How to stew potatoes with mushrooms in a cauldron
Content
Recipes of fried potatoes with mushrooms in a cauldron
Champignons with potatoes in a cauldron
Ingredients:
- Champignons - 600 g
- potatoes - 500 g
- onions - 300 g,
- vegetable oil - 80 ml,
- soy milk - 100 ml,
- vegetable broth - 100 ml,
- marjoram, basil, paprika,
- salt and pepper to taste.
Cooking method:
To prepare potatoes with mushrooms in a cauldron, the mushrooms are washed, cut into four parts, sprinkled with pepper and salt, left for 10–20 minutes, then fried using half the oil with washed, peeled and finely chopped onions for 5–7 minutes.
The potatoes are peeled, washed, diced and fried in the remaining oil until half-cooked. Then lay the potatoes and mushrooms in a cauldron, pouring each layer with spices, add soy milk, pour the vegetable broth so that it barely covers the potatoes and mushrooms, and stew for 40-50 minutes. 10 minutes before cooking, sprinkle the dish with the remaining greens.
Stewed potatoes with champignons and green peas
Ingredients:
- Champignons - 250 g
- green peas - 100 g
- potatoes - 200 g
- onions - 150 g,
- vegetable oil - 50 ml,
- greens of dill, parsley and cilantro - 1 bunch each,
- salt and ground red pepper to taste.
Cooking method:
Mushrooms are washed, cleaned, finely chopped, spread in a cauldron, pour 700 ml of water and stew for 20 minutes. Then add peeled, washed and finely chopped onions, vegetable oil, sprinkle with salt and pepper and simmer for another 15 minutes.
They wash the potatoes, boil them in their skins, then peel them, cut them into cubes and put them in a cauldron. Add green peas, washed and finely chopped greens and stew for another 7 minutes. Potatoes with mushrooms in a cauldron according to this recipe are tastiest.
Fried potatoes with mushrooms and bacon in a cauldron
Ingredients:
- potatoes - 800 g
- champignons - 300 g
- onion - 2 pcs.
- eggs - 3 pcs.
- bacon - 80 g
- salt, pepper, cumin - to taste
- green onions to taste
Peel the potatoes and cut into circles. Cut mushrooms into slices, onions into slices, bacon into thin slices. Beat eggs lightly, salt, pepper and season with ground chili and caraway seeds.
Slices of bacon put in a cauldron and fry until crispy, put them on a plate. Fry the mushrooms in fat from bacon and put them on a plate. Add vegetable oil to the cauldron and fry the potatoes until almost ready, add salt. Add onion and fry for another 5 minutes. Add mushrooms and bacon, mix.
Spread the egg mixture evenly on top, put the cauldron on a small fire for 5-7 minutes, without stirring. Sprinkle the finished potatoes with green onions. This preparation of potatoes is well suited for lunch outdoors.
How to cook stewed potatoes with mushrooms in a cauldron
Braised potato with mushrooms
Ingredients for cooking stewed potatoes with mushrooms:
- potatoes - 1-2 kg
- mushrooms (e.g. fresh champignons) - 300-400 g
- onions - 1-2 pcs.
- carrots - 1-2 pcs.
- garlic (optional) - 2-3 cloves
- vegetable oil - for frying
- bay leaves, salt, peppercorns, spices - to taste
The recipe for stewed potatoes with mushrooms:
Peel the potatoes, rinse with water and cut into small slices. Put the potatoes in a cauldron, pour cold water so that the potatoes are almost completely covered, and put on fire.
In the meantime, rinse the mushrooms thoroughly with water, dry and cut into small pieces.
Peel, rinse and grate the carrots. Peel, rinse and cut into small cubes.
Heat a pan with vegetable oil. Fry the onion until soft, then add the carrots, mix and continue to fry over medium heat. At the end, add mushrooms and fry until the liquid evaporates. Salt and pepper.
When the potatoes boil, add bay leaf and allspice to it. If desired, you can also add peeled and washed garlic, passed through a press, to the cauldron. When the potatoes begin to become soft, add the mushrooms fried with onions and carrots to the cauldron, mix, add salt and spices to taste. If necessary, add a little more water. Cover the cauldron with a lid and simmer over low heat until cooked, stirring occasionally. Potato stewed with mushrooms in a cauldron is ready!
Mushrooms with potatoes
Ingredients:
- Mushrooms (white, boletus, boletus) - 200 g
- potatoes - 150 g
- onions - 150 g,
- vegetable oil - 40 ml,
- salt and pepper to taste.
Cooking method:
The mushrooms are washed, cut in half and fried in a cauldron in heated oil until half ready. Washed, peeled and sliced potatoes are added to the cauldron, peeled, washed and finely chopped onions, sprinkled with salt and pepper and stewed for 30 minutes.
Stewed potatoes with mushrooms
For a stew potato recipe we will need:
- potatoes - 1.2 kg;
- champignon mushrooms - 570 gr;
- bulb;
- salt pepper;
- water - 0.25 ml;
- parsley dill;
- butter - 2 tbsp.
Recipe for stewing potatoes with mushrooms:
Wash the mushrooms thoroughly (rinse with boiling water, then wash thoroughly under running water) and cut them into small pieces. Moreover, the smaller they are, the less time it will take to prepare them.
Peel the onion, wash and chop it.
Melt butter in a cauldron (just a big saucepan is also suitable). Fry a little chopped onion here. Do not passer, namely, lightly fry before laying mushrooms.
Add mushrooms and fry for about ten minutes. (this is for champignons. with frozen mushrooms or already boiled 3-5 minutes are enough)
Peel the potatoes, wash them and cut them into small cubes.
Add chopped potatoes to the mushrooms. Mix.
Pepper, salt and mix.
Add water. Bring to a boil (Amount of water - by potato level, approximately).
To put out potatoes with mushrooms in a cauldron over low heat, it will take 25 to 30 minutes. Wash and chop the parsley and dill.
Add chopped greens to the cauldron. Stew for 5 minutes.
Potato stew with mushrooms is ready. Serve hot.
At this point, the main course is usually ready. If not, it doesn’t matter, in a cauldron stewed potatoes will remain hot for a long time. By the way, it will become even tastier.
When serving potatoes with mushrooms, you can decorate the dish with herbs and add sour cream, or limit yourself to what goes to the meat dish.
Recipe for potato stew with meat and mushrooms in a cauldron
For cooking you need:
- Floor bucket of humps
- 800 grams of cervical carbonate
- 8 potatoes
- 3 carrots
- 3-4 bulbs;
- 5 cloves of garlic
- vegetable oil;
- salt pepper
- greenery
First we clean the mushrooms and cook for about 5 minutes. While the water boils, and the mushrooms are ready, we prepare the vegetables and meat. We cut onions into quarter rings, carrots into half rings,
potatoes - cut into cubes. Cut the meat into small pieces. Drain the water with mushrooms. We shift to a separate dish. Add them to the dish a bit later.
Then fry the potatoes. We heat the oil and fry until half cooked. Potatoes can not be fried. We shift to a separate dish.
Next, put the onions and carrots in the cauldron and fry until half ready. Separately, fry the meat - as well as all the frying, until half ready.
Add the frying to the meat, salt, pepper, squeeze the garlic.
Fill everything with water to the top of the meat. Cover and simmer for about 20 minutes.
Then we spread the potatoes, and mushrooms in a cauldron on top of the meat with roasting. Mix, add about 2 cups of water (per eye) and cover and simmer until cooked for about 30 minutes. At the end of cooking potatoes with meat and mushrooms in a cauldron, the dish needs to be mixed from time to time.
