Stewed potatoes with mushrooms

Who doesn't love potatoes with mushrooms? The dish is simple, but very tasty, filling and aromatic. You can cook food not only on the stove, but also in the oven. We offer different options for every taste.

Stewed potatoes with mushrooms in a pan

A hearty lean dish that can be prepared at any time of the year. The key ingredient is dried mushrooms. Be sure to soak them before cooking. When stewed, they release a very special aroma and go perfectly with potatoes. When serving, sprinkle the portions with chopped dill.

1. 
   How to cook stewed potatoes with mushrooms? Peel the potatoes and onions. We wash the dried mushrooms and soak them in hot water for half an hour. After soaking, boil the mushrooms in salted water for fifteen minutes.
2. 
   Heat the butter in a frying pan and fry the chopped onions in it. Cut the boiled mushrooms into pieces and add them to the fried onions.Stir and cook everything together for another six to seven minutes.
3. 
   Cut the peeled potatoes into pieces, put them in a saucepan, pour in a small amount of water, add some salt and set to cook on the stove. After boiling, cook for fifteen minutes.
4. 
   Then add the onions and mushrooms to the potatoes in the pan. Add tomato sauce, bay leaf, and salt to taste. Close the lid and simmer until the potatoes are fully cooked.
5. 
   Serve the dish hot to the table, sprinkled with fresh herbs.

Stewed potatoes with mushrooms in sour cream in a frying pan

Often the most delicious dishes are those with the simplest composition and available ingredients. For example, stewed potatoes with mushrooms in sour cream. No one will refuse this aromatic delicacy. It is important that the food is very filling, even without meat.

Cooking time: 60 min.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Potatoes – 800 gr.
• Forest mushrooms – 500 gr.
• Bay leaf – 2 pcs.
• Onions – 2 pcs.
• Sour cream 15% – 6 tbsp.
• Ground black pepper - to taste.
• Vegetable oil - for frying.
• Salt - to taste.

Cooking process:

Step 1. We wash the wild mushrooms, sort them, cut them into pieces and boil them in salted water until they sink to the bottom. After that, put them in a colander and rinse under running water again.

Step 2. Heat vegetable oil in a frying pan and fry the onions cut into thin pieces.

Step 3. If necessary, cut the boiled mushrooms into smaller pieces and add to the onion fried until transparent. Stir and cook everything together for a few more minutes.

Step 4. Peel the potatoes, wash them, cut them into small cubes. Add potatoes to the pan with mushrooms and onions. Pour in a small amount of water, add salt and cover the pan with a lid.Simmer the ingredients until the potatoes are half cooked.

Step 5. Then add sour cream, pepper and bay leaves to the frying pan with the potatoes. Close the lid again and simmer the dish until the potatoes are fully cooked.

Step 6. Serve the stewed potatoes with mushrooms hot.

How to cook stewed potatoes with mushrooms in a slow cooker?

Stew potatoes in a slow cooker - what could be easier. Let’s also add some mushrooms, sour cream, onions and carrots, and the dish will sparkle with completely new shades of taste. Serve hot with fresh herbs.

Cooking time: 50 min.

Cooking time: 30 min.

Servings – 3.

Ingredients:

• Potatoes – 4 pcs.
• Mushrooms – 300-400 gr.
• Carrots – 1 pc.
• Onions – 1 pc.
• Sour cream – 4 tbsp.
• Ground black pepper - to taste.
• Vegetable oil - for frying.
• Salt - to taste.
• Water – 100 ml.

Cooking process:

Step 1. In the multicooker bowl, heat the vegetable oil in the “Frying” mode. Wash the mushrooms, dry them, cut them into pieces and fry in a bowl for 7-10 minutes. Stir so that they do not burn and fry evenly.

Step 2. Chop the onions and carrots and pour them into the bowl with the mushrooms. Stir and fry for another five minutes while stirring.

Step 3. Peel the potatoes, wash them, cut them into small cubes. Add chopped potatoes to the bowl with mushrooms and vegetables.

Step 4. Pour in water, add sour cream, salt and pepper. Close the lid and select the “Buckwheat” mode for thirty-five minutes.

Step 5. After the multicooker readiness signal sounds, stir the dish, add chopped herbs and leave to brew for another five minutes under the lid for a richer taste. Serve hot.

Delicious stewed potatoes with mushrooms in the oven

If you don’t have much food in the refrigerator, but want to cook something “special” for lunch, we suggest baking potatoes with mushrooms in the oven. It's simple, pretty quick, but the look and taste are very impressive.

