How to fry potatoes in a frying pan with bow, mushrooms or meat? Roasted potatoes with mushrooms and onions.

29.09.2019

A simple and relatively budget recipe, ideal for a daynic menu. Until now, there is still no strict and unequivocally correct technology for the preparation of this common dish. Some cooks believe that the ingredients need to fry together in one dish, others are inclined to believe that onions, potatoes and mushrooms are better prepared in different tanks. Supporters of the second version still more, so we will follow culinary councils And we will fry the main components of the dishes separately from each other, and connect them at the very end, a few minutes before the end of cooking.

Ingredients:

potatoes - 1 kg;
champignons - 500 g;
bulb - 1 large;
low-fat sour cream - 100 g;
sunflower oil - about 50 ml;
greens - a small beam;
salt to taste.

Fried potatoes with mushrooms Simple recipe

The bulb, freed from the husk, finely shining, and then passover in a deep frying pan with a pair of oil spoons to a golden color. Soft and twin onions shift into separate dishes.
Since we will use for frying champignons, it is enough just to rinse them with water and dry. For the recipe perfectly fit and forest mushroomsHowever, in this case, before hot, you must soak them and boil to avoid poisoning! So, we cut clean champignons with thin plates, put the frying pan in the flared from the onion, if necessary, a lifting of a bit of oil.
Stirring, prepare champignons on temperate fire until the moisture is completely evaporated. Then we sprinkle the contents of the salt frying pan slightly, add sour cream. Mix everything, after which Tim mushrooms on weak fire for a few more minutes.
In parallel, flushing and clearing, cut the potatoes with straw, slices or circles. The method of cutting special significance does not matter: the main thing is that all potato slices are about the same size (no more than 1 cm thick). Well warmed the spacious thick frying pan, covering the bottom with a thin layer of sunflower oil. Once the oil is fascinated, laying out potato cutting. Fry on medium heat without lid. So far, do not salt and try to mix as much as possible. For the whole process of frying potatoes, it is desirable to interfere with it no more than 3-4 times.
When potatoes are shred, sprinkling it with salt, remove the sample. If slices are already soft, add onions and champignons. Gently, so as not to turn the ingredients into porridge, mix, after which Tom is on the weak heat under tight closed lid About 5 minutes. Removing the pan from the fire, sprinkle a freshly prepared dish of a finely chopped greens.
We sort potatoes with mushrooms on plates and immediately apply. The dish perfectly harmonizes with fresh vegetable cutting, pickles or light salads.

Soft, with golden crust roasted potatoes and mushrooms - the most real desk decoration! Enjoy your meal!

One of my most favorite summer-autumn dishes, without which I just can not imagine the season - fried potatoes with mushrooms. Most delicious optionThis is certainly with just collected forest mushrooms: thickens, chanterelles, white. But you can cook with champignons and even messengers. In the autumn season for collecting mushrooms, forest fungi, and in winter frozen, dried or salty. True salty will have to rinse a little to remove excess salt, and then fry.

The combination of fried potatoes with mushrooms causes many special delight is not just like that, this is a delicious hot dish, a real belly holiday. And at the same time, very satisfying, the mushrooms themselves are not a calorie, but heavy food, the sense of saturation is preserved for a very long time. It is still half a day of an active holiday somewhere on a cottage veranda.

Mushroom lovers very often, as I turn out to be also fans of potatoes. I can understand it. And in the campaign you ate fried potatoes with mushrooms, just collected in the forest, this is a stunning experience, for life is remembered.

When we cook the roasted potatoes at home in a pan, then immediately begin to invent and improvise, add spices, greens, sour cream, or cream, carcass and fry in a special way. In general, give the dish even more brightness of taste and fragrance. Surprise how many delicious combinations can be invented with roasted potatoes and mushrooms, adding to them different vegetables, products and even meat. Here is already a feast on the table, so a feast.

Let's be proceeding until I am still able to write and do not choke.

How to cook fried potatoes with butters - a simple recipe

Our great-grandfathers and great-grandmothers, but most likely more far ancestors, all cook fried potatoes with mushrooms. Consider this dish came to us together with the wisdom of the old generations. And it is beautiful in this, because for so much time has not changed. Is that the real cast iron pans are now difficult to find, and they say, it turns out the most delicious fried potato.

