Mushroom, Potato and Tomato Recipes

If you add tomatoes to the potatoes with mushrooms, you get a completely different, original dish with a rich tomato flavor. Using these ingredients, you can bake potatoes with mushrooms and tomatoes in the oven, stew in a cauldron, cook a casserole, soup, salad or fry in a pan. As an additional component to such dishes, cheese is often used.

Braised porcini mushrooms with tomatoes and potatoes

• 6pcs potatoes
• Onion 2pcs
• Fresh white mushrooms 300g
• 3pcs Tomatoes (or tomato sauce on meat broth)
• Peppercorns
• Bay leaf
• Salt, pepper to taste

Raw peeled potatoes are cut into cubes or slices of medium size and fried. Prepared porcini fresh mushroomssliced ​​into slices, fried. Dried mushrooms are boiled and then fried. Fried mushrooms are added to the potatoes, sauteed onions, sliced ​​in half rings or slices, poured with red or tomato sauce), put spices and stew until cooked. Roasted tomatoes are placed next to or around the potatoes on vacation. The dish can be cooked without tomatoes.

Mushrooms salted with potatoes, cabbage and cucumbers

Structure:

• mushrooms - 200 g
• potatoes - 200 g
• sauerkraut - 1 cup,
• 2 tomatoes
• pickled cucumber - 1 pc.,
• vegetable oil - 2-3 tbsp. spoons
• salt, pepper, herbs.

Boil the potatoes in their skins, peel and cut into slices. Finely chop the salted mushrooms, sort the sauerkraut, squeeze out the excess brine. Tomatoes can be used both fresh and pickled. Cut them into small slices.

Mix vegetables with mushrooms, add finely chopped onions, pour oil and vinegar, sprinkle with salt, pepper and mix well. Mushrooms with potatoes and tomatoes can be decorated with slices of pickles, chopped dill and parsley.

Fresh mushroom salad with potatoes and tomatoes

Structure:

• mushrooms - 150 g,
• potatoes - 200 g
• onion - 1 pc.,
• vegetable oil - 2-3 tbsp. spoons
• vinegar - 1 tbsp. a spoon,
• mustard - 1 teaspoon,
• tomatoes - 2 pcs.,
• salt, pepper, dill.

Boil potatoes in a peel, peel and cut into slices. Boil mushrooms in salted water, cut into slices and mix with potatoes. Add finely chopped onion, oil, vinegar, mustard, pepper to the mixture and mix, then add a little chilled mushroom broth and stir again. Garnish the dish with circles of red tomatoes, sprinkle with finely chopped green dill.

Pots with mushrooms, potatoes, tomatoes and onions

Ingredients:

• 200 grams champignons or 2 large boletus,
• 300 grams of potato
• 2 tomatoes
• 2 onions,
• 200 grams of sour cream,
• salt, vegetable oil,
• some water.

Cooking method:

1. Mushrooms should be peeled and cut into small pieces. Peeled onions - chop.
2. In a pan, you need to heat the vegetable oil, in which mushrooms are fried for 10 minutes. Then add onion there and another 10 minutes to fry them together. And lightly salt.
3. Peeled potatoes should be boiled until half cooked in salted water.
4. In clay pots, put potatoes cut into large pieces, then a layer of mushrooms, a layer of thinly sliced ​​tomatoes, then a few tablespoons of sour cream, put the potatoes again and pour over the sour cream.
5. In each pot you need to pour 2 tablespoons of water, close them with lids and put in the oven. Until fully cooked, a dish in pots with mushrooms, potatoes, tomatoes and onions is baked for 30-40 minutes.

Fried mushrooms with potatoes and tomatoes

Ingredients:

• 2 tomatoes;
• 3 potatoes;
• 2 cloves of garlic;
• a pinch of pepper and salt;
• 100 g of mushrooms;
• 60 ml of vegetable oil.

