Stewed potatoes in a slow cooker with mushrooms. Baked potatoes with forest mushrooms in a slow cooker: a dish for a family meal

At the mere thought of fried potatoes with mushrooms, many of us are salivating, since an uncomplicated dish is familiar to everyone since childhood. During frying, potato slices acquire an appetizing golden crust, saturated with a thick and juicy mushroom aroma - an incredibly tasty dish, children and adults invariably meet with satisfied exclamations. Let's learn how to adapt the process of cooking your favorite dish to the capabilities of the multicooker. In the article you will also find interesting recipes for fried potatoes with mushrooms in a slow cooker.

Perhaps, our tips from America will not be opened to experienced housewives, but novice cooks will definitely need help. So, here are the main secrets of cooking fried potatoes with mushrooms in a slow cooker:

Fried potatoes are really good when the pieces do not stick together during frying, but take on a fried ruddy appearance. To get a beautiful crust, immediately after cutting, potato wedges are poured with cold water and ideally left for several hours (at least half an hour). Then the water is drained and the potatoes are thoroughly rinsed in running water to get rid of starch, which usually prevents the formation of a potato "blush" when frying. Before frying, the slices are thoroughly dried with paper towels, otherwise there will be no appetizing crust.
Salt and pepper are added to potatoes a few minutes before the end of the multicooker work program.
If liquid remains in the multibowl after cooking potatoes with mushrooms, do not pour it out, but add it to the finished dish before serving it.
Potatoes can be fried with any mushrooms. Whatever you choose - champignons, mushrooms, chanterelles, mushrooms, oyster mushrooms or russula - the dish will disappear from the plates instantly! Mushrooms are used fresh, frozen or dried.
As additional products for fried potatoes with mushrooms in a slow cooker, chicken, stew, tomato paste, zucchini are suitable. If you like fried potatoes with dressing, you can not do without sour cream with cream, mayonnaise, as well as seasonings such as dried dill, basil, suneli hops, coriander.
To make the dish even more satisfying, meat is added to it, which is put into the bowl at the same time as vegetables.

Potatoes with mushrooms in a slow cooker: a simple recipe

Check if all the necessary components of the future dish are at your fingertips:

potatoes - 6 - 7 pcs.;
fresh champignons - 500 g;
medium-sized bulb - 1 pc.;
vegetable oil - 1 tbsp. l.;
fresh dill - medium bunch;
pepper mixture - to taste;
green onion feathers;
salt.

How to cook fried potatoes with mushrooms in a slow cooker:

Cut the skin off the potatoes, wash the tubers thoroughly in running water and cut them into medium-thick slices.
Rinse the mushrooms in water, cut off dark and spoiled areas from them, then cut into wide plates.
Finely chop the onion.
Lubricate the bottom of the multibowl with vegetable oil.
Start the “Frying” for 5 minutes and cook the mushrooms until a light ruddy appears.
Secondly, add the onion mass to the frying and fry the products for about 5 more minutes with the lid open.
The turn of potatoes has come - lay the slices to the rest of the ingredients, then pour in 2 tbsp. l. water.
Close the appliance with a lid and cook the dish in the same mode for about 20 minutes. Please note that the duration of the working program can be changed at your discretion, focusing on the readiness of the potatoes.
10 minutes after laying the potatoes, open the multicooker and mix the food, then snap the lid back on.
When about 5 minutes remain before the end of the program, open the unit, then the potatoes will be fried.
To make the finished dish more tender and juicy, first fry the potatoes, and then stew a little on the appropriate program.
Add salt and pepper to a fragrant dish.
Serve fried potatoes with mushrooms on the table, decorating the dish with a scattering of green onion rings. Bon appetit!

Fried potatoes with mushrooms and sour cream in a slow cooker

We offer you a recipe for another classic dish that the slow cooker will cook very quickly, and besides, it will give the products a thicker and more appetizing flavor than a regular frying pan. Sour cream dressing will fill the potatoes with a delicate creamy flavor, which will certainly appeal to all homemade.

Prepare these foods:

potatoes - 600 g;
oyster mushrooms - 200 g;
champignons - 150 g;
sour cream 15% - 100 ml;
sunflower oil - 1/4 tbsp.;
garlic powder;
salt;
hops-suneli.

