Potatoes with mushrooms and sour cream, stewed in a frying pan

Potatoes with mushrooms and sour cream, stewed in a frying pan

From time to time we forget ordinary recipes that we cook more often during the mushroom season. Especially when we collected the freshest potatoes and went into the forest to pick mushrooms. Mushrooms in the basket can be different - boletus, white mushroom, honey mushroom, or any others. You can use one type, or all together. You can cook in pots in the oven or in a frying pan. A common ingredient in all this is sour cream. It’s not tasty to cook, it just won’t work... The smell of mushrooms will permeate the entire kitchen, and fried mushrooms with onions can be placed on the freshest bread, like a sandwich, and tested not just for salt, but to enjoy wild mushrooms, with a spoonful of thick sour cream.

And remembering the still warm autumn days, I wanted to cook potatoes with mushrooms and sour cream, using the most affordable mushrooms - champignons. I didn’t want to take artificial honey mushrooms, or any others. The best and surest option, if you don’t have real mushrooms at hand, is to use champignons. They will turn out very tasty and satisfying.

The recipe you will see is very simple and quick to follow. With all this, it deserves attention on any table, at any time of the year.

Stewed potatoes with mushrooms in sour cream. Recipe for oven pots

Ingredients:

• Potatoes (preferably fresh new potatoes)
• Mushrooms (you can use any mushrooms, I used champignons)
• Onions (for frying with mushrooms)
• Sour cream (5-7 minutes before readiness, a couple of tablespoons)
• Salt pepper - to taste

These ingredients can be used to make potatoes with mushrooms in the oven. If you make it on a baking sheet, then simply alternate layers, starting with potatoes, then fried onions and mushrooms, and grease the top with mayonnaise or sour cream. In pots it’s the same, only you can put a little more onions and mushrooms in a layer on top of the potatoes, and besides that, finely chopped chicken, and sour cream on top. You will get potatoes in pots with broth inside. Very tasty!

We will look at a step-by-step photo recipe for stewed potatoes in a frying pan, which in taste and composition of the broth is literally the same as in pots. And here there is no need for unnecessary words, so this is just the most ordinary stewed potatoes in sour cream. Therefore, let's get down to business...

Stewed potatoes with mushrooms and champignons in sour cream

First, cut the mushrooms, onions and potatoes. The photo below shows approximate proportions. Luka approximately 1 large head, or 2 small ones. Mushrooms are about a third of the potatoes, taking into account that they will decrease in volume when frying in a frying pan. Overall, this is a recipe that is done by eye. And you can’t go wrong here, and nothing disgusting will happen if you get a little more mushrooms or onions than in the photo...

It is better to cut the potatoes into strips, so if they are large, they will not have time to cook. It is important to finish the recipe at that moment, so that the potatoes are moderately saturated with the smell of mushrooms, and the mushrooms themselves do not overcook in the pan. Therefore, first we will fry them with onions. And with all this, the potatoes should not only be cooked moderately, but also due to the small cut (0.4 mm, almost a straw), we reduce the production time. Naturally, there is no need to spend a very long time with cutting out potatoes. Everything is done quickly and by eye!

Step by step photo recipe

Step 1. Fry the onion for almost 5 minutes, until golden brown, and then add the chopped champignons. It is better to use a thick-walled frying pan, with high edges, so that it is comfortable to stir, and the potatoes are stewed not only from the bottom, but also from the edges. In a narrow frying pan, it may not be possible to execute the recipe as in the oven, so the potatoes themselves may turn out damp. We’ll come back to this later, but for now fry the mushrooms and onions for almost another 5 minutes, always stirring...

Step 2. Almost 7 minutes after the start of production, you can send the potatoes. Don't rush to stir immediately. Let the smell of mushrooms and onions remain under the potato shell, and it will gradually begin to wrap any slice of potato. By stirring immediately, you get a completely different taste.

By the way! Don’t forget to salt the mushrooms and onions while frying. This was also mentioned at the very beginning of the article, not in order to test them with bread and refresh themselves, but in order to begin the salting process at the beginning of production, and not just at the end. Thus, the dish will turn out to be the most rich in taste. Don’t rush to salt the potatoes, we’ll come to this later...

