Recipes with potatoes, mushrooms and vegetables
Content
Boiled and fried potatoes with mushrooms and vegetables
Young potatoes with oyster mushrooms and spicy herbs
- New potatoes - 600 g
- Chives - 1 bunch
- Oyster mushrooms - 300 g
- Shimiji mushrooms - 100 g
- Olive oil - 150 ml
- Thyme - 1-2 branches
- Rosemary - 1-2 sprigs
- Garlic - 4-5 cloves
- Dill - 1 bunch
- Salt pepper
Wash young potatoes thoroughly, boil until tender, cut into halves.
Rinse green onions. Mushrooms peel, chop arbitrarily.
Fry potatoes, mushrooms, green onions (not sliced) with thyme, rosemary and garlic in a portion of olive oil, season with salt, pepper.
Serve a dish of boiled potatoes with mushrooms and vegetables to the table, watering with olive oil and sprinkling with chopped dill.
Chanterelles with mashed potatoes, truffle oil and onion fries
- Fresh chanterelles - 250 g
- Olive Oil - 30 ml
- Onions - 100 g
- Thyme - 2-3 branches
- Garlic - 4 cloves
- Cognac - 70 ml
- Mushroom broth - 100 ml
- Cream 33% - 300 g
- Truffle Oil - 20 ml
- Salt pepper
For mashed potatoes:
- Butter - 100 g
- Cream - 150 ml
- Potato - 800 g
- Roasted Hazelnuts - 100 g
- Salt
For onion fries:
- Onions - 300 g
- Vegetable oil - 1 L
- Flour - 200 g
- Salt
Peel the chanterelles, fry them in olive oil with finely chopped onions, thyme and garlic. Pour cognac, chicken stock and cream, evaporate the sauce by a third. Salt, pepper to taste.
Make mashed potatoes. Peel and boil the potatoes until cooked, knead, mix with cream and butter, beat with a whisk until air mashed. Salt and add finely chopped roasted hazelnuts.
Cook onion fries. Peel onions, cut into very thin rings. To remove excess moisture, put the onion on a paper towel and get it wet. Then sprinkle with plenty of flour and fry in hot oil with a slotted spoon until golden brown. Ready to salt fries.
On a plate put hot mashed potatoes and chanterelles, garnish with fries. When serving, pour truffle oil.
Mushrooms with tomatoes and potatoes
4 servings:
- 800 g of fresh mushrooms
- 100 g margarine
- 60 g of onion,
- 400 g of potatoes
- 400 g of tomatoes
- 60 g of hard cheese
- 10 g of parsley,
- spices to taste.
To cook stewed potatoes with mushrooms and vegetables, fresh mushrooms are scalded, cut into slices and fried with onions. Then add sliced potatoes, tomatoes and stew until cooked. Before serving, a dish of fried potatoes with mushrooms and vegetables is sprinkled with grated cheese and parsley.
Vegetable stew recipes with mushrooms and potatoes
Mushroom stew "Magic"
It is required: 1 kg porcini mushrooms,
- 5 potatoes,
- 3 onions,
- 3 tomatoes
- 3 tbsp. lvegetable oil
- 1 tsp flour
- pepper,
- salt,
- parsley.
Cooking method. Peel the mushrooms, separate the legs from the caps and cut. Chop the onion finely, lightly fry in oil and mix with mushrooms. Keep everything on fire until moisture evaporates from the mushrooms. Add the potatoes, sliced into thin slices.
Peel the tomatoes and seeds, cut into slices and put in mushrooms with potatoes. Add flour, salt and some greens. Stew vegetable stew with mushrooms and potatoes over low heat until cooked.
Mushroom stew
4 servings:
- 250 g of mushrooms,
- 2-3 pcs. medium-sized potatoes,
- 3 tbsp. tablespoons of rice
- 2 tbsp. spoons of peas
- 2-3 pcs. green onions
- 1 tbsp. a spoonful of tomato puree (or 2 large tomatoes),
- ½ bunch of parsley,
- 30 g butter,
spice:
- ground black pepper,
- salt to taste.
Mushrooms and onions, chopped into large slices, stew in oil for 10 minutes. Salt, pour ¾ cup boiling water with diluted tomato puree (or chopped tomatoes) and bring to a boil. Diced potatoes are added, and after 5 minutes. - rice and peas. Stand on low heat for 20 minutes. Potatoes stewed with mushrooms and vegetables, sprinkled with finely chopped parsley and pepper.
