Potatoes with mushrooms in a slow cooker

Potatoes with mushrooms in a slow cooker

Potatoes with mushrooms in a slow cooker can be tenderly stewed or golden-brown baked; here you can choose for yourself which program to use. But before choosing a recipe, you need to select the ingredients. Let's start with mushrooms. These could be store-bought champignons or oyster mushrooms, or maybe the result of your quiet hunt – wild mushrooms. Oh, how fragrant they are! Moreover, mushrooms can be either fresh or frozen, boiled, fried and even dried.

Potatoes with mushrooms in a slow cooker will turn out especially crumbly and tasty if you use potatoes with an excessive amount of starch for making. And for the best smell and taste of potatoes, you just need to add onions, carrots, aromatic spices and seasonings and, of course, herbs, where would you be without them?

Potatoes with mushrooms in a slow cooker are good on their own, but if you add cheese, meat or stew to it, you will get a very satisfying and healthy dish, a wonderful dinner for the whole family. And now you just need to stop at the most suitable recipe!

Baked potatoes with mushrooms in a slow cooker

Ingredients:
7-8 potatoes,
400-500 g of new mushrooms,
1-2 onions,
100 g of sour cream,
50-70 ml of water,
100-150 g of hard cheese,
salt, herbs, spices - to taste,
any kind of oil - for lubricating the bowl.

Preparation:
Cut peeled and dried potatoes into thin slices and place on a towel. Wash the mushrooms well and cut into slices. Cut the onion into small cubes. Grease the multicooker bowl with vegetable oil (or better yet, butter or melted butter) and place the potatoes in it. Add salt and sprinkle with spices. You can take a ready-made potato mixture. Place onions on top of potatoes and mushrooms on top. Level it out. Mix sour cream with water and pour over mushrooms. Close the lid and set the “Baking” mode for 1 hour. Meanwhile, grate the cheese on a large grater. When the program is finished, sprinkle the cheese on the food in the bowl, close the lid and keep on heat until the cheese has melted.

Potatoes with mushrooms and meat in a slow cooker

Ingredients:
500 g pork pulp,
500 g new mushrooms (champignons),
1 kg potatoes,
1 carrot,
1-2 onions,
salt, pepper, bay leaf, herbs - to taste,
2 cups.
water, oil for frying.

Preparation:
Wash and dry the pork, cut into cubes. Cut the onion into small cubes, grate the carrots on a large grater (can be cut into cubes or cubes). Cut the potatoes into cubes. Cut the mushrooms into 6-8 pieces. When all the ingredients are ready, start cooking. Pour any oil into the multicooker bowl and turn on the “Baking” mode for 40 minutes. Place the meat in the bowl and close the lid. After 20 minutes, add onions, carrots and mushrooms to the meat, stir and close the lid again. When the program is completed, add potatoes to the bowl, add salt, add a couple of bay leaves, peppercorns, pour in water, stir and close the lid. Set the “Baking” mode again, but for 1 hour, and wait for the result. You can stir it a few times, but even if you forget, it’s okay, everything will be cooked!

Potatoes with mushrooms and mayonnaise in a slow cooker

Ingredients:
700-800 g potatoes,
300-400 g champignons,
1 onion,
100-150 g sour cream,
2-3 tbsp.
mayonnaise, 2 tbsp.
vegetable oil, 200-250 ml water,
½ tsp.
ground paprika, salt, pepper, spices - to taste.

Preparation:
Peel the onion and cut into cubes. Pour vegetable oil into the multicooker bowl, set the “Baking” mode for 20 minutes, heat the oil and place the onion in the bowl. Let it fry until translucent. Stir occasionally. Add mushrooms, cut into slices, to the onion, salt, pepper, stir and cook until the signal ends. In a separate bowl, mix the diced potatoes with paprika, spices and salt. Combine sour cream with mayonnaise. Place the potatoes on the mushrooms and onions, level them, brush with a mixture of sour cream and mayonnaise, add water, close the lid and set the “Baking” mode for 40-50 minutes or “Pilaf”. When the signal sounds about the end of the mode, leave the dish to cook in the heating mode for 5-10 minutes.