Preparing this dish is no more difficult than the previous one:

Cut the peeled potatoes into free-form slices and soak them for a while in a bowl of water. Before starting the multicooker, drain the water, dry the potato slices and transfer to the multicooker bowl. Then add oil.
Turn on "Baking" and cook the potatoes for 10 minutes.
Cut clean and dry mushrooms into large pieces and send to the slow cooker. Move the appliance to the "Extinguishing" mode and program the timer for less than 40 minutes.
Pour the products with sour cream and cook the dish at a reduced temperature for about a quarter of an hour, otherwise the dairy product will curdle.
A few minutes before the end of the program, add salt and seasonings to taste to the fried potatoes with mushrooms in a slow cooker.

Fried potatoes with mushrooms in a slow cooker: "grandmother's" potato pancakes

Fragrant potato cakes with a beautiful ruddy crust are an ideal breakfast option for households. How to cook pancakes so that they are tasty, and, most importantly, so that they do not fall apart? We offer you a traditional Belarusian recipe for potato pancakes.

List of ingredients:

potatoes - 4-5 medium-sized tubers;
onion - 1 head;
champignons - 3 - 4 pcs.;
egg - 1 pc.;
wheat flour - 3 tbsp. l.;
salt, black ground pepper;
sunflower oil for frying.

The procedure is as follows:

Grind the peeled potatoes on a fine or coarse grater (depending on which pancakes you like best).
Chop the onion head as finely as you can.
If the mushrooms are frozen, do not wait for them to thaw and grate immediately. Cut fresh mushrooms into small pieces.
Combine all chopped products in one bowl, mix and squeeze thoroughly to get rid of excess liquid.
Now add the egg, flour, salt and pepper to the "dough". Mix the ingredients well again.
Pour a small amount of oil into the multicooker bowl, then start the “Baking” for 40 minutes. Form flat cakes from the potato mass and put them in a multi-bowl.
Close the device with a lid and take the potato pancakes on one side for 20 minutes, then turn them over to the other side.
5 minutes before the end of the frying time for each side of the pancakes, open the slow cooker to get a crisp.

Ready potato pancakes are eaten piping hot with sour cream. Bon appetit!

Fried potatoes with mushrooms and meat in a slow cooker

This is a recipe for a complete dish of potatoes, pork and mushrooms, which will quickly satisfy the most brutal hunger.

Products from which we will prepare:

potatoes - 1.5 kg;
a piece of lard without salt;
a slice of back fat;
chicken fillet - 700 g;
champignons - 500 g;
chopped hard cheese - 300 g;
bulb - 1 pc.;
fresh parsley and dill - a couple of sprigs;
sunflower oil;
salt, ground black pepper, dried basil.

Instructions for cooking fried potatoes with mushrooms and meat in a slow cooker are simple:

Pour oil into a multi-bowl and heat it up. Put chopped bacon into the appliance, salt a little and fry until the fat starts to melt.
Divide a piece of chicken into equal plates of medium thickness, beat off and put in a slow cooker on pieces of lard. Fry the fillets on each side, then remove from the bowl to a plate.
Mushrooms cut into slices of the same thickness and put in a slow cooker after the fillet. While frying, constantly stir the sliced \u200b\u200bfor even frying. Transfer to a plate.
Chop the bacon and the head of the onion into cubes and put in a slow cooker for frying. When the ingredients are browned, add the potato wedges and fry until tender, stirring occasionally.
When the potatoes are fried enough, put the pieces of meat and mushrooms back into the slow cooker. Salt, pepper the products, add basil, cover everything with cheese and finely chopped herbs. After thoroughly mixing the contents of the bowl, move the multicooker to the “Heating” mode for 5 minutes.

Fried potatoes with mushrooms and garlic in a slow cooker

Collect the necessary products from the list:

potatoes - 500 g;
any mushrooms - 400 g;
bulb - 1 pc.;
head of young garlic - 1 pc.;
sunflower oil - 4 tbsp. l.;
ground paprika;
salt, black ground pepper;
fresh greens.

