How to cook mushrooms for frying with potatoes. Potatoes with champignons in a frying pan in Italian style

Fried potatoes with mushrooms is a favorite dish in our country, from which a simply delicious aroma emanates.

Probably in the world you simply cannot find a person who would not love just cooking a dish - fried potatoes. Today we will tell you how to cook crispy potatoes with a golden crust. You will definitely like this dish, because it goes well with tender fried mushrooms. And the wonderful aroma that spreads throughout the kitchen will awaken a brutal appetite in your household. We suggest you cook traditional Russian fried potatoes with mushrooms. Fried potatoes with mushrooms, the recipes of which are in front of you, can be cooked with salted, pickled, dry or fresh mushrooms. Mushrooms can be used in cooking all year round. When preparing dry mushrooms, be sure to pre-soak them and rinse them from sand.

Ingredients for three servings:

1. 500 g potatoes;
2. vegetable unrefined oil for frying;
3. fried or fresh, boiled mushrooms (200 g);
4. salt.

Recipe for fried potatoes with mushrooms:

Delicious fried potatoes with mushrooms consists of two main components - fried potatoes with onions and boiled or fried mushrooms. Let's see how to put it all together from start to finish.

Mushrooms, of course, are best taken from the forest - boletus, boletus, fly mushrooms, porcini mushrooms, they give off a simply delicious aroma. But if you don’t have the opportunity to go into the forest and pick up a basket of mushrooms, then ordinary store-bought champignons or oyster mushrooms will do.

First, let's prepare the mushrooms. Cut them into pieces and cook until cooked in a little salted water. Place the mushrooms directly into the boiling water. Cooking time will be limited to 10 minutes, especially if you are preparing store-bought mushrooms. Throw the boiled mushrooms in a colander or sieve and wait until the water drains. Now you need to fry the mushrooms. Pour vegetable oil into a frying pan and put the mushrooms there, fry over medium heat. When frying, the mushrooms will greatly decrease in volume. But do not dry the mushrooms to the state of crackers.

In the summer, this dish is best cooked with fresh potatoes. Cut potatoes into strips and fry. Add the chopped onion to the dish and continue to fry the potatoes until tender. At the end of cooking, salt, mix. Serve fried potatoes with pickles.

Fried potatoes with porcini mushrooms recipe

Surprisingly, fried porcini mushrooms with potatoes are most loved by tourists from other countries who come to our country. Caring housewives greet dear guests with this dish and cook it just like that for dinner for their family. If you become the owner of porcini mushrooms, which are considered valuable for their nutritional and taste properties, then be sure to cook fried potatoes. As a result, you will get a wonderful delicacy.

2 onions;
800 g potatoes;
300 g of white mushrooms;
oil for frying;

Recipe for potatoes with porcini mushrooms:

We peel the bulbs and wash them under running water. Next, on a cutting board, cut the onions into 4 parts, finely cut into thin pieces. Then we shift the chopped onions into any container. Now it's time for the mushrooms. If you have frozen white mushrooms, then you must first defrost them, preferably in a natural way, without adding water. Then we cut them into pieces of 3 cm and fry, the mushrooms must decrease in size. Wash potatoes under running water to remove sand. Using a special knife, peel the potatoes from the skin, cut them into long sticks of 1.5 cm.

Place the stove on medium heat. Put a heavy-bottomed pan on the fire and pour vegetable oil into it. First, put the chopped onion into the pan and fry until translucent and golden brown. Stir the onion constantly with a small spatula so that it does not burn.

Now cooking fried potatoes with mushrooms continues with frying porcini mushrooms. Pour the mushrooms into the pan, to the onions and continue to fry.

You need to cook porcini mushrooms until the liquid has completely evaporated. This will happen within 15 minutes, mix everything with a kitchen spatula.