Baked potatoes with mushrooms and meat in a slow cooker

Ingredients:
10-12 potatoes,
500 g meat,
300-400 g mushrooms,
1 onion,
1 tomato,
200 ml sour cream,
100-150 g cheese,
2 tbsp.
soy sauce, salt, herbs, spices for meat - to taste.

Preparation:
Cut the meat into cubes, place in a bowl and add two tablespoons of sour cream and soy sauce, salt and add meat spices. Leave to marinate for a couple of hours. Meanwhile, in a multicooker bowl or in a frying pan, fry the onions and mushrooms in vegetable oil. Cut the potatoes into slices. Add a little oil to the bowl, put half the potatoes, salt, sprinkle with herbs and pour sour cream, you can add a little water, then place a layer of mushrooms, on top of them the meat and the remaining potatoes on top. Salt, pepper, add tomatoes, sprinkle with herbs and cheese. Close the lid and set the “Baking” mode for 1 hour. This whole layer cake will be baked, and a delicious crust will appear underneath!

The meat in this recipe can be replaced with chicken breast or turkey.

Potatoes with dried mushrooms in a slow cooker

Ingredients:
60-70 g of dried mushrooms,
1 kg of potatoes,
2 onions,
salt, spices, herbs - to taste.

Preparation:
Soak dried mushrooms in advance and then boil. Don't pour out the broth! Combine mushrooms with chopped onions, place in a multicooker bowl, add a little vegetable oil and turn on the “Baking” mode for 20 minutes. When the time is up, pour a couple of glasses of mushroom broth into the bowl, add diced potatoes and set the “Stew” mode for 40-50 minutes.

And if you grind some of the dried mushrooms into flour and add it to the potatoes along with the broth, you will get an indescribably fragrant dish!

Potatoes with mushrooms in a slow cooker - it's very simple and delicious! A slow cooker is still a good assistant, you’ll agree. Even from a minimum of goods, a smart machine will prepare you a beautiful dish.

Bon appetit and the latest culinary discoveries!

Stewed potatoes with mushrooms in a slow cooker

I suggest making potatoes with mushrooms for dinner. According to tradition, the dish is prepared simply, but it turns out very tasty!

Ingredients for “Stewed potatoes with mushrooms in a slow cooker”:

• Potatoes - 5 pcs.
• Mushrooms (Any) – 500 g
• Tomato – 3 pcs
• Onion - 1 pc.
• Tomato paste - 1 tbsp. l.
• Bouillon cube (Mushroom) – 1 pc.
• Cilantro - 1 bunch.
• Water – 100 ml
• Vegetable oil - 2 tbsp. l.

Production time: 25 minutes

Number of servings: 6

Nutritional and energy value:

Manufacturing characteristics in a multicooker:

Power: 750 Watt

Main program: Baking (60 minutes)

Additional program: Frying (15 minutes)

Recipe for “Stewed potatoes with mushrooms in a slow cooker”:

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Potatoes with mushrooms in a slow cooker: how best to cook

How to cook the most delicious potatoes with mushrooms using a modern kitchen miracle - a multicooker. About different recipes for making potatoes and mushrooms in this device and the technology of preparatory preparation of mushrooms for the upcoming culinary processing.

1. Will cook everything
2. Preparatory preparation
3. Recipes
4. Stewed with sour cream
5. With fried potatoes
6. With Chiken
7. With pork
8. Marinating in a slow cooker

Will cook everything

A multicooker is a useful assistant in a modern kitchen. This device allows you to quickly and successfully prepare a huge number of different dishes, allowing the kitchen owner to endlessly improve their culinary abilities.

Potato and mushroom dishes are also excellent in a slow cooker. These two ingredients mix well together, and cooking in a slow cooker gives the combination of their flavors a new, special edge.

Preparatory preparation

If you use freshly picked mushrooms, then before using them to make delicious mushroom dishes, the forest gifts must be prepared for the upcoming culinary process.

