How to fry mushrooms with potatoes. Fried potatoes with wild mushrooms

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There is no tastier and more appetizing dish in the world than potatoes fried with mushrooms in a frying pan. And although the treat itself is high in calories, the juicy, crispy and crispy potatoes with mushrooms will not leave anyone indifferent. The dish can be served with sauerkraut, pickled cucumbers and tomatoes, spicy ketchup and sour cream - everything will depend on your taste preferences.

The proposed step-by-step recipes for cooking potatoes with mushrooms in a frying pan will help every housewife make her choice and boldly get to work to feed her family a good dinner or lunch.

This recipe for cooking potatoes with mushrooms in a frying pan is considered the simplest. The crispiness of fried potatoes and the aroma of wild mushrooms are the best combination of ingredients for a tasty and complete meal.

Potatoes – 1 kg;
Boiled mushrooms – 700 g;
Salt;
Favorite spices;
Animal fat - for frying.

Prepare potatoes with mushrooms in a frying pan using photos and step-by-step descriptions.

Peel the potatoes, cut into thin slices, add water and leave for 30 minutes, occasionally stirring with your hands.

Place on a kitchen towel and let dry.

Cut the mushrooms into pieces, place in melted fat and fry until the liquid has completely evaporated and then browned.

Add potatoes to the mushrooms, let them fry until golden brown, add salt and your favorite spices, stir.

Turn off the heat, cover the pan with a lid and leave on the stove for 7-10 minutes.

Potatoes with mushrooms and onions in a frying pan: recipe with video

Cooking potatoes with mushrooms in a frying pan can be made a little more complicated by adding onions. This ingredient will make the dish a little sweeter and more flavorful.

Potatoes – 500-700 g;
Mushrooms – 1 kg;
Onion – 300 g;
Vegetable fat;
Salt and ground black pepper.

A video of cooking potatoes with mushrooms in a frying pan will help all young housewives cope with the process.

If the mushrooms are wild, they should be boiled for 15-20 minutes. in salted water, place in a colander to drain and cut into slices.
Place the mushrooms in a dry frying pan and fry over high heat until the excess liquid released by the mushrooms evaporates.
Add a small amount of oil and fry until the fruit bodies are browned.
Add the onion cut into half rings, stir and continue frying for 7 minutes.
Heat a little oil in a separate frying pan, add the potatoes cut into strips and fry for 15-20 minutes. over medium heat. During the process, you need to stir the mass 2-3 times with a wooden or silicone spatula.
Combine potatoes, mushrooms and onions in one frying pan, add salt and sprinkle with ground black pepper, stir.
Without covering the lid, fry the entire contents of the pan for 5-7 minutes. over high heat.
Place into portioned plates and serve with a salad of fresh vegetables.

How to cook potatoes with mushrooms and cream in a frying pan: a hearty recipe

Potatoes cooked with mushrooms and cream in a frying pan are an excellent recipe for those who like to eat hearty and tasty food. Adding a dairy product will give the dish French sophistication and a pleasant creamy taste.

Mushrooms – 700 g;
Potatoes – 1 kg;
Cream – 400 ml;
Garlic – 3 cloves;
Parsley – 1 bunch;
Refined oil – 50 ml;
Salt - to taste;
Mixture of ground peppers – 1 tsp.

To know the best way to fry potatoes with mushrooms in a frying pan with cream, you need to first read the step-by-step description.

The potatoes are peeled, washed in water, cut into strips and soaked for 20 minutes. cold water to wash away the starch.
Place on a kitchen towel and leave for another 20 minutes to drain excess water.
After preliminary cleaning, cut the mushrooms into strips, like potatoes.
Pour 3 tbsp into a frying pan with a thick bottom. l. oil, which heats up well, and add potatoes.
Without covering the lid, the potatoes are fried until golden brown.
In another frying pan, the remaining oil is heated and the chopped mushrooms are laid out.
The mushrooms are salted, peppered, mixed and fried for 15 minutes. over medium heat.
Add diced garlic after 3 minutes. add fried potatoes and mix gently with a wooden spatula.
Cream is poured in, the whole mass is carefully mixed again and if there is not enough salt, add salt.
The dish simmers over low heat for 10 minutes, then the stove is turned off, and the potatoes and mushrooms are left to steep for 7-10 minutes.
When serving, the dish is decorated with chopped parsley.