Now let's start frying potatoes. As soon as most of the liquid has evaporated, put the potato wedges into the pan, stir them with a spatula and cover with a lid. We reduce the fire a little, but remember that the potatoes in our recipe should be fried, not stewed. After 10 minutes, stir the potatoes again and season with salt. After the dish is fried until fully cooked, but already without a lid. As soon as the potatoes are ready and can be easily pierced with a fork or knife, you can turn off the pan.

Fried potatoes with fresh mushrooms

Fried potatoes with champignons are prepared quite simply. You only need an hour of time and the presence of champignons in the house. You probably know that they are sold in nearby supermarkets. Oyster mushrooms are also suitable for our recipe. As soon as the smell of fried mushrooms spreads around your apartment, you can be sure that all your family members will run to the kitchen.

3000 g of onions;
1 kg of potatoes;
fresh mushrooms (oyster mushrooms, champignons);
50 g of vegetable oil;
salt, garlic;
greenery.

Rinse fresh mushrooms, rinse them and dry them on a napkin. Mushrooms and onions cut into small cubes. Peel the potatoes and cut into 0.5 cm cubes. Heat the frying pan over a fire, add vegetable oil and warm it up properly.

Fry the onion until light golden brown. Add mushrooms and fry for about 5 more minutes, stirring constantly. Then add the potatoes and sauté until cooked through, about 25 minutes. At the end of frying, salt to taste, crush one garlic clove, this will add spice to the dish. When serving, be sure to sprinkle with fresh finely chopped parsley or dill.

Fried potatoes with dried mushrooms

According to tradition, the peak of cooking fried potatoes falls at the end of summer - the beginning of autumn, when mushroom pickers start selling mushrooms picked in the forest, and many people go to pick mushrooms in the forest anyway. But it is known that mushrooms can be stored dry, having prepared them for the future for the whole winter. Therefore, even in the cold, you can cook fried potatoes with dried mushrooms.

50 g dried mushrooms;
700 g potatoes;
2 small onions;
30 ml of vegetable oil;
parsley, dill, basil to taste;
salt, ground black pepper, garlic to taste.

Soak dried mushrooms in cold water for 2 hours. Then we pour them into a small saucepan and fill them with the same water in which they were soaked and set to boil on fire. Bring them to a boil and wait until they boil for 15 minutes.

While cooking mushrooms, cut the onion into small cubes and fry in a pan until a soft golden color is obtained. Remove the container with mushrooms from the fire, drain the water, pour the mushrooms again with cold water and rinse thoroughly. Cut vegetables into small pieces, put them in a pan with onions and fry, but a little. Cut the potatoes into thin sticks, add to the onions and mushrooms, cover with a lid and leave to simmer on the fire until the potatoes soften. By the end of cooking, salt the potatoes, pepper, add herbs and chopped or skipped garlic.

Fried potatoes with pickled mushrooms recipe

If in your cellar there are a couple of jars of pickled chanterelles or mushrooms, then be sure to cook fried potatoes with such mushrooms.

600 g potatoes;
0.5 cans of pickled mushrooms;
1 onion;
fresh dill, salt;
vegetable oil.

Recipe for potatoes with pickled mushrooms.

Fried potatoes with mushrooms, the photo of which is in front of you, will be very tasty in combination with salted mushrooms. Wash and dry the pickled mushrooms. After peeling, cut the onion into thin slices, peel the potatoes, rinse.

Take two frying pans, heat vegetable oil in them. Put mushrooms in one and potatoes in the other. Saute mushrooms until golden brown. Stir everything in each pan separately.

Add the onion to the mushrooms and fry for a couple more minutes. Transfer the onion with mushrooms to the potatoes, mix and fry until fully cooked. Flavor the finished dish with sprinkled herbs and serve. Potatoes with canned fried mushrooms are ready.

Fried potatoes with frozen mushrooms recipe

This delicious dish is sure to make you a delicious dinner. Caring housewives must have had time to stock up on mushrooms since autumn, so that in winter there would be something to please the whole family.

3-4 tbsp sour cream;
1 kg of potatoes;
2 tbsp mayonnaise;
vegetable oil for frying;
500 g frozen mushrooms;
boiled water.

