Potatoes with mushrooms in the oven

It’s easy to transform even an ordinary menu into a festive meal if you cook delicious potatoes with mushrooms in the oven. The recipe and manufacturing techniques depend on the type of mushrooms that the housewife plans to use. Most wild mushrooms require preparatory boiling. There are also those that can be immediately fried together with vegetables. Regardless of the type, the dish captivates with its wonderful smell, delicious taste and satiety.

Even if you have never prepared anything like this, follow our advice. By following the usual techniques, you will get perfect oven-baked potatoes and mushrooms. We offer a recipe for every taste in this publication for us.

Baked potatoes with white mushrooms

By analogy, you can prepare a dish with factory-grown mushrooms. Champignons are processed quite simply. Before baking, fry them in a frying pan for a couple of minutes to release the moisture. Oyster mushrooms are prepared simply and quickly. The only thing in which these varieties are inferior is the lack of a pronounced mushroom aroma, like forest varieties. But there is also an advantage - such mushrooms occasionally turn out to be unsafe for human health and life.

Prepare:

0.7 kg. Snow white mushrooms;
1.5 kg. Potatoes;
2 large onions;
200 ml. sour cream;
200 gr. hard cheese;
Salt, pepper to taste;
200 ml. water;
2 tbsp. l. sunflower oil;
0.5 bunch of dill.

Baked potatoes with white mushrooms

How to cook:

If you use fresh mushrooms, clean them of dirt. Then rinse thoroughly. Do not change the order, because soaked mushrooms become slippery and it will be a problem to properly clean them from dirt.
Cut large mushrooms into 4 parts, small ones into 2, or leave them whole to create an appetizing baked potato with mushrooms. It is better to cook the recipe in the oven with boiled mushrooms.
Place in a saucepan, add water, and boil after boiling for 7-10 minutes.
Peel the vegetables and rinse. Cut the onion into half rings, potatoes into small cubes.
Place the potato cubes in a saucepan and cover with water.
Place the boiled mushrooms in a colander and wash. Leave in a colander to drain.
Pour a tablespoon of oil into a heated frying pan.
Place onion half rings on the heated oil. Fry until translucent.
Add mushrooms to the onion and fry until light golden brown.
Place potatoes on a greased baking sheet. A recipe baked with mushrooms in the oven can be speeded up by frying the potatoes in a frying pan ahead of time.
Add sour cream and water to the fried onions and mushrooms, stir. Add salt and wait until it boils.
Pour mushroom mixture over potatoes. Grate cheese on top.
Bake in an oven preheated to 200 degrees for about an hour if the potatoes are eaten raw. If you previously fried the potatoes, you can bake them for 40 minutes. Also check out the crust. If it is golden, check readiness and remove the pan. Serve potatoes sprinkled with chopped dill.

Potatoes with chanterelles in the oven

Chanterelles have excellent taste properties. Potatoes with mushrooms in the oven are especially delicious. Any chef would be happy to prepare a recipe with this type of mushroom. Indeed, apart from the presence of 8 amino acids, zinc, copper, vitamins PP, A, B1, these mushrooms are very resistant to parasites. That's why they are considered kosher food.

You will need:

0.7 kg. Chanterelle;
1 kg. Potatoes;
300 ml. sour cream;
100 gr. hard cheese;
3-4 cloves of garlic;
½ chili pepper;
0.5 tsp. nutmeg;
Salt, pepper, herbs to taste.

Potatoes with chanterelles in the oven

How to cook:

Peel and rinse fresh mushrooms. Frozen ones also yield delicious potatoes with mushrooms in the oven. The recipe for proper defrosting is easy to follow. Place the mushrooms in a bowl and leave overnight (that is, at night) in the refrigerator.
Peel the potatoes and rinse them. Cut into slices of medium thickness.
Cut the mushrooms into 2 or 4 pieces if they are large. Leave the small ones whole.
Heat a frying pan with sunflower oil.
Fry the pepper and thinly sliced garlic.
When the odors begin to release, add the mushrooms. Fry until golden brown.
Add sour cream, salt, pepper, nutmeg and simmer over low heat for 5-7 minutes.
Prepare a form in which to cook baked potatoes with mushrooms in the oven. The recipe is usually baked in clay, glass or stainless alloy. It is also worth greasing the bottom with butter.
Place potato slices on the bottom so that the circles overlap slightly.
Pour in half of the mushroom mixture.
Place the second part of potato slices.
Pour all the mushroom sauce on top. If the mold is large, make one layer.
Sprinkle the dish with cheese on top and bake in an oven preheated to 180 degrees for about an hour. The production time almost entirely depends on the thickness of the potato cut, so faster is relative.
Serve potatoes baked with mushrooms in the oven with chopped herbs. The recipe will perfectly complement the taste with parsley and dill.

