Potatoes stewed with mushrooms in a saucepan. Stewed potatoes with mushrooms. Recipe for stewed potatoes with dried mushrooms in a saucepan

Second courses for every day

Don't miss the opportunity to learn how to cook stewed potatoes with mushrooms in different ways using a step-by-step recipe with photos and videos. Bon appetit!

40 min

76.4 kcal

5/5 (3)

Potatoes are a vegetable that everyone loves without exception. And all because it has many cooking options, and everyone can choose their favorite: mashed, fried, boiled and stewed potatoes - favorite dishes with different tastes.

Potatoes and mushrooms are just the main ingredients, so I will share several recipes that include sour cream and meat. The result is a very rich taste, but at the same time the dish is not too fatty and even healthy.

Stewed potatoes with mushrooms and sour cream

Kitchen appliances: knife, spoon, plate, thick-bottomed pan.

Ingredients

Cooking process

Video recipe for making potatoes with mushrooms and sour cream

Let's watch a video that shows in detail how to cook these potatoes. This will help you get everything right and prepare the perfect dish.

Stewed potatoes with champignons in a slow cooker

IN cooking time: 40 minutes.
Number of servings: 4-5 servings.
Kitchen appliances: knife, spoon, slow cooker, plate.

Ingredients

Potatoes – 250 g.
Champignons – 200 g.
Sour cream – 30 g.
One onion.

A clove of garlic.
Vegetable oil.
Greenery.
Salt, seasoning for potatoes.

Cooking process

Video recipe for cooking potatoes with champignons in a slow cooker

Now watch a very short video in which the guy shows in detail how to cook potatoes in a slow cooker. Fast, understandable, and most importantly, delicious.

Stewed potatoes with meat and mushrooms

To prepare a healthy dish without excess fat, we will prepare stewed potatoes with chicken and mushrooms, but you can use other meat.

Cooking time: 1 hour 10 minutes.
Number of servings: 7-8 servings.
Kitchen appliances: two pans, a knife, a spoon.

Ingredients

1.5-2 kg of potatoes.
1 kg of mushrooms.
Half a kilo of chicken fillet.
2 carrots.

2 large onions.
A couple of cloves of garlic.
Vegetable oil.
Spices.

Cooking process

Video recipe for making potatoes with mushrooms and meat

To make sure you do everything correctly, watch the video. The guy comments on his every action and does it quickly and clearly. Simple and nice video.

What to serve with stewed potatoes

Stewed potatoes are a complete dish. Although it can also be a side dish for meat dishes, such as cutlets or stew. These potatoes can be supplemented with fresh vegetables or pickles, or a summer salad. Serve your potatoes with fresh bread or tortillas to keep even the hungriest family members full.

If you are preparing potatoes with dried mushrooms, stewed on the stove, then the mushrooms must first be soaked in warm water for an hour and then boiled. Then they are prepared in the same way as fresh mushrooms.
Add dried herbs to your potatoes to give them an interesting, fresh taste.
So that the onion is not felt in the dish, it needs to be chopped as finely as possible.

Other options

Stewed potatoes are just one of the cooking options. You can cook potatoes with mushrooms in a frying pan

Stewed potatoes with mushrooms can act not only as a side dish, but also as a full second course. It is especially tasty with wild mushrooms, but besides them you can also use champignons or oyster mushrooms. Both fresh, dried or frozen are suitable. You can cook it either with water (lenten version), or with meat broth or with meat. Of course, lean potatoes are not as filling as those with meat, but they are perfect as a supplement to your diet during Lent.

Previously, stewed potatoes were cooked strictly in the oven. Today you can cook it on the stove, in the oven, in the microwave, or in a slow cooker. I would like to offer to your attention recipe for stewed potatoes with mushrooms in chicken broth. Potatoes prepared according to this recipe are not dry, but in gravy. If you like this kind of potato, then I think you should like the recipe.

Ingredients:

Potatoes – 600 gr.,
Carrots – 1 pc.,
Chicken leg – 1 pc.,
Onions - half an onion,
Forest mushrooms – 200 gr.,
Black pepper,
Salt,
Vegetable oil.

Stewed potatoes with mushrooms - recipe

First you need to prepare the broth. For these purposes, you can use any part of the chicken, be it legs, giblets, drumsticks or wings. Place chicken in boiling water. Add spices, salt, and add 1-2 bay leaves for flavor. Cook the broth for 20 minutes. While it is cooking, you can start preparing the vegetables. Wash the potatoes. Peel off the skin. Cut into medium sized slices.

