Potato recipes with frozen mushrooms

Traditional Russian cuisine offers a choice of a large number of dishes with forest gifts. Potatoes with frozen mushrooms allow you to diversify the diet in winter and spring, using pre-prepared foods for cooking. Fried potatoes with frozen mushrooms, provided they are cooked properly in terms of organoleptic qualities, will be no different from dishes made from freshly cut mushrooms. About how to fry frozen mushrooms with potatoes at home, about all the subtleties and secrets can be found on this page.

Feel free to choose any recipe for potatoes with fried mushrooms, and implement it in your daily menu - you will not lose, loved ones will be fascinated by the great taste. Fried potatoes with frozen mushrooms according to the recipe from this page will also surprise you with unusual combinations of products. Unlike classical recipes, this condition allows you to enrich the diet with useful trace elements. Choose, cook, experiment and eat with appetite.

How to cook fried potatoes with frozen mushrooms in a pan

Before cooking fried potatoes with frozen mushrooms, they should be removed from the freezer and thawed.

The classic recipe for fried potatoes with frozen mushrooms is the familiar taste.

Ingredients:

• Potato - 4-5 Pieces
• Frozen Mushrooms - 200 Gram
• Onion - 2-3 Pieces
• Roasting Oil - To taste
• Salt, Pepper - To taste

Cooking method:

1. Grind onions, first fry the mushrooms with onions.
2. Leave one onion for potatoes. Cut the potatoes into strips, onions in half rings. I fry potatoes and mushrooms separately.
3. Preheat the pan, pour more oil. Fry the potatoes until cooked with onions.

And now we add the fried mushrooms, salt, stir and fry for another 5 minutes. Thanks to this recipe, you know how to fry frozen mushrooms with potatoes. Serve on the table and enjoy your meal!

Fried potatoes with frozen mushrooms mushrooms and dill - a delicious aroma.

• Frozen honey mushrooms - 400 grams
• Potato - a pound
• Onions - 1 head
• Dill - 1 small bunch
• Salt and pepper - to taste
• Vegetable oil - 3 tablespoons

Cooking method:

How to fry frozen mushrooms with potatoes in a pan

There are several secrets to how to fry frozen mushrooms with potatoes in a pan: the main one is to prepare all the ingredients. How this is done - read in the proposed recipes.

Fried potatoes in a pan with frozen mushrooms

Fried potatoes with frozen mushrooms in a pan: fast, tasty, nutritious.

You will need:

• Ice cream mushrooms - 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.

Cooking method:

1. Rinse and peel the potatoes, cut into strips;
2. Chop the onions finely. Mushrooms also cut into medium slices;
3. 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 in the pan, mix again, cover, make a small fire and simmer for another 10 minutes;
4. 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;
5. Combine the mushrooms with potatoes in a pan, mix, season with finely chopped herbs, cover and let it brew a little. Now you know how to fry frozen mushrooms with potatoes.

How to cook fried frozen mushrooms with potatoes in a pan

Fragrant potatoes with frozen mushrooms in a pan with your favorite herbs.

• 500-600 g of potatoes
• 400 g frozen mushrooms
• salt pepper
• favorite herbs

Cooking method:

1. Peel and cut the potatoes into large slices; defrost and fry mushrooms separately from potatoes.
2. In another pan, fry the potatoes, when it becomes soft, combine with mushrooms. Cover and let it brew for about 5 minutes.

Young potatoes can not be peeled, but only thoroughly washed, and small potatoes can not be cut, but roasted whole.

"Fast" potatoes with frozen mushrooms in a pan - cooks for 30 minutes, suitable for dinner.

After reading the recipe, you will know how to cook fried potatoes with frozen mushrooms. To prepare the most delicious potatoes, you need only half an hour.

• Potato - 8 tubers;
• Frozen mushrooms — a handful;
• Leek - 1 onion;
• Cream cheese - 30 g;
• Cooking Oil

Cooking method:

1. Heat oil in a pan. Pour potatoes into it, thinly sliced ​​in semicircles. Fry over medium heat, stirring occasionally.
2. When the potatoes have softened, pour the onions, chopped into rings and finely chopped mushrooms.
3. Fry another 3-5 minutes until the potatoes are finally ready. Sprinkle with finely grated cream cheese on top and hold on the fire for another minute.

An unusual recipe for cooking with separate frying.

• potatoes - 500 g
• frozen mushrooms - 400 g
• onion - 1 pc
• sour cream - 1 packet
• salt, pepper - to taste

1. Peel potatoes, cut into strips and soak in cold water. Defrost the mushrooms, you can pour cold water. When the mushrooms unfreeze, fry them in a pan with onions.
2. After 20 minutes, pour the mushrooms with sour cream, salt, pepper.
3. Fry the potatoes in a separate pan until golden brown. Combine with mushrooms, cover and let simmer for about 10 minutes.

