How to fry potatoes with mushrooms in a pan

Fried potatoes with mushrooms and onions are a type of classic fried potatoes: with the addition of mushrooms, the dish becomes more tender, aromatic and hearty. Especially this option is relevant in the fall with freshly picked mushrooms. However, fried potatoes can be prepared with frozen or dried mushrooms.

The most affordable and inexpensive of fresh mushrooms is champignons, they do not require additional preparation.

Fried potatoes with mushrooms: the subtleties of cooking

So that in the finished dish the potatoes turn out to be rosy and with a crispy crust, and the onion does not turn into porridge, you need to take into account the peculiarities of the heat treatment of these products.

  • Peeled and washed potatoes cut into cubes or straws. Rinse again with cold water. This must be done in order to wash off the starch, due to which the slices stick together during the frying process. Put the potatoes on a towel and dry well.
  • To cover it with a golden brown crust on all sides, make the frying process in small batches. If you need to fry a large amount of potatoes, do it in several steps. Fry one serving, put it on a plate and start frying another serving.
  • Put the potatoes only on a well-heated frying pan with enough oil, then it will not stick to the bottom, which means it will not burn.
  • When frying, potatoes should not be mixed often. This will violate the integrity of the slices, not allowing them to fry well, and this will make them soft. You end up with a stew.
  • When frying potatoes, do not cover the pan, otherwise condensation will accumulate on the inside of the lid, which will prevent the vegetable from frying.
  • Do not put onions and mushrooms in a pan at the same time as potatoes. At the beginning of frying, they emit a large amount of liquid (especially mushrooms), and because of this, the potatoes will not be fried, but stewed. First, fry the mushrooms and onions in a separate pan, then combine them with the already prepared potatoes.
  • Salt the potatoes only at the very end of cooking, otherwise it will not turn out crispy.
  • First, fry over high heat, but with the appearance of a brownish crust, reduce the heat to medium.
  • To give the dish a spicy flavor, add black pepper, caraway seeds, dill or garlic. The rest of the spices and seasonings are not very in harmony with the mushrooms. But you can still experiment by adding your favorite spices to your liking.

How to fry potatoes with mushrooms in a pan at home is delicious and simple

  • Potato - 600 gr.
  • Fresh champignons - 300 gr.
  • Vegetable oil (refined) - 100 ml.
  • Onions - 1 pc.
  • Dill - a bunch
  • Garlic - clove
  • Salt - ½ tsp.
  • Ground black pepper - a pinch

Calories: 150 kcal

First you need to collect all the ingredients of the future dish, so as not to miss or forget.

At the initial stage, it is necessary to take time for the mushrooms. We wash them in cold water under the tap, remove all visible residual soil and other contaminants. It is unnecessary to leave them in a container with water - mushrooms will absorb excess fluid, which will ruin everything when frying! Quickly washed and transferred to a paper towel to remove moisture.

Then the mushrooms must be cut. The cutting process will depend on the size. Small mushrooms can be left as they are. Medium and large - cut into 2-4 parts. An alternative is to cut the mushrooms into slices.

We take a wide frying pan (25-30 cm), pour 3 tbsp into it. l sunflower oil, warm up a little and pour the chopped mushrooms. Turn on a strong fire and fry. A big fire is necessary, because with a lack of heat, champignons will start to produce juice and will simply be stewed for a long time. Occasionally stir the mushrooms with a spatula, ensuring uniform frying.

While mushrooms are fried, you need to peel and chop the onion (for a large pan, take the corresponding onion).

The presence of a golden color on the mushrooms is evidence of their readiness, but by half, that is what we need. Add chopped onion to the mushrooms, reduce the heat to medium. Fry, stir until the onions are completely cooked. At the end, salt, pepper to taste.

After frying, onions with mushrooms should be transferred to a separate container.

At the next stage, you need to peel the potatoes, cut into large pieces.

The chopped potatoes are immediately transferred to a deep plate with cold water, and then washed under the tap to remove excess starch (thanks to this, the potatoes will not fall apart and will not stick together).

After washing, carefully remove all moisture from the potatoes (paper towels, napkins, etc.). It is necessary to make sure that almost all visible liquid is removed.

