Encyclopedia "Mushroom-Info" Mushroom dishes Champignon dishes Mashed potatoes with champignons: step-by-step recipes
The recipe for mashed potatoes prepared with champignons is an ideal dish for all family members, with a delicate taste and aroma. It is prepared quite simply and quickly, even a novice cook can cope with the process.
Especially those who are fasting or on a diet should learn how to prepare puree with mushrooms. In this case, it is recommended to add sunflower or olive oil to the puree, which will give the dish an interesting taste. If you want a more satisfying side dish for meat, replace the butter with sour cream or milk.
Use step-by-step recipes for making champignon puree, choose the option that suits your taste and experiment with the availability of ingredients. Remember: to get good quality mashed potatoes, you need to choose the right potatoes. It must be high-starch, intended specifically for purees. Many housewives prefer the Artemis variety, which has amazing taste and color.
Preparation
1. Wash the potatoes. Peel off the skin. Cut into medium cubes and place in a saucepan. Pour water into the potatoes so that the pieces are covered with liquid and cook. Cook for 15-25 minutes from the moment of boiling. Prick the pieces with a fork; if they pierce easily, the potatoes are ready.
2. Peel and rinse the onion. Wipe off excess moisture with a napkin. Cut into small cubes.
3. Rinse the champignons thoroughly. Dry with napkins. Cut the cap and stem into small pieces.
4. Heat the oil in a hot frying pan. Fry the onion for 5-7 minutes over medium heat, stirring occasionally.
5. Add chopped mushrooms to the fried onions. Stir and continue frying over moderate heat for 10-15 minutes. Cook until all the liquid has completely evaporated.
6. Drain the water from the potatoes into a separate container. Potato broth will be needed to bring the puree to the desired consistency.
7. Grind with a masher to a puree consistency. Add a little broth to the potatoes to achieve the desired thickness.
8. Add fried mushrooms to the crushed potatoes and stir with a spoon until evenly distributed. Add salt, pepper, spices to taste.
9. Mashed potatoes with mushrooms are ready. Before serving, sprinkle with chopped herbs.
I am sure that many housewives have probably heard about the recipe for this mashed potatoes. However, I would like to remind you of it again, and you will certainly include it in the list of the best potato recipes. Personally, I make mashed potatoes using this recipe to add variety to the taste and the usual lunch menu. The ingredients for this recipe are inexpensive and are always available in any supermarket, so this mashed potato with mushrooms can confidently be called a quite affordable and very tasty side dish.
Ingredients for mashed potatoes with mushrooms.
Potatoes – 10 pcs. Water – 2 l Mushrooms – 300 g Eggs – 1 pc. Milk – 125 ml Onion – 1 pc. Garlic - to taste
How to make mashed potatoes with mushrooms.
1. Peel the potatoes, cut them into several parts so that they cook faster, and cook until fully cooked, not forgetting to add salt to the water. 2. Next, as usual, mash the potatoes thoroughly, beat in 1 egg and pour in hot milk in a thin stream, mix everything thoroughly. As a result, we should get a homogeneous silky puree. 3. Next, cut the onion into half rings, chop the garlic coarsely, and chop the mushrooms coarsely, since they will still get fried during the frying process. 4. Pour a little natural vegetable oil into a well-heated frying pan, add the onion, pre-cut into half rings, lightly fry it for just a couple of minutes, then add the garlic, continue to fry the onion and garlic for another couple of minutes. 5. Next, add coarsely chopped mushrooms and fry them for no more than 10 minutes. 6. Mushrooms, fried in aromatic oil, mix with mashed potatoes or serve on a potato bed. If desired, also add finely chopped herbs.
In addition to this traditional dish with potatoes and mushrooms, we invite you to also enjoy other dishes with these ingredients.
Mashed potatoes are used in two ways. The main one is a side dish for various meat and fish dishes and as an auxiliary ingredient for preparing other dishes.
