step-by-step recipe with photos Hot champignons in sour cream, served with sizzling potatoes, is a hearty, high-calorie dish and therefore an excellent snack for strong drinks, especially in the company of crispy small cucumbers.
Experiments with spices should not drown out the indescribable natural aroma for which we so love dishes with mushrooms. It is perfectly complemented only by the smell of onions fried until golden brown.
Fresh sour cream is added at the very end of cooking, when the heat has already been reduced, otherwise it may curdle, impart a slight bitterness and an unappetizing appearance to the finished gravy.
Chopped greens will be the finishing touch to an appetizing culinary picture.
How to cook champignons with potatoes in sour cream
To prepare, you need to select medium-sized fruits and cut them into 4 parts. Before doing this, they need to be washed, cleaned and dried, getting rid of excess moisture. It is better to cut the potatoes into larger pieces (cubes and cubes) so that they do not have time to boil during heat treatment. The remaining ingredients should be prepared with onion, garlic, dill and parsley. You can and should add spices and seasonings, but it is important not to overdo it when using them, so as not to drown out the natural taste and aroma of the main products.
For preparing a dish, it is better to choose fruits of the same size
Typically, onions and mushrooms are blanched together, then potatoes are added to them. Already at the last stage of cooking, you can add sour cream (or cream) with chopped herbs and garlic so that it does not curdle and spoil the appearance of the dish.
Many housewives choose champignons because they have many advantages:
- they have a unique taste and aroma;
- the fruits have an attractive appearance and are almost never wormy;
- they can be purchased at any time of the year;
- contain many useful substances - vitamins and microelements;
- any dish with them is low-calorie;
- ideal for quickly preparing any dish;
- have a variety of cooking options.
It is impossible to spoil any of the recipes in a frying pan, in the oven or in a slow cooker - they are extremely easy to prepare.
Description of preparation:
If you manage to find good wild mushrooms at the market, it would be a sin not to cook something tasty with them.
You don’t have to make a fancy dish; mushrooms with potatoes are also a great option! To cook mushrooms with potatoes in sour cream, you will need boiled potatoes in their jackets (you can fry them instead of boiling them), as well as medium-fat sour cream. By the way, you can cook not only chanterelles this way, but also other mushrooms. Purpose: For lunch / For dinner Main ingredient: Vegetables / Potatoes / Mushrooms / Dairy products / Sour cream Dish: Hot dishes
Champignons with potatoes in sour cream in a frying pan
Before cooking potatoes with champignons and sour cream in a frying pan, you need to wash, peel and dry the fruits, then cut them into wide slices.
Cut the peeled onion into half rings, and the potatoes into long bars. Heat oil in a deep frying pan and fry them over high heat on all sides until browned. At this time, fry the remaining vegetables in another frying pan until golden brown. Add them to the potatoes, mix and fry everything together. Reduce the heat on the stove, pour in sour cream, finely chopped garlic, pepper and salt to taste. The dish is ready.
Sprinkle some herbs on top, you can add a bay leaf, turn off the heat
Preparation
1. Rinse the champignons thoroughly. Dry. Cut each mushroom, including the stem, into four to eight pieces, depending on the size of the mushroom. Peel the onion, rinse, dry from excess moisture, cut into thin half rings.
2. Peel the potatoes, rinse, pat dry, and cut into long slices.
3. Heat the oil in a frying pan, fry the chopped potatoes for 5-8 minutes on all sides over high heat, stir occasionally until all sides are browned.
4. Heat a little oil in a separate frying pan and fry the chopped champignons and onions over high heat for 5-8 minutes, stirring occasionally, until golden.
5. Add potatoes to the fried mushrooms. Stir. Fry in the same mode for 5-7 minutes.
6. Add sour cream, crushed garlic cloves, curry, ground black pepper and salt to taste. Stir. Reduce the heat to low, cover the pan and simmer for 8-10 minutes until the potato wedges are soft. It is not necessary to use the spices indicated in the recipe, except for salt and ground pepper. You can experiment with the rest.
