Fried potatoes with mushrooms. Fried potatoes with mushrooms - recipe

Mushrooms are a good aid for cooking various dishes. Especially during Lent, when meat and other animal products are banned.

Soups are cooked from mushrooms, they are added to main dishes, sauces, fillings are prepared for dumplings, dumplings, pies.

But the most favorite and, perhaps, the most common dish is fried potatoes with mushrooms. Moreover, not only fresh, but also dried, frozen and even canned mushrooms.

Therefore, fans of mushroom dishes try to take care of everything in advance, starting to replenish mushroom stocks in their pantries from summer to late autumn.

In summer and autumn, potatoes are fried with fresh mushrooms, in winter and spring they use dried, frozen or salted ones.

Particular attention should be paid to mushrooms. Whether you pick mushrooms yourself or buy them from the market, there are a few simple rules you should know:

• You can not take those mushrooms that you doubt.
• Do not pick mushrooms near industrial facilities, houses, roads.
• Even after the slightest frost, mushrooms are no longer subject to collection.
• Do not eat wormy, overgrown specimens, as they are already stuffed harmful substances taken from air and soil.
• Do not keep mushrooms in airtight containers: jars, bags, cans. Mushrooms in them quickly suffocate, deteriorate, which can cause poisoning.
• Do not leave mushrooms unattended for a long time. harvested mushrooms must be processed (cleaned, washed) as quickly as possible, since every hour of delay makes them more dangerous to eat.
• Do not store mushrooms in a warm room.
• In many recipes, it is recommended to put the mushrooms immediately into the pan and start frying. This can be done with champignons, white, chanterelles, mushrooms, russula. Many mushrooms, especially forest mushrooms, need to be boiled before frying.
• Put the peeled and washed mushrooms in a colander before cooking and pour over with boiling water.

Fried potatoes with mushrooms: the subtleties of cooking

So that in the finished dish the potatoes turn out to be ruddy and crispy, and the onions do not turn into porridge, you need to take into account the features heat treatment these products.

• Cut the peeled and washed potatoes into cubes or strips. Rinse again cold water. This must be done in order to wash off the starch, due to which the slices stick together during the frying process. Lay the potatoes out on a towel and dry well.
• For him to cover golden brown on all sides, frying process in small batches. If you need to fry a large number of potatoes, do this in several steps. After frying one portion, put it on a plate and proceed to fry the other portion.
• Put potatoes only on a well-hot pan with enough oil, then it will not stick to the bottom, which means it will not burn.
• When frying, potatoes should not be stirred frequently. This will break the integrity of the slices, preventing them from frying well, and this will make them soft. As a result, you will get a stew.
• When frying potatoes, do not close the pan, otherwise condensation will accumulate on the inside of the lid, which will prevent the vegetable from frying.
• Do not put onions and mushrooms in the pan at the same time as potatoes. At the beginning of frying, they release a large amount of liquid (especially mushrooms), and because of this, the potatoes will not be fried, but stewed. First, fry the mushrooms and onions in a separate pan, then combine them with the already cooked potatoes.
• Salt the potatoes only at the very end of cooking, otherwise they will not turn out crispy.
• First, fry over high heat, but with the appearance of a golden crust, reduce the heat to medium.
• To give a dish piquant taste add black pepper, cumin, dill or garlic. Other spices and seasonings do not harmonize very well with mushrooms. But you can still experiment by adding your favorite spices to your liking.

Potatoes fried with mushrooms and onions in a pan: method 1

Ingredients:

• potatoes - 800 g;
• onion- 120 g (1-2 heads);
• fresh Forest mushrooms? 400 g;
• salt to taste;
• cumin - 0.3 tsp;
• black peppercorns - 10 pcs.;
• sunflower oil- 20 g;
• ghee - 30 g.

Cooking method

• Sort fresh mushrooms, cut off all contaminated places. Wash well. Cut into slices. Boil in salted water for 30 minutes, adding cumin and pepper. Throw in a colander, let the water drain.
• Wash the potatoes, cut into cubes, rinse with cold water, put on a towel and dry.
• frying pan with ghee warm up well, put the mushrooms. Fry until all the liquid has evaporated. Add half-cut onion. Stirring occasionally, sauté until light onion appears. golden brown.
• In another frying pan, heat the sunflower oil to a barely noticeable haze, put the potatoes. Fry until golden brown. Add fried mushrooms with onions. Stir gently and continue to fry until the potatoes are cooked through. Fried potatoes should be soft on the inside but crispy on the outside. Salt for 2-3 minutes until done.

