Potatoes with champignons - a classic of the culinary genre. Root vegetables are perfectly combined with mushrooms, no matter how they are cooked. This hearty, tasty, aromatic and nutritious dish is baked in the oven, stewed, fried and made at the stake. Thanks to the many ways of cooking, everyone will definitely like such a meal!
The huge advantage of the dish is that making it is not only simple, 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 appropriate cooking method. And the recipes of 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 tasty dish. Who doesn’t like the traditional Russian delicacy - fried potatoes? And if this dish is cooked with mushrooms, then this is generally a holiday! A recipe for fried potatoes with mushrooms and a photo will help to 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.
Ingredients for Making a Quick Dinner
- A pound of champignons.
- Two medium sized onions.
- A kilogram of potatoes (preferably young).
- Salt, ground black pepper.
- Fresh greens (useful for decoration).
- Refined vegetable oil.
The detailed process of creating a simple but very tasty dish
The recipe for fried potatoes with mushrooms in a pan begins with the preparation of all the ingredients. Root crops should be peeled and then rinsed thoroughly under a tap. Place the ingredient in a deep bowl and add water. This is necessary so that the vegetables do not darken while the rest of the products are prepared.
Mushrooms should be thoroughly washed and cut into plates of medium thickness (about 3-4 millimeters).
Pour vegetable oil into a deep pan, then send the container to the fire. When the fat warms up well (a characteristic crackle indicates this), put the prepared champignon plates in it. Fry over high heat for 3-4 minutes, stirring occasionally.
Remove rosy mushrooms from the pan and temporarily set aside.
Cut the potatoes into cubes, straws or semicircles with a thickness of about 1 centimeter. In the pan where the mushrooms were fried, add a little oil and warm it up again. Send potato slices to hot fat. Fry for 7-10 minutes over high heat. All this time, the contents of the pan should be stirred occasionally to avoid burning.
Prepare the onion. It must be freed from the husk, rinsed, and then cut into half rings or cubes. Add the onions to the pan to the roast potatoes.
Reduce the heat to medium and stirring occasionally, fry the root crops until cooked. A few minutes before the end of the process, you need to salt and pepper to taste, add mushrooms to it and mix thoroughly.
Well that's all! As you can see, the recipe for potatoes with mushrooms in a pan is very simple, and cooking takes very little time. The hot dish can be distributed on plates and sprinkled with finely chopped greens.
Oven mushrooms and potatoes recipe
Such a dish not only diversifies the daily menu, but also decorates any holiday table. Delicious crumbly potatoes with mushrooms under a gentle cheese cap will melt the heart of any gourmet. Already during the preparation of this dish, you can feel such an aroma that saliva will simply flow. And nobody will refuse to taste this yummy, including the smallest picks. A recipe for potatoes with champignons (with photo) will help create a truly luxurious dish worthy of a royal table!
Appetizing foods:
- three medium sized onions;
- 750 grams of champignons;
- ten medium potatoes;
- 250 grams of hard cheese;
- 10 grams of dried basil;
- a small bunch of fresh dill;
- ground black pepper, salt;
- vegetable oil.
Cooking Guide for Baked Mushrooms with Potatoes
First of all, you should turn on the oven 180 degrees so that it has time to warm up well.
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 onions in 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 salt and pepper to taste. The next layer is champignons. They should also be sprinkled with pepper and salt. The last layer is onion. It should be sprinkled with dried basil and lightly sprinkled with vegetable oil.
Send the mushroom and potato dish to the hot oven for 40 minutes.
While the ingredients are baked, prepare the rest of the products. Rinse the dill, dry and chop finely. Grind a piece of cheese on a coarse grater.
After the specified time, remove the form from the oven. Sprinkle the surface of the dish with grated cheese and chopped dill. Return the form to the oven for another 15 minutes. During this time, a golden crust should form on the surface of the dish.
Serve the champignons with potatoes to the table in a hot form directly in the form, or previously distributing them to portioned plates.
Tasty tubers stewed with mushrooms
Another cooking option, which is no less popular than previous recipes. Stewed potatoes with mushrooms are very tender, rich, satisfying and mouth-watering. To make the dish even more delicious, to prepare it, you should use a cauldron, ducklings or other dishes with a thick bottom and walls.
Ingredients for stewed potatoes with mushrooms:
- a pound of potatoes;
- a quarter kilogram of champignons;
- one small carrot;
- two lavrushki;
- one small onion;
- salt, a mixture of peppers, dried herbs;
- hot water;
- 50 milliliters of vegetable oil.
Cooking a hearty meal
Prepare all the vegetables. Peel onions, carrots and potatoes, and then rinse. Grind the ingredients in any convenient way. Onions can be chopped in half rings, carrots - grated, and cut the potatoes into medium-sized cubes.
Wash and chop mushrooms with 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 vegetable oil into thick-walled dishes. Send the container to the stove and heat well. Put onion in hot oil. Fry over medium heat, stirring occasionally, until golden brown, then add carrots. Cook together for another 5 minutes. To the prepared roast, send the mushrooms and mix all the ingredients well. Cover the pan, reduce heat slightly and continue cooking for another 15 minutes.
It was the turn of the potato. 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 the parsley, a mixture of peppers and salt. 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. Stew for about 30-40 minutes until the 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
Potatoes with champignons - one of the easiest to prepare dishes. Even a novice in such a difficult matter as kitchen art can cope with it. However, there are several recommendations that will help to make the taste of the dish more saturated, and the look appetizing.
- The quality of food directly depends on the variety of potatoes. For frying, you should choose the species that contain the least amount of starch (for example, "gala", "early Zhukovsky", "impala"). For stewing or baking, it is better to take more crumbly varieties (Lugovskaya, 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. An overly stale product has an unpleasant “rubber” flavor, so the appearance of mushrooms can tell a lot.
- To make the taste of the dish more vivid, just add your favorite spices to it. However, one should be careful here. Too saturated spices will simply clog the delicate taste of the mushrooms themselves.
Enjoy your meal!