7. Wash and dry the sprigs of dill and parsley, chop finely, sprinkle on top of the dish and turn off the heat. The champignons and potatoes are ready.
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Potatoes with champignons in sour cream in a slow cooker
Vegetables according to this recipe are stewed. To prepare the dish, the main ingredients need to be taken in equal parts - 500 g each. Other products:
- 2 medium-sized onions;
- any vegetable oil for frying;
- pepper, salt to taste;
- herbs (you can use Provencal herbs).
Advice! Housewives often replace sour cream with cream. It turns out no less tasty and satisfying.
Prepare the vegetables: cut the onion into half rings, the fruit into slices, and the potatoes into strips. In a slow cooker, fry the onion until golden brown, add champignons to it and fry until excess moisture evaporates. Then add potato strips, stir, close the lid and set the “stew” mode for 20 minutes. Next, pour in the cream with salt, pepper, herbs and simmer until fully cooked.
One of the cooking methods is in a slow cooker.
Fried potatoes with mushrooms and sour cream
Fried potatoes with mushrooms and sour cream
In our country, fried potatoes are one of the most favorite national dishes. Try cooking it with mushrooms and sour cream; although it will be high in calories, it will be very tasty and satisfying.
It is very important to fry such potatoes in two pans, in one - mushrooms and onions, in the other - potatoes, then everything is mixed together. Do not neglect this advice, otherwise, if you fry everything together in one pan, you will end up with potato porridge.
Ingredients:
- potatoes - 1 kg;
- mushrooms (champignons or any forest mushrooms) - 500 g;
- onion - 1 pc.;
- sour cream - 150 gr;
- greens (parsley) - 0.5 bunch;
- salt - to taste;
- ground black pepper - to taste;
- vegetable oil.
Preparation:
Pour 2-3 tbsp into the pan. l. vegetable oil, fry onions, cut into thin half rings, until soft. Add champignons, cut into slices, to the onion, fry until golden brown, add salt and pepper to taste, add sour cream a couple of minutes before readiness, stir.
Pour vegetable oil into another frying pan, let it heat well, add chopped potatoes, fry over high heat for about five minutes without stirring. Using a spatula, carefully turn the potatoes from bottom to top without stirring. And so turn over three or four times during the entire frying period. It is very important not to stir the potatoes, but to turn them over so that they remain intact and do not fall apart. Fry until golden brown, add salt and pepper at the end.
When the potatoes are ready, add mushrooms with sour cream, chopped herbs, stir, cover and simmer for about five minutes. Serve immediately.
Champignons with potatoes in sour cream in the oven
It’s easier to cook potatoes with champignons and sour cream in the oven than fried ones. You will need the following ingredients, in addition to the basic ones:
- 3 medium onions;
- 2 medium sized carrots;
- some water;
- vegetable oil (it is better to use olive oil);
- salt and pepper to taste.
Onions and mushrooms need to be fried in a frying pan in advance. Place potatoes on a baking sheet in layers, then carrots (it’s better to cut them into slices), a layer of fried vegetables and cover with potatoes again. Mix sour cream, water, salt and pepper in a container, pour the mixture onto a baking sheet. You can sprinkle chopped herbs on top.
Bake in the oven for about 30-40 minutes until done
Mushrooms fried with potatoes and onions in sour cream in a frying pan
Prepare delicious fried champignon mushrooms in a frying pan. The dish turns out satisfying, aromatic and healthy
Per 100 grams of cooked dish: Calories - 58.5 Proteins - 2.9 Fats - 2.6 Carbohydrates - 5.9.
So what do we need?
- Champignons – 1 kg.
- Onions - 4 medium onions.
- Potatoes – 10 pcs.
- Sour cream – 2 tbsp. l.
- Salt, pepper - to taste.
- Sunflower oil - for frying.
How to cook fried mushrooms in sour cream
We prepare all the necessary ingredients and first of all we will fry the mushrooms.
To do this, peel the onion and cut it finely or into rings. In general, whoever likes it more. I prefer to cut into half rings.
