Potato dishes with mushrooms recipes. How to cook potatoes with mushrooms in the oven

Potatoes with mushrooms- quite a tasty dish that we cook every day. Sometimes we get bored with dishes, even the most beloved ones. How can this be fixed? Simply cook different recipes using your favorite foods. I have 8 great ideas for cooking potatoes with mushrooms for you. Cook and enjoy!
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• National cuisine: European;
• Type of dish: Second courses;
• Yield: 2-4 servings;
• Preparation: 15 min;
• Preparation: 40 min;
• Prepared in: 60 min;
• Calories: 65.4;

1. Fried potatoes with mushrooms and onions

This dish was prepared long before the advent of metal utensils. For this, leather bags and wooden baskets were used; and served it on the tables of wealthy people. But now everything is much simpler - we have ovens. Cook potatoes with mushrooms according to this recipe and feel like an 18th century countess!

Compound:

• 700 g potatoes, peeled and diced
• 1 tbsp olive oil
• 0.5 kg fresh mushrooms, cut in half (or quarters)
• 6 garlic cloves, not peeled
• 4 large shallots, cut into 4 pieces
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• salt to taste
• pepper to taste

Cooking:
Preheat the oven to 220ºС.
Put the potatoes in a pan with olive oil and bake for 20 minutes.
Add , garlic, shallots and herbs and cook for another 20 minutes until golden brown. Stir and add salt and pepper to taste. Serve immediately.

2.

Who doesn't love mashed potatoes. Cook it with mushrooms according to this wonderful recipe and your family will just adore you!
Compound:

• 8 tbsp butter
• 1 st. chopped fresh mushrooms
• ½ st. chopped onion
• 2 tbsp chopped fresh green onion
• 1 garlic clove, chopped
• 1 st. white wine
• 6 art. (about 1 kg) diced potatoes
• salt and freshly ground black pepper
• ½ st. sour cream
• some warm milk

Cooking:
Melt 4 tablespoons of butter in a frying pan and sauté the mushrooms, all the onion and garlic. Add wine and simmer for about 15 minutes. Separately, boil the potatoes until tender and drain the water. Mash with a masher, adding the remaining butter, salt, pepper, sour cream and warm milk. Blend all ingredients until a thick creamy consistency. Serve!

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3. Potato and mushroom roast

The good thing about this recipe is that it's versatile, you can use any mushroom and add meat and/or some of your favorite vegetables. The taste will be different, but this will not spoil the dish in any way!
Compound:

• 2 large potatoes, diced
• 1 st. mushrooms, cut in half or quarters
• 1 red onion, chopped
• 2 large garlic cloves, minced
• 1 tsp curry
• 1 tbsp ground black pepper
• 1 tbsp rapeseed oil
• salt to taste

Cooking:
Microwave potatoes for 5 minutes with a few tablespoons of water.
Heat the oil in a non-stick frying pan and sauté the onion until nicely browned. Add the garlic, curry and black pepper and stir for a minute. Add mushrooms and stir. Fry them for 2-3 minutes. Add potatoes. Stir until potatoes are golden brown. Salt. Serve hot!

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4.

Add crackers to a creamy and fragrant soup, and it will be the best lunch! Favorite ingredients are collected in one pan and delight with their unsurpassed aroma!
Compound:

• 2 leeks, finely chopped (white part)
• 1 garlic clove, finely chopped
• 4 medium potatoes, chopped
• 2 tbsp butter
• 1 tbsp olive oil
• ½ tsp mustard powder
• 2 tbsp flour
• ½ st. water
• 3 art. chicken broth
• salt, pepper, celery to taste
• ½ st. grated cheddar cheese
• 2 tbsp parmesan cheese
• 1 st. milk
• 150 g chopped champignons
• crackers (optional)

Cooking:
In a skillet over medium heat, heat 1 tbsp. butter and olive oil and sauté the leeks, garlic and potatoes, stirring frequently. Don't let the potatoes burn.
Mix mustard, salt, pepper, celery and flour in a bowl. Gradually add water and chicken broth until everything is combined. Add potato mixture and bring to a boil. Reduce heat and cook for 1 hour.
Mash with a masher, add the cheddar and parmesan, let the cheese melt, then add the milk, but do not boil. Cook the mushrooms separately over medium heat in the remaining 1 tbsp. butter until soft. Add to soup, stir. Serve hot with crackers.

