Recipes of fried and stewed potatoes with wild mushrooms

Forest mushrooms, unlike mushrooms, have a more pronounced aroma, so dishes prepared with them have a unique, rich taste. From this collection of recipes you will learn how to cook wild mushrooms with potatoes and other vegetables using a frying pan, a slow cooker, or bake them in the oven on a baking sheet or in pots to get a fragrant dish for dinner with your family or a festive table.

How to cook wild mushrooms with potatoes and other vegetables

Forest mushroom goulash with tomatoes

• Potato - 150 g
• Zucchini - 1 pcs.
• Red onion - 150 g
• Tomatoes - 4 pcs.
• Celery Stalks - 100 g
• Assorted fresh mushrooms - 300 g
• Olive oil - 150 ml
• Rosemary - 2-3 sprigs
• Garlic - 2 cloves
• Marjoram - 2-3 branches
• Bay leaf - 5 g
• Allspice - 5 pcs.
• Mushroom broth - 250 ml
• Dill - 1 bunch
• Salt pepper

Before cooking forest mushrooms with potatoes, all vegetables need to be cut into large cubes. Peel forest mushrooms, chop coarsely.

Fry vegetables with mushrooms in olive oil over high heat, seasoned with salt, pepper, rosemary and garlic.

Season with the remaining spices, pour in the broth and then darken until tender.

At the end, season potatoes + with wild mushrooms with salt, pepper and chopped dill.

Oven potato recipes with wild mushrooms

Potato with mushrooms and herbs

Ingredients:

• 1 kg of potatoes
• forest mushrooms (0.5 kg),
• 1 large onion,
• cream (500 ml),
• 1 teaspoon of marjoram and provencal herbs,
• salt pepper,
• some flour.

Cooking method:

Cut the peeled potatoes into small pieces. Cut wild mushrooms and onions. For frying mushrooms, it is better to cut onions in large half rings so that it does not sink to the bottom of the pan and does not burn out ahead of time. Fry the mushrooms with onions in a frying pan in vegetable oil and add 2 tablespoons of flour, fry them all together. We spread on a deep baking sheet, previously greased with vegetable oil, potatoes, on top we spread potatoes with mushrooms and onions. Pour cream mixed with Provencal herbs and marjoram, salt, pepper and put in the oven. We bake potatoes with wild mushrooms in the oven until cooked on low heat, we insist the finished dish a little under the lid.

Done! It looks great, it smells appetizing, but it tastes like ... try it, don’t be disappointed!

Potato with mushrooms under cheese

Ingredients:

• Potato 1 kg
• cheese 150 grams,
• forest mushrooms 600 grams,
• mayonnaise 2 tablespoons,
• an onion or two,
• vegetable oil,
• salt,
• pepper.

Cooking method:

To prepare a dish with wild mushrooms according to this recipe in the oven, cut the potatoes into cubes, heat the frying pan with oil until a characteristic haze appears.We put the potatoes and fry until evenly browned, salted and periodically turning over with a spatula. Boil the mushrooms. We chop the peeled onions and separately fry the same until golden brown, add the boiled mushrooms and fry them all together. We spread potatoes, mushrooms with onions in a baking sheet, three hard cheese on top and put in the oven for 20 minutes. You can add garlic and herbs to potatoes and wild mushrooms in the oven.

Stewed potato recipes with wild mushrooms in a slow cooker

Potato with pork and wild mushrooms in a slow cooker

Ingredients:

• Pork - 1 kg (preferably fillet with a minimum of fat and lived)
• Potato - 600 Gram
• White mushrooms (forest) - 400 Gram
• Bouillon - 750 Gram (can be replaced with water)
• Butter - 50 Gram
• Onion - 1 Piece (large)
• Sour cream - 1 To taste
• Spices - To taste
• Hard cheese - 30 grams

1. In melted butter, fry the chopped mushrooms and onions. You can in the pan, you can immediately in the slow cooker in the "Frying" mode. If cooked in a frying pan, transfer the mixture to the multicooker bowl along with the remaining oil.
2. Next is a layer of potatoes. Spices to taste. I sprinkled with cheese and in the "Stew" mode I waited 15 minutes for it to melt slightly and the potatoes were softer.
3. On top of the cheese we spread a layer of meat. Spices to taste. Pour the broth, but so that it does not reach the top of the meat so far.
4. Now a layer of the remaining potatoes. Salt it a little, pour sour cream and the remaining broth. In the "Extinguishing" set the timer for two hours.