The main difference is the method of preparation. If you simply boil the potatoes, mash them or mash them, of course, you won’t be able to call such a dish mashed potatoes. After all, real mashed potatoes are different in that the preparation technology includes additional products in the form of milk, butter, and sometimes eggs are added. But if you add other ingredients to mashed potatoes, for example onions, carrots, bacon, then this is a completely independent dish.
I invite you to participate in the preparation of such an independent dish - mashed potatoes with mushrooms and onions. We use champignons as mushrooms; it turns out simple, relatively quick, satisfying, aromatic and very tasty.
TIME: 50 min.
Easy
Servings: 2-3
Ingredients
- potatoes – 400 g;
- carrots – 1 piece;
- onion – 1 pc.;
- champignons – 150 g;
- sunflower oil – 30 ml;
- Milk – 40 ml;
- salt - to taste.
Preparation
It's time to get to the main ingredient. Wash the potatoes thoroughly, peel and rinse. As always, to prepare puree, cut it arbitrarily, at your discretion. Place in a saucepan.
Then we just take it and fill it with water. Two nuances. Take purified water (not from the tap) and pour it in so that it barely covers the potatoes. Place on the stove and cook over medium heat. Of course, under your own control and not forgetting to add salt at the end of cooking.
While the main ingredient is being prepared, let's move on to the auxiliary components. Carrots, as always, peel, rinse and grate. Place it in a frying pan.
We process onions in the same way as carrots, but chop them the way you like, but not coarsely. Add carrots to the pan. Pour in vegetable oil and put on fire.
Fry carrots and onions over medium heat. The vegetables should soften. And the onion, as the common people say, will become “glass”.
Champignons undergo the same processing. We wash them, clean them and cut them arbitrarily, but not coarsely.
Now add the chopped champignons to the frying pan where we have fried the carrots and onions.
And we will continue to simmer everything together over medium heat, stirring occasionally, until our additional ingredients are completely ready.
Meanwhile, the potatoes are cooked. Naturally, so that it is ready for further use, drain the water and add milk. Never add cold milk to mashed potatoes to avoid turning them blue. Warm it up.
After that, just mash the potatoes with a potato masher.
Next, put fried mushrooms with onions and carrots in a pan with mashed potatoes, the so-called “frying”.
And now, beat thoroughly until it becomes a complete mashed potato with mushrooms and onions.
Place on a plate and, without delaying, serve to the table to keep it warm. A complete, independent, tasty second course. It goes well with fresh vegetables, as well as any pickles.
About mashed potatoes
An ordinary, at first glance, dish, which is called the beautiful French word “puree”. But the most interesting thing is that England is considered the country of origin. Of course, this generally applies to the processing of fruits and vegetables, and various root vegetables, even fish and meat. But since we are interested in mashed potatoes, let’s talk about the main ingredient – potatoes. According to the International Potato Center (yes, such a thing exists) located in Peru, there are approximately 7 thousand varieties of this vegetable. It turns out that about two thousand different dishes can be created from it.
One of the most common ways of preparing potatoes, perhaps throughout the world, is mashing. We have cooked it before - lush and tender, and we also advise you to try it.
Ingredients
Mashed potatoes with champignons
- Potatoes 600 g,
- Champignons 150 g,
- Sesame seeds 5 g,
- Salt - to taste
- Pepper - to taste
- Dried herbs - to taste.
Cooking method:
- Wash the potatoes, peel and rinse under running water.
- Take a saucepan with a volume of more than 1.5 liters (it will be more convenient to cook in it), place the potatoes in it and add water so that it covers them by about 2 cm, sprinkle with salt.
- Cook until a knife can easily pass through the potatoes.
- While the water is boiling, you can take care of the mushrooms.
- Wash them in running water, dry them and cut them as you like, I cut them very finely.
- Heat the frying pan and throw the mushrooms into it and immediately add a little water, I took water from the potatoes - 4 tablespoons and simmered for about 4-5 minutes.