Potatoes cooked with mushrooms and meat in a frying pan

Potatoes cooked with mushrooms and meat in a frying pan are a recipe tested by time and many housewives. None of your household members will ever refuse such a delicious dish.

Pork or young veal – 500 g;
Potatoes – 700 g;
Mushrooms – 400 g;
Onion – 3 pcs.;
Garlic – 2 cloves;
Vegetable oil;
Salt, thyme and ground black pepper - to taste.

Rinse the meat, cut into strips and fry in a small amount of oil until golden brown.
Add diced onion, stir and fry for 5-7 minutes.
Peel the potatoes, cut into cubes, rinse thoroughly in water and place on a kitchen towel to dry.
Fry the potato wedges in 50 ml of vegetable oil until golden brown and add to the meat.
Cut the mushrooms into cubes, place in a frying pan with 3 tbsp. l. oil and fry for 15 minutes.
Add garlic, cut into small cubes, stir and fry for 3-5 minutes.
Pour into meat and potatoes, add salt, ground pepper and thyme to taste, stir.
With the lid open, continue frying the entire mass for 7-10 minutes.

Potatoes fried with mushrooms and sour cream in a frying pan

Potatoes fried with mushrooms and sour cream in a frying pan are an excellent dish option for a hearty family lunch, as well as a good alternative to mashed potatoes.

Potatoes – 1 kg;
Boiled mushrooms – 500 g;
Sour cream – 300 ml;
Onion – 2 heads;
Salt;
Vegetable oil;
Dill greens - a bunch.

Peel the potatoes, rinse, cut into slices and place in a frying pan heated with oil.
Fry over high heat for 5 minutes, reduce the intensity and continue frying for another 15 minutes.
In a separate frying pan, fry the boiled mushrooms, previously sliced, until golden brown.
Add onions cut into thin quarters, stir and fry for 5 minutes.
Combine with potatoes, mix gently, add salt to taste.
Pour sour cream over fried potatoes with mushrooms in a frying pan, sprinkle with chopped dill and leave to fry over low heat for another 10 minutes.

How to cook potatoes with mushrooms and melted cheese in a frying pan

To make this dish delicious and incredibly flavorful, include cheese. Potatoes cooked with mushrooms and cheese in a frying pan will turn out to be a truly culinary masterpiece.

Potatoes (can be young) – 1 kg;
Mushrooms – 600 g;
Onion – 2 heads;
Processed cheese – 200 g;
Greens - any;
Vegetable or olive oil;
Garlic – 3 cloves;
Salt and sweet paprika - to taste.

Using the step-by-step description of the recipe, you can learn how to cook potatoes with mushrooms and cheese in a frying pan.

Potatoes, onions and garlic are peeled, washed and cut: potatoes into slices, onions into half rings, garlic into small cubes.
Mushrooms are cut into strips or slices, placed in a frying pan with oil and fried until the liquid evaporates and then until golden brown.
Potatoes are fried in a large amount of oil until golden brown.
Add onion and garlic to the potatoes and continue frying for 10 minutes. over medium heat with constant stirring.
Potatoes, mushrooms, onions and garlic are combined in one frying pan with a thick bottom, salted, sprinkled with paprika and mixed.
The processed cheese is grated and distributed over the potatoes with mushrooms, left under a closed lid on low heat for about 10 minutes.
When serving, sprinkle the dish with chopped herbs to taste.

Recipe for cooking potatoes with mushrooms and chicken in a frying pan

The combination of potatoes with mushrooms and chicken cooked in a frying pan will please everyone in your household. This dish can become a real decoration for a festive feast.

Potatoes – 800 g;
Chicken meat – 500 g;
Mushrooms – 600 g;
Onion – 3 heads;
Vegetable oil;
Sour cream – 200 ml;
Salt to taste and a pinch of rosemary.

The recipe for cooking potatoes with mushrooms in a frying pan is described below step by step.

Peel the potatoes and onions, wash and cut into cubes (cut the potatoes larger).
Heat the oil in a frying pan and first fry the potatoes until golden brown, then add the onion and fry for 10 minutes.
Add salt and rosemary, mix gently with a silicone spatula.
Cut the chicken meat into cubes, cut the mushrooms into strips, put everything in a separate frying pan with hot oil and fry for 15 minutes. over high heat.
Add salt, mix, season with sour cream and stir so that the sour cream is evenly distributed throughout the entire mass.
Simmer over low heat for 10 minutes, serve immediately, arranging into portioned plates.

