Potatoes with champignons: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Potato with champignons is a classic of the culinary genre. Root vegetables go great with mushrooms, no matter how they are cooked. This hearty, tasty, fragrant and nutritious dish is baked in the oven, stewed, fried and made at the stake. Thanks to the many ways of cooking, absolutely everyone will like this dish!

The huge advantage of the dish is that it is not only easy to make, but also very fast. If there is absolutely no time, and the whole family is hungry, then potatoes with mushrooms will come in handy. It remains only to prepare all the ingredients and choose the method of preparation that suits you. And the recipes for potatoes with champignons presented in our article will help in creating a nutritious dinner for the whole family.

Delicious root vegetables fried with mushrooms

This is one of the fastest ways to prepare a hearty and delicious meal. Who doesn't love the traditional Russian delicacy - fried potatoes? What if it's food?cooked with mushrooms, so it's generally a holiday! The recipe for fried potatoes with champignons and photos will help you make a delicious dish without any extra effort. The method is very simple and understandable, and the food prepared according to it always causes general delight.

Quick Dinner Ingredients

• Half a kilo of champignons.
• Two medium sized onions.
• Kilogram of potatoes (preferably young).
• S alt, ground black pepper.
• Fresh herbs (useful for decoration).
• Refined vegetable oil.

Detailed process for creating a simple yet delicious dish

The recipe for fried potatoes with champignons in a pan begins with the preparation of all components. Root crops should be peeled, and then thoroughly rinsed under a tap. Place the ingredient in a deep bowl and cover with water. This is necessary so that the vegetables do not darken while the rest of the products are being prepared.

Mushrooms should be thoroughly washed and cut into slices of medium thickness (about 3-4 millimeters).

Pour vegetable oil into a deep frying pan, then send the container to the fire. When the fat warms up well (a characteristic crackling testifies to this), put the prepared champignon plates into it. Fry over high heat for 3-4 minutes, stirring occasionally.

Remove the rosy mushrooms from the pan and temporarily set aside.

Potatocut into sticks, strips or semicircles about 1 centimeter thick. In the pan where the mushrooms were fried, add a little oil and reheat it well again. Send the potato pieces to the hot fat. Fry for 7-10 minutes over high heat. During this time, the contents of the pan should be stirred occasionally to avoid burning.

Prepare the bow. It must be freed from the husk, rinsed, and then cut into half rings or cubes. Add the onion to the pan with the browned potatoes.

Reduce the heat to medium and, stirring occasionally, fry until the roots are fully cooked. A few minutes before the end of the process, s alt and pepper the potatoes to taste, add mushrooms to it and mix thoroughly.

Well, that's it! As you can see, the recipe for potatoes with champignons in a pan is very simple, and cooking takes very little time. A hot dish can be distributed on plates and sprinkled with finely chopped herbs.

Recipe for champignons with potatoes in the oven

This dish not only diversifies the daily menu, but also decorates any festive table. Delicious crumbly potatoes with mushrooms under a delicate cheese cap will melt the heart of any gourmet. Already during the preparation of this dish, you can feel such an aroma that your saliva will simply flow. And no one will refuse to taste this yummy, including the smallest picky eaters. Recipe for potatoes with champignons (with photo) will helpcreate a truly luxurious dish worthy of a royal table!

Products for making a delicious meal:

• three medium bulbs;
• 750 grams of mushrooms;
• ten medium potatoes;
• 250 grams of hard cheese;
• 10 grams of dried basil;
• a small bunch of fresh dill;
• ground black pepper, s alt;
• vegetable oil.

Guide to Cooking Mushrooms Baked with Potatoes

First of all, you should turn on the oven at 180 degrees so that it has time to warm up properly.

Now you can start preparing all the ingredients. Peel the potatoes, rinse and cut into thin circles (about 2-3 millimeters).

Peel, rinse and chop the onion into half rings. Mushrooms also need to be washed and then cut into thin slices.

Grease a deep baking dish with vegetable oil. Put the first layer in it - potatoes. Add s alt and pepper to taste. The next layer is mushrooms. They should also be sprinkled with pepper and s alt. The last layer is onions. Sprinkle it with dried basil and lightly drizzle with vegetable oil.

Send the mold with mushrooms and potatoes to the hot oven for 40 minutes.

While the ingredients are baking, prepare the rest of the food. Rinse dill, dry and finely chop. Grind a piece of cheese on a coarse grater.

After the specified time, remove the form from the oven. Sprinkle top of dish with grated cheeseand chopped dill. Return the mold to the oven for another 15 minutes. During this time, a golden crust should form on the surface of the dish.

Serve champignons with potatoes hot right in the form, or pre-distributed on portioned plates.

Delicious tubers stewed with mushrooms

Another cooking option that is no less popular than previous recipes. Stewed potatoes with mushrooms are very tender, rich, satisfying and appetizing. To make the dish even more delicious, you should use a cauldron, ducklings or other dishes with a thick bottom and walls to prepare it.

Ingredients for stewed potatoes with mushrooms:

• half a kilo of potatoes;
• a quarter of a kilo of champignons;
• one small carrot;
• two laurels;
• one small onion;
• s alt, pepper mix, dried herbs;
• hot water;
• 50 milliliters of vegetable oil.

Cooking a hearty meal

Prepare all vegetables. Peel onions, carrots and potatoes, then rinse. Grind the ingredients in any convenient way. Onions can be chopped into half rings, carrots can be grated, and potatoes can be cut into medium-sized cubes.

Wash mushrooms and cut into pieces of arbitrary shape and size. If the mushrooms are small, they can simply be cut into 2-3 parts. Large mushrooms should be divided into 4-6 pieces.

Pour into thick-walled dishesvegetable oil. Send the container to the stove and heat well. Put the onion into the hot oil. Fry over medium heat, stirring occasionally, until golden brown, then add carrots. Cook everything together for another 5 minutes. Send the mushrooms to the prepared frying and mix all the ingredients well. Cover the pan with a lid, lower the heat slightly and continue cooking for another 15 minutes.

It's the turn of potatoes. Add the component to the pan, and then mix well with its contents. Pour hot water so that the liquid does not reach the top layer of potatoes by 2 centimeters. Add parsley, pepper mixture and s alt. The number of the latter should be adjusted at your discretion.

Wait for the liquid to boil, then cover the pan with a lid and reduce the heat to a minimum. Simmer for about 30-40 minutes until potatoes are fully cooked. Shortly before the end of the process, add a few pinches of your favorite dried herbs (marjoram, oregano, basil, etc.).

Leave the finished potatoes under the lid for 10-15 minutes, after which you can safely enjoy its bright and rich taste.

Some useful tips

Potato with champignons is one of the easiest dishes to prepare. Even a beginner in such a difficult task as kitchen art can cope with it. However, there are a few recommendations that will help make the taste of the dish more intense, and the view appetizing.

• The quality of food directly depends on the variety of potatoes. For frying, you should choose the types that contain the least amount ofstarch (for example, "gala", "zhukovsky early", "impala"). For stewing or baking, it is better to take more crumbly varieties (“Lugovskoy”, “Aurora”, “Adretta”).
• Champignons can also affect the quality of the dish not for the better. You should choose beautiful white mushrooms, without damage, black dots or brown spots on the hat. Too stale product has an unpleasant "rubber" aftertaste, so the appearance of champignons can tell a lot.
• To make the taste of the dish brighter, just add your favorite spices to it. However, one should be more careful here. Too saturated spices will simply clog the delicate taste of the mushrooms themselves.

Bon appetit!