Potato stew with mushrooms: recipes with photos and videos

It would seem that there is nothing easier than to stew potatoes with mushrooms, as our mothers and grandmothers did. However, despite all the apparent simplicity, everyone’s dishes are different, since each mistress has a lot of her own secrets and little tricks. Take even the choice of dishes, because literally any one is suitable for these dishes! You will learn how to stew potatoes with mushrooms in a pan, oven, slow cooker, in a pan or in a pressure cooker on this page.

How to cook stewed potatoes with mushrooms and sour cream

Vegetable stew with mushrooms

Ingredients:

• 400 g porcini mushrooms,
• 250 g butter,
• 2 onions,
• 2 carrots
• 2 potato tubers,
• 100 g sour cream
• 100 g of cheese
• 1 bunch of dill,
• pepper,
• salt.

Cooking method:

Before cooking stewed potatoes with mushrooms, onions need to be peeled, washed and cut into rings. Grate the cheese on a coarse grater. Rinse the mushrooms, cut into small slices. Wash and chop dill. Wash carrots and potatoes, peel, cut into circles.

Mushrooms, potatoes and carrots put in a pressure cooker, salt, pepper, then stew in butter for 2-3 minutes. Add sour cream, cheese, and then simmer for no more than 50 seconds. When serving stewed potatoes with mushrooms and sour cream, sprinkle with dill.

Potatoes with butter

Ingredients:

• 5 potato tubers,
• 300 g pickled butter,
• 1 onion,
• 2 tablespoons of sour cream,
• 3 tablespoons of vegetable oil,
• pepper,
• salt.

Cooking method:

Wash the potatoes, peel, cut into circles. Finely chop the mushrooms. Peel, wash and chop onions.

Stew potatoes in oil for 1 minute. Mix the mushrooms with onions, add sour cream, pepper, salt and add to the stewed potatoes, stew no more than 30-60 seconds. When serving stewed potatoes with mushrooms, prepared according to this recipe, pour the sauce remaining from the stew.

Potato with mushrooms and chicken in sour cream

Ingredients:

• six potatoes;
• two hundred grams of mushrooms;
• half a chicken breast or filet weighing two hundred grams;
• large onion;
• medium carrot;
• one hundred grams of sour cream;
• one small bell pepper;
• two cloves of garlic;
• vegetable oil;
• spices, dried herbs to taste;
• some fresh herbs.

To cook stewed potatoes with mushrooms and chicken, you need the following ingredients:

• Chop the onion into small cubes.
• Chop potatoes.
• Cut the carrots into thin half rings or grate coarsely.
• In hot oil, stew onions and carrots.
• As soon as the carrots are browned, put the potatoes in a cauldron, pour half a glass of water. Stew the potatoes over low heat.
• Cut mushrooms, send to the pot to potatoes and other vegetables.
• Cut the fillet into small pieces.
• Cut bell pepper into thin stripes or squares.
• Put chicken and pepper in potatoes, stew for half an hour.
• Sprinkle everything with salt, seasonings, pour sour cream and mix. Stew for another ten minutes.
• Grind garlic, chop fresh herbs.
• Turn off the fire, sprinkle the dish with garlic and herbs, let stand for ten minutes and serve.

Watch the video “Stewed potatoes with mushrooms”, which shows how to cook this dish:

Next, step by step recipes for stewed potatoes with mushrooms in a slow cooker are offered.

A step-by-step recipe for stewing potatoes with mushrooms in a slow cooker

Ingredients:

• a pound of potatoes;
• a pound champignons or other mushrooms;
• large onion;
• vegetable oil;
• two hundred grams of sour cream;
• pepper (a mixture of peppers), salt;
• some fresh herbs.

Cooking method:

To cook stewed potatoes with mushrooms in a slow cooker, you need to cut the onion in half rings.

Start the frying program, pour a little oil into the thicket and fry the onions without closing the lid. Frying time is seven minutes. Periodically stir the onions.

Cut mushrooms into slices or quarters, if desired.

Throw to the onion, fry everything together for a timer for ten minutes. Stir, add a little oil as needed.

Cut potatoes into cubes or circles.

Send potatoes to the mushrooms and onions, salt, pepper, pour sour cream and mix. Put it out.

Cook on the quench mode for half an hour.

If the potatoes are still damp, prolong the stew for ten to fifteen minutes.

When serving, sprinkle with chopped herbs.

How to stew potatoes with porcini mushrooms in a slow cooker

Ingredients

• 1 ½ kg of ceps (fresh),
• 3 potatoes (large),
• 1 onion,
• 4 ½ tablespoons of vegetable oil,
• spices (any)
• salt.