Cut the washed and peeled carrots into slices.

Remove the ham from the broth.

After this, transfer the prepared vegetables to the pan. Stir.

While the potatoes are cooking, prepare the mushrooms. Whatever mushrooms you use, you need to fry them before adding them to the potatoes. Fresh forest mushrooms are always used boiled. are fried fresh, but dried wild mushrooms must first be soaked in hot water. Peel the onions. Cut half the onion into small cubes.

Fry, stirring in vegetable oil for 1-2 minutes.

After this, place the mushrooms in the pan. Stir immediately.

Fry them for 7-10 minutes until excess liquid evaporates. Separate the meat from the bones of the boiled chicken leg. Cut the meat into small pieces.

Add meat and mushrooms to potatoes.

Stir and taste to see if there is enough salt. If necessary, add salt and water. Cover the pan with a lid and simmer for another 5 minutes.

Stewed potatoes with mushrooms and chicken served hot with salads. Enjoy your meal. It turns out no less tasty.

Stewed potatoes with mushrooms. Photo

There are hearty dishes that are quite simple to prepare, which no gourmet will refuse. These include potatoes stewed with mushrooms. Using different types of mushrooms and cooking methods, this dish can be varied indefinitely.

There is nothing easier to stew potatoes with champignons

The easiest way is to stew potatoes with champignons.

To prepare a dish for 4 people, you will need:

8 potatoes;
2 onions;
800 g of mushrooms, in this case champignons;
a glass of milk;
vegetable oil or butter for frying.

Let's prepare the ingredients. We cut the washed and peeled potatoes into medium-sized cubes, finely chop the onion, cut the mushrooms into 4 parts, larger ones into smaller pieces. Heat a frying pan, add oil and the rest of the ingredients. Add some salt to the mixed mixture, add a little water, and simmer, covering with a lid. The potatoes should be almost ready. If the water boils away, you will need to add another drop so that the dish does not burn. A few minutes before the dish is completely ready, pour milk into the stewed potatoes, which can be replaced with low-fat cream. Let the dish simmer so that the milk saturates all the ingredients. Stewed potatoes according to this recipe will turn out very tender and tasty. The dish is dietary, so it can be eaten by everyone who is not prohibited from eating mushrooms.

The following recipe has more ingredients, the cooking technology is slightly different, so the potatoes turn out more fried than stewed, and the addition of garlic and pepper makes the dish more aromatic and spicier.

How to cook potatoes with mushrooms (video)

Ingredients:

potatoes - 800 g;
mushrooms - 300 g;
2 large onions;
1 small carrot;
4-5 tbsp. tablespoons of vegetable oil, or better yet the same amount of a mixture of vegetable and butter;
2 cloves of garlic;
greenery;
pepper, salt.

It is better to choose medium-sized potatoes for this dish. Cut the prepared potatoes into slices. Pour oil into a heated large frying pan and place it. Turn on high heat and fry until golden brown. Add the onion, cut into half rings, fry for 5-7 minutes, reduce the heat slightly. Cut the carrots into rings and add to the pan. After frying for five minutes, it was the turn of the mushrooms. We cut them into quarters and add them to the vegetables.

Cover the pan with a lid so that the champignons release their juice; the dish should be stewed in it until cooked. Sprinkle the finished potatoes with finely chopped herbs and crushed garlic, add salt and season with ground pepper. After a couple of minutes, turn off the fire. Let the stewed potatoes soak in the garlic spirit for another 10 minutes.

This recipe is for those who love sweet peppers. Such stewed potatoes will have a unique taste. Adding flour will make the gravy in the potatoes thick and appetizing.

Champignons stewed with potatoes and garlic

Required:

potatoes - kilogram;
champignons – 400 g;
one onion and the same amount of carrots;
1 tomato and the same amount of bell pepper;
flour - 2 tbsp. spoons without top.

This dish will be significantly improved by the addition of herbs, dried and fresh, bay leaves and peppercorns.

Cut the potatoes into small cubes and set to cook. You need to pour just a little water so that it just covers the potato pieces. While the potatoes are boiling, you need to prepare the frying. For this, lightly simmer the mushrooms in a dry frying pan. Once the juice has evaporated, you need to add oil. Fry for 10 minutes. We cut the carrots into cubes, chop the onion, add the vegetables to the mushrooms.