• Fruiting bodies must be painstakingly cleaned of dirt and forest debris, rotten or warped specimens must be removed, and where the area of ​​damage is not very large, carefully cut them out with a knife.
• You need to cut off the very edge of the stem of the fruiting body. You can separate the caps from the legs.
• Next, the mushrooms are painstakingly washed under running water, trying to do this quickly so that the fruiting bodies do not absorb too much water.

Now the mushrooms are ready for the upcoming cooking.

If you use dried mushrooms, then before using them you need to soak them in water for 6 hours, and then wash them and dry them briefly in a colander.

Before using, frozen mushrooms must be transferred from the freezer to a regular shelf in the refrigerator for up to 2 hours. They will not defrost completely, but they can be completely used for making dishes. To speed up the defrosting process, you can place the container with mushrooms in warm water, but only if it is sealed and the liquid cannot leak inside.

Recipes

Below are several recipes for making potato and mushroom dishes in a slow cooker.

Stewed with sour cream

This dish has a low fat content and low calorie content, so it is perfect for people, especially those watching their weight. Any type of edible mushroom is suitable for its production. You can use dry or defrosted product.

• Mushrooms – 400 gr.
• Potatoes – 600 gr.
• Sour cream – 100 gr.
• Garlic – 2 cloves, medium size.
• Onions – 1 pc.
• Salt and spices - to taste
• Italian herb seasoning.
• Vegetable oil

• Cut the onion into half rings and the mushrooms into small pieces, place in the multicooker bowl, pour in the oil, turn on the “heat” mode and cook for 10 minutes.
• Add diced potatoes, spices and sour cream, slightly diluted with water, to the bowl, mix everything thoroughly and continue cooking in the “Stew” mode for 40 minutes.

The dish is ready! It must be served hot, garnished with herbs.

With fried potatoes

• Mushrooms – 150 gr.
• Potatoes – 5 pcs., medium size.
• Onions – 1 pc.
• Vegetable oil – 30 ml.
• Salt - to taste.

• Cut the potatoes into cubes or strips, wash and dry on a clean cardboard towel.
• Cut the mushrooms into slices and the onion into half rings.
• Pour oil into a bowl and heat it in the “Fry” mode, then put the potatoes in there and fry until golden brown.
• Add mushrooms and onions to the bowl, add salt and cook, with the lid closed, in the “Baking” mode for 10 minutes.

With Chiken

• Mushrooms – 500 gr.
• Potatoes – 5 pcs.
• Chicken fillet – 400 gr.
• Onion – 1 piece, medium size.
• Carrots – 1 piece, medium size.
• Sour cream – 100 gr.
• Garlic – 2 cloves, medium size.
• Salt, spices and herbs - to taste.

• Wash the meat under running water and cut into small cubes.
• Cut the fruiting bodies into small slices and fry in butter for 15 minutes in the “Baking” mode.
• Cut the onions and carrots into small cubes, cut the potatoes into half rings or cubes, and then wash with running water and dry in a colander.
• Mix the vegetables with mushrooms and continue cooking in the “Baking” mode for another 10 minutes. It is necessary to monitor the oil level in the bowl and add it if the amount of oil is not enough.
• Add the chopped chicken breast to the bowl and cook for another 10 minutes.
• Next, add the potatoes, add sour cream, pepper and salt, pour in a glass of water or meat broth, mix everything thoroughly and continue cooking at the “Stew” setting for 1 hour.
• After finishing the manufacturing process, sprinkle the potatoes with herbs and finely chopped garlic, then close the lid and let it brew for 15 minutes.

With pork

In this recipe, it is best to use champignons.

• Mushrooms – 200 gr.
• Potatoes – 1.5 kg.
• Pork – 600 gr.
• Carrots – 1 piece, medium size.
• Onions – 1 pc.
• Vegetable oil – 120 ml.
• Bay leaf – 1 pc.
• Salt, pepper and herbs - to taste.