How to fry potatoes with onions and frozen mushrooms in a frying pan

Potatoes with frozen mushrooms fried in a frying pan are very tasty. A frozen semi-finished product can help out at any time of the year, especially in winter, when there are no fresh fruiting bodies at hand.

Potatoes -700 g;
Frozen mushrooms – 500 g;
Onions – 3 heads;
Garlic – 2 cloves;
Butter – for frying;
Salt, ground black pepper and herbs - to taste.

Peel the potatoes, cut into strips, rinse and place on a kitchen towel.
Peel the onion and garlic, cut into half rings and small cubes, respectively.
In a preheated frying pan with 1 tbsp. l. Add butter, add onion and garlic and fry until nice golden brown.
Add potato strips, stir and fry over high heat until golden brown, stirring 3-4 times.
After defrosting, squeeze out any excess liquid with your hands and cut into pieces.
Place in a dry frying pan and fry for 10 minutes, add 2 tbsp. l. butter and continue frying for another 7-10 minutes.
Combine mushrooms with vegetables, add salt and pepper to taste, add chopped herbs, stir.
Fry over low heat for 10 minutes, stirring only 2 times with a silicone spatula.

How to make potatoes with mushrooms and carrots in a frying pan

It is very important for every housewife to feed her household members nourishingly and tasty. Prepare potatoes with mushrooms fried in a frying pan for dinner - this delicious dish with the addition of carrots will not disappoint anyone.

Potatoes – 500-700 g;
Carrots – 300 g;
Mushrooms – 500 g;
Onions – 200 g;
Refined vegetable oil;
Salt and a mixture of ground peppers.

How to properly make potatoes with mushrooms in a frying pan so that everyone can enjoy the delicious dish?

Peel the potatoes, rinse well and cut into strips.
After cleaning, boil the mushrooms in salted water for 20 minutes, drain and cut into slices.
Peel the carrots, wash and cut into small cubes.
Pour oil into a frying pan, heat and add potatoes, fry for 10 minutes, add carrots, stir and fry over low heat for 15 minutes.
Peel the onion, cut into half rings and add to the potatoes and carrots.
Stir and continue frying for another 7 minutes. over low heat.
Separately, fry the mushrooms in oil until browned and combine with the vegetables.
Add salt, pepper, stir and fry over medium heat for 5-7 minutes, stirring twice.
Serve with sauerkraut or lightly salted cucumbers and tomatoes.

Potatoes with mushrooms and ginger, fried in a pan

Potatoes cooked in a frying pan with mushrooms and ginger have recently begun to be in demand among housewives. This unusual combination of ingredients is the best dish for real gourmets.

Potatoes – 1 kg;
Mushrooms – 700 g;
Onion – 2 heads;
Mayonnaise – 200 ml;
Hard cheese – 150 g;
Dill greens - a bunch;
1 tsp. grated ginger;
Salt and vegetable oil.

Find out how to cook potatoes with mushrooms and ginger in a frying pan from the step-by-step description of the recipe.

Peel the potatoes, wash and cut into cubes, place in a frying pan with oil and fry over medium heat until golden brown.
Cut the mushrooms into cubes, place in a separate frying pan, pour in 3 tbsp. l. oil and fry for 15 minutes.
Combine with potatoes, place onion cut into thin rings into a frying pan and fry for 5 minutes.
Add to potatoes and mushrooms, add salt, stir and fry for 10 minutes. over low heat.
Chop the dill, grate the cheese, combine with mayonnaise, add ginger and stir.
Pour into potatoes with mushrooms and simmer over low heat for 10 minutes.

How to deliciously fry potatoes with mushrooms and garlic in a frying pan

You can also deliciously fry potatoes with mushrooms in a frying pan by adding garlic. This ingredient in any form will make the dish piquant.

Potatoes and boiled mushrooms – 600 g each;
Garlic – 7 cloves;
Vegetable oil;

A simple and relatively budget-friendly recipe, ideal for an everyday menu. There is still no strict and uniquely correct technology for preparing this common dish. Some cooks believe that the ingredients should be fried together in one container, while others are inclined to believe that it is better to cook onions, potatoes and mushrooms in different containers. There are still more supporters of the second version, so we will follow the culinary advice and fry the main components of the dish separately from each other, and combine them at the very end, a few minutes before the end of cooking.

