Who will find the strength to refuse tasty stewed potatoes with mushrooms? This cooking option is no less popular than its fried counterpart. Stewed potatoes not only have fewer calories, but also end up being incredibly tender. If you don’t really like fried potatoes and mushrooms, we offer stewed potato recipes with mushrooms in various variations. Sometimes, however, you have to resort to the help of a frying pan, but this is done solely in order to give the dish brighter shades of taste and aroma. Would you like to know in all details how to stew such potatoes with meat, sour cream, using the dishes in which it is most convenient to cook in your case? Read this selection of simple but interesting cooking methods. And even if your family doesn’t really like mushroom dishes, stewed potatoes with champignons will definitely like it.
Cook in a pan
Cooking potatoes with mushrooms according to this recipe is very easy. Taste will please not only you, but also your family choosers. For potatoes stewed with mushrooms in a pan, the following set of products is required:
- one and a half kilograms of potato tubers;
- 400 grams of champignons;
- one large onion;
- one carrot (large or medium);
- a pair of laurel leaves;
- salt to taste;
- lean fat to fry some ingredients.
First we process and prepare all the products
Peel the potato peel and wash the tubers in cold water. Pour them with the same water until we start cooking. We do with carrots as follows: wash, clean, chop. You can cut carrots into segments or circles, or you can just use a grater of any fraction. We wash the mushrooms, dry them and cut. For stewed potatoes with mushrooms (champignons) it is better to cut them with medium plates. But any other method is perfect. The main thing is not to grind the mushrooms too much, they are noticeably boiled during the cooking process, keep this in mind.
Cooking technology in a pan of stewed potatoes with champignons
We cut root vegetables into cubes and put them in a pan, in which we will prepare the dish. Pour potato cubes with cold water. She must cover them. Do not pour too much liquid, otherwise you will get mushroom soup. Place the dishes on a stove with medium temperature. Until the potatoes arrive, we will be engaged in the frying of vegetables and mushrooms.
Grind the onion the way we like and sprinkle it on a heated skillet with vegetable fat. Cook over medium heat until soft. Once the onion has become transparent, we introduce a carrot to it. Stir foods over medium heat. When the carrot turns red, pour out our champignons and again fry the whole composition. Continue the action until all the mushroom liquid has evaporated. You can slightly salt the contents of the pan. However, do not forget, stewed potatoes with mushrooms will also be salted, but a little later.
So the potato begins to boil. The best time to add laurel. We cover the pan with a lid and cook potato cubes on a very moderate fire. In the finished potato we introduce everything that we have in the pan. Mix right in the pan and warm up for a couple of minutes. We try on salt. If it is not enough, we add up. The dish is ready.
Prefer a more liquid option - add a little more water at the beginning of potato cooking, a thicker one - less liquid.
In sour cream
Sour cream sauce ennobles the appearance of the dish and makes its taste more tender. We also cook stewed mushrooms with potatoes in sour cream. First of all, look in your bins and check if the following set of products is available in sufficient quantity:
- the main character of the dish is potatoes, we need 7-8 tubers;
- champignons - you need 500 grams;
- aromatic oil, not aromatic - at least 100 milliliters;
- sour cream product - 150 milliliters;
- one carrot is large;
- salt to taste;
- still need meat broth - how much will take the volume of dishes;
- two onions;
- favorite herbs and various spices suitable for mushroom dishes.
Before you start creating a dish, remove the best thick bottom pan with high sides from the cabinet. Cooking stewed potatoes with mushrooms in a pan, so in this case, without this dish, it's just nowhere. And now - directly to the cooking steps.
Simple steps
Step one. We clean, wash and chop the mushrooms. It is better to chop them with wide plates, but not fundamentally.
Step Two We peel the peel from potato root vegetables and, cutting them into small bars, slices or large cubes (as you prefer), leave in clean water before we need the potatoes.
Step Three Peel the bulbs, rinse and shred. Wash carrots, clean and chop. You can use a grater.
