Recipe for a delicious sauce with potatoes and mushrooms. Delicious sauces with mushrooms and potatoes

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Potatoes are everyone's favorite food. It not only carries a high nutritional value, but is also rich in vitamins. Of course, you should not abuse it, since it has a fairly high GI, but sometimes it is simply necessary to treat yourself and your family to a simple but very tasty dish. Potatoes with mushrooms in a delicate sauce will appeal to both your household and guests. Bon appetit!

Ingredients:

Potato - 7-10 tubers

Mushrooms (any, fresh or frozen) - 500 g

Onion - 1 medium size

Garlic - 2-3 cloves

Salt - to taste

Sauce:

Sour cream - 100 g

Water - 100 g

Salt, ground black pepper

Cooking:

Chop the mushrooms. If using frozen, let them thaw slightly. Finely chop the onion.

Send the mushrooms and onions to the pan, lightly salt and simmer for 15 minutes over low heat without vegetable oil. Under the influence of salt, the mushrooms will immediately give up moisture and will be stewed in their own juice.

Cut the washed and peeled potatoes into circles 0.5 cm thick.

Lay potatoes on a baking sheet.

Put the fried mushrooms on top and spread over the entire surface.

Sauce:

Dilute sour cream in water, salt and pepper to taste. Squeeze the garlic into the sauce and mix everything thoroughly. Pour sour cream sauce over potatoes with mushrooms.

Cover the baking sheet with foil or baking film (do not confuse with cling film!).

Send to the oven preheated to 180 degrees. Bake for about 40 minutes.

Serve with fresh vegetables. Bon appetit.

You can add any mushrooms to potatoes. Mushrooms and oyster mushrooms, as well as white, boletus and boletus can be used without pre-treatment. But the rest of the wild mushrooms are recommended to be first boiled in salted boiling water for 20–30 minutes so that bitterness is gone from them.

Ingredients

• 1 onion;
• a few tablespoons of vegetable oil;
• 500 g mushrooms;
• 1 kg of potatoes;
• salt - to taste;
• 1 bunch of dill.

Cooking

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.

Cooking

Grate the carrots on a coarse grater. Cut the onion into half rings, and the potatoes and mushrooms into large pieces.

Put the prepared ingredients in a bowl, add salt, pepper and oil and mix. Transfer everything to a baking bag and seal the edges tightly.

Place the sleeve on a baking sheet or baking dish. Poke a few holes in the bag to let the air out. Put 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.

Cooking

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 in it until soft. Then add carrots and fry lightly.

Cut the mushrooms into small pieces and arrange them with the vegetables. Cook, stirring, over medium heat until light golden brown.

Coarsely chop the potatoes. Put it in a 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, parsley and mix. You can also use other seasonings of your choice. Before serving, leave the finished dish under the lid 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 of vegetable oil;
• salt - to taste;
• ground black pepper - to taste;
• 4 tablespoons of sour cream;
• 4-5 tablespoons of water;
• 2 tablespoons of butter.

Cooking

Cut the potatoes into slices, the onion into half rings, and the mushrooms into large pieces. Lightly fry the onion and mushrooms in hot vegetable oil until golden brown.

Put some potatoes, onions and mushrooms in pots. Repeat layers, sprinkling them with salt and pepper. The top should be a layer of potatoes.

Mix sour cream and water until smooth. Put a spoonful of butter on top of the potatoes and pour over the sour cream sauce.

Close the pots with lids and bake for 30 minutes at 200°C. Remove the lids and cook for 10 more minutes to brown the potatoes.

Ingredients

• 2 tablespoons of flour;
• 600 ml of 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.

Cooking

In a frying pan, lightly fry the flour until golden brown. Pour the milk in parts, constantly working with a whisk so that there are no lumps. Season the sauce with salt, pepper and thyme.

Finely chop the onion and garlic. Put the vegetables in the sauce, mix 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. Put half the potatoes there, spread the mushrooms on top and brush them with half the sauce.

Lay out the remaining potatoes and spread the second 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 (best of all - champignons);
• ½ bunch of dill;
• salt - to taste;
• ground black pepper - to taste;
• 2-3 tablespoons of vegetable oil.

Cooking

Make several transverse deep cuts on each potato at a distance of about 5 mm from each other. To avoid accidentally cutting the potato completely, place wooden sticks under it.

Cut the mushrooms into small cubes. Mix them with chopped dill, salt and pepper. Gently stuff each potato cut with the mushroom filling.

Place stuffed potatoes on a lined baking sheet and brush with oil. Cover with a second sheet of foil and put in an oven preheated to 200 ° C for 30-40 minutes. Then remove the foil and cook for another 5-10 minutes to brown the potatoes.

It may take longer to roast, depending on the size of the vegetables. Pierce the potatoes with a fork or knife: if they are soft, you can pull them out of the oven.