Ingredients:

potatoes - 1 kg;
champignons - 500 g;
onion - 1 large;
low-fat sour cream - 100 g;
sunflower oil - about 50 ml;
greens - a small bunch;
salt - to taste.

Fried potatoes with mushrooms simple recipe

Having freed the onion from the husk, finely chop it and then sauté in a deep frying pan with a couple of tablespoons of oil until golden brown. Transfer the soft and browned onions to a separate bowl.
Since we will be using champignons for frying, just rinse them with water and dry them. Wild mushrooms are also perfect for this recipe, but in this case you need to soak and boil them before frying to avoid poisoning! So, cut the clean champignons into thin slices, place them in a frying pan freed from onions, adding a little oil if necessary.
Stirring, cook the champignons over moderate heat until the moisture has completely evaporated. Then lightly sprinkle the contents of the pan with salt and add sour cream. Mix everything, then simmer the mushrooms over low heat for a few more minutes.
At the same time, after washing and peeling, cut the potatoes into strips, slices or circles. The cutting method does not matter much: the main thing is that all potato slices are approximately the same size (no more than 1 cm thick). Heat a large, thick-bottomed frying pan thoroughly, covering the bottom with a thin layer of sunflower oil. As soon as the oil is hot, add the potato slices. Fry over medium heat without a lid. We don’t add salt yet and try to stir as little as possible. During the entire process of frying potatoes, it is advisable to stir them no more than 3-4 times.
When the potatoes are browned, sprinkle them with salt and take a sample. If the slices are already soft, add onions and mushrooms. Carefully, so as not to turn the ingredients into porridge, mix, then simmer over low heat under a tightly closed lid for about 5 minutes. After removing the pan from the heat, sprinkle the freshly prepared dish with finely chopped herbs.
Sort the potatoes and mushrooms into plates and serve immediately. The dish goes well with fresh sliced vegetables, pickles or light salads.

Soft, golden-crusted fried potatoes along with mushrooms are a real table decoration! Enjoy your meal!

One of my favorite summer-autumn dishes, without which I simply cannot imagine the season, is fried potatoes with mushrooms. The most delicious option is, of course, with freshly picked forest mushrooms: honey mushrooms, chanterelles, porcini mushrooms. But you can also cook it with champignons and even oyster mushrooms. In the autumn mushroom picking season, wild mushrooms are best, and in the winter, frozen, dried or salted. True, you will have to rinse the salted ones a little to remove excess salt, and only then fry them.

The combination of fried potatoes with mushrooms causes special delight among many for a reason; it is a very tasty hot dish, a real feast for the belly. And at the same time, it is very filling; mushrooms themselves are not high in calories, but they are heavy food; the feeling of fullness lasts for a very long time. Eat such an amazing lunch somewhere on the country veranda and have the strength for another half day of active recreation.

Mushroom lovers very often turn out to be potato lovers, just like me. I can understand that. And on a hike you ate fried potatoes with mushrooms freshly picked in the forest, this is an amazing experience that will be remembered for the rest of your life.

When we cook fried potatoes at home in a frying pan, we immediately begin to invent and improvise, add spices, herbs, sour cream or cream, simmer and fry in a special way. In general, we give the dish even more brightness of taste and aroma. Be surprised how many delicious combinations you can come up with with fried potatoes and mushrooms, adding different vegetables, foods and even meat to them. There's already a feast on the table, so there's a feast.

Let's get down to business while I'm still able to write and not choke.

How to cook fried potatoes with butter - a simple recipe

Our great-grandparents, and most likely more distant ancestors, all cooked fried potatoes with mushrooms. Consider this dish to come to us along with the wisdom of past generations. And it’s great about that, because it hasn’t changed much in so long. Except that real cast-iron frying pans are now hard to find, but they say they produce the most delicious fried potatoes.

Butterflies are very common forest mushrooms in the middle zone. For example, we have so many of them growing near our dacha that many people simply stop collecting them and look for more noble mushrooms. But I think this is in vain, because if you don’t eat it right away, then any mushrooms can be stored for the winter. For example, fry whites. Or it can be the other way around, so let’s fry the butter with potatoes.

You will need:

potatoes - 6-7 medium-sized pieces;
boletus - 250-300 grams;
onions - 2 medium onions;
salt, pepper and fresh herbs to taste.

Preparation:

Rinse fresh boletus thoroughly and remove the skin from the cap. In boletus it is slippery and oily, which is not very desirable in potatoes.

