Stewed potatoes with mushrooms; simple and delicious recipes for making

Stewed potatoes with mushrooms - simple and tasty recipes

In the last article I talked about how to make fried potatoes with mushrooms. But fans of low-fat foods may not like fried foods. And that means we need a candidate and it will be stewed potatoes with mushrooms.

I’ll tell you about an option for making potatoes using the stewing method, which, just like fried ones, can be cooked very deliciously with fresh, dried or frozen mushrooms.

Traditional recipe - potatoes with mushrooms stewed in a saucepan
Stew potatoes with mushrooms in the oven in a pot
Stewed potatoes with frozen or dried mushrooms
Potatoes with mushrooms in sour cream in a frying pan with a lid
Stewed potatoes with meat and mushrooms in a slow cooker
Useful tips on how to savory stew potatoes with mushrooms

Traditional recipe - stewed potatoes with mushrooms in a saucepan

This recipe produces fragrant, satisfying, very appetizing and savory potatoes with mushrooms, which can be a good side dish for fresh vegetables, meat, fish, and can also be an independent dish that does not require additions. The main thing to consider when making it is that the treat is prepared only from the freshest harvest.

Any forest mushrooms (again, chanterelles, saffron milk caps, boletus mushrooms, etc.) – 400 gr.
Half a kilo of potatoes.
One onion.
Spices and salt to taste.
A bunch of fresh dill.
Bay leaf.
A couple of tablespoons of sunflower oil.

The process of making stewed potatoes with mushrooms

We sort through the mushrooms, cut them into pieces if necessary, and peel the potatoes and onions.

We wash the food, put the mushrooms on the stove and boil in salted water for 7 minutes.

Cut the potatoes into pieces, chop the onion into small cubes.

We drain the water from the gifts of the forest and send them to a frying pan, fry them lightly in oil. It will take almost 10 minutes.

Place potatoes, onions and fried mushrooms in layers in a saucepan or stewpan, placing a leaf or two bay leaves in the middle, fill everything with water, place on the stove and cook over low heat for 40-50 minutes. The dish is ready when the potatoes become soft.

5 minutes before the end of cooking, salt the dish, season it with spices, stir, cover and let it cook until done.

Finely chop the greens and use them to decorate your stewed potatoes when serving.

Serving this treat is very tasty with pickles, zucchini, tomatoes or the freshest vegetable salads.

You can use dried or frozen mushrooms in the recipe. In the first case, the gifts of the forest must be soaked in cool water for 30 minutes beforehand. And, secondly, defrost in advance and drain all excess liquid. There is no need to boil either frozen or dried foods like fresh ones.

Stew potatoes with mushrooms in the oven in a pot

This dish will become a real masterpiece on any festive table. It is served in portions - one guest - one pot of food and cooked in the oven with the addition of only mushroom seasoning.

List of necessary goods for 2 pots:

6-7 medium sized potatoes.
400-500 gr. mushrooms (you can use both wild mushrooms and champignons, I usually take boletus mushrooms).
200 ml. heavy cream.
2 onions.
80 ml. vegetable oil.
Hard cheese – 100 gr.
Mushroom broth – 200 ml.
Salt to taste.

We peel potatoes and onions, sort out boletus mushrooms and cut all the products using the convenient method. I usually chop the vegetables into cubes, and choose small boletus mushrooms and leave them whole or cut them in half.

Boil the boletus mushrooms for 15 minutes in slightly salted water, drain in a colander.

Fry the onions and potatoes together in oil in a frying pan, uncovered, for about 15 minutes, until a light golden color appears on the vegetables.

Three cheese on a grater

Boil 200 ml. water, add any mushroom seasoning you like to it, make a broth, we will pour it into our dish.

Grease the pots with vegetable oil, put a layer of potatoes on the bottom, then mushrooms, add spices, salt, pour in a third of the cream. We repeat the layers until the ingredients are finished, but the top layer should be potatoes.

Sprinkle the dish with cheese, fill it with broth, cover the lids and place in an oven preheated to 180 degrees. Simmer the potatoes with mushrooms for 45 minutes, serve piping hot, sprinkled with fresh herbs on top.