Pour 100 ml of sunflower oil into the pan, warm it thoroughly. After the appearance of a slightly noticeable haze above the oil, we spread the potato bars into the pan. Turn on the medium fire, do not cover with a lid until the lower part becomes rosy (then close).

While the potatoes are fried, quickly chop the dill and garlic.

So that the potatoes do not start to fall apart and stew in a pan, it should be fried, stirring only occasionally. Over the entire process of frying, stir it 3-4 times, no more, as accurately as possible. You can add more sunflower oil - it will not be superfluous. Once the potatoes are completely browned, you can try a couple of slices - if they are soft inside, then everything is ready.

We do not remove the pan from the fire, pour the pre-cooked mushrooms with onions, mix.

And only at that moment you need to salt and pepper a little potato (to taste).

After thoroughly mixing, add chopped garlic and dill to the pan. We wait a few minutes, remove the pan from the fire, mix everything for the last time and serve. It is best to transfer potatoes with mushrooms and onions to a plate with a wide spatula with several slots so that excess oil does not fall into the plate, but remains in the pan.

Fried potatoes with mushrooms and onions are especially tasty immediately after cooking, so you need to cook them just before lunch or dinner, so that they do not have time to cool and lose some of their taste properties.

You can add various fresh vegetables, greens to the finished dish. Tasty and simple, a great option for table setting for your loved ones at home. For potatoes with mushrooms, they fit perfectly.

How to cook fried potatoes with butter - a simple recipe

Our great-grandfathers and great-grandmothers, and most likely even more distant ancestors, all cook fried potatoes with mushrooms. Consider this dish came to us along with the wisdom of past generations. And it’s wonderful in this, because for so much time it has not practically changed. Unless real cast-iron pans are now difficult to find, they are said to produce the most delicious fried potatoes.

Oil mushrooms are very common forest mushrooms in the middle lane. At our place, for example, near the summer cottage there are so many of them that many simply stop collecting them and look for more noble mushrooms. But I think this is in vain, because if you do not eat right away, then any mushrooms can be prepared for the winter. For example, pickle butter, and fry whites. Or vice versa, so let's fry butter with potatoes.

You will need:

  • potatoes - 6-7 pieces of medium size,
  • butter - 250-300 grams,
  • onions - 2 medium onions,
  • salt, pepper and fresh herbs to taste.

Cooking:

Rinse the fresh oil thoroughly and remove the peel from the hat. In butter, it is slippery and buttery, which is not very desirable in potatoes.

Potatoes are best taken young, fried it is very tasty. Peel the potatoes and put in water so that while the mushrooms are fried, it does not darken.

Cut the onions into small cubes and put them in a frying pan heated with vegetable oil.

Salt the onions and pepper a little, fry the loan until transparent. It should be a little soft.

While the onions are fried, cut the mushrooms into slices. You can choose the size to your taste, someone loves bigger, and someone is small. I prefer larger ones, since mushrooms always lose size when frying, and I really want a tasty piece of mushroom to fall on the clove.

Add the chopped mushrooms to the fried onion and fry them further together until the mushrooms are ready. Stir often when frying, because the mushrooms will release a lot of juice and it needs to evaporate faster, rather than boil our mushrooms.

Now it's the turn of potatoes. Remember that all this time we had to lie in cold water, otherwise it will darken and turn brown. Drain and lightly pat the potatoes. Slice into plates and then thin strips. So the potatoes are well cooked.

By the time the potatoes are laid, the pan should be very hot. Directly to the squash mushrooms with onions, put the potatoes and mix. Continue frying potatoes with mushrooms, stirring occasionally. This is best done when the underside of the potato is browned.

If you chopped potatoes thinly, then it will cook faster. Almost simultaneously with the moment when most of it will be well fried. If the potato slices are large, then when roasting is enough, turn down the heat to low and cover with a lid so that the middle of the potato slices reaches. Fry under the lid for about five minutes.

A delicious dish - fried potatoes with mushrooms - ready, urgently call everyone to the table and have lunch until it cools down!

Fried potatoes with mushrooms and onions in a pan: method 1

  • potatoes - 800 g
  • onions - 120 g (1-2 heads),
  • fresh forest mushrooms? 400 g
  • salt to taste
  • caraway seeds - 0.3 tsp.,
  • black peas - 10 amount,
  • sunflower oil - 20 g,
  • ghee - 30 g.

