Fried mushrooms with potatoes and sour cream draw. Potatoes with mushrooms and sour cream, stewed in a pan

There are many mushroom dishes. But their combination with potatoes is a classic of culinary art.

The combination of mushrooms with potatoes is a classic of culinary art

In principle, potatoes can be cooked with any type of mushroom, with the exception of those intended for pickling. But if they are processed correctly, then quite tasty dish may come from them. The choice of mushrooms for cooking with potatoes is determined only by their presence. AT mushroom season the assortment of forest gifts is diverse. That's just the taste of potatoes cooked with different types of potatoes will differ.

Most delicious potatoes with mushrooms it will turn out with mushrooms, boletus and mushrooms, both with summer and autumn. It turns out very tasty potatoes with aspen mushrooms, but during heat treatment they darken, which affects appearance dishes, but not on his palatability. The rest of the year will have to be content with frozen or dried forest mushrooms.

The most delicious potatoes with mushrooms will turn out with mushrooms

Frozen mushrooms do not need to be completely thawed, but they must be washed and cut. Dry ones will first have to be soaked in water or milk, after washing well. Sometimes, after soaking, they are additionally boiled for 5-10 minutes. A very good alternative to forest mushrooms are oyster mushrooms or champignons grown in artificial conditions, they are always on sale.

Mushrooms collected in the forest or bought in a store are sorted, if necessary, cleaned and washed well. Their further preparation depends on the chosen recipe. Potatoes with mushrooms can be stewed, baked and simply fried in a pan.

All recipes for preparing this dish can be divided into two categories: in one, the components are prepared separately and then mixed, and in the second, all products are placed immediately in one container for cooking.

Stewed potatoes with mushrooms in sour cream (video)

A simple recipe for potatoes with mushrooms in sour cream

This is how our grandmothers cooked this dish. They baked it in a cast iron in a Russian oven. How delicious this food was, can only be said by those who have enjoyed this delicacy. Unfortunately, this cooking method is not available to the vast majority of housewives. Therefore, we will cook the dish in a saucepan or thick-walled pan on a conventional stove.

Ingredients:

• 1 kg of potatoes;
• 2 bulbs;
• 600 g butter, mushrooms or honey mushrooms;
• a glass of sour cream with high fat content;
• vegetable oil.

How to cook:

1. Fry the diced onion until it becomes translucent.
2. Cut the prepared mushrooms into slices, simmer with onions until there is almost no liquid left in the saucepan.
3. Add diced potatoes. Simmer until it's soft. If necessary, add a little hot water so that the dish does not burn.
4. 5 minutes before readiness, pour in sour cream. Mix well, season with salt and pepper. Let the ingredients soak in sour cream and turn off the heat.
5. Sprinkle when serving ready meal green chopped onion, it will become even tastier.

Baked potatoes with mushrooms are much tastier.

Potatoes with mushrooms in sour cream

How to cook delicious potatoes with mushrooms and sour cream in the oven

To thicken the sauce in potatoes, use flour.

Ingredients:

• potatoes - 1 kg;
• champignons - 0.5 kg;
• sour cream - 1 cup;
• flour - Art. a spoon;
• vegetable oil.

How to cook:

1. Cut potatoes into large pieces. In order for it to fully cook when baking, it will have to be fried first. It should turn golden brown.
2. Prepared champignons scalded with boiling water, cut into large pieces.
3. Mix sour cream with flour, pepper, salt.
4. We combine the products in a container for stewing.
5. We put in the oven, be sure to close the lid.
6. Sprinkle the finished dish with chopped herbs.

The slow cooker has long become a lifesaver for many housewives. Due to the special mode of heat exchange, stews work best in it.

Potatoes with mushrooms and sour cream in the oven

Recipe for cooking potatoes with mushrooms and sour cream in a slow cooker

In this kitchen assistant, the dish will turn out especially tasty and fragrant.

Ingredients:

• 5 large potatoes;
• 0.5 kg of any mushrooms, but oyster mushrooms are more suitable;
• bulb;
• 2 tbsp. tablespoons of butter;
• 0.5 st. sour cream.

