How to cook fresh mushrooms with potatoes
Content
Fresh mushroom soup
Ingredients:
- 0.5 kg mushroom assortment of fresh mushrooms
- 1 large onion
- 1 carrot
- 3-4 potatoes
- 4-5 cloves of garlic
- Provencal herbs
- Salt, black pepper, thyme
- Parsley dill
- 0.5 cups of pearl barley or rice
Cooking method:
1. Peel the mushrooms, rinse, cut and boil for 15 minutes in salted water. Throw it in a colander. Preserve mushroom broth.
2. Rinse and soak barley in the evening in cold water. The next day, boil barley for 30-40 minutes with ½ onion, carrots, garlic.
If the soup is made with rice, then the rice is added to the vegetable broth along with frying.
3. Fry ½ onion, carrots, garlic and all boiled mushrooms for 15 minutes. Salt, add black pepper and thyme.
4. Combine the roasting with barley and vegetables. Finely chop the potatoes and add along with the frying. Add water, salt and black pepper if necessary, as well as 0.5–1 tsp. Provencal herbs. Cook for 10 minutes. Pour in mushroom broth and cook for a few more minutes. Remove the resulting foam from the soup.
5. Season fresh mushroom soup with grated garlic potatoes and parsley with dill.
How to cook fresh mushrooms with potatoes in a slow cooker
Potato with mushrooms in a slow cooker
Ingredients:
- Potato - 700 gr.
- Fresh forest mushrooms - 700 gr.
- Onions - 1-2 pcs.
- Vegetable oil - 3 tbsp.
- Salt, ground black pepper
For cooking fresh mushrooms with potatoes, the Panasonic 18 multicooker is used (4.5 liter bowl, power 670 W).
Boiled porcini mushrooms are not necessary, just wash them and clean them a little. Cut the prepared mushrooms into pieces and put in a multicooker bowl with a small amount of vegetable oil.
Fry in the “Baking” (Frying) mode, stirring occasionally, with the lid open, so that the excess liquid evaporates for about 10 minutes.
Then add the onion, chopped in half rings, mix and fry for a few more minutes.
Peel potatoes, cut into small cubes. I, as always, use the Niser-Dyser vegetable slicer, with which you can very quickly, conveniently and beautifully cut vegetables.
Season potatoes to taste, mix.
Close the lid and cook in the “Baking” (Frying) mode for 20-30 minutes, sometimes opening the lid and stirring the contents with a spatula.
Fragrant fresh mushrooms with potatoes cooked according to this recipe are ready!
Potatoes with mushrooms
Ingredients:
- Sliced mushrooms - 500 gr.
- Potato - 8 pcs.
- Large onion - 1 pc.
- Butter - 50 gr.
- Black pepper, salt, spices
- Greenery
To cook fresh mushrooms with potatoes in the Mulinex multicooker, select the "Stewing" program.I really like cooking with fresh chanterelles, especially since in summer they can be bought almost everywhere.
Fry onions in a slow cooker in ghee. Add mushrooms, potatoes and pour two glasses of water. Season, add salt, pepper, spices and set to cook on the "Stew" program for 40 minutes.
After the beep, put the potatoes with fresh mushrooms on plates and sprinkle with fresh herbs. Bon Appetit!
Fried potatoes with mushrooms and onions in a multicooker
Ingredients:
- Mushrooms - 120 g.
- Potato - 500 g.
- Onion - 2 pcs.
- Salt - 3 g.
- Spices to taste
- Butter - 10 g.
- Vegetable oil - 10 ml.
Mushrooms, in fact, you can take any, but not in season mushrooms - these are the only mushrooms that you can buy fresh. And with frozen mushrooms no frozen ones can be compared.
Before cooking fresh mushrooms with potatoes according to this recipe, drop a piece of butter in a heated crock-pot and fry the mushrooms, toss the finely chopped onion there. It is best to fry the mushrooms in butter - this will make their taste and aroma brighter. By the way, if you use porcini mushrooms, then by the color change you will understand that they have already been fried - dark brown hats will brighten to golden color. Slightly add salt to the mushrooms and add potatoes to them. By the time of roasting the mushrooms, the potatoes are already peeled and cut into medium cubes. Set the “Baking” for 30 minutes (total cooking time 45 minutes).