Elena M. Tarasova/shutterstock

5. Potato stuffed with mushrooms and bacon

This recipe caught my eye right away. I immediately wanted to cook it, because it is quite original and seems very tasty. My expectations were met, now it's your turn!
Compound:

• 12 medium potatoes (as close as possible)
• 2 slices of bacon
• 250 g champignons
• 2 carrots
• 1 bulb
• 50 g grated hard cheese
• 1 tbsp ground hazelnuts

Cooking:
Boil the potatoes in their skins in salted water until tender, but do not let them boil. Chop bacon, mushrooms, onions, carrots and fry everything together over medium heat for 5 minutes. Don't forget to stir. Sprinkle with salt and pepper.
Preheat oven to 180ºC.
Cut the boiled and chilled potatoes in half lengthwise. Scoop out half of the pulp from each part with a teaspoon. Add the removed pulp to the bacon and mushrooms, after mashing it with a fork. Mix the mince thoroughly. Add hazelnuts and spread the mass into the cavity of each half of the potato. Put on a baking sheet, sprinkle with cheese on top and bake in a preheated oven for 40 minutes. Serve with sour cream.

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6.

Lapina Maria/shutterstock

8. Stewed potatoes with mushrooms and bacon

This is an ideal dish for those who like to eat a lot and hearty. It is quite satisfying, the main thing is that your lunch (or dinner) is healthy and complete.
Compound:

• 8 medium potatoes
• 200 g bacon
• 500 g champignons
• 1 clove of garlic
• 1 tbsp fresh chopped parsley
• 100 ml low fat cream
• pepper, salt

Cooking:
Cut the washed and peeled potatoes into large cubes. Put in a roaster with heated oil, close the lid and cook for about 20 minutes over low heat. Salt. Meanwhile, saute the bacon, mushrooms and garlic. Salt and pepper. Add them to the potatoes along with the cream. Stir and cook for another 10 minutes. Sprinkle with herbs and serve.

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Wonderful potato and mushroom dishes can delight you every day. There are a lot of options for their preparation, so we will return to them. Start cooking these amazing recipes today. Which one will you start with?

Potatoes are the staple food in our country. There are many ways to prepare it. Even with simple roasting, various ingredients can be added to it. One of the most delicious combinations - with mushrooms. You can cook potatoes with wild mushrooms, you can with champignons or oyster mushrooms.

Preparing food and dishes

How to deal with potatoes - no one will have any questions: wash, peel, cut. But mushrooms will require more attention. To begin with, it is worth cutting out all the damaged areas with a sharp knife, clean the legs if you have champignons, mushrooms or white mushrooms. If you have butter or russula, then they need to clean the hat as well. It is necessary to rinse the mushrooms properly, on which there is a lot of sand.

Salted mushrooms can be soaked for several hours, while fresh ones, especially those intended for frying, should not be washed and soaked for a long time. Water after washing and soaking should drain completely.

You will need two pans with high sides, as you will have to fry the products separately. In order to prepare a dish with mushrooms and potatoes, you will need a large salad bowl for mixing products. Enamelware is used for boiling mushrooms.

Potatoes with mushrooms in the oven

This dish with garlic and herbs has a hearty and tasty combination. It can be served as a side dish or on its own. For cooking, any varieties of mushrooms and cream with a fat content of 10% are taken. As a sauce (instead of cream), you can use sour cream diluted with water.

You will need the following set of products:

Cooking steps:

Vegetables with cheese

The recipe for potatoes with mushrooms under a cheese crust will appeal to all lovers of exquisite taste. In order for the cheese to acquire a golden crust, a little mayonnaise is added to it.

Ingredients for this dish:

Cooking steps:

• Peel potatoes and cut into pieces.
• Pour oil into a frying pan and heat well. After a characteristic smoke appears, pour in the potatoes and fry until golden brown.
• Salt the potatoes and remember to stir occasionally.
• Wash mushrooms and boil.
• Peel the onion and fry in a separate pan. After it is reddened, add boiled mushrooms to it and fry everything together.
• Lay potatoes on a baking sheet in layers, and mushrooms with onions on top. Grate the cheese coat on top and send it to the oven for 20 minutes.
• You can add herbs and garlic if you like.

Dish in pots

This dish can diversify the daily menu. It is very easy to prepare, and most importantly, very tasty.

You will need these products:

Cooking steps:

Stewed potatoes with mushrooms

This dish is best prepared in the autumn season, as it is better to take forest mushrooms. A more tender dish will turn out by adding sour cream and fresh herbs (at the end). You can cook stewed potatoes according to this recipe using a slow cooker.