Stewed potatoes with frozen or dried mushrooms

You can also use the freshest mushrooms for this recipe, but you will definitely need to boil them first. We will consider the option with frozen or dried products. In any case, the dish turns out to be very filling and tasty, and you’ll want to eat it quickly.

Potatoes – 8-10 tubers.
Frozen or dried boletus, boletus, chanterelles, honey mushrooms, etc. (let's take honey mushrooms; in my opinion, they turn out more delicious) – 0.4-0.5 kg.
One carrot.
One onion head.
6 sprigs of dill.
4 cloves of garlic.
60 gr. butter
Ground dark pepper and dried basil - a pinch each.
500 ml. boiling water
3 spoons of sunflower.

How to stew potatoes with frozen or dried mushrooms

If the mushrooms were frozen, 2 hours before cooking, remove them from the freezer and defrost, then drain all the liquid and fry in oil in a frying pan for 15 minutes without a lid.

If honey mushrooms have been dried for the winter, they need to be filled with cool water for 30-40 minutes, and then all the water should be drained; in this case, there is no need to fry the food.

Peel the onions, potatoes and carrots, cut them as you like. I usually cut the carrots into strips or grate them, chop the onions finely, and chop the potatoes randomly.

Pour oil into the pan, heat it up, add the onion, simmer for 5-7 minutes, add carrots and mushrooms, pepper, salt, stir, continue simmering for another 5-7 minutes.

Now add the potatoes and pour boiling water over everything, cover with a lid, cook over low heat until the vegetables are soft, about 30 minutes.

Potatoes with mushrooms in sour cream in a frying pan with a lid

An indescribably satisfying and tasty dish that is cooked right in the pan and doesn’t require much effort. It will be a beautiful addition to lunch or a formal feast. You can use any type of mushroom and even any consistency according to the recipe, but I usually use oyster mushrooms or champignons with this method of cooking.

A kilogram of potatoes.
500 grams of champignons.
400 ml. sour cream.
2 medium onions.
70 ml. sunflower.
Ground bay leaf, plus reddish and dark pepper.
A couple of pinches of salt.

Cut the washed and peeled potatoes into strips or slices and fry until a pleasant golden color in sunflower oil with the addition of a small amount of salt.

Cut the onion into half rings, add it to the frying pan with the potatoes and simmer the vegetables together for 10 minutes.

Cut the washed champignons into slices, add to the rest of the ingredients, mix, cover with a lid, and cook for 5-7 minutes.

Pour in the sour cream, add a little more salt, also all the prepared spices, mix, reduce the heat to low and bring to readiness under the lid. The simmering time will be approximately 10 or fifteen minutes. All is ready!

In this case, sour cream can be replaced with the freshest heavy cream. The dish should be served hot and is best served with fresh or canned vegetables.

Stewed potatoes with meat and mushrooms in a slow cooker

With meat, it will be more satisfying, but in my opinion there should be more mushrooms in the recipe. It is not often necessary to cook mushrooms and therefore it is necessary that this taste be felt directly.

Useful tips on how to savory stew potatoes with mushrooms

If you are using frozen mushrooms and do not want to fry them before stewing, then you do not need to defrost the products; you can add them directly from the freezer to the pan with potatoes and cook.

If you decide to defrost your forest gifts, then it is best to do this in a natural way, taking them out 2 hours before cooking, or pouring cool water if time is running out. But under no circumstances should you defrost mushrooms in boiling water or in the microwave, otherwise all their taste will be lost, plus the products will lose their proper thickness.

Try to select the smallest mushrooms for the dish, these look very beautiful and have the richest taste and smell. If the products you come across are very large, be sure to cut them into pieces beforehand so that they can be comfortably put in your mouth.

Champignons, oyster mushrooms, chanterelles, boletus and boletus mushrooms are ideal for stewing. These species do not require preparatory boiling and can be consumed immediately after collection; you just need to sort them out and wash them.

