home Audience 6 Fried potatoes with mushrooms and onions. Fried potatoes with mushrooms and onions recipe with photos

Fried potatoes with mushrooms and onions. Fried potatoes with mushrooms and onions recipe with photos

Today I will share with you a recipe for making fried potatoes with mushrooms! But not simple, but rosy, aromatic, with a crispy crust and a juicy center. This will not just be a porridge-like potato mass - each slice of potato fried in a frying pan will hold its shape perfectly and not fall apart.

It would seem that it could be simpler than frying potatoes... But even here, every housewife has her own secrets and tricks so that the finished dish will pleasantly surprise the family with the result. So in today’s recipe for fried potatoes with mushrooms, I will share mine with you. Try it and you may never cook this tasty and satisfying dish the same way again!

Ingredients:

Potatoes (1 kilogram) Boiled wild mushrooms (400 grams) Onions (200 grams) Vegetable oil (150 milliliters) Dill (1 bunch) Table salt (1 teaspoon) Ground black pepper (1 pinch)

total dish - 1656 kcal.
in 100 grams - 151 kcal.

Cooking the dish step by step with photos:

To prepare delicious fried potatoes with mushrooms, we will need potatoes, boiled wild mushrooms, onions, fresh dill, refined vegetable oil (I used sunflower oil), salt and ground black pepper. If you want, you can additionally use fresh chopped garlic, which is added at the very end of cooking along with dill. Of course, if there are no forest mushrooms, you can take champignons or oyster mushrooms, but it will have a completely different taste and not the same aroma.

I always fry mushrooms separately from potatoes so that the potato slices do not get soggy and stick together. If you have fresh mushrooms, you need to first sort them out, peel them and boil them in lightly salted water for half an hour after boiling. Then you need to put them on a sieve to remove excess liquid. Pour 50 milliliters of vegetable oil into the frying pan and let it warm up well. Meanwhile, peel and finely chop the onions. Place boiled mushrooms in hot oil (the better you strain them from the liquid, the less they will splatter when frying) and chopped onions. Fry uncovered over medium heat, stirring occasionally, until golden brown.

While the mushrooms and onions are cooking, peel the potatoes. A lot depends on the variety. To be honest, I don’t know which one we have, but we are very pleased. The potatoes are large, yellow, not soapy, without eyes, very tasty and aromatic. Then I’ll ask my parents what it’s called - they grow it in their dacha. To prevent the tubers from darkening, place them in cold water.

We cut each potato into fairly large cubes, which we also put in cold water. Then we thoroughly rinse under running water to wash away excess starch - it is because of this that the potatoes begin to stick together and fall apart when frying.

Now you need to dry the potato cubes with a paper towel or napkins. Try to ensure that there is virtually no moisture left on the potato slices.

And now the mushrooms and onions are ready - the onions have become golden brown and the mushrooms are perfectly fried. For now, you can transfer them to a plate or leave them in the pan if you have another suitable one.

I have one favorite frying pan, so I washed it after the mushrooms and wiped it dry. Pour 100 milliliters of odorless vegetable oil into it, which we also heat very well. As soon as a characteristic light, barely noticeable smoke appears above the oil, you can lay out the potatoes. Fry it uncovered over medium heat until the bottom part is browned. What's the secret to keeping fried potatoes from falling apart and turning into stews? It's simple: you need to stir it as little as possible and add salt at the very end of cooking. During the entire frying period, I stir it 3-4 times, and even then, very, very carefully. Well, don’t skimp on the butter—potatoes love it very much.

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 disappears from them.

Ingredients

Preparation

Ingredients

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

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.

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Ingredients

For 2 pots:

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

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

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.

With potatoes - this is a dish that at first glance may seem simple and ordinary. But if you resort to some culinary secrets, it can acquire a completely unusual taste.