  • Sort out fresh mushrooms, cut off all contaminated places. Wash well. Cut into slices. Boil in salted water for 30 minutes, adding cumin and pepper. Throw it in a colander, let the water drain.
  • Wash the potatoes, cut into small cubes, rinse with cold water, put on a towel and dry.
  • Warm the frying pan with ghee well, put the mushrooms. Fry until all liquid has evaporated. Add the onion sliced ​​in half rings. Stir occasionally, fry until a light golden crust appears on the onion.
  • In another pan, heat sunflower oil to a barely noticeable haze, put the potatoes. Fry until golden brown. Add the fried mushrooms with onions. Stir gently and fry until potatoes are cooked. Chips should be soft on the inside, but crispy on the outside. Salt for 2-3 minutes until tender.

Ingredients for Chips with Mushrooms:

  • Potato - 0.5 kg
  • Onions - 1 pc.
  • Garlic - 3-4 tooth.
  • Salt to taste
  • Vegetable oil (for frying)
  • Champignons (fresh) - 300 g
  • Mushrooms (dried white) - 1 pinch.
  • Greens (parsley and dill) - to taste
  • Black pepper (freshly ground or a mixture of peppers) - to taste

Similar Recipe Collections

A few secrets to perfect fried potatoes

  • It is recommended to fry potatoes in a traditional cast-iron or high-quality steel pan with a thick bottom. The pan should be deep.
  • For frying, cut potatoes in different ways, depending on personal preferences: whetstones, slices, balls, straws.
  • Potatoes with a minimum starch content are ideal for frying. If there is time, after peeling and slicing the potatoes can be left in cold water for 30-40 minutes to get rid of excess starch.
  • Potatoes can be fried in sunflower oil, lard, ghee. The best option is ordinary vegetable oil.
  • Before frying it is necessary to pour oil into the pan and allow it to glow (until a barely noticeable haze appears).

Fans of spices in potatoes with mushrooms during cooking can add: marjoram, oregano, ginger, caraway seeds, curry, sage, thyme, rosemary.

Fried potatoes with fresh mushrooms, sour cream and herbs

Fried potatoes with mushrooms are prepared in different ways, in the last recipe we fried onions and mushrooms, and then added potatoes to them. This time everything will be different. Firstly, mushrooms are prepared much faster than potatoes and it is better to start frying them later, but at the same time they are more juicy, so it's ideal to fry them in different pans, and then combine them together. Well, the "highlight" of this recipe in the form of sour cream. It will turn out very tasty, you can rest assured.

You will need:

  • 8-10 medium-sized potatoes,
  • fresh champignons - 0.5 kg,
  • sour cream - 150 gr,
  • fresh dill - a few twigs,
  • salt, pepper and spices from dried herbs to taste.

Cooking:

First, peel the washed potatoes and cut them into small cubes. The thinner, the faster they will fry, but too small can begin to crumble, especially if the potato is young and starchy.

Place a large skillet with a thick bottom on the stove, heat it over high heat and add vegetable oil. As soon as the smoke comes from the oil, put the potatoes. She will immediately begin to fry, but do not rush to mix, wait for a golden crust.

While the potatoes are fried, start cutting the mushrooms. Some people like to wash and clean these mushrooms, but I advise you to do this only if they have lost their snow-white due to the long wait for their turn in the refrigerator. If the mushrooms are fresh and white, then cut them like this.

Cut the mushrooms into large pieces, remember, they will decrease from frying. Place a second skillet over the fire and add oil as well. Put the mushrooms in a hot frying pan and cook until browned. Salt the mushrooms in the process to your taste.

At this time, the potato will reach at least half-preparedness. Add salt to taste and add ground black pepper and, if desired, dried spices for potatoes. Usually it is aromatic herbs and vegetables that perfectly emphasize the taste of potatoes. Stir and continue to fry.

When the mushrooms soften and brown a little, put them in a pan with potatoes. Stir and fry together already. Also it's time to add finely chopped fresh dill. Then put a few spoons of delicious fresh sour cream.

