Even if the cuisine is exquisite and the dishes are sophisticated, if every day on the table there is trout with asparagus, or risotto with mussels, sometimes you want ordinary fried potatoes!
I cook golden potatoes with tanned sides, incredibly appetizing and shamelessly high in calories, in a dozen different ways. Fried potatoes with mushrooms and onions is one of my favorites. I use any mushrooms I have on hand: mushroom season always fresh forest ones, and in autumn and winter - oyster mushrooms or champignons. Today I fried potatoes with oyster mushrooms, heating the pan well so that the potato wedges crisped properly.
This is a very simple dish. True, there are nuances, without them you can’t fry deliciously. Now I’ll tell you and show you in photographs.
On a note:
- Fry the potatoes in a cast iron or heavy-walled frying pan.
- To get the “correct” crust, dry the potato slices with a napkin before frying.
- When frying, do not cover the pan with a lid.
Ingredients
- potatoes 1 kg
- mushrooms 500 g
- onion 250 g
- salt to taste
- ground black pepper to taste
- sunflower oil for frying
How to fry potatoes with mushrooms in a frying pan
- Separate the mushrooms. Trim the root part. Place in a sieve and rinse well under running water.
Boil lightly salted water in a saucepan. Cook oyster mushrooms for 5-7 minutes.
While the mushrooms are cooking, prepare the potatoes: rinse and peel. Immediately immerse the peeled tubers in cold water.
Cut the potatoes into cubes or strips. And immediately plunge into cold water.
Place the boiled mushrooms in a colander and let the water drain.
Slice small cubes onion Heat a small amount of oil in a frying pan. Add onions and mushrooms, fry until soft over moderate heat.
Remove the potatoes from the water, place on paper towels and dry thoroughly on all sides.
Pour sunflower oil into a frying pan and heat it well. Place the potato wedges into the hot oil. Fry over high heat until golden brown. Stir from time to time, but not all at once—let the potatoes “set.” If there are a lot of potatoes, it is better to fry them in small portions so that all sides are well browned.
Once the potatoes are browned, reduce the heat and cook until soft.
Add fried potatoes to mushrooms. Add salt and pepper to taste. Stir and fry for about five to seven minutes. During this time, the tastes of all products will combine.
OK it's all over Now. We properly and deliciously fried potatoes with mushrooms in a frying pan. Serve immediately, piping hot, with fresh or pickled vegetables and fresh herbs. Enjoy!
Delicious fried potatoes with mushrooms - simple, but very tasty dish home cooking. Of course, it is quite high in calories, but sometimes you can treat yourself and your loved ones to such a delicious treat. For this recipe, you can use not only champignons, but also oyster mushrooms, chanterelles, boletus mushrooms, honey mushrooms and other mushrooms. Both fresh and frozen ingredients will work.
Tasty and simple
Potatoes with mushrooms according to this recipe turn out very appetizing with crispy golden crust. Mushrooms with onions highlight the taste of vegetables, making them especially aromatic. Perfect addition to a dish homemade sour cream or pickled cucumbers. Be sure to try it!
Recipe Ingredients
- 1.5 kg potatoes
- 500 g champignons
- 1 large onion
- 100 ml sunflower oil
- salt to taste
- 1 tsp. seasonings for potato dishes
- bunch of dill
How to cook step by step
Let's wash the champignons. If necessary, clean the mushroom caps. Cut the champignons into slices of medium thickness.
Pour into a deep frying pan a few tablespoons of refined vegetable oil and put mushrooms in it. Stirring, we will fry them over medium heat until all the liquid that is released from the champignons during cooking has evaporated from the pan.
Peel the onion and cut into quarter rings.
Then add it to the mushrooms and mix the ingredients, following the recipe for fried potatoes with mushrooms in a frying pan.
Continue frying them together until the onion becomes soft.
Wash the potato tubers from soil and peel them. Cut the potatoes into strips.