Forest mushrooms stewed with potatoes should cool slightly. Then we take out the crock-pot from the bowl, cut and serve!

Potato with mushrooms and carrots in a slow cooker

Ingredients:

• Potato - 500 g
• Mushrooms - 300 g
• Onion - 1 piece
• Carrots - 1 piece
• Salt - 1 pinch
• Pepper - 1 pinch
• Spices or dried herbs - 1 pinch (any to taste)

The recipe for potatoes with wild mushrooms in a slow cooker is very simple. The presence of kitchen appliances can turn cooking into a real pleasure.

1. First you need to wash, dry and peel the potatoes. Cut it into small pieces and put on the bottom of the bowl of the multicooker.
2. Peel the onion and cut into small cubes. Put on potatoes. Peel and grate the carrots on a medium grater. Lay out the next layer. Wash, dry and cut the mushrooms into thin slices. Send to the slow cooker. Add salt, pepper, favorite spices and put on the mode of stewing for 30 minutes.
3. If desired, vegetables can be pre-fried with a small amount of vegetable oil in the Baking mode and only then add the potatoes and put the stew. You can also add extra vegetable oil to the multvarka bowl or add a little water.
4. After 30 minutes, you need to thoroughly mix the potatoes with wild mushrooms directly in the slow cooker and simmer for another 20-30 minutes until cooked (depending on the size of the potatoes and mushrooms). Also, if desired, you can add tomato sauce or sour cream.
5. When the stew with wild mushrooms in the slow cooker is ready, it can be sprinkled with fresh herbs or grated cheese and can be served.

Forest mushrooms with stewed potatoes and meat in pots

Pork roast in a pot

Ingredients:

• Pork - 300 grams
• Potato - 400 Gram
• Forest mushrooms - 200 grams
• Carrots - 2 Pieces
• Onions - 2 Pieces
• Garlic - 3 Cloves
• Hard cheese - 200 grams
• Butter - 200 Gram
• Salt and Pepper - To taste
• Sour cream - To taste
• Dill - To taste
• Curry - To taste

Before cooking forest mushrooms with potatoes in pots, wash the onions and carrots, peel and fry in butter until half ready. Separately, fry chopped pork (salt, pepper and curry to taste) and mushrooms. Peel the potatoes and cut them into cubes.

Put the fried pork at the bottom of the ceramic pots. Put potatoes on top, salt and fill with water to cover it completely. Next, spread the frying and mushrooms, add a little more salt and pepper. Sprinkle with grated cheese.

Cover the pots with lids and place in the oven for 40 minutes, temperature 200 degrees. When serving, add a portion of sour cream and finely chopped dill to each pot of potatoes and wild mushrooms. Bon Appetit!

How to fry forest mushrooms with potatoes in a pan

Potato balls with mushrooms

Ingredients:

• Potato - 500 Gram
• Mushrooms - 300 Gram
• Onion - 1-2 Pieces
• Egg - 1 Piece
• Salt - 1 Pinch
• Pepper - 1 Pinch
• Breadcrumbs - 1 cup
• Vegetable oil - To taste (for deep fat)

It is very convenient to cook such potato balls with mushrooms at home from the day before, for example, mashed potatoes. This will reduce the cooking time, and allow you to serve potatoes in a more interesting way. But first things first.

1. First, peel the potatoes, cut them into medium slices, pour boiling water and send to the stove.
2. After boiling, salt and cook over medium heat until cooked.
3. In parallel, you can do the filling. Clean and wash the mushrooms, cut them into small cubes.
4. 4 Peel, chop, and put the onion in a pan with a small amount of vegetable oil. Sauté until transparent.
5. Lay out the mushrooms. Salt and pepper them to taste. Fry over medium heat, stirring occasionally, until cooked. Remove from heat and cool. If desired, add fresh greens to the filling, for example.
6. Pour the water from the potatoes, mash in mashed potatoes. I do not recommend adding oil to make it easier to sculpt balls, but spices, if desired, are just right. Cool the mash properly.
7. In a small deep dish, beat the egg with a pinch of salt with a fork.
8. Pour breadcrumbs into a separate bowl.
9. Take a small amount of mashed potatoes, put it on your palm with a flat cake. In the center, place a spoonful of filling.
10. Gently close up to form a ball.
11. Dip in the egg and bread on all sides.
12. When making all the balls in this way, heat the vegetable oil.
13. Dip the workpieces in oil, fry until golden brown.
14. Carefully remove with a slotted spoon and lay on a paper towel.