For a few minutes, the potatoes were saturated with the mushroom smell, and now you can safely stir, thereby sparingly distributing the mushrooms over the potatoes.

15 minutes have already passed since the pan was heated. The potatoes are half cooked, but we are in no hurry to fry them because we are stewing them. It should turn out juicy and rich in mushroom flavor in sour cream broth...

We can assume that after 7 minutes the potatoes are 100% cooked. At the moment it is one-half raw. But we are not in a hurry to add temperature, but slightly slow down the manufacturing process, starting to stew...

Step 3. It's time to add a couple of huge spoons of sour cream. Sour cream can be spread moderately over the entire top layer of potatoes, or you can immediately add water.

What kind of water should I add for stewing - cool water from a jug or hot boiled water?

The issue here is not in the water, but in the products that we stew. If we are stewing solid foods that are strong in their own composition, for example meat, then you can pour boiled water, and we won’t spoil anything. If you already have an onion and it has a shape and a slight crunch when eaten, then with boiling water it will instantly change its structure and become like porridge. Naturally, this will affect the taste of the dish. Therefore, when using the most “delicate” products, according to their own molecular structure, it is better to add neutral water - at room temperature. A sharp jump from frying to ice water also has a negative effect on the same potatoes, and some of them will crumble. Simply, you can get not stewed potatoes with mushrooms, but porridge from a set of goods ((.

I use water from a jug at room temperature. I water it moderately on the sides of the frying pan, so that when it reaches the hot bottom, the water immediately starts bubbling. But at the same time, the process for the ingredients will be smooth, and none will lose their shape. It will turn out very tasty!

Pour in approximately enough water so that the top layer of potatoes is on the outside. There is no need to fill it one hundred percent with water, because there will be an excess of it, and the mushroom sour cream broth will not work. There will be no rich taste!

In our case, water is required only so that the potatoes are completely cooked and there is little broth left. With all this, it must boil quickly, and it is at this step that it is important to salt the potatoes . This is the final step not only of salting, but also of preparing the dish...

Step 4. A few minutes before it’s ready, you can add another spoonful of sour cream and cover with a lid; the steam will refine the dish’s taste.

Step 5. Once again you can test the potatoes for doneness and salt. And if everything is unsurpassed, we pepper the dish, cover it with a lid, and remove it from the stove. If desired, you can add greens.

Stewed potatoes with mushrooms and sour cream - ready! It's time to serve. You can add thick sour cream to the edge. It turns out very tasty and satisfying. Try to make the recipe using step by step photos.

Potatoes with mushrooms in sour cream

The recipe is very ordinary, but delicious. How could potatoes with wild mushrooms be tasteless, and even with sour cream? I searched the website and literally couldn’t find one. If you missed it, you can delete it. For once I was able to go pick mushrooms, what a pleasure it was, to wander through the forest, breathe in the freshest air, and recharge my batteries.

Ingredients for “Potatoes with mushrooms in sour cream”:

• Mushrooms (new) - 1 kg
• Potatoes - 1 kg
• Onion (large) - 1 pc.
• Sour cream – 200 g
• Dill (can be dried or frozen) - 1/2 bunch.
• Salt - to taste
• Broth (mushroom) – 250 ml

Production time: 60 minutes

Number of servings: 5

Nutritional and energy value:

Recipe for “Potatoes with mushrooms in sour cream”:

Peel the mushrooms, rinse, cut into pieces and boil for min. 15-20. I have forest, assorted. Wash the boiled mushrooms with cool water and discard in a colander. Don't throw out the broth, we'll need it later.

Peel the potatoes and cut into cubes, as for frying. Peel and chop the onion (as you like; for example, I don’t like coarsely chopped onions).

Fry for 2-3 minutes. onions, add mushrooms and fry everything together for 7-10 minutes. Lightly salt.

Fry the potatoes until tender, uncovered, until golden brown, and add salt.

Place mushrooms, onions and potatoes into a saucepan. Dilute sour cream in mushroom broth and add to potatoes with mushrooms. Simmer over low heat for 10 minutes. Add dill a few minutes before the end of cooking. Add salt if necessary.

The time indicated is without cleaning the mushrooms. I apologize for the photo, I had to cook in the evening, the lighting was not very bad. Thanks everyone for watching and bon appetit!