Take a good frying pan with thick walls, preferably aluminum. Heat the oil in it in a small amount so that it is not liquid, since you will spread the mushrooms frozen. Fry the mushrooms for 5-7 minutes, and at this time cut the potatoes. Put 2 tbsp to the mushrooms. sour cream and let them fry a little. Now it's time for potatoes. Pour vegetable oil if necessary. As soon as the potatoes become soft, mix mayonnaise and sour cream in a cup, add boiled water to the potatoes. We extinguish the fire and let the potatoes brew. It will turn out very tasty.

Oyster mushrooms fried with potatoes

We offer you an original recipe for fried oyster mushrooms with potatoes. Nobody can refuse this dish.

1 onion;
400 g fresh oyster mushrooms;
a few tablespoons of vegetable oil;
1 kg of potatoes;
table vinegar.

Put fresh oyster mushrooms in the pan, simmer for a few minutes in your own juice. Now add a bunch of chopped green onions, vegetable oil and two tablespoons of table vinegar to taste to the mushrooms. Simmer until the liquid is almost completely evaporated. Then chop them as finely as possible or better pass through a meat grinder, mix with chopped onion, a little fried in vegetable oil, salt. Now put the potatoes and mushroom onion mixture in the pan, fry the potatoes until golden brown. Bon appetit!

Fried potatoes with mushrooms: calories

Having prepared a delicious dinner, slender housewives will probably think about how many calories are in fried potatoes, and even with mushrooms. After all, at the end it turns out that everything is fried. So, your attention is fried potatoes with mushrooms: calories.

If you take potatoes in portions, it turns out that potatoes with mushrooms have 89 calories, including 9% protein, 61% carbohydrates, 30% fat. If you calculate the calories in 100 grams, you get the following: 102.7 calories, including 12 g of carbohydrates, 4.5 g of fat, 2.3 g of protein. As we can see, potatoes are not high-calorie at all and are quite suitable for those who follow their figure.

The recipe for delicious fried potatoes with mushrooms is quite simple. You need about an hour of time and the presence of any mushrooms: fresh, dry, pickled or even frozen. Whether it will be mushrooms, chanterelles, champignons or the king of mushrooms - white mushroom, you are guaranteed to enjoy the dish in any case. Just the smell of fried mushrooms from the kitchen will blow, be sure that the whole family will come running to the table.

How to cook fried potatoes with mushrooms?

To prepare delicious fried potatoes with mushrooms, both fresh mushrooms and dry, marinated, and salted mushrooms are suitable. Mushrooms are perfectly stored, and you can use them in cooking all year round. When cooking mushrooms, especially dry ones (dry mushrooms are not washed before drying), be sure to rinse them thoroughly to avoid getting sand into food.

Fried potatoes with fresh mushrooms

If you are lucky and you become the owner of a porcini mushroom, which is considered the most valuable among mushrooms due to its nutritional and taste properties, be sure to cook fried potatoes with fresh porcini mushrooms. At the end, you will get a real delicacy. If there are no white mushrooms, take any others.

Ingredients:

• potatoes - 1 kg;
• fresh mushrooms - 600 g;
• onion - 300 g;
• vegetable oil - 50 g;
• greens - to taste;
• garlic, salt - to taste.

Cooking

Rinse fresh mushrooms thoroughly and dry on a napkin. Cut the onion and mushrooms into small cubes. Peel the potatoes and cut into slices 0.5 cm thick. Heat the pan on the fire, pour in the vegetable oil and heat well. Add the onion and fry until light golden brown. Add mushrooms and cook for 5-6 more minutes, stirring occasionally. Then add the potatoes and fry until fully cooked - about 20-25 minutes. At the end of frying, salt to taste, you can squeeze a clove of garlic if you like. When serving, sprinkle the dish with finely chopped parsley or dill.

