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Potato boats stuffed with mushrooms. Pies with mushrooms (cheese-mushroom boats)

CANNED FISH PIES: 4 RECIPES canned fish- noble taste without much hassle. How to deliciously cook a canned fish pie ___________________________________________________________________________ ___ Canned fish pie is a dish that will undoubtedly decorate your table. Canned fish is a strategic product. Dozens can be made from canned food delicious salads, cook soup, serve pieces of fish with a side dish, but the pie works best. The preparation of the pie takes about an hour, since the filling is almost ready. It's up to the dough, the preparation of which will take 15-20 minutes. A fish pie is prepared from unleavened, yeast or puff pastry. Pie on hastily bake from liquid dough. In a bowl, in a matter of minutes, mix the ingredients with which the filling is poured. Such a cake will be prepared in 30-40 minutes, so you can take it into service when unexpected guests are on the doorstep. Experimenting with the filling helps make the cake tastier, healthier and more interesting. In addition to canned food, potatoes, carrots, zucchini, leeks, eggs, herbs, rice, and buckwheat are added to the filling. By adding new ingredient, you will get every time new taste. Learned how to make a canned fish pie basic recipes, you will very soon begin to create on your own, delighting your home with your own culinary masterpieces. _____________________________________________________________________ ___ Jellied pie with canned fish ___________________________________________________________________________ ___ Fish and eggs will provide the body with complete protein, fragrant fresh greens - with vitamins, ruddy dough will make the dish hearty. Pie preparation time - 1 hour. It is not difficult to cook it for dinner and it is not a shame to serve it to the festive table. Consider the detailed process of preparing a jellied pie with canned fish. Recipe Ingredients: canned fish own juice 2 cans of eggs 6 pcs. herbs (dill, parsley, green onion) a large bunch of sour cream 250 ml. mayonnaise 250 ml. flour 200 g. soda 1 teaspoon vinegar 1 tbsp. spoon salt, pepper to taste Method of preparation: Boil 3 hard-boiled eggs. Cut into large pieces. Remove the canned food from the jar, lightly mash with a fork. Finely chop the greens. Mix greens with chopped eggs and fish. Salt the filling, season with pepper. Mix everything again. Break three eggs into a bowl, beat lightly. Pour vinegar into sour cream with mayonnaise and put soda. Stir. Add foamed sour cream and mayonnaise to the eggs. Stir. Enter flour. The dough should not be too thick. Grease a pie mold with any cooking oil. Pour half of the dough into the mould. Distribute the filling evenly. Pour in the remaining batter. Place the pie in the oven. Bake for 45 minutes in an oven heated to 180°C. Let the pie cool before serving. _________________________________________________________________________ ___ Layer cake with canned fish and cauliflower ___________________________________________________________________________ ___ Crispy shortbread dough goes best with juicy fillings. cook open pie with canned fish, vegetables and cheese. In winter, you can use frozen vegetables, in summer, fresh in season. If you use ready puff pastry, the cake is cooked no more than 30 minutes. So, consider the method of making a puff pastry with canned fish. Ingredients for the recipe: puff pastry 500 g canned tuna 1 can cauliflower 300 g sweet pepper 1 pc. onion 1 pc. butter 1 tbsp. spoon hard cheese 150 g. cream 200 ml. greens (dill, parsley, basil) a bunch of eggs 2 pcs. flour 2 tbsp. spoons Cooking method: Defrost puff pastry. Remove the canned food from the jar, lightly mash with a fork. Separate the cauliflower into florets and boil in salted water. Throw it in a colander. Let the water drain. Remove seeds from bell pepper, cut into small cubes. Peel the onion, chop finely. Saute the onion and pepper in butter until the juice evaporates. Whip the cream, eggs and flour until fluffy homogeneous mass. Salt, add finely chopped greens. Roll out the dough thinly. Lay out in the form, having issued a side. Arrange fish pieces, boiled cauliflower, fried peppers and onions on top of the dough. Fill the filling with the egg-butter mixture. Sprinkle with grated cheese. Place in preheated oven for 30-45 minutes. The pie is ready in a hurry as soon as the crust turns golden. _________________________________________________________________________ ___ Yeast Pie with Rice and Canned Fish _______________________________________________________________________________ ___ Fish and Rice Pie is perfect for a picnic, as it is delicious both warm and cold. You can bake a fish pie for dinner. It is satisfying, but not high-calorie, because it contains a lot of toppings and very little dough. The figure is not damaged. So, consider the method of making a pie with rice and canned fish. Ingredients