Try potatoes for preparedness. By this moment, it should already be ruddy on the outside and soft inside, that is, almost ready. After this, stir the potatoes, mushrooms and sour cream, cover the pan with a lid and then simmer on low heat for literally 3-4 minutes to mix the tastes.

Sour cream is almost completely melted and absorbed, complementing the taste. Stunningly delicious fried potatoes with mushrooms champignons ready. If you really like onions, you can add it to this recipe, while frying it with mushrooms. But even without onions, the taste is simply magnificent. As if they were back in childhood. Bon Appetit!

Recipe "Chips with Mushrooms":

We cut potatoes with "favorite" pieces. Today I cut into strips. So the daughter loves more. My husband loves, as he puts it, "circles".
Now we need to decide whether we are preparing potatoes to eat immediately, or we will cook "in reserve" for breakfast, lunch and dinner.
If we eat immediately, it is best to cook with a mixture of vegetable, butter and lard. It tastes better, but animal fat spoils the potatoes hopelessly when cooled.
If you cook "in reserve", then we take only vegetable oil. And such potatoes can subsequently be heated without loss of taste. This is the first secret.

Dice the onion.

Fry onion and garlic and pull on a plate.

It was another secret. Thus, onions and garlic will give their smells to the oil. And you need to pull it out so as not to burn.

Now the main secret is salt. The fact is that salt causes any product to secrete juice. Similarly, with potatoes. If we immediately salt, and even cook under a lid over low heat, then it is guaranteed to begin to fall apart and turn into a "mess".
Of course, we don’t need this.

Throw the potatoes in a hot skillet and fry over high heat without a lid.
We need to “close” the juice inside the pieces, so we must fry, stirring occasionally, until golden brown.

Well, in my photo the crust is not very visible, but it is there. At the same time, inside the potato is still raw.

Now salt, reduce heat and cover. Thus, the potatoes will be cooked inside.

There, time we clean the mushrooms and cut into plates.

Fry in vegetable oil.

Champignons - mushrooms are tasteless enough, but if you fry them with a little dried porcini mushrooms during frying, they will become aromatic. This is another secret.

Grind pepper in a mortar.

When the potatoes are almost ready, add the fried onions and garlic, mushrooms, herbs, stir, cover and turn off the heat.

She cooked it for the future, but mine swallowed it so quickly that only a small saucer was left for the final photo.

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Fried potatoes with mushrooms and onions in a pan: method 2

  • potatoes - 800 g
  • mushrooms (porcini or champignons)? 10 pieces.,
  • onions - 150 g (1-2 onions),
  • refined vegetable oil - 80 g,
  • pepper and salt to taste,
  • young greens of dill.

  • Peel the mushrooms, wash, separate the hats from the legs. In hot oil (take 40 g), fry the hats on both sides until golden brown. Put on a plate.
  • In their place, put onion sliced ​​in half rings and legs cut into thin slices. Fry until the onion has a golden hue. Put the contents of the pan on a plate.
  • Pour the remaining oil onto another pan, heat to a light haze. Put thinly sliced ​​potatoes. Mixing gently and infrequently, fry it until golden brown. If the potatoes inside become soft, add mushrooms with onions to it. Salt, sprinkle with pepper, mix. Warm everything together for 2-3 minutes. Sprinkle with chopped dill.

Fried potatoes with porcini mushrooms and onions in a pan

Talking about mushrooms and potatoes, noble white whites should not be overlooked. Especially if it’s fresh mushrooms just gathered in the forest. Usually, right at the cottage, we cook and eat these first. It is very rare that enough white can be collected to procure for the winter. Freeze for example. By the way, fried potatoes with frozen mushrooms are no worse than with fresh ones, just the cooking technology changes a little. You know that freezing is one of the methods of preservation, in which the maximum of taste and nutrients is preserved.

But let's not be distracted by frozen mushrooms, because in this recipe we use fresh ones.

You will need:

  • potatoes, preferably young - 4-5 pieces (large),
  • onions - 1-2 pieces,
  • garlic - 1 clove,
  • salt and pepper to taste,
  • dill greens for serving.

Cooking:

In the case of forest mushrooms, not necessarily white, but also other noble, it is best to boil them a little before frying. Literally 10 minutes.