Fried potatoes with dried mushrooms

Traditionally, the peak for fried potatoes with mushrooms is the end of summer - the beginning of autumn, when mushroom picking begins. But these vegetables are perfectly stored in a dry form and, even in winter, you can cook fried potatoes with dried mushrooms.

Ingredients:

• potatoes - 1 kg;
• dry mushrooms - 50 g;
• onions - 2 pcs.;
• vegetable oil - 50 g;
• greens - to taste;
• garlic, salt, black pepper - to taste.

Cooking

Soak dry mushrooms in cold water for 1-2 hours. Then we put it in a saucepan, fill it with the same water in which the mushrooms were soaked and put on fire. Bring to a boil and let simmer for about 15 minutes. While the mushrooms are cooking, cut the onion into small cubes and fry in a pan until light golden brown. Remove the saucepan with mushrooms from the heat, drain the water, fill it again with cold water and rinse the mushrooms thoroughly. Cut the vegetables into small pieces, add to the pan to the onion and fry a little - so that they stick a little. Potatoes should be peeled and cut into thin sticks, add to the pan with mushrooms and onions, cover with a lid and simmer until it becomes soft. At the end of cooking, salt, pepper, add finely chopped greens. If you like garlic, you can squeeze one or two cloves before serving.

Fried potatoes with pickled mushrooms

If you have a couple - three jars of pickled mushrooms or chanterelles, then you can cook fried potatoes with pickled mushrooms. Pickled mushrooms will need to be fried with onions in a pan and added to almost ready potatoes 5-10 minutes before the end of cooking.

Good day, readers! Today we will replenish our piggy bank of elementary recipes, and at the same time we will deal with another way to process potatoes. We have already learned how to bake it (although there is more than one way and option), when, now we will fry.

But just fried potatoes are a rather boring dish, another thing with mushrooms and onions. Yes, and you can cook it at least all year round, because "grocery" technologies allow us to do this. After all, almost any store can provide us with fresh, frozen, dry and even pickled mushrooms for this recipe.

Do you feel how the aroma of fried potatoes penetrates every corner of your apartment, and how the hiss of oil beckons you to look into the kitchen? Then we start.

Products for fried potatoes with champignons

Potato - 0.8-1kg;
Mushrooms (in our case, champignons) - 300-500 gr.;
Onions - 1-2 pcs.;
Salt, pepper, seasonings;
Greenery.

How to fry potatoes with mushrooms in a pan

You can cook each element of this dish separately if you want to wash several pans later. And you can do it together, but in a certain order, but even here there are drawbacks. It will not turn out crispy, but it will not be less tasty.

1. We put the pan on medium heat, fill the bottom with vegetable oil and while it warms up, proceed to the preparation of products.

2. In any case, we will start by frying the onion. Depending on the size, we take one or two onions, peel them, wash off the remnants of dirt and chop.

It can be in small cubes, it can be straws or even half rings. I advise you to choose the size depending on how you will cut the potatoes. Half rings look good with large pieces of potatoes, in our case, the choice fell on small cubes.

This was enough time for the pan to heat up. We fall asleep onion, fry for 4-6 minutes until a gilded hue (or at least a transparent look), and do not forget to stir occasionally.

b) Or do it differently, taking a second frying pan, heat it with the addition of oil, on a fire a little more than average. Pour in potato cubes and fry, stirring occasionally with a spatula, for 10-15 minutes.

You can do it with onions. For example, take two small onions and fry one with mushrooms, and the second with potatoes. After the potato slices are covered with a crust, the fire of the stove can be reduced to medium.

We fried the potatoes separately, then mixed them with mushrooms and onions, that is, we chose both of the two options. If instead of cubes we make slices or straws, or cubes of a slightly larger size, then the appearance of the finished dish will be more crumbly and familiar than our version.

5. In any case, 5 minutes before the readiness. Salt, season, as fantasy and taste will allow you, and supplement with herbs. The simplest thing that comes to mind is pepper, garlic and dill with green onions. You can also cover with a lid and leave for 5 minutes to steam and brew, if you are not chasing friability and crispiness.

