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Fried potatoes with mushrooms step by step recipe. Fried potatoes with mushrooms

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 spacious, 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! Bon appetit!

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

Fried mushrooms with potatoes and sour cream

Ingredients:

700 g potatoes
500 g fresh mushrooms, preferably white ones
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.

A flavorful and satisfying dish that can feed the whole family. We offer you several recipes. Choose any of them and you can start cooking. We wish you good luck!

Potatoes fried with mushrooms in sour cream

Grocery set:

onion - ½ part of the head;
400 g butter;
green;
5-6 potatoes;
garlic clove;
2 tbsp. l. sour cream;
sunflower oil (unrefined).

Cooking instructions

First, let's go to the store to buy mushrooms. Butter is best suited for our dish. Let's start processing the mushrooms. Throw out the leaves. With the hat, carefully remove the slimy skin. Place the butter in a pan with salted water. We put it on the stove. We wait for the liquid to boil. We time it for 15-20 minutes. Place the cooked mushrooms in a colander. Rinse thoroughly. Let the liquid drain.
Peel the potatoes and cut into strips.
Remove the skins from the onion. We only need half the head. Cut it into half rings.
Peel the garlic. It needs to be chopped (preferably into cubes).
Place the garlic and onion in a heated frying pan with oil. Fry these ingredients.
When the onions acquire a golden hue, you can add boiled mushrooms, cut into halves. Next add sour cream. No need to stir.
When the sour cream becomes more liquid, add potatoes to the pan. Mix the ingredients. Salt. The dish should cook for another 15 minutes. So, fried potatoes with mushrooms are ready to be served and subsequently eaten. We wish you bon appetit!

Fried potatoes with mushrooms and onions

Ingredients:

2 medium onions;
½ cup sunflower oil + 2 tbsp. l. for frying;
potatoes - 1 kg;
spices;
5 cloves of garlic;
600 g of fresh mushrooms (preferably champignons).

How to prepare fried potatoes with mushrooms and onions:

We lay out the necessary products on the table. We will also need two frying pans - large and small.
We wash the vegetables with tap water. Place the mushrooms in a colander. Remove the skins from the onions and garlic. Now you need to grind it all. Cut the onion into half rings, the mushrooms into cubes, and the garlic into thin slices. Peel the potatoes. Fill it with cold water. It doesn't need to be chopped yet.
Fill a large frying pan with oil (1/4 cup). Turn on the fire. Add onion and garlic. Fry these ingredients for 5-6 minutes. As soon as the vegetables are browned, remove them with a slotted spoon. But there is no need to remove the pan from the stove.
Cut the peeled potatoes into strips. Heat the pan again. Add potatoes. Add the remaining oil in the glass. Fry the potatoes on high heat. Be sure to stir. As soon as a golden crust appears, reduce the heat slightly. You can salt the dish.
While the potatoes are frying, let's prepare the mushrooms. Take a small frying pan. Pour 2 tbsp into it. l. oils Warming up. Add chopped mushrooms. Fry until done. Don't forget to stir.
Add the fried mushrooms to the frying pan with the potatoes. Next we add onions, garlic and spices. Salt to taste. Turn off the fire. Mix the dish and serve.

Potatoes with mushrooms and cheese in the oven

Product List:

70-100 g cheese;
medium onion (optional);
3-4 tbsp. l. sour cream;
200 g of mushrooms (for example, chanterelles);
tomatoes - 4-5 pcs.;
a bunch of greenery;
5-6 potatoes;
spices;
sunflower oil.

Preparation:

Where to start? From potato processing. We peel it. Cut into strips. Place in a frying pan. Fry in oil until golden brown.
Peel the onion and chop it.
We wash the mushrooms in running water. We repeat the procedure 2-3 times. After this, cut the mushrooms into quarters.
Add chopped onion to the frying pan with the potatoes. We also put mushrooms and spices there. Salt. Fry until cooked, stirring the ingredients regularly.
Place potatoes and mushrooms in a baking dish. Place tomatoes cut into rings on top. We pour sour cream over it all. Then sprinkle with grated cheese and chopped herbs. Place the mold and contents in a preheated oven. We time it for 10-15 minutes. Then you can invite your beloved children and husband to the table.