Products needed to prepare the dish:

How to prepare this dish:

Mushrooms in tomato sauce

For the recipe for potatoes with mushrooms in tomato sauce You must have the following products:

• potatoes - 800 g;
• dried mushrooms - 250 g;
• carrots and onions - 2 pcs.;
• garlic - 4 cloves;
• tomato paste - 5 tbsp. l.;
• bay leaf - 8 pcs.;
• allspice - 8 peas;
• mushroom or vegetable broth (you can use water);
• parsley and dill;
• pepper and salt to taste.

Cooking steps:

Potato casserole

In order to prepare this unusually delicious dish, you need the following products:

How this casserole is prepared:

Potatoes baked with onions and mushrooms

In order to prepare this unusually tasty dish, you you will need the following components:

• champignons - 250 g;
• potatoes - 12 pcs.;
• hard cheese - 60 g;
• onion - 1 pc.;
• egg - 1 pc.;
• sour cream - 200 g;
• soy sauce - 3 tbsp. l.;
• butter - 40 g;
• vegetable oil.
• seasonings, salt and pepper.

Stages of the cooking process:

Potato zrazy

You will need the following components:

• chicken eggs - 2 pcs.;
• potato tubers - 8 pcs.;
• vegetable oil - 2 tbsp. l.;
• flour - about 2 cups;
• fresh mushrooms - 300 g;
• onion - 1 head;
• vegetable oil - 20 ml;
• pepper and salt to taste.

Stages of cooking zraz:

When it warms up, lay out the zrazy and fry until golden brown on all sides.

We offer another selection of potato and mushroom recipes that are easy to cook even for the most inexperienced housewife. Using a minimum of ingredients, you will certainly get an excellent meal for a hearty lunch or dinner, which will delight not only your family members, but also guests. Mushrooms of various varieties are suitable for preparing these simple dishes.

Karelian stew

• 500 g chicken (breast),
• 200 g fresh,
• 1 carrot
• 2 tubers of potatoes,
• ½ parsnip root
• 1 stalk leek,
• water,
• salt,
• ground black pepper,
• 4 tbsp. l. vegetable oil

1. To prepare this mushroom first course and potatoes need to be washed and peeled carrots, cut into thin strips. Wash and peel potatoes, cut into small cubes. Sort mushrooms, remove unsuitable, wash, cut. Wash the leeks, separate the white and green parts and cut each separately.

2. Wash the meat and cut into medium-sized pieces.

3. Put the white part of the leek, carrots, mushrooms and meat into the multicooker bowl and fry in a small amount of oil in the BAKING mode for 8-10 minutes.

4. Add the green part of the leek, parsnips, potatoes. Put salt and pepper, pour 1.5–2 liters of hot water and turn on the EXTINGUISH mode.

5. In this multicooker mode, the Karelian stew will be ready in 60 minutes.

6. When serving this dish of chicken meat with mushrooms and potatoes, add sour cream and herbs.

Mushroom soup

Mushroom soup can be boiled in meat broth or simply in water. To prepare this dish of potatoes and mushrooms, the meat with bones must be washed, poured with water. When it boils, drain the water, wash the pot and meat and pour fresh water over the meat. Add a small onion and carrot. Rinse ½ cup white beans and soak in boiling water for 6-8 hours. Mushrooms can be used fresh or dried, washed and chopped. Add the mushrooms along with the beans to the broth and cook until almost done. 3 potatoes, peeled and cut into strips, add to the mushrooms. When the potatoes are cooked, add 4 tablespoons of pearl barley, rinse and hold in hot water for 30-40 minutes, and then add to the soup, salt. Remove the carrots from the soup, mash them and return to the soup. If the soup was boiled in water, then you need to put the carrots in a pan in butter. Dilute two mushroom cubes well and add to the soup. Serve the first dish of potatoes with mushrooms and meat with sour cream.

Mushroom dish with potatoes and other vegetables

Baked portobello mushrooms with vegetable ratatouille

• Zucchini - 150 g
• Eggplant - 150 g
• Olive oil - 40 ml
• Garlic - 1 clove
• Tomatoes in own juice - 300 g
• Portobello mushrooms - 4 pcs.
• Potatoes - 4 pcs.
• Parmesan - 100 g
• Lettuce mix - 150 g
• Basil - 4-5 sprigs
• Salt pepper

For this dish of mushrooms, potatoes and other vegetables, zucchini and eggplant should be cut into cubes, fried in olive oil with garlic for 2-3 minutes. Add chopped tomatoes and basil, fry for another 3-5 minutes. Add salt and pepper to taste. Cut the potatoes into flat circles, salt and pepper. Lay potatoes on a baking sheet.