According to this recipe, fresh mushrooms with fried potatoes can be prepared with an open or closed lid - you decide, it depends on whether you want a fried crust or a soft, slightly stewed potato. Tasty and so and so. During cooking, you can stir the potatoes lightly if you want them to fry on all sides. We salt the prepared potatoes at the very end - otherwise it will fall apart during the cooking process. We spread it in ceramic dishes - ideally with a lid - with thick walls that retain heat, decorate with a sprig of rosemary - it will give the dish a delicate coniferous aroma. We give a little "potato" dish of potatoes with fresh mushrooms, cooked according to this recipe, and serve.
Fresh mushrooms with potatoes in the oven
Potato casserole with minced meat and mushrooms
Ingredients:
- 0.5 packet mashed potatoes Rolton
- 2 eggs
- 500 g minced meat
- 2 large onions
- 300 g fresh champignons
- cooking oil
- salt pepper
Cooking method:
Prepare mashed potatoes according to the instructions (see on the box), add 2 raw eggs there. Put half the cooked mashed potatoes on the bottom of the greased form.
Slightly fry the onions, add the minced meat, fry until cooked, salt and pepper. Put the minced meat in mashed potatoes.
Cut mushrooms, fry. Put on the stuffing.
Put the rest of the mashed potatoes, smooth it. Bake fresh mushrooms with potatoes in the oven, preheated, up to 200 degrees, 30-40 minutes.
Oven potatoes stuffed with mushrooms and cheese
Ingredients :
- 4 large potatoes
- 250 g dried bacon, sliced
- 4 tbsp butter
- 1 large onion, finely chopped
- 1/2 cup finely chopped fresh mushrooms (white)
- 1/2 tsp ground red hot pepper
- 1 tsp garlic seasoning
- 1 tsp ground black pepper
- 1 tsp chopped green chives
- 1 tsp salt
- 250 g sour cream
- 250 g grated cheese
- 1 tsp breading or dry breadcrumbs
To cook potatoes with fresh mushrooms, preheat the oven to 200 C. Use a fork to pierce the potato skin.
Bake potatoes without covering for about 1 hour, or until tender, in a preheated oven.
Put the bacon in a large deep skillet. Fry over high heat until the bacon is evenly browned. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Combine onion, mushrooms, red pepper, ground garlic, black pepper, green onion and salt. Slowly simmer, stirring occasionally, until the onion is soft.
Cut the baked potatoes and, keeping the skins intact, scrape the medium-sized flesh into a bowl. Add resty onion with fresh mushrooms and sour cream. Put 1/2 cheese and continue to mix until everything mixes well.
Using a large spoon, fill the potato skins with the mixture. Sprinkle with bread crumbs, remaining cheese and crumbs of bacon.
Return the potatoes to the preheated oven and continue baking for about 15 minutes until the cheese is melted and the filling is slightly browned.
Recipes on how to fry fresh mushrooms with potatoes
Fried potatoes with honey mushrooms
You will need:
- Mushrooms (fresh) - 700 g;
- Onions - 1-2 heads (depending on size);
- Potato - 5-6 tubers;
- Fat sour cream - 1 tbsp;
- Spices and seasonings - to taste;
- Butter and vegetable oil for frying.
Rinse and peel the potatoes, cut them in your favorite way (best with straws or thin semicircular slices). Chop the onions finely. To fry potatoes with fresh mushrooms, boil mushrooms (if they are fresh) for several minutes. So they will release all harmful substances, and at the same time will not be able to take them back. Mushrooms also cut into medium slices; Melt the butter in a separate pan. Send onions to it and pass until golden crust forms. Then attach the mushrooms and fry over medium heat, stirring constantly.
After 5–7 minutes, add sour cream into the pan, mix again, cover, make a small fire and simmer for another 10 minutes;
In the meantime, tackle the potatoes. Heat vegetable oil in a large frying pan. You can add onions or garlic to it if you like. Place the potatoes in a container, make a strong fire and fry until golden brown on all sides. Then you can cover the pan and let the potatoes “reach”. A few minutes before readiness, when the root crop is already soft inside, introduce salt and spices to it, mix vigorously;
Combine the mushrooms with potatoes in a pan, mix, season with finely chopped herbs, cover and let it brew a little.
Your meal is ready! Sour cream will be an excellent tender addition to fresh mushrooms fried with potatoes, but if you do not like it, just exclude the product from the recipe. Fried mushrooms with potatoes will be good on their own, without additional dressing.
Fried potatoes with mushrooms in sour cream
Ingredients :
- 6 medium sized potatoes
- 3 tbsp butter
- 250 g fresh champignons
- 4 tbsp sour cream
- salt and pepper
- 1 bunch fresh parsley
- 3 cloves of garlic
Cooking method:
Boil the potatoes for 2 minutes in the microwave (cover with a lid).
