Cooking mushrooms in a pan with potatoes. How to fry mushrooms in a pan, what time is it? Champignon dishes

28.10.2019

if you love fried potatoes and mushrooms, then their combination in a pan will certainly suit your taste. Of course, such a dish can hardly be called dietary, but its wonderful aroma can easily drive you crazy. Fried potatoes with mushrooms, brought to a pleasant golden crust, can be an excellent side dish for festive table or tasty addition daily diet. Such yummy definitely deserves your attention.

Little tricks for the hostess

Interestingly, this dish can be prepared in different ways, if you know a couple of tricks:

Let's get to know the most original recipes aromatic potatoes with mushrooms:

Fried champignons with potatoes and onions

Ingredients:

potatoes - 0.5 kg.;
onions - 1 piece of medium size;
sunflower oil for frying;
champignons - 0.3 kg.;
garlic - several large cloves;
seasoning of ground mushrooms;
greens - 1 bunch;
salt and pepper to taste.

Peel the potatoes and rinse them under running water. The best way to remove excess moisture is to use paper towels. Then cut the potatoes into thin rings or coarse strips. The further process of cooking the dish depends on whether you want to serve it to the table right away or leave it until tomorrow.
If you want to eat them after cooking, it is better to fry the potatoes with mushrooms in sunflower oil with the addition of lard and butter. It is really very tasty, but after the lard has set, the dish will lose its charm.
When you need to cook fried champignons with potatoes and onions for later, it is better to use only vegetable oil for frying. Then the taste of the dish will remain unchanged.
Onions must be peeled and washed under running water. Do the same with garlic. They should be chopped into thin slices, and then sent to heated sunflower oil in a frying pan. As soon as the vegetables begin to turn golden, they will need to be removed from the heat and transferred to a separate plate.
Next, send chopped potatoes to a skillet, increase the heat and fry over high heat until golden brown. This recipe calls for stirring the potatoes evenly until they are completely nice golden brown.
Next, salt the potatoes, reduce the heat to a minimum, and then cover with a lid. This is to cook the inside of the vegetable.
Champignons should be cleaned of soil, washed under water and dried with napkins. Cut the mushrooms into thin slices, and then send them to hot sunflower oil. The pan must be separate. You can sprinkle them with mushroom seasoning to give the mushrooms a distinct aroma, but this is not necessary.
Take a sharp knife and chop the greens. Instead of ground black pepper, you can take peppercorns, which must be chopped in a mortar. In the last minutes of frying potatoes, you can add mushrooms, onions with garlic, herbs and spices to it. All that remains is to mix well, cover the pan with a lid and turn off the heat. Potatoes with champignons in a pan are ready! Such a dish is no less tasty in a multicooker.

Potatoes with mushrooms in sour cream

Ingredients:

potatoes - 6 pcs.;
butter - 0.075 kg.;
champignons - 0.25 kg.;
sour cream - 0.1 kg.;
greens - 1 bunch;
garlic - 3 cloves;
salt and pepper to taste.

The potatoes need to be thoroughly washed, peeled and sent to the microwave for two minutes under the lid at maximum power. When it comes to young potatoes, the skin can not be touched at all. After the microwave, cut each potato into thin slices.
Heat butter in a skillet, and then add chopped potatoes to it. The fire should be big. Otherwise, everyone's favorite crispy crust is never formed.
Wash the champignons under running water, cut off dark spots and roots. After that, wipe the mushrooms with a napkin or paper towel. If your champignons are small, you can leave them whole, and the larger ones are better to cut in half.
The mushrooms can also be cut into slices or quarters and then added to the potatoes. After a few minutes, add sour cream to the hot plate. It is better to cook champignons in sour cream in a pan with potatoes, covered, for 10 minutes.
When the potatoes with champignons in sour cream in a skillet are almost ready, you will need to remove the lid and add a little chopped garlic and chopped parsley or dill. A pleasant spicy aroma will fill your entire kitchen. The dish is ready!