Arrange the portobello mushroom caps on top of the potatoes in a baking dish, convex side down. Put vegetable ratatouille inside the hats.

Sprinkle with grated Parmesan and bake at 180°C for 5-7 minutes.

Put the finished mushrooms on plates and serve with lettuce and basil.

Recipe for a second course with potatoes and mushrooms in the oven

Baked potatoes with morel sauce

• Dried morels - 50 g
• Vegetable oil - 30 ml
• Cognac - 40 ml
• Cream - 300 g
• Potatoes - 4 pcs.
• Butter - 50 g
• Basil purple - 1-2 sprigs
• Tarragon - 1-2 sprigs
• Watercress - 20 g
• Salt pepper

To cook this dish of potatoes and mushrooms in the oven, you need to make a sauce. Morels pour boiling water and let it brew for 2 hours, then cut into slices, fry in vegetable oil, pour in cognac, evaporate. Pour in some water and cream, cook for 3-5 minutes. Add salt and pepper to taste.

Wash potatoes, wrap in foil and bake at 160°C for 30-40 minutes.

Get the finished potatoes, cut in half, put butter inside, put in plates with morel sauce.

Put bouquets of spicy greens on top of potatoes.

Recipes with chicken, mushrooms and potatoes

Chicken with mushrooms and potatoes

A very tasty, but not at all dietary dish - chicken with potatoes and mushrooms in the oven. The recipe will make it easy and quick to prepare. You will need:

• chicken thighs - 700 g. They are more fatty than the breast, but the potatoes also acquire a completely different taste;
• potatoes - 1 kg;
• mushrooms - 300 g. The most affordable dish is chicken with champignons and potatoes in the oven, but you can use mushrooms, chanterelles, oyster mushrooms, it will be delicious every time!
• onion - 3 heads. It takes so much to get more juice to cook potatoes;
• vegetable oil, balsamic vinegar (or dry wine), French mustard with grains, soy sauce - all components 2 tbsp. spoons;
• salt and pepper.

Cooking:

1. Make the marinade: mix mustard, soy sauce, balsamic, mustard, add pepper and salt.

2. Dip each piece of chicken into it and leave to marinate.

3. Peel the potatoes, cut into rings and place in a mold.

4. Cut the mushrooms coarsely (if small, leave as is) and put on top.

5. Chop the onion into rings, lay in the next layer.

6. Sprinkle with salt, shake the mold several times, then pour in 100 ml of water.

7. Lay out the chicken pieces, pour the rest of the marinade over.

8. Cover tightly with foil or a baking sleeve. It depends on how evenly the potatoes and meat are cooked.

9. After 50 minutes, check the fillet for readiness. If clear juice flows out, you can turn it off.

Mushroom goulash in chicken broth

• Potato - 180 g
• Onion - 150 g
• Sweet pepper - 150 g
• – 200 g
• – 200 g
• White mushrooms - 200 g
• Chicken broth - 250 ml
• Parsley - 2-3 sprigs
• Vegetable oil - 150 ml
• Salt pepper

Cut all vegetables into medium cubes, fry in vegetable oil until golden brown.

Cut the mushrooms and fry in the remaining vegetable oil until golden brown.

Combine vegetables and mushrooms, pour in the broth and cook for 10-15 minutes, stirring occasionally. Add salt and pepper to taste.

When serving a dish with mushrooms and potatoes in chicken broth, garnish with parsley.

Recipe for potatoes, meat and mushrooms in a slow cooker

Potato casserole with meat

• 1 kg potatoes
• 600 g minced beef and pork,
• 200 g dried mushrooms
• 1 onion
• 2 tbsp. l. flour,
• 2 eggs, salt,
• ground black pepper

1. Peel the potatoes, boil in salted water until soft, mash in a puree.

2. Add eggs to the still hot puree, salt, pepper and flour, knead until smooth.

3. Fry minced meat and finely chopped onion in a slow cooker in the BAKING mode until tender (15 minutes), adding the mushrooms chopped in advance, salt and pepper to taste.

4. Transfer the fried minced meat to a bowl, do not wash the multicooker bowl.

5. Put half of the mashed potatoes on the bottom of the bowl, on it - all the minced meat, on top - the remaining mashed potatoes. Cook in the BAKING mode for 50 min.