The most delicious period of any dish can be described as "until it's cold", and for fried potatoes this is no exception. In the refrigerator, most often it soaks and loses its crispy properties.

6. To fully enjoy this dish, you can serve it with sour cream.

Dish modification options

If you get bored with the recipe for fried potatoes with champignons and onions, you can use your culinary imagination:

Mushrooms can be anything.

Dried ones must first be washed, soaked and, in some cases, boiled before frying.

Frozen thaw (the best way to defrost food is to transfer it to the refrigerator from the freezer)

Salted and pickled can be eaten without frying.

Very often you can find a recipe in which mushrooms are fried in sour cream, a kind of gravy is obtained. In general, you can experiment with sauces.

You can add vegetables, for example, eggplant or zucchini, tomato and / or bell pepper, etc.

Of the spices, nutmeg and paprika are well suited. Just be aware of the strong aromas of some spices, therefore, you need to add them in smaller quantities.

From greens with fried potatoes, basil, oregano, rosemary go well.

The same dish can be prepared with minced meat, meat or fish.

I hope you enjoyed our recipe for fried potatoes with mushrooms and onions.

Bon appetit!

video recipe from the Internet:

In a frying pan (with onions, for example). However, how many upsets happen! Either it turns out to be steamed, and not fried, then some kind of slurred crust forms, then the taste is indefinite ... People sometimes even refuse their favorite, albeit not very healthy, dish.

Do not make such sacrifices! You just need to figure out how to do it right in the pan, take into account the mistakes made before and please your family with a wonderful dinner! Moreover, there is nothing complicated in the rules. It's pretty easy to master them.

in a frying pan

First of all, pay attention to the existing frying pan. You can immediately set aside Teflon for something else, since it has a too thin bottom, and normal frying will not work. The best frying pan is cast iron, but another one, only thick-bottomed, is quite suitable.

We go further. Before frying potatoes in a pan (with onions, mushrooms or in splendid isolation), it must be dried with paper napkins. The moisture released from the tubers prevents the formation of the coveted crust. But it helps to extinguish them.

Another secret on how to fry potatoes in a pan with a crust: put the slices only in well-heated fat or oil. If they do not have time to heat up, the slices will stick, and in the future, again, they will begin not to fry, but to steam. Another very common mistake is the use of a lid. We covered the frying pan - we got a soft pale stewed potato.

To get a beautiful and strong crust, you need to start frying on high heat, and with its setting, reduce it to medium. And in no case do not interfere too often!

And finally, the potatoes themselves. You should not use young tubers - they can also turn out to be quite decent, but still not juicy and saturated enough. Plus, proper salting: salt is added at the very end, as it also interferes with browning.

Classic recipe

Consider first how to fry potatoes in a pan with onions. Here, the most common mistake is to throw vegetables into the bowl at the same time. The result is deplorable: the tubers fall apart, the onion is actually smeared over straws, the taste is dubious. The correct algorithm would be:

• The potatoes, of course, are peeled, cut (the shape of the cut is not important, but it is better to make the slices thin) and dried.
• The oil poured into the frying pan is hot.
• Potatoes are poured and fried according to all the rules until a comprehensive golden crust is obtained.
• Slices are raked to the sides, and chopped onions are poured into the center.

When the second ingredient turns golden, everything is mixed and salted.

Fry alternatively

No matter how hard you try, there is always a risk that the juice released from fresh onions will cause the potato strips to fall apart, and the frying will not acquire the desired color. Consider how to fry potatoes in a pan with onions in an easier way. Tubers should be cooked in one bowl, and onions in another. When both components reach the desired condition, they are combined and left on fire for a couple of minutes to mutually soak each other with juices.

