Creamy potato with mushrooms: recipes

Potato dishes with mushrooms in cream are no less tasty than dishes made from the same ingredients stewed in sour cream. In addition, using cream of any fat content, you can not be afraid that they curl, as is often the case with sour cream. You can cook potatoes with mushrooms and cream in a multi-cooker, in a pan and in the oven - in any case, the result will be amazing.

Potato, mushroom and cream soup

Products:

• Fresh mushrooms: 800 g.
• Refined vegetable oil: 2 tbsp. l
• Cream 15–20% fat: 1 cup.
• Small potatoes: 6–7 pcs.
• White bread: 6 slices.
• Onions: 2 pcs.
• Parsley: 1-2 tbsp. l
• Chicken broth or water: 3 cups.
• Salt: ⅓ tsp

Rinse and chop the mushrooms. Finely chop the onion. Peel the potatoes and cut them into small cubes. Pour vegetable oil into the multicooker bowl. Stir onion in BAKERY mode for 10 minutes, stirring. Add mushrooms and potatoes. Add salt.

Fry in BAKERY mode for 10 minutes. Pour in the broth so that it barely covers the mushrooms and potatoes. Cook the soup in EXTINGUISHING mode for 40 minutes. Cool to a warm state, place in a blender, pour in the same warmed cream.

Grind the soup until mashed. Pour into the bowl of the multicooker, then darken in the EXTINGUISHING mode 20 minutes. Dice slices of bread and dry in the oven, preheated to 180 degrees, for several minutes.

If you add water instead of chicken stock, also add 50 g butter.

Finely chopped greens and croutons can be served with creamy potato soup prepared using this recipe. Slices of bread can be fried in a toaster and grated with garlic.

Creamy potato with mushrooms

Recipe number 1

• About 8 medium sized potatoes,
• 400 gr mushrooms (champignons),
• 4 cloves of garlic,
• a small bunch of parsley,
• 4-5 tablespoons of vegetable or olive oil,
• sea ​​salt and freshly ground black pepper,
• 300 ml of heavy cream.

To cook potatoes baked with mushrooms in cream, preheat the oven to 200 degrees. Peel and wash the potatoes, then cut into thin slices (2-3 mm).

Wash potatoes well from starch and leave to drain.

Meanwhile, cut the mushrooms. Heat the oil in a pan with a thick bottom over medium heat. Spread potato slices, mix with a wooden spoon, so that all slices are coated with oil. Add salt, pepper. Continue to mix until we see how the potato slices become sticky, because potatoes begin to secrete starch

At the same time, we heat the pan for mushrooms, add one tablespoon of olive oil, spread the mushrooms, salt. As soon as the potato slices become sticky, add the garlic and pour the cream, exactly as much as you need to cover the potato slices completely, but no more (as practice has shown, you can also less), it just tastes less greasy, but still full and creamy.Reduce the heat and cook the potatoes for about five minutes, until the cream thickens a little.

Remove the prepared mushrooms from the fire. Finely chop the parsley. Remove the pan with potatoes from the heat and check the spices for taste. At this point, you can add salt or pepper, if their quantity seems insufficient. We mix mushrooms and parsley in the dish.

We move everything together in a baking dish. We bake potatoes with mushrooms and cream in the oven for 20-30 minutes. It turned out a wonderful, quite nutritious second dish. A wonderful combination of potatoes, mushrooms and cream makes this dish very homely and cozy.

Recipe number 2

Ingredients:

• potatoes - 1 kg;
• champignons - 500 gr;
• onions - 1 large or 2 small pieces;
• flour - 1 tbsp;
• cream 20% - 400 ml;
• dill - a bunch;
• salt, black pepper;
• vegetable oil.

Cut the onion into thin quarter-rings. In a frying pan, heat a couple of tablespoons of vegetable oil and simmer the onions over medium heat for two to three minutes. While we wash and cut the mushrooms into cubes. Add them to the pan to the onion and fry all together for another three to four minutes. Prisolim. Then sprinkle with flour (it will give the necessary density to the finished dish), mix, warm for a minute and turn it off.

Peel and cut the potatoes in very thin rings. Mix potatoes with mushrooms. Add the cream, sprinkle the cream with salt (they are better distributed), about 2/3 tsp.

And add finely chopped dill (without stems). Mix well. We grease the baking dish with vegetable oil and put our potatoes into it. Sprinkle with black pepper on top.

We put potatoes with mushrooms in cream into the oven, preheated to 180 degrees, for 30-40 minutes, until a golden crust appears. Very tasty with fresh vegetables.

Mushrooms stewed with cream mushrooms

Ingredients:

• Fresh champignons - 250 g
• Onion (medium) - 1 pc.
• Cream 30% - 150 ml
• Salt to taste
• Pepper - to taste
• Greens (dill, parsley) - to taste

Cooking method:

Peel the mushrooms, rinse and cut into arbitrary pieces. Finely fry the onion until golden brown, add the mushrooms and fry. Next, add salt, pepper, chopped herbs and fill the dish with cream (as an option - sour cream). Heat the mushrooms over low heat until the sauce thickens.

We put ready mushrooms in bowls, decorate with greens. Serve with boiled potatoes or mamalyga.

Potato recipes with mushrooms and cream, stewed in a slow cooker

Recipe number 1

Ingredients:

• potato - six tubers;
• ground pepper;
• two onions;
• 400 g of frozen mushrooms;
• 30 g butter.
• sea ​​salt;
• 100 ml cream;
• chicken fillet - 800 g;
• 2 cloves of garlic.