Serve the stewed treat hot, sprinkled with fragrant herbs. The dish is more deliciously mixed with pickled and fresh vegetables - cucumbers, tomatoes, crispy salted zucchini.

So, it’s absolutely true that stewed potatoes with mushrooms are quite simple to prepare. And this dish is not inferior in taste and nutrition to potatoes cooked with meat. Prepare and be healthy!

Stewed potatoes with mushrooms

A selection of recipes for stewed potatoes with mushrooms with step-by-step photos and instructions. We will tell you and show you how to cook stewed potatoes with mushrooms, tasty and healthy!

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Recipes for stewed potatoes with mushrooms

Ingredients

Potatoes – 400 g

Champignons – 150 g

Onion – 100 g

Vegetable oil – 3 tbsp.

Garlic – 1 clove

Greens - a couple of sprigs

Pepper, h.m. - taste

Ingredients

Cabbage – 0.5 fork

Snow-white onion – 1 pc.

Potatoes – 4-5 pcs.

Dried small mushrooms – 15-20 pcs.

Parsley - a few sprigs

Pepper, h.m. - taste

Vinegar 6% – optional

Vegetable oil – 2-3 tbsp.

Ingredients

Potatoes – 3 pcs.

Onions – 1 pc.

Hard cheese – 120 g

Greens - to taste

Pepper - to taste

Champignons – 120 g

Chicken fillet – 320 g

Water – 1.5 cups

Sunflower oil – 120 ml

Ingredients

Potatoes – 500 g

Vegetable oil – 2 tbsp.

Garlic – 1 clove

Salt and pepper - to taste

Ingredients

Potatoes – 500 g

Onions – 1-2 pcs.

Garlic – 2 cloves

Vegetable oil – 3 tbsp.

Salt, pepper - to taste

Greens - to taste

Ingredients

Potatoes – 10-11 medium tubers

Champignons – 400-500 g

Onions – 1 pc. large or 2 pcs. average

Vegetable oil – 20 ml

Ground dark pepper - to taste

Dill - several sprigs

Green onion – 20 g

Ingredients

Potatoes – 8-10 pcs.

Onions – 1 pc.

Garlic – 2 cloves

Frozen mushrooms – 150 g

Refined sunflower oil – 3 tbsp.

Ingredients

Potatoes – 4 pcs.

Butter – 2 tbsp.

Pepper - to taste

Ingredients

Minced meat – 400 g

Small young potatoes – 700 g

Onions – 60 g

Young garlic – 3 pcs.

Pepper, h.m. - taste

Parsley - a few sprigs

Champignons – 5 pcs.

Vegetable oil – 2 tbsp.

Hot pepper - to taste

Flour (optional) – 1 tbsp.

Ingredients

Chicken hearts – 400 g

Potatoes – 600 g

Onions – 1 pc.

Champignons – 200 g

Garlic – 1 clove

Bay leaf – 1 pc.

Dill - a couple of sprigs

Pepper, h.m. - taste

Vegetable oil – 1 tbsp.

Ingredients

Potatoes – 600 g

Champignons – 180 g

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7 methods to cook potatoes with mushrooms in a frying pan and in the oven

Stew potatoes and mushrooms in sour cream sauce, bake in pots and under a cheese crust, fry with onions and herbs.

You can add any mushrooms to the potatoes. Champignons and oyster mushrooms, also white mushrooms, boletus and aspen mushrooms can be used without preparatory treatment. But other wild mushrooms are advised to first boil in salted bubbling water for 20–30 minutes so that the bitterness goes away.

1. Fried potatoes with mushrooms

Ingredients

1 onion;
a few tablespoons of vegetable oil;
500 g mushrooms;
1 kg of potatoes;
salt - to taste;
ground black pepper - to taste;
1 bunch of dill.

Manufacturing

Cut the onion into small cubes and fry in a frying pan with hot oil. When it turns golden, add mushrooms, cut into large cubes or slices.

Fry the mixture over medium heat, uncovered, stirring occasionally, until the liquid has evaporated from the mushrooms and they are lightly browned. Transfer the contents of the pan to a plate.