6. Remove the bowl with the casserole from the multicooker, cover with a flat dish on top, Gently turn the bowl over to remove the casserole.

7. Slice this delicious mushroom and potato dish and serve hot.

Recipes for main courses of minced meat, mushrooms and potatoes

Zrazy potato

Required:

• 15 potatoes
• 2 eggs,
• 1 st. a spoonful of butter or bacon,
• 2 tbsp. spoons of flour
• 1/2 cup breadcrumbs,
• 2 cups sour cream sauce
• salt to taste.

For minced meat:

• 4-5 bulbs
• 5 dried mushrooms
• 1/2 st. butter spoons,
• parsley,
• ground pepper,
• salt to taste.

Cooking method.

Mash hot boiled potatoes or, having cooled it, pass through a meat grinder. Add the egg, salt, a little oil and knead the dough. Then take a piece of dough (80 g), flatten it, put the cooked minced meat in the middle. Bend the edges of the dough, pinching them and giving the zrazy an oval shape. Sprinkle the zrazy with flour, dip in a beaten egg, roll in breadcrumbs and fry in a pan with butter or bake in the oven.

Fry chopped onions and boiled mushrooms intended for minced meat in oil, add salt, pepper, parsley and mix. Instead of mushrooms, you can put an omelet from one beaten egg.

Sour cream or tomato sauce for this second course of minced meat, mushrooms and potatoes is served separately.

A dish of potatoes, minced meat and frozen mushrooms in the oven

For cooking we need:

• 5-6 medium potatoes
• 400-500 g minced meat
• 300-400 g frozen mushrooms
• salt dry dill mayonnaise

Preparation: For potatoes, I used ground beef, but pork or mixed is also suitable. With pork, the dish will turn out fatter, with beef, respectively, drier. Spread the mince in an even layer on a baking sheet. The bottom can not be lubricated with oil. Top with dried dill and salt. Lay a layer of potatoes on top. It is better to cut into thin circles. The thinner the plastics, the more tender our potatoes will be. Too thick a layer is also not worth doing. Then again a little salt. The next step is the mushrooms. I used mushrooms. But you can also take oyster mushrooms. If the mushrooms are large, they must be cut. We spread the third layer on potato mugs. Top with a little mayonnaise. To make the dish airy, mayonnaise can be poured with thin stripes. To do this, cut off a corner in a bag of mayonnaise and squeeze it out through a small slot.

The final step is to lay out the last layer of potato plastics. Lubricate with a little mayonnaise and salt. We put in a preheated oven to 180 C for 40 minutes.

A dish of potatoes, porcini mushrooms and cheese

Potato casserole with mushrooms

• Potato - 1 kg
• Butter - 50 g
• Cream 33% - 200 g
• Parsley - 1 bunch
• Gouda cheese - 150 g
• White mushrooms - 200 g
• Onion - 2 pcs.
• Olive oil - 100 ml
• Thyme - 1-2 sprigs
• Garlic - 4 cloves
• Salt pepper

To prepare this dish with mushrooms and cheese, potatoes need to be peeled, boiled until cooked and mashed. Melt the butter in the warmed cream, add to the potatoes and beat with a whisk to make an airy puree, season with salt.

Finely chop the parsley. Grate the cheese.

Peeled porcini mushrooms and onion cut into small cubes, fry in olive oil with thyme and garlic. Add salt and pepper to taste.

Mix half of the cheese, mushrooms, onion and chopped parsley with mashed potatoes and put in a baking dish. Sprinkle the second course with the remaining cheese and bake at 180°C until golden brown.

The second dish of potatoes with mushrooms, cheese and milk

Potato casserole

Required:

• 8 potatoes
• 2-3 eggs
• 100 gr fresh mushrooms,
• 1 st. oil spoon,
• 1/2 cup milk or 2 tbsp. spoons of sour cream
• 2 tbsp. spoons of grated cheese
• breadcrumbs,
• salt to taste.

Cooking method.

Cut the boiled potatoes into slices, put on a baking sheet greased with breadcrumbs and sprinkled with breadcrumbs. Then chop the chopped mushrooms over the potatoes, beat the eggs, salt, add a little milk or sour cream and pour over the potatoes, sprinkle with grated cheese on top, pour over with butter and bake in the oven until golden brown. Serve the second dish of potatoes, mushrooms and cheese on the table in the dish in which it was baked.