Ingredients

• 350 g mushrooms;
• 1 onion;
• 1 tablespoon of butter;
• 1-2 tablespoons of 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.

Cooking

Cut the mushrooms into large pieces, and the onion into small cubes. Melt butter in a deep frying pan and add vegetable oil. Fry the mushrooms until golden brown. Add onion and cook until soft.

Put the potatoes cut into large cubes in the pan. Pour in enough hot water to almost completely cover the potatoes. Add salt, nutmeg and parsley and simmer over medium heat for about 20 minutes until the potatoes are soft.

Pour 4-5 tablespoons of warm water into sour cream and mix. Add to potatoes and mushrooms and simmer for another 5 minutes. At the end of cooking, add chopped dill, mix and remove the parsley.

Thick- thanks to potatoes, satisfying- thanks to mushrooms and at the same time easy because it is made from vegetables. Every time, looking at the usual set of products, you think - is it really possible to cook something new from this? Fantasy and love for your loved ones help, as well as a freezer, where, just in case, something is stocked up with which you can diversify and enliven the dish. But first I I will tell you about another way to save time in the home kitchen.

You will need:

• potatoes 8 pcs
• champignons 300 gr
• onion 1 pc
• bell pepper 0.5 pcs
• frozen peas
• Bay leaf
• ground black pepper
• vegetable oil 50-70 ml

Step by step photo recipe:

Advice: when buying mushrooms, take with a margin. For the sauce you need only 300 grams, and you take 600 or more. Since fresh mushrooms are not stored for a long time, cook them all at once - cut and overcook. Use the necessary part immediately, and cool the remaining fried mushrooms, transfer to a container, close and put in the freezer. There they can be stored for a long time and at the right time they can be added to soup, sauce or cooked with them without defrosting. This saves a lot of time.

How to fry mushrooms

Gently clean the mushrooms from soil and debris with a brush, rinse under running water and drain in a colander to dry. Never put mushrooms in water- they have a loose structure and are instantly saturated with moisture, which will worsen their taste.

If you bought these small mushrooms, you can fry them without chopping. This will add a unique touch to your dish.
For sauce cut the mushrooms in half. Saute one part of the mushrooms whole in hot vegetable oil and remove from the pan.

The rest and finely chop.

Fry in vegetable oil until translucent, about 10 minutes.

Add chopped and fry along with onions on a small fire 20 minutes. Stir, be careful not to burn. Salt and pepper at the end.

Potato cut coarsely into 8-12 parts, put in a saucepan, pour boiling water so that it barely covers the potatoes. Add salt, bay leaf and cook for 20 minutes.
Advice: if you are an experienced housewife, then first put the potatoes to boil and, while they are boiling, fry the mushrooms. For those who are preparing such a dish for the first time, it is better to start with mushrooms.

After 20 minutes, when the potatoes become soft, add to it fried mushrooms - both whole and chopped, bring water to a boil and cook for 5 minutes. Taste and salt if needed.

In principle, it is already quite edible, but I added at the end of cooking bell pepper cut into small cubes and green pea from the freezer. You can add some frozen vegetable mixture - a good housewife always has something in store for such an occasion and this will greatly enliven your dish.

A homemade lenten menu can be both satisfying and tasty - we know plenty of recipes suitable for fasting, you just need to remember them. For example, potato pancakes - why not a lifesaver on fasting days? A green salad is perfect for them - the recipe can be made more "full" if you add green beans to the salad leaves, and prepare the dressing from tkemali sauce. Mushroom soup, for example, bishop's cabbage soup, will complement the Lenten lunch menu.

Potato pancakes with porcini mushroom caviar

Restaurant "Mesto Vremya", chef Evgeny Tsvetkov

Ingredients for 1 serving:

• Fresh potatoes - 300 g
• Sea salt - to taste
• Wheat flour - 10 g
• Vegetable oil - 75 ml
• Mushroom broth - 60 ml
• Margarine - 30 g
• Mushroom caviar - 45 g
• Grilled vegetables mix - 20 g
• Fresh basil and dill - to taste

1. Grate raw potatoes on a medium grater, salt, mix, squeeze lightly, add flour, mix thoroughly.
2. Form 3 rounded cakes with a diameter of 10 cm.
3. Fry potato pancakes in hot vegetable oil until golden brown on both sides. Bring to readiness in the oven for 7 minutes at a temperature of 180 degrees.
4. Prepare the sauce: heat the mushroom broth in a saucepan, salt, add cold margarine, beat with a whisk, evaporate slightly and pour into a gravy boat.
5. You can assemble the dish in layers: spread potato pancakes with mushroom caviar and sprinkle with herbs, and repeat this three times. Put grilled vegetables and fresh herbs next to potato pancakes.