Ingredients

Before talking about some of the features of preparing such a dish as mushrooms fried with potatoes, you should clarify what the traditional recipe is. So, firstly, you will need potatoes, and secondly, mushrooms. Any will do - chanterelles, white mushrooms, honey mushrooms, champignons. And it doesn’t matter what they are - dry, fresh, pickled or frozen. You will also need vegetable oil. Some gourmets, of course, use olive oil, but it is not suitable in this case - it will interrupt the aroma of mushrooms. Onions are also often used as an additional ingredient. By the way, it is worth noting the number of products. It all depends on the desires of the cook. The dish will be more flavorful if you add more mushrooms.

Classic recipe

Fried mushrooms with potatoes are very easy to prepare. So, initially the vegetables need to be peeled. Then rinse fresh mushrooms with water and dry. Next, they will need to be cut into small cubes and the onions in the same way. The next step is peeling the potatoes. There are no clear limits regarding cutting - everyone cuts potatoes the way they like. You can use cubes, bars, rings - in principle, it doesn’t matter. By the way, before you start cooking (directly frying), you should wash both the onions and potatoes. This will make the dish healthier. Washed onions will not taste bitter, and excess starch will be washed out of the potatoes. Now about the preparation. Heat the frying pan well over the fire, then pour oil into it. You should not get carried away, otherwise the mushrooms fried with potatoes will turn out too fatty. After the frying pan is hot and the oil is hot, you will need to fry the onion - just a few minutes so that it becomes soft and acquires a light golden crust. Then add the mushrooms and, stirring them occasionally, fry for about five minutes. Then add the potatoes and keep the pan on the fire for about 20 minutes. Halfway through cooking, add salt and pepper to the dish. The result is aromatic and tasty potatoes with mushrooms (fried). A photo of such a dish awakens the appetite, and the aroma simply drives you crazy - it’s not for nothing that it is popular.

The secret of exquisite aroma

What can't a kitchen exist without? Without spices and seasonings, this is known to any more or less experienced cook. And it’s also hard to imagine cooking fried potatoes with mushrooms without spices. Of course, even without spices a good dish will turn out, but spices make it completely special. If you add just a pinch of aromatic Italian herbs, you can make ordinary potatoes more sophisticated. A spicy mixture of dried olives, thyme, nutmeg, herbs, tarragon - the aroma of these additives is revealed in the dish. By adding suneli hops, you can also achieve an exquisite, sophisticated taste. Despite the fact that this seasoning is used primarily in Georgian cuisine, it would also be appropriate in potatoes with mushrooms. In general, you can experiment endlessly with spices; the main thing in this matter is not to overdo it. If you add too much curry or red pepper, this dish will simply be impossible to eat. You need to feel in moderation.

Sauces

As you can see, if you bring a little imagination into your cooking, you can prepare absolutely extraordinary fried mushrooms and potatoes. The recipe is quite simple, but it can be complicated. The taste will also change accordingly. You will get an incredibly tasty treat if you season the potatoes and mushrooms with tomato paste in the middle of cooking. Don't think it's going to be a stew. Not at all, you just need not cover it with a lid. Then the potatoes and mushrooms will acquire a rich color and crispy crust. And, of course, the taste will change. Just remember that tomatoes have a distinct taste. Therefore, there is no need to literally “fill” the frying pan. Some people who like a refined, delicate taste season the dish with sour cream. Only in this case should you stew the mushrooms in it before adding the potatoes - this will be better.

Additional Ingredients

Peppers, tomatoes, chicken fillet, cheese - you can add anything you like to this dish. If you want to make it more satisfying, then chicken fillet would be appropriate, which should first be fried until fully cooked and added to the potatoes 5 minutes before you need to remove the frying pan from the heat. Vegetables will make this summer treat, bright, elegant and fresh. If you grate 200-300 grams of cheese a few minutes before it’s ready and sprinkle the potatoes on top, then cover with a lid and let it sit on the fire for 2-3 minutes, the cheese will melt and you’ll get a casserole. In general, you can endlessly experiment with this dish and bring something new to the recipes. The main thing is that the products are in harmony with each other.