Cooking method:

1. To cook fried potatoes with mushrooms and tomatoes, peel the garlic and finely chop it with a knife.
2. Heat the oil in a pan, and put the garlic in it. Fry it over low heat, quite a bit, making sure that it does not burn.
3. Wash the washed tomatoes with a paper towel and cut into slices.
4. We clean, wash and dry the mushrooms. Cut into thick enough slices.
5. We send tomatoes and mushrooms to a pan with garlic. Salt, pepper, add chopped greens and fry until mushrooms are cooked.
6. Adds potatoes, cut into small slices, and preferably into cubes. Mix everything and fry.

Ceps with tomatoes and potatoes

Ingredients:

• a pound of porcini mushrooms;
• 75 g grated cheese;
• 4 potatoes;
• 3 tomatoes;
• pepper, salt and parsley;
• 70 ml of vegetable oil;
• breadcrumbs - 6 g;
• 150 g of onions;
• 25 g of garlic.

Cooking method:

1. Separate the hats from the legs. Cut the flesh from the middle of the caps. Chop it with the legs.
2. Heat oil in a saucepan, and put chopped mushrooms. Peel the onion and chop it with feathers. Add to the mushrooms. Wash the potatoes, peel, cut into small cubes and add to the mushrooms. Add crushed garlic here. Stir, salt and season with breadcrumbs and pepper.
3. Fry the mushroom caps separately. Wash the tomatoes, wipe, and cut into circles.
4. Fill hats with onion-mushroom and potato mince. Put tomato mugs in a frying pan, put stuffed hats on them. Sprinkle with grated cheese. Send to the oven. On a potato baked with mushrooms and tomatoes, a delicious cheese crust should appear on top.

Mushroom soup with tomatoes

Ingredients:

• mushroom broth;
• a tomato;
• three potatoes;
• greens and lean butter;
• vermicelli - a handful;
• salt, spices and black pepper;
• half the onion head;
• any mushrooms;
• carrot.

Cooking method:

1. We clean the potato, cut it large, put it in the pan, pour water and cook until soft.
2. We clean the carrots and onions, wash them and chop them into small pieces. We wash the mushrooms, dry them with tiny slices. In a pan, heat the oil, spread the chopped vegetables and mushrooms and fry until golden brown. Add finely chopped tomato, and simmer another five minutes over low heat. Salt and sprinkle with spices and pepper.
3. Pour a handful of vermicelli into a pan with ready potatoes, add the fry and chopped greens, mix, wait for the soup to boil, and turn off the fire. Insist, soup under the lid for 20 minutes. Serve with toasted brown bread, spread with garlic butter.

French fries with mushrooms and tomatoes

To cook baked potatoes with mushrooms and tomatoes, take:

• 8 potatoes;
• 2 tomatoes:
• 300 grams of mushrooms;
• 1-2 bulbs;
• 250 grams of mayonnaise;
• 300 grams of cheese;
• pepper and salt;
• 30 grams of oil.

Cooking:

1. To cook potatoes in French with mushrooms and tomatoes, the oven must be heated to 180 degrees.
2. Cut mushrooms into slices, fry for 5 minutes in a pan. We make a big fire to make them brown.
3. Peel the onions and potatoes.Chop vegetables. Onions in half rings, root crops with plates no thicker than 3 mm. Tomatoes are better to cut round.
4. We spread half the potatoes in a greased form, then tomatoes, onions, mushrooms on top and again the potatoes. Salt each layer, sprinkle with pepper.
5. Lubricate the top with mayonnaise, sprinkle with cheese.
6. We send French fries with baked mushrooms and tomatoes. Time from 40 to 60 minutes, depends on the thickness of the layers and the size of the pieces.

Oven baked French fries with mushrooms, tomatoes and cheese in the oven

To prepare potatoes with mushrooms, tomatoes and cheese, you will need:

• 400 grams of mushrooms;
• 700 grams of potatoes;
• 4 tomatoes;
• 150 grams of mayonnaise;
• 2 onions;
• spice;
• 200 grams of cheese.