Mushroom stew with vegetables
- Olive oil - 40 ml
- Champignons - 100 g
- Oyster mushrooms - 100 g
- Ceps - 100 g
- Potato - 200 g
- Celery Stalks - 100 g
- Sweet peas - 60 g
- Garlic - 1 clove
- Thyme - 2 branches
- Cherry Tomatoes - 120 g
- Salt pepper
In olive oil, fry all the mushrooms, cut into large cubes.
Add the potatoes, cut into small slices, fry with mushrooms.
Add celery, sliced, and peas, fry for 2-3 minutes.
Add garlic and thyme, fry 3-5 minutes.
Add cherry tomatoes, cut into 4 parts, fry for another 2 minutes. Add salt and pepper to taste.
Put the stew on plates and serve.
Oven baked potatoes with mushrooms and vegetables
Potato casserole with mushrooms
- Potato - 1 kg
- Butter - 50 g
- Cream 33% - 200 g
- Parsley - 1 bunch
- Gouda cheese - 150 g
- Ceps - 200 g
- Onions - 2 pcs.
- Olive Oil - 100 ml
- Thyme - 1-2 branches
- Garlic - 4 cloves
- Salt pepper
To prepare potatoes with mushrooms and vegetables in the oven, potatoes need to be peeled, boiled until tender and mashed. Melt the butter in warmed cream, add to the potatoes and beat with a whisk to make air mashed potatoes, season with salt.
Finely chop the parsley. Grate the cheese.
Cut the peeled porcini mushrooms and onions into small cubes, fry in olive oil with the addition of thyme and garlic. Add salt and pepper to taste.
Mix half a serving of cheese, mushrooms, onions and chopped parsley with mashed potatoes and put in a baking dish. Sprinkle with the remaining cheese and bake at 180 ° C until golden brown.
Potato and seasonal mushroom casserole
- Potato - 500 g
- Milk - 200 ml
- Butter - 70 g
- Eggs - 4 pcs.
- Fresh (seasonal) mushrooms - 300 g
- Onions - 100 g
- Parsley - 2-3 branches
- Cheese - 50 g
- Vegetable oil - 70 ml
- Salt pepper
From boiled until ready potatoes, milk and butter, mashed, salt and pepper to taste. Once it has cooled, beat in the eggs and mix well.
Peel the mushrooms, rinse, chop randomly and fry in olive oil with the addition of chopped onion feathers until golden, salted to taste.
Put mashed potatoes in a baking dish with a layer 2 cm thick, ready mushrooms on it, sprinkle with chopped parsley, lay the same layer of mashed potatoes on top. Sprinkle with grated cheese.
Put in the oven, preheated to 180 ° C, for 10-15 minutes.
Ready dish of potatoes baked with mushrooms vegetables, let cool slightly, cut in portions and serve.
Baked potato with morel sauce
- Dried morels - 50 g
- Vegetable oil - 30 ml
- Cognac - 40 ml
- Cream - 300 g
- Potato - 4 pcs.
- Butter - 50 g
- Purple Basil - 1-2 sprigs
- Tarragon - 1-2 branches
- Watercress - 20 g
- Salt pepper
Make the sauce.Pour morels with boiling water and let it brew for 2 hours, then cut into circles, fry in vegetable oil, pour in cognac, and evaporate. Pour in a little water and cream, cook for 3-5 minutes. Add salt and pepper to taste.
Wash the potatoes, wrap in foil and set to bake at 160 ° C for 30–40 minutes.
To get ready potatoes, cut in half, put butter inside, put in plates with morel sauce. On top of the potatoes lay bouquets of spicy greens.
Potato recipe with mushrooms, vegetables and beef in a pot
- 550 g of beef,
- 2-3 stalks of leeks,
- 250 g carrots,
- 2 young zucchini,
- 125 g fat,
- 150 g celery
- 400 g of peeled mushrooms,
- 2 cups mashed potatoes,
- 2 tbsp. tablespoons butter or margarine, fat,
- 2 tbsp. spoons of breadcrumbs,
- salt,
- pepper.
1. Prepared meat and vegetables (except zucchini) skip through a meat grinder, salt and pepper well.
2. Wash the zucchini, peel, cut into cubes.
3. Rinse the mushrooms thoroughly in cold water and chop.
4. First put mashed potatoes in a greased pot, then a mass of meat and vegetables, after that the cubes of zucchini, on top the cubes of bacon and mushrooms, sprinkle with breadcrumbs. Lay out pieces of oil on the surface.
5. Put the pot in the ovenwithout closing the lid. Stew potatoes with mushrooms and vegetables in a pot until cooked over medium heat.