• Cut the meat into pieces and fry in a bowl, adding oil, in the “Frying” mode.
• Chop the onion and carrots and add to the meat.
• Add the mushrooms to the bowl, mix everything thoroughly and fry until tender.
• Cut the potatoes into cubes, add to the bowl and pour water into it so that it covers the dish by one centimeter.
• Close the lid and cook in the “Stew” mode for 80 minutes.
• At the end of the manufacturing process, add bay leaf, pepper and herbs.

The dish is ready! It can be served with various side dishes - cucumbers, cabbage or tomatoes.

Marinating in a slow cooker

The multicooker even allows you to marinate mushrooms. This method of pickling does not imply long-term storage of the finished product, but its taste is in no way inferior to the taste of a product prepared using the conventional pickling method.

• Mushrooms – 600 gr.
• Garlic – 4 cloves, medium size.
• Vegetable oil – 5 tbsp. spoons
• Vinegar 9% – 2 tbsp. spoons.
• Flavored peppercorns – 6 pieces.
• Bay leaf – 3 pieces.
• Sugar and salt - to taste.

• Cut the fruiting bodies into pieces and chop the garlic.
• Pour water into the multicooker bowl, add vinegar, vegetable oil, pepper, garlic, bay leaf, salt and sugar, mix everything thoroughly, add mushrooms and cook in the “Cooking” mode for 25 minutes.
• After cooking, catch the mushrooms with a slotted spoon, put them in sterilized jars and pour the marinade on top. Then screw the lids on the jars and continue to store in the refrigerator. The product will be ready for use in 10 minutes.

A multicooker is an excellent modern kitchen device that allows you to prepare a huge number of different dishes, including potato and mushroom dishes. And the constant development of technology allows us to assume that the scope of implementation of this device in home cooking will only grow from year to year.

Potatoes with mushrooms in cream - guys' favorite dish

Everyone understands that ordinary and delicious recipes are those that contain ordinary products. Savory potatoes with mushrooms in cream in a slow cooker - suitable as a main dish or as a side dish for a homemade dinner. Warm potatoes with a creamy taste combined with fragrant mushrooms will not leave anyone indifferent at the table. Men especially like this dish. The recipe is not difficult to make and the ingredients are cheap.

For the dish you will need potatoes designed for baking, for example, such varieties as Aurora, Blue-Eyed or Zhuravinka. Any mushrooms are suitable for this dish; you can use regular champignons, oyster mushrooms, or wild mushrooms and saffron milk caps. When choosing cream, give preference to a thick homemade or farm product. Choose fragrant herbs and spices according to your own taste.

Ingredients:

• potatoes – 4 – 5 pieces;
• champignons – 200 gr;
• garlic – 2 cloves;
• vegetable oil – 3 tablespoons;
• cream – 180 – 200 ml;
• paprika – 1 teaspoon;
• nutmeg – 1 teaspoon;
• thyme – 0.5 teaspoon;
• allspice – 2 peas;
• bay leaf – 1 – 2 pieces;
• salt pepper.

How to cook potatoes with mushrooms in a slow cooker

Peel the potatoes and cut into thin slices.

Wash the slices and cover them with cool water. Leave for 30 minutes.

Fry the onions and mushrooms in a frying pan as shown in the photo. Add salt, pepper, allspice and bay leaf.

Pour oil into the multicooker bowl.

Turn on the multicooker in the “baking” mode. Dry the potatoes in a towel and place in a bowl. Cook for 20 minutes.

Chop the garlic and place on top of the potatoes. Add salt, pepper and spices. Stir and cook for 5 minutes.

The cream should completely cover the potatoes. Continue cooking for 5 minutes.

Add mushrooms and onions, continue baking the dish for 15 - 20 minutes until the potatoes are soft.

The dish can be left in the warm mode. Place the finished potatoes with mushrooms on a serving plate and add some fresh vegetables and herbs.

The potatoes have a creamy, garlicky taste with the smell of spices and mushrooms.

An appetizing homemade dish will diversify your diet and your loved ones will enjoy it.