Potatoes baked with butter

The sauce makes a filling and very tasty dish. But it turns out no less appetizing if you bake potatoes with mushrooms in the oven until they are perfectly golden brown. You will find the recipe for such a dish below. It is especially excellent when prepared with new potatoes. It bakes faster and has unique taste properties: the crust comes out crispy, and the flesh inside is tender. But the dish will also be successful with autumn-harvested tubers.

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 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 mushroom innards into any cut of 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.

Recipes for making delicious potatoes with mushrooms and cheese in the oven

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It’s hard to imagine a feast without potatoes, because a wide variety of dishes are prepared from it: fried, boiled, baked, added to soups, salads, used in baking, and it also mixes well with other products. In addition, it is rich in various minerals and vitamins, which are perfectly absorbed by the body. This article tells us how to bake potatoes with cheese and mushrooms in the oven, with step-by-step instructions for preparation.

Selection and preparation of ingredients
Recipes for making potatoes with mushrooms and cheese in the oven
- Baked potatoes with mushrooms
Traditional recipe for potatoes with mushrooms and cheese

Selection and preparation of ingredients

To create a delicious and healthy dish, you need to choose only high-quality products from proven retail outlets. Potatoes should be without signs of rottenness, cheese - without mold and strong aroma, mushrooms - without stains, mucus, and with a pleasant smell.

All ingredients must be thoroughly rinsed and the water drained. Also select and wash the necessary cooking equipment.

Recipes for making potatoes with mushrooms and cheese in the oven

Below in the article are ordinary and delicious baked potato recipes. To cook according to these tips, you do not need special equipment or the rarest ingredients, and of the abilities in the field of cooking, only the basic ones are required, which virtually anyone has.

Baked potatoes with mushrooms

Traditional recipe for potatoes with mushrooms and cheese

Baked potatoes with mushrooms

Wash the raw potatoes in their jackets from the soil, put them in a saucepan, add water, add a pinch of salt and cook until tender (about half an hour). You need to monitor the integrity of the potato skin so that it does not burst and the pulp does not boil.

Baby potatoes with mushrooms in the oven

I found a recipe for baby potatoes on some website, highlighted what was necessary, highlighted what was important, and decided to share it with you. Can be served as a separate dish or as a side dish.

Ingredients for “Baby Potatoes with Mushrooms in the Oven”:

Potato

Potatoes (Young) - 250 g
Champignons – 250 g
Vegetable oil – 50 ml
Dill (You can use any other herbs) - 1 tsp.
Salt - 1 pinch.
Dark pepper - 1 pinch.

Sauce

Pork (Or any other meat of your choice, or create a sauce without it entirely.) - 200 g
Onion - 1 pc.
Sour cream – 50 g
Cream - 50 ml
Parsley - 1 tbsp. l.
Spices - 1 pinch.

Production time: 50 minutes

Number of servings: 4

Nutritional and energy value:

Ready meals
kcal 1503.4 kcal	proteins 53.7 g	fat 114.2 g	carbohydrates 68.9 g
Portions
kcal 375.9 kcal	proteins 13.4 g	fat 28.6 g	carbohydrates 17.2 g
100 g dish
kcal 158.3 kcal	proteins 5.7 g	fat 12 g	carbohydrates 7.3 g

Recipe for “Young potatoes with mushrooms in the oven”:

We wash the potatoes and mushrooms. We lightly clean the young potatoes with a clean dishwashing sponge or a knife. You shouldn’t be particularly zealous, because the skin is very narrow and is very appropriate when baked.

Cut large mushrooms in half or into quarters, leaving small mushrooms whole. We cut large tubers into quarters, small ones in half, and leave very small ones whole.

In a deep plate, mix mushrooms, potatoes, salt, pepper, herbs

Place the resulting mixture on a baking sheet greased with butter and place it in an oven preheated to 200-220*. Send for 40 -50 minutes, stirring from time to time

In the meantime, let's prepare the sauce.
In our house, food without meat is not food, but if you wish, this sauce can be prepared without meat or you can replace pork with beef, chicken or turkey. 1. Fry the pork for about 10 minutes
2. Add the onion and fry for about 5 more minutes over medium heat
3. Add sour cream and cream and simmer over low heat for about 7-10 minutes.
Add salt, spices 4. 2 minutes before readiness, add chopped parsley.
5. Turn off. Let it sit for a few minutes.