for the recipe: flour 250 g dry yeast 25 g salt and sugar a pinch each warm water 250 ml. rice 100 gr. onion 2 pcs. canned food 2 cans salt, pepper, dried dill to taste Method of preparation: Mix all the ingredients for the dough. Knead the dough until bubbles start to appear. After that, put the dough in a bowl, cover the container with a lid or towel. Leave for an hour in a warm place. Boil rice until tender. Cool down. Peel and finely chop the onion. Fry it in vegetable oil until translucent. Add onions and canned food to the rice. If there is a lot of liquid or oil in the canned food, drain it, otherwise the filling will be too wet. Season the filling with salt, pepper and dried dill. In summer, instead of dried dill, you can add any greens (dill, parsley, green onions, celery, basil). Grease the mold with oil. Divide the dough into 2 parts. Place one at the bottom of the mold. Put the stuffing on top. Close the pie with the second half of the dough. Brush the top with egg yolk using a pastry brush. Wait 15 minutes (for the dough to rise) and bake for 40 minutes. _________________________________________________________________________ ___ Lazy Fish and Potato Pie _______________________________________________________________________________ ___ When you don't have time to prepare the main course and side dish, a pie stuffed with potatoes and canned fish will do. For its preparation, you can use boiled or raw potatoes, remaining mashed potatoes. The dough is prepared instantly, due to the liquid consistency it evenly covers the filling, provides nice crust . The pie is quick and easy to make. Even the lazy will cope with its preparation. Ingredients for the recipe: eggs 3 pcs. flour 1 cup kefir cup mayonnaise cup soda tsp salt, pepper to taste potatoes (boiled in their skins) 5 pcs. onion 2 pcs. canned food 2 cans parsley a few sprigs Recipe for a pie with canned fish and potatoes: Stir soda with yogurt. Let stand so that the kefir begins to foam. Mix eggs, kefir, mayonnaise, flour. Salt, pepper to taste. The fill is ready. Peel the potatoes, cut into thin slices and place on the bottom of the mold. It is recommended to lubricate the form with any fat. Put finely chopped onion and pieces of fish on potatoes. Sprinkle the stuffing with chopped parsley. Pour the dough over the filling. Bake in the oven at 200°C. Simple, delicious and very fast. _____________________________________________________________________ ___ Kefir pie with canned fish in a slow cooker _________________________________________________________________________ ___ A pie with canned fish can be cooked in a slow cooker. The process takes an hour and a half, the cake fits well, it turns out tall, ruddy, with a thick layer of juicy filling. In addition to canned food, you can put cereals (rice, buckwheat), vegetables, including frozen ones, fresh herbs, potatoes in pieces and in the form of mashed potatoes in the filling. If desired, aromatic herbs or ready-made sets of spices for fish are added. Ingredients for the recipe: butter 100 g. kefir 1 glass of eggs 6 pcs. flour 2 cups baking powder 1 tsp salt tsp sugar 1 tsp canned food (sardines, saury, sardinella) 2 cans boiled rice 1 cup onion 2 pcs. spices for fish tsp fat for lubricating the bowl Recipe for kefir pie with canned fish: Boil 3 hard-boiled eggs. Drain canned food in a colander to drain excess oil or liquid. Peel the onion, cut into half rings. Break the canned food into small pieces with a fork. Add peeled and coarsely chopped eggs, boiled rice, salt, season with spices, mix. Beat the remaining eggs with a whisk until smooth. Add kefir, salt, sugar, melted butter and mixed with baking powder and sifted flour. Whisk so that there are no lumps. You should get a homogeneous dough of medium density. Lubricate the multicooker bowl with grease. Pour out 2/3 of the batter. Lay out the filling. Onion on top. Pour out the remaining dough. Set the "Baking" mode. Time - 80 minutes. After the time has elapsed, the cake should cool slightly in the slow cooker. Only then can it be taken out and served at the table. Tips for Making Canned Fish Pie Making canned fish pie is easy. It would seem that there may be secrets here. But even here there are subtleties. Having figured out how to cook a canned fish pie correctly, having learned the little secrets, you will very quickly master this science to perfection, and the pie will become a favorite treat in your home: Before cooking, it is recommended to throw canned food in oil into a colander to glass excess oil. Experienced chefs dough is prepared in expressed oil. It is added instead of fat, which is provided by the recipe. The dough becomes more flavorful. For cooking diet pie use canned food in its own juice. To make the filling juicy, put more onions in the dish. It should be as much as fish. Do tasty pie you can not only from expensive canned fish, but also from cheap varieties. canned food lovers tomato sauce can even use them.