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October 13, 2018 tata1108 #

October 13, 2018 kapitoshka2175 # (recipe creator)

October 14, 2018 Lisa Petrovna #

October 14, 2018 tata1108 #

September 28, 2018 molotok_natalia #

September 28, 2018 kapitoshka2175 # (recipe creator)

September 28, 2018 molotok_natalia #

September 21, 2018 Irushenka #

September 22, 2018 kapitoshka2175 # (recipe creator)

September 21, 2018 Irpenchanka #

September 21, 2018 kapitoshka2175 # (recipe creator)

September 21, 2018 nnutty #

September 21, 2018 kapitoshka2175 # (recipe creator)

September 21, 2018 nnutty #

September 21, 2018 kapitoshka2175 # (recipe creator)

September 21, 2018 Just Dunya #

September 21, 2018 kapitoshka2175 # (recipe creator)

September 21, 2018 Just Dunya #

September 21, 2018 kapitoshka2175 # (recipe creator)

September 21, 2018 Just Dunya #

We've been eating them for 30 years now and have never had any effects...

September 21, 2018 kapitoshka2175 # (recipe creator)

September 21, 2018 Just Dunya #

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Potatoes with mushrooms and sour cream in a frying pan

Savory potatoes with mushrooms and sour cream in a frying pan for a hearty dinner or lunch.

Ingredients:

• 8-10 medium potatoes;
• 450-500 grams of mushrooms (I have frozen champignons, you can use the freshest champignons, as well as other types of mushrooms);
• ½ onion (optional);
• 1 teaspoon salt;
• 3 tablespoons sour cream;
• a couple of tablespoons of vegetable oil for frying.

⇒ Maybe you will be interested:

Potatoes with mushrooms and sour cream in a frying pan, how to cook:

1. If you, like me, have frozen mushrooms, wash them in a colander. Freshest - peel and rinse with water and cut as needed.

2. Heat a little vegetable oil in a frying pan and fry the mushrooms. When frying, they produce a lot of water - fry until it all evaporates.

3. If using onions, finely chop them and place them in the pan with the mushrooms. Fry for another 3-5 minutes.

4. While the mushrooms are frying, peel, wash and cut the potatoes into cubes. Heat a little more oil in a separate frying pan and add the potato cubes. When frying potatoes, it is important that the frying pan is well heated in advance so that the potatoes do not stick or fall apart.

Fry until golden brown.

5. When both the potatoes and the mushrooms are fried, put the mushrooms in the pan with the potatoes. Add sour cream here.

6. Stir everything well, cover with a lid and keep on fire for another 3-5 minutes.

That's all! Our potatoes with mushrooms and sour cream in a frying pan are ready. Bon appetit!

Potatoes with mushrooms in sour cream

Ingredients

Potatoes – 5-6 pcs.

Champignons – 250 g

Sour cream – 3-4 tbsp.

Garlic – 3 cloves

Sunflower oil – 50 ml

Fresh parsley – 0.5 bunch.

Salt, pepper - to taste

• 124 kcal
• 40 min.
• 40 min.

• B: 2.61
• AND: 8.43
• U: 10.17

Photo of the finished dish

Step-by-step recipe with photos

I offer you a very frisky and ordinary recipe for potatoes with mushrooms in sour cream. This dish is perfect for breakfast, because preparing it is not particularly difficult. In addition, the potatoes come out very tasty and fragrant.

Wash and peel the potatoes. Add water and cook until almost done. There is no need to salt the potatoes. The potatoes should be pierced with a fork, but not falling apart. Cut the potatoes into half circles 5-7 mm wide.

Heat sunflower oil in a frying pan and fry the potatoes until golden brown.

Cut the champignons into slices.

Add mushrooms to the pan with potatoes, salt and pepper. Mix the contents of the pan well and fry for 6-7 minutes.

After this time, add sour cream to the pan.

Mix mushrooms and potatoes with sour cream and simmer for 5-6 minutes.

Finely chop the parsley and garlic. You can put the garlic through a press, but I decided to just chop it. Add them to the pan at the end of cooking and stir. Cover the pan with a lid for 5 minutes and serve immediately.

Potatoes with mushrooms in sour cream are ready! In addition, you can offer pickles or fresh vegetables.