Simmer covered with a lid for about 5-7 minutes. During this time, cut the pepper into strips and the tomato into cubes. put them in a roasting pan. The mixture does not need to fry for long - only 5 minutes. Sprinkle the roast with dry herbs, add salt and pepper. Sprinkle with flour and knead thoroughly. You can add a little oil, preferably butter.

Do not fry the mixture with flour, but simply heat it for a couple of minutes. By this time the potatoes are already ready. Without draining the water, add frying to it, season with herbs and spices. To thicken the sauce in the potatoes, boil it for another 3 minutes, turn it off and let it sit for a while.

Modern kitchen appliances make life much easier for the housewife. A multi-cooker is a universal device. You can cook almost anything in it - from soups to desserts. Thanks to the special heating mode, the dishes in it retain the taste of natural products. it seems that they were cooked in a Russian oven. Stewed potatoes in it turn out very tasty.

Potatoes stewed with mushrooms and vegetables

How to properly stew potatoes with mushrooms in a slow cooker

There is no need to fry anything for this dish. Pour oil into the multicooker bowl. Place chopped champignons, chopped onion and sliced potatoes on top. Season, add herbs and spices. For stewed potatoes, the “baking” mode is suitable. Potatoes with mushrooms should take 45 minutes to cook. You need to stir the potatoes at least 3 times.

For this dish you will need:

4 tbsp. spoons of vegetable oil;
150 g of mushrooms, champignons are best suited;
1 kg of potatoes;
bulb.

We choose herbs and spices to taste. The proportions of the main components can be changed. If the potatoes turn out to be a little dry, you can add water, cream, and sour cream in a small amount to the multicooker bowl. Vary the recipe as your imagination tells you. The only thing that remains unchanged is the cooking method and time.

Thick-walled dishes, such as a cauldron, are most suitable for stewing. It ensures slow and even heating of the food being prepared. Therefore, it will be very tasty.

Potatoes with mushrooms in the sleeve (video)

How to properly stew potatoes with mushrooms in a cauldron

To do this you will need:

mushrooms – 600 g;
potatoes – 500 g;
3 large onions;
vegetable oil – 80 g;
soy milk or regular low-fat cream – 100 ml;
the same amount of broth, meat, mushroom or vegetable.

We choose dry or fresh herbs to taste; basil and marjoram are most suitable. It is very good to add ground paprika.

Fry separately finely chopped onions with champignon slices and diced potatoes. Divide the oil equally and add to both fryings.

We place the prepared products in a cauldron layer by layer, sprinkling each with chopped herbs. Add some salt and pour cream or soy milk and broth into the cauldron. The liquid should lightly cover the potatoes. The dish is ready in 3/4 hours.

Dry mushrooms have a special taste and unique rich aroma. Potatoes stewed with them are just as fragrant.

Potatoes with mushrooms in a cauldron

Recipe for potatoes stewed with dried mushrooms

The mushrooms for this dish will have to be pre-soaked. You can pour well-washed mushrooms with water, but they turn out much tastier if you soak them in milk.

Ingredients:

dried mushrooms – 150 g;
potatoes – 1 kg;
2 onions;
2 cups sour cream;
a couple of bay leaves.

Strain the soaked mushrooms from the liquid, add water again and set to cook for a quarter of an hour. While the mushrooms are cooking, peel the onions, finely chop them, and fry with the addition of vegetable oil until it begins to brown. Strain the finished mushrooms from the broth, chop finely and add to the onion. Fry for 5-7 minutes. Fill the diced potatoes with water up to half. After boiling, cook for 3 minutes, add mushroom frying, simmer everything together for a quarter of an hour, add salt and season with sour cream. Simmer for the same amount of time, stirring frequently so as not to burn.

Oddly enough, excellent stewed potatoes can also be prepared with pickled mushrooms. Of course, it will taste different, but not at all worse than a traditional dish.

Potatoes with dried mushrooms

How to deliciously cook stewed potatoes with pickled champignons

Pickled mushrooms or honey mushrooms are also suitable for this dish, but the best result is obtained with champignons.

To soften the spicy taste of pickled mushrooms, add beef when stewing.