Fried potatoes with mushrooms: recipe for a slow cooker

Required Products:

medium bulb;
2-3 tbsp. l. sour cream;
spices;
0.5 kg champignons;
garlic clove;
700-900 g potatoes;
half a carrot;
green;
1-2 tbsp. l. vegetable oil;
laurel - 2 leaves.

Instructions on how to prepare fried potatoes with mushrooms in a slow cooker:

Wash the champignons thoroughly. Let them dry. Cut into plates.
Peel the onion and chop into cubes.
Pour the above amount of oil into the multicooker bowl. Start the “Frying” mode. There is no need to set a timer. Once the onion has softened, you can add the chopped mushrooms. We also put grated carrots there. Fry these ingredients, stirring them with a special spatula.
We peel the potatoes. Cut into slices. Add to the bowl.
Mix spices, sour cream and salt in a small amount of boiled water. What's next? Pour this mixture over the vegetables. Find the “Extinguishing” program in the menu. I run it for half an hour. Close the lid of the multicooker. During the entire 30 minutes, the dish can be stirred only once.
After the beep sounds, taste the potatoes. If it is a little hard, then cook the dish in the “Stew” mode for another 10 minutes. Place the finished potatoes with mushrooms on plates, sprinkle with chopped herbs on top.

In conclusion

Now you know how to prepare fried potatoes with mushrooms in a slow cooker, on the stove and in the oven. In any case, the result is a fragrant and incredibly tasty dish.

Fried potatoes with mushrooms are a favorite dish in our country, from which a simply delicious aroma emanates.

Probably you simply cannot find a person in the world who would not love a simple dish to prepare – fried potatoes. Today we will tell you how to make crispy potatoes with a golden brown crust. You will definitely like this dish, because it goes perfectly with tender fried mushrooms. And the wonderful aroma wafting throughout the kitchen will awaken a beastly appetite in your household. We invite you to prepare traditional Russian fried potatoes with mushrooms. Fried potatoes with mushrooms, the recipes for which are in front of you, can be prepared with salted, pickled, dry or fresh mushrooms. Mushrooms can be used in cooking all year round. When preparing dry mushrooms, be sure to pre-soak them and rinse them from sand.

Ingredients for three servings:

500 g potatoes;
unrefined vegetable oil for frying;
fried or fresh, boiled mushrooms (200 g);
salt.

Recipe for fried potatoes with mushrooms:

Delicious fried potatoes with mushrooms consist of two main ingredients - fried potatoes with onions and boiled or fried mushrooms. Let's see how to put it all together from start to finish.

Of course, it is best to take forest mushrooms - boletuses, boletuses, fly mushrooms, porcini mushrooms; they give off a simply delicious aroma. But if you don’t have the opportunity to go into the forest and pick a basket of mushrooms, then ordinary store-bought champignons or oyster mushrooms will do.

First, let's prepare the mushrooms. Cut them into pieces and cook until tender in slightly salted water. Place the mushrooms directly into boiling water. Cooking time will be limited to 10 minutes, especially if you are preparing store-bought mushrooms. Place the boiled mushrooms in a colander or sieve and wait for the water to drain. Now you need to fry the mushrooms. Pour vegetable oil into a frying pan and add mushrooms there, fry over medium heat. When frying, the mushrooms will greatly decrease in volume. But do not dry the mushrooms until they become crackers.

In summer, this dish is best prepared with fresh potatoes. Cut the potatoes into strips and fry. Add the chopped onion to the dish and continue to fry the potatoes until tender. At the end of cooking, add salt and stir. Serve fried potatoes with pickles.

Fried potatoes with porcini mushrooms recipe

Surprisingly, fried porcini mushrooms with potatoes are most loved by tourists from other countries who come to our country. Caring housewives welcome dear guests with this dish and prepare it just for dinner for their family. If you become the owner of porcini mushrooms, which are considered valuable for their nutritional and taste properties, then be sure to prepare fried potatoes. As a result, you will get a wonderful delicacy.