Other potato dishes with mushrooms

Potatoes fried with onions and mushrooms

Required:

• 8 potatoes
• 3 bulbs
• 1 st. a spoonful of fat
• 500 g fresh mushrooms,
• salt to taste.

Cooking method.

Boil the peeled and chopped mushrooms in salted water, then remove, let the water drain, put in a pan with heated fat and fry.

Peel potatoes, wash, cut into slices and fry in fat. At the end of frying, salt, mix with fried mushrooms and fried onions.

When serving, you can put fried potatoes on one end of the dish, fried mushrooms on the other, and decorate with fried onion slices on top.

Fried new potatoes with oyster mushrooms and herbs

• New potatoes - 600 g
• Green onions - 1 bunch
• Oyster mushrooms - 300 g
• Shimji mushrooms - 100 g
• Olive oil - 150 ml
• Thyme - 1-2 sprigs
• Rosemary - 1-2 sprigs
• Garlic - 4-5 cloves
• Dill - 1 bunch
• Salt pepper

Wash young potatoes thoroughly, boil until tender, cut into halves.

Rinse green onions. Mushrooms clean, cut arbitrarily.

Fry potatoes, mushrooms, green onions (without chopping) with thyme, rosemary and garlic in a portion of olive oil, season with salt and pepper.

Serve the dish with mushrooms and potatoes to the table, drizzling with olive oil and sprinkling with chopped dill.

Mashed potatoes with stewed mushrooms

• Potato - 1 kg
• Butter - 50 g
• Champignons - 200 g
• Olive oil - 30 ml
• Onion - 50 g
• Garlic - 2 cloves
• Cream - 450 ml
• Soy sauce - 30 ml

Peel the potatoes, cut into 4 parts and put to boil until tender. Then wipe or mash into a smooth puree with the addition of butter and a portion of cream. Salt to taste.

Cut mushrooms into 4 parts, fry in olive oil.

Add chopped onion and garlic clove. Fry for 2-3 minutes.

Pour in some of the cream and soy sauce, simmer for 2 minutes.

Put the mashed potatoes on plates, make indentations in the middle with a spoon and put the stewed champignons there.

Potato roll with mushrooms

Required:

• 15 potatoes
• 1 cup starch
• milk,
• 1 st. a spoonful of breadcrumbs,
• 11/2 cups sour cream sauce
• 1 st. butter spoon,
• salt to taste.

For mushroom stuffing:

• 15 dried mushrooms
• 2-3 bulbs
• 1 st. flour spoon,
• 2 tbsp. spoons of sour cream
• ground pepper,
• salt to taste.

Cooking method.

Mash the peeled boiled potatoes well or pass through a meat grinder. Add starch, a little milk, salt and knead the dough. Instead of starch, you can pour a glass of flour into the potato mass and beat in an egg. Roll out the prepared dough in a thick layer, put minced mushrooms, boiled meat or cabbage on it, then roll the dough into a roll, pinch the edges well and put on a greased sheet. Lubricate the surface of the roll with a beaten egg or sour cream, sprinkle with breadcrumbs, pierce in 2-3 places so that the air can escape freely, pour over with oil and bake in the oven until it is reddened. When serving, cut the roll into slices 2 cm thick. Serve sour cream sauce (you can use tomato, onion or horseradish sauce) separately.

Boil dried mushrooms for minced meat, rinse thoroughly, pass through a meat grinder and, together with finely chopped onions, fry in oil. Fry the flour with butter, dilute with mushroom broth, cook a little, add pepper, salt, a little sour cream and, mixing with mushrooms, stuff the roll.

Potato casserole "Summer"

Required:

• 15 potatoes
• 2 eggs,
• 1 carrot
• 1 st. oil spoon,
• 2 tbsp. tablespoons sour cream (optional)
• 2 cups tomato sauce
• salt to taste.

Cooking method.

Boil the peeled potatoes, drain the water, mash or pass through a meat grinder, then add the grated boiled carrots, salt, eggs, oil and mix everything. If there are no eggs, you can add a couple of tablespoons of flour and, if necessary, dilute everything with hot milk.

Put the prepared mass on a baking sheet greased with butter and sprinkled with breadcrumbs or flour, smooth the surface of the mass, grease with a mixture of sour cream and egg, sprinkle with breadcrumbs and bake in the oven until it is browned.

Potato casserole can be made with boiled meat, dried mushrooms, herring with mushrooms or stewed cabbage. The filling is placed between two layers of mashed potatoes. If the potato casserole is made without filling, grated cheese or cottage cheese can be added to the mass before baking.