Potatoes with forest mushrooms

This clarification is very important, since there are two different ways to fry potatoes with mushrooms in a pan. Mushrooms that are collected in the forest must be pre-prepared: if necessary, cleaned, and then boiled. Next, we do this:

• We process the tubers in the manner described above with mandatory drying.
• We heat the oil in a thick-bottomed bowl and fry the straws, slices or circles almost until final readiness. The crust should cover them from all sides, and inside the potatoes should remain slightly damp.
• Butter (chanterelles, mushrooms) are cut, poured into the main product and fried together for about five minutes. At the same stage, the dish is flavored with spices and salted.

To enrich the taste, you can add a couple of tablespoons of sour cream to the pan and mix everything until it dissolves. Dinner is served!

Potatoes with champignons

Here the approach will be different. "Homemade" mushrooms do not need to be cooked. And you can’t lay it right away, since frying potatoes with mushrooms in a pan at the same time means getting some kind of porridge. Therefore, do not be lazy and use two vessels at once. In one pan, according to all the rules, potatoes are fried, in the other, onions are first added, and then crumbled champignons are poured. When both are ready, the ingredients are combined in a larger pan, mixed and left for a couple of minutes under the lid with the heat turned off to take flavors and juices from each other.

Since champignons themselves are rather tasteless, many housewives advise adding chopped garlic and / or herbs to them when frying.

Potato and pork

If you want to get a full and satisfying meal - learn how to fry potatoes with meat in a pan. Staged preparation is also preferred here. It is better to take pork from the fatty parts of the carcass, then you can do without additional oils, and potatoes will absorb its spirit.

A chunk of meat of four hundred grams is cut into cubes. They are laid in a dry frying pan, and the fire is initially made slow so that the fat is melted. When the pieces are covered with a golden crisp, they are transferred to a separate dish and replaced in a pan with a finely chopped large onion. The frying is cooked to a juicy brownish color and sent to the company for meat.

Now potatoes are cut into strips - for the indicated amount of pork, it will take seven pieces (of medium size). If there is already little fat left, it can be diluted with sunflower oil. Potato slices are brought to a ruddy readiness, after which they are combined with the set aside ingredients. Salt, pepper and sprinkled with herbs, the dish can be served on the table.

Delicious pies

Many housewives are not ready to mess with pastries. They have a very simple recipe. How to fry pies with potatoes in a pan quickly and tasty? Here is a very simple dough that even a novice cook can make, as well as a simple filling. The result is just wonderful! Let's deal with the "insides" first. For them, about 500 g of potatoes are boiled in salted water, after which they are hot mashed with a spoonful of butter. Frying is done from a pair of onions, and both components are evenly combined. A quarter of a liter of low-fat kefir is mixed with a little soda, two eggs, a pinch of salt, two tablespoons of refined oil and a spoonful of sugar.

A dense, but soft dough is kneaded (flour will take about half a kilogram). Balls roll from it, which are kneaded into cakes. The pies are being formed. Sunflower oil is well heated in a frying pan, in which a culinary miracle is fried. When an even blush is obtained, the container is covered with a lid, and the pies languish under it for several minutes.

One of my favorite summer-autumn dishes, without which I simply cannot imagine the season, is fried potatoes with mushrooms. The most delicious option, of course, is with freshly picked forest mushrooms: honey mushrooms, chanterelles, porcini. But you can cook with champignons and even oyster mushrooms. In the autumn season of mushroom picking, forest mushrooms are best, and in winter, frozen, dried or salted ones. True, salted ones will have to be washed a little to remove excess salt, and only then fry.

The combination of fried potatoes with mushrooms causes a special delight for many for a reason, this is a very tasty hot dish, a real feast of the stomach. And at the same time, it is very satisfying, mushrooms themselves are not high-calorie, but heavy food, the feeling of fullness lasts a very long time. Eat such an amazing lunch somewhere on the country veranda and have strength for another half day of outdoor activities.

Mushroom lovers very often, like me, turn out to be also potato lovers. I can understand it. And on a hike, you ate fried potatoes with mushrooms freshly picked in the forest, this is an amazing experience, you will remember it for a lifetime.