Fried potatoes with mushrooms and garlic in a slow cooker are prepared as follows:

Cut the peeled potatoes into wedges. Immediately add salt, pepper and paprika, mix well.
Now pour 2-3 tablespoons of sunflower oil into the potatoes. Thoroughly mix the potatoes so that literally every piece is oiled.
Transfer the chopped potatoes to the multi-bowl, close the lid and turn on the “Frying” mode. It will take about 10 - 15 minutes for the contents of the device to reach half readiness. During this time, do not forget to stir the potatoes.
While the slow cooker is cooking, cut the onions in half and then chop into half rings.
Chop the garlic cloves very finely.
Cut the mushrooms into large pieces, dividing the caps into quarters, and the legs in half.
Put the chopped vegetables and mushrooms in a slow cooker with almost fried potatoes, mix the ingredients and continue cooking.
When the mushrooms let the juice open, open the lid and now fry the potatoes until the liquid has completely evaporated, it will take about a quarter of an hour.
Sprinkle the finished fried potatoes with mushrooms in the slow cooker generously with chopped herbs and switch the kitchen appliance to the “Heating” mode so that the dish does not cool down while you are serving the table. And if you let the food “rest” in the bowl for 15 minutes, then it will become incredibly tasty and fragrant!

Fried or stewed potatoes with mushrooms in a slow cooker (Panasonic, Redmond, Polaris, Scarlet, Mulinex, Vitek and other models) are easy to prepare, but it turns out delicious. It can be served as an independent dish, or as a side dish for meat. Try cooking in the slow cooker.

Ingredients for potatoes with mushrooms in a slow cooker:

1.5 kg of potatoes;
500 g mushrooms;
1 onion;
4 tablespoons of sunflower oil;
salt and pepper;
parsley and dill.

Potatoes with mushrooms in a slow cooker: a step by step cooking recipe

How to cook potatoes with mushrooms in a slow cooker? Any mushrooms are suitable for cooking potatoes with in a slow cooker. When using dried mushrooms, soak them in hot water for 40 minutes.

Scald mushrooms with boiling water and rinse under running cold water. Cut off the ends of the legs. Place in a sieve to drain excess water. Mushrooms cut into large thin pieces.

In the oil heated on the baking program, put the mushrooms. Fry until half cooked for 10-15 minutes. Set the “Baking” mode time to 65 minutes immediately. Add chopped onion. Salt and stir. Close the lid.

Potatoes with mushrooms in a slow cooker - video how to cook

Enjoy watching!

Step by step recipe with photo and video

Fried potatoes with mushrooms in a slow cooker is not only tasty, but also a very satisfying and nutritious dish for the whole family! It is suitable for serving in fasting and for a non-strict vegetarian menu. Despite the fact that we will fry the potatoes, it will turn out to be healthy, because the slow cooker spares the ingredients and retains as many useful properties of vegetables as possible. In addition, it will take us very little time to prepare such a dish: in an hour you will have a delicious dinner on your table!

To cook fried potatoes with mushrooms in a slow cooker, I will use potatoes directly, as well as vegetables - onions and garlic; salt, pepper and dried basil - as seasonings; vegetable oil - for frying, and fresh herbs - to decorate the dish. Of course, the main ingredient will be mushrooms. I took the well-known champignons - a product that can be purchased at any store - that's what it's good for! Many prefer live, fresh, hand-picked mushrooms or, in extreme cases, bought from the market. But in such a product you need to understand and know whether it is good or not. In order not to risk it, I only include store-bought champignons in my diet, but I really like them too!

So, let's start cooking! We will clean the vegetables in advance, prepare the slow cooker: pour 2-3 tablespoons of vegetable oil and set the “Baking” mode for 60 minutes (unfortunately, there is no “Frying” mode in my appliance, and therefore “Baking” always saves).

We cut the potatoes into boats.

Salt and pepper to taste, and add spices. I used dried basil, our favorite seasoning, you can use special spices for potatoes or do without them at all.

Pour literally a couple of tablespoons of vegetable oil on the potatoes and mix the pieces of vegetables well with your hands. We spread the potatoes in a bowl and start frying with the lid closed.

Fry the potatoes for 10-15 minutes, during which time he will have time to reach half-cooked. I advise you not to disturb the potatoes during frying and only occasionally stir them so that an unpleasant mash does not form.