Canned Mushroom Recipe Option

Ingredients:

potatoes - 1 kg.;
canned mushrooms - 0.2 kg.;
carrots - 1 pc.;
onion- 1 PC.;
sunflower oil for frying;
greens - 1 bunch;
salt to taste.

Who said that fried potatoes with mushrooms and sour cream must necessarily include fresh mushrooms? Pickled mushrooms make the taste of such a dish no less delicious and interesting. First select the required amount of potatoes, peel them off and wash thoroughly.
Cut the peeled potatoes into thin slices or strips. Next, grab the onions and carrots, peel them from the husk and skin, and then rinse thoroughly. It is best to turn the vegetables into strips similar in size to the shredded potatoes.
Remove the pickled champignons from the jar, rinse, discard in a colander and wait until all excess liquid has drained. After that, heat the sunflower oil in a skillet and add the mushrooms. They should be slightly fried until a pleasant creamy shade, supplemented with chopped onions and carrots. Fry mushrooms with vegetables until soft, and then remove this mixture from the pan onto a separate plate.

Fry the potatoes in a deep skillet. When it is golden and covered with a crispy crust, you can add marinated mushrooms fried with vegetables to it. Fried potatoes with canned mushrooms will be ready in about 10 minutes. The whole cooking process takes no more than an hour, but it is so simple and tasty treat disappears much faster. The slight sourness of the mushrooms will be balanced by the sweetness fried onions and carrots. You can serve any pickles or salad from fresh vegetables. Bon Appetit!

Uncomplicated homemade dish champignons with potatoes - a typical stew without meat, which is prepared by the usual stewing of fried foods. The peculiarity of this dish is that the cooking process does not take much time and the stew is great for dinner. fast food, especially if it was a tough day. It is enough to fry the mushrooms and simmer them with potatoes under the lid until cooked and the desired thickness of the sauce.

Those who often cook for themselves have probably noticed that stewing is a cross between cooking and frying. For me, the beauty of cooking stews consists in the fact that, depending on desire and mood, champignons with potatoes can be prepared close to the first courses, leaving more liquid, or as thick as a stew with mushrooms, practically without liquid. And a change in the amount and composition of spices allows you to get any taste of the finished dish - from sweet and tender, to spicy, like u.

Remember the lecture of Father Lacina, the hero of Hasek? The spiritual father had a very sane approach to cooking - the more mushrooms are put in the stew will taste better. Moreover, the whole story was more about spices and mushrooms than other ingredients or the cooking process. I think that in the end it was about the stew, which contains champignons with potatoes, since almost all further references to stews concerned - by the way, this is one of the favorite home dishes.

Champignons - small and grown in large quantities lamellar mushrooms... It is noteworthy that from French the word champignon is translated as "mushroom". Since childhood, champignons have somehow not been remembered, they appeared on sale 30 years ago, when farmers and entrepreneurs began to grow cultivated mushrooms on a substrate. Now grown mushrooms are the most demanded mushrooms in the world, and we are talking about hundreds of thousands of tons per year.

Nowadays, there are fresh mushrooms in almost any grocery store - different types and sizes. Potatoes are such a common vegetable that I have no idea what it is - no potatoes. Cooking champignon ragout with potatoes does not cause any difficulties at all.

Ideally, if the champignons with potatoes are prepared from small mushrooms, the size of a large cherry, then the mushrooms will remain intact. But the large fruiting bodies of the champignon can be cut into several parts, which will not affect the taste of the dish. It is important that the mushrooms and potatoes are chopped coarsely enough and can easily be pricked onto a fork. If desired, mushrooms with potatoes can be prepared quite spicy by adding fresh hot peppers.

