Potatoes with champignons in a sleeve in the oven

Ingredients

Potatoes – 1.2 kg

Champignons – 450 g

Vegetable oil – 2 tbsp.

Svan salt – 1 tsp. (or to taste)

71 kcal
55 min.
55 min.

Photo of the finished dish

Step-by-step recipe with photos

Potatoes baked in a sleeve with champignons are a delicious dish that can feed the whole family. It can be served for both lunch and dinner. This manufacturing method captivates me with its simplicity and final result. After all, the potatoes simply melt in your mouth, and the mushrooms and onions complement this taste harmony.

For this dish, it is better to use potato varieties that cook quickly. This will significantly reduce production time. As for spices, choose them, focusing on your taste preferences. I used Svan salt in this recipe, it turned out fragrant and tasty.

Serve potatoes with champignons hot. Along with the freshest vegetables and herbs.

To make potatoes with champignons in a sleeve in the oven, prepare the products according to the list for the recipe.

Peel the potatoes and rinse under cool running water. Cut large tubers into four parts, medium ones - in half.

Cut the peeled champignons into thick slices.

Combine potatoes, mushrooms and onions in a deep bowl. Add vegetable oil and Svan salt. You can also use regular salt, but then it is better to add some other seasonings, for example, ground black pepper and Italian herbs are also excellent.

Mix the contents of the container thoroughly so that the spices are moderately distributed.

Place the potatoes with mushrooms and onions in a baking bag. Tie the ends of the bag tightly and place on a baking sheet or in a heat-resistant form. Send the potatoes with the champignons in the sleeve to the oven, preheated to 180 degrees, for 30-40 minutes.

The baking time will depend specifically on the type of potato. It should be completely baked and soft.

When the vegetables and mushrooms are completely ready, carefully cut the sleeve and transfer the dish to serving plates. Serve the potatoes with the champignons while they are hot. Various greens are an excellent addition.

Potatoes with mushrooms in a baking sleeve

Potatoes with mushrooms baked in a sleeve come out juicy, fragrant, perfectly boiled, the dish tastes like both baked and steamed. For those who still don’t understand what an oven baking sleeve is, I advise you to take a closer look at a new invention that significantly simplifies the food preparation process. After baking in a miracle bag, you do not need to wash the baking sheet, mesh or other dishes. Dishes prepared using this method are always juicy: the bag is sealed, so the juice remains inside, all the ingredients are saturated with it, mixing with the smell of herbs and spices.

If you prefer to cook in the oven, then pay attention not only to the plastic sleeve, but also to the most natural materials, for example, the forgotten cast iron will help make any food twice as tasty! And even the most ordinary, seasonal vegetables, cabbage and potatoes, are transformed in a cast iron into an unusually tasty vegetarian lunch or a hearty vegetable side dish.

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And in order to deliciously bake potatoes with snow-white mushrooms in a sleeve for 2 servings, we need:

600-700 g potatoes,
40 - 50 g of dried snow-white mushrooms, you can use the freshest ones in season or champignons,
1 carrot,
1 onion,
3 tbsp. l. vegetable oil,
4 tbsp. l. not thick tomato sauce, maybe spicy adjika,
1 tsp. ground dark pepper or to taste
salt

How to bake potatoes with mushrooms in the sleeve

If this is your first time using the sleeve, then do not be lazy to read the instructions, because there are several fundamental rules, for example, the bag should not touch the mesh or the walls of the oven, the dish should be placed on a baking sheet at room temperature, and only later put into a hot oven., some the bags can withstand temperatures up to 200 C and so on.

First, soak the dried white mushrooms in cold water for 2 hours. Then we drain the water and lightly rinse the mushrooms - now they are ready for baking or other heat treatment.

We prepare the vegetables: grate the carrots on a Korean carrot grater or on a regular attachment, cut the onion into cubes, finely so that they are baked more, peeled potatoes into medium cubes, quarters or strips (as for fries), as you prefer.

Mix all the vegetables with snow-white mushrooms, put them in a sleeve, add vegetable oil, dark pepper and tomato paste.

Mix everything, if it is not convenient to do it in a bag, then you can mix everything in a separate bowl in advance, and later transfer it to the bag.

Place the sleeve on a baking sheet and bake in the oven for 30 minutes. at a temperature of 180C, then reduce the temperature to 150C, hold for another 20 minutes. If you do not have the ability to regulate the temperature, then bake the potatoes at 180C until fully cooked.

The whole kitchen will be filled with the smell of wild mushrooms and baked vegetables; this is exactly the recipe that can be prepared quickly, without any special time or currency costs. All ingredients are available and do not require long preparation (not counting soaking the mushrooms).

This is the beauty that comes out:

Using the same method, you can completely bake any vegetables as a side dish: cauliflower, broccoli, pumpkin, green beans, zucchini, eggplant, peppers, tomatoes, and so on. Vegetables can always be varied with sauce and spices.

For those who have not yet used a baking sleeve, you can see one of the options for making baked potatoes with mushrooms using this method.

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 consumed 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 completely 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 completely, 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 enough hot water to cover the potatoes almost completely. 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 champignons in a sleeve in the oven

I offer you a good recipe for making potatoes with champignons in a sleeve for baking in the oven. The dish turns out to be both satisfying and very tasty. Potatoes and champignons mix well and complement each other. The potatoes come out very tasty, soft on the inside and with a light, golden crust on the outside. The magical smell of mushrooms that floats around the house during baking will not leave anyone indifferent. Potatoes baked with champignons can be served either on their own or as a side dish. I'm sure almost everyone will like this simple dish!

Ingredients

Manufacturing process

Peel potatoes, carrots and onions. Cut the potatoes into large cubes.

Cut the carrots into rings.

Cut the onion into slices.

Wash the champignons, dry them, cut them into large segments (I used frozen champignons and had not defrosted them before).

In a deep bowl, combine chopped potatoes, carrots, onions and champignons, add salt and pepper, and sprinkle with granulated garlic if desired.

Pour vegetable oil into a bowl with vegetables and champignons, mix well so that both vegetables and mushrooms are well coated with spices and oil.

Place potatoes, champignons, onions and carrots in a baking sleeve, add one sprig of dill and carefully tie the sleeve on both sides.

Place the sleeve with potatoes and champignons on a baking sheet and place in the oven preheated to 200 degrees for approximately 30-35 minutes. You can check the readiness of the baked potatoes using a toothpick (if the toothpick just goes into the potato, it means it is ready). When the potatoes are completely ready, remove the baking sheet from the oven, carefully so as not to burn yourself, cut the sleeve and place the potatoes and mushrooms on plates.

Serve the potatoes with champignons hot, complemented by a salad of new vegetables. This dish, baked in a sleeve in the oven, comes out fragrant and unusually tasty. These potatoes with mushrooms will fill you up and add great variety to your menu, try it!