Fried potatoes with champignons

Friday, May 24, 2019

Recipe for fried potatoes with champignons and onions in a frying pan. Appetizing, fragrant, with a crispy crust, it is so good with the freshest vegetables and herbs. If you can't make truly savory fried potatoes, this recipe is literally what you need.

What is the secret so that fried potatoes do not fall apart and turn into stew? It's simple: you need to wash it, dry it, stir it as little as possible, fry it without a lid and salt it at the very end of production. During every frying I stir it 3-4 times, and even then, very, very carefully. Well, don’t skimp on the butter – potatoes love it very much.

The website has long had a detailed recipe for fried potatoes with wild mushrooms, but not many people have access to them. That is why you can always buy champignons or oyster mushrooms - they also make a very tasty and satisfying second course. Be sure to prepare it!

Ingredients:

Making a dish step by step:

To make this simple and delicious dish, we will need the following ingredients: potatoes, fresh champignons, onions, refined vegetable oil (I use sunflower oil), dill, garlic, salt and ground dark pepper.

Let's take care of the mushrooms first. Wash the freshest champignons (300 grams) quickly under cool running water, scraping off the remnants of the soil in which they grew. Do not bathe mushrooms in a bowl of water - they will immediately absorb the liquid! Place on napkins or paper towels to remove excess moisture - it is completely useless when frying.

Depending on the size of the champignons, we cut them. For example, very small mushrooms can be thrown whole, larger ones can be cut in half or into four parts. Alternatively, chop the champignons into not very thin slices.

In a wide (mine is 28 cm in diameter) frying pan, heat 3 tablespoons (we take the total size indicated in the recipe) of vegetable oil without aroma. Place the cooked champignons in it and fry over high heat. Why specifically on the highest heat? If you cook champignons on medium or low, the mushrooms will give juice and will be stewed in it, rather than fried in oil. From time to time, stir the mushrooms with a spatula so that they fry moderately.

Meanwhile, quickly clean and finely chop a large onion.

When the champignons turn golden brown, they are already half ready.

Add chopped onions to the mushrooms and turn the heat to medium. Fry, stirring, until the onion is completely cooked.

At the end, add salt and pepper to taste.

Fried champignons are ready. Transfer them to a plate or leave them as is if you have a second frying pan suitable for frying potatoes.

We peel the potatoes. Almost everything depends on the variety. To be honest, I didn’t know or even think about which one I was using before. But for a couple of years now I’ve been trying to cook with Scarb potatoes. It is large, yellow, not soapy, without eyes, very tasty and fragrant. 800 grams is already in purified form.

Cut each potato into fairly large pieces.

Immediately put them in cool water so that they do not darken. Then we carefully rinse under running water to wash away excess starch - it is because of them that potatoes begin to stick together and fall apart when frying.

Now you need to dry the potato blocks using napkins, cardboard or kitchen towel. Try to make sure that there is virtually no water left on the potato slices.

Pour about 100 ml of sunflower oil into the frying pan and heat it well. As soon as a corresponding light, slightly noticeable smoke appears above the oil, you can lay out the potatoes. Fry it uncovered over medium heat until the bottom part is browned. Don't mix!

While the potatoes are frying, chop a bunch of dill and a clove of garlic. I don’t really like the smell of garlic in combination with fried potatoes and wild mushrooms, but specifically with champignons (their smell is even weaker) it comes out unsurpassed.

What is the secret so that fried potatoes do not fall apart and turn into stew? It's simple: it needs to be stirred as little as possible and salted at the very end of production. During every frying I stir it 3-4 times, and even then, very, very carefully. Well, don’t skimp on the butter – potatoes love it very much.

Try a couple of slices: if the inside of the potato is soft, it's ready. Without removing the pan from the heat (I do this only for the photo), add the champignons and onions fried in advance.

Salt and pepper to taste (we have already salted the mushrooms). For the amount of ingredients indicated in the recipe, we only need a little less than half a teaspoon of salt and a generous pinch of pepper.

Mix carefully and add dill and garlic.

Remove the pan from the heat, mix everything carefully again and serve immediately. When you portion out this dish, I advise you to use a slotted spoon or a wide spatula with slots so that excess sunflower oil remains in the pan. We don't need excess fat, right?

Fragrant golden fried potatoes with rosy champignons are good in the heat of the day. The freshest vegetables and herbs will be very helpful. Cook for your health and bon appetit, friends!

Fried potatoes with champignons

Homemade fried potatoes are a win-win dish for all times, occasions and wallets, but even if all family members like it, it’s a pain to cook it in the same way! But there is no need to suffer, you need to find options. We suggest you vary your favorite dinner - and cook fried potatoes with champignons. It's simple, fast and delicious.