Champignons with potatoes. Step by step recipe

Ingredients (2 servings)

Champignons 300 gr
Potatoes 500 gr
Carrot 1 pc
Garlic 1-2 cloves
Hot pepper 1 pc
Olive oil 2-4 tbsp l.
Parsley, cherry tomatoes, hot peppers for decoration
Salt, black pepper, sweet paprika, hot pepper spices

Recently, a variety of mushrooms have appeared on sale - in color, size and shape. But I, traditionally, prefer ordinary young and small mushrooms of a white or cream shade. Light coffee, dark and large, I do not understand, although many praise them. And yet, I don't really like overripe mushrooms, I like young ones more.
To prepare a ragout of champignons with potatoes, mushrooms and other vegetables, approximately equal volume is needed. Choose a potato that boils a little during cooking - pink potatoes with a yellow center are perfect. Well, if you wish, I advise you to add a little fresh hot pepper to the dish.
Champignons and vegetables for stew
Peel and cut into large cubes not very large sweet carrots. Heat in a saucepan or large skillet with a lid olive oil... Optionally, you can pre-fry the flattened garlic clove in oil, which will flavor the olive oil. Then discard the garlic, and fry the carrots in oil until soft.
Fry carrots in olive oil
If the mushrooms are large, cut them in half. Smaller mushrooms can be used whole. Add the mushrooms to the saucepan to the fried carrots. Without covering the saucepan with a lid, fry the carrots and mushrooms over medium heat, stirring constantly.
Add mushrooms and fry them lightly
Mushrooms are fried very quickly, in just a few minutes. They say that raw mushrooms quite edible and even tasty, they are used to prepare salads and sauces. Champignons roast well and become ruddy, then, at some point, they begin to lose moisture. As soon as liquid appears in the saucepan, add the potatoes.
Fry mushrooms until blush
Pre-peel the potatoes and cut into large cubes, approximately the size of the mushrooms. In a ragout, the mushrooms with potatoes should be large and easily pricked on a fork. Add chopped potatoes to the fried mushrooms and fry all together for 4-5 minutes.
Add coarsely chopped potatoes
Add spices to the stew. Be sure to salt and pepper, add 0.5 tsp. sweet red paprika or dried bell peppers - these are often sold as flakes. Chop one or two garlic cloves with a knife and add to the stew. I advise you to add hot fresh peppers. One small pod, or half a pod, thoroughly remove seeds and white internal partitions. Chop hot peppers with a knife. By the way, peeled peppers do not have the most pungent taste; most of the capsaicin is contained in the seeds and white partitions.
Salt, add spices, garlic and pepper
Stir the mushrooms with potatoes and spices. Add 1.5 cups of liquid immediately. V simple case you can add the usual hot water... If possible, it is better to add vegetable or mushroom broth. Stir, bring the liquid to a boil and simmer the mushrooms and potatoes, covered for about 30 minutes. The liquid in the saucepan should boil slightly, bubbling is unacceptable.
Pour in liquid and simmer covered for 30 minutes
This time is quite enough for the potatoes to boil and begin to boil slightly. Remove the lid from the saucepan, add heat to medium and let the excess liquid evaporate. This can take up to 10 minutes.

If you have potatoes and champignons in stock, rest assured that you will quickly and easily prepare a great dinner. And even a novice housewife or teenager can cope with this. Champignons with potatoes are cooked in a pan, and this takes a total of a little more than half an hour. The dish always turns out not only fragrant, but also incredibly tasty and nutritious.

I can't say that these are fried potatoes with mushrooms, but they are not stewed either, but something in between. The dish comes out tender, juicy with a bright mushroom aroma. It is perfect for lean menu or on any other ordinary day, and do not doubt that absolutely all household members will meet him with great pleasure.

Ingredients:

800 - 900 gr potatoes
450 gr fresh champignons
1 - 2 onions
salt, pepper, spices
vegetable oil for frying

Cooking method

If necessary, wash the mushrooms under running water and let dry. Then cut into thin slices and fry in a preheated deep frying pan with butter for 7 - 10 minutes, stirring occasionally.

We need the excess moisture that is in the mushrooms to evaporate, and as soon as they begin to barely ruddy, we immediately add the chopped potato slices. Stir and fry together over medium heat, covered for about 15 minutes.

Then we open it, add the chopped onion, mix again and fry the mushrooms open for another 10 minutes.