Then, cut it into circles (you can not clean it).
To fry fresh mushrooms with potatoes, in a pan you need to heat the butter. Add potatoes and fry over high heat until crusty.
Mushrooms, always fresh, cut into slices, or if they are small, just 4 parts. Mushrooms do not need to be washed. Add mushrooms to the potatoes and fry for a few more minutes.
Add sour cream, salt, pepper, cover and simmer for 5-10 minutes.
A couple of minutes before cooking, add finely chopped parsley and garlic.
How to fry fresh mushrooms with young potatoes
Ingredients:
- 500 g of mushrooms (chanterelles, white)
- 1 onion
- cooking oil
- 6-7 young potatoes
- salt pepper
- 2 cloves of garlic
- some fresh dill
Cooking method:
Peel and finely chop the mushrooms. Chop onion. Fry mushrooms with onions in vegetable oil for about 15 minutes.
Then add chopped potatoes. Fry fresh mushrooms with potatoes for about 20 - 25 minutes.
Potatoes often do not mix, so as not to smash. Season with salt and pepper at the very end of cooking. Add chopped garlic and dill to the fried potatoes with fresh mushrooms prepared according to this recipe, mix and serve.
How to cook fresh porcini mushrooms with potatoes
Potato with mushrooms in the oven
Ingredients :
- 6-7 potatoes
- 300 g of mushrooms (preferably white)
- 1-2 bulbs
- cooking oil
- salt pepper
- 200 g sour cream
- a pinch of nutmeg
- 1 cup cream or 1 cup milk + 2 tbsp. mayonnaise
Cooking method:
Peel potatoes, cut into very thin slices, pour cold water so that the potatoes do not darken.
Before cooking fresh porcini mushrooms with potatoes, you need to fry the onions in vegetable oil. Take your time and fry slowly under the lid until the onions become completely transparent and caramelized and become golden. Then add chopped mushrooms, mix, fry for about 10 minutes, stirring until the liquid released from the mushrooms completely evaporates.
In a pan with mushrooms, add sour cream, salt, season with pepper and mix. Stew for 5-10 minutes.
Put potatoes in a baking dish, salt, pepper and add nutmeg. Top with mushrooms and sour cream.
Sprinkle with cheese or put thin slices on top. So that the potatoes bake and become completely soft, I pour the potatoes with 1 glass of cream or 1 glass of milk mixed with 2 tbsp. mayonnaise. Put potatoes with mushrooms and cheese in the oven, heated to 200 C. Bake for 45-50 minutes. Bon Appetit.
Carpathian liver
Products:
- Potato - 1 kg
- Fresh white mushrooms - 500 g
- Smoked meat - 250 g
- Onions - 1 pc. (60 g)
- Carrots - 1 pc. (60 g)
- Butter - 60 g
- Hot red pepper - 40 g
- Bay leaf - 2 pcs.
- Black peppercorns - 5-6 pcs.
- Ground black pepper
- Salt
- Dry basil
- Mushroom broth - 250 ml
- Cream 10-15% - 250 ml
- Parsley and dill greens - 2 branches each
Mushrooms must be cleaned, washed. Be sure to cut off part of the leg, because summer mushrooms, even the smallest, can be wormy. I don’t cut small mushrooms, but larger ones - I cut them in half. Boil the mushrooms for 20 minutes. Take out the mushrooms, save the mushroom broth.
Finely chop the onion and grate (or chop) the carrots in strips. Passage them in butter.
Add mushrooms and simmer over low heat for 10 minutes. Add salt and pepper to taste.
Peel and cut potatoes into slices. Pour it into boiling salted water for 5-7 minutes. Then drain the water. Boil the potatoes so that the dish cooks faster in the oven. Raw potatoes are cooked for a long time.
Clear hot peppers from seeds and cut into small cubes.
Cut smoked meat into thin slices.
You can take one large pot or arrange everything in portioned pots. I cook in a large clay pot.
At the bottom of the pot put a bay leaf and peppercorns.
Arrange the pieces of meat. Then put half the potato and sprinkle it with basil and chopped red hot pepper. Put half the mushrooms with vegetables on the potatoes.
And again, meat, potatoes with basil and pepper, mushrooms. Mix mushroom broth with cream, salt a little and pour the contents of the pot with it.
Cover the pot and place in the oven. Extinguish the liver for 40 minutes at 180 degrees (not taking into account the heating time of the oven).
Sprinkle the cooked liver with greens. Serve in a pot, from where everyone can take on an appetite. You can make a salad of fresh vegetables to the liver.