Ingredients:

a kilogram of meat and potatoes;
3 onions;
0.5 kg of mushrooms;
vegetable oil – 150 g;
3 tbsp. spoons of flour;
1 glass of sour cream plus 1 tbsp. spoon.

Strain the mushrooms from the marinade and rinse them a little. We cut the meat, cleared of films, into plates that need to be beaten. Cut them into small squares, roll each one in flour and fry until slightly browned. Finely chop the onion, chop the mushrooms, fry them in the fat from the meat. Cut the potatoes into slices.

Stewed potatoes with mushrooms in a slow cooker (video)

To stew, you will need a casserole dish or a thick-walled pan with a lid. We lay out the prepared products in layers, lightly adding salt and seasoning with pepper. Pour a glass of water in which 1 tbsp is mixed. spoon of sour cream. An hour after the start of stewing, add the rest of the sour cream, shake the goose pan so that it is distributed evenly. The dish will be ready in another 10 minutes.

Stewed potatoes with mushrooms is a universal dish. Prepared according to a simple recipe, it will be a satisfying lunch or dinner. If you add ingredients, you can easily prepare a delicious dish that is also suitable for holiday treats.

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Potatoes stewed with mushrooms

Stewed potatoes with mushrooms

Stewed potatoes with mushrooms is a tasty and satisfying dish that can be served on its own or as a side dish for meat.

Compound

for 5 servings

Potatoes – 1 kg (10 tubers);
Fresh or frozen mushrooms (butter mushrooms, white mushrooms, chanterelles, champignons, oyster mushrooms, wild mushrooms) – 400 g;
Carrots – 1 small;
Onion – 1 head;
Garlic – 2-3 cloves;
Dill – 5-6 sprigs;
Butter – 50-60 g;
Vegetable oil – 3-4 tablespoons;
Dried basil or black pepper – a pinch (optional);
Hot water – 0.5 cups;

A saucepan with a thick bottom and walls or a cauldron (wok).

Potatoes, mushrooms, carrots, onions, herbs, oil and salt - what is required for stewing potatoes with mushrooms

How to cook

Mushrooms rinse in cool water, peel (if frozen, peeled, then you don’t need to do anything). Cut into small pieces.
Slice: carrots in circles or semicircles, onions - in cubes, dill and garlic - finely. Peel the potatoes and cut into cubes (or cubes, larger than onions).
Fry vegetables with mushrooms: heat vegetable oil in a saucepan, put onion in it. Simmer over low heat for 5 minutes. Add some salt. Add carrots, and after 5 minutes – mushrooms. Simmer with mushrooms for another 5 minutes, stirring. Add some salt.
Stew with potatoes: add potatoes to the pan, add hot water (0.5 cup), stir and simmer under a closed lid for another 15 minutes (until the potatoes soften). Add dill with garlic, butter, and spices to the finished potatoes. Add salt to taste and simmer for another 5 minutes.

Let the finished potatoes sit for 10-15 minutes. During this time, the sauce in which the potatoes were stewed will thicken as it cools and the dish will become even tastier!

Very tasty stewed potatoes with mushrooms. If you cook it only with vegetable oil, you will get an excellent hearty lean dish!

Ingredients
Cut the carrots, large circles - in half
Mushrooms

Potatoes in cubes
Finely chop the herbs and garlic
Fry-simmer the onion

Add mushrooms to carrots and onions and fry them together
Add potatoes to vegetables and mushrooms
Add butter

Potatoes stewed with mushrooms. And also cutlets and cherry tomatoes!

Thanks to the gentle temperature regime (cooking over low heat), potatoes, vegetables and mushrooms do not overcook and retain their shape. If the water has evaporated and the potatoes have not yet softened, add more water (no more than 0.5 cups).

It's hard to imagine a simpler and more accessible dish than this. And, let's add, a more favorite one. When a housewife is thinking about what to quickly cook for dinner, it’s often stewed potatoes that pop up in her head.

Adapted for Lent: stewed potatoes with mushrooms

The most popular, of course, is stewed potatoes with meat. But with mushrooms it also always turns out to be an A+. An additional advantage of the food is that it is great for fasting meals.

How to cook lean stewed potatoes with mushrooms? Let's take a look at the cooking process one by one. We start with potatoes.

We clean it, cut it into cubes (about two by two centimeters), move it into a suitable container, fill it with water so that it barely covers it, add salt, and put it on the fire. It will have to cook for ten minutes.