One of my favorite summer-autumn dishes, without which I simply cannot imagine the season, is fried potatoes with mushrooms. Most tasty option, this is of course with just collected forest mushrooms: mushrooms, chanterelles, white. But you can also cook with mushrooms and even oyster mushrooms. In the autumn season for picking mushrooms, forest mushrooms are best, and in winter, frozen, dried or salted. True, salty ones will have to be rinsed a little to remove excess salt, and only then fry.

The combination of fried potatoes with mushrooms causes a special delight in many for a reason, this is a very tasty hot dish, a real feast for the belly. And at the same time it is very satisfying, the mushrooms themselves are not high-calorie, but heavy food, the feeling of satiety lasts for a very long time. Eat such a fabulous lunch somewhere on the dacha veranda and force for another half day of active rest.

Mushroom lovers very often, like me, are also potato lovers. I can understand that. And on the hike, you ate fried potatoes with mushrooms just picked in the forest, this is an amazing experience, will be remembered for a lifetime.

When we cook fried potatoes at home in a frying pan, we immediately begin to invent and improvise, add spices, herbs, sour cream or cream, simmer and fry in a special way. In general, we add even more flavor and aroma to the dish. Surprise how many delicious combinations you can come up with with fried potatoes and mushrooms by adding different vegetables, food and even meat. There is already a feast on the table, so a feast.

Let's get down to business while I'm still able to write and not drown.

How to cook fried potatoes with butter - a simple recipe

Our great-grandfathers and great-grandmothers, and most likely more distant ancestors, all cook fried potatoes with mushrooms. Consider this dish came to us along with the wisdom of past generations. And it is beautiful in this, because for so long it has practically not changed. Unless real cast-iron pans are now difficult to find, and they say they make the most delicious fried potatoes.

Butter mushrooms are very common forest mushrooms in the middle lane. In our country, for example, there are so many of them growing near the dacha that many simply stop picking them and look for more noble mushrooms. But I think this is in vain, because if you do not eat it right away, then any mushrooms can be prepared for the winter. For example, but fry whites. Or vice versa, so let's fry butter with potatoes.

You will need:

potatoes - 6-7 pieces of medium size;
butter - 250-300 grams;
onions - 2 medium onions;
salt, pepper and fresh herbs to taste.

Preparation:

Rinse fresh oil well and remove the skin from the cap. In butter, it is slippery and oily, which is not very desirable in potatoes.

Potatoes are best taken young, they are very tasty when fried. Peel the potatoes and place them in water so that they do not darken while the mushrooms are fried.

Cut the onion into small cubes and place in a frying pan preheated with vegetable oil.

Salt the onion and pepper a little, fry the loan until transparent. It should get a little soft.

While the onions are fried, cut the mushrooms into slices. You can choose the size to your liking, someone loves bigger, and someone loves small. I prefer larger ones, since mushrooms always lose size when frying, and I really want to tasty morsel mushroom caught on the tooth.

Add the chopped mushrooms to the fried onions and fry them together until the mushrooms are tender. Stir more often when frying, because the mushrooms will produce a lot of juice and you need it to evaporate faster, and not cook our mushrooms.

Now it's the turn of the potatoes. Remember that all this time she had to lie in cold water, otherwise it will darken and turn brown. Drain and lightly blot the potatoes. Cut into slices and then into thin strips. This will make the potatoes fried well.

By the time the potatoes are laid, the pan should be very hot. Put the potatoes directly to the crackling mushrooms with onions and stir. Continue to fry the mushroom potatoes, stirring occasionally. This is best done when the underside of the potato is browned.

If you have thinly sliced potatoes, they will cook faster. Almost simultaneously with the moment when most of it is well fried. If the potato slices are large, when there is enough roasting, reduce heat to low and cover so that the middle of the potato slices reaches the middle. Fry under the lid for about five minutes.

A delicious dish - fried potatoes with mushrooms - is ready, urgently invite everyone to the table and have dinner while it is warm!