Before serving this dish, cooked in the oven with potatoes and mushrooms, you need to cut it into pieces and pour over with tomato (or sour cream) sauce. Horseradish sauce can be served with minced meat casserole.

Potatoes and mushrooms are a tasty and healthy duet that almost everyone likes. There are a lot of cooking options in the oven: with meat, vegetables, in pots. This is an ideal side dish or a separate dish that is prepared simply, quickly and without any special financial costs. For a festive table or a family dinner on a day off, you can make stuffed potatoes with mushrooms. And no matter what recipe and with what additives the dish is prepared, the result will always be excellent.

calories

To paraphrase a well-known expression, it will turn out: "What Russian does not like potatoes." And a few hundred years ago, it was not even heard of in Russia. There is an opinion that the root crop must be excluded from the diet due to its high calorie content if you are trying to lose weight. Partly true, but it all depends on the method of preparation. For example, the calorie content of 100 grams of potatoes is relatively small - only about 80 kcal.

For those who want to lose weight, there is a diet of the same name. Due to fresh or dried mushrooms and dressings (butter, cream, sour cream), the energy value rises to 125 kcal. The maximum calorie content of the dish, if fried in a pan with smoked meats and lard, is 175 kcal.

Mushroom is a full-fledged aphrodisiac. When meeting tete-a-tete, prepare a meat steak with the addition of nutmeg and pepper, and a side dish of mushrooms and potatoes.

Baked potatoes with mushrooms - a classic recipe

Potatoes are prepared quickly, little mushrooms are required, and the dish is inexpensive. The aroma is such that you won’t have to call your family twice to the table!

Ingredients

Servings: 6

• potato 600 g
• mushrooms 250 g
• bulb onions 2 pcs
• vegetable oil 3 art. l.
• carnation 4 things
• dill 1 bunch
• salt ½ tsp
• ground black pepper taste

per serving

Calories: 88 kcal

Proteins: 2.8 g

Fats: 3.3 g

Carbohydrates: 11.7 g

37 min. Video recipe Print

Wash and clean the tubers, cut them into quarters.

Wash the forest mushrooms, and for champignons, you can only wipe the hats. Allow frozen mushrooms to thaw beforehand, dry ones - soak overnight.

Cut small mushrooms into halves or quarters, and cut large caps into slices, finely chop the legs.

Cut the onions in half, chop into half rings.

Pour oil into a baking sheet with high sides, distributing it evenly over the entire area. Fill with potato slices and mushrooms, add onions. Gently mix the ingredients, add spices, salt and pepper, mix again.

Close the baking sheet tightly with foil, place in the oven, bake for about half an hour at 220 ° C. 5-7 minutes before the end of baking, remove the foil so that the potatoes acquire an appetizing ruddy color. Arrange the hot dish on plates, sprinkle with chopped dill.

French fries with mushrooms and pork in the oven

From only three products included in the composition, with the addition of cheese and sour cream, you get an excellent dish, an appetizing French delicacy.

Ingredients:

• 1 kg of potatoes;
• 2 onions (large);
• 500 - 600 grams of mushrooms;
• 400 grams of sour cream;
• 300 grams of hard cheese;
• Salt - to taste;
• Black pepper - to taste;
• 2 -- 3 Art. l. vegetable oil.

How to cook:

1. Prepare the mushrooms, clean, rinse, dry, cut into thin plates.
2. Peel the onions, cut into half rings or rings.
3. Peel medium-sized tubers, cut into thin slices.
4. Heat the oil in a frying pan and lightly fry the onion in it.
5. Put the potatoes on a greased baking sheet, salt it, cover with a mushroom layer, pepper and salt again. Next add the onion.
6. Mix non-acidic sour cream with salt and pepper, pour evenly on top. Cover the dish with a sheet of foil.
7. Place the baking sheet into an oven preheated to about 180°C. Be careful not to burn the top of the dish.
8. After half an hour, check the readiness of the potatoes with a match or fork, and if it is soft, then sprinkle the top with cheese chips. Bake for 5-7 minutes until the cheese is browned. After the time has elapsed, take out a baking sheet, cool, serve with fresh seasonal vegetables as a side dish or an independent dish.

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Potatoes in pots with meat and mushrooms

Wonderful for ease of preparation, a versatile dish. You can cook with any meat and different types of mushrooms. It turns out fragrant and tasty, for young housewives this recipe is a real find. Various vegetables and spices will help to diversify the taste.