Serve balls with potatoes and wild mushrooms, fried in a pan, with vegetables or sauce. Bon Appetit!

Braised potato with mushrooms and sour cream

Ingredients:

• Potato - 1 kg
• Mushrooms - 400-500 grams (any forest, or champignons, or oyster mushrooms)
• Onions - 1 Piece
• Garlic - 2-3 Cloves (optional)
• Sour cream - 100-150 grams
• Salt - 1 Teaspoon (to taste)
• Ground black pepper - 2 Pinch
• Dry aromatic herbs - 2-3 pinch (dry dill, parsley, basil, Provence herbs - to your taste)
• Vegetable oil - 2 Tbsp. spoons

Before you properly fry forest mushrooms, cut the potatoes into fairly large pieces - you can cubes, you can chop. Put the potatoes in a pan and fill with water so that it slightly covers the potatoes. We set to cook until half cooked, add half a teaspoon of salt when the potatoes boil.

We wash our mushrooms, cut and, together with finely chopped onions, send them to a pan with vegetable oil to fry.

Add spices, chopped garlic and a pinch of salt to the fried mushrooms, mix and fry for another 2-3 minutes. Mushrooms can be fried to a crust, but you can only until the excess liquid evaporates, you decide.

We spread the fried mushrooms to the semi-finished potatoes. Mix.

Add sour cream and simmer over low heat until the potatoes are ready. We taste, if necessary, forest mushrooms with potatoes, fried according to this recipe, add.

Fried potatoes with wild mushrooms in a pan

Fried potatoes with wild mushrooms and onions

Ingredients:

• Potato - 1 Kilogram
• Forest mushrooms - 300 grams
• Onion - 1 Piece
• Chives - 1 Bunch

Peel the potatoes and onions, rinse under water. Put the onion, chopped into cubes, into the pan. Fry it until golden brown.

Add the potatoes, cut into strips. Fry until crisp.

While the potatoes are fried, we cut our forest mushrooms into large plates.Fry forest mushrooms in a separate frying pan in oil. Cooking time - 20 minutes. Do not cover with a lid.

Mix potatoes and mushrooms. Add spices, green onions and salt. The dish is ready!

Fried potatoes with dried mushrooms

Ingredients:

• Potato - 5-6 Pieces
• Fresh (forest) mushrooms - 200 grams
• Dried (forest) mushrooms - 80-100 grams
• Oil - To taste
• Spices - To taste
• Garlic - 2-3 Cloves
• Onion - 1 Piece
• Greens - 80 Grams

Before frying forest mushrooms, wash my potatoes, peel and cut into strips. Dice the onion. Fry in oil.

We remove the onions from the pan, the remaining oil will be used later. Fry the potatoes in it. Separately, fry fresh forest mushrooms.

Add porcini mushrooms to them - for richness and aroma.

Finely chop the greens. Add onions, mushrooms and greens to the potatoes. Salt and pepper. Fry a couple more minutes. That's all! Our fried potatoes with wild mushrooms and onions are ready.

Fried potatoes with wild mushrooms: recipes with photos

Fried wild mushrooms

Ingredients:

• Fresh (forest) mushrooms - 800 Gram
• Potato - 1 Kilogram
• Onions - 160 grams
• Vegetable oil - 100 grams
• Salt - To taste

So, fry potatoes with wild mushrooms. To do this, you need to peel the mushrooms, remove the skin from the hats of butter and russula, boil in salt water for about 15 minutes, removing the foam.