Fried potatoes with mushrooms are prepared in different ways, in the previous recipe we fried onions and mushrooms, and then we added potatoes to them. This time everything will be different. Firstly, mushrooms are cooked much faster than potatoes and it is better to start frying them later, but at the same time they are also more juicy, so it is ideal to fry them in different pans, and then combine them together. Well, the "highlight" of this recipe in the form of sour cream. It will turn out very tasty, you can be sure.

You will need:

8-10 medium sized potatoes;
fresh champignons - 0.5 kg;
sour cream - 150 gr;
fresh dill - a few branches;
salt, pepper and dried herbs to taste.

Preparation:

First, peel the washed potatoes and cut them into cubes. The thinner, the faster they will fry, but too small can begin to crumble, especially if the potatoes are young and starchy.

Place a large, heavy-bottomed skillet on the stove, heat it to high heat and add the oil. As soon as the oil starts to smoke, add the potatoes. She will immediately begin to fry, but do not rush to stir, wait until golden brown.

While the potatoes are fried, start cutting the mushrooms. Some people like to wash and peel these mushrooms, but I advise you to do this only if they have lost their snow-white due to the long wait for their turn in the refrigerator. If the mushrooms are fresh and white, then cut them like this.

Cut the mushrooms into large pieces, remember they will shrink from frying. Put the second skillet on the fire and add the oil in the same way. Place mushrooms in a hot skillet and cook until browned. Salt the mushrooms in the process to your liking.

At this time, the potatoes will be at least half cooked. Salt it to taste, add ground black pepper and, if desired, dried potato spices. Usually this aromatic herbs and vegetables that perfectly emphasize the taste of potatoes. Stir and continue to fry.

When the mushrooms are softened and slightly browned, transfer them to a skillet with potatoes. Stir and fry together. It's also time to add finely chopped fresh dill. Then add a few tablespoons of delicious fresh sour cream.

Try the potatoes when done. By this time, it should already be rosy on the outside and soft on the inside, that is, almost ready. After that, stir the potatoes, mushrooms and sour cream, cover the pan with a lid and simmer over low heat for literally 3-4 minutes so that the flavors mix.

Sour cream will melt almost completely and be absorbed, complementing the taste. Delicious fried potatoes with champignons are ready. If you are very fond of onions, you can add them to this recipe, while frying them along with the mushrooms. But even without the onion, the taste is simply great. As if they returned to childhood. Bon Appetit!

Fried potatoes with porcini mushrooms and onions in a pan

Talking about mushrooms and potatoes, noble whites should not be overlooked. Especially if these are fresh mushrooms just picked from the forest. Usually we cook and eat these first right at the dacha. It is very rarely possible to collect enough whites to prepare for the winter. Freeze for example. By the way, fried potatoes with frozen mushrooms are no worse than with fresh ones, it's just that the cooking technology changes a little. You know that freezing is one of the methods of conservation, which preserves the maximum of taste and nutrients.

But let's not be distracted by frozen mushrooms, because in this recipe we use fresh ones.

You will need:

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

Preparation:

In the case of forest mushrooms, not necessarily white, but also other noble ones, it is best to boil them a little before frying. Literally 10 minutes.

So let's focus on mushrooms first. Clean the legs of the mushrooms from black scales and earth residues. Rinse them thoroughly with running water. Cut into small pieces so that they are in harmony with the potatoes in ready dish... Too small is not worth it, because they will boil down anyway.

Then, in a convenient large saucepan, boil the water and add the mushrooms to the boiling one. Cook for 10 minutes over medium heat, making sure they do not run away, as they will most likely foam profusely.

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

Heat vegetable oil in a skillet. Chop the onions and garlic finely and sauté until golden brown. After that, add mushrooms to the onion with garlic and stirring, fry the mushrooms until browning.

In another skillet, heat the oil in the same way and when it is hot, lay out the potatoes cut into cubes. Fry, not stirring too often, so that a golden brown and crispy crust has time to form. This is the most important thing in fried potatoes.