While the potatoes are fried, we will have time to prepare the rest of the ingredients. Onion cut into thin half rings.

Finely chop the garlic.

We prepare mushrooms. We separate the legs from the caps and clean the mushrooms. You can skip the last step: cleaning is optional if the mushrooms are clean, light. But I prefer to remove the skin, especially if the hat has already darkened.

Cut the caps into 4 pieces.

Legs if necessary (if they are large) cut in half.

We shift the onion, garlic and champignons to the fried potatoes in a bowl, mix, add a little more salt to taste and continue cooking.

As soon as a large amount of water from the mushrooms forms in the slow cooker, open the lid and cook until boiled (this will take another 15-20 minutes).

After that, spread fresh herbs on top of mushrooms with vegetables (green onions and dill) and leave for another 5 minutes. Then the multicooker can be turned off or set to the “Heating” mode so that the dish does not cool down. Better yet, let the fried potatoes with champignons brew in a slow cooker for at least 15 minutes, so that the taste of the dish becomes more saturated.

Fried potatoes with mushrooms in a slow cooker are ready! Serve hot, garnished with fresh herbs!

How do you like this serving in a pot? The dish stays hot longer, and most importantly, what a cozy and warm atmosphere it creates!

Bon appetit!

Time: 60 min.

Servings: 3-4

Difficulty: 2 out of 5

Incredibly delicious recipe for potatoes with mushrooms and creamy sauce in a slow cooker

Stewed potatoes with mushrooms - what's so special about this dish? Indeed, such recipes are neither festive nor particularly complex, requiring certain culinary skills and abilities from the hostess.

But this is exactly what they are remarkable for: the dish becomes available! Even a novice cook can cook it.

And since the list of ingredients is extremely simple, buying all the products is a trifling matter. Kitchen appliances will also help (of course, we are talking about our favorite slow cooker). So down with doubts, for dinner there will be potatoes with mushrooms in a slow cooker.

Despite the seeming simplicity and unpretentiousness of food, recipes for potatoes with mushrooms are respected by both adults and children.

The dish may well be a full-fledged second course, and this is in the complete absence of meat components. The whole “trick” is that mushrooms are a source of protein.

And if there is a bowl of such a treat on your table (it doesn’t matter, with forest mushrooms or champignons), no one will remember the meat.

That is why potatoes with mushrooms in a slow cooker are a great idea for a lenten menu. Such recipes are also valuable for those who do not consume animal products, not only in fasting.

Nevertheless, so that at the sight of our masterpiece, completely simple and uncomplicated village recipes are not remembered (after all, every housewife wants the dish to cause, if not admiration, then at least approval and a desire to take additives), we will “dilute” the common folk tandem with creamy sauce.

Such a small addition - and the dish will be perceived by your home not as another “lunch” option, but as a kind of yummy that you will be asked to cook again and again.

The choice of the main component - mushrooms - must be approached deliberately. The taste of your food will depend on this. The most interesting recipes are those in which stewed potatoes are stewed with wild mushrooms.

White, butter, mushrooms, even ordinary mushrooms - all of them will enrich your dish with simply breathtaking smells. But it is not always possible to find a package of frozen forest mushrooms in the distribution network, and not everyone likes to collect them on their own.

And many, frankly, are afraid that, together with a fragrant edible fungus, a toadstool can get into the basket, and then onto the table.

And then the meal will end very badly. If you didn’t manage to buy forest mushrooms, or now it’s not the season, feel free to buy champignons (as we did). They are not as fragrant, but they are available all year round, and you don’t have to worry about food safety.

Step 1

Wash mushrooms. Clean the caps and legs if necessary. Finely chopped champignons are not worth it: in the process of frying, they give off a lot of water and decently decrease in size.

Therefore, in order to get meaty juicy slices on the plate, it is better to cut the main component into plates of medium width. Chop the onion into cubes.

All recipes for stewed potatoes are advised to cook the roast first, which we will do. Pour vegetable oil into the bowl, set the “Baking” or “Frying” program. Wait a couple of minutes for the oil to heat up, then add the onion. Fry it for ten minutes.