How to cook:

1. We prepare oyster mushrooms, cut them into large pieces.
2. In the bowl of the multicooker, melt the butter, fry the onion sliced ​​\u200b\u200bin rings a little, choosing the “Frying” mode. Without turning off the slow cooker, put the onion in another bowl, and put the potatoes cut into large cubes into the bowl, mix it well with the butter.
3. We spread oyster mushrooms on potatoes, pour sour cream, put onions on top. We turn on the "Extinguishing" mode by selecting the time - 40 minutes.

Potatoes with mushrooms - hearty meal. Sour cream gives it a special softness, and in combination with butter creates a harmony of taste.

Potatoes with mushrooms in sour cream in a slow cooker (video)

Recipe for hearty fried potatoes with mushrooms and sour cream

We will fry mushrooms and potatoes separately, combining the ingredients just before they are ready.

Ingredients:

• 6 potatoes;
• bulb;
• 200 mushrooms, mushrooms or champignons;
• 0.5 cups of sour cream;
• 2 tbsp. tablespoons of butter.

How to cook:

1. We cut the prepared mushrooms into slices. Fry with addition butter until ready.
2. Potato cut into strips. Fry in a mixture of vegetable oil and butter for about 15 minutes. By this time, it should be browned and completely fried.
3. We combine the ingredients together, season with salt and pepper if desired, add sour cream, stir and heat for several minutes.
4. Serve with herbs and fresh vegetable salad.

Potatoes with mushrooms can be stewed not only in a saucepan, but also in a pan.

Hearty fried potatoes with mushrooms and sour cream

Potatoes with mushrooms and sour cream, stewed in a pan

Such a dish will be especially nutritious, since pork is added to the main ingredients.

Ingredients:

• 0.5 kg of pork, which can be replaced with chicken or veal;
• 7 medium sized potatoes;
• 200 g of champignons;
• bulb;
• 0.5 cups of sour cream;
• spices as desired.

How to cook:

1. Fry chopped prepared champignons and finely chopped onion for 5-10 minutes.
2. We cut pork or other meat into small pieces, add to mushrooms, fry. After 20 minutes, add the diced potatoes, which are previously fried separately for 5-10 minutes.
3. Mix sour cream, pepper, salt with a glass of water. Pour the mixture into the prepared dish. We put a bay leaf and simmer, covering with a lid for about half an hour.

Champignons are the most popular mushrooms in France. Often in fine dining french cuisine add these mushrooms. They are also loved in Russia.

Champignons with potatoes in sour cream

How to cook champignons with potatoes, sour cream and cheese

This combination of ingredients requires baking. Oven-roasted champignons with potatoes soaked in sour cream and topped with appetizing cheese crust- it's just fantastic.

Ingredients:

• 8 large potatoes;
• 0.5 kg of champignons;
• 1-2 bulbs;
• ½ cup sour cream or a glass of cream, both should be high in fat;
• Art. a spoonful of flour with a large slide;
• dried herbs to your taste;
• 200 g grated cheese.

How to cook:

1. We cut not large onions and prepared champignons and fry together for a quarter of an hour. They should start to blush.
2. Sprinkle them with flour, stir well and heat for another 2-3 minutes.
3. Potato cut into cubes.
4. Grease a baking dish or baking sheet well. vegetable oil. We fill it in layers with potatoes and champignons. We add salt. We breed sour cream hot water in a 1:1 ratio, add dried herbs and stir. Fans can add a minced garlic clove. If you use cream, you do not need to dilute them.
5. Pour the mixture into the mold and put it in a well-heated oven for about 40 minutes.
6. Top the dish with grated cheese and let it melt and brown.

Potatoes with champignons in sour cream (video)

Potatoes with mushrooms is a simple dish, both in terms of the composition of the ingredients and the methods of preparation. In this case, the dish is not only very tasty, but also nutritious.

Post Views: 141

Every day, all hostesses rack their brains about cooking dinner for the family. After all, you always want it to be fast, tasty, satisfying and please everyone. We offer you a win-win dish from hearty potatoes with mushrooms, and even with sour cream, and we will tell you how to cook it quickly and tasty. So, having chosen for you a dish that meets your requirements, it remains only to please them all at home, which we do not even doubt!