Ingredients

potatoes – 4 medium size
champignons – 100 g
onion – 1 pc.
vegetable oil – 3-5 tbsp. l.
salt, dark pepper - to taste

Manufacturing

Wash and peel the potatoes. Cut into cubes. It is important that the thickness of the finished pieces be approximately the same, otherwise the thinner ones will already be cooked, and the thicker ones will remain raw (well, or the first ones will burn and the second ones will be just right).

Heat the pan perfectly (this is important, otherwise all your fried potatoes will become potatoes stuck to the bottom). Pour in the oil so that the bottom is completely covered (not lubricated, but specifically covered with a millimeter layer). When the oil is hot, add the potatoes.

Wash the mushrooms and dry them. We cut into thin plates, after which we turn each into sticks.

2-4 minutes after starting to make the fried potatoes, place the mushrooms on top. Don't mix.

Cut the onion into thin half rings.

Place on top of potatoes and mushrooms.

After a minute or two, mix the contents of the pan with a wide spatula. Let's leave it alone.

During the manufacturing process, turn the potatoes over 3-5 more times, add salt at the end and, if desired, add dark pepper. Give it a final stir and, after placing it on plates, serve immediately.

Fried potatoes with champignons

Fried potatoes with champignons is a favorite dish of almost all people. It is ordinary and very tasty. Potatoes go well with all mushrooms, but champignons in particular are the favorite mushrooms for almost everyone, and we will talk about them now.

fried potatoes with champignons

How to choose champignons for frying?

If you have the opportunity to go to a clearing and pick new champignons for yourself, then you should definitely do just that. Mushrooms grown in a natural environment are even tastier than store-bought ones and much more aromatic. True, they are not much more difficult to process; nature leaves its mark.

potatoes with champignons in a frying pan

If you are a city dweller, then buy mushrooms in a store or at the market. Just pay attention that they are very fresh. Slightly darkened mushrooms should no longer be taken; they can be used in soup or for stewing, but you should not fry them. Don't worry about the size of the mushrooms. Practice indicates that small fried specimens are better. With all this, you don’t even have to cut them. This is what the mushrooms you should buy should look like.

Which potatoes are suitable?

In fact, any variety of potato is suitable for frying to one degree or another. Better look at the condition of the root crops. The best choice is young potatoes , they have a sweetish taste, which in combination with champignons gives indescribable pleasure! Well, it’s easier to clean, there are fewer dark spots.

Ingredients

700 grams of potatoes;
500 grams of new champignons;
One large onion;
50-60 grams of sunflower oil (30 grams for potatoes and 20-30 for champignons);
Salt, pepper to taste;
Fresh herbs to taste.

Manufacturing process

For the best result, we will fry the mushrooms and potatoes separately from each other, in different pans. The fact is that the speed of production and combustion of these products is different.

First, we clean and wash the mushrooms. If the mushrooms are fresh from the greenhouse (store-bought), then there is no need to peel them, just rinse them. If the mushrooms are field mushrooms, then complete processing is needed: from the top films to the mushroom accordion.

Savory fried potatoes with champignons will not work without onions. This is not a matter of desire. If you don’t like onions at all, you can throw it out later, but you need to fry the mushrooms only with onions, nothing else. Sorry for being categorical, but it will be better this way, the onions and mushrooms mix perfectly and add to their taste.

Cut the onion into half rings. There is no need to grind or create very large fractions. Everything needs moderation.

Place sunflower oil, onions and mushrooms in a heated frying pan. Yes, everything together, nothing terrible, the production speed of these products is almost the same.
Fry the mushrooms for , stirring occasionally with a spatula. Try to mix carefully so as not to spoil the pieces of mushrooms. When the mushroom portion has reduced by 2 times in size, you can remove them from the heat and add salt. The work with mushrooms is finished.

Next we should wash and cut the potatoes . If the potatoes are young, you don’t have to peel them, nothing terrible. Maybe you'll like it even better this way.

Place the peeled potatoes in warm water for 10-15 minutes to get rid of excess starch. This is necessary so that the potato slices do not stick together during frying.
Heat a frying pan on the stove and pour oil into it.

Next we lay out the potatoes . Try to lay out so that the pan is not overcrowded. It is better to fry in several batches than to get baked potatoes instead of fried potatoes.
Potatoes do not need to be stirred often ; otherwise, the slices may break. You should also not add salt, because salt softens the structure of vegetables. We will create all this at the very end.
Once the potatoes are fried until golden brown, cover them with a lid and simmer for almost 5 minutes over medium heat. You can check readiness with a fork.

All we need to do at the end is salt the potatoes and mix them with the fried mushrooms. As a finishing touch, add dark pepper and your favorite herbs. This is exactly how the most delicious fried potatoes with champignons are prepared!

You can combine them in portions or eat mushrooms and potatoes separately from each other; here everything depends on your taste preferences.