Cut the potatoes into similar large cubes. Fill them with cool water for a couple of minutes, then wash them well. Transfer the cubes to a paper towel and dry - this will prevent the potatoes from falling apart when frying.

Heat a few more tablespoons of oil in the pan. Place the potatoes there and fry for about 20 minutes until golden brown, uncovered. The inside of the potato should become soft. Do not stir it too often so that it has time to fry.

When the potatoes are almost ready, add mushrooms and onions to them. Add salt, pepper and finely chopped dill. Stir gently and fry for another couple of minutes.

2. Potatoes with mushrooms, baked in a sleeve

Ingredients

1 carrot;
1 onion;
1 kg of potatoes;
400 g mushrooms;
salt - to taste;
ground black pepper - to taste;
3 tablespoons of vegetable oil.

Manufacturing

Grate the carrots on a large grater. Cut the onion into half rings, and the potatoes and mushrooms into large pieces.

Place the prepared ingredients in a bowl, add salt, pepper and oil and stir. Place everything in a baking bag and seal the edges tightly.

Place the sleeve on a baking sheet or in a baking dish. Make several punctures in the bag to allow air to escape. Place in an oven preheated to 200°C for 40–50 minutes.

If you want the potatoes to brown, cut the top of the bag 10-15 minutes before the end of cooking.

3. Stewed potatoes with mushrooms

Ingredients

1 onion;
1 carrot;
2–3 tablespoons of vegetable oil;
500 g mushrooms;
1 kg of potatoes;
water;
salt - to taste;
ground black pepper - to taste;
2 dried bay leaves.

Manufacturing

Cut the onion into small cubes and grate the carrots on a large grater. Heat the oil in a deep frying pan and fry the onion until soft. Then add carrots and fry lightly.

Cut the mushrooms into small pieces and add them to the vegetables. Cook, stirring, over medium heat until lightly golden brown.

Coarsely chop the potatoes. Place it in a frying pan and fill it with hot water so that the pieces are almost one hundred percent covered. Simmer over medium heat, covered, for about 20 minutes until soft.

5 minutes before the end of cooking, add salt, pepper, bay leaf and stir. You can also use other seasonings to suit your taste. Before serving, leave the finished dish covered for 15–20 minutes and remove the bay leaves.

4. Potatoes with mushrooms in pots

Ingredients

4–5 potatoes;
1 onion;
200 g mushrooms;
2 tablespoons vegetable oil;
salt - to taste;
ground black pepper - to taste;
4 tablespoons of sour cream;
4–5 tablespoons of water;
2 tablespoons butter.

Manufacturing

Cut the potatoes into slices, the onions into half rings, and the mushrooms into large pieces. Lightly fry the onions and mushrooms in hot vegetable oil until golden brown.

Place some of the potatoes, onions and mushrooms in the pots. Repeat layers, seasoning with salt and pepper. The top layer should be potatoes.

Mix sour cream and water until smooth. Place a spoonful of butter on top of the potatoes and pour sour cream sauce over them.

Close the pots with lids and bake for 30 minutes at 200 °C. Remove the lids and cook for another 10 minutes to brown the potatoes.

5. Casserole with potatoes and mushrooms with cheese crust

Ingredients

2 tablespoons flour;
600 ml milk;
salt - to taste;
ground black pepper - to taste;
1 teaspoon dried thyme;
3 cloves of garlic;
1 onion;
1 kg of potatoes;
500 g mushrooms;
1 tablespoon butter;
200 g hard cheese.

Manufacturing

In a frying pan, stirring lightly, lightly fry the flour until golden brown. Pour in the milk little by little, whisking constantly to avoid lumps. Season the sauce with salt, pepper and thyme.

Finely chop the onion and garlic. Add the vegetables to the sauce, stir and cook for another 5 minutes over low heat.

Cut the potatoes into thin slices, and the mushrooms into slices or small pieces. Grease a baking dish with butter. Place half the potatoes there, spread the mushrooms on top and brush them with half the sauce.