Therefore, we will first deal with mushrooms. Clean the legs of the mushrooms from black scales and residues of the earth. Rinse thoroughly with running water. Cut into small pieces so that they harmonize with the potatoes in the finished dish. Too small is not worth it, because they still boil out.

Then boil water in a convenient large pan and in a boiling pan, put the mushrooms. Cook for 10 minutes over medium heat, make sure that they do not run away, as they are likely to foam abundantly.

After this, drain the mushrooms into a colander and let drain so that the excess liquid does not turn the frying into a stew.

Heat vegetable oil in a pan. Finely chop the onions and garlic and fry until a golden blush appears. After that, add mushrooms to the onion with garlic and stir, fry the mushrooms until browned.

In another skillet, heat the oil as well, and when it is hot, put the chopped potatoes into pieces. Fry without stirring too often, so that a golden and crispy crust has time to form. This is the most important thing in fried potatoes.

When the potatoes are almost ready (and it will take no more than 20 minutes, depending on the type of potato and the size of the slices) add the fried mushrooms to the potato. Stir and fry a little more over low heat. Let all the flavors and aromas mix. Salt and pepper in the process.

Serve fried potatoes with porcini mushrooms hot with fresh dill. You can cook meat dishes or barbecue, potatoes will be an excellent side dish.

Fried potatoes with mushrooms and onions in a pan: method 3

If you want the finished fried potatoes to be soft, you can fry all the ingredients in one pan. But when laying mushrooms, onions and potatoes, you must follow the sequence, given the time of heat treatment of each of these products.

  • potatoes - 800 g
  • onions - 150 g (1-2 onions),
  • fresh mushrooms - 400 g,
  • vegetable oil - 70 g,
  • salt and black pepper to taste,
  • dill seeds - a pinch.

  • Clean fresh mushrooms from garbage, wash. If you have wild mushrooms, boil them in salted water for 25-30 minutes. Then pour the water, and discard the mushrooms on a sieve. Champignons, white, oyster mushrooms enough to pour over boiling water and leave in a colander to drain moisture. Then cut the mushrooms into slices.
  • Peel the onion, chop into strips.
  • Peel the potatoes, wash them, cut them into small cubes. Rinse it again with cold water, put it on a towel and dry until the moisture evaporates.
  • Pour oil into a pan, warm well. Put the mushrooms. In the first minutes of heat treatment, they will release a large amount of liquid, and then begin to fry. It is at this time that add the onion, mix.
  • When the onion becomes yellowish, put the potatoes, mix. After the underside of all the whetstones is browned, gently flip them to the other side. So repeat 2-3 times, adding dill seeds in the middle of cooking. The heating of the stove during the whole frying should not be lower than average. Do not cover the pan with a lid.
  • Check potato readiness. If inside it has become soft, put salt, pepper, gently mix the last time and, holding it on the stove for a couple more minutes, remove from heat.

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Potato with mushrooms - this seems to be a culinary commonplace, an object not only to satisfy the bodily hunger, but also the mental. How to fry? With or without onions? What mushrooms to mix? How to cut potatoes?

Everyone who somehow knows how to cook, has his own opinion on this matter. Finding the perfect recipe, finding the optimal formula is unpredictable and, in general, useless, because, as you know, the best food was prepared by mother or grandmother in childhood.

Therefore, we decided to talk with a good chef and find out how best to cook this dish, based on knowledge of what happens inside the product during the heat treatment. Of course, not forgetting the taste.

The head of Ruski restaurant Alexander Volkov-Medvedev shared his knowledge.

“There are a lot of myths about how to fry potatoes properly. Someone covers the potatoes while frying, some do not, some salt at the beginning, some at the end. I know what happens to products from a chemical and technological point of view, and I’ll tell you what and how to do it to fry the product, not cook or simmer it.

I adhere to this principle: it is better to spend more product, somewhere even using it is not entirely rational, but to achieve a steeper taste.

I love potatoes with mushrooms and always cook when the hunt comes. I wake up, for example, with the thought: “I want to!” And I'm going to fry.

Take a large and starchy potato. When cooked, starch will produce a sweet that harmonizes with mushrooms. Often less starchy potatoes are used for frying, because they do not crumble. But starchy tastes better, and you just need to cook it in a special way - you will see how.