Potatoes fried with mushrooms and onions in a pan: method 2

Ingredients:

• potatoes - 800 g;
• mushrooms (porcini or champignons)? 10 pieces.;
• refined vegetable oil - 80 g;
• pepper and salt to taste;
• young dill.

Cooking method

• Peel the mushrooms, wash, separate the caps from the legs. In hot oil (take 40 g), fry the hats on both sides until golden brown. Put on a plate.
• In their place, put the onion cut into half rings and chopped thin slices legs. Fry until the onion takes on a golden hue. Dump the contents of the pan onto a plate.
• Pour the remaining oil into another pan, heat until lightly smoked. Put in thinly sliced ​​potatoes. Gently and infrequently stirring, fry it until golden brown and crispy. If the potatoes inside become soft, add mushrooms and onions to it. Salt, sprinkle with pepper, mix. Warm everything together for 2-3 minutes. Sprinkle with chopped dill.

Potatoes fried with mushrooms and onions in a pan: method 3

If you want to make the finished fried potatoes soft, you can fry all the ingredients in one pan. But when laying mushrooms, onions and potatoes, you must follow the sequence, taking into account the heat treatment time of each of these products.

Ingredients:

• potatoes - 800 g;
• onions - 150 g (1-2 onions);
• fresh mushrooms - 400 g;
• vegetable oil - 70 g;
• salt and black pepper to taste;
• dill seeds - a pinch.

Cooking method

• Clean fresh mushrooms from debris, wash. If you have wild mushrooms, boil them in salted water for 25-30 minutes. Then pour out the water, and put the mushrooms on a sieve. Champignons, white, oyster mushrooms, it is enough to pour boiling water over and leave in a colander to drain moisture. Then cut the mushrooms into slices.
• Peel the onion, chop into strips.
• Peel potatoes, wash, cut into small cubes. Rinse it again with cold water, put it on a towel and dry until the moisture has completely evaporated.
• Pour oil into a frying pan, heat well. Put in the mushrooms. In the first minutes of heat treatment, they will release a large amount of liquid, and then begin to fry. At this time, add the onion, mix.
• When the onion becomes yellowish, put the potatoes, mix. Once the undersides of all the sticks are browned, carefully flip them over to the other side. So repeat 2-3 times, adding dill seeds in the middle of cooking. The heating of the stove during the entire frying should be at least medium. Do not cover the pan with a lid.
• Check the doneness of the potatoes. If inside it has become soft, put salt, pepper, mix gently last time and, holding on the stove for a couple more minutes, remove from heat.

Note to the owner

If you decide to fry potatoes with dried mushrooms, first rinse them well, then soak for 2 hours in cold water or milk. Before this, milk must be brought to a boil, cool slightly. Fill them with mushrooms, let them swell. Squeeze a little, cut into strips and fry in oil with finely chopped onions.

The ways of preparing the most popular root vegetable in the world are in the thousands, because each National cuisine has his favorite foods. In our area, potato tubers are boiled, baked, kneaded and used in fillings, but one of the most popular recipes is how to fry potatoes with mushrooms in a pan.

It would seem that to prepare this treat - you just need to use the usual classic recipe, however, even in the preparation of such a simple dish there are at least three different options cooking.

How and how much to fry mushrooms with potatoes

Method number 1: joint frying of potatoes, mushrooms and onions

Easiest, tastiest and fast way cooking potatoes with mushrooms - fry food with onions in a pan:

• If you use champignons, then first on a hot, oiled frying pan, you should spread the tubers cut into cubes.
• Fry the potatoes for 5 minutes over high heat, then fall asleep, chopped in half rings or cubes, onion and mushrooms chopped into medium-sized slices.
• Now we fry everything together until cooked, and most importantly - until the moment when a golden crust forms on the potatoes and mushrooms.
• Salt and sprinkle the dish with spices should be 1 minute before turning off the stove.

What to do if forest mushrooms

If you decide to use fresh forest mushrooms, then they must first be boiled (20 minutes) in salted water, then put in a colander and dried.

After that, we send the mushrooms to fry in oil for hot pan 10 minutes until the released moisture evaporates. Then add the onions, and after a couple of minutes, the potatoes. Next, cook the dish until the potatoes are ready.