Ingredients:

2 onions;
800 g potatoes;
300 g porcini mushrooms;
frying oil;

Recipe for potatoes with porcini mushrooms:

Peel the bulbs and rinse under running water. Next, on a cutting board, cut the onions into 4 parts, finely chop into thin pieces. Then transfer the chopped onions into any container. Now it's time to take on the mushrooms. If you have frozen porcini mushrooms, you must first defrost them, preferably naturally, without adding water. Then cut them into 3 cm pieces and fry, the mushrooms must be reduced in size. Wash potatoes under running water to remove sand. Using a special knife, peel the skins from the potatoes and cut them into long 1.5 cm pieces.

Place the stove on medium heat. Place a frying pan with a thick bottom on the fire and pour vegetable oil into it. First, put chopped onion in a frying pan and fry until transparent and golden brown. Stir the onion constantly with a small spatula to prevent it from burning.

Now the preparation of fried potatoes with mushrooms continues by frying the porcini mushrooms. Pour the mushrooms into the pan, add the onions and continue frying.

Cook the porcini mushrooms until the liquid has completely evaporated. This will happen within 15 minutes, mix everything with a kitchen spatula.

Now let's start frying the potatoes. As soon as most of the liquid has evaporated, place the potato wedges in the frying pan, stir them with a spatula and cover with a lid. Reduce the heat a little, but remember that the potatoes in our recipe should be fried, not stewed. After 10 minutes, stir the potatoes again and add salt. Afterwards, fry the dish until completely cooked, but without the lid. As soon as the potatoes are ready and can be easily pierced with a fork or knife, you can turn off the pan.

Fried potatoes with fresh mushrooms

Fried potatoes with champignons are quite simple to prepare. You only need an hour of time and the presence of champignons in the house. You probably know that they are sold in nearby supermarkets. Oyster mushrooms are also suitable for our recipe. As soon as the smell of fried mushrooms spreads through your apartment, you can be sure that all your family will run to the kitchen.

Ingredients:

3000 g onions;
1 kg of potatoes;
fresh mushrooms (oyster mushrooms, champignons);
50 g vegetable oil;
salt, garlic;
green.

Cooking recipe

Rinse fresh mushrooms, rinse them and dry them on a napkin. Cut mushrooms and onions into small cubes. Peel the potatoes and cut them into 0.5 cm pieces. Heat the frying pan over a fire, add vegetable oil and heat thoroughly.

Fry the onion until light golden brown. Add the mushrooms and fry for about 5 minutes, stirring constantly. Then add the potatoes and fry until fully cooked, about 25 minutes. At the end of frying, add salt to taste, crush one garlic clove, this will add piquancy to the dish. When serving, be sure to sprinkle with fresh finely chopped parsley or dill.

Fried potatoes with dried mushrooms

According to tradition, the peak of cooking fried potatoes occurs at the end of summer - beginning of autumn, when mushroom pickers begin to sell mushrooms collected in the forest, and many already go to the forest to pick mushrooms. But it is known that mushrooms can be stored dry, preparing them for future use throughout the winter. Therefore, even in cold weather, you can cook fried potatoes with dried mushrooms.

Ingredients:

50 g dried mushrooms;
700 g potatoes;
2 small onions;
30 ml vegetable oil;
parsley, dill, basil to taste;
salt, ground black pepper, garlic to taste.

Cooking recipe

Soak dried mushrooms in cold water for 2 hours. Then pour them into a small saucepan and fill them with the same water in which they were soaked and set to cook on the fire. Bring them to a boil and wait until they boil for 15 minutes.

While cooking the mushrooms, cut the onion into small cubes and fry in a frying pan until light golden brown. Remove the container with mushrooms from the heat, drain the water, pour cold water over the mushrooms again and rinse thoroughly. Cut the vegetables into small pieces, place them in a frying pan with the onions and fry, but only a little. Cut the potatoes into thin slices, add to the onions and mushrooms, cover with a lid and leave to simmer on the fire until the potatoes soften. Towards the end of cooking, salt and pepper the potatoes, add herbs and chopped or minced garlic.