It is best to take potatoes young; they are very tasty when fried. Peel the potatoes and place them in water so that they do not darken while the mushrooms are fried.

Cut the onion into small cubes and fry in a frying pan heated with vegetable oil.

Salt the onion and add a little pepper, fry until transparent. It should become a little soft.

While the onion is frying, cut the mushrooms into pieces. You can choose the size according to your taste, some people like it larger, and some like it small. I prefer larger ones, since mushrooms always lose size when fried, and I really want a tasty piece of mushroom to fall on my teeth.

Add the chopped mushrooms to the frying onions and fry them together until the mushrooms are ready. When frying, stir often, because the mushrooms will release a lot of juice and you want it to evaporate faster and not cook our mushrooms.

Now it's the turn of the potatoes. Remember that all this time it had to lie in cold water, otherwise it would darken and turn brown. Drain and lightly pat the potatoes. Cut into slices and then into thin strips. This way the potatoes will be cooked well.

By the time you add the potatoes, the pan should be very hot. Place the potatoes directly into the sizzling mushrooms and onions and stir. Continue frying the potatoes and mushrooms, stirring occasionally. This is best done when the underside of the potatoes is browned.

If you slice the potatoes thinly, they will cook faster. Almost simultaneously with the moment when most of it is well fried. If the potato pieces are large, then when the frying is sufficient, reduce the heat to low and cover with a lid so that the middle of the potato pieces reaches the center. Fry covered for about five minutes.

A delicious dish - fried potatoes with mushrooms - is ready, urgently call everyone to the table and have lunch before it gets cold!

Fried potatoes with mushrooms are prepared in different ways; in the previous recipe we fried onions and mushrooms, and then added potatoes to them. This time everything will be different. Firstly, champignons cook much faster than potatoes and it is better to start frying them later, but at the same time they are also more juicy, so it is ideal to fry them in different pans and then combine them together. Well, the “zest” of this recipe is in the form of sour cream. It will be very tasty, you can be sure.

You will need:

8-10 medium-sized potatoes;
fresh champignons - 0.5 kg;
sour cream - 150 gr;
fresh dill - several sprigs;
salt, pepper and dried herb spices to taste.

Preparation:

First of all, peel the washed potatoes and cut them into cubes. The thinner, the faster they will fry, but too small ones may begin to crumble, especially if the potatoes are young and starchy.

Place a large, thick-bottomed frying pan on the stove, heat it over high heat and add vegetable oil. As soon as the oil starts to smoke, add the potatoes. It will immediately begin to fry, but do not rush to stir, wait until golden brown.

While the potatoes are frying, start cutting the mushrooms. Some people like to wash and peel these mushrooms, but I advise you to do this only if they have lost their snow-white color due to a long wait for their turn in the refrigerator. If the champignons are fresh and white, then cut them like this.

Cut the mushrooms into large pieces, remember, they will shrink from frying. Place the second frying pan on the fire and add oil as well. Place the mushrooms in a hot frying pan and cook until browned. Salt the mushrooms during the process to your taste.

At this time, the potatoes will be at least half cooked. Salt it to taste, add ground black pepper and, if desired, dried potato spices. Usually these are aromatic herbs and vegetables that perfectly highlight the taste of potatoes. Stir and continue frying.

When the champignons have softened and browned a little, transfer them to the frying pan with the potatoes. Stir and fry together. It's also time to add finely chopped fresh dill. Then add a few spoons of delicious fresh sour cream.

Taste the potatoes for doneness. By this moment it should already be ruddy on the outside and soft on the inside, that is, almost ready. After this, stir the potatoes, mushrooms and sour cream, cover the frying pan with a lid and simmer over low heat for literally 3-4 minutes so that the flavors mix.

The sour cream will almost completely melt and be absorbed, complementing the taste. Amazingly delicious fried potatoes with mushrooms and champignons are ready. If you really love onions, you can add them to this recipe and fry them along with the mushrooms. But even without onions the taste is simply great. It's like we're back in childhood. Bon appetit!

Fried potatoes with porcini mushrooms and onions in a frying pan

When talking about mushrooms and potatoes, one cannot lose sight of the noble whites. Especially if these are fresh mushrooms just picked in the forest. Usually we cook these right at the dacha and eat them first. It is very rare that it is possible to collect enough whites to store them for the winter. Freeze for example. By the way, fried potatoes with frozen mushrooms are no worse than with fresh ones, the cooking technology just changes a little. You know that freezing is one of the methods of preservation, which preserves maximum taste and nutrients.