Olter is very common forest mushrooms in the middle strip. We, for example, near the giving them so much growing that many simply cease them to collect and seek more noble mushrooms. But I think it's in vain, because if you do not eat right away, then any mushrooms can be prepared for the winter. For example, be white. And on the contrary, so let's fire oil with potatoes.

It will take:

potatoes - 6-7 medium sized pieces;
oil - 250-300 grams;
onion - 2 mid-bulbs;
salt, pepper and fresh greens taste.

Cooking:

Fresh oils are good rinse and remove the skin from the hat. It is rapid and the oil-haired, which is not very desirable in potatoes.

Potatoes are best taken young, it is very tasty in fried. Clean the potatoes and put into the water so that the mushrooms are soworld, she did not darken.

Onions Cut in small cubes and put it fried on a frying pan healed with vegetable oil.

Silte onions and stick a little, jam fry to transparency. He must become a little soft.

While roasted onions, cut the mushrooms with pieces. You can choose the size of your taste, someone loves bigger, and someone is Melnyko. I prefer bigger, as mushrooms are always losing in size, and so I want delicious piece The mushroom came across a teeth.

Add sliced \u200b\u200bmushrooms to fried onions and fry them further together until the fungi is ready. With frying, it is more silent, because the mushrooms will highlight a lot of juice and it is necessary so that it evaporates faster, and did not cook our mushrooms.

Now the queen turn came. Remember that all this time she had to lie in cold water, otherwise it will darken and become brown. Drain the water and slightly mix the potatoes. Cut on the plates, and then thin straw. So the potato spare well.

By the time the potato bookmarks, the pan should be very hot. Right to squall mushrooms with onions, put potatoes and mix. Continue frying potatoes with mushrooms, stirring periodically. It is best to do that when the lower side of the potatoes will be shrouded.

If you finely cut potatoes, it will cook faster. Almost simultaneously with the moment when most will be well roasted. If the potato pieces are large, then when the roasters are enough, reduce the fire to weak and cover the lid so that the middle of the potato pieces reached. Forex under the lid of five minutes.

Delicious dish - fried potatoes with mushrooms - ready, urgently call everyone to the table and dinner, until you cooled!

Fried potatoes With mushrooms prepares in different ways, in the past recipe we fried onions and mushrooms, and then potatoes added to them. In the same time everything will be different. In the first champignons are preparing much faster than potatoes and it is better to begin to fry them later, but at the same time they are also more juicy, so I perfectly fry them in different pans, and then join together. Well, the "highlight" of this recipe in the form of sour cream. It turns out very tasty, you may not doubt.

It will take:

8-10 medium-sized potatoes;
fresh champignons - 0.5 kg;
sour cream - 150 gr;
fresh dill - several twigs;
salt, pepper and leather spices to taste.

Cooking:

First of all, clean the soot potatoes and cut on a bar. The thinner, the faster it is recruiting, but too small can begin to crumble, especially if the potatoes are young and starchy.

Put a large frying pan with a thick bottom on the stove, warm it up on the maximum heat and add vegetable oil. Once the smoke goes from the oil, put potatoes. She will immediately start roasting, but do not rush to mix, wait ruddy crust.

While potatoes are roasted, start cutting champignons. Some love to wash and clean these mushrooms, but I advise it to do this only if they have lost our whiteness because of the long expectation of our turn in the refrigerator. If the champignons are fresh and white, then cut them like that.

Cut the mushrooms with large pieces, remember, they will decrease from frying. Put the second frying pan on fire and also add the oil. Put mushrooms fried into a hot pan and cook before being shred. Silte mushrooms in your taste process.

At this time, potatoes will reach at least half-prepared. Silt and its taste, add a ground black pepper and, if you wish, dried spices for potatoes. Usually this fragrant herbs And vegetables that perfectly emphasize the taste of potatoes. Stir and continue to fry.

When champignons softened and shook a little, shift them into a pan with potatoes. Stir and roast together. It also time has come to add finely chopped fresh dill. Then put several spoons of delicious fresh sour cream.