When the potatoes are almost ready (and this will take no more than 20 minutes, depending on the type of potatoes and the size of the pieces), add to the potatoes fried mushrooms... Stir and fry a little more over low heat. Let all the flavors and aromas mix. Season with salt and pepper.

Serve the porcini fried potatoes hot with fresh dill. You can cook meat dishes or a kebab, potatoes will be an excellent side dish.

Another kind of very tasty forest mushrooms- these are chanterelles. Some of the tastiest and most aromatic mushrooms you should definitely try. If your house or dacha does not grow near your house, find happy collectors in the market who sell them. It will be worth it. Frozen chanterelles are also found in stores, but fresh ones are much better.

Chanterelles go well with many products, it's not for nothing that everything from omelet to pasta is prepared from them, but we use them for the classic fried potatoes with mushrooms. These mushrooms do not need to be cooked for a long time before frying, which speeds up the cooking process. It is enough to rinse them very well before cooking in a container with water so that all grains of sand, grains and other natural debris from the cracks in the legs are rinsed out .. It is unpleasant when it crunches on the teeth.

You will need:

fresh chanterelles- about 600 grams;
potatoes - 5-6 pieces;
onion - 1 large onion;
salt, black pepper and dill.

Preparation:

Soak fresh chanterelles in cold water for 10-15 minutes, then rinse under the tap to wash out all forest debris from the scales. Place the mushrooms on a wire rack or colander and drain.

Heat a skillet with butter or a mixture of vegetable and butter. The butter will give the mushrooms a special flavor.

Place the mushrooms in a hot skillet and fry. At first, the juice will stand out and the mushrooms will be stewed a little, but if you stir often, the liquid will quickly evaporate and frying will begin.

Finely chop the onion. It can be in cubes, or in thin half rings, if you like larger onion pieces. Add the onions to the chanterelles in a skillet at the moment when the liquid has disappeared and the mushrooms have begun to fry. Fry the onions and chanterelles together until browned. Then remove the pan from the heat.

Peel and cut the potatoes into cubes or thick strips. Heat a wide skillet, preferably cast iron, with a thick bottom with vegetable oil. Put on hot potatoes and fry until golden brown. Then add the mushrooms and simmer for a few more minutes.

Finally, when the potatoes are done, add the finely chopped dill and cover. Let stand for five minutes and can be served. Delicious and incredibly aromatic fried potatoes with mushrooms are ready!

Fried potatoes with mushrooms and young onions - a recipe like grandma's. Video

But I share this recipe from my personal collection. Here, fried potatoes with mushrooms are prepared according to a recipe that has been handed down for generations. All the wisdom of the years lived is concentrated in the simplest, but insanely delicious dish... In addition, how to cook the potatoes themselves, you will also gain everyday advice on the correct and delicious cooking... An invaluable experience to learn from. By the way, dried mushrooms are used in this recipe, which does not at all affect the taste and quality of a wonderful dish. We watch and learn.

Helpful advice! All the recipes listed in this article are also suitable for cooking from frozen mushrooms. Choose the appropriate one depending on the type of mushroom. For example, honey mushrooms, which are so popular with us, are prepared without preliminary cooking and defrosting. Place them in the skillet right away, there they will defrost and cook. The main thing is to fry the mushrooms separately so that the water released from them during thawing does not cook the potatoes.

Another dish that is remembered from childhood is fragrant potatoes with mushrooms, fried in bacon. It tasted so special, and the smell is memorable, and the pieces of fried bacon were almost tastier than mushrooms... I remember even this potato in the family had different variations of recipes. Grandma loved to fry it well until it was crispy and lard, and Dad loved to cover it at the end of cooking and let it become soft and crumbly. I love both options, but I suggest you try and choose your favorite.

Would need:

medium-sized potatoes - 5 pieces;
lard (classic salted, it is possible with meat streaks) - 200 gr;
fresh or frozen mushrooms - 400-500 grams;
onions - 1 large onion;
garlic if desired;
salt, ground black pepper to taste.