Method number 2: separate frying of the components of the dish

Cook the potatoes over high heat in vegetable oil for 10-15 minutes until soft and crusty. Mushrooms are fried in a separate pan with onions also 10-15 minutes.

If these are forest mushrooms, then they need to be boiled before frying. 5 minutes before the end of cooking, mix the onion-mushroom fry with potatoes and simmer under a lid over medium heat for another 5 minutes.

If the recipe calls for greens, then it should be added to the dish along with salt and pepper, just before turning it off.

Method number 3: mixing the components of the dish at the stage of consumption

The third option is the best solution for the original holiday dish. Thanks to this method potatoes and mushrooms turn out smooth, beautiful, but you can combine them only in a plate.

• We cut the potatoes into thin sticks and fry in hot oil in batches so that the sticks lie side by side in the pan (or the potatoes can be deep-fried).
• As for mushrooms, they should be chopped into 5-7 mm plates and fried in butter until golden.
• Chop the onion into rings and also fry (separately) until soft and lightly browned.
• Now gently mix all the ingredients and serve. You can do otherwise, for example, put potatoes on a serving plate, put a portion of mushrooms on top of it and cover the dish with onion rings and finely chopped greens.

How to fry potatoes with mushrooms

Ingredients

• — 6-8 pcs. + -
• - 500 g + -
• - 1 PC. (large) + -
• Green onion feathers- 1 bunch + -
• - 1 bunch + -
• - 2 teeth + -
• - to taste (≈1 tsp) + -
• Peppercorns (black peas)- ½ tsp + -
• — 100-120 ml + -

How to fry mushrooms with potatoes in a pan

If you have mushrooms at your disposal (it doesn’t matter if they are fresh, frozen or canned), then you can easily make an excellent, tasty, hearty dinner with your own hands ... and in just half an hour. But how to cook potatoes with mushrooms in a pan, our step by step recipe.

1. My potato tubers, peel, cut into bars. If desired, you can chop the potatoes into cubes or arbitrary medium-sized slices.
2. We chop the onion in half rings or straws. But if you like small cuts more, then you can chop into cubes.
3. Mushrooms cut into slices, slices or large cubes.
4. Now put the pan on medium fire, pour half (of the volume indicated in the recipe) oil into it and fry the onion in it until transparent.
5. Then we put fresh mushrooms, increase the heat and cook them for 10-15 minutes until a bronze crust.

If you use not fresh, but boiled-frozen or canned mushrooms, then first of all we send them to the pan. Cook until the water evaporates, pour in the oil, throw in the onion and fry until blush.

6. Ready mushrooms and take out the onion from the pan, and add oil to the empty container and put the potatoes, which should be fried for 15 minutes with constant stirring over medium heat (or slightly above average), without covering the pan with a lid.

7. When the potato is almost ready, combine it with mushrooms and onions, mix, cook for another 3 minutes.

To such fragrant potatoes with mushrooms it is best to serve a salad from fresh vegetables and greenery. And how to cook such an appetizer at home, you will learn from our articles on the site.

Fried potatoes with mushrooms: food replacement

Dried mushrooms instead of fresh

Instead of fresh, frozen and canned mushrooms you can also use dried ones. However, before use, they should be soaked for 1 hour in cool water, then rinsed well and boiled for 20 minutes.

With dried mushrooms, potatoes are even more fragrant.

Potatoes with mushrooms can also be fried under sour cream sauce. So the dish becomes rich creamy aroma, special tenderness and juiciness.

To do this, at the stage of mixing potatoes with mushrooms, add 200 ml of sour cream to the pan and simmer the dish on low heat under a lid for 5 minutes.

Use additional vegetables for taste

Do classic dish even more delicious and interesting will help additional ingredients such as: eggplant, zucchini, fresh tomatoes and sweet pepper. It is best to add vegetables when frying mushrooms, and only then combine the finished assortment with ready-made potatoes, herbs and spices.

Spices for a snack

Basil, paprika, as well as oregano and nutmeg in small quantities can enrich the taste of the dish. But it is worth remembering that all spices are good in moderation.

Do you know how to do it incomparable dish even tastier? Before you mix potatoes with mushrooms, in a pan, first of all, you need to fry tender slices of chicken or veal until cooked. And then you can already fry potatoes with mushrooms and mix it with fried meat.

Experiment on your health - and get a lot of gastronomic pleasures from your favorite dish. Let the warm aroma fried mushrooms with reddened potatoes stimulates the appetite and warms the soul even in the most severe cold.

Bon appetit!