Potato boats with mushrooms

One more thing delicious dish from potatoes! It would seem, how much more can be cooked from this ordinary vegetable ?! But no, the potato again and again gives us new amazing recipes. And in combination with mushrooms and cheese, potatoes are just something.

Ingredients:

champignons - 200 gr;
1 medium onion;
sunflower oil - 50 gr;
olive oil - 50 gr;
sour cream - 2 tablespoons;
salt - a pinch;
ground black pepper - a pinch;
hard cheese - 150g;
dill - a bunch;
potatoes - 10 pieces.

Cooking Potato Boats

Boil the potatoes directly in the skin, put - let it cool.

Filling

Peel and finely chop the onion. Wash the mushrooms and also cut into small pieces. Mushrooms, along with onions, lightly fry on sunflower oil, add sour cream to them and stew a little.

Peel the potatoes boiled in their skins, cut each potato in half. At the half, scrape the middle a little, forming a “boat”, in which we will put the mushroom filling. For stability, you need to slightly cut off the bottom so that the boat stands.

We spread the prepared boats in a heat-resistant form. Sprinkle our potatoes on top with salt, pepper or add any other spices to taste. Add a few drops to the center of each boat olive oil. to make our potatoes more juicy.

Put the prepared mushroom filling in the center of each boat and sprinkle each potato boat separately with grated cheese mixed with dill.

The last step: put the mold with potato boats in the oven, preheating it to 180 degrees. After 20 minutes, the dish is ready. potato boats They smell very delicious and look delicious.

Video of cooking potato boats

We create beautiful holiday dish. Cooking potato boats with mushrooms. Loose potatoes in alliance with stewed in sour cream sauce mushrooms under cheese crust will strike home and guests to the heart.

Such appetizing dish disperse instantly. It's easy to prepare. The main thing is to stock up on mushrooms and patience. After all, you need to have a certain degree of skill so as not to spoil the boiled potato in the process of turning it into a boat for stuffing.

Ingredients

potatoes - 4 pcs.;
mushrooms - 250 g;
onion - 1 pc.;
wheat flour - 1 tbsp. l;
sour cream - 3 tbsp. l;
hard cheese - 80 g;
vegetable oil - 20 ml;
butter - 30 g;
salt, spices - to taste;
greens - optional.

Cooking

Wash potatoes, put in a pot and pour cold water in uniforms. Cook until tender after boiling for 30-25 minutes. The time depends on the size of the tubers. You need to pierce the potato with a knife, if this can be done easily, you can stop cooking.

We use frozen or fresh mushrooms. In the latter case, they need to be boiled.

Pour oil into the pan, spread the mushrooms and fry over low heat for 10 minutes, stirring occasionally.

Then add chopped onion, flour, sour cream, butter. We mix everything well. If it gets thick, add water. Simmer for 10 minutes, stirring and, if necessary, adding water 2 tablespoons at a time. The onion should become soft. Then salt and season with spices, mix and turn off the heat.

After we are convinced that the potatoes are ready, we remove it from boiling water and cool it.

Then we clean the tubers.

We cut each into two parts and carefully remove the middle with a teaspoon or knife.

We fill each basket with the top with mushrooms stewed in sour cream.

Sprinkle with grated cheese.

Bake in an oven preheated to 200 degrees for 15 minutes. If you don't want to turn on the oven, you can simply put the boats in the microwave and wait for the cheese to melt.

Serve ready-made potato boats with mushrooms, garnished with hot herbs.

Appetizing and very beautiful, such cute boats will decorate festive table and fill everyday life with new meaning. Good food for lovers of home cooking.

Potatoes and mushrooms are excellent ingredients hearty meal because these products are compatible with each other. Potatoes with a neutral taste and almost no smell complement the fragrant "forest meat". You can take champignons or oyster mushrooms, any edible mushrooms, previously peeled and boiled, and even dried.