Recipe for fried potatoes with mushrooms and sour cream

Ingredients:

• potatoes (lemon) - 1.2 kg;
• forest mushrooms (honey mushrooms) - 600 g;
• onions - 2 pcs.;
• vegetable oil - 30 ml;
• pepper, salt - to taste;
• sour cream (25%) - 220 ml;
• fresh dill - 5-10 g.

Cooking

We clean the mushrooms brought from the forest and boil them in well-salted water for at least half an hour. Then put them in a colander and let them drain and cool.

A frying pan, we select a large, wide and with high sides. After pouring the oil into it, put it on the fire until it is completely warmed up, and then put the peeled potatoes cut into arbitrary pieces into it. We fry it until half cooked, not very often interfering, because then it will quickly boil soft. We cut the cooled mushrooms in two, but if they are very small, then leave them whole and put them into potatoes together with finely chopped onions. Sprinkle everything with pepper, salt to taste, mix with a wooden spatula and fry until the potatoes are cooked. Then, add sour cream, mix again and fry it all, another 3-4 minutes. Turn off the gas, sprinkle with finely chopped fresh dill, cover with a lid and let stand for a while.

Stewed potatoes with mushrooms and sour cream

Ingredients:

• potatoes - 900 g;
• champignons (small) - 400 g;
• vegetable oil - 20 ml;
• - 20 ml;
• soy sauce- 4 teaspoons;
• onions - 120 g;
• salt, pepper - 0.5 tsp each;
• - 180 g.

Cooking

Peel potatoes and cut into large cubes. We heat the vegetable oil in a frying pan and fry the potatoes a little on it, not allowing it to be completely fried, set aside from the heat.

Pour into a cast iron skillet olive oil and bake well. Here we spread the champignons cut into 2-3 parts, chopped onions in half rings, pour in the soy sauce and fry everything until the mushrooms are golden. After we spread potatoes, homemade sour cream to them and mix all the ingredients, not forgetting to add salt and pepper. Adding a glass to our dish warm water and put it to stew, in the mode of a barely smoldering fire, about 35 minutes after boiling.

Potato baked with mushrooms and sour cream in the oven

Ingredients:

• potatoes - 7-8 pcs.;
• mushrooms (oyster mushroom) - 500-600 g;
• sour cream (20%) - 450 g;
• onion - 150 g;
• gouda cheese - 180-200 g;
• pepper and salt - to taste;
• butter - 80 g.

Cooking

Boil oyster mushrooms in salted water for 15 minutes. We throw the mushrooms into a colander, and after cooling, squeeze them a little from excess moisture and, arbitrarily, but not finely chop.

After peeling the potatoes, cut them into thin circles. We heat the form a little on the fire and put a piece of butter in it. After the butter has completely melted, spread the potatoes and, Evenly distributing it throughout the form, sprinkle with a little salt. Distribute the mushrooms with the next layer, and then the onion, cut thinly into half rings and crush everything with pepper. Pour our potatoes with mushrooms with sour cream and put in an oven heated to 180 degrees. We bake the dish for 45 minutes, take out the form, crush everything with grated hard cheese and put it back until it melts for 5-7 minutes.

Using any of the recipes presented, serve the cooked dish hot and with a glass of tomato juice.

Sometimes we forget simple recipes, which we often cook in the mushroom season. Especially when they harvested fresh potatoes and went to the forest for mushrooms. Mushrooms in a basket, may be different - boletus, porcini, mushrooms, or any others. You can use one type, or all together. You can cook in pots in the oven or in a pan. A common ingredient in this is sour cream. It’s not tasty to cook, it just won’t work ... The mushroom aroma will stand in the whole kitchen, and fried mushrooms with onions, you can spread it on fresh bread, like a sandwich, and try not just for salt, but to feast on wild mushrooms, biting 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 mushrooms, or any others. The most optimal and correct option, if there are no 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 make. At the same time, it deserves attention on any table, at any time of the year.