Step 2

Add chopped mushrooms to the onions, continue to fry them with onions for another five minutes. During this time, the mushrooms will release juice and darken - this is a signal that you can add a pinch of salt and a piece of butter.

After all the manipulations performed, you will need another five minutes for the frying to “reach” the desired condition. After that, the device should be turned off, otherwise the mushrooms and onions will overcook.

Firstly, it will be a great addition to a creamy sauce, and secondly, mushrooms and onions fried in butter acquire a characteristic sweetish note.

Step 3

Peel potatoes, cut into large cubes. Add to multicooker bowl.

Recipes recommend: to prepare a dish whose texture is tender and silky, it is best to choose starchy potatoes. In the process of cooking, such tubers boil soft, becoming soft and absorbing mushroom juice and sauce.

Step 4

Add cream, half a glass of warm water, salt, pepper and any spices to your taste to the bowl.

Step 5

Turn on the “Extinguishing” mode. The slow cooker will have time to cook potatoes with champignons in 40 minutes, so if your model does not have a manual time setting function, you need to note the required time after which the device must be turned off.

The only way to tell if a stew is done is by the taste. Open the lid of the multicooker, take out a small piece and evaluate its consistency.

If the potatoes are hard, hold them still in the selected multicooker mode. And in the case when the tubers are already boiled and are easily wrinkled with a fork, the device can be safely turned off.

Little trick: if the contents of the bowl are not stirred during the entire cooking time, the potato pieces will remain intact. Did you open the lid and stir? Then the potatoes will crumble.

The dish turns out quite juicy and soft, without the need for additional sauces or dressings. Of course, if you are fasting or a vegetarian, you should refrain from adding cream and butter. In this case, limit yourself to water, increasing its amount accordingly.

See another version of this dish:

Ingredients:

potatoes - 5-6 pcs.
forest mushrooms (boletus mushrooms, boletus mushrooms) - 300-400 gr
sunflower oil - 1-2 tbsp.
bulb - 1 pc.
salt - to taste
cheese - optional for serving

The slow cooker is one of the newest acquisitions in the field of cooking. Very convenient and practical thing, especially in our modern world. The advantages of a multicooker are different for each person, but they highlight the main ones. First, it saves time. Having put all the ingredients in the slow cooker, choosing the desired mode, you can go for a walk or go about your business, and not stand over the stove. When the dish is ready, the selected mode switches to the heating mode, which is also very convenient, when you return home, your dish will not only be ready, but also warmed up. Secondly, dishes from a slow cooker are similar to those cooked in an oven, this is achieved by heating from all sides.

Cooking method

For cooking potatoes with mushrooms, it is better to take forest boletus and mushrooms, because. They give the dish the best aroma and taste. We sort mushrooms from garbage and dirt. Then rinse well and cut into cubes.
Wash the potatoes thoroughly, peel and cut into equal strips.
Pour sunflower oil into the bottom of the multicooker bowl and lay out the chopped potatoes. We select the “extinguishing” mode, turn it on and set the cooking time for 40 minutes. During the first 20 minutes, lightly fry the potatoes and salt to taste. Stir the potatoes periodically. To do this, simply open the lid of the multicooker, mix and close. You do not need to press any buttons during this period, the mode set by you in this case is not turned off and does not stop.
While the potatoes are roasting, prepare the onions. We clean from the husk, wash with cold water and cut into small pieces.
After 20 minutes, we check the potatoes for readiness and put them in a separate container, and put chopped mushrooms and onions in the multicooker bowl, we do not change the mode. Fry all the ingredients until tender, pre-salting. We continue to cook them on the selected “stewing” mode, which was selected earlier when frying potatoes, the remaining 20 minutes.
As soon as the readiness signal sounds, we spread half of the mushrooms from the multicooker bowl. On the remaining mushrooms spread the previously fried potatoes in an even layer.
Put a layer of the remaining mushrooms on top of the potatoes. We select the "baking" mode, turn it on and set the time to 20 minutes. The dish will bake. To give the dish juiciness, you can sprinkle it with grated cheese on top, but this is not a prerequisite, but optional.
After the cooking time has elapsed, you will hear an audible signal that warns the end of baking. The slow cooker should be turned off and potatoes baked with mushrooms should be served.