When we cook fried potatoes at home in a pan, we immediately begin to invent and improvise, add spices, herbs, sour cream or cream, stew and fry in a special way. In general, we give the dish even more brightness of taste and aroma. Be surprised how many delicious combinations you can come up with fried potatoes and mushrooms, adding different vegetables, foods and even meat to them. Here is a feast on the table, so feast.

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

How to cook fried potatoes with butter - a simple recipe

Our great-grandparents, 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 much time it has not changed much. Unless real cast-iron pans are now hard to find, and they, they say, 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 collecting them and look for more noble mushrooms. But I think this is in vain, because if you do not eat right away, then any mushrooms can be prepared for the winter. For example, and fry whites. Or vice versa, so let's fry butter with potatoes.

You will need:

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

Cooking:

Rinse fresh butternuts thoroughly 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, fried, it is very tasty. Peel the potatoes and put them in water so that they do not darken while the mushrooms are fried.

Cut the onion into small cubes and fry in a frying pan heated with vegetable oil.

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

While the onions are frying, cut the mushrooms into pieces. You can choose the size to your taste, someone likes bigger, and someone likes small. I prefer larger ones, since mushrooms always lose in size when frying, and I really want a tasty piece of mushroom to fall on my tooth.

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

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

By the time you add the potatoes, the pan should be very hot. Put the potatoes directly to the scalding mushrooms with onions and mix. Continue frying potatoes with mushrooms, stirring occasionally. This is best done when the underside of the potato is browned.

If you cut the potatoes thinly, they will cook faster. Almost simultaneously with the moment when most of it will be well fried. If the potato pieces are large, then when the frying is enough, reduce the heat to low and cover with a lid so that the middle of the potato pieces reaches. Fry under the lid for five minutes.

A delicious dish - fried potatoes with mushrooms - is ready, urgently call everyone to the table and have lunch before it gets cold!

Fried potatoes with mushrooms are prepared in different ways, in the previous recipe we fried onions and mushrooms, and then added potatoes to them. This time, everything will be different. Firstly, champignons cook much faster than potatoes and it is better to start frying them later, but at the same time they are also juicier, so it is ideal to fry them in different pans and then combine them together. Well, the “highlight” of this recipe is in the form of sour cream. It will turn out very tasty, you can not doubt it.

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 herb spices to taste.

Cooking:

First of all, peel the washed potatoes and cut into sticks. The thinner, the faster they will fry, but too small ones can start to crumble, especially if the potatoes are young and starchy.

Place a large, heavy-bottomed skillet on the stove, heat it to the highest heat, and add vegetable oil. As soon as smoke comes out of the oil, put the potatoes in. It will immediately begin to fry, but do not rush to mix, wait for a golden crust.

While the potatoes are fried, start cutting the mushrooms. Some people like to wash and clean these mushrooms, but I advise you to do this only if they have lost their whiteness due to a 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 frying pan on the fire and add the oil in the same way. Place the mushrooms in the hot skillet and cook until browned. Salt the mushrooms in the process to your taste.

At this time, the potatoes will reach at least half-cooked. Salt it to taste, add ground black pepper and, if desired, dried spices for potatoes. Usually these are aromatic herbs and vegetables that perfectly emphasize the taste of potatoes. Stir and continue frying.

When the champignons soften and brown a little, transfer them to a frying pan with potatoes. Mix and fry together. It's also time to add finely chopped fresh dill. Then put a few spoons of delicious fresh sour cream.

Taste the potatoes for doneness. By this time, it should already be ruddy 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 sweat over low heat for literally 3-4 minutes to mix the flavors.

Sour cream will almost completely melt and be absorbed, adding to the taste. Stunningly delicious fried potatoes with champignon mushrooms are ready. If you really like onions, you can add them to this recipe, while frying them with mushrooms. But even without onions, the taste is just great. It's like going back to childhood. Bon appetit!