Potatoes and mushrooms are great ingredients for a hearty meal because they go well together.

Despite the simple technology of cooking potatoes with mushrooms baked in the oven, the taste is excellent. Such a dish will be an option for everyday lunch, because you do not need to spend a lot of time on it, and for a celebration. This recipe is also suitable for those who are just starting to comprehend the basics of cooking, because it is difficult to spoil the food: it is enough to make sure that it does not burn.

If desired, you can supplement the list of ingredients with sour cream, which will make the dish more tender, but even in its absence, it tastes soft, because it is saturated with fragrant mushroom juice. The ingredient list looks like this:

400 g fresh mushrooms(champignons, white, chanterelles, boletus, etc.);
4-7 potato tubers depending on their size;
50 g butter;
2 medium sized carrots;
400 g sour cream (optional);
salt and selected spices.

Potatoes with mushrooms in the oven

When the ingredients are selected and pre-processed, you can start the culinary process:

Young potatoes can not be peeled, but the old one must be removed so as not to spoil the taste. Cut into thin circles (about 4 mm).
Cut the carrots too.
Mix potato circles with carrots, sprinkle with salt and seasonings, mix evenly with your hands. You can use a spoon and spatula. To make the result of cooking beautiful, you need to try not to break the pieces.
If desired, fry the mushrooms, so that a small crust forms, in butter or vegetable oil. Combine with sour cream and mix both ingredients.
Spread 1/2 potatoes and carrots in the bottom of a deep skillet or baking dish.
Spread with a layer of sour cream.
Put the mushrooms and cover them with the remaining potatoes.
Distribute pieces of butter on top of the surface of the entire structure: they will give the dish a golden crust.

Such a casserole is sent to the oven, heated to a temperature of 180 ° C. Cooking time depends on the technique, but usually takes 30-40 minutes.

How to bake potatoes with mushrooms in the sleeve (video)

How to cook potatoes stuffed with mushrooms and minced meat

Baked potatoes with mushrooms will be more satisfying if you add to them chopped meat. You can cook it yourself by running pork, beef, or a combination of both through a meat grinder, but it will be easier to buy ready-made. The full list of ingredients looks like this:

1.5 kg of potatoes;
100 g mushrooms;
350 g minced meat;
50 g butter (or fat);
150 ml milk;
150 g sour cream;
30 g of sifted flour;
salt and spices - according to personal preferences.

Stuffing potatoes is not as difficult as it seems at first glance:

First you need to prepare the form: cut each potato into a couple of parts and cut out the middle part so that the walls remain intact.
Finely chop the mushrooms into miniature pieces or chop in a meat grinder. You can use a powerful blender.
Mushroom and minced meat are thoroughly mixed with each other, salted and seasoned, and then the hollows of the potato left from the middle are filled with such a filling.
Spread a baking sheet with a piece of butter, heated until melted, or a moderate amount of fat.
Put the potatoes stuffed with a mixture of mushroom and minced meat.

The dish is baked in the oven at 180°C.

Potato, stuffed with mushrooms and minced meat

Potato boats with mushrooms, cheese and sour cream sauce

Festive and appetizing boats are obtained from potatoes with mushrooms, a special taste of which is given by cheese and sour cream. This recipe can be considered a free interpretation of julienne. The result will be not only tasty, but also beautiful. To prepare boats you need:

4 large potatoes;
400 g of fresh mushrooms (preferably "classic" mushrooms, but you can take white ones);
100 g per grated cheese;
250 ml of fat sour cream;
1 turnip;
100 g of high-quality butter;
half st. spoons of flour;
salt, pepper, seasonings - according to personal preferences.

Cooking boats will have to take some time:

After washing the potatoes, they do not need to be peeled, but only cut lengthwise into two halves - this will turn out to be a blank for future boats.
Using a teaspoon, remove the pulp in the middle so that the wall thickness is about 0.5 cm. This must be done carefully, avoiding holes.
Such potato forms are soaked in cold water: this prevents blackening, at the same time excess starch comes out.
To prepare the filling, melt the butter in a frying pan and throw chopped mushrooms into it. After 7 minutes, a chopped onion is sent to them. The fire should not be big, otherwise everything will burn!
After another 5-7 minutes, you can add flour, evenly distributing it over the mushroom mass and stirring vigorously.
Now you can add sour cream, spices and, of course, salt.
Leave to simmer for another 5 minutes.
Get the "boats" out of the water and spread them on a baking sheet, the surface of which is previously smeared with butter.
Put butter shavings, a small pinch of salt and spices into each potato mold, and only then - the filling.
Bake in the oven at the optimum temperature (180-200 ° C) for a quarter of an hour.
Sprinkle the top of the boat with cheese, after which it is baked for another 15 minutes.