Put in a colander, let the water drain. Fry the mushrooms in oil over medium heat, closing the lid, for about 10 minutes. Cut onions and potatoes, add to the mushrooms, fry for 7-8 minutes over high heat until golden brown. Then we reduce the fire, add salt and simmer until another 10-15 minutes are cooked. Our fried forest mushrooms are ready! You can decorate with greens before serving. Bon Appetit!

Potatoes with onions in a pan

Ingredients:

• Potato - 0.5 Kilogram
• Onion - 1 Piece
• Garlic - 3-4 Cloves
• White forest mushrooms - 300 Grams
• Salt, Pepper - To taste
• Cooking Oil - To taste
• Greens - 30 Grams

Wash, peel and cut the potatoes into strips. Dice the onion. Garlic cloves and thinly.

Fry garlic and onions until golden brown. Set aside a separate plate - now the oil has the smell of a beam, and the latter does not burn.

Now we start to fry the potatoes. Do not salt it right away, otherwise it will turn into porridge. Fry over high heat until crusty first.

Then we reduce the fire and cover the potatoes with a lid. While the potatoes arrive, cut the mushrooms. Fry them separately. Chop the greens finely.

Add mushrooms, onions, garlic and herbs to the potatoes, mix well and fry for a couple of minutes.

Ready potatoes, fried with onions in a pan, serve, salt and pepper. You can add more fresh vegetables. Bon Appetit!

Check out the photo for potato recipes with wild mushrooms presented above:

Fried potatoes with wild mushrooms and onions in a pan

Fried chanterelles with potatoes

Ingredients:

• Chanterelles - 500 gram
• Onions - 2 Pieces
• Potato - 6 Pieces
• Salt - To taste
• Pepper - To taste
• Vegetable Oil - To taste

To cook potatoes with wild mushrooms, fried in a pan, the chanterelles are thoroughly washed and cleaned of forest debris. Then you need to boil the mushrooms in salted water, this will take you 15-20 minutes. Chop onions finely and fry in vegetable oil until soft, then add chanterelles to the pan, salt and pepper. Fry for 15 minutes, stirring constantly.

While the chanterelles are fried, boil the potatoes in salted water, drain the water from the finished potato and add it to the pan, mix. We fry potatoes with wild mushrooms according to this recipe for another 2-3 minutes.

Fried butter with potatoes

Ingredients:

• Potato - 500 Gram
• Butter - 300 grams
• Onions - 1 Piece
• Vegetable oil - To taste (for frying)
• Salt - To taste
• Pepper - To taste

1. To prepare fried potatoes with wild mushrooms, rinse the butter thoroughly, remove the skin from the hats.
2. Cut the mushrooms into pieces, small can be left whole.
3. Then cut the potatoes into slices.
4. Finely chop the onion.
5. Fry the oil in vegetable oil until all the liquid has evaporated.
6. When there is no liquid left, add vegetable oil, put the onion in the pan. Fry for another 5 minutes, stirring occasionally.
7. Fry the potatoes in another pan until cooked.
8. Put the fried potatoes in a pan with mushrooms and onions. Salt, pepper to taste. Mix everything. Leave on the stove for a couple of minutes.
9. We decorate the finished fried potatoes with wild mushrooms with herbs and serve. Bon Appetit!

Potato stew with wild mushrooms in sour cream

Potato stew with mushrooms

Ingredients:

• Potato - 1 Kilogram
• Champignons - 300 Grams
• Sour cream - 200 grams
• Onions - 1 Piece
• Salt, Pepper - To taste
• Water - 500 Milliliters

My champignons are frozen. They are already sliced. If you take fresh - chop them coarsely.

Diced peeled young potatoes.

Put potatoes in a pan and pour boiling water. It is important to remember that the level of potatoes should be 2 fingers below the water level. Excess water just boils potatoes, and we need it to be stewed. Once the potatoes begin to boil, add salt to taste.

Chop onions. Fry the onions in vegetable oil.

Then add mushrooms and fry all together.

As the stew is extinguished, water will be respected and almost no potato will remain. Add mushroom frying to the finished potato and simmer it all together for 10 minutes. Add sour cream and simmer for another 5 minutes.

Serve wild mushrooms with potatoes in sour cream to the table hot.