Before stewing potatoes in a slow cooker, peel the mushrooms and rinse well. Boil for 25-30 minutes, drain the water. Pour with fresh water and cook for another 15 minutes. Finished mushrooms cut into small pieces. Peel potatoes, cut into cubes, onions - in half rings. Pour oil into the multicooker bowl. Turn on the “Preheat” mode, when the oil boils, put the mushrooms and onions. With the lid open, set the “Baking” mode. Add potatoes to the mushrooms, salt, pepper, add half a cup of water to stew the potatoes. Turn on the "Normal" mode. To cook stewed potatoes with mushrooms in a slow cooker according to this recipe, leave the lid open so that the moisture evaporates freely.

How to stew tasty potatoes with mushrooms and zucchini in a slow cooker

Ingredients

• 4 potatoes
• 200 g of mushrooms
• 3 zucchini,
• 2 carrots
• 1 onion,
• one bell pepper
• 4 tablespoons of vegetable oil,
• 1 bunch of green onions,
• water,
• ground black pepper,
• salt.

Before stewing potatoes with mushrooms in a slow cooker, wash and peel the vegetables. Cut potatoes and zucchini into medium cubes, onions into small cubes, and carrots into thin strips. Cut mushrooms into strips, soak in cool water. Pour vegetable oil into the multicooker and lay out the mushrooms, prepared vegetables. Turn on the “Baking” mode for 20 minutes. Pour in a little water, add black ground pepper, salt, mix. Switch the multicooker to the "Extinguishing" mode for 30 minutes. Garnish the finished dish with chopped green onions.

How to stew tasty potatoes with mushrooms in a pan

Here you can find recipes for stewed potatoes with mushrooms and photos of ready-made dishes.

Potatoes stewed with peas and mushrooms

Ingredients:

• 800 g of potatoes
• 500 g of mushrooms
• 300 g of young green peas,
• 2 onions,
• 3 tablespoons of vegetable oil,
• 50 ml cream
• dill greens,
• salt.

Cooking method:

Rinse the mushrooms thoroughly, chop, put in a pan with preheated vegetable oil and lightly fry, then add onion chopped in half rings and simmer until half cooked.

Peel, chop, combine with mushrooms and onions, add a little water, salt, cover and keep on low heat for another 15–20 minutes.

Rinse the peas several times, put in a pan and bring to readiness. Then, in the process of cooking stewed potatoes with mushrooms in a pan, sprinkle vegetables with finely chopped dill, pour in the cream, mix and let it boil.

Braised potatoes with mushrooms

Ingredients:

• 500 g of potatoes
• 300 g of mushrooms
• 70 g fat,
• 1 onion,
• 100 g sour cream
• Bay leaf,
• salt.

Before stewing potatoes in a pan, the mushrooms must be thoroughly washed, pour cold water, salt, add bay leaf and cook until cooked. Then take them out with a slotted spoon and grind. Strain the broth.

Chop the bacon and fry in a preheated pan.

Peel, chop, put the onion in a pan with bacon and sauté until golden brown. Wash, peel, chop the potatoes and add to the onion.

Pour 100 ml of mushroom broth, cover and simmer until tender.

Mix the mushrooms with the rest of the ingredients, pour sour cream and let it boil.

Stewed potatoes with mushrooms in sour cream in a pan

Ingredients:

• a pound of forest mushrooms;
• seven medium potatoes;
• four hundred grams of sour cream;
• one large onion;
• pan oil;
• pepper, salt;
• a bunch of fresh dill or a tablespoon of dried.

Cooking method:

Chop potatoes. Cut the washed dill. Chop the onion into cubes.

Heat a little vegetable oil and fry the onion until a pleasant golden crust.

Put the chopped mushrooms in the onion and fry everything together over low heat for about five minutes, without closing the lid.

When the mushrooms start juice, add potatoes. If the juice is not enough, you need to add a quarter cup of water to the pan, otherwise the potatoes will not be fried, it will be raw.

Cover the pan, simmer for at least fifteen minutes. Salt, pepper, sprinkle with half chopped dill. Pour a quarter cup of boiling water into the pan, and then sour cream. Cover the pan, simmer another five minutes. When serving, garnish each serving with the remaining fresh dill.

Potato stewed in tomato paste with mushrooms

Ingredients:

• 300 g of potatoes
• 150 g of mushrooms
• 1 onion,
• 3 tablespoons of tomato paste,
• 3 tablespoons of vegetable oil,
• parsley
• salt.

Cooking method:

Wash, peel, cut the potatoes into strips and fry in warmed vegetable oil (2 tablespoons) until golden brown.

Dilute the tomato paste with a small amount of water, pour the potatoes with it, salt and simmer over low heat.

Rinse the mushrooms thoroughly, cut into thin slices and fry with chopped onions in the remaining oil.

Combine the prepared ingredients, add finely chopped parsley and simmer for another 3-4 minutes.