Then we move on to the champignons. We wash them and then cut them into small slices. Can be cut into slices.
At the next stage, prepare the frying pan. We put it on the fire, heat it up, and then pour in the oil. It is best to use refined oil, which is odorless. Flavored oil is suitable for preparing salads. Then place the chopped onion in the frying pan.
Fried potatoes with champignons and sour cream
For fried potatoes with champignons in sour cream in a frying pan, you should prepare, in addition to the main products: dill, salt, pepper and other spices - to taste.
Cut the potatoes into thin slices and immediately fry in vegetable oil until a crust forms. At this time, after washing and drying, cut the champignons into large slices and fry them in a second frying pan. When the potatoes are almost ready, you can add salt, add pepper and spices as desired, stir and add fruit slices. Then mix again and fry together. Lastly, you need to sprinkle the dish with dill and pour in sour cream, stir, cover the pan with a lid and simmer over low heat for 2-3 minutes.
You can add onion, cut into half rings, into this recipe during cooking.
Stewed champignons with potatoes in sour cream
In order to stew potatoes with champignons in sour cream, you will need the following products:
- bulb;
- 1 carrot;
- 1 bunch of parsley.
Preparing vegetables for frying
Cut the potatoes and onions into cubes, grate the carrots, and divide the champignons into quarters. In a deep frying pan or saucepan, fry onions and carrots, add mushrooms. After the liquid has evaporated from them, add potatoes. Fry over medium heat for 10 minutes, and then add sour cream and chopped parsley. Next, add salt and pepper, cover the pan with a lid and simmer until done.
Recipe: Stewed mushrooms with potatoes in sour cream. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Stewed mushrooms with potatoes in sour cream.”
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 | 97.5 kcal | 1684 kcal | 5.8% | 5.9% | 1727 g |
| Squirrels | 3.2 g | 76 g | 4.2% | 4.3% | 2375 g |
| Fats | 5.1 g | 56 g | 9.1% | 9.3% | 1098 g |
| Carbohydrates | 9.5 g | 219 g | 4.3% | 4.4% | 2305 g |
| Organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 0.8 g | 20 g | 4% | 4.1% | 2500 g |
| Water | 79.1 g | 2273 g | 3.5% | 3.6% | 2874 g |
| Ash | 0.906 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 24.2 mcg | 900 mcg | 2.7% | 2.8% | 3719 g |
| Retinol | 0.021 mg | ~ | |||
| beta carotene | 0.018 mg | 5 mg | 0.4% | 0.4% | 27778 g |
| Vitamin B1, thiamine | 0.063 mg | 1.5 mg | 4.2% | 4.3% | 2381 g |
| Vitamin B2, riboflavin | 0.049 mg | 1.8 mg | 2.7% | 2.8% | 3673 g |
| Vitamin B4, choline | 17.67 mg | 500 mg | 3.5% | 3.6% | 2830 g |
| Vitamin B5, pantothenic | 0.188 mg | 5 mg | 3.8% | 3.9% | 2660 g |
| Vitamin B6, pyridoxine | 0.156 mg | 2 mg | 7.8% | 8% | 1282 g |
| Vitamin B9, folates | 5.266 mcg | 400 mcg | 1.3% | 1.3% | 7596 g |
| Vitamin B12, cobalamin | 0.053 mcg | 3 mcg | 1.8% | 1.8% | 5660 g |
| Vitamin C, ascorbic acid | 9.82 mg | 90 mg | 10.9% | 11.2% | 916 g |
| Vitamin D, calciferol | 0.014 mcg | 10 mcg | 0.1% | 0.1% | 71429 g |
| Vitamin E, alpha tocopherol, TE | 0.382 mg | 15 mg | 2.5% | 2.6% | 3927 g |
| Vitamin H, biotin | 0.586 mcg | 50 mcg | 1.2% | 1.2% | 8532 g |