Try potatoes ready. By this time, he should already be ruddy outside and soft inside, that is practically ready. After that, stir the potatoes, mushrooms and sour cream, cover the frying pan with a lid and remind on weak fire literally 3-4 minutes so that the tastes are mixed.

Sour cream is almost completely melted and absorbed, adding taste. Stunningly delicious fried potatoes with mushrooms champignons. If you love the bow very much, you can add it to this recipe, while frying it with mushrooms. But without a bow, the taste is just gorgeous. As if in childhood returned. Bon Appetit!

Fried potatoes with white mushrooms and onions in a frying pan

Talking about mushrooms and potatoes, it is impossible to miss out of sight and noble white. Especially if it is fresh, just assembled in the forest mushrooms. Usually we prepare these directly at the cottage and eat first. Very rarely manage quite a lot of white gather to prepare for the winter. Freeze for example. By the way, fried potatoes with mushrooms frozen no worse than fresh, just the cooking technology changes slightly. You know that freezing is one of the methods of conservation, in which the maximum of taste and the beneficial substances is preserved.

But we will not be distracted by frozen mushrooms strongly, because in this recipe we use fresh.

It will take:

potatoes, preferably young - 4-5 pieces (large);
onions - 1-2 pieces;
garlic - 1 teeth;
salt and pepper to taste;
greens of dill for feeding.

Cooking:

In the case of forest mushrooms, not necessarily white, but also other noble, it is best to slaughter them in front of hot. Literally 10 minutes.

Therefore, we will take first mushrooms. Clean the mushrooms of the legs from black scraps and remnants of the Earth. Pretty rinse their running water. Cut into pieces of small size so that they are harmonized with potatoes in the finished dish. Do not be too small, because they still respect.

Then, in a comfortable large saucepan, boil the water and boiling, put mushrooms. Boil 10 minutes on medium heat, watch them not running out, as they will most likely be abundantly foaming.

After that, drain the mushrooms into a colander and let the drain so that the excess fluid does not turn the frying.

Preheat vegetable oil in a pan. Finely cut the onions and garlic and fry before the appearance of a golden blush. After that, add to the bow with garlic mushrooms and stirring, roasting until the mushrooms are already brushed.

In another frying pan, the oil also warm the oil and when it will be hot, lay the chopped potatoes. Fry not too often stirring in order to have time to form a ruddy and crispy crust. It is in the roast potato most importantly.

When potatoes will be almost ready (and it will take no more than 20 minutes depending on the grade of potatoes and sizes of pieces) Add to potatoes fried mushrooms. Stir and fry a little on low heat. Give all tastes and fragrances to mix. Silte and pepper in the process.

Serve roasted potatoes with white hot mushrooms with fresh dill. Can be cooked meat dishes Or kebab, potatoes will be a great garnish.

Another kind of very tasty forest mushrooms - These are chanterelles. Some of the most delicious and fragrant fungi, which you must definitely try. If you do not grow near the house or dacha, find the market for happy collectors that sell them. It will cost it. Also frozen chanterelles are found in stores, but fresh is much better.

The chanterelles are perfectly combined with many products, no wonder of them prepare everything from omelet, to pasta, but we use them for classic fried potatoes with mushrooms. These mushrooms do not necessarily boil before hot, which speeds up the cooking process. It is enough to rinse very well before cooking in a water container so that all the grain, grains and another natural debris are faded, and another natural debris from the liners in the legs. Unpleasant when it crumbs on the teeth.

It will take:

fresh chanterelles - approximately 600 grams;
potatoes - 5-6 pieces;
onions - 1 large bulb;
salt, black pen and dill greens.

Cooking:

Soak fresh chanterelles in cold water for 10-15 minutes, then rinse under the crane to wash the entire forest trash from scales. Put mushrooms on the grid or in a colander and let the drain of the water.

Preheat a frying pan with a creamy oil or a mixture of vegetable and cream. Creamy oil will give fungams a special taste.

Put mushrooms in a hot frying pan and roast. First, the juice and mushrooms will be separated, they will steal a little, but if it is often stirred, the liquid will quickly evaporate and frying.