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

These ingredients can be used to cook potatoes with mushrooms in the oven. If you do it on a baking sheet, then simply alternate layers, starting with potatoes, then overcooked onions with mushrooms, and grease with mayonnaise or sour cream on top. In pots, the same thing, only you can put a little more onion and mushrooms in a layer on top of the potatoes, and in addition, finely chopped chicken, and sour cream on top. Get potatoes in pots with broth inside. Very tasty!

We will consider step by step photo a recipe for stewed potatoes in a pan, which is exactly the same in taste and composition of the broth as in pots. And here no extra words are needed, because this is the simplest stewed potato in sour cream. So let's get down to business...

Stewed potatoes with champignon mushrooms in sour cream

First of all, we cut mushrooms, onions and potatoes. The photo below shows approximate proportions. Onion about 1 large head, or 2 small ones. Mushrooms are about a third of potatoes, given that they will decrease in volume when frying in a pan. In general, this is a recipe that is made by eye. And you can’t go wrong here, and nothing bad will happen if you get a little more mushrooms or onions than in the photo ...

It is better to cut the potatoes into strips, because if it is large, it will not have time to cook. It is important to finish the recipe at that moment so that the potatoes are evenly saturated with the aroma of mushrooms, and the mushrooms themselves are not overexposed in the pan. Because, initially, we will already fry them with onions. And at the same time, the potatoes should not only cook evenly, but also due to fine cutting (0.4 millimeters, literally straws), we reduce the cooking time. Of course, you don’t need to mess around with slicing potatoes for a very long time. Everything is done quickly and by eye!

Step by step photo recipe

Step 1. Fry the onion for literally 5 minutes, until golden brown, and then send the chopped mushrooms. The frying pan is preferably thick-walled, with high edges, so that it is convenient to stir, and the potatoes are stewed not only from below, but also from the edges. In a thin pan, it may not be possible to execute the recipe as in the oven, because the potatoes themselves may turn out to be damp. We will come back to this, but for now, fry the mushrooms with onions for literally another 5 minutes, be sure to stir ...

Step 2 Literally 7 minutes after the start of cooking, you can send potatoes. Do not rush to mix immediately. Let the aroma of mushrooms with onions remain under the potato shell, and thereby smoothly begin to envelop each slice of potato. Stirring immediately, you get a completely different taste.

By the way! Do not forget to salt the mushrooms with onions during frying. This was also mentioned at the very beginning of the article, not in order to try them with bread and refresh, but in order to start the salting process at the beginning of cooking, and not just at the end. Thus, the dish will turn out to be more saturated in taste. Do not rush to salt the potatoes, we will come to this later ...

We soaked the potatoes with a mushroom aroma for a couple of minutes, and now you can safely mix, thereby evenly distributing the mushrooms over the potatoes.

It's been 15 minutes since the pan was heated up. The potatoes are half cooked, but we are not in a hurry to fry them, as we are stewing them. We should get a juicy and rich mushroom taste in sour cream broth ...

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

What water to add for extinguishing - cold from a jug or hot boiled?

Here the question is not in water, but in the products that we put out. If we stew solid foods that are strong in composition, such as meat, then you can pour boiled water, and we won’t spoil anything. If, however, you already have an onion and it has a shape and a light 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, using more “gentle” products, in terms of their molecular structure, it is better to add neutral water - room temperature. A sharp jump from frying to ice water will also adversely affect the tighter potatoes, and some of them will crumble. Simply, you can get not stewed potatoes with mushrooms, but porridge from a set of products ((.

I use water from a pitcher at room temperature. I pour it evenly around the edges of the pan so that when it reaches the hot bottom, the water immediately starts to boil. 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 about enough water so that the top layer of potatoes is on the outside. It is not necessary to completely fill with water, as there will be an overabundance of it, and mushroom sour cream broth will not work. There will be no rich taste!

Water in our case is required only so that the potatoes are completely cooked, and there is a little broth left. At the same time, it should quickly boil away, and it is at this stage that it is important to salt the potatoes . This is the final stage of not only salting, but also cooking ...

Step 4 A couple of minutes before readiness, you can put another spoonful of sour cream, and cover with a lid, the steam has finalized the dish in terms of taste.