Pour the remaining oil into a frying pan with high sides or a saucepan. Add the potatoes cut into strips. We will periodically stir the vegetables with a spatula so that they cook evenly. There should be an appetizing appearance on top of the potatoes. golden brown crust. I previously told you how to fry potatoes correctly.
Add fried mushrooms and onions to the potatoes.
Mix the ingredients. Salt the dish to taste, add seasoning for potatoes or other spices that you like. For flavor, add chopped young dill, which makes potatoes and mushrooms fried in a frying pan even tastier.
Today we have fried potatoes with mushrooms in a frying pan for dinner. This time I used frozen boletus, but you can use other forest mushrooms (white mushrooms, honey mushrooms, saffron milk caps, chanterelles, aspen mushrooms) or store-bought champignons and oyster mushrooms. It all depends on your capabilities and taste preferences.
Many housewives fry potatoes in one pan and mushrooms in another pan, but I think this is inconvenient, so I offer you a simple recipe on how this can be done quickly, easily and tasty, and most importantly in one pan. The ingredients will cook evenly and will not burn or remain soggy. The active cooking time will take you approximately 30 minutes, a great recipe for a quick lunch.
Fried potatoes with frozen mushrooms and onions in a frying pan
As you can see, the ingredients are very simple and accessible, the step-by-step recipe with photos will help you remember the process and cope with the recipe very quickly.
Ingredients:
- Potatoes – 0.5 kg;
- Frozen mushrooms – 300 gr;
- Onion – 1 piece;
- Vegetable oil – 2-3 tbsp. lodge;
- Salt – 0.5 tsp.
How to cook fried potatoes
The recipe is quite simple and quick, even a novice housewife can handle it, and mine step by step recipe The photo will help you figure it out visually, you don’t even have to read the recipe.
Preparing mushrooms for the dish
If you have frozen ones, then they should be thawed, discarded in a colander, and allowed to drain. If they are fresh, then they need to be boiled first; this only applies to wild mushrooms. If you use champignons, then you should simply peel them and cut them into slices. I had boletus. In the summer, I cleaned them, removed the top film on the cap, cut the large ones into several pieces, and opened them. Then I put it in a bag and froze. Now it’s time to cook something with them, and it will be fried potatoes with mushrooms and onions in a frying pan.
Cooking fried potatoes
Let's take your favorite frying pan; I have an old cast iron frying pan that I got from my grandmother. Let's pour it on her vegetable oil, put it on the fire, and then put the prepared butter into it and start frying.
Peel and cut the potatoes into strips. When the butter is half ready, add the chopped vegetable. If necessary, add more vegetable oil to the pan.
We follow all the rules for preparing fried potatoes:
- There is no need to cover with a lid;
- add salt only at the end of cooking;
- During the entire cooking time you should stir two or three times.
When you stir a second time, you should add finely chopped onions.
When the ingredients are ready, add salt and your favorite spices.
I think fried potatoes with mushrooms are a wonderful duo and besides onions and salt, they don’t need any other spices and seasonings.
How to submit
This dish cannot be reheated; it does not like to have to wait to be eaten, so we quickly serve it to the table where your friendly family has already gathered.
With what
- Serve it with a salad of fresh herbs and vegetables;
- Fresh or pickled cucumbers, tomatoes;
- Canned salad;
- Bread black or white;
- Radish;
- Green onions, dill or parsley, by the way, can be finely chopped and sprinkled on top of the dish, this will give it freshness and a spring mood.
- Fried eggs, sausage.
As you can see, the cooking process is not at all complicated, and the result obtained in the end will please you. Delicious and simple fried potatoes with mushrooms in a frying pan will not leave anyone indifferent.
You can add any mushrooms to the potatoes. Champignons and oyster mushrooms, as well as boletus, boletus and aspen mushrooms can be used without pre-treatment. And here are the rest Forest mushrooms It is recommended to first boil them in salted boiling water for 20–30 minutes to remove the bitterness.