Ingredients:

• 400 g of meat (any);
• 3 potato tubers;
• 1 -- 2 pcs. fresh tomatoes;
• 300 g mushrooms;
• 1 onion;
• 1 carrot root;
• 12 pcs. prunes;
• 30 ml vegetable oil;
• Salt - to taste;
• Spices - to taste.

Cooking:

1. Peel and coarsely grate the carrots, finely chop the onion, sauté in oil.
2. Prepare the meat, clean, rinse, dry, cut into cubes about 2 cm in size. Arrange in equal portions in 4 pots, add 3 pieces to each. prunes.
3. Wash the mushrooms, peel, cut into slices, add to the meat.
4. Cover the mushroom layer with tomato slices (remove the skin).
5. Cut the peeled potatoes into large cubes, lay on the tomatoes.
6. Put the last layer of sautéing, spices and salt, close the pots with lids.
7. Place the dishes in an oven preheated to 200 ° C for a third of an hour, reduce the heat and simmer until cooked for about 40 minutes. 15 minutes before the end, put a tablespoon of fat sour cream in each pot, sprinkle with chopped dill. A good addition would be fresh or pickled vegetables. Serve directly in the pots, placing them on plates.
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Any housewife should have several recipes for cooking in her piggy bank: for meat-eaters, vegetarians or fasting people. This will help out in many situations, for example, when guests have dropped in or you want to pamper your family with something tasty, but you don’t have the strength to cook after a busy day.

Good day, dear readers! Today we have fried potatoes with mushrooms - this is a traditional Russian dish, which is surely a favorite in many families. Which is not surprising. After all, it is tasty, satisfying, easy and quick to prepare. The ingredients are quite affordable, and you can cook at any time of the year.

How to cook fried potatoes with mushrooms

Any mushrooms are suitable for cooking: fresh, frozen, dry, pickled, salted. Any varieties: white, chanterelles, milk mushrooms, in extreme cases, champignons or oyster mushrooms.

In addition, the dish will acquire a special taste if it is prepared from several varieties of mushrooms. If during the frying of mushrooms, add a little powder or crumb of dry porcini mushrooms to them, then the dish will acquire a special aroma. And dry mushrooms will become tastier and more aromatic if soaked not in water, but in milk, and do this for 10 hours.

It is better to use potatoes for a dish of medium-boiled varieties and with a low starch content. Salt should be at the end of frying, otherwise it will absorb excess fat and soften.

When chopping the tubers, put them in a bowl of water to prevent browning. And shifting the slices to the pan, remove excess liquid.

For frying the dish, it is advisable to use a large-diameter frying pan so that the potato slices do not break while mixing the food. Yes, and the ingredients will be better fried then.

If desired, at the end of cooking, flavor the dish with garlic passed through a press. And you can fry foods in any fat: lean, butter or olive oil, lard, lard Or use a mixture of oils.

Ingredients:

• Potatoes - 4-5 pcs.
• Mushrooms - 400 grams (pickled milk mushrooms are used in this recipe).
• Fat for frying (I use vegetable oil).
• Salt - to taste.

Cooking:

If you have pickled mushrooms, then remove them from the jar, put them in a sieve, rinse under running water and let the liquid drain. After, cut into strips.

Fresh mushrooms, such as champignons, wash, wipe with a paper towel and cut.

Pour dry mushrooms with boiling water or milk and leave to soak for 2-3 hours. Then dry with a cotton towel and cut.

Heat a frying pan with fat and put the mushrooms to fry.

Fry on medium heat until lightly browned. The frying time depends on the selected mushrooms. Pickled and dried mushrooms cook faster, and champignons will first release a lot of liquid, which should evaporate, and only then the mushrooms will start to fry.

Peel the potatoes, wash and cut into strips, bars, cubes. If you do not fry immediately, then lower the tubers into a plate of cold water.

Heat another frying pan with oil and put the chopped potato tubers to fry.

Fry them on a medium flame until golden brown. Adjust the degree of roasting yourself. If you want very fried ones - keep on the stove for longer, less - bring to a light blush.

Combine potatoes with mushrooms in one pan. Season with salt and stir.

Cook over medium heat for 5-7 minutes. If you like a softer dish, then cover the pan with a lid with a steam outlet, if you prefer a crispy one, keep it outdoors.

Serve the finished dish to the table after cooking. You can supplement such a dish with fried eggs, fresh vegetable salad or any sauce.

Bon appetit and good mood.