Cut the fine onions. You can cubes, and you can and thin half rings, if you like the pieces of the bow larget. Add a bow into a frying pan to chanterelles at the moment when the liquid and mushrooms disappeared began to roast. Fry onion and chanterelles together before girlishing. After that, remove the frying pan from the fire.

Clean the potatoes and cut the panels or thick straws. A wide frying pan, the best cast iron, with a thick bottom herald with vegetable oil. Put on hot potatoes And fry until it is wrapped. After that, add mushrooms and remove a few more minutes.

At the end, when potatoes will be ready, add finely chopped dill and cover the lid. Let stand five minutes and can be served to the table. Delicious and incredibly fragrant fried potatoes with mushrooms ready!

Fried potatoes with mushrooms and young home - recipe like a grandmother. Video

But this recipe shall share from the personal collection. Here, fried potatoes with mushrooms are preparing for a recipe that has already transmitted many generations. All the wisdom of the lived years is concentrated in the simplest, but insanely tasty dish. In addition, how to cook the potatoes itself, you will handle the life advice on the right and delicious cooking. Invaluable experience to adopt. The mushrooms by the way in this recipe are dried, which does not affect the taste and quality of excellent dishes. We look and learn.

Helpful advice! All recipes listed in this article are suitable for cooking from frozen mushrooms. Depending on the type of fungi, select the appropriate. For example, we have such popular ones, prepare without pre-cooking and defrosting. Immediately put them in a skillet, there they are rejoicing and prepared. The main thing is to burn mushrooms separately to the water distinguished from them, did not boil potatoes.

Another dish that I remember since childhood is fragrant potato With mushrooms, roasted on the fat. Such and the taste is special, and the smell is memorable, and the pieces of fried sala were hardly tastier mushrooms. I remember even this potato in the family had different variations of recipes. Grandmother loved her to fry well to a crispy crust and squirrel from Sala, and dad loved to cover the lid at the end of cooking and give her to become soft and crumbly. I love both options, but you suggest try and choose your favorite.

Required:

middle size potatoes - 5 pieces;
salo (classic salted, can with meat veins) - 200 grams;
fresh or frozen mushrooms - 400-500 grams;
onions - 1 big bulb;
garlic at will;
salt, ground black pepper to taste.

Cooking:

Fried potatoes with mushrooms on the fat prepares very similar way that we looked at a little earlier. One little difference brings only fat.

First of all, heals a frying pan with a thick bottom and a small amount of vegetable oil. No need to pour it.

Palo harness with large thick pieces, in the process of frying it will decrease in the amount and get out. If you cut into thin slices, then by the end of the cooking dishes you risk getting microscopic dried squalls. If you like the taste of the sala itself, make it bigger.

Put the fat on a hot frying pan and fry to ruddy crust, see how the fat will get up and filling out the pan from it.

Now the next important stage, if you do not want to cook a soft stew potato With a light roast, and make it precipitated it, then cook the mushrooms separately. Mushrooms are allowed a lot of juice, which, with a joint cooking with a potato, will begin to curl it and will not be roasted.

If fry mushrooms separately, now it's time to put a potato into the sibro. Clean it and cut the pars or slices, not too thin. Lightly stirred with lard and fry stirring only when a griring crust appears on the bottom layer.

In a separate frying pan, he heat some vegetable oil and put onions chosen by semirings or cubes. Fry it to a light Rumenanta, but do not remember, it will reach ready to be readily with mushrooms. If you add garlic, now it's time to put it in a frying pan.

Put the washed and sliced \u200b\u200bmushrooms on a frying pan. Small mushrooms like young people can not cut, but to fry the whole. Fry on a strong fire until all the resulting liquid is reset. Silte mushrooms with onions. After that, quite slightly give mushrooms to twisted and add them to a pan with potatoes.

Continue to fry potatoes with mushrooms and lard to complete readiness, periodically stirring. If you want to get a potato softer, then for the last five minutes of cooking, cover the frying pan with a lid.

Well, everything is ready, cut the fresh greens and call everyone at the table. Bon Appetit!