Step 5 Once again, you can try the potatoes for readiness and salt. And if everything is fine, we pepper the dish, cover it with a lid not completely, and remove it from the stove. You can add greens if you like.

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

Enjoy your meal!

In fact, not everyone knows how to cook potatoes with mushrooms in sour cream, using improvised household appliances for this: a slow cooker, stove or oven. If the technology is broken, then the dish turns out to be too dry, sometimes even burnt, but more often frankly raw. Delicious and fragrant potatoes with mushrooms in sour cream will turn out only if you follow all the rules for its preparation. And a properly selected recipe for potatoes with mushrooms in sour cream will help to do this, which can be found in the selection presented on the page. Look carefully at the product layouts, evaluate the complexity of each dish. This will help you choose the best recipe for potatoes with mushrooms with sour cream for everyday use on home cooking.

• 500 g mushrooms
• 5 pcs potatoes,
• 1-2 onion heads
• 1 st. butter spoon,
• 1/2 cup sour cream
• the rest is to taste.

Preparing potatoes with mushrooms and sour cream in the oven as follows: rub the inner walls of the pot with garlic, put pieces of butter on the bottom, fresh mushrooms, coarsely chopped potatoes and mixed with chopped onions, pour sour cream on top. Close the pot with juicy bread and bake in a well-heated oven.

Potatoes with mushrooms in sour cream in the oven

The ingredients for cooking potatoes with mushrooms in sour cream in the oven are the following products:

• Potatoes 400 g
• Champignons 200 g
• Sour cream 200 g
• Onion 1 head
• Salt to taste
• Ground black pepper to taste
• Vegetable oil for frying

1. To prepare this recipe, we need - potatoes, champignons or any other mushrooms that you like, onions, sour cream, salt and your favorite spices. We will bake potatoes with mushrooms in the oven.
2. Peel potatoes, cut into thin slices. Peel the onion, wipe the mushrooms with a damp cloth. Do not wash mushrooms with water - they quickly absorb moisture and become watery. Finely chop the mushrooms and onions, fry in vegetable, olive or butter for 5-7 minutes.
3. Grease a baking dish with butter or vegetable oil. Lay out a layer of potatoes.
4. Put fried mushrooms with onions on potatoes. Salt, season with spices. Drizzle with sour cream. If the sour cream is too thick, it can be diluted with milk or cream.
5. Repeat all layers until the mold is full and all the ingredients are gone. Drizzle with sour cream. Preheat the oven to 180 degrees.
6. Bake at 180 degrees for 40 minutes. Based on the time and temperature of baking, be guided by your oven, it may differ from that indicated in the recipe. Potatoes with mushrooms in sour cream cooked in the oven, garnish with fresh herbs before eating. Enjoy your meal!

Potatoes with mushrooms stewed in sour cream in a slow cooker

For 750 g potatoes

• 500 g fresh mushrooms,
• 1-2 onion heads
• 1/2 cup sour cream
• 3 art. tablespoons of oil.

Potatoes with mushrooms stewed in sour cream are prepared as follows: scald peeled and washed fresh mushrooms with boiling water, chop and fry in a pan along with chopped onions. Peeled potatoes cut into slices, fry and put together with fried mushrooms in a saucepan, pour water to the level of the top layer, add salt, bay leaf, pepper, 1-2 branches of parsley and, covering the pan with a lid, simmer on fire for 25-30 minutes. Put 1/2 cup of sour cream in stewed potatoes with mushrooms.

Potatoes prepared in this way with mushrooms in sour cream in a slow cooker retain their freshness longer. The algorithm of actions is similar to the one described above, but you need to choose the right cooking mode.

When serving, remove the parsley branches and bay leaf, and sprinkle the potatoes with chopped herbs. Stewed potatoes can also be cooked with dried mushrooms. In this case, the mushrooms must first be boiled, chopped, and then fried together with onions.

Recipe for mushrooms stewed with potatoes in sour cream

In order to cook mushrooms stewed in sour cream with potatoes according to this recipe, you need:

• 10 potato tubers,
• 600 mushrooms,
• ½ cup sour cream
• 2 heads of onion,
• 70 g vegetable oil,
• salt,
• pepper,
• greens.