Braised potato with mushrooms and sour cream

Ingredients:

• Potato - 1 kg
• Mushrooms - 400-500 Grams (any forest, or champignons, or oyster mushrooms)
• Onions - 1 Piece
• Garlic - 2-3 Cloves (optional)
• Sour cream - 100-150 grams
• Salt - 1 Teaspoon (to taste)
• Ground black pepper - 2 Pinch
• Dry aromatic herbs - 2-3 pinch (dry dill, parsley, basil, Provence herbs - to your taste)
• Vegetable oil - 2 Tbsp. spoons

1. We clean the potatoes, cut them into fairly large pieces, you can dice, you can chop. Put the potatoes in a pan and fill with water so that it slightly covers the potatoes. We set to cook until half cooked, add half a teaspoon of salt when the potatoes boil.
2. We wash our mushrooms, cut and, together with finely chopped onions, send them to a pan with vegetable oil to fry.
3. Add spices, chopped garlic and a pinch of salt to the fried mushrooms, mix and fry for another 2-3 minutes. Mushrooms can be fried to a crust, but you can only until the excess liquid evaporates, you decide.
4. We spread the fried mushrooms to the semi-finished potatoes. Mix.
5. Add sour cream and simmer over low heat until the potatoes are ready. We try potatoes with wild mushrooms, stewed with sour cream to taste, add salt if necessary.

Forest mushroom roast with potatoes

Home-made mushrooms roast

Ingredients

• 500 g pork
• 400 g of forest mushrooms
• 1 kg of potatoes
• 2 large onions
• 2 sweet peppers
• 5 tbsp. l homemade cream
• olive oil
• spice:
• Bay leaf
• ground coriander
• pepper mixture
• ground ginger
• salt

To cook a roast of forest mushrooms with potatoes, pour a little olive oil into the pan. Cut the meat into small pieces. Onion half rings. Fry meat with onions and spices in a saucepan over medium heat ...

Sweet pepper cut into a medium cube and add to the meat. Simmer for about 10 minutes ...

To prepare stewed potatoes with meat, wild mushrooms are cut into fairly large pieces. Add mushrooms to the meat and continue to simmer already under a closed lid for about 20 minutes ...

Dice the potatoes and add to the pan. Add cream, salt and simmer under a closed lid until tender.

Mushroom soups with wild mushrooms

Mushroom soup with potatoes

Ingredients:

• Forest mushrooms - 500 grams
• Potato - 600 Gram
• Carrots - 150 grams
• Onions - 150 grams
• Bay leaf - 2 Pieces
• Salt - To taste
• Ground black pepper - To taste
• Water - 3 Liter

Boil 3 liters of water. Cut coarsely peeled and washed mushrooms and add them to the water, salt and pepper. Cook for 20 minutes.

Peel and wash the onions and carrots. Chop the onion with a knife. Grate carrots on a grater.

Wash the potatoes, peel and cut into cubes or cubes. Add it to the mushroom broth and cook for 8 minutes.

After that, throw onions and carrots into the soup. Cook over medium heat for about 20 minutes. 15 minutes before cooking, add bay leaf and salt the soup. Do not forget to remove the laurel, serve the soup with potatoes and wild mushrooms hot.

Mushroom soup with pumpkin and potatoes

Ingredients:

• ¼ cup barley or rice
• 1 white onion or leek
• 2 potatoes
• Celery root
• 1 carrot
• 2-3 cloves of garlic
• 40-50 g of dried mushrooms
• 0.5 kg of pumpkin
• Salt, black pepper
• Parsley
• Provencal herbs

Cooking method:

1. Rinse and soak barley in the evening in cold water. The next day, boil barley for 30–40 minutes with ½ onion, carrot and celery root. If the soup is made with rice, then the rice is added to the vegetable broth along with frying.
2. Soak mushrooms in the evening in boiling water. The next day, boil the mushrooms with salt for no more than 15 minutes. Drain the water separately into the pan.
3. Fry ½ onion, celery, carrots, garlic, whole diced pumpkin, potatoes and all chopped mushrooms in olive and butter for 15 minutes. Salt, add black pepper and Provencal herbs.
4. Add roasting to barley with vegetables, add boiling water, salt if necessary. Cook for 10 minutes. Add mushroom broth and cook for another 5-10 minutes.
5. Season the soup with parsley and fresh garlic.