Fried oysteries with potatoes and sour cream - video recipe

If you really want to cook fried potatoes with mushrooms, but alas? Now is not a mushroom season, frozen mushrooms or fresh, but grown by artificially grown. I mean champignons and oysteries. About the recipe with the use of champignons, I told you at the beginning of the article, so let's see how to cook fried potatoes with oysteries. And for taste add sour cream, because it will not see anyone to find out that mushrooms with sour cream are simply superb.

On this all today. Wait for new recipes and delicious secrets. Collect mushrooms in pleasure and fry them with potatoes.

Today I will share with you a recipe, how to cook fried potatoes with mushrooms! But not a simple, and ruddy, fragrant, with a crispy crust and a juicy middle. It will turn out not just a swashing potato mass - every slice of fried in the potato frying pan will be perfectly held and not collapsed.

It would seem that it could be easier than frying potatoes ... But here each hosypher has its secrets and tricks to ready dish It was pleasantly surprised by home results. So in today's recipe fried potatoes with mushrooms, I will share with you my own. Try and maybe you will never cook it more tasty and rich dish like before!

Ingredients:

(1 kg ) (400 grams) (200 grams) (150 milliliters) (1 beam) (1 teaspoon) (1 pinch)

Preparation of dishes by steps with photos:

To prepare delicious fried potatoes with mushrooms, we will need potatoes, boiled forest mushrooms, onions, fresh dill, refined vegetable (I have sunflower) oil, salt and black ground pepper. If you want, you can also additionally use fresh crushed garlic, which is added at the very end of cooking together with dill. Of course, if there are no forest mushrooms, you can take champignons or oysteries, but it will be another taste and not such a fragrance.

Mushrooms, I always fry apart from potatoes so that potato slices are not splashing and not sticking out. If you have fresh mushrooms, you need to pre-move, clean and boil in a slightly salted half an hour after boiling. Then you need to leake them on the sieve to leave the excess liquid. In the pan pour 50 milliliters of vegetable oil and let him warm well. In the meantime, we clean and finely rub the onions. Put in a hot oil boiled mushrooms (The better you run them away from the liquid, the less they will sprinkle when frying) and crushed onions. Fry without a lid on medium heat, after periodically stirring, to a ruddy state.

While the mushrooms are preparing with onions, clean potatoes. From the variety depends a lot. Honestly, I do not know what exactly we are, but we are very pleased. Major potatoes, yellow, not soap, without eyes, very tasty and fragrant. Then I ask my parents, as it is called - they grow it in their dacha. To the tubers do not dry, put them in cold water.

Each potato chopping rather large lumps, which also put in cold water. Then we are thoroughly rinsed under running water to wash off the surplus of starch - it is because of them potatoes with frying begins to stick together and fall apart.

And now you need to dry the potato pars with a paper towel or napkins. Try to make in such a potato slices, there are practically no moisture.

But the mushrooms with a bow are ready - the goblet became ruddy and mushrooms were perfectly roasted. While they can be shifted to a plate or leave in a frying pan, if you have another suitable.

I have one favorite pan, so I washed her after mushrooms and wiped dry. We pour 100 milliliters of vegetable oil without smelling, which is also well warmed. As only over the oil, a characteristic lightweight, barely noticeable smoke, can be spread potatoes. Fry it without a lid on medium heat until the lower part will be blocked. What is the secret so that fried potatoes do not fall apart and has not turned into stewed? Everything is simple: it needs to be interfered as far as possible and saline at the very end of preparation. For all the time frying, I interfere 3-4 times, and even that, very, very neat. Well, but the oil does not regret - the potatoes love him very much.

When roasted potatoes are shred, try a couple of slices. If they are soft, while crispy crust, it means everything is ready.

Simply fry potato tubers in oil can even completely young mistresses and cookies. But for guests you need to supplement the dish something special. Yes, and for myself sometimes a variety. How to fry potatoes with mushrooms - Learn the little secrets is always a successful and delicious dish.

What do you need

Cook potatoes can be prepared on vegetable oil, but tastier if used or other firing. In addition, these products can be added:

several slices of ordinary or smoked saline;
ham;
onion;
fresh greens - parsley, mayoran, thyme, etc.