Cooking method.

Cut the peeled and washed potatoes into cubes.

Pour oil into the pan, when it is hot, put the potatoes.

After frying it for 10 minutes on all sides, set aside.

Cut the washed mushrooms into small pieces and stew in own juice, slightly salted.

Fry the finely chopped onion in a separate pan, when it is ready, pour the mushrooms into it.

Mix potatoes with mushrooms and onions and simmer under a closed lid over low heat for 7 minutes.

Add sour cream and simmer mushrooms with potatoes in sour cream for another 10 minutes.

Mushrooms in a pot with potatoes in sour cream

The ingredients for cooking mushrooms in a pot with potatoes in sour cream are the following products:

• 500 g zucchini,
• 500 g potatoes
• 100 g champignons,
• 100 g cheese
• ½ cup sour cream
• 50 ml vegetable oil,
• 2 eggs,
• salt.

Cooking method.

1. Grate the cheese.
2. Wash the greens of dill and parsley, chop.
3. Peel potatoes, wash, cut into strips and fry in vegetable oil until tender.
4. Wash the zucchini, cut into slices, bake in the oven.
5. Rinse mushrooms, peel, chop coarsely.
6. Put potatoes, zucchini, mushrooms in layers in a baking pot.
7. Salt and grease each layer with mayonnaise.
8. Top with eggs, sprinkle with cheese.
9. Put the mushrooms in a pot with potatoes in sour cream in an oven preheated to 180 ° C for 15 minutes.

When serving, sprinkle the dish with parsley and dill.

Ingredients:

• 400 g white mushrooms,
• 5 potato tubers,
• 2 carrots
• 1 onion
• 100 g butter,
• 50 g sour cream
• 1 bunch of parsley and dill,
• pepper,
• salt.

The method of cooking potatoes with mushrooms in a pot with sour cream is not complicated, but it requires attention to the preparation of products.

Wash mushrooms, cut into slices. Onion peel, wash, cut into half rings. Wash parsley and dill, finely chop.

Wash potatoes and carrots, peel, cut into slices, put in a pot, add mushrooms, onions, 50 g of butter, sour cream. Salt the mixture, pepper, put in an oven preheated to 180 ° C for 15 minutes, put the remaining butter. Cook for another 10-15 minutes.

Mushrooms in a pot with potatoes, baked in sour cream, sprinkle with dill and parsley when serving.

Potatoes with mushrooms in the oven with sour cream

Ingredients for potatoes with mushrooms in the oven with sour cream are the following products:

• 500 g frozen cauliflower
• 5 pcs potatoes,
• 150 g champignons,
• 100 g cheese
• 2 tablespoons of vegetable oil,
• 1 onion
• 1p sour cream,
• 1 bunch of dill and parsley,
• salt.

Cooking method. Onion peel, wash, cut into rings. Peel potatoes, cut into cubes. Wash and chop dill and parsley. Rinse the mushrooms, peel, coarsely chop, fry together with onions in vegetable oil. Grate the cheese.

Potatoes and cauliflower put in a baking pot, add champignons, onion and salt, pour all this with sour cream. Place in an oven preheated to 150 ° C for 20 minutes, then sprinkle with cheese and bake for another 5 minutes. When serving, sprinkle with dill and parsley.

Potatoes with mushrooms and sour cream in a slow cooker

This dish of potatoes with mushrooms and sour cream in a slow cooker is prepared quickly, is simple and has a minimal set of products used.

• Mushrooms - 500 g
• Potatoes - 8 pcs.
• Onion - 1 pc.
• Butter - 50 g
• Salt, sour cream, black pepper, parsley to taste

Fry the chopped onion in butter in a frying pan until golden brown, then transfer it to the cooking bowl of the multicooker. Add mushrooms cut into quarters, potatoes cut into large cubes, and pour 2 cups of sour cream (slightly diluted with water).

Add salt, pepper and set the timer for 40 minutes in the STEW mode. Before serving, garnish the potatoes with mushrooms with parsley.

Potatoes with mushrooms cooked in a slow cooker with sour cream acquire a unique taste.