How delicious to fry crispy potatoes in a pan

The family loves when fried potatoes are cooked with a golden crust to become the queen of the table. Our chef will show you how to fry potatoes in a frying pan: delicious, crispy, just like french fries.

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, you can even cook it. all year round, because “product” 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.

Feel like a fragrance fried potatoes penetrates into every corner of your apartment, and 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 golden brown (or at least transparent look), and do not forget to stir occasionally.

3. Not to waste time. Mushrooms fit well into our recipe, a fairly affordable type of mushroom at any time of the year. But no one forbids the use of oyster mushrooms, honey mushrooms or fresh forest mushrooms.

Mushrooms should be washed, peeled (sometimes I remove the dried cut and the film on the surface of the cap, but the caps can not be peeled) and cut in small pieces. 1-2 cm in size, please note that when frying, the mushrooms decrease in size.

By this time, the mushrooms can be added to the onions in the pan. Which is what we do. Stirring, fry them for 12-18 minutes.

4. At this time, we need to prepare the potatoes.

My root crops running water under the tap, using a sponge, peeler or knife, cut off the peel. Rinse potatoes again before slicing.

Usually, potatoes are cut into strips or slices, but as you can see from our photos, cubes are also possible, but the final dish will not be crumbly. The side of the cube is about 1 - 1.5 cm. The straw is cut thinner, so it will be more crispy

A) If you want to fry potatoes with champignons in one pan, then the liquid that forms when frying the mushrooms will interfere with the formation of a crust and the potatoes may turn out to be more stewed than fried. Therefore, you need to fry them longer to achieve the evaporation of excess liquid. And only then add potato wedges. Frying potatoes in this case will take 10-15 minutes.

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 you make slices or straws, or cubes a little bigger 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 defrost ( The best way defrosting food is transferring 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.

Good for spices nutmeg, paprika. 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:

On fasting days mushroom dishes they help us out a lot - you can’t eat any animal products, but you still want to eat. So mushrooms, potatoes, cereals and pasta are used. Well, to them, of course, all kinds of vegetables, even fresh, even canned. It turns out a hearty and tasty lunch or dinner without eating foods prohibited during this period. Also, mushrooms are an excellent salvation for vegetarians who do not consume animal proteins, and proteins are required for the body.

Today I will tell you how you can cook everyone favorite dish: potatoes with mushrooms fried in a pan, I will give a step-by-step recipe with a photo, and a few more interesting recipes and tips on how to cook all this deliciously useful, using dried mushrooms, fresh forest and shop, frozen and marinated.

So, potatoes with mushrooms, a step-by-step recipe in a pan

Ingredients:

• 300 g champignons
• 5-6 potatoes
• 1 bulb
• frying oil
• salt, basil, pepper, herbs optional

You can cook, if there is no time, immediately in 2 pans. If there is only one pan and time allows, cook alternately.

So, initially we put the pan on a strong fire (necessarily clean, so that nothing burns on it). When warmed up well, pour in a little oil. We cut the onion arbitrarily, I usually cut it into half rings or into a cube. Fry until Pink colour onion.

While it is fried, I prepare the mushrooms (I wash and dry them, remove the skin in advance).

We cut the champignons into thin slices, and when the onion reaches the condition, we throw mushrooms to it.

Frying, stir with a spatula periodically, and so on, until the moisture evaporates from the mushrooms (but do not overdry!).

Advice: if you want the potatoes to be crispy, cut into thin sticks and fry in a large amount of oil, ideally deep-fried. And don't close the lid. If you want the potatoes not to be fried, but more stewed, after frying over high heat for about 10 minutes, as soon as they brown a little, remove the fire to low heat and cover with a lid.

When the potatoes are ready, throw mushrooms to them, and simmer for another 5 minutes. At the same time, add salt, sprinkle with pepper, you can crush 1-2 cloves of garlic there or chop finely. You can add a little basil and fresh herbs (already at the very end).

Everything, our potatoes with mushrooms in a pan are ready, you can serve them to your household. Pickled cucumbers, tomatoes, or any one you choose from the recipes on the page are perfect for it.

Other options for cooking fried potatoes with mushrooms in a pan

We prepared a dish with store-bought champignons. It's tasty, but if you have the opportunity to use forest mushrooms, it will be much tastier and more aromatic. White mushrooms, chanterelles, aspen mushrooms and so on are perfect here. Only a nuance: the forest mushrooms need to be washed, boiled for 15 minutes, drained, rinsed again, dried, and only then start cooking. It must also be remembered that mushrooms significantly decrease in volume during frying and that they provide liquid, therefore it is not recommended to put them immediately with potatoes, otherwise you will get steamed instead of fried potatoes.