Fried potatoes with champignons in sour cream

Almost all people love mushrooms in combination with some kind of creamy sauce or sour cream. No wonder one of the most popular dishes in the world is Fricassee, in which mushrooms are stewed in cream.

Not enough advice

If you see “Tsar’s champignons” in a store, be sure to take them. They look prettier and give the most catchy smell when fried. You can rarely find them on sale, except in large supermarkets.
Do not mix mushrooms with potatoes even after cooking, as the dish will look unsightly the next day. Also, you may have a desire to eat champignons with some other side dish.
Try not to add unnecessary herbs and spices. Almost all people abuse this. Fried potatoes with champignons is a self-sufficient dish with its own taste and smell. It is enough to enhance it with salt and pepper. but, if you have any personal preferences for seasonings, then please. Cooking is a land of complete creative freedom.
To create a dietary dish, replace frying potatoes and mushrooms with boiling. In this form, without butter and sour cream, the dish will have a negligibly low calorie content, which can have a beneficial effect on the figure.

conclusions

Fried potatoes with champignons is a tasty and very common dish that any person can master. Plus, it's not precious at all.

Choose the freshest potatoes and equally fresh mushrooms, add onions and fry in sunflower oil! If you have any noteworthy recipes for fried potatoes with champignons, be sure to share them in the comments. The more people know delicious and ordinary homemade recipes, the better and tastier our lives will be! Bon appetit!

Champignons in fried potatoes

Fried potatoes with champignons is a hearty and tasty dish that any housewife can prepare. The pleasant smell will remind you of summer and add plenty to your daily menu. Potatoes cooked with champignons have a huge number of advantages: you will need very little time, the most affordable products are used, and besides, fried potatoes are suitable for a vegetarian table and for those who observe fasting.

Preparatory processing of mushrooms

Almost all housewives prefer to use champignons specifically in cooking because of their good taste and ease of processing. Unlike forest mushrooms, saffron milk caps, and milk mushrooms, which require a long and painstaking cleaning process, cooking with the freshest champignons will not take much time. Grown, usually in greenhouse complexes, they are quite clean and durable, and sometimes bad or spoiled mushrooms are found in the packaging.

If potatoes will be cooked with frozen champignons, they should be thawed in advance. To do this, put the mushrooms in a dish and leave for some time. Frozen and fresh champignons should not be filled with water. This way they will lose their own natural smell and taste.

Before you start making, you need to prepare the mushrooms:

wash under running water (it is better to use a colander so that the moisture drains rather than absorbs into the product);
dry on a cardboard or cloth napkin;
remove the hat film;
cut into slices.

Experienced housewives know that you can make champignons tender and juicy in combination with various spices, onions, sour cream and even adding a small amount of chopped garlic. But the main thing is to fry them correctly.

Potatoes with champignons are prepared both in vegetable oil and animal fat. It acquires a special taste from cracklings made from melted lard. Connoisseurs of creamy taste and Russian classics will love potatoes with champignons in butter with cream or sour cream.

Fry the champignons for no more than 10 minutes. Otherwise, they will become dry and not tasty. At the very end, they are seasoned with salt and other spices to taste, for example, ground black pepper, which gives the dish an extraordinary piquancy.

Potatoes with champignons in a frying pan

Housewives most often use this recipe when there is no time to go to the store for groceries and make them. What could be simpler than frying potatoes with champignons, which can compete with any restaurant gastronomic delight in its own smell and aesthetic appeal. But to prepare an appetizing dish, you need to know several aspects that will make it even tastier.

Fried potatoes with champignons are cooked in a frying pan. It is best to choose dishes with a thick bottom, on which the food does not burn, but forms an appetizing golden crust. To make savory fried potatoes, it is best to fry the main ingredients separately.

If you are unable to purchase fresh or frozen mushrooms in the store, you can use pickled champignons. But before heating, it is best to wash them and leave them in a colander for a while to drain the water with the remaining marinade. You will need less salt and spices for a dish of canned mushrooms.

Fried potatoes with champignons in a frying pan will turn out tastier and more aromatic if you add a piece of butter to hot vegetable oil before heating.

Ingredients

To prepare fried potatoes with champignons, you will need:

potatoes – 6-8 tubers;
mushrooms – 300-400 g;
onion – 1 pc.;
vegetable oil – 50-80 ml;
butter – 2 tbsp. l.;
salt – ½ tbsp. l.;
spices - pepper and bay leaf to taste;
greens - dill and parsley to taste.

Vegetable oil, depending on the brand and manufacturer, has different properties, so its quantity may be different. Prepare marinated and frozen champignons as if they were fresh, but for frozen ones, longer frying times may be needed.