You can chop the potatoes as you like. I'll tell you how I do it. I cut off the first slices, rounded on top of two long sides, and set them aside: now the potatoes can be put on a long cut and it will not roll. Then I cut it into long bars with a finger thick, in the manner of french fries.

It’s difficult to discuss the proportions of potatoes and mushrooms, everyone does as they like, depending on the budget or how many mushrooms have been collected in the forest. I would take potatoes twice as much as mushrooms, based on their dry weight.

It would seem irrational to refuse to use part of the potato. But look: the first slice is smooth, beautiful, and in the dish they will all be the same. The second is uneven, and I do not use such. I prefer the first type of cutting not because I work in a restaurant and I need aesthetics, just as I cook at home.

Here's the thing: the same thickness allows you to cook all the potatoes at the same time, fry it evenly and make it faster than polyhedra bars, in which one part is sealed and the second is not due to its complex shape.

By the way, I usually let the round parts on potato cream soup, my little daughters are very fond of it. Nothing is lost.

Rinse chopped potatoes under running water. Starch, which is on the surface of the potato, retains moisture, and if the potatoes are not washed, put in a pan, the water will begin to evaporate and lower the temperature. And we need the potatoes to immediately begin to fry, so we remove the excess starch. And then water: discard the washed potatoes on a towel and leave to dry for 10-15 minutes.

I like to use two or three kinds of mushrooms at once. Today in the market I found chanterelles and white, and take them. There were champignons, but I do not like to add them. To make them tasty, the champignons must be coarsely chopped, tossed into a frying pan and simmer for a long, long time at low heat. All the moisture that will evaporate from them will saturate them with their own taste, they will dry out, become saturated. In general, I do not advise you to bother, especially if forest mushrooms are available.

Noble mushrooms have a rich taste, chanterelles have less taste, but the texture is fun, so together they will play well.

Porcini mushrooms clean with a knife, clean from sand, quickly pour over with water to wash off the dust. Cut medium mushrooms into slices a little smaller than a finger, white ones a little smaller and chanterelles into four parts, very small mushrooms in half. Do not cut them into very thin slices - they will immediately give water and will boil, not fry. Too thick - on the contrary, they will not be fried.

Potatoes must first be sealed, and then brought to readiness. Pour the bars into a hot pan.

I use butter melted and melted. Pour it in a pan in such an amount that the little sticks are immersed in it about half. The exact proportion will depend on the diameter of your pan, but approximately a layer of oil should be half a depth less than the thickness of a finger.

As soon as the oil smokes, you can sprinkle the potatoes.

Why am I using butter? It is tastier than vegetable. I take melted because it does not burn. Buttermilk burns in butter, we melt it, we get butter with a caramel-nut flavor and aroma. This taste is transmitted to the main product.

My grandmother sprinkles potatoes with a slide. I don’t do that, because then the roasting will be uneven. The potato will boil first, then it will start to fry, half will fall apart, you get porridge mixed with fried potatoes. It is more a process of steaming (or stewing, if you also close the pan with a lid), rather than frying. Better if the potatoes are sliced ​​a lot, fry the excess in another pan.

When a crust appears on the potato, you can gently mix it and reduce the heat to medium.

Pour the same oil into a neighboring pan and throw porcini mushrooms.

White fries very quickly, they instantly begin to dry out. As soon as they have a golden color, you need to start stirring. Mushrooms will be ready in five minutes.

By the way, the oil on which the mushrooms were grilled should not be poured: it is flavored with white, and you can make salad dressing on it, for example. Cool, mix with olive and make vinaigrette sauce.

And we will fry the chanterelles on it.

To the chanterelles, add a few twigs of thyme, tied with twine, so as not to pick out one branch later. I add the grass to the mushrooms, which I fry in the second place - if I added to the first, then by the time you need to change them to the second, the grass will burn.

Chanterelles need to be mixed, but do not have to do it actively - tossed a couple of times so that they roll over 180 degrees, and that's enough. They also prepare for about 5 minutes.

30 seconds before the end of frying, add a couple of garlic cloves, finely chopped.

When the chanterelles are cooked, add porcini mushrooms to them, fry them together for 2-3 minutes, sprinkle with chopped cilantro.