| Vitamin RR, NE | 0.9544 mg | 20 mg | 4.8% | 4.9% | 2096 g |
| Niacin | 0.637 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 290.24 mg | 2500 mg | 11.6% | 11.9% | 861 g |
| Calcium, Ca | 18.93 mg | 1000 mg | 1.9% | 1.9% | 5283 g |
| Magnesium, Mg | 12.52 mg | 400 mg | 3.1% | 3.2% | 3195 g |
| Sodium, Na | 117.76 mg | 1300 mg | 9.1% | 9.3% | 1104 g |
| Sera, S | 21.12 mg | 1000 mg | 2.1% | 2.2% | 4735 g |
| Phosphorus, P | 38 mg | 800 mg | 4.8% | 4.9% | 2105 g |
| Chlorine, Cl | 198.31 mg | 2300 mg | 8.6% | 8.8% | 1160 g |
| Microelements | |||||
| Aluminium, Al | 419.8 mcg | ~ | |||
| Bor, B | 60.3 mcg | ~ | |||
| Vanadium, V | 70.75 mcg | ~ | |||
| Iron, Fe | 0.487 mg | 18 mg | 2.7% | 2.8% | 3696 g |
| Yod, I | 2.46 mcg | 150 mcg | 1.6% | 1.6% | 6098 g |
| Cobalt, Co | 2.559 mcg | 10 mcg | 25.6% | 26.3% | 391 g |
| Lithium, Li | 36.562 mcg | ~ | |||
| Manganese, Mn | 0.088 mg | 2 mg | 4.4% | 4.5% | 2273 g |
| Copper, Cu | 69.81 mcg | 1000 mcg | 7% | 7.2% | 1432 g |
| Molybdenum, Mo | 4.112 mcg | 70 mcg | 5.9% | 6.1% | 1702 g |
| Nickel, Ni | 2.46 mcg | ~ | |||
| Rubidium, Rb | 251 mcg | ~ | |||
| Selenium, Se | 0.142 mcg | 55 mcg | 0.3% | 0.3% | 38732 g |
| Fluorine, F | 15.13 mcg | 4000 mcg | 0.4% | 0.4% | 26438 g |
| Chromium, Cr | 4.81 mcg | 50 mcg | 9.6% | 9.8% | 1040 g |
| Zinc, Zn | 0.1969 mg | 12 mg | 1.6% | 1.6% | 6094 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 7.125 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.3 g | max 100 g | |||
| Glucose (dextrose) | 0.322 g | ~ | |||
| Sucrose | 0.47 g | ~ | |||
| Fructose | 0.082 g | ~ | |||
| Essential amino acids | 0.35 g | ~ | |||
| Arginine* | 0.052 g | ~ | |||
| Valin | 0.059 g | ~ | |||
| Histidine* | 0.015 g | ~ | |||
| Isoleucine | 0.042 g | ~ | |||
| Leucine | 0.062 g | ~ | |||
| Lysine | 0.066 g | ~ | |||
| Methionine | 0.013 g | ~ | |||
| Methionine + Cysteine | 0.024 g | ~ | |||
| Threonine | 0.047 g | ~ | |||
| Tryptophan | 0.014 g | ~ | |||
| Phenylalanine | 0.048 g | ~ | |||
| Phenylalanine+Tyrosine | 0.092 g | ~ | |||
| Nonessential amino acids | 0.575 g | ~ | |||
| Alanin | 0.048 g | ~ | |||
| Aspartic acid | 0.121 g | ~ | |||
| Glycine | 0.049 g | ~ | |||
| Glutamic acid | 0.131 g | ~ | |||
| Proline | 0.045 g | ~ | |||
| Serin | 0.062 g | ~ | |||
| Tyrosine | 0.044 g | ~ | |||
| Cysteine | 0.011 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 12.39 mg | max 300 mg | |||
| Phytosterols | 18.386 mg | ~ | |||
| Campesterol | 3.59 mg | ~ | |||
| Stigmasterol | 1.064 mg | ~ | |||
| beta sitosterol | 11.795 mg | ~ | |||
| Fatty acid | |||||
| Trans fats | 0.005 g | max 1.9 g | |||
| polyunsaturated trans fats | 0.005 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 2 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.001 g | ~ | |||
| 16:0 Palmitinaya | 0.235 g | ~ | |||
| 17:0 Margarine | 0.001 g | ~ | |||
| 18:0 Stearic | 0.042 g | ~ | |||
| 20:0 Arakhinovaya | 0.008 g | ~ | |||
| Monounsaturated fatty acids | 0.603 g | min 16.8 g | 3.6% | 3.7% | |
| 16:1 Palmitoleic | 0.005 g | ~ | |||
| 16:1 cis | 0.002 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.595 g | ~ | |||
| 18:1 cis | 0.519 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.002 g | ~ | |||
| Polyunsaturated fatty acids | 1.077 g | from 11.2 to 20.6 g | 9.6% | 9.8% | |