How to stew potatoes with mushrooms and meat in a pan

Braised potatoes with mushrooms and meat

To cook stewed potatoes with mushrooms, we need:

• 1.5-2 kg of potatoes
• 300g pork
• 300g champignons
• salt
• sunflower oil
• 1 large carrot
• 2 onions
• ground black pepper
• black peppercorns
• seasoning for potatoes
• seasoning Torchin 10 vegetables
• Bay leaf

Before stewing potatoes with mushrooms in a pan, the meat must be washed and cut into small pieces, peel 1 onion and also finely chopped. Heat sunflower oil in a frying pan and fry the meat, when it is slightly browned, put onions to it and also fry. Wash the mushrooms, cut into small pieces and fry in sunflower oil.

Peel, wash and cut the potatoes into cubes. Peel and finely chop the second onion, peel the carrots, wash and grate. Mix potatoes with meat, mushrooms, chopped onions and carrots, salt, pepper, add your favorite seasoning (for example, “Torchin 10 vegetables”), seasoning to potatoes, 2 bay leaves, 2-3 peas of black pepper. Pour the potatoes into the pan (preferably in the cauldron), pour water (it should slightly cover the potatoes).

Let the potatoes boil, turn off the gas and cook over low heat until tender. The potato should be boiled, and the water should boil completely.It is very tasty to eat such stewed potatoes with mushrooms, cooked in a pan, with salted or canned tomatoes or cucumbers.

Stewed Potato Recipe with Dried Mushrooms in a Pot

Ingredients

• Potatoes
• Mushrooms (dried) - 150 g
• Onion - 2 pcs.
• Vegetable oil (for frying)
• Sour cream - 2 stacks.
• Bay leaf
• Salt (to taste)

To cook stewed potatoes in a pan according to this recipe, put the mushrooms in a bowl and pour boiling water. We cover and leave to stand so that they get wet for about an hour, but if in a hurry, then 20-30 minutes are enough, you just have to repeat it longer.

At this time, as the mushrooms swell, we clean the potatoes, and its regimen is not small parts convenient for you.

Pour mushrooms with the water in which they stood, pour into a saucepan and set on fire - after boiling, let it simmer for about 15 minutes.

Next, clean the onions, chop finely and fry in vegetable oil until golden brown. While the onions are cooked, mushrooms are ready.

Drain the water from the mushrooms, and add cold water to them and rinse. Next, cut into small pieces (this is if the mushrooms are dried large) and put in a pan to the fried onions and fry over low heat until light crust (to take) and at the same time put the potatoes on the fire, pouring water so that the potato is not covered water.

When the potatoes boil, after 15 minutes, pour the fried mushrooms with onions and simmer until cooked. 15 minutes before turning off, add sour cream to the potatoes stewed with dried mushrooms.

How to stew potatoes with mushrooms and carrots in a pan

Ingredients:

• 300 g of potatoes
• 150 g of mushrooms
• 1 onion,
• 50 g carrots
• 150 g sour cream
• 3 tablespoons of vegetable oil,
• parsley
• salt.

Cooking method:

Wash, peel, cut the potatoes into strips and fry in warmed vegetable oil (2 tablespoons) until golden brown.

Peel, wash and grate the carrots, add the parsley to the potatoes together with the finely chopped greens, salt, pour the sour cream and simmer over low heat.

Rinse the mushrooms thoroughly, cut into thin slices and fry with chopped onions in the remaining oil. Combine all ingredients and simmer in a saucepan, covered with a lid, until cooked.

Oven potato stew with mushrooms and cream recipe

Ingredients:

• 500 g of potatoes
• 200 g of mushrooms (any),
• 200 ml low-fat cream,
• 100 g of hard cheese,
• dill and parsley,
• green onions
• salt to taste.

Stages of cooking:

1. Wash, peel, cut the potatoes into strips and arrange them in clay pots.

2. Chop the mushrooms and lay on top of the potatoes.

3. For cooking stewed potatoes with mushrooms in the oven according to this recipe, green onions, parsley and dill should be washed, chopped, pour cream, salt and mix well.

4. The resulting sauce pour potatoes with mushrooms, sprinkle with grated cheese on top, cover and bake in a preheated oven.

5. Potato stew with mushrooms, cooked in the oven, sprinkle with fresh herbs before serving.

Oven stewed potatoes with dried mushrooms

Components:

• Dried porcini mushrooms - 100 g.
• Medium sized potatoes - 6 pcs.
• Onions - 2 pcs.
• Butter - 5 tablespoons.
• Sour cream - 5 tablespoons.
• Flour - 2 teaspoons.
• Salt to taste.

Cooking method:

To cook stewed potatoes according to this recipe, dried mushrooms must be soaked for 1 hour in cold water, then boil in the same water until cooked, put on a sieve, cool and cut into small pieces.