But let’s not be too distracted by frozen mushrooms, because in this recipe we use fresh ones.

You will need:

potatoes, preferably young - 4-5 pieces (large);
onions - 1-2 pieces;
garlic - 1 clove;
salt and pepper to taste;
dill greens for serving.

Preparation:

In the case of wild mushrooms, not necessarily porcini mushrooms, but also other noble mushrooms, it is best to boil them a little before frying. Literally 10 minutes.

Therefore, let's deal with mushrooms first. Clean the mushroom stems from black scales and remaining soil. Rinse them thoroughly with running water. Cut into small pieces so that they blend in with the potatoes in the finished dish. You shouldn’t make them too small, because they will boil down anyway.

Then boil water in a convenient large saucepan and add mushrooms to the boiling water. Cook for 10 minutes over medium heat, making sure that they do not run away, as they will most likely foam a lot.

After this, drain the mushrooms in a colander and let them drain so that excess liquid does not turn frying into stewing.

Heat vegetable oil in a frying pan. Finely chop the onion and garlic and fry until golden brown. After this, add the mushrooms to the onions and garlic and stirring, fry until the mushrooms are browned.

Heat the oil in another frying pan and when it is hot, add the potatoes cut into cubes. Fry without stirring too often so that a golden brown and crispy crust has time to form. This is the most important thing in fried potatoes.

When the potatoes are almost ready (and this will take no more than 20 minutes depending on the type of potato and the size of the pieces), add the fried mushrooms to the potatoes. Stir and fry a little more over low heat. Let all the flavors and aromas mingle. Season with salt and pepper as you go.

Serve fried potatoes with porcini mushrooms hot with fresh dill. You can cook meat dishes or barbecue; potatoes will be an excellent side dish.

Another variety of very tasty forest mushrooms is chanterelles. One of the most delicious and aromatic mushrooms that you should definitely try. If they don’t grow near your house or cottage, find happy collectors at the market who are selling them. It will be worth it. You can also find frozen chanterelles in stores, but fresh ones are much better.

Chanterelles go well with many foods, it’s not for nothing that everything from omelets to pasta is prepared from them, but we use them for classic fried potatoes with mushrooms. These mushrooms do not need to be cooked for a long time before frying, which speeds up the cooking process. It is enough to rinse them very well before cooking in a container with water to rinse out all the grains of sand, grains and other natural debris from the cracks in the legs.. It’s unpleasant when it crunches on your teeth.

You will need:

fresh chanterelles - approximately 600 grams;
potatoes - 5-6 pieces;
onion - 1 large onion;
salt, black pepper and dill.

Preparation:

Soak fresh chanterelles in cold water for 10-15 minutes, then rinse under the tap to remove all forest debris from the scales. Place the mushrooms on a wire rack or in a colander and let the water drain.

Heat a frying pan with butter or a mixture of vegetable and butter. Butter will give the mushrooms a special taste.

Place the mushrooms in a hot frying pan and fry. At first, the juice will release and the mushrooms will stew a little, but if you stir frequently, the liquid will quickly evaporate and frying will begin.

Finely chop the onion. You can use cubes, or you can use thin half rings if you like larger onion pieces. Add the onion to the frying pan with the chanterelles at the moment when the liquid has disappeared and the mushrooms have begun to fry. Fry the onion and chanterelles together until browned. After this, remove the pan from the heat.

Peel the potatoes and cut into cubes or thick strips. Heat a wide frying pan, preferably cast iron, with a thick bottom with vegetable oil. Place the potatoes on the hot side and fry until they are lightly browned. After this, add the mushrooms and simmer for a few more minutes.

At the end, when the potatoes are ready, add finely chopped dill and cover with a lid. Let sit for five minutes and you are ready to serve. The most delicious and incredibly aromatic fried potatoes with mushrooms are ready!

Fried potatoes with mushrooms and young onions - a recipe like my grandmother's. Video

But I am sharing this recipe from my personal collection. Here, fried potatoes with mushrooms are prepared according to a recipe that has been passed down for many generations. All the wisdom of the past years is concentrated in the simplest, but incredibly tasty dish. In addition to how to cook the potatoes themselves, you will also learn everyday advice about proper and tasty cooking. Invaluable experience to be learned. By the way, dried mushrooms are used in this recipe, which does not in any way affect the taste and quality of this wonderful dish. Let's watch and learn.

