7 ways to cook potatoes with mushrooms in a pan and in the oven

1. Fried potatoes with mushrooms

Fried potatoes with mushrooms

 

Ingredients

1 onion;

A few tablespoons of vegetable oil;

500g mushrooms;

1 kg of potatoes;

salt - to taste;

Ground black pepper - to taste;

1 bunch of dill.

Preparation

 

Cut the onion into small cubes and fry in a frying pan with heated oil. When it is golden, add the mushrooms, cut into large cubes or slices.

 

Fry the mixture over medium heat without a lid, stirring occasionally, until the liquid has evaporated from the mushrooms and they have browned. Transfer the contents of the pan to a plate.

 

Cut the potatoes into equal sized slices. Pour cold water over them for a few minutes, then rinse them well. Put the slices on a paper towel and pat dry so the potatoes won't fall apart when frying.

 

Heat a few more spoonfuls of oil in a frying pan. Place the potatoes in it and fry for about 20 minutes until crispy, without covering. The potatoes should be soft on the inside. Don't stir it too often so that it has time to fry.

 

When the potatoes are almost cooked, put the mushrooms and onions in it. Add salt, pepper and finely chopped dill. Gently stir and fry a few more minutes.

 

 

2. Potatoes with mushrooms baked in sleeve

Baked in sleeve potatoes with mushrooms

 

Ingredients

1 carrot;

1 onion;

1 kg potatoes;

400 g of mushrooms;

salt - to taste;

ground black pepper - to taste;

3 tablespoons vegetable oil.

Preparation

Grate carrots on a coarse grater. Cut onion in semicircles, and potatoes and mushrooms in large pieces.

 

Add the ingredients in a bowl, season with salt, pepper and oil and mix. Put everything into a baking bag and fasten the edges tightly.

 

Place the sleeve on a baking tray or in a baking dish. Make a few punctures in the bag to let the air out. Place in preheated oven at 200 °C for 40-50 minutes.

 

If you want the potatoes to brown, cut the bag from the top 10-15 minutes before the end of cooking.

 

 

3. mushroom stew

Stewed potatoes with mushrooms

 

Ingredients

1 onion;

1 carrot;

2-3 tablespoons vegetable oil;

500 g mushrooms;

1 kg of potatoes;

water;

salt - to taste;

Ground black pepper - to taste;

2 dried bay leaves.

Preparation

Cut the onion into small cubes and grate the carrots on a coarse grater. Heat the oil in a deep pan and fry the onions until soft. Then add the carrots and fry gently.

 

Cut the mushrooms into small pieces and add them to the vegetables. Cook, stirring over medium heat until lightly golden.

 

Roughly chop the potatoes. Put them into a frying pan and pour hot water so that pieces were almost completely covered. Braise over medium heat under a lid for about 20 minutes, until the potatoes are soft.

 

Five minutes before the end of cooking, add salt, pepper, bay and stir. You can also use any other seasoning you like. Just before serving leave the ready dish under the lid for 15-20 minutes and take out the bay leaves.

4. Potatoes with mushrooms in pots

Potatoes with mushrooms in a pot

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Ingredients

For 2 pots:

 

 

4-5 potatoes;

1 onion;

200 grams of mushrooms;

2 tablespoons vegetable oil;

Salt - to taste;

Ground black pepper - to taste;

4 tablespoons sour cream;

4-5 tablespoons water;

2 tablespoons butter.

Preparation

Cut potatoes into circles, onions - in half rings, and mushrooms - in large pieces. Lightly fry the onions and mushrooms in the heated oil until golden.

 

Put some of the potatoes, onions and mushrooms in the pots. Repeat the layers, sprinkling them with salt and pepper. The top should be a layer of potatoes.

 

Mix sour cream and water until smooth. Spoon a spoonful of butter on top of the potatoes and pour the sour cream sauce over them.

 

Cover 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 under cheese crust

Casserole with potatoes and mushrooms under cheese crust

 

Ingredients

2 tablespoons flour;

600 ml of milk;

salt - to taste;

ground black pepper - to taste;

1 teaspoon dried thyme;

3 cloves of garlic;

1 onion;

1 kg potatoes;

500 g mushrooms;

1 tablespoon of butter;

200g of hard cheese.

Preparation

 

In a pan, stirring, gently fry the flour until golden. Pour in milk in batches, working all the time with a whisk to prevent lumps. Season the sauce with salt, pepper and thyme.

 

Finely chop the onion and garlic. Add vegetables to sauce, stir and cook for 5 more minutes on low heat.

 

Cut potatoes into thin slices and mushrooms into slices or small pieces. Grease a baking pan with oil. Put half the potatoes in it, spread the mushrooms on top and brush with half the sauce.

 

Put the rest of the potatoes and spread the other half of the sauce over them. Bake at 190°C for about 45 minutes. Then sprinkle the dish with grated cheese and cook for another 10 minutes.

 

 

6. Stuffed with mushrooms

 

Marchionade potatoes stuffed with mushrooms

 

Ingredients

4-5 large potatoes;

150 gr mushrooms (champignons are best);

½ bunch of dill;

salt - to taste;

Ground black pepper - to taste;

2-3 tablespoons vegetable oil.

Preparation

Make on each potato several transverse deep cuts at a distance of about 5 mm from each other. Put some wooden sticks under the potatoes, so that they are not cut completely.

 

How to cut the potatoes

 

Cut the mushrooms into small cubes. Mix them with chopped dill, salt and pepper. Carefully fill each slice of potato with the mushroom filling.

 

How to Stuff a Stuffed Potato

 

Place the stuffed potatoes on a foil-lined baking tray and brush with oil. Cover with second sheet of foil and put in oven heated up to 200 °C for 30-40 minutes. Then remove the foil and cook for another 5-10 minutes to brown the potatoes.

 

It may take longer to bake, depending on the size of the vegetables. Pierce the potatoes with a fork or knife: if they are soft, you can take them out of the oven.

 

 

7. Stewed potatoes with mushrooms in sour cream sauce

 

Ingredients

350g mushrooms;

1 onion;

1 tablespoon of 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.

Preparation

Cut the mushrooms into large pieces and the onions into small cubes. Melt the butter and add the oil in a frying pan. Fry the mushrooms until golden. Add onions and cook until soft.

 

Add potatoes cut in large cubes to the pan. Pour so much hot water that the potatoes are almost completely covered. Add salt, nutmeg and bay leaves, and stew 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 the sour cream sauce to the potatoes and mushrooms and stew for another 5 minutes. At the end of cooking add chopped dill, stir and take out the bay.

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About Author

Hi! My name is Alexei and this is my son Yaroslav. We love sports, fishing and going to the woods for mushrooms. Naturally, like a real man we like to eat tasty and hearty food. I do the cooking myself. I want to share with you the proven options. Read, taste, and be satisfied!

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