Ingredients
- 1 onion;
- a few tablespoons of vegetable oil;
- 500 g mushrooms;
- 1 kg of potatoes;
- salt - to taste;
- 1 bunch of dill.
Preparation
Ingredients
- 1 carrot;
- 1 onion;
- 1 kg of potatoes;
- 400 g mushrooms;
- salt - to taste;
- ground black pepper - to taste;
- 3 tablespoons of vegetable oil.
Preparation
Grate the carrots coarse grater. Cut the onion into half rings, and the potatoes and mushrooms into large pieces.
Place the prepared ingredients in a bowl, add salt, pepper and oil and stir. Place everything in a baking bag and seal the edges tightly.
Place the sleeve on a baking sheet or baking dish. Make several holes in the bag to allow air to escape. Place in an oven preheated to 200°C for 40–50 minutes.
If you want the potatoes to brown, cut the top of the bag 10-15 minutes before the end of cooking.
Ingredients
- 1 onion;
- 1 carrot;
- 2–3 tablespoons of vegetable oil;
- 500 g mushrooms;
- 1 kg of potatoes;
- water;
- salt - to taste;
- ground black pepper - to taste;
- 2 dried bay leaves.
Preparation
Cut the onion into small cubes and grate the carrots on a coarse grater. Heat the oil in a deep frying pan and fry the onion until soft. Then add carrots and fry lightly.
Cut the mushrooms into small pieces and add them to the vegetables. Cook, stirring, over medium heat until lightly golden brown.
Coarsely chop the potatoes. Place it in a frying pan and pour hot water so that the pieces are almost completely covered. Simmer over medium heat, covered, for about 20 minutes until soft.
5 minutes before the end of cooking, add salt, pepper, bay leaves and stir. You can also use other seasonings to suit your taste. Leave before serving ready dish Cover for 15-20 minutes and remove the bay leaves.
iamcook.ru Ingredients
For 2 pots:
- 4–5 potatoes;
- 1 onion;
- 200 g mushrooms;
- 2 tablespoons vegetable oil;
- salt - to taste;
- ground black pepper - to taste;
- 4 tablespoons sour cream;
- 4–5 tablespoons of water;
- 2 tablespoons butter.
Preparation
Cut the potatoes into slices, the onions into half rings, and the mushrooms into large pieces. Lightly fry the onions and mushrooms in hot vegetable oil until golden brown.
Place some of the potatoes, onions and mushrooms in the pots. Repeat layers, seasoning with salt and pepper. The top layer should be potatoes.
Mix sour cream and water until smooth. Place a spoonful of butter on top of the potatoes and pour sour cream sauce over them.
Close the pots with lids and bake for 30 minutes at 200 °C. Remove the lids and cook for another 10 minutes to brown the potatoes.
Ingredients
- 2 tablespoons flour;
- 600 ml milk;
- salt - to taste;
- ground black pepper - to taste;
- 1 teaspoon dried thyme;
- 3 cloves of garlic;
- 1 onion;
- 1 kg of potatoes;
- 500 g mushrooms;
- 200 g hard cheese.
Preparation
In a frying pan, stirring lightly, lightly fry the flour until golden brown. Pour in the milk little by little, whisking constantly to avoid lumps. Season the sauce with salt, pepper and thyme.
Finely chop the onion and garlic. Add the vegetables to the sauce, stir and cook for another 5 minutes over low heat.
Cut the potatoes into thin slices, and the mushrooms into slices or small pieces. Grease a baking dish with butter. Place half the potatoes there, spread the mushrooms on top and brush them with half the sauce.
Add the remaining potatoes and spread the other half of the sauce over them. Bake at 190°C for approximately 45 minutes. Then sprinkle the dish with grated cheese and cook for another 10 minutes.
Ingredients
- 4–5 large potatoes;
- 150 g of mushrooms (champignons are best);
- ½ bunch of dill;
- salt - to taste;
- ground black pepper - to taste;
- 2-3 tablespoons of vegetable oil.