Potatoes with mushrooms in one pan

This recipe has its own nuances, let's look at them. So, to fry potatoes with mushrooms in a pan at the same time, without using two pans, we do this:

Initially, as in the variant above, fry the onion, then brown the mushrooms, let the moisture evaporate, and then add thinly sliced ​​\u200b\u200broot vegetables into the pan, thin sticks, otherwise it will fry for a long time and the mushrooms will have time to dry out.

In order for the potato to turn ruddy in this case, you need to cut it, let it stand in water for a while (for half an hour), it will release starch, then rinse it, dry it and put it on the mushrooms. First, let it fry, and cover with a lid, remove to low heat.

Of course, in this version you will not get such a ruddy crust that you can get by frying potatoes separately. But it’s also delicious and if you don’t have time, you can cook it this way.

Potatoes with dried mushrooms

If you have stocked up with dried mushrooms since the summer - great! They give such a wonderful aroma when cooking, just a miracle!

Pour the mushrooms first hot water or milk, let them stand for themselves, swell, return to their former nice shape and volume. Then they need to be boiled - either in salted water, or by adding water to milk, for about 15 minutes. Drain the liquid by placing the mushrooms in a colander. Moreover, it’s good that they don’t give excess water in the pan while cooking. Further, everything is according to the description of the first step-by-step recipe.

Potatoes with pickled mushrooms

If a jar of pickled mushrooms was found in the basement, we will put them into action and cook them with potatoes in a pan. They initially need to be washed well, from spices and salt, dried and then in order, either in one pan, or in two at the same time.

See more how to cook delicious, step by step recipe with photos.

Adviсe:

1. If you buy mushrooms in the market, be sure to carefully look at them so that there are no wormy, spoiled ones, we don’t need them.
2. If, when buying mushrooms, even the slightest doubt arose about their suitability and edibility, bypass them, mushroom poisoning is very dangerous and common.
3. If you brought mushrooms from the forest, they will definitely have a lot of land, sand, soak them carefully, without being lazy, rinse and clean everything, otherwise you will get an unpleasant surprise in the form of earth crackling on the teeth. And important: be sure to boil them for 15 minutes, and rinse again.
4. Add greens, spices, salt just before turning off. If garlic is used, which will give unique aroma and piquancy - also throw it just before the shutdown.
5. When preparing mushrooms with potatoes, remember that this is a dish for lunch, do not serve it for dinner, it takes a long time to digest and you will not be very comfortable sleeping.
6. Do not give mushrooms to children, they have the structure of a sponge, I absorb everything that is horrible into myself, and can harm children's body. For the same reason, do not pick mushrooms from roadsides and near industrial plants. Only in the forest, far from the city and the roads.
7. Remember, as soon as even small frosts hit, you can’t pick mushrooms and eat them!
   Do not store mushrooms in warm and tightly closed containers.
8. Having brought mushrooms from the forest, immediately start processing them.
9. When frying potatoes, do not turn over often, otherwise you will break the structure, and instead of beautiful slices you will get a mess.
10. When preparing a dish, take a heavy frying pan, preferably cast iron, with a thick bottom, then the dish will turn out excellent.
11. The dish can also be cooked in a slow cooker, but everything turns out to be more stewed in it. Although there is a way out here too: just open the lid at the end of cooking and cook until it browns.
12. extra spices break the aroma of mushrooms, you can have a little pepper, basil and herbs, 1-2 cloves of garlic and that's enough. By the way, if you have a dried mushroom somewhere, you can crumble it into a frying pan when cooking, a crazy aroma is guaranteed for your dish!
13. If you want to cook potatoes with mushrooms on festive table, you can do this: fry the potatoes, cut into cubes, deep-fried, fry the mushrooms with onions separately, chop the greens. Before serving, put potatoes on a plate (common dish), mushrooms on it. Sprinkle greens on top - it will be beautiful and festive.
14. Thaw frozen mushrooms gradually, slowly, so that excess moisture is removed, it is better to start this process in the refrigerator in the evening, and you can already cook in the morning.

IN ready meal you can also add fried vegetables: zucchini, sweet peppers, tomatoes. Experiment, delight loved ones with delicious dishes!

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