Fried potatoes with porcini mushrooms and onions in a pan

Talking about mushrooms and potatoes, one cannot lose sight of the noble whites. Especially if these are fresh, freshly picked mushrooms in the forest. Usually we cook these right at the dacha and eat them first. It is very rare that you manage 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, just the cooking technology changes a little. You know that freezing is one of the preservation methods, which preserves the maximum of taste and nutrients.

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

You will need:

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

Cooking:

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

Therefore, we will deal with mushrooms first. Clean the mushroom legs from black scales and remnants of the earth. Rinse them well with running water. Cut into small pieces so that they are in harmony with the potatoes in the finished dish. You shouldn't grind too much, because they will boil anyway.

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

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

Heat vegetable oil in a frying pan. Finely chop the onion and garlic and fry until golden brown. After that, add mushrooms to the onion with garlic and stirring, fry until the mushrooms are browned.

In another frying pan, also heat the oil and when it is hot, lay out the potatoes cut into cubes. Fry without stirring too often so that a ruddy 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 potato and the size of the pieces), add the fried mushrooms to the potatoes. Stir and fry a little more on low heat. Let all the flavors and aromas mix. Salt and pepper in the process.

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

Another variety of very tasty forest mushrooms is chanterelles. One of the most delicious and fragrant mushrooms that you should definitely try. If you don’t grow near your house or cottages, find happy collectors on 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 have to be boiled 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 of water so that all the grains of sand, grains and other natural debris from the slits 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.

Cooking:

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

Heat a frying pan with butter or a mixture of vegetable and butter. Butter will give the mushrooms a special taste.

Place the mushrooms in the 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. You can use cubes, or you can use thin half rings if you like larger pieces of onion. Add the onion to the pan with the chanterelles at the moment when the liquid has disappeared and the mushrooms have begun to fry. Saute the onion and chanterelles together until browned. After that, remove the skillet from the heat.

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

At the end, when the potatoes are ready, add finely chopped dill and cover with a lid. Let stand five minutes and you can serve. Delicious and incredibly fragrant fried potatoes with mushrooms is ready!

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

Here is a recipe from my personal collection. Here, fried potatoes with mushrooms are prepared according to a recipe that has been passed down for many generations. All the wisdom of the past years is concentrated in the simplest, but insanely delicious dish. In addition to how to cook the potatoes themselves, you will also learn everyday tips on proper and tasty cooking. An invaluable experience to learn from. By the way, dried mushrooms are used in this recipe, which does not 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. Depending on the type of mushrooms, choose the appropriate one. For example, mushrooms that are so popular with us are prepared without pre-cooking and defrosting. Immediately put them in a pan, where they will defrost and cook. The main thing is to fry the mushrooms separately so that the water released from them when melting does not boil the potatoes.

Another dish that is remembered from childhood is fragrant potatoes with mushrooms, fried in lard. Such a special taste, and a memorable smell, and pieces of fried lard were almost tastier than mushrooms. I remember even this potato in the family had different variations of recipes. Grandmother liked to fry it well until crispy and bacon cracklings, and dad liked 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.

Required:

• medium-sized potatoes - 5 pieces;
• lard (classic salty, with meat streaks) - 200 gr;
• fresh or frozen mushrooms - 400-500 grams;
• onion - 1 large onion;
• garlic optional;
• salt, ground black pepper to taste.

Cooking:

Fried potatoes with mushrooms in lard are prepared in a very similar way that we discussed a little earlier. One small difference is made only by fat.

First, heat a heavy bottomed pan with a little vegetable oil. You don't need to pour a lot.

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

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

Now the next important step, if you do not want to cook soft stewed potatoes with light frying, but 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 it from frying.

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

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

Put the washed and chopped mushrooms into the pan. Small mushrooms like young mushrooms can not be cut, but fried whole. Fry over high heat until all the resulting liquid is rendered. Salt mushrooms with onions. After that, let the mushrooms brown quite a bit and add them to the pan with potatoes.

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

Well, that's all and ready, cut fresh herbs and call 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 mushrooms 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, add sour cream, because it will not be a surprise for anyone to find out that mushrooms and sour cream are combined just fine.

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