Cooking method:

1. Rinse the chicken fillet under running water; if there is skin, cut it off. Peel the meat from the film, dry and cut the medium size into pieces.

2. Defrost and fry the mushrooms in the “baking” mode in vegetable oil until all the juice that has been released evaporates.

3. Peel the onion, chop the quarter with rings and add to the mushrooms. Fry everything together, mixing, for about ten minutes.

4. Add chopped chicken to the bowl and fry, stirring, until the meat brightens.

5. Peel and wash the potatoes well. Cut the vegetable into slices and add it to the bowl with chicken and mushrooms. Pour the cream into the contents and put the chopped garlic. Pepper and salt the contents. Shuffle.

6. Cook the dish by activating the baking function, forty minutes. Close the lid. Serve potato stewed with mushrooms in cream as a standalone dish with pickled or fresh vegetables.

Recipe number 2

Ingredients:

• champignons - 400 g;
• salt - 10 g;
• potatoes - one and a half kilograms;
• Suneli hops - 5 g;
• three large onion heads;
• lean oil - 175 ml;
• 10% cream - 200 ml.

Cooking method:

1. Sort and clean the mushrooms. Put in a colander and rinse. Dry lightly on a paper towel and cut each in half lengthwise.

2. Peel the potatoeswash it under the tap and cut into large pieces. Remove the peel from the onion and chop it coarsely.

3.Pour oil into the bowl of the device and heat it in the "frying" mode. Put the onions on the bottom and fry them until light brown. Add mushrooms to the onion and cook for another five minutes, salt.

4. As soon as the liquid evaporates, put potatoes to the mushrooms and fry, stirring, the same amount of time. Salt again, and fill everything with cream. Cook in a quenching mode, stirring occasionally, forty minutes, with the lid closed. Serve potatoes with cream mushrooms stewed in a slow cooker, garnished with sprigs of greens.

A dish of potatoes fried with mushrooms and cream in a pan

Ingredients:

• 300 g fresh champignons;
• kilogram of potatoes;
• cream - 200 ml;
• bulb;
• vegetable oil;
• sea ​​salt.

Cooking method:

1. To cook potatoes with mushrooms in a cream in a pan, peel off the film from the mushroom caps and wash them. Cut the mushrooms in half, and then crumble the plates.

2. Heat the vegetable oil in a pan. Put the mushrooms in it, cover and fry, stirring occasionally, until golden brown.

3. Peel the potatoes, rinse well and chop them in thin strips. Cut the peeled onions into thin half rings.

4. Place a wide, deep frying pan on the stove and pour quite a lot of vegetable oil. Fry the potatoes until golden brown over high heat, stirring it periodically. After about ten minutes, put the onion, sprinkle with salt and mix. Fry for another three minutes under the lid. Then add the fried champignons, mix and continue to fry for the same amount of time.

5. Pour the cream of potatoes with mushrooms and stew, lid, five minutes, stirring occasionally. Sprinkle with chopped herbs. Serve fried potatoes with mushrooms in cream, hot.

Baked potatoes with mushrooms and cream in pots

Ingredients:

• Potato 1 kg
• champignons 600 gr,
• onion (2 pcs.),
• carrots 1-2 pcs.,
• cream (20%) 300 ml

Cooking method:

To cook potatoes with mushrooms and cream in pots, separately fry the mushrooms with onions and carrots. Cut the potatoes into cubes. We put everything in a separate container so that it can be mixed. Salt, pepper to taste, mix and arrange in pots. Pour the cream on top. Bake for 20 minutes, until the potatoes are ready. Open the pots, pour over the cream again. Cover and let stand in a hot oven. Some housewives like to make a lid out of regular yeast dough. This must be done beforehand, if you are not sorry to spend 30-40 minutes for this, until the dough comes up, then pinch off the pieces of dough, form the lids and cover them with pots. It takes about an hour to prepare potatoes with mushrooms and cream in pots.

Cream of mushrooms with chicken and potatoes

Ingredients Required:

• chicken fillet - 500 grams;
• potatoes - 400 grams;
• leek (stalks) - 2 pieces;
• marinated mushrooms (small) - 150 grams;
• onions (small) - 3 pieces;
• carrots - 3 pieces;
• cream - 100 ml;
• flour - 50 grams;
• egg yolk - 2 pieces;
• butter - 50 grams;
• salt, pepper, herbs.

Cooking method:

To prepare "Blanket" - potatoes with chicken and mushrooms, an average of 1 hour 10 minutes is required, including the preparation of ingredients - 10 minutes, the heat process - 60 minutes.

A phased plan for preparing the French Blanket dish is potatoes with chicken and mushrooms.

The first stage is preparatory:

Potatoes, onions are cut into 4-6 parts, depending on the size of the vegetables.

Carrots are cut into small circles.

The second stage is heat treatment:

Fillet is dipped in boiling, salted water and cooked for 30 minutes. Then, sliced ​​vegetables and spices are laid in the pan. After 15 minutes, the stalks of leek are added to the meat. Cooking continues until the carrots and potatoes are cooked.

Ready vegetables and meat are reclined in a colander. The cooled meat is cut into small pieces and combined with vegetables.

In a separate container, butter is melted. In it, flour is introduced in small portions (so that there are no lumps). Then pour cream and egg yolks.The ingredients are mixed, spices and previously prepared broth (1.5-2 cups) are added. The consistency of the liquid base of the Blanket dish should be like liquid sour cream.

Boiled vegetables (except leeks), meat and canned mushrooms are poured with white sauce, warmed up for a couple of minutes.

Mushrooms with chicken meat and potatoes in cream are sprinkled with chopped herbs and served for lunch as a second or for dinner - as hot.