Chop the onion, put in a cast-iron stewpan and fry in oil. Add boiled mushrooms to the onion and fry a little more, then salt, sprinkle with flour and pour sour cream. Cover the stewpan, put in a hot oven and simmer until almost cooked.

Pre-boil the potatoes in a peel until tender, cool, peel, cut into small cubes and fry in oil, then put the fried potatoes in a saucepan with mushrooms, pour over the remaining oil, mix, sprinkle with grated cheese and cook in the oven until cooked. Before serving, sprinkle potatoes with mushrooms in the oven and sprinkle with fresh herbs.

Potted stew recipes with mushrooms

Potato stewed in a pot with mushrooms

Ingredients:

• 500 g of potatoes
• 400 g of porcini mushrooms,
• 1 onion,
• 100 g sour cream
• 3 tablespoons of vegetable oil,
• parsley
• Bay leaf,
• ground black pepper,
• salt to taste.

Stages of cooking:

1. Wash the potatoes, peel, cut into strips and fry in warmed vegetable oil (2 tablespoons) until golden brown.

2. Rinse the mushrooms thoroughly, chop and fry with chopped onions in the remaining oil.

3. Lay potatoes in layers of clay pots, mushrooms, salt, pepper, add bay leaf, pour boiled water, cover the pots with a lid and put in a preheated oven for 10-15 minutes.

4. Add a little sour cream to each pot and bring to incomplete readiness in the oven, then sprinkle with finely chopped parsley. Put in the oven for another 5-7 minutes, so that the potatoes are stewed in sour cream.

Mushroom Roast in a Pot

Ingredients:

• Mushrooms (fresh) - 500 g
• Onions - 3 pcs.
• Vegetable oil - 100 ml
• Cream - 200 ml
• Potato - 8 pcs.
• Salt
• Black pepper

Boil potatoes in salted water. Finely chop the onion and fry until golden brown, add chopped, thawed mushrooms (always take frozen mushrooms), salt and fry them all together for about 10 minutes. Put the mushrooms and onions in pots, put the boiled chopped potatoes on top, pepper lightly and pour the cream. Close the pots with lids, simmer in the oven at a temperature of 180 degrees for 10 minutes, then remove the lids and back into the oven for 5 minutes, so that the top turns brown. Before serving, you can sprinkle with chopped herbs.

Also, instead of cream for cooking stewed potatoes with mushrooms in pots, you can use sour cream.

Potatoes with mushrooms in sour cream in pots

Ingredients:

• kilogram of potatoes;
• two large onions;
• six hundred grams of champignons;
• one medium carrot;
• vegetable oil;
• a little green onion or dill (optional);
• four hundred grams of sour cream.

Cooking method:

Cut the potatoes into small cubes.

Chop the onions finely.

Cut the mushrooms into small pieces.

Grate the carrots.

Preheat the oven to 230 degrees.

Fry onions and carrots in a pan together (about ten minutes).

Mix all the ingredients evenly.

Arrange in pots.

Send the pots to the oven for half an hour. After the potatoes are stewed and softened.

Turn off the oven, let the dish stand in the cooling oven for about fifteen to twenty minutes.

When serving, stewed potatoes with mushrooms sprinkled with chopped herbs.

Stewed potato with frozen mushrooms in a pressure cooker

To cook stewed potatoes with mushrooms in a pressure cooker you will need:

• Potato - 1 kg
• Vegetables (onions, carrots, red peppers, green peas) - 0.5 kg
• Tomato paste - 2 tbsp. l
• Frozen mushrooms - 0.5 kg
• Vegetable oil - 100 ml
• Spices (pepper, bay leaf, garlic, paprika)

Fry onions, carrots in vegetable oil in a pressure cooker, add any vegetables (fresh, frozen), mushrooms, stew, add tomato sauce, pour water and simmer until cooked.

Peel potatoes, cut, put on a greased tray, sprinkle with oil on top, bake in the oven until cooked.

Combine the potatoes with vegetables and simmer for about 20 minutes. Serve the potatoes stewed with frozen mushrooms and serve hot.

Potatoes stewed with dried mushrooms and carrots: recipe with photo

Ingredients:

• 200 g of dried mushrooms,
• 5 potato tubers,
• 2 carrots
• 1 onion,
• 50 g butter,
• 20 ml of vegetable oil,
• 50 g sour cream
• pepper,
• salt.

Cooking method:

To prepare potatoes stewed with dried mushrooms, onions need to be peeled, washed, cut into half rings. Wash potatoes and carrots, peel, cut into slices. Soak the mushrooms in water.

Cook the potatoes in vegetable oil for 1 minute. Add mushrooms, onions, sour cream, salt, pepper, cook for 1 minute. Add butter, simmer another 30 seconds. After ready, put the stewed potatoes and sprinkle with herbs.

Here you can see photos of stewed potato recipes with mushrooms: