7 ways to cook potatoes with mushrooms in a pan and in the oven

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Stew potatoes and mushrooms in sour cream sauce, bake in pots and under a cheese crust, fry with onions and herbs.

Any mushrooms can be added to the potatoes. Champignons and oyster mushrooms, as well as white, boletus and aspen mushrooms can be used without pretreatment. But the rest of the forest mushrooms are recommended to be boiled first in salted boiling water for 20-30 minutes so that the bitterness will go away from them.

1. Fried potatoes with mushrooms

Ingredients

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

Preparation

Cut the onion into small cubes and fry in a skillet with hot oil. When it turns golden, add the mushrooms, cut into large cubes or slices.

Fry the mixture over medium heat, without a lid, stirring occasionally, until the liquid evaporates from the mushrooms and they are lightly browned. Transfer the contents of the skillet to a plate.

Cut the potatoes into equal coarse cubes. Fill them with cold water for a few minutes, then rinse thoroughly. Transfer the sticks to a paper towel and pat dry to keep the potatoes from falling apart when frying.

Heat a few more tablespoons of oil in a skillet. Put the potatoes in there and fry for about 20 minutes until golden brown, uncovered. The inside of the potato should be soft. Do not stir it too often so that it has time to brown.

When the potatoes are almost ready, add the mushrooms and onions to it. Add salt, pepper and finely chopped dill. Stir gently and cook for a few more minutes.

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2. Potatoes with mushrooms baked in a sleeve

Ingredients

• 1 carrot;
• 1 onion;
• 1 kg of potatoes;
• 400 g of 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 cut the potatoes and mushrooms into large pieces.

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

Place the sleeve on a baking sheet or baking dish. Make several punctures 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 bag on top 10-15 minutes before the end of cooking.

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3. Stewed potatoes with mushrooms

Ingredients

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

Preparation

Chop the onion into small cubes and grate the carrots on a coarse grater. Heat the oil in a deep skillet and fry the onion in it until soft. Then add the carrots and lightly fry.

Cut the mushrooms into small pieces and place them with the vegetables. Cook, stirring occasionally, over medium heat until light golden brown.

Chop the potatoes coarsely. Put it in a skillet and cover with hot water so that the pieces are almost completely covered. Simmer over medium heat, covered, about 20 minutes, until tender.

5 minutes before the end of cooking, add salt, pepper, lavrushka and stir. You can also use other seasonings of your choice. Leave the cooked dish covered for 15-20 minutes before serving and remove the bay leaves.

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4. Potatoes with mushrooms in pots

Ingredients

For 2 pots:

• 4-5 potatoes;
• 1 onion;
• 200 g of mushrooms;
• 2 tablespoons of vegetable oil;
• salt to taste;
• ground black pepper - to taste;
• 4 tablespoons sour cream;
• 4-5 tablespoons of water;
• 2 tablespoons of 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, sprinkling with salt and pepper. The top should be a layer of potatoes.

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

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

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5. Casserole with potatoes and mushrooms under a cheese crust

Ingredients

• 2 tablespoons flour;
• 600 ml of 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 of mushrooms;
• 1 tablespoon butter
• 200 g of hard cheese.

Preparation

In a skillet, stirring occasionally, lightly fry the flour until golden brown. Pour milk in portions, constantly working with a whisk so that there are no lumps. Season the sauce with salt, pepper and thyme.

Chop the onion and garlic finely. Place the vegetables in 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. Oil a baking dish. Put half the potatoes there, spread the mushrooms on top and brush them with half the sauce.

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

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6. Accordion potatoes stuffed with mushrooms

Ingredients

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

Preparation

Make several deep transverse cuts on each potato, approximately 5 mm apart. In order not to accidentally cut the potatoes completely, place wooden sticks under it.

Cut the mushrooms into small cubes. Combine them with chopped dill, salt and pepper. Gently fill each potato cut with mushroom filling.

Place the stuffed potatoes on a foil-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 to brown the potatoes.

It may take longer to bake, 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.

Original garnish: Hasselbeck potatoes →

7. Stewed potatoes with mushrooms in sour cream sauce

Ingredients

• 350 g of mushrooms;
• 1 onion;
• 1 tablespoon butter
• 1-2 tablespoons of 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 the butter in a deep frying pan and add the vegetable oil. Fry the mushrooms until golden brown. Add onion and cook until soft.

Place the coarsely diced potatoes in the skillet. Pour in so much hot water that the potatoes are almost completely covered with it. Add salt, nutmeg and lavrushka and simmer over medium heat for about 20 minutes until the potatoes are tender.

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