Step-by-step recipe with photos: potatoes with mushrooms

Potatoes and mushrooms go well together. This dish is popular in many families. We love it for its simplicity, excellent taste and benefits. Due to the fact that champignon mushrooms are present here, we get a very nutritious and satisfying dish.

Mushrooms contain a lot of protein, which is easily absorbed by the human body. And in terms of protein content, champignons can be placed on a par with eggs and meat. So if you eat mushrooms more often than meat products, then you are not making things worse for yourself. The body receives its protein requirement.

Champignons contain essential amino acids: biotin, panthenolic and linoleic acids. They also contain vitamins such as C, D, B, H, as well as folic acid, potassium, calcium, phosphorus, and sodium. The amount of calcium and phosphorus in mushrooms can be compared to that found in fish. Therefore, champignons are still on par with fish, which is important for those who cannot regularly eat fish for some reason.

Champignon mushrooms are considered a dietary product because they contain a minimum of calories. One hundred grams contain only 27.4 kcal. So during a diet, this product will be appropriate. Mushrooms make excellent meat substitutes and are a good substitute for vegetarians. After all, protein and other useful substances are necessary for any person.

If you eat mushrooms regularly, then the likelihood of many diseases is reduced, namely, you protect yourself from heart attacks and atherosclerosis.

In cooking, champignons occupy a place of honor, and this applies to most cuisines of the world. They are baked, boiled, stewed, fried and pickled. In general, we can safely say that this product is universal. Many enterprising people grow such mushrooms in garages or basements, creating all the conditions for increasing the yield.

It’s worth talking about what products champignons are combined with. They will delight you with a great taste if you cook them with potatoes, chicken, other meats, vegetables, and also use them as a filling for baked goods, such as pizza or pies.

Let's prepare a very simple and ordinary dish - fried potatoes with champignons. This is the fastest way to satisfy your hunger and get a pleasant taste sensation after a working day.

Ingredients:

Potatoes – 400 grams;
Champignons – 300 grams;
Onion – 200 grams;
Salt, pepper to taste;
Vegetable oil.

Step-by-step preparation of fried potatoes with mushrooms:

We peel the potatoes. Cut it into long slices or as you like. Place in a frying pan with vegetable oil over medium heat.

Meanwhile, peel the onion, cut it into half rings, quarters or otherwise. We spread it over the potatoes, which have already browned a little.

Wash the champignon mushrooms and cut into pieces. You can make them not too thin and small, so that later you can feel the taste of the mushroom. Add them to the pan after the potatoes are almost or completely cooked. Add salt and possibly spices to taste.

Fry the potatoes and mushrooms for another five to seven minutes. Take a sample and remove from heat. Now the dish is ready. Agree, it is very simple and quick to prepare. Just twenty minutes or half an hour, and aromatic potatoes with mushrooms are already on the table. And it tastes simply great.

Potatoes with mushrooms can be prepared for the holidays or served for a family dinner. In any case, this dish will be appropriate. But this delicacy should not be given to children under three years of age; it is too heavy for a child’s body and will not be able to digest it normally.

Serve potatoes with mushrooms in combination with vegetables and eat for health!

Fried potatoes with pickled mushrooms recipe

If you have a couple of jars of pickled chanterelles or honey mushrooms in your cellar, be sure to prepare fried potatoes with these mushrooms.

You will need:

600 g potatoes;
0.5 cans of pickled mushrooms;
1 onion;
fresh dill, salt;
vegetable oil.

Recipe for potatoes with pickled mushrooms.

Fried potatoes with mushrooms, the photo of which is in front of you, will be very tasty in combination with salted mushrooms. Wash and dry the pickled mushrooms. After peeling, cut the onion into thin slices, peel and rinse the potatoes.

Take two frying pans and heat vegetable oil in them. Place mushrooms in one and potatoes in the other. Fry the mushrooms until golden brown. Mix everything in each pan separately.

Add the onions to the mushrooms and fry for a couple more minutes. Transfer the onions and mushrooms to the potatoes, stir and fry until fully cooked. Season the finished dish with sprinkled herbs and serve. Fried potatoes with canned mushrooms are ready.