Helpful advice! All the recipes listed in this article are also suitable for cooking from frozen mushrooms. Depending on the type of mushroom, choose the appropriate one. For example, honey mushrooms, which are so popular among us, are prepared without preliminary cooking and defrosting. Immediately place them in the pan, where they will defrost and cook. The main thing is to fry the mushrooms separately so that the water released from them when melting does not cook the potatoes.

Another dish that I remember from childhood is aromatic potatoes with mushrooms, fried in lard. It had a special taste and a memorable smell, and the pieces of fried lard were almost tastier than mushrooms. I even remember that my family had different variations of recipes for these potatoes. Grandma loved to fry it well until crispy and lard crackling, and dad loved to cover it with a lid at the end of cooking and let it become soft and crumbly. I love both options, and I invite you to try and choose your favorite.

Required:

medium-sized potatoes - 5 pieces;
lard (classic salted, possible with meat streaks) - 200 g;
fresh or frozen mushrooms - 400-500 grams;
onion - 1 large onion;
garlic optional;
salt, ground black pepper to taste.

Preparation:

Fried potatoes with mushrooms in lard are prepared in a very similar way to what we looked at a little earlier. One small difference is made only by lard.

First of all, heat a frying pan with a thick bottom and a small amount of vegetable oil. You don't need to pour a lot of it.

Cut the palo into large thick pieces; during frying, it will shrink in size and melt. If you cut into thin slices, then by the end of cooking you risk getting microscopic dried cracklings. If you like the taste of lard itself, make it larger.

Place the lard in a hot frying pan and fry until golden brown; you will see how the fat begins to melt out of it and fill the frying pan.

Now the next important step, if you do not want to cook soft stewed potatoes with a light frying, but make them fried, then cook the mushrooms separately. Mushrooms release a lot of juice, which, when cooked together with potatoes, will begin to envelop them and prevent them from frying.

If you fry the mushrooms separately, now it’s time to add the potatoes to the frying pan with the lard. Peel it and cut into cubes or slices, not too thin. Lightly stir in the lard and fry, stirring only when a crispy crust appears on the bottom layer.

Heat a little vegetable oil in a separate frying pan and add the onion, cut into half rings or cubes. Fry it until lightly browned, but do not overfry it, it will become ready together with the mushrooms. If you are adding garlic, now is the time to add it to the pan.

Place the washed and chopped mushrooms in the frying pan. You can not cut small mushrooms like young mushrooms, but fry them whole. Fry over high heat until all the resulting liquid has been rendered. Salt the mushrooms and onions. After this, let the mushrooms brown slightly and add them to the frying pan with the potatoes.

Continue frying the potatoes with mushrooms and lard until fully cooked, stirring occasionally. If you want softer potatoes, cover the pan with a lid for the last five minutes of cooking.

Well, everything is ready, chop fresh herbs and invite everyone to the table. Bon appetit!

Fried oyster mushrooms with potatoes and sour cream - video recipe

If you really want to cook fried potatoes with mushrooms, but alas? Now is not the mushroom season; frozen mushrooms or fresh ones, but grown artificially, will help you out. I mean champignons and oyster mushrooms. I already told you about the recipe using champignons at the beginning of the article, so now let's see how to cook fried potatoes with oyster mushrooms. And for taste, we’ll add sour cream, because it won’t be a surprise to anyone to learn that mushrooms and sour cream go together just perfectly.

That's all for today. Wait for new recipes and tasty secrets. Have fun collecting mushrooms and fry them with potatoes.

Fried mushrooms with potatoes is a traditional recipe in Russian cuisine. For this dish, fresh mushrooms are suitable, dry, pickled, salted, frozen. Fried mushrooms with potatoes will be especially tasty if you use young potatoes and fresh mushrooms for cooking.

Fried mushrooms with potatoes

Photo by Shutterstock

Fried mushrooms with potatoes and sour cream

Ingredients:

700 g potatoes
500 g fresh mushrooms, preferably white
2 onions
2–3 cloves of garlic
100 g sour cream
vegetable oil for frying
salt, pepper to taste
parsley, dill

Preparation:

Cut the onion into half rings, garlic into small cubes and fry in vegetable oil. Bring to readiness and transfer to a plate. Rinse the mushrooms thoroughly to prevent sand from getting into the finished dish, cut into cubes 1–2 cm thick. Place the mushrooms in a heated frying pan with a small amount of vegetable oil and fry over medium heat until the liquid released from the mushrooms has completely evaporated. Salt the mushrooms, stir, close the lid and cook until done. Cut the washed and peeled potatoes into strips, rinse with water and dry on a towel.