Preparation:

Fried potatoes with mushrooms in lard are prepared in a very similar way, which we discussed a little earlier. One small difference is only the fat.

First, heat a heavy-bottomed skillet with a little vegetable oil... You don't need to pour a lot of it.

Cut the palo into large thick pieces, during the frying process it will decrease in size and melt. If you cut it into thin slices, then by the end of cooking you risk getting microscopic dried greaves. If you like the taste of the lard itself, make it larger.

Put lard in a hot skillet and fry until golden brown, you will see how fat begins to melt from it and fill the pan in the process.

Now the next important step, if you do not want to cook soft stewed potatoes with light roast, but to make it fried, then cook the mushrooms separately. Mushrooms let out a lot of juice, which, when cooked together with potatoes, will begin to envelop it and prevent frying.

If you fry the mushrooms separately, now it's time to put potatoes in the pan with the bacon. Peel it and cut into wedges or slices, not too thin. Stir lightly with bacon and fry, stirring only when a fried crust appears on the bottom layer.

In a separate skillet, heat some vegetable oil and place the onion, cut into half rings or cubes. Fry it until light blush, but do not overcook it, it will come to readiness already with the mushrooms. If you're adding garlic, now is the time to put it in the skillet.

Place the washed and chopped mushrooms in a skillet. You can not cut small mushrooms like young mushrooms, but fry them whole. Fry over high heat until all liquid is melted. Salt the mushrooms and onions. After that, very lightly let the mushrooms brown and add them to the skillet with potatoes.

Continue to fry the potatoes with mushrooms and bacon until cooked through, stirring occasionally. If you want to get softer potatoes, then for the last five minutes of cooking, cover the pan with a lid.

Well, everything is ready, chop fresh herbs and invite everyone to the table. Bon Appetit!

Fried oyster mushrooms with potatoes and sour cream - video recipe

If you really want to cook fried potatoes with mushrooms, but alas? now is not the mushroom season, frozen mushrooms or fresh ones, but grown artificially, will help you out. I mean champignons and oyster mushrooms. I already told you about the recipe using champignons at the beginning of the article, so now let's see how to cook fried potatoes with oyster mushrooms. And for taste, let's add sour cream, because it will not be a surprise for anyone to find out that mushrooms and sour cream are simply combined perfectly.

That's all for today. Wait for new recipes and delicious secrets... Collect mushrooms for fun and fry them with potatoes.

If you think about what would be so tasty and at the same time simple to cook for dinner, then this dish will immediately appear in the minds of many chefs. Champignons with potatoes are fried to mouth-watering crispy foam, which may be more ideal, especially since the recipes for this simple treat are very diverse. And at the same time, such a dish can be used both independently and as a filling, and vegetarians will certainly like this dish.

However, in relation to seemingly simple menu items, there are some nuances. And to make the dish really tasty and appetizing, you should heed some advice.

How to fry mushrooms

Champignons are, perhaps, one of the most capricious types of mushrooms. They are strong, do not lose their shape during heat treatment, are fragrant, tasty and do not require scrupulous cleaning. But in working with them, you should be prudent.

Mushroom pretreatment

It is worth choosing light mushrooms of medium size, without dents or spots.
Do not rinse the mushrooms for too long. Firstly, they are mainly a product of greenhouse agronomy and so are not particularly polluted. Secondly, in water they quickly lose their natural mushroom aroma.
After rinsing the mushrooms, blot them with a cloth or paper towel so that moisture does not absorb and make the gifts of the forest watery.
Cleaning the mushrooms consists only in removing the under-hat film, no other manipulations are required.
After cleaning, they should be cut into slices and immediately start cooking, without delaying long box, since champignons spoil rather quickly, darken and lose their culinary qualities.