Bon appetit!

Fried potatoes with frozen mushrooms recipe

This tasty dish is sure to make a delicious dinner for you. Caring housewives probably managed to stock up on mushrooms in the fall, so that in winter they would have something to please the whole family.

Ingredients:

3-4 tbsp. sour cream;
1 kg of potatoes;
2 tbsp. mayonnaise;
vegetable oil for frying;
500 g frozen mushrooms;
boiled water.

Cooking recipe

Take a good frying pan with thick walls, preferably aluminum. Heat a small amount of oil in it so that it is not liquid, since you will be placing the mushrooms frozen. Fry the mushrooms for 5-7 minutes, and at this time cut the potatoes. Add 2 tbsp to the mushrooms. sour cream and let them fry a little. Now it's time for the potatoes. Add vegetable oil if necessary. As soon as the potatoes become soft, mix mayonnaise and sour cream in a cup, add boiled water to the potatoes. We turn off the fire and let the potatoes brew. It will turn out very tasty.

Fried oyster mushrooms with potatoes

We offer you an original recipe for making fried oyster mushrooms with potatoes. No one can refuse this dish.

Ingredients:

1 onion;
400 g fresh oyster mushrooms;
a few tablespoons of vegetable oil;
1 kg of potatoes;
table vinegar.

Cooking recipe:

Place fresh oyster mushrooms in a frying pan and simmer for several minutes in their own juice. Now add a bunch of chopped green onions, vegetable oil and two tablespoons of vinegar to taste to the mushrooms. Simmer until the liquid has almost completely evaporated. Afterwards, chop them as finely as possible or, better yet, pass them through a meat grinder, mix with chopped onions, slightly fried in vegetable oil, and add salt. Now place the potatoes and mushroom onion mixture in the pan and fry the potatoes until golden brown. Bon appetit!

Fried potatoes with mushrooms: calories

Having prepared a delicious dinner, slender housewives will probably think about how many calories there are in fried potatoes, and even with mushrooms. After all, the end result is that everything is fried. So, for your attention, fried potatoes with mushrooms: calories.

If you take potatoes in portions, it turns out that potatoes with mushrooms have 89 calories, including 9% proteins, 61% carbohydrates, 30% fats. If you count calories in 100 grams, you get the following: 102.7 calories, including 12 g carbohydrates, 4.5 g fat, 2.3 g protein. As we can see, potatoes are not high in calories at all and are quite suitable for those who are watching their figure.

You can add any mushrooms to the potatoes. Champignons and oyster mushrooms, as well as boletus, boletus and aspen mushrooms can be used without pre-treatment. But it is recommended to first boil the rest of the forest mushrooms in salted boiling water for 20–30 minutes so that the bitterness goes away.

Ingredients

1 onion;
a few tablespoons of vegetable oil;
500 g mushrooms;
1 kg of potatoes;
salt - to taste;
1 bunch of dill.

Preparation

Ingredients

1 carrot;
1 onion;
1 kg of potatoes;
400 g mushrooms;
salt - to taste;
ground black pepper - to taste;
3 tablespoons of vegetable oil.

Preparation

Grate the carrots on a coarse grater. Cut the onion into half rings, and the potatoes and mushrooms into large pieces.

Place the prepared ingredients in a bowl, add salt, pepper and oil and stir. Place everything in a baking bag and seal the edges tightly.

Place the sleeve on a baking sheet or baking dish. Make several holes in the bag to allow air to escape. Place in an oven preheated to 200°C for 40–50 minutes.

If you want the potatoes to brown, cut the top of the bag 10-15 minutes before the end of cooking.

Ingredients

1 onion;
1 carrot;
2–3 tablespoons of vegetable oil;
500 g mushrooms;
1 kg of potatoes;
water;
salt - to taste;
ground black pepper - to taste;
2 dried bay leaves.

Preparation

Cut the onion into small cubes and grate the carrots on a coarse grater. Heat the oil in a deep frying pan and fry the onion until soft. Then add carrots and fry lightly.