| 18:2 Linolevaya | 1.054 g | ~ | |||
| 18:2 mixed isomers | 0.005 g | ~ | |||
| 18:2 Omega-6, cis, cis | 1.011 g | ~ | |||
| 18:3 Linolenic | 0.061 g | ~ | |||
| 18:3 Omega-3, alpha-linolenic | 0.022 g | ~ | |||
| Omega-6 fatty acids | 1 g | from 4.7 to 16.8 g | 21.3% | 21.8% |
The energy value of Stewed mushrooms with potatoes in sour cream is 97.5 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.
Champignons with potatoes in sour cream sauce
From the products for preparing this recipe you need to take:
- onion;
- 1 tbsp. l. flour;
- hard cheese;
- vegetable oil;
- salt;
- pepper;
- any spices, seasonings to taste.
Peel the potatoes and cook until tender. Divide large champignons into 4 parts, fry over medium heat until the moisture evaporates, then add salt, spices, and onion. As soon as it becomes a little softer, add sour cream and mix. Dilute a spoonful of flour in half a glass of water until the lumps disappear and pour the mixture into the frying pan. Next, cover it with a lid and stir occasionally, making sure that the mass is of medium thickness. If necessary, you can add water. Then add grated cheese to this mixture and mix again. Drain the water from the pan with the cooked potatoes and place the mushroom sauce on top.
Leave on low heat for 2-3 minutes
Important! If the time of year allows, you need to use young potato tubers.
Champignon sauce with sour cream for potatoes
The sauce has a very delicate taste and is ideal for many dishes.
It is known that mushrooms go well with sour cream, and if you add a little butter to the sauce, the taste will be more delicate. The following ingredients will be required:
- medium sized onion;
- butter and vegetable oil;
- pepper and salt.
Cut the onion into half rings, mushrooms into thin slices. Fry in a frying pan until done, alternately in vegetable oil and butter. Then add salt and pepper, add sour cream and simmer over low heat for a few more minutes. It should be understood that the thicker the sour cream, the thicker the sauce will end up.
Advice! This sauce goes well with pasta, buckwheat, and rice.
Fried champignons with potatoes in sour cream with herbs and garlic
It is better to cook potatoes with champignons in sour cream according to this recipe in a frying pan in the summer, when young vegetables and fresh herbs appear. You will need small potatoes - 5-7 pcs. In addition, you need the following ingredients:
- mushrooms – 300 g;
- garlic - a few cloves;
- lean oil for frying;
- fresh dill, parsley, onion.
Fry the potatoes, cut in half, in a frying pan. At this time, fry the mushrooms, also coarsely chopped, in another frying pan until the moisture evaporates. Combine the ingredients together, add salt, add spices if desired and continue frying until done. Then reduce the heat, pour in sour cream, chopped garlic and leave to simmer over low heat for 3 minutes.
You can sprinkle with herbs before serving
How to cook champignons with sour cream and potatoes in pots
The ingredients you will need are 1 kg of potatoes, 500 g of champignons, an onion, a glass of sour cream or heavy cream, cheese, pepper, salt.
Cooking in clay pots
Cooking:
- Cut potatoes into cubes, onions into half rings, mushrooms into thick slices
- Place vegetables in pots in the same order.