To reduce the amount of nitrates and starch in tubers, pour cold, unboiled water over the chopped potatoes and leave for 3-4 hours. After this, rinse and dry the potatoes

Heat a frying pan with vegetable oil and add potatoes. Fry it over high heat until golden brown, stirring gently. After this, salt the potatoes, stir, cover and cook over medium heat until half cooked. Combine potatoes with mushrooms, onions, garlic and pepper. Mix everything, put sour cream on top, cover with a lid and cook for another 5-7 minutes over low heat. Sprinkle the finished dish with finely chopped herbs, cover with a lid and leave for 10 minutes. Serve fried potatoes with mushrooms as a separate dish or with pickles.

When preparing fried potatoes with champignons, add some crumbled dry porcini mushrooms while frying the mushrooms - the champignons will become much more aromatic; - dry mushrooms will become aromatic and tasty if you soak them overnight in milk, and squeeze and rinse them before frying; - fry the potatoes with mushrooms in a large-diameter frying pan so that the potatoes do not break when stirred and the ingredients are better fried; - to season the finished dish, use Provençal herbs, white pepper, a mixture of peppers, and basil. Add the garlic at the end of cooking, passing it through a garlic press, then the aroma of garlic will be more noticeable; - to prepare fried potatoes with mushrooms, you can use a mixture of oils: butter, vegetable and lard, but then the dish will become higher in calories; - fried potatoes with mushrooms will have a special taste if you use not just one type of mushroom, but several.

Step 1: prepare the ingredients.

First, remove the husks from the bulbs and wash them under cold running water. Next, transfer to a cutting board and cut using a knife. into 4 parts and finely chop the vegetables into narrow pieces. Then transfer the chopped onion to a plate or other container. Now let's move on to mushrooms, which one you prefer depends on your taste, but today we will use frozen porcini mushrooms. They must be completely defrosted before cooking. Then cut into medium pieces on a cutting board, approx. 2 - 3 centimeters, since during frying they will slightly decrease in size. And put it in a separate container. Next, wash the potatoes under running water to remove sand, soil and other contaminants. Then, using a regular or special vegetable peeling knife, peel the root vegetables, rinse again and place on a cutting board. Cut the potatoes into long strips no thicker than 1.5 centimeters. After this, they can be left on a cutting board or transferred to a deep plate.

Step 2: fry the onion.

Turn the stove temperature to medium. Pour vegetable oil into a frying pan and place it on the burner. Transfer the chopped onion into the heated fat and fry for 3 - 4 minutes until translucent and lightly browned. To prevent the onion from burning, stir it periodically with a kitchen spatula.

Step 3: fry the mushrooms.

Next, add porcini mushrooms to the onions and continue frying the ingredients.

Cook them until all the resulting liquid has evaporated. This process will take 15 - 20 minutes, At the same time, do not forget to mix everything with a kitchen spatula.

Step 4: fry the potatoes.

As soon as most of the liquid has evaporated, add potato wedges to the pan, stir with a kitchen spatula and cover with a lid. Then lower the stove temperature and continue cooking. Through 10 - 15 minutes Stir the potatoes again and add salt to taste.

Fry the dish until fully cooked without a lid; as soon as the potatoes become soft and can be easily pierced with a knife or fork, you can turn off the heat.

Step 5: serve fried potatoes with mushrooms.

The dish is served hot. An excellent addition to it would be sour cream, chopped parsley or dill, as well as pickled green peas or cucumber. Moreover, it is not necessary to serve any meat dishes with it, since fried potatoes with mushrooms turn out to be quite filling. Cook with pleasure!

Bon appetit!

For this recipe, you can use any other mushrooms, such as chanterelles, boletus or champignons.

A dish made from new potatoes will be much tastier.

For a stronger aroma and taste, you can add various spices to the dish that are suitable for potatoes and mushrooms, for example, ground white pepper, marjoram, dried herbs or nutmeg.

To make your eyes less watery when cutting onions, rinse the knife several times under cold water.

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