Culinary processing

Frying mushrooms should be no more than 7-10 minutes. Otherwise, they will become dry. However, for frozen mushrooms, the cooking time should be increased to 20-30 minutes until the excess moisture evaporates.
Season mushroom dish spices should be at the very end of cooking.
You can diversify the taste of the dish by choosing the fat for frying. It can be olive oil or unrefined sunflower oil, which will give the finished dish the flavor of seeds. Often, such a dish is cooked in lard along with cracklings.
But to give a gentle creamy taste will help butter, cream, sour cream or tender cream cheese added in the last 2-3 minutes of the cooking process.

Now, having mastered the main rules, we can proceed to practical training... Which will tell us how to fry mushrooms with potatoes.

Potatoes with champignons in a pan

Ingredients

Potatoes - 8 tubers + -
Turnip-onion - 2 heads + -
Fresh champignons- 0.4 kg + -
Lavrushka - 2 leaves + -
Powdered black pepper - 1/2 tsp + -
Salt - 1/3 tablespoon + -
Fresh herbs parsley - 1/2 bunch + -
Fresh dill greens - 1 bunch + -
Refined sunflower oil - 1/4 - 1/5 cup + -
Butter - 3 tablespoons + -

How to fry

For many of us, fried potatoes in a frying pan are an express recipe, in case you have too little time to cook or are simply lazy. But if you fry the tubers with champignons, then this treat will be able to compete with any restaurant dish.

Cooking feature of this dish consists in separate frying of the components. First, you should peel and cut the potato tubers into strips, after which we send the potatoes to the oil heated in a pan.
We will fry it over medium heat for about 20 minutes, stirring regularly. About 10 minutes before the end of frying, the potatoes should be salted to taste.
Well, while the straws are fried, we will prepare the mushrooms. We send mushrooms washed, dried and cut into small oblong pieces, as well as onions chopped ¼ rings, to another pan. Over medium heat, fry the salted and laurel-seasoned onions with mushrooms for about 15 minutes for butter until an appetizing one appears golden brown, and the onion will not acquire a beautiful golden color.
After that, add the onion-mushroom frying to the potatoes, mix everything and let the dish sweat on low heat under closed lid 5 minutes.

Here we are ready delicious dinner... It remains only to decorate the meal with finely chopped greens. A great addition to such a treat will become light vegetable salad of tomatoes and cucumbers.

This recipe is also very convenient because mushroom roasting can be used as a filling for pies and pizzas, as well as for making mushroom soup.

Fried potatoes with mushrooms in sour cream

Any housewife knows that mushrooms are in perfect harmony with sour cream. But not many people guess about the "friendship" of the gifts of the forest with garden fruits. Meanwhile, such a combination is very interesting and most importantly tasty, the main thing is to know how to cook this dish.

Ingredients

Potatoes - 5 tubers;
Bulgarian pepper - 1 pc.;
Onion-turnip - 1 head;
Carrot - 1 root vegetable;
Fresh champignons - 0.3 kg;
Sour cream 20% - ½ tbsp.;
Garlic cloves - 2 pcs.;
Fresh dill greens - 1.5 bunches;
Olive fruit oil - 70 g;
Salt - a pinch;
Black pepper powder - ½ tsp;

How to fry

Before heat treatment, all plant components should be washed and chopped. Chop the mushrooms into slices, and potatoes, onions and peppers with strips. Three carrots on a coarse grater.
Now you can go directly to roasting. Pour olive oil into a hot frying pan, into which we put the potatoes first. After 5 minutes, we send carrots, onions and peppers into the container. Mix everything and simmer vegetables for 10 minutes over medium heat under a closed lid.
After the allotted time, add mushrooms to the stew and, adding heat, fry everything for no more than 5 minutes, then salt to taste, anoint with black pepper and mix with sour cream.

In a few minutes aromatic dish can be served with finely chopped herbs and garlic passed through a press, which in the most beneficial way will complement the taste palette of this excellent treat.

Someone will say that fried champignons with potatoes is trivial, but our recipes dispelled this statement. Moreover, even in classic form this dish is always relevant, in demand and not devoid of special charm, especially now when the mushroom season is just around the corner.

Subscription to the portal "Your Cook"

To receive new materials (posts, articles, free information products), indicate your name and email