Sprinkle the finished potatoes with fresh herbs. Bon Appetit!

How to cook potatoes with frozen mushrooms in the oven

How to cook fried potatoes with frozen mushrooms in the oven: n this question you will find the answer in the recipe.

In order to cook potatoes with frozen mushrooms in the oven, we need:

• Potato - 1kg
• Frozen Mushrooms - 500 g
• Onion - 2 pcs.
• Salt, pepper, herbs - to taste
• Tomato - 2pcs

Potatoes need to be peeled, cut into slices, salt and pepper. Defrost mushrooms, cut and fry in oil. Chop the onion and combine with the mushrooms, salt and pepper. Fry it all together.

Put the potatoes on a baking sheet greased with vegetable oil. On top of it lay the tomatoes, sliced ​​in circles. On top of tomatoes, mushrooms fried with onions. Heat the oven to 200 gr. Put the potatoes in the oven and bake until you get a delicious crust. Serve the dish on the table, sprinkled with fresh herbs.

How to cook frozen mushrooms with potatoes in the oven

Potato with frozen porcini mushrooms in the oven: bake with sour cream in a cast iron.

Ingredients

• 300 g of potatoes
• 300 g of frozen porcini mushrooms,
• 100 g carrots
• 2 onions,
• 200 g of pearl barley
• 30 g butter,
• 100 g sour cream
• parsley
• Bay leaf,
• ground black pepper,
• salt

Cooking method:

1. Wash potatoes and carrots, peel and cut into strips. For mushrooms, hats should be removed from the legs and cut into slices.
2. Place potatoes with carrots in a cast iron.
3. Peel, chop and fry the onion in melted butter until golden, then add the mushroom legs sliced ​​in circles and bring to readiness over low heat, stirring constantly.
4. Put the prepared ingredients in cast iron with potatoes, salt, pepper, add bay leaf, chopped parsley, cover and leave for 40 minutes in the oven. Arrange the finished dish on serving plates and season with sour cream.

How to cook potatoes with frozen mushrooms in a slow cooker

There are a million ways to cook frozen mushrooms with potatoes and a slow cooker in this case is the most optimal household appliance, greatly simplifying and speeding up the whole process. Let's look at recipes for potatoes with frozen mushrooms for a slow cooker and find out how the technology for preparing such dishes differs.

Potatoes with frozen mushrooms in a slow cooker with the addition of cabbage and carrots.

You will need:

• 500 g of potatoes;
• 200 g of frozen mushrooms;
• 300 g of cabbage;
• 1 large onion;
• 2 medium carrots;
• 1 tomato (can be replaced with tomato paste);
• 1 tbsp. a spoon of vegetable oil;
• salt (to taste).

Cooking method: defrost and boil the mushrooms, cut into slices. Fry chopped onions and grated carrots in oil in a slow cooker, add mushrooms and continue to fry. (baking mode, 10 minutes). Add chopped potatoes, chopped cabbage and chopped tomato, salt, mix, turn on the “stewing” mode for 2 hours.

Bon Appetit! Now you know how to cook frozen potato mushrooms.

How to cook frozen mushrooms with potatoes in a slow cooker

Potato with frozen champignon mushrooms in a slow cooker with leek.

You will need:

• 5 potatoes;
• 1 leek;
• 200 g of frozen champignons;
• greenery;
• salt (to taste).

Cooking method: chopped potatoes, leeks, champignons and greens, put in the saucepan of the multicooker, salt, turn on the “stewing” mode for 2 hours. If desired, you can add chopped meat (I added pork).

Another recipe for potatoes with frozen mushrooms.

You will need:

• 6 potatoes;
• frozen mushrooms (quantity - to taste);
• 0.5 cups sour cream;
• salt (to taste).

Cooking method: put chopped mushrooms in a saucepan of the multicooker, salt, turn on the “stewing” mode for 1 hour. Add chopped potatoes, sour cream, add salt, turn on “pilaf” mode (time is set automatically).

Potato with frozen mushrooms with sweet bell pepper in a slow cooker.

• 300 g of beans
• 4 potato tubers,
• 300 g loaves
• 1-2 carrots,
• 2 tomatoes
• 1 pod of sweet bell pepper
• salt, pepper to taste.

Cooking method:

1. If raw beans are taken, then they must first be boiled in a multicooker in the "Stewing" mode for 1 hour. After that, we wash the beans through a sieve and put it in the multicooker, adding potatoes and mushrooms. We turn on the “Steam cooking” mode for 40 minutes. Grate the carrots, cut the pepper into thin strips, cut the tomato into small pieces.
2. 15 minutes after the start of the “Steaming” mode, put the carrots, tomato, pepper, previously lightly frying them in a pan.
3. 5 minutes before the end of cooking, stew potatoes with mushrooms and vegetables, salt and add spices.

How to cook stewed potatoes with frozen mushrooms

Before cooking frozen mushrooms with potatoes in a stewing mode, you need to learn a few subtleties: for example, the method of preparation of products, which is described in the recipes below.