- To speed up the cooking process, potatoes can be cut into 2 or 4 parts, depending on their size.
- When the potatoes are ready, drain the water, leaving 100-150 ml of water at the bottom of the pan.
- Take a potato masher and mash the potatoes, then sprinkle in the sesame seeds and add the sautéed mushrooms.
- Mix everything again and add pepper to taste.
Recipe for Toshka with mushrooms. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Push with mushrooms”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 65.4 kcal | 1684 kcal | 3.9% | 6% | 2575 g |
| Squirrels | 2.5 g | 76 g | 3.3% | 5% | 3040 g |
| Fats | 0.8 g | 56 g | 1.4% | 2.1% | 7000 g |
| Carbohydrates | 11.8 g | 219 g | 5.4% | 8.3% | 1856 |
| Alimentary fiber | 1.5 g | 20 g | 7.5% | 11.5% | 1333 g |
| Water | 81.7 g | 2273 g | 3.6% | 5.5% | 2782 g |
| Ash | 1.48 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 5.2 mcg | 900 mcg | 0.6% | 0.9% | 17308 g |
| Retinol | 0.002 mg | ~ | |||
| beta carotene | 0.018 mg | 5 mg | 0.4% | 0.6% | 27778 g |
| Vitamin B1, thiamine | 0.1 mg | 1.5 mg | 6.7% | 10.2% | 1500 g |
| Vitamin B2, riboflavin | 0.146 mg | 1.8 mg | 8.1% | 12.4% | 1233 g |
| Vitamin B4, choline | 4.42 mg | 500 mg | 0.9% | 1.4% | 11312 g |
| Vitamin B5, pantothenic | 0.42 mg | 5 mg | 8.4% | 12.8% | 1190 g |
| Vitamin B6, pyridoxine | 0.01 mg | 2 mg | 0.5% | 0.8% | 20000 g |
| Vitamin B9, folates | 6 mcg | 400 mcg | 1.5% | 2.3% | 6667 g |
| Vitamin B12, cobalamin | 0.02 mcg | 3 mcg | 0.7% | 1.1% | 15000 g |
| Vitamin C, ascorbic acid | 4.36 mg | 90 mg | 4.8% | 7.3% | 2064 g |
| Vitamin D, calciferol | 0.02 mcg | 10 mcg | 0.2% | 0.3% | 50000 g |
| Vitamin E, alpha tocopherol, TE | 0.1 mg | 15 mg | 0.7% | 1.1% | 15000 g |
| Vitamin H, biotin | 3.2 mcg | 50 mcg | 6.4% | 9.8% | 1563 g |
| Vitamin RR, NE | 2.24 mg | 20 mg | 11.2% | 17.1% | 893 g |
| Niacin | 1.76 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 470.8 mg | 2500 mg | 18.8% | 28.7% | 531 g |
| Calcium, Ca | 22.4 mg | 1000 mg | 2.2% | 3.4% | 4464 g |
| Silicon, Si | 0.6 mg | 30 mg | 2% | 3.1% | 5000 g |
| Magnesium, Mg | 19 mg | 400 mg | 4.8% | 7.3% | 2105 g |
| Sodium, Na | 207.6 mg | 1300 mg | 16% | 24.5% | 626 g |
| Sera, S | 5 mg | 1000 mg | 0.5% | 0.8% | 20000 g |
| Phosphorus, P | 67.8 mg | 800 mg | 8.5% | 13% | 1180 g |
| Chlorine, Cl | 5 mg | 2300 mg | 0.2% | 0.3% | 46000 g |
| Microelements | |||||
| Aluminium, Al | 83.8 mcg | ~ | |||
| Vanadium, V | 0.4 mcg | ~ | |||
| Iron, Fe | 0.62 mg | 18 mg | 3.4% | 5.2% | 2903 g |
| Yod, I | 3.6 mcg | 150 mcg | 2.4% | 3.7% | 4167 g |
| Cobalt, Co | 3 mcg | 10 mcg | 30% | 45.9% | 333 g |
| Lithium, Li | 0.16 mcg | ~ | |||
| Manganese, Mn | 0.0284 mg | 2 mg | 1.4% | 2.1% | 7042 g |
| Copper, Cu | 100 mcg | 1000 mcg | 10% | 15.3% | 1000 g |
| Molybdenum, Mo | 0.6 mcg | 70 mcg | 0.9% | 1.4% | 11667 g |
| Rubidium, Rb | 5.2 mcg | ~ | |||
| Selenium, Se | 5.2 mcg | 55 mcg | 9.5% | 14.5% | 1058 g |
| Strontium, Sr | 3.36 mcg | ~ | |||
| Titanium, Ti | 11.5 mcg | ~ | |||
| Fluorine, F | 2.8 mcg | 4000 mcg | 0.1% | 0.2% | 142857 g |