Preparation
Make several transverse deep cuts on each potato at a distance of approximately 5 mm from each other. To avoid accidentally cutting the potatoes completely, place wooden sticks under them.
Cut the mushrooms into small cubes. Mix them with chopped dill, salt and pepper. Stuff it carefully mushroom filling each potato cut.
Post it stuffed potatoes onto a baking sheet lined with oil. Cover with a second sheet of foil and place in an oven preheated to 200°C for 30–40 minutes. Then remove the foil and cook for another 5-10 minutes until the potatoes are browned.
Roasting may take longer depending on the size of the vegetables. Pierce the potatoes with a fork or knife: if they are soft, you can remove them from the oven.
Ingredients
- 350 g mushrooms;
- 1 onion;
- 1 tablespoon butter;
- 1–2 tablespoons vegetable oil;
- 1 kg of potatoes;
- water;
- salt - to taste;
- ¼ teaspoon ground nutmeg;
- 2 dried bay leaves;
- 120 g sour cream;
- 1 bunch of dill.
Preparation
Cut the mushrooms into large pieces and the onions into small cubes. Melt in a deep frying pan butter and add vegetable. Fry the mushrooms until golden brown. Add onion and cook until soft.
Place potatoes, cut into large cubes, into the pan. Pour in as much hot water so that the potatoes are covered almost completely. Add salt nutmeg and bay leaf and simmer over medium heat for about 20 minutes until the potatoes are soft.
Pour 4-5 tablespoons of warm water into the sour cream and stir. Add to potatoes and mushrooms and simmer for another 5 minutes. At the end of cooking, add chopped dill, stir and remove the bay leaf.
If you have the opportunity to organize a “quiet hunt” in the summer, i.e. go or go to the forest, pick the freshest wild mushrooms - you are a happy person! Despite the fact that later, when you come home, you will need to process them - pickle or marinate them, you will definitely leave some amount and, not paying attention to the unpleasant fatigue, prepare traditional Russian food - fried potatoes with mushrooms in a frying pan. Everyone loves it (maybe with rare exceptions), regardless of place of residence and social status, because this food is in our blood and the love for it is stored at the genetic level. Fortunately, now even exhausted residents of megacities at any time of the year are not deprived of this quiet joy. Mushrooms available in stores all year round and in different formats: both fresh - oyster mushrooms and champignons, and frozen of all stripes. All of them are suitable for frying; all you have to do is choose and decide which ones are best to cook with. By the way, you can fry potatoes with mushrooms different ways. Today we will talk about them and how to do it correctly.
Fried potatoes with mushrooms in a frying pan: recipe with photos step by step
Let's start with traditional version: potatoes, mushrooms, onions and butter and nothing else. As a child, such a dish was fried in a cast-iron frying pan and was almost the only time in our family when it was placed on the table directly in it. Everyone served it to themselves, and then... when the bottom was exposed, or rather not the bottom, but the crust of fried potatoes with pieces of mushrooms fried onto it... mmmm, how great it was to pick it out with a fork and how delicious! Now, of course, is not the same as before... The frying pans came with coatings that do not stick to them, and this coating must be protected. Forest mushrooms, which we always collected ourselves, are collected less and less often: either drought, fires, or ecology. So we take “store-bought” champignons and fry them.
Ingredients:
- potatoes - 3-4 tubers (400-500g);
- mushrooms (fresh champignons) – 4-6 pieces (150g);
- onion – 1 head (100g);
- vegetable oil – 50ml;
- butter – 50g;
- salt – 1 tsp. no slide.
How to fry potatoes with mushrooms
- Wash the potatoes, peel them, and rinse them again. Cut into cubes or large strips. Put it in a bowl. Fill with water and set aside. Potatoes need to stand in water for at least half an hour. If you have more time before cooking, wait longer. What will it give? Excess starch will come out of the tubers and then, during frying, the slices will better retain their shape, and a beautiful crust will form on the fried slices.