Throw the prepared mushrooms onto a paper towel to remove excess fat.

During the preparation of mushrooms, potatoes should almost reach readiness. Such a volume of potatoes will be fried in twenty minutes.

See how beautiful it turned out? Under the influence of temperature, starch turned into sugar, sugar caramelized and gave the surface a golden hue.

Add mushrooms to the finished potato, salt, pepper, mix - and leave to warm for a couple of minutes. You can add more garlic, if you think that it is not enough. I always have a little garlic, I love him.

If you salt potatoes and mushrooms at the beginning of cooking, the salt will draw out moisture, moisture will lower the temperature, and it turns out that the product is not fried, but cooked.

Sprinkle the potatoes onto the plates right from the pan and serve. ”

Photos "Fried potatoes with mushrooms" from the cookers (12)

Chanterelle Chicken Recipe

Another variety of delicious forest mushrooms is chanterelles. Some of the most delicious and fragrant mushrooms that you should definitely try. If your home or cottage does not grow, find lucky collectors in the market who sell them. It will be worth it. Frozen chanterelles are also found in stores, but fresh ones are much better.

Chanterelles go well with many products, not for nothing they cook everything from omelet to pasta, but we use them for classic fried potatoes with mushrooms. These mushrooms do not have to be cooked for a long time before frying, which speeds up the cooking process. It is enough to rinse them very well before cooking in a container with water to rinse all the grains of sand, grains and other natural debris from the sockets in the legs .. It is unpleasant when it crunches on the teeth.

You will need:

  • fresh chanterelles - about 600 grams,
  • potatoes - 5-6 pieces,
  • onion - 1 large onion,
  • salt, black pepper and dill.

Cooking:

Soak fresh chanterelles in cold water for 10-15 minutes, then rinse under the tap to wash all the forest debris from the scales. Put the mushrooms on a wire rack or in a colander and let the water drain.

Heat a skillet with butter or a mixture of vegetable and cream. Butter gives the mushrooms a special flavor.

Put the mushrooms in a hot skillet and fry. First, juice will stand out and the mushrooms will be stewed a little, but if you stir often, the liquid will quickly evaporate and frying will begin.

Finely chop the onion. You can use cubes, or thin half rings, if you like larger pieces of onion. Add the onions in the pan to the chanterelles at the moment when the liquid disappeared and the mushrooms began to fry. Sauté the onions and chanterelles together until browned. Then remove the skillet from the heat.

Peel and cut the potatoes into small cubes or thick straws. Heat a wide frying pan, best made of cast iron, with a thick bottom with vegetable oil. Put on a hot potato and fry until it is browned.After that, add the mushrooms and then a few more minutes.

At the end, when the potatoes are ready, add finely chopped dill and cover with a lid. Let stand for five minutes and you can serve. Delicious and incredibly fragrant fried potatoes with mushrooms ready!

Fried potatoes with mushrooms and a young onion - a recipe like a grandmother. Video

But I am sharing this recipe from my personal collection. Here, fried potatoes with mushrooms are prepared according to a recipe that has been passed down for many generations. All the wisdom of the past years is concentrated in a simple, but insanely delicious dish. In addition, how to cook the potatoes themselves, you will draw everyday tips on the proper and tasty cooking. An invaluable experience to learn. By the way, dried mushrooms are used in this recipe, which does not affect the taste and quality of the perfect dish. We look and learn.

Useful advice! All recipes listed in this article are also suitable for cooking from frozen mushrooms. Depending on the type of mushroom, choose the appropriate one. For example, such honey mushrooms, which are so popular with us, are prepared without preliminary boiling and defrosting. Immediately put them in a frying pan, there they will unfreeze and cook. The main thing is to fry the mushrooms separately so that the water released from them during melting does not boil potatoes.

Fried potatoes with mushrooms in fat

Another dish that has been remembered from childhood is fragrant potatoes with mushrooms, fried in bacon. Such a taste is special, and the smell is memorable, and pieces of fried lard were almost tastier than mushrooms. I remember even this potato in the family had different variations of recipes. Grandmother loved to fry it well until crisp and bacon, and dad liked to cover at the end of cooking and let it become soft and crumbly. I love both options, but I suggest you try and choose your favorite.