During the cooking process, add bay leaves and peppercorns.

Now mushrooms. Wash them too, dry them, cut them into pieces like potatoes.

Chop the peeled and washed carrots finely. You can grate it, but the first option is preferable.

We do the same with the onions, that is, peel and finely chop.

Now combine the mushrooms and vegetables and fry them in a frying pan in which the vegetable oil has been preheated. First - the onion, after three minutes it will become soft, add the carrots, after another five minutes - the mushrooms. Fry everything together until there is no liquid left. The roast must be salted and peppered.

While we were working on vegetables, the potatoes were sufficiently cooked, so we immediately added mushrooms, vegetables and chopped garlic to them.

If almost all the water has boiled away, you can add a little boiling water and test for salt; if necessary, add pepper or your other favorite seasonings and let simmer with the pan closed over low heat for another five minutes so that all the ingredients “make friends” with each other.

OK it's all over Now. The description of the traditional recipe for this Lenten dish is complete. Enjoy your meal!

Stew potatoes with champignons in a slow cooker

If you are the happy owner of a new multicooker, the process of stewing potatoes with mushrooms will be even less tiring for you: she, the kitchen assistant, will do everything. The peculiarity of preparing dishes in a slow cooker is that the ingredients are not stewed, but rather simmered, as in a Russian oven, and all the nutrients, since they are carefully sealed, remain awaiting the eaters without evaporating during the cooking process.

Ingredients:

One and a half kilograms of potatoes (the weight of one tuber is approximately 150 grams, which means 9 potatoes);
350 grams of champignon mushrooms;
Two onions;
50 grams of vegetable oil;
Spices for potatoes in a bag,
Fresh dill - several sprigs.

Cooking time – 50 minutes.

Calorie content will be 175 Kcal per 200 gram serving.

Wash and peel the vegetables and mushrooms and chop the onions as usual.

Turn the multicooker on to “Fry”, pour oil into the bowl; When it’s hot, add the onion and fry until it becomes translucent.

Cut the mushrooms into fairly large slices, add them to the onions, sprinkle with seasoning, and let them simmer for a few minutes.

Quickly chop the potatoes and add the potato cubes to the onion-mushroom mixture.

Mix everything, taste it, add spices if necessary and pour a glass or two of water (depending on whether you like more or less liquid in stewed foods).

Now the multicooker needs to be set to “Stew”. In principle, you can choose the time yourself - twenty minutes is enough, but the 40 minutes specified in the program can be stewed.

Sprinkle the stewed potatoes divided into portions with dill.

Potato slices with mushrooms and cheese baked in the oven

This recipe is higher in calories, but also much tastier. If you are fasting, but your loved ones are not, please them with this dish.

Ingredients:

Standard size potatoes - one kilogram;
Onion - two large heads;
Any mushrooms - half a kilogram;
Low-fat sour cream - 200 grams;
Cheese - 200 grams;
Butter – 75 grams;
A set of fragrant herbs, salt, allspice;
Sunflower oil – 75 grams (for frying mushrooms).

Cooking time: 1 hour 40 minutes.

The dish contains only 120 Kcal. per 100 grams.

Generously coat the baking dish with butter. Cut the washed, peeled potatoes into slices 3 millimeters thick and place in a mold.

Distribute the onion cut into half rings evenly over the potatoes.

Fry the mushrooms cut into slices using butter and distribute them over the onions.

Lightly whisk the sour cream with spices, add salt, pour over the mushrooms, and level the filling with a spoon.

All that remains is to cover our “work” with grated cheese and roast it in the oven for 30-40 minutes (preheat it to 200 degrees).

We guarantee: it will turn out very beautiful, fragrant and tasty.

Potatoes with mushrooms in a slow cooker without the stage of frying the food in vegetable oil are suitable even for strict fasting. Simply layer potatoes, mushrooms and onions in a slow cooker and simmer;
For stewing, always choose crumbly potatoes: they will give the dish a puree quality;
Champignons can be replaced with other fresh mushrooms, you can also use fresh frozen, dried, pickled;
All presented dishes are self-sufficient, but can, if desired, be used as a side dish for meat;
To reduce the calorie content of the last dish, you can replace sour cream with low-fat kefir, and butter with vegetable oil.

Have a pleasant experience cooking these dishes and, of course, great pleasure from eating them!