We haven’t gone into the forest anymore yet. But then we were treated to a small bucket of mushrooms, and we immediately wanted to fry them with potatoes. Moreover, they recently dug up a bush and there are about 6 young fruits.

Of course, we also love it fried and onions. Sometimes I want variety and I cook it in sour cream or with milk. In general, today we will talk only about this beloved dish.

How to properly fry tubers to get a roast.

Rinse the chopped potatoes with cold water to remove starch. This step will prevent the slices from sticking together.
Before putting the pieces into hot oil, the washed potatoes need to be warmed. After all, if cold gets into hot, the oil will lower its temperature and the frying will not stick. Therefore, fill the bushes with hot water from the kettle for 1 minute.
Just pour it into hot oil.
Cook without a lid. If we immediately close the pan, we will get soft pieces that will quickly begin to fall apart. There can be no talk of any crust here. This is due to the fact that hot steam accumulates on the lid, which, when cooled, turns into droplets and goes back into the frying pan. This is such a vicious circle.
There is no need to mix the pieces immediately; the sides should stick together.
Salt the potatoes only at the very end, about three minutes before the end of frying.
Onions and mushrooms are fried separately. Because they release a lot of moisture, which will prevent frying from occurring. If you combine all the products, then everything will simply go out. Of course, it will also be delicious. But this will be a completely different dish.

Do you know that in Europe they love chanterelles? And all because these mushrooms have no similar analogues and it is difficult to make a mistake with them. In Russia, they love all types, and chanterelles are respected for their taste and cleanliness. Agree, they are not that difficult to wash.

But, this type of mushroom belongs to the lamellar type, such as the fly agaric. That's why I prefer to boil it first. I think that this is how excess bitterness comes out of it and everything that could not be washed out. But if you wish, you can simply tear them into pieces with your hands and fry them.

We will cook in two pans to save time.

Ingredients:

chanterelles – 300 g,
sour cream – 500 g,
potatoes – 4 pcs.,
onion – 1 pc.,
1 tsp ghee.

Boil the chanterelles in salted water to remove the bitterness and dirt. But you don’t have to do this, but simply tear the large fruits into pieces. But we cook. Then we put them on a sieve and wait for them to dry. During this time, let's take care of the potatoes.

Chop the onion and fry it for 3 minutes in hot melted butter. You can also use vegetable, but it tastes better with melted.

Then we’ll add chanterelles to them. Fry for 10 minutes to remove all excess moisture from the mushrooms.

Place a little melted butter in another frying pan (it can be replaced with vegetable oil) and heat it up.

Cut the potatoes as desired. Then pour the pieces into the oil. They should sizzle immediately.

As soon as the escaping moisture stops crackling, add the chanterelles and onions there.

Fry over medium heat for 10 minutes.

Spread the sour cream.

Reduce heat and simmer for 10 minutes. Taste for salt, add salt and turn off.

New fried potatoes with champignons in cream

How we all love new potatoes. Even small fruits are eaten instantly with butter. And if you add mushrooms to it, you won’t be able to pull the children away from their plates by the ears.

Let's take some champignons. If you have them frozen. Then, first of all, defrost them and drain the melted ice. You can even squeeze the championes a little with your hands.

Ingredients:

potatoes - 5 tubers,
1 onion,
butter - 35 g,
sunflower oil – 1 tbsp.,
235 ml. cream (can be of any fat content),
champignons – 250 g,
1 tsp sweet paprika,
salt, black pepper to taste,
dill greens.

Let's start by washing all the mushrooms and potatoes.

Finely chop the onion.

Melt the butter in a frying pan and add vegetable oil to it. Let's wait a couple of minutes for it to warm up.

Add the onion and fry it for 5 minutes until transparent. Add the champignons to the onion and fry for 7 minutes. So that moisture comes out of them.

Cut the potatoes into pieces. And we'll send it to fry with mushrooms. After 10 minutes, reduce the heat and add salt and pepper. Let's introduce paprika.