Stewed potato with frozen mushrooms with cabbage in tomato.

• 300 g potatoes
• 200 g frozen mushrooms
• 400 g cabbage
• 1 large onion
• 1 large carrot
• 3 tbsp tomato paste or ketchup
• 1 tbsp Sahara
• 1 glass of water
• salt, pepper, lavrushka
• vegetable oil

Cooking method:

1. 2 tbsp vegetable oil, chopped onions, coarsely grated carrots put in a multicooker bowl turn on the “pie” mode for 10 minutes, mix 2-3 times in the process;
2. reset the mode by pressing “turn off”;
3. add chopped potatoes, chopped cabbage, sliced ​​mushrooms and pour 0.5 cups of hot water, turn on the “soup” mode for 1 hour;
4. add tomato paste or ketchup, diluted in 0.5 cups of water, salt, sugar, pepper, lavrushka and again set the “soup” mode for 30 minutes.

Very tasty potatoes with mushrooms and cabbage, namely stewed, not boiled or fried, remain hot for a long time.

Potatoes stewed in a pan.

• Frozen mushrooms (porcini, champignons, mushrooms) - 800 g
• Potato - 500 g
• Tomatoes - 500 g
• Onions - 250 g
• Butter - 100 g
• Flour - 1 tbsp. l
• Water - 250 ml
• Sour cream - 100 g
• Dill Greens - 5 g
• Salt to taste

Cooking method:

1. Mushrooms are lightly fried in oil, finely chopped onions are added and kept on fire until almost ready. Then sprinkle with flour, mix, pour in water, add sour cream, salt.
2. Potatoes are added to the mushrooms, after 10 minutes the tomatoes, previously sliced, are stewed in a pan with mild heat until tender.
3. Then spread the mushrooms on a dish and sprinkle with finely chopped dill.

Appetizing stewed potato with frozen mushrooms.

How to cook tasty and mouth-watering stewed potatoes with frozen mushrooms: such a question is asked by every second mistress. A simple recipe will help solve this issue.

We will need:

• 5 boiled potato tubers,
• 300 g of frozen mushrooms,
• 1 onion,
• 3 tablespoons of vegetable oil,
• 2 tablespoons of mustard
• 1 bunch of dill
• salt to taste.

Cooking method:

1. Peel the potatoes, cut into strips. Defrost the mushrooms, cut into strips. Fry the mushrooms in a pan.
2. Wash the dill, dry and chop finely. Peel, wash, finely chop and onion in vegetable oil. Stir onion with mustard, salt. Pour mushrooms into the resulting sauce and sprinkle with herbs.
3. Put the potatoes in a separate pan and fry until half-cooked. Combine with mushrooms and simmer under the lid.

Bon Appetit!

Stewed chives with potatoes.

What is needed:

• 1 kg of frozen butter,
• 4 potatoes
• 5-6 tomatoes
• 2 large onions,
• 1 tsp. finely chopped parsley, dill and green onions,
• 1 tbsp. l flour
• 1 cup thick sour cream,
• 1 tbsp. l butter
• 2 tbsp. l vegetable oil
• ½ tsp finely chopped savory leaves,
• ground black pepper
• salt

Peel the oil, remove the skin from the hats, cut off the legs by ¾. Prepared mushrooms cut into slices. Finely chop the onion, fry in vegetable oil. Add mushrooms, salt, stir and simmer until excess juice evaporates. Pour the tomatoes with boiling water, peel, cut into cubes.In a pan with mushrooms add diced potatoes, butter, after 10 minutes put tomatoes, savory, season to taste with salt and pepper, simmer for 3-4 minutes. Mix sour cream well with flour, pour into mushrooms with potatoes, cook until thickened. Serve sprinkled with chopped herbs.

Recipe with radish and oriental spices.

Ingredients:

• 500 g of frozen mushrooms (champignons or porcini);
• 4 potatoes, 500 g of radish;
• ½ cup red grape wine;
• 1 tbsp. l Sour cream;
• 2 tbsp. l vegetable oil;
• 2 tsp sesame oil;
• 1-3 tsp ground ginger;
• 1-3 tsp ground black pepper;
• 1 tbsp. l sugar, salt.

Cooking method:

Finely chop the mushrooms. Rinse, peel, cut into thin strips, dip for 3-5 minutes in a pot of boiling water, and put in a colander. Heat vegetable oil in a pan, fry boiled radish. After 5 minutes add mushrooms, mix well and fry for about 2 minutes. Then add the potatoes, chopped into strips, sugar, salt, ground ginger, ground black pepper, red grape wine, sour cream and ½ cup of hot water. Stir well and bring to a boil over high heat. Cover the pan and simmer another 5-6 minutes. Remove mushrooms with potatoes and radishes from the heat, drizzle with sesame oil and shake several times.