- Prepare a mixture of sour cream, salt, pepper and pour into pots. You can add a little nutmeg.
- Bake at high temperature in the oven for about 40 minutes.
- Just before cooking, pour grated cheese into each pot.
As a rule, it is better to use semi-hard cheeses for baking.
Potatoes baked with champignons in sour cream and cheese
Similarly, you can prepare potatoes with mushrooms with the addition of sour cream. To do this you will need:
- 700 g potatoes;
- 400 g mushrooms;
- cheese – 100-150 g (hard or semi-hard);
- large head of onion;
- butter and lean oil for frying;
- 2-3 cloves of garlic;
- pepper, salt, seasonings to taste.
For the casserole, cut the potatoes into circles and immediately boil until half cooked, and cut the onions and mushrooms into cubes. First, onion, and then, adding mushrooms to it, fry in oil until golden brown, at the very end of frying, squeeze in the garlic, stir, put a sprig of thyme on top and cover with a lid. Preheat the oven, place the first layer of potatoes in a baking dish, sprinkle with cheese and put a layer of mushrooms on top, after removing the thyme. Then you can lay the second layer and sprinkle with cheese again.
Bake in the oven for about 20 minutes until fully cooked
Advice! Experienced housewives often add chopped porcini mushrooms to the champignons, then the aroma of the dish becomes brighter.
Potatoes with mushrooms and sour cream
Potatoes with mushrooms and sour cream are a truly homemade dish. It is better to prepare such potatoes from forest mushrooms, such as chanterelles, boletuses or porcini mushrooms. You can use fresh, frozen or dried mushrooms. Potatoes with mushrooms and sour cream go very well with dill. If you don't have fresh dill, you can add dried dill.
Stewed potatoes with champignons in sour cream with onions and carrots
An incredibly tender and tasty dish
According to this recipe, potatoes with champignons in sour cream can be cooked in a frying pan or saucepan. Peel 1 kg of potatoes, cut into bars, mix with salt and pepper, fry in oil until half cooked. In another frying pan, fry the onion, then add carrots, cut into strips. Lastly, put in the cherry tomato halves, season with pepper, salt, herbs and sour cream. Place the potatoes in a deep frying pan, then the mixture with the champignons and simmer until tender for about 20 minutes.
Potatoes with frozen champignon mushrooms in a slow cooker with the addition of leeks
You will need:
- 5 potatoes;
- 1 leek;
- 200 g frozen champignons;
- greenery;
- salt (to taste).
Method of preparation: place chopped potatoes, leeks, champignons and greens in a multicooker saucepan, add salt, and turn on the “stew” mode for 2 hours. If desired, you can add chopped meat (I added pork).
Potatoes fried with champignons in sour cream and butter
Champignons with potatoes cooked in a frying pan with the addition of sour cream are one of the easiest homemade dishes to prepare. And if you fry foods in butter, the taste will be more delicate and the aroma will be richer.
Cut the mushrooms into quarters, potatoes into long bars, and onions into half rings. Heat the butter in a deep frying pan and fry the mushrooms in it, stirring them regularly, then add the rest of the vegetables and fry until fully cooked. Next, reduce the heat, pour in the cream, add salt and spices, stir and simmer a little.
Sprinkle with green onions before serving
Stewed potatoes with chicken and champignons in sour cream
The following products will be required with the exception of the main ingredients:
- chicken (preferably fillet) – 500 g;
- large onion and medium-sized carrot;
- vegetable oil (it is better to use olive oil);
- boiled water;
- salt, pepper, seasonings - to taste.
Potatoes with chicken
Cut carrots and onions into small cubes, potatoes into larger ones and make fillet pieces of the same size. Cut the champignons into thick slices. Pour oil into a deep saucepan, heat it, add all the ingredients, fry over high heat, stirring constantly for about a quarter of an hour, until the liquid has evaporated. Then add salt and pepper, add potatoes, stir, pour cream. In this case, vegetables and meat should be in liquid. Bring to a boil, then reduce heat and simmer until tender, about 30 minutes.