- In the meantime, let's take care of the mushrooms. Rinse the champignons. If they are very fresh and young, you don’t have to peel them, just cut them into pieces.
- Peel the onion and cut into cubes.
- Pour vegetable oil into a frying pan and heat it up. Add the onion and fry it until transparent.
- Add butter. Mushrooms love it very much, but it’s better not to fry it with butter alone. A mixture of oils is optimal.
- Once it melts, add the champignons.
- Stir, reduce heat to moderate, do not cover with lid. Cook, stirring occasionally, for 20 minutes. During this time, they will darken, first they will release juice, then it will gradually evaporate, and the pieces themselves will decrease in size and turn golden. Attention! If you are cooking with fresh forest mushrooms, no matter what: white mushrooms, chanterelles, honey mushrooms, boletus mushrooms, etc., the cooking principle is somewhat different, and there cannot be any definite advice. You need to know the characteristics of each individual species. Frozen ones must first be defrosted by throwing them in a colander, and then lightly squeezing them with your hands. It’s better to fry them longer, perhaps even first adding a little water to the frying pan, simmer over low heat, and when it evaporates, add oil and fry.
- Drain the water from the potatoes and rinse under running water to remove all the starch that appears. Then place in portions on paper towels to dry. Only after this we transfer it to the frying pan.
- Mix with champignons, increase the heat again. And now the secret! The potatoes will get a good crust if... you forget about it for a while. What does it mean? This doesn't mean you can leave the kitchen and do other things. This means you don't need to stir it often. In any case, based on the situation, it is better not to touch the first 10 minutes. How long does it take to cook? Until it is fried (we cook fried!) and until it becomes soft. Add salt at the end, when the potatoes reach al dente - almost ready. We cook without a lid all the time!
That's basically the whole process! Let's run to the table!
Mushrooms fried in sour cream with potatoes: step-by-step recipe with photos
If you don’t want the traditional version, your soul asks for some variety, try a small variation on the theme of mushrooms and potatoes, when they are fried in sour cream. Moreover, I strongly recommend that you use dried Provencal herbs, and most importantly rosemary. Then ours is original Russian dish will acquire a Mediterranean aroma.
What we need:
- potatoes – 500g;
- mushrooms – 200g;
- onion – 1 piece;
- sunflower oil – 3-4 tbsp;
- salt - to taste;
- rosemary - a pinch;
- sour cream 15% – 2 tbsp.
How to fry potatoes with mushrooms in sour cream
If desired, you can add chopped dill when serving.
Stewed potatoes with mushrooms – recipe with photos
A simple yet delicious dish. If you decide to cook Lenten dish, then today’s recipe will come in handy for you. However, it is good not only during Lent. Few can refuse have a delicious dinner when the table smells fragrant fragrant potatoes with the addition of mushrooms. During the stewing process, all ingredients mix well with each other, exchange flavors, and at the end we have full meal for family. For those who love tasty and satisfying food, this recipe will always be a lifesaver. First of all, it's always delicious. Secondly, it prepares quickly, in about half an hour you can even invite guests and friends to visit. For today's recipe we will use champignons, although in principle any type is suitable. Oyster mushrooms, honey mushrooms, butter mushrooms, and white mushrooms will be tasty. It’s just that few people can find wild mushrooms on the market, but champignons with oyster mushrooms are sold in any store. Unlike fried options dishes, you can use potatoes even if they are boiled soft. As a result, the thick soup formed during the stewing process will become best sauce for mushrooms.
List of ingredients:
- potatoes – 600 grams;
- mushrooms (champignons) – 300 grams;
- onion – 1 pc.;
- carrot – 1 pc.;
- vegetable oil – 40 grams;
- salt, pepper, other spices - to taste;
- water – 400 grams.
How to cook stewed potatoes with mushrooms
We serve the finished dish to the table, be sure to sprinkle it with fresh herbs.