At first glance, the ingredients for making this dish may seem the most ordinary, but they have their own characteristics that affect the final taste. Young potatoes from the freshest harvest contain a very small amount of starch. It is very tasty, but varies in friability, so it is very difficult to achieve a spectacular golden crust when frying. You need to fry the new potatoes over high heat with a lot of oil.

How to fry

Before you start cooking fried potatoes with champignons, you need to prepare all the ingredients. The potatoes are washed, peeled and cut in the traditional way - into strips or cubes. It is best to place the slices on a paper or cloth napkin for a minute or two to get rid of excess water and starch.

The washed and peeled mushrooms are chopped into slices or cubes. The thickness of the sliced mushrooms should be approximately the same as potatoes. Onions are chopped into half rings or cubes.

Next, all components of the dish are fried, observing the sequence.

Oil is poured into the frying pan. As soon as it starts to sizzle, add a piece of butter and then add the potatoes.
The production time for diced tubers is approximately 20 minutes. To prevent the potatoes from burning, they must be constantly stirred with a spatula. Add salt 5-8 minutes before the end of cooking time.
Oil is poured into another frying pan or animal fat is melted and mushrooms are laid out. After 2-3 minutes they are followed by chopped onions.
During the cooking process, mushrooms are salted, peppered, and a bay leaf is added. After 7-10 minutes, you can remove the pan from the heat.

The dish is almost ready. Add prepared mushrooms to the fried potatoes and simmer for another 5 minutes under a closed lid over low heat. Before serving, fried potatoes can be sprinkled with herbs (chopped onion, parsley or dill). The dish is mixed with the freshest cucumbers and tomatoes, and salted cabbage. You can serve milk or kvass as a drink.

Fried potatoes with champignons in sour cream

Connoisseurs of special tastes can vary the dish by preparing it using a different method - with the addition of sour cream. A fatty milk product will give potatoes and mushrooms a gentle creamy smell. Thanks to sour cream, the potatoes taste softer and simply melt in your mouth.

Potatoes with champignons in sour cream are served as an independent second course or as a side dish for meat. Such food is very nutritious. As you know, mushrooms contain a huge amount of vitamins and microelements, and sour cream contains proteins and fats that people need.

Potatoes with sour cream are stewed, baked in the oven, and cooked into a roast. But frying it together with mushrooms is the easiest and quickest method.

Ingredients

The products needed to make the dish can be found in any hypermarket:

potatoes – 6-8 tubers:
champignons – 300 g;
sweet bell pepper – 1 pc.;
carrots – 1 pc.;
onion – 1 pc.;
sour cream (not less than 20% fat) – 100 g;
garlic – 1-2 cloves;
spices – dark peppercorns 3-5 grains, bay leaf, salt ½ tbsp. l;
olive or sunflower oil – 70-80 ml.

Champignons fried with potatoes in sour cream will turn out more flavorful and tender if you use the freshest mushrooms. But, if there are none, take frozen or canned ones.

For an impressive serving, chopped fresh dill will come in handy. If dried is used to prepare a dish, then it must be heat treated - just add a pinch of greens 2-3 minutes before the end of cooking. Bell peppers, garlic and carrots will make the dish truly summery, adding an unusual note of spice and pungency to the smell of mushrooms.

How to fry

A large frying pan with a thick bottom will be useful for the main dish and a small one for frying mushrooms and vegetables. All vegetables are prepared in advance:

Peel the potatoes, wash and chop into cubes;
Peel the carrots, wash them and grate them on a large grater;
After removing the skin from the onion, chop it into half rings or cubes;
Wash the pepper, cut in half, remove the core with seeds and membranes and cut into strips or small pieces.

It is best to fry the potatoes over high heat and reduce them slightly only at the end of cooking. Place chopped potatoes into boiling oil and fry for about 20 minutes, stirring constantly with a spatula. As soon as the potato slices begin to be simply pierced with a fork, chopped bell peppers and carrots are added to the frying pan and covered with a lid. Add salt 2-3 minutes before cooking.

At this time, mushrooms and onions are fried in another frying pan for 7-10 minutes with the addition of salt and dark peppercorns. To prepare the sour cream filling, you will need to pass the garlic cloves through a press, add it to the sour cream and stir.

Place mushrooms and onions in a frying pan with almost ready potatoes and vegetables, mix and pour sour cream sauce over it all. At this time, you can add dried dill with bay leaf. In 2-3 minutes, which are useful for stewing, they will be able to reveal their own spicy aroma. Nowadays, it is also enough for the potatoes to be soaked in sour cream and acquire a tender creamy taste.

Fried potatoes with champignons and onions is a very satisfying dish. Some even consider it a “heavy” food, so it is better to serve this culinary masterpiece with a salad of new vegetables, for example, radishes, tomatoes and cucumbers, or with sauerkraut.