Cut the mushrooms into small pieces and add them to the vegetables. Cook, stirring, over medium heat until lightly golden brown.

Coarsely chop the potatoes. Place it in a frying pan and add hot water until the pieces are almost completely covered. Simmer over medium heat, covered, for about 20 minutes until soft.

5 minutes before the end of cooking, add salt, pepper, bay leaves and stir. You can also use other seasonings to suit your taste. Before serving, leave the finished dish covered for 15–20 minutes and remove the bay leaves.

iamcook.ru

Ingredients

For 2 pots:

4–5 potatoes;
1 onion;
200 g mushrooms;
2 tablespoons vegetable oil;
salt - to taste;
ground black pepper - to taste;
4 tablespoons of sour cream;
4–5 tablespoons of water;
2 tablespoons butter.

Preparation

Cut the potatoes into slices, the onions into half rings, and the mushrooms into large pieces. Lightly fry the onions and mushrooms in hot vegetable oil until golden brown.

Place some of the potatoes, onions and mushrooms in the pots. Repeat layers, seasoning with salt and pepper. The top layer should be potatoes.

Mix sour cream and water until smooth. Place a spoonful of butter on top of the potatoes and pour sour cream sauce over them.

Close the pots with lids and bake for 30 minutes at 200 °C. Remove the lids and cook for another 10 minutes to brown the potatoes.

Ingredients

2 tablespoons flour;
600 ml milk;
salt - to taste;
ground black pepper - to taste;
1 teaspoon dried thyme;
3 cloves of garlic;
1 onion;
1 kg of potatoes;
500 g mushrooms;
200 g hard cheese.

Preparation

In a frying pan, stirring lightly, lightly fry the flour until golden brown. Pour in the milk little by little, whisking constantly to avoid lumps. Season the sauce with salt, pepper and thyme.

Finely chop the onion and garlic. Add the vegetables to the sauce, stir and cook for another 5 minutes over low heat.

Cut the potatoes into thin slices, and the mushrooms into slices or small pieces. Grease a baking dish with butter. Place half the potatoes there, spread the mushrooms on top and brush them with half the sauce.

Add the remaining potatoes and spread the other half of the sauce over them. Bake at 190°C for approximately 45 minutes. Then sprinkle the dish with grated cheese and cook for another 10 minutes.

Ingredients

4–5 large potatoes;
150 g of mushrooms (champignons are best);
½ bunch of dill;
salt - to taste;
ground black pepper - to taste;
2-3 tablespoons of vegetable oil.

Preparation

Make several transverse deep cuts on each potato at a distance of approximately 5 mm from each other. To avoid accidentally cutting the potatoes completely, place wooden sticks under them.

Cut the mushrooms into small cubes. Mix them with chopped dill, salt and pepper. Carefully stuff the mushroom filling into each cut of the potato.

Place the stuffed potatoes on a lined baking sheet and brush with oil. Cover with a second sheet of foil and place in an oven preheated to 200°C for 30–40 minutes. Then remove the foil and cook for another 5-10 minutes until the potatoes are browned.

Roasting may take longer depending on the size of the vegetables. Pierce the potatoes with a fork or knife: if they are soft, you can remove them from the oven.

Ingredients

350 g mushrooms;
1 onion;
1 tablespoon butter;
1–2 tablespoons vegetable oil;
1 kg of potatoes;
water;
salt - to taste;
¼ teaspoon ground nutmeg;
2 dried bay leaves;
120 g sour cream;
1 bunch of dill.

Preparation

Cut the mushrooms into large pieces and the onions into small cubes. Melt butter in a deep frying pan and add vegetable oil. Fry the mushrooms until golden brown. Add onion and cook until soft.

Place potatoes, cut into large cubes, into the pan. Pour in enough hot water to cover the potatoes almost completely. Add salt, nutmeg and bay leaf and simmer over medium heat for about 20 minutes until the potatoes are soft.

Pour 4-5 tablespoons of warm water into the sour cream and stir. Add to potatoes and mushrooms and simmer for another 5 minutes. At the end of cooking, add chopped dill, stir and remove the bay leaf.