| Chromium, Cr | 2.6 mcg | 50 mcg | 5.2% | 8% | 1923 |
| Zinc, Zn | 0.056 mg | 12 mg | 0.5% | 0.8% | 21429 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 10.64 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.1 g | max 100 g | |||
| Sterols (sterols) | |||||
| Cholesterol | 1.6 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.3 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.007 g | ~ | |||
| 16:0 Palmitinaya | 0.012 g | ~ | |||
| 18:0 Stearic | 0.002 g | ~ | |||
| Monounsaturated fatty acids | 0.029 g | min 16.8 g | 0.2% | 0.3% | |
| 16:1 Palmitoleic | 0.014 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.007 g | ~ | |||
| Polyunsaturated fatty acids | 0.098 g | from 11.2 to 20.6 g | 0.9% | 1.4% | |
| 18:2 Linolevaya | 0.098 g | ~ | |||
| Omega-6 fatty acids | 0.1 g | from 4.7 to 16.8 g | 2.1% | 3.2% |
The energy value of Push with mushrooms is 65.4 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Sunny House: mashed potatoes with and onions for fasting
Potato
Champignon mushrooms or any other
Bulb
Spices (to taste)
Vegetable oil
I don’t indicate proportions; you take all products based on the number of servings and taste preferences.
Peel the potatoes, cut into cubes, and set to boil.
When the potatoes boil, add salt and reduce the heat to low. You need to boil the potatoes thoroughly.
During this time, wash and chop the champignons. Put on fire. Add vegetable oil.
Peel the onion and chop.
When the mushrooms release their first juice, immediately add vegetable seasoning, which already contains salt.
Fry the mushrooms until there is almost no liquid left at the bottom of the pan. Now add the onion, add vegetable oil and fry the mushrooms until the onions are ready.
By this time the potatoes are cooked. Drain the water, not completely, leave a little and beat the potatoes into a puree.
Now you can add prepared mushrooms and onions to the puree. Calculate that there should be enough oil.
Stir the finished puree with a wooden spatula. Serve hot.
Tasty and satisfying!
How to prepare “Mashed Potatoes with Mushrooms”
Wash the potatoes and peel them. Put water and potatoes on the fire, add some salt and bring to a boil, then reduce the heat, cover with a lid and cook until soft (until done).
When the potatoes are ready, put the cream or sour cream on the stove to heat. We heat them thoroughly, but under no circumstances boil them.
Drain the water from under the potatoes, leaving just a little. And using a blender in pulse mode, mash the potatoes.
Gradually pour in the heated cream and continue chopping the potatoes.
The potato mixture should be homogeneous, without lumps. Then add butter, salt and pepper, cover with a lid and set the mashed potatoes aside.
Heat a little olive oil or butter in a frying pan.
Add finely chopped garlic to the oil. Fry a little, then add chopped mushrooms, salt and fry until tender, stirring constantly (7-13 minutes).
Then put mashed potatoes on a plate, put fried mushrooms on top and serve. Bon appetit!