Add the remaining potatoes and spread the other half of the sauce over them. Bake at 190°C for approximately 45 minutes. Then sprinkle the dish with grated cheese and cook for another 10 minutes.

6. Accordion potatoes stuffed with mushrooms

Ingredients

4–5 large potatoes;
150 g of mushrooms (champignons are ideal);
½ bunch of dill;
salt - to taste;
ground black pepper - to taste;
2-3 tablespoons of vegetable oil.

Manufacturing

Make several transverse deep cuts on each potato at a distance of approximately 5 mm from each other. To avoid accidentally cutting the potatoes one hundred percent, place wood sticks under them.

Cut the mushrooms into small cubes. Mix them with chopped dill, salt and pepper. Carefully stuff the mushroom inside into any cut of the potato.

Place the stuffed potatoes on a baking sheet lined with foil and brush with oil. Cover with a second sheet of foil and place in an oven preheated to 200°C for 30–40 minutes. Then remove the foil and cook for another 5-10 minutes until the potatoes are browned.

Roasting may take longer depending on the size of the vegetables. Pierce the potatoes with a fork or knife: if they are soft, you can remove them from the oven.

7. Stewed potatoes with mushrooms in sour cream sauce

Ingredients

350 g mushrooms;
1 onion;
1 tablespoon butter;
1–2 tablespoons vegetable oil;
1 kg of potatoes;
water;
salt - to taste;
¼ teaspoon ground nutmeg;
2 dried bay leaves;
120 g sour cream;
1 bunch of dill.

Manufacturing

Cut the mushrooms into large pieces and the onions into small cubes. Melt the butter in a deep frying pan and add vegetable oil. Fry the mushrooms until golden brown. Add onion and cook until soft.

Place the potatoes, cut into large cubes, into the pan. Pour in so much hot water so that the potatoes are covered almost one hundred percent. Add salt, nutmeg and bay leaf and simmer over medium heat for about 20 minutes until the potatoes are soft.

Pour 4-5 tablespoons of warm water into the sour cream and stir. Add sour cream sauce to the potatoes and mushrooms and simmer for another 5 minutes. At the end of production, add chopped dill, stir and remove the bay leaf.

Potatoes with mushrooms and onions in a frying pan

According to this recipe, you will not get fried potatoes with mushrooms, but stewed ones.

Potatoes are stewed with mushrooms and onions in a frying pan with the addition of a small amount of water. The dish is served hot, with chopped dill.

It is more convenient to cook in a large, wide frying pan. If you don’t have one, then take a cauldron (with a lid), it will turn out no worse, even better, because you will ensure uniform heating over the entire area.

Advice! You can take any mushrooms, not just champignons. If you have wild mushrooms in your refrigerator, that’s absolutely wonderful! They will give a magical taste and smell.

Ingredients

potatoes – 500 g
onions – 150 g or more
champignons or other mushrooms – 200 g
vegetable oil – 50 ml
butter – 20 g
salt – 2/3 tsp. or to taste
dark ground pepper - 1-2 chips.
chopped dill - 1 tbsp. l.
water – 70 ml

Manufacturing

Peel a couple of large onions, cut into half rings (do not spare onions, at least 150 g, 200 g is possible). Cut the mushrooms coarsely into 2-4 pieces. Peel the potatoes, cut into circles 3-4 mm wide. Heat the butter and vegetable oil in a large frying pan.

Sauté the onion first. No need to fry it! Just fry for a few minutes, stirring until softened.

Once the onion has softened, add the chopped mushrooms to the pan. They will give a lot of their water.

Fry for several minutes until it evaporates (in a wide frying pan this will happen quickly, and the onion will not have time to burn).

Next is the potato turn.

Fry over high heat, stirring, for exactly 5 minutes. During the process, add salt (I used a little more than half a teaspoon) and pepper to taste.

To cover with a lid. And simmer over low heat for 15 minutes. Do not stir during this time! Check for doneness - the potatoes should be completely soft when pierced with a knife.

The final touch (very important) is to add chopped dill. Remove from heat immediately and stir.

Serve hot. You can complement the dish with sour cream and fresh tomatoes. Bon appetit!