Cooking time: 50 min.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Potatoes – 500 gr.
• Champignons – 300 gr.
• Butter – 40 gr.
• Vegetable oil – 2 tbsp.
• Cream – 200 gr.
• Hard cheese – 100 gr.
• Ground black pepper - to taste.
• Salt - to taste.
• Greens - for serving.

Cooking process:

Step 1. Peel the potatoes, wash, dry, and cut into cubes.

Step 2. Heat butter and vegetable oil in a frying pan.

Step 3. Place the prepared potatoes in the hot oil mixture and fry them for five minutes. Stir for even frying.

Step 4. Wash the champignons, dry them, cut them into thin slices. Add the mushrooms to the potatoes, stir and fry for a couple more minutes. Add salt and ground black pepper.

Step 5. Grease a baking dish with vegetable oil and place potatoes and mushrooms in it. Fill with cream.

Step 6. Place the pan in an oven preheated to 180 degrees and bake for twenty to twenty-five minutes.

Step 7. After this, sprinkle the surface of the dish with grated cheese and return it back to the oven for five minutes so that the cheese melts and browns a little.

Step 8. Remove the finished dish from the oven, sprinkle with chopped herbs and serve directly in the pan.

How to deliciously stew potatoes with meat and mushrooms in a frying pan?

Let's prepare potatoes stewed with meat and mushrooms. We recommend using pork, as its fatty flesh makes the potatoes especially soft and juicy. You can use any mushrooms you have.In this case, add champignons.

Cooking time: 60 min.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Potatoes – 1 kg.
• Mushrooms – 500 gr.
• Meat – 500 gr.
• Carrots – 1 pc.
• Onions – 1 pc.
• Bay leaf – 2 pcs.
• Ground black pepper - to taste.
• Vegetable oil - for frying.
• Salt - to taste.
• Water – 2 tbsp.

Cooking process:

Step 1. Pour a small amount of vegetable oil into the multicooker bowl and heat it in the “Frying” mode. Dry the meat with a paper towel, cut into cubes and place in a heated bowl. Fry for twenty minutes, covering with a lid. Stir once during frying.

Step 2. Peel the onions and cut them into small cubes. Peel the carrots, wash, dry, and grate. Wash the mushrooms, dry them and cut them into thin slices. Place the onions, carrots and mushrooms in the bowl with the meat.

Step 3. Fry the mixture of meat and vegetables for ten to fifteen minutes. Don't forget to stir so it doesn't burn.

Step 4. Peel the potatoes, wash them, and cut them into small pieces. Add chopped potatoes to the bowl with meat, mushrooms and vegetables. Pour in water, add salt to taste, ground black pepper and bay leaf. Mix.

Step 5. Close the lid and select the “Baking” mode for fifty minutes. Alternatively, you can select the “Extinguishing” mode. In this case, the extinguishing time will be one hour.

Step 6. After the readiness signal, carefully mix the dish and place it on plates. During stewing, by the way, it is not recommended to stir the potatoes, as the tender pulp can turn into puree. Add chopped herbs and serve.

Step-by-step recipe for making stewed potatoes with mushrooms and onions

Another simple recipe for stewed potatoes - with mushrooms and onions. I must say that the cooking time of the dish is quite fast. Cut the potatoes into small pieces, fry the vegetables and champignons and simmer everything together until tender. After half an hour, you can serve hot food to the table.

Cooking time: 40 min.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Potatoes – 5-6 pcs.
• Champignons – 300 gr.
• Vegetable oil - for frying.
• Carrots – 1 pc.
• Onions – 1 pc.
• Ground black pepper - to taste.
• Salt - to taste.
• Greens - for serving.

Cooking process:

Step 1. Wash the champignons, dry them, cut them into thin transverse slices.

Step 2. Peel the carrots and grate them on a coarse grater. Peel the onions and cut them into small cubes.

Step 3. Peel the potatoes, wash, dry, and cut into medium-sized cubes. We put them in a thick-walled saucepan or cauldron, fill them with water in such an amount that it barely covers the potatoes, and put them on the stove. Add some salt, wait until it boils and cook the potatoes until half cooked.

Step 4. Heat vegetable oil in a frying pan until hot. Place the champignon slices and fry until light golden brown. In another frying pan, fry chopped onions and carrots in the same way until golden brown. Add fried mushrooms and carrots with onions to the boiling potatoes, add salt and ground black pepper to taste and simmer everything together for another thirty minutes. The potatoes should be completely soft.

Step 5. Place the finished potatoes on portioned plates, sprinkle with chopped herbs, and serve hot.