Cooking:

1. We cut the mushrooms with plates, lightly fry in a pan. 2. Cut the potatoes into slices, put on a baking sheet, sprinkle with spices.
2. Shred the onion in half rings, sprinkle the potatoes.
3. Lay the fried mushrooms on top.
4. We cut the tomatoes in neat circles of 3 millimeters. We spread in one layer on top of the mushrooms.
5. Pour vegetables on top with mayonnaise. You can add a little garlic to it.
6. We fill everything with cheese and bake potatoes with mushrooms and tomatoes in the oven at 180 degrees until fully cooked and a delicious crust appears.

Casserole recipe with potatoes, mushrooms and tomatoes

• 4-5 large potatoes;
• 500-700 g of chicken (you can use other meat if you pickle it before);
• 400 g of fresh champignons;
• 5 tablespoons of mayonnaise;
• 3-4 tomatoes;
• 200 g of hard cheese;
• favorite spices, salt and pepper.

1. Cut the fillet into long slices, add pepper and salt, sprinkle with plenty of spices (in this case, an “explosive mixture” of Italian herbs, curry and Caucasian seasonings was used). Complete the composition with mayonnaise and, with a clear conscience, get down to potatoes.
2. Peel the potatoes, wash them and cut them into circles about 0.7 cm thick. A small nuance: if you use a long-boiling variety of potatoes, boil it first in a pan for 5-7 minutes.
3. Mushrooms should not be cut too finely so that the mushroom taste is felt well. If the mushrooms are small, cut them into quarters, if large, into eight parts.
4. We cut tomatoes and sprinkle them with spices.
5. Three cheese on a grater.
6. And now we begin the styling process. Lightly grease the bottom of the baking dish with vegetable oil and lay a little boiled (or raw) potato.
7. Put the meat on a thick layer of potatoes.
8. Cover the meat layer with mushroom. Do not forget to salt those foods that need it.
9. Stack tomatoes tightly without leaving any gaps. They will make the dish more juicy and give a little acidity.
10. The final layer is grated cheese.
11. The optimum temperature for baking meat with potatoes is 180-200 degrees. Put your dishes in the oven and do something for the next half hour or forty minutes to avoid the temptation to open the door every minute and check the contents. About so much time will be required for your roast baked under cheese to be cooked.
12. Do not rush to cut into portions and serve a dish that is just pulled out of the oven. Allow the juice released from mushrooms and tomatoes to thoroughly soak potatoes with meat. After a quarter of an hour, you can serve the casserole with potatoes, mushrooms and tomatoes on the table.

White stewed mushrooms with potatoes and tomatoes

• Ceps, approximately 500 grams;
• Potato - 4 medium-sized tubers;
• Tomatoes - 2 pcs;
• Onion-turnip - 2 large heads;
• Ghee - 2 tablespoons;
• Sour cream - about half a glass;
• Vegetable oil - 2 tablespoons;

Other ingredients: herbs, salt, pepper, garlic - to your liking.

Cooking:

Sort fresh mushrooms, rinse, cut into slices and pour into boiling salted water. After about 5 minutes, discard the mushrooms in a colander, where to pour cold water.

In a saucepan or casserole, heat butter or ghee, put mushrooms, lightly salt and pepper.Chop onions into rings and add to the mushrooms. Stew mushrooms with onions until golden brown. If necessary, from time to time, you can add water to the tablespoon in which the mushrooms were boiled.

Wash and peel potatoes in any way that is familiar to you and lightly fry over high heat in vegetable oil. Transfer semi-finished potatoes to mushrooms, add dill, bay leaf and, if necessary, salt and pepper.

To cook stewed mushrooms with tomatoes and potatoes, sour cream must be diluted with mushroom broth, salt, pepper and pour this sauce into a saucepan or casserole, where our dish is prepared.

Then cover the stewpan with a lid and put in a stew.

When serving mushrooms stewed with potatoes and tomatoes, pour the sauce in which they were stewed, unless, of course, all the liquid has evaporated, this can also be. Then sprinkle with chopped herbs and garlic.