Required:

  • medium-sized potatoes - 5 pieces,
  • lard (classic salted, it is possible with meat veins) - 200 gr,
  • fresh or frozen mushrooms - 400-500 grams,
  • onion - 1 large onion,
  • garlic at will
  • salt, ground black pepper to taste.

Cooking:

Fried potatoes with mushrooms in fat are cooked in a very similar way, which we examined a little earlier. One small difference is made only by lard.

First, heat a pan with a thick bottom and a little vegetable oil. You don’t need to pour a lot of it.

Cut the pallet into large thick slices, during the frying process it will decrease in size and heat up. If cut into thin slices, then by the end of cooking you risk getting microscopic dried cracklings. If you like the taste of fat itself, make it bigger.

Put the fat on a hot frying pan and fry until golden brown, you will see how in the process fat begins to melt from it and fill the pan.

Now the next important stage, if you do not want to cook soft stewed potatoes with light roasting, and make it fried, then cook the mushrooms separately. Mushrooms let in a lot of juice, which, when cooked together with potatoes, will begin to envelop it and prevent it from frying.

If you fry the mushrooms separately, now it's time to put the potatoes in the skillet to the bacon. Peel it and cut into cubes or slices, not too thin. Stir lightly with fat and fry while stirring only when a crust appears on the lower layer.

In a separate frying pan, heat a little vegetable oil and put onions, sliced ​​in half rings or cubes. Fry it to a light blush, but do not overcook, it will reach readiness already with mushrooms. If you add garlic, now is the time to put it in a pan.

Put the washed and chopped mushrooms in the pan. Small mushrooms like young mushrooms can not be cut, but fry whole. Fry over high heat until all the liquid that has formed is melted. Salt the mushrooms with onions. After that, let the mushrooms lightly brown and add them to the pan with potatoes.

Continue frying potatoes with mushrooms and bacon until cooked, stirring occasionally. If you want a softer potato, then for the last five minutes of cooking, cover the pan with a lid.

Well, that's all and done, cut fresh greens and call everyone to the table. Bon Appetit!

How to choose and prepare mushrooms

  • If you cook potatoes with freshly picked forest mushrooms, rinse the mushrooms thoroughly in advance and cut into small equal parts. Send them to boiling salted water and boil for half an hour over medium heat. This will remove accumulated toxins and toxic substances. Rinse the prepared mushrooms, let them dry and add to the potatoes.
  • Pour dried mushrooms for 1 hour with cold water, then rinse thoroughly: during industrial drying, the mushrooms are not washed, as this leads to mold. When the mushrooms dry, proceed to cooking.
  • Frozen mushrooms sent directly from the chamber to the pan will turn out to be “rubber”, so defrost them in advance.

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Fried oyster mushrooms with potatoes and sour cream - video recipe

If you really want to cook fried potatoes with mushrooms, but alas? now is not the mushroom season, you will be rescued by frozen mushrooms or fresh, but grown artificially. I mean mushrooms and oyster mushrooms. I already told you about the recipe using champignons at the beginning of the article, so now let's see how to cook fried potatoes with oyster mushrooms. And for the taste we’ll add sour cream, because it will not be a surprise to anyone to know that mushrooms and sour cream combine simply perfectly.

That's all for today. Wait for new recipes and delicious secrets. Collect mushrooms for pleasure and fry them with potatoes.

Mistress note

If you decide to fry potatoes with dried mushrooms, first rinse them well, then soak for 2 hours in cold water or milk. Before this, milk should be brought to a boil, slightly cooled. Pour them mushrooms, let them swell. Squeeze a little, cut into strips and fry in oil with finely chopped onions.

Dried mushrooms can be soaked in cold milk, leaving them overnight. The next day, add water to milk and in this infusion, cook them until soft. Throw in a colander, cool.

Before cooking, defrost frozen mushrooms in the refrigerator or at room temperature, cut into slices. Fry just like you do with fresh ones.

Soak canned mushrooms in cold water to get rid of excess salt. Put on a sieve and wait until all the liquid has drained.

Comments and reviews

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Watch the video: Pan Roasted Potatoes & Mushrooms Recipe -- Parisian Kitchen (February 2020).