mushrooms on top.
The whole thing is poured with sour cream sauce - sour cream diluted in boiled water and mixed with spices until smooth. The baking sheet then needs to be placed in the oven (200-220°C) for 45-60 minutes, readiness is determined by the softness of the potatoes.
Stewed potatoes with minced meat and mushrooms
This dish can be easily prepared even by inexperienced cooks who want to please their loved ones with a tasty and uncomplicated delicacy. Also, stewed potatoes with minced meat and mushrooms are suitable for those who like to cook hearty meals, but do not have the opportunity to spend a lot of time in the kitchen. Ingredients:
- potatoes – 400 gr.;
- minced meat – 1 kg;
- mushrooms (oyster mushrooms) – 250 gr.;
- carrots – 2 pcs.;
- onion – 1 pc.;
- garlic – 2 cloves;
- broth – 550 ml;
- tomato paste – 1 tbsp. l.;
- soy sauce – 1 tbsp. l.;
- sugar – 2 tsp;
- salt – 2 tsp;
- paprika – 1 tsp;
- pepper - a pinch.
Grate the carrots coarsely or finely, chop the onion into feathers, then fry everything together until soft. Next, add minced meat, crushed garlic, salt, sugar, paprika and black pepper to the pan. Stir the mixture and fry over low heat for 5-10 minutes, then pour in the pasta and sauce mixture.
Peel the potatoes, divide into slices and boil until half cooked; fry the chopped mushrooms separately until soft. Next, all the components are collected in a thick-walled saucepan, poured with broth and simmered over low heat for 40-60 minutes until the liquid has evaporated and the potatoes are soft.
How to properly cook wild mushrooms with potatoes and other vegetables
Wild mushroom goulash with tomatoes
- Potatoes - 150 g
- Zucchini - 1 pc.
- Red onion – 150 g
- Tomatoes - 4 pcs.
- Celery stalks - 100 g
- Assorted fresh mushrooms - 300 g
- Olive oil – 150 ml
- Rosemary - 2-3 sprigs
- Garlic - 2 cloves
- Marjoram - 2-3 sprigs
- Bay leaf - 5 g
- Allspice - 5 pcs.
- Mushroom broth - 250 ml
- Dill - 1 bunch
- Salt pepper
Before preparing wild mushrooms with potatoes, all vegetables need to be cut into large cubes. Peel wild mushrooms and chop coarsely.
Fry the vegetables along with the mushrooms in olive oil over high heat, seasoning with salt, pepper, rosemary and garlic.
Season with the remaining spices, pour in the broth and simmer until done.
At the end, season the potatoes + wild mushrooms with salt, pepper and chopped dill.