The readiness of the boat can be recognized by the acquisition of its sides of a golden hue.

How to quickly bake potatoes with mushrooms in the oven (video)

French Mushroom Potato Recipe

French cuisine offers numerous mushroom recipes including potatoes. To get a "signature" taste, it is recommended to choose champignons or oyster mushrooms. They have an amazing smell and are easy to prepare - they do not need to be boiled in advance. In total you will need:

8 medium potatoes;
300 g of selected mushrooms;
1 turnip;
250 g mayonnaise;
300 g of grated cheese;
30 g butter:
salt, pepper to taste.

French Mushroom Potato

When everything is ready, you can get to work:

Preheat the oven to 180°C.
Cut the mushrooms into neat slices and fry for 5 minutes. By making the fire bigger, you can achieve a delicious crust.
Prepare onions and potatoes by cutting them. The latter must be crushed into thin plates (thickness up to 3-4 mm).
Grease a mold or large frying pan butter, and make layers: half the potatoes, onions, mushrooms and again the rest of the potatoes. Each of them is moderately salted and peppered.
The dish is cooked in the oven for approximately 45 minutes.

The exact cooking time for the casserole varies depending on the number of layers and their thickness.

How to cook potatoes with mushrooms and cheese in the oven (video)

Cooking potatoes with mushrooms in pots in the oven

Cooking in pots makes the food especially juicy and aromatic. To bake mushrooms with potatoes, you will need:

6 potatoes;
120 g mushrooms;
100 ml of milk;
100 g of cheese;
1 onion;
200 ml of water;
vegetable oil;
salt and spices.

Cooking process:

Cut the potatoes and fry with onion half rings in a pan.
After 5 minutes, add mushroom pieces.
Fry until a golden brown appears on the potatoes.
Put potatoes with mushrooms, salt, in pots.
Pour in water and milk.
Place a piece of cheese on top.

Now you need to put the pots in the oven for 40 minutes. Can also be used dried mushrooms pre-soaked for an hour in water.

Potatoes and mushrooms will come in handy on every table. Especially such dishes become relevant at the end of August and autumn, when many go on a “quiet hunt” in the forest and return with full baskets.

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Sometimes it seems to me that potatoes and mushrooms are just born for each other. And this appetizer is the best proof of that. Potatoes stuffed with mushrooms and baked in the oven will fit as a dinner, and for festive feast fit. Potato boats with fried mushrooms"in Malakhov's way" can be used as an unusual hot appetizer but they are delicious cold as well.
We will need:

10-12 small potatoes
400 g fresh mushrooms
1 large onion
a little mayonnaise
vegetable oil
salt

Potatoes are better to take an oblong shape, but you can also round. Try to keep the potatoes about the same size. Potatoes for boats should be thoroughly washed, boiled in their skins and cooled.

You can take any mushrooms for the filling - even champignons, even porcini, even butter with boletus mushrooms. The main thing is that they are edible and you like them. Secretly, the most delicious stuffing for stuffing potatoes, it is obtained from chanterelles or honey mushrooms.

We clean the mushrooms, wash them and cut them very finely. The smaller the better. We clean the onion and cut it finely in the same way. Fry the onion in vegetable oil until golden brown, put finely chopped mushrooms in the same pan, salt to taste and fry over medium heat, stirring until they also become slightly golden.

We remove the scalp from the cooled potatoes and carefully carve a small canoe from each potato with a knife. You will succeed - even if you are not a hereditary Indian. If the potatoes were round, not canoes would come out of them, but "cheesecakes", which is also good. Take out as much pulp from the potatoes as you can. Just do not overdo it so as not to make holes in the sides and bottom of the boats.

Each potato is lightly salted from the sides and inside, stuffed with mushrooms and onions and spread on a greased vegetable oil baking sheet or form with sides.

On top of the filling, we load a drop or two of mayonnaise (or a pinch of grated cheese) into each boat - and our potato canoes are ready to swim in the oven, heated to 200 degrees.