Well, the main thing - mushrooms. It will be easiest to buy champignons or oysteries, they are now in every supermarket or vegetable kiosk. But, of course, a completely different fragrance and taste of a dish will acquire if you yourself have collected forest seasonal mushrooms - boring, chanterelles, butyond or lump. You can prepare a dish with frozen mushrooms and with fresh or dry, twisted in the water.

How to fry potatoes with mushrooms - step by step instructions

Everything is very simple and will not take much time.

Clear and wash potatoes, dry on a napkin. Cut into slices or brooms.
Salo - about a hundred grams - cut into pieces.
Fresh mushrooms brush from sand and dirt, cut off the tips of the legs and wormworms. You should not wash - this product absorbs water like a sponge, and instead of fried potatoes you will get stewed when you add it to the pan.
Cut the mushrooms to the plates if they are large, leave it integer or cut in pressure if they are small.
Clean and cut one bulwing semi-ring, please add a couple of garlic cloves.
Wash and disturb any greens at your discretion.
Heat the frying pan, add a couple of vegetable spoons or mashed oil, Fry from all sides of the fat.
Purchase potatoes, immediately mix so that hot fat covered every slice from all sides. If you want to speed up the process, cover the frying pan with a lid. But then the crust will not succeed in such a crispy.
Prepare a dish for half-ready, not forgetting to interfere with the spatula. Then pumped onions and garlic.
Five minutes later, add chopped mushrooms. Suck, pepper and roast until readiness.

Fresh greens add to the pan after removing it from the fire so that it does not lose its color and flavor.

There is nothing complicated in this recipe, there is also no clear proportions to adhere to the delicious frying potatoes on the fat mushrooms, onions and greens. However, it is noticeable that it turns out tastier if mushrooms are no more than potatoes, but a little less. That is, on a kilogram of tubers you should take half of less champignons or oyster.

Very fragrant, if you manage to get white mushrooms or chanterelles. Didn't find fresh? Not trouble, in the supermarket there are frozen - you can prepare potatoes with frozen mushrooms. You can use even mushroom assortment. And another advice: in the season, do not clean the young potatoes, and simply well wash it and cook in the peel. Small tubers can be frying even entirely. Bon Appetit!

Calorie: Not specified
Time for preparing: Not indicated

We will fry potatoes in a pan, but not a simple, but with mushrooms. Thanks to the mushrooms, the dish is even more nutritious and satisfying. From such a potato, it is unlikely that someone can refuse. The roasted potato itself causes a lot of positive feedback, and mushrooms with onions, frightened in a frying pan, just adore. So just imagine what will happen if you cook these two together delicious dishes. It turns out the most delicious in the world fried potatoes in the pan with mushrooms! So that you do not get confused in the cooking process, our recipe we made with photos, in detail and step by step.
Mushrooms can be taken any, this recipe - with champignons, but it turns out to be delicious if you cook or.

- 500 gr. potatoes,
- 250 gr. mushrooms
- 1 white bulb,
- 30 grams. vegetable oil
- 30 grams. butter
- Salt, pepper at will.

Recipe with photo step by step:

First, we will take mushrooms. We will wash them in the water. The supreme napkins, then apply medium plates. We will use and hats, and legs. For today's dish, I used champignons, all and well-known and affordable mushrooms.

Onions we insert cubes, it is better to take white onions for the recipe. The red bow is lung sweet and not very suitable, and does not combine with fried mushrooms and potatoes.

On vegetable oil, we begin to fry mushrooms, and when they begin to acquire a brown crust, nuck onions. Slightly salt and pepper mushrooms.

We bring mushrooms to readiness so that they are fully harvested.

Clean the potatoes, rinse and put on the napkins, so that they absorb all drops of water. Cut the potatoes with long middle thick stations.

Fry potatoes on a mixture of vegetable and butter. Creamy oil will be hissing, bubbles. But this is nothing terrible, but the potato will be more tastier in a thousand times than just frightening on vegetable oil. I want to note that the vegetable oil still needs to be added, as only on the butter, the potatoes will burn and adhere to the frying pan.

When the potato is half plugged, we salt it, and then add fried mushroom mushrooms into the frying pan. We continue to fry everything together until the potatoes are soft. Bon Appetite!
Can also be prepared