Fourth step. We heat the vegetable oil in a frying pan and put the whole norm of champignons in it. We cook them at a moderate temperature until half cooked. When the mushrooms reach the desired condition, we introduce all the onions and carrots to them. Stir and simmer further under the lid. Add pepper and salt to the vegetable mixture. Keep the whole mass on fire until soft.
Fifth step. Pour sour cream into a mixture of mushrooms and vegetables. Following the sour cream product, we send the potatoes. Stirring, salt and flavoring with spices, stew the dish over low heat. Readiness is determined by potatoes. When this ingredient is ready, then turn off the stove. You can call everyone to the table.
Cooking stewed potatoes with champignons in a slow cooker
A convenient thing is a multicooker. While cooking, you can do something else. Let's try potatoes with mushrooms from a slow cooker. Appreciate its taste.
Two onion heads are peeled and chopped arbitrarily, but not too large. Of course, it will be prettier to cut it into half rings. With carrots (1 piece) we carry out cleaning and grinding manipulations. We will prepare salt, seasonings, 200 milliliters of cream and 100 milliliters of vegetable oil.
Peel the potatoes. We cut it arbitrarily.
We wash the mushrooms. We clean their legs below, cut off the excess.
We turn on the device and pour vegetable fat into its bowl. We set the "Frying" mode and, as soon as the slow cooker warms up, we fry onions and carrots in oil. Their processing time is up to ten minutes. Transparency and goldenness - these are the criteria by which the readiness of onions is determined. At this time, and carrots will reach the desired condition.
Add mushrooms to vegetables and fry the entire contents of the slow cooker for five minutes, stirring.
Slightly add the dish and now we introduce the prepared potatoes, spices and laurel leaf. Mix again. Without changing the regime, we continue cooking potatoes for about five minutes.
The final procedure. Pour the cream into a bowl with vegetables and mushrooms. Stir slightly and try on the salt. If salt was not enough, bring the dish to your taste preferences.
Close the kitchen appliance. We set the "Extinguishing" program or a different program suitable for temperature. Cooking stewed potatoes in a creamy sauce will be forty minutes. As soon as the process is completed, the multicooker will let you know about the readiness of the dish with a sound signal.
Mushrooms, meat and potatoes - an amazing combination of products
But this version of stewed potatoes (with meat and mushrooms) will especially appeal to men. They tend to prefer something more substantial. Both men and women will agree with men: it is difficult to resist and not try this nutritious dish. To cook it, we need the following components:
- half a kilogram of meat: take what is more sweeter, it can be chicken and pork tenderloin;
- fresh champignons (or frozen) - 300-400 grams;
- potatoes - two kilograms;
- onions - one large head or a couple of smaller ones;
- one carrot;
- salt, various seasonings, spices (which are available);
- if desired, you can enter the stalks of leeks and other herbs;
- clean water is also required - how much will the dish take;
- vegetable oil - for food storing.
Meat preparation
Preliminary preparation of this ingredient will depend on what kind of meat the cook selected. In any case, we give recommendations for pork and chicken. Trim all films and other inedible items from the meat. Rinse thoroughly in cold water. Grind it into the same medium-sized cubes. The meat is prepared. While we set it aside and deal with the remaining elements of the dish.
How will we cook further
Washing carrots and potato tubers. We clear from an external peel. Remove the husk from the onion and rinse it in cool water. We wash the mushrooms and, if necessary, also clean them. Cut champignons into quarters. If desired, the mushrooms can be chopped stronger.
Grind carrots using any grater. We cut potatoes as we want.
And now we put on our stove a deep frying pan with a thick bottom and walls. In such dishes, you get a very tasty potato stew with champignons and meat. We warm it by pouring oil.
Pour meat into hot oil. Fry until all the meat pieces are browned. Salt, cover and simmer, stirring, until tender.
Add onions and carrots to the finished meat. When the carrot softens, add mushrooms to the pan. Fry the contents until half ready for the mushroom ingredient.
Enter the potatoes. Add the required amount of water. Season with salt and spices. Cover and simmer until potatoes are cooked.