Fry, stirring occasionally, for another 20 minutes. Check the potatoes for doneness. If it is soft, then pour in the cream.

Bring to a boil and cook for another 5 minutes.

At this stage, the mass needs to be mixed. If desired, add seasonings, chopped herbs or cheese.

Simple recipe with meat

Men love this recipe. After all, it is very high in calories, which means it is nutritious. However, this dish is also easy to prepare.

Take any meat: beef, pork, lamb, turkey. It also turns out very tender with chicken.

Ingredients:

meat – 0.3 kg,
mushrooms – 0.3 kg,
garlic – 4 cloves,
Bay leaf,
potatoes - 6 pieces.

Cut the meat into pieces, salt and pepper. Leave it aside to soak.

Peel the garlic and finely chop it.

Fry the meat in a heated frying pan. First on high heat, then finish cooking on low.

It should release some clear juice and lighten in color. It's even better when it's cut into small pieces that break down into fibers in your mouth and are easy to chew.

During this time, cut the potatoes randomly. We rinse it under running water and dry it on a paper towel.

Fry it in a separate frying pan under an open lid.

Cut the mushrooms (very tasty with porcini mushrooms) into pieces and fry. When they evaporate the moisture, add pieces of onion and garlic.

You can use one frying pan, just cook the ingredients one at a time. Then combine all the ingredients, mix and add spices.

Check the readiness of the food and serve. It’s very tasty when you sprinkle these potatoes with fresh herbs and serve them with mayonnaise.

How to fry potatoes with wild (ceps) mushrooms - Lenten recipe

A simple Lenten recipe enjoys the greatest recognition. It's quick, easy to prepare, and very tasty.

We will need:

porcini mushrooms (any forest mushrooms),
1 onion,
2 cloves of garlic,
vegetable oil,
salt,
dill.

Clean, wash and cut the mushrooms.

Boil them in salted water for 10 minutes. Drain in a colander and wait for the water to drain well.

Cut the onion and garlic cloves into pieces. And we begin to fry them.

This lasts 3 minutes, then add dried mushrooms to them. Fry for another 10 minutes.

Place them in a cup and add oil to this frying pan. Heat it up and start frying the potato slices for 5 minutes.

Add mushrooms and fry for another 10 minutes.

Finally, add flavor with salt and spices.

How to cook frying with milk

A dish from my childhood. When the potatoes turn out with a crust, but not at all greasy. It tastes somewhat like fried mashed potatoes.

Compound:

potatoes – 300 g,
any mushrooms – 300 g,
milk – 1 glass,
salt.

We cut the tubers into pieces and place them in a deep frying pan.

Fill it with milk. Stir the whole mass only after it boils. Only in this case do brown spots begin to form at the bottom.

In a separate frying pan, fry the mushrooms in oil until they reduce in size. Fry for about 10 minutes. Add them to the potatoes and salt to taste.

As soon as it is ready, turn off the heat.

If you have an electric stove, do not immediately remove the yummy food from the burner. Let it simmer until the stove cools down.

If desired, you can add onions, garlic or herbs to the mushrooms. It already tastes so good to me.

Video recipe on how to fry potatoes with butter and onions

I really like butter. They are so small and neat. They are prepared without any problems and always turn out delicious. That's why I can't ignore this video. Which describes in detail how to fry them with potatoes.

Why does cooking fried potatoes with mushrooms always lift my spirits? Maybe because we rarely allow ourselves this dish due to seasonality. Or because of its simplicity. But every time I feel a special aroma of autumn that makes my heart clench. This is not far from poetry.

Thank you for your attention and I wish you a delicious dinner, and the housewives always have delicious cooking. See you again on the pages of my blog!

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, on a cutting board, cut into medium pieces, 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.

If you are using frozen mushrooms, the best way to defrost is in the refrigerator; transfer the required amount of mushrooms from the freezer to the refrigerator overnight. Or leave them to defrost at room temperature for 2 - 3 hours, but only after defrosting they must be cooked immediately, and re-freezing the mushrooms is not recommended.