Lenten Salad with Wild Plum Sauce

Restaurant "Chugunniy Most", chef Alexander Golubchikov

Plum Sauce:

• Tkemali - 80 g
• Tabasco - 1 drop
• Soy sauce - 1 tbsp. l.
• Vegetable oil - 1 tbsp. l.
• Sesame oil - ½ tsp
• Lemon juice - 2-3 drops
• Ginger - on the tip of a knife
• Shallots - on the tip of a knife
• Chili pepper - on the tip of a knife
• Powdered sugar - on the tip of a knife
• Rice vinegar - ½ tsp

Grate the ginger, chop the chili pepper and shallots into small crumbs. Combine all ingredients and mix thoroughly.

Onion fries:

• Onion - 1 small head
• Flour - 1 tbsp. l.
• Butter - 100 g
• Salt to taste

Peel the onion, cut into rings, roll in flour. Pour oil into a saucepan, bring to a temperature of 170 degrees (to check the temperature, you can dip a wooden skewer into the oil - bubbles should come from the immersed end), gently immerse the onion and fry until golden brown. We spread it on a napkin so that the oil is glass, and add some salt.

Green salad:

• Green peas - 160 g
• Kenyan beans - 200 g
• Celery stalk - 1 stick
• Mint - 2 sprigs
• cilantro - 5 sprigs
• Salad mix - 125 g (1 pack)
• Plum sauce - 120 g
• French fries - 40 g

Trim the ends of the beans and peas and blanch in salted water until al dente. Cook peas for 1-2 minutes, beans - 3-4 minutes. After cooking, drain the water and fill it with ice or fill it with cold water so that the greens do not overcook and lose their color.

Wash the stalk of celery, peel and cut at an angle of 45 degrees into slices 1-2 mm thick. Wash mint and cilantro, dry and pick leaves. We combine all the ingredients, season with sauce and mix gently. Arrange on plates, sprinkle with onion fries.

Russian cabbage soup

Restaurant "Bruder" on Butyrskaya, chef Vasily Katalkin

Ingredients:

• Sauerkraut 230 g
• Carrots peeled 45 g
• Peeled onion 45 g
• Potato peeled 115 g
• Boiled white mushrooms 45 g
• Oyster mushrooms 95 g
• Dry white mushrooms 1 g
• Tomato paste 10 g
• Vegetable oil 15 g
• Drinking water 800 ml
• Salt, pepper to taste
• Prunes 60 g
• Garlic 1 clove
• Greens, green onion for serving
• Lean sour cream 120 g

1. Pour boiling water over dry porcini mushrooms and leave to swell for 20-30 minutes. Then cut into medium slices.
2. Squeeze sauerkraut from brine. Carrots, potatoes cut into thin sticks. Onion cut into thin half rings.
3. Cut boiled white mushrooms into slices. Cut oyster mushrooms into thin strips along the fruit.
4. Put the cabbage in a deep saucepan, pour water, simmer at a low boil until the cabbage is soft.
5. Fry onions, carrots and potatoes in vegetable oil until half cooked, add mushrooms and fry vegetables until cooked, stirring occasionally, add tomato paste, fry.
6. Add fried vegetables with mushrooms, salt, pepper to the prepared cabbage, cook for 10-12 minutes.
7. Prunes cut into strips. Put prunes on a plate, pour ready-made cabbage soup, garnish with a slice of garlic, herbs, green onion feathers. Serve sour cream separately in a gravy boat.

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Have you ever tried potato sauce with mushrooms? But in vain! This dish is unusual, but very tasty. It is quite difficult to call it a sauce, but since such a name has firmly entrenched in it - why argue, because what difference does it make what the name of the dish is, the main thing is that it is very tasty. It is customary to serve such potato sauce on its own with a lot of fresh herbs. Large slices of potatoes in a fragrant sauce with mushrooms - it is very satisfying, fragrant and tasty!

List of ingredients

• potatoes - 1.5 kg
• carrots - 1 pc.
• onion - 1 pc.
• fresh small mushrooms- 400 g
• garlic - 3 cloves
• tomato paste - 1 tbsp. spoon
• bay leaf - to taste
• favorite greens - to taste
• dried dill - to taste
• ground black pepper- taste
• salt - to taste
• vegetable oil- for frying

Cooking method

Peel and wash vegetables in cold running water. Finely chop the onion, and cut the carrot into thin circles. Cut potatoes into fairly large chunks.

Heat vegetable oil in a frying pan. Put onion and fry until golden brown.

Add tomato and carrot. Stir and cook together for about 2 more minutes.

Put potato slices to the fried vegetables and fry everything together for a few more minutes, until the potatoes acquire a crust.

Wash the champignons and put them whole over the potatoes. (Mine were medium sized, so I cut them in half) Cover and simmer over low heat for about 10-15 minutes.

Salt.

Pour the ingredients with water and heat to a boil. Simmer covered for about 30-40 minutes.

Peel the garlic, finely chop and put in the sauce, add the bay leaf and dill. Stir and simmer for another 5 minutes.

Potato sauce with mushrooms is ready!