How to stew mushrooms with potatoes in sour cream with cheese

The ingredients from which mushrooms with potatoes in sour cream with cheese are prepared are the following products:

• 200 g dried mushrooms
• 5 potato tubers,
• 2 carrots
• 1 onion
• 50 g butter,
• 20 ml vegetable oil,
• 50 g sour cream
• pepper,
• salt.

Before stewing mushrooms with potatoes in sour cream, peel, wash and cut the onion into half rings. Wash potatoes and carrots, peel and cut into slices. Soak mushrooms in water. Grate the cheese.

Put potatoes on a baking sheet, add mushrooms, onions, sour cream, salt and pepper. Bake 40 minutes. Add butter, put cheese on top. Cook for 10 more minutes.

Recipe for fried potatoes with mushrooms in sour cream in a pan

It is not a secret for a good housewife how to cook potatoes with mushrooms in sour cream in a pan, for this you will need:

• 8 potatoes
• 3 bulbs
• 1 bowl of fresh, peeled mushrooms
• 1 st. a spoonful of fat
• 200 g sour cream
• salt,
• pepper.

Fried potatoes with mushrooms in sour cream will turn out delicious if you boil pre-peeled and chopped mushrooms in salted water with spices. Then remove the mushrooms, let the water drain, put in a frying pan with heated fat and fry in a frying pan. Peel potatoes, wash, cut into slices and fry in fat. By the end of frying, salt, mix with fried mushrooms and fried onions, pour over sour cream and simmer for 10 minutes. For this recipe fried potatoes with mushrooms in sour cream it turns out easy great dish for everyday table.

Baked mushrooms in sour cream with potatoes

• 800 g potatoes
• 400 g fresh mushrooms,
• 2 bulbs
• 60 g butter,
• 50 g cheese
• 500 g sour cream
• 30 g greens
• peppercorns,
• salt,
• Bay leaf.

In order to cook baked mushrooms in sour cream with potatoes, you need to cut the potatoes into cubes, boil in salted water, put in a frying pan greased with oil. Mushrooms cut, pre-boiled, then fry together with onions, combine everything with sour cream. Pour sauce over potatoes, sprinkle with grated cheese, drizzle with melted butter and bake. Serve hot baked mushrooms in sour cream with potatoes, sprinkle with herbs on top.

Potatoes with mushrooms in sour cream in a slow cooker

In order to cook potatoes with mushrooms in sour cream in a slow cooker, you will need the following ingredients:

• 500 g potatoes
• 300 g champignons,
• 1 onion
• 1-2 tbsp sour cream
• 1 stack water,
• salt, spices, herbs - to taste.

Cooking:

Cut all foods into cubes. On the “Baking” mode, fry the onion and mushrooms until all the liquid has evaporated and a golden crust appears. Add potatoes, pour sour cream with water, salt and pepper to taste and close the lid. Set the "Pilaf" mode.

How to fry potatoes with mushrooms in sour cream

To those who classic version seems boring, can try this recipe, which is complemented by appetizing sour cream. In this case, the taste of potatoes and the unique aroma of porcini mushrooms are complemented tender sour cream which serves as an excellent sauce.

Before frying potatoes with mushrooms in sour cream, you need to prepare all the products:

• Potatoes - 200 g;
• White mushrooms - 100 g;
• Sour cream of any fat content - 50-70 g
• Vegetable oil;
• Spices

For cooking, fry the potatoes.

Mushrooms can then be added immediately to the semi-finished vegetable. But if you want to achieve a golden crust, it is better to fry them separately. At the same time, white mushrooms should be laid out only on hot pan, and in the process of cooking they should never be stirred often, otherwise they will let the water in and turn out to be stewed, not fried. Also, the first couple of minutes it is better not to touch them at all.

When ready, the ingredients are mixed, salted and poured with sour cream. After two minutes of stewing, everything is ready. Serve garnished with chopped herbs.

Boiled potatoes with mushrooms in sour cream

• 12 medium sized potatoes
• 1 st. oil spoon,
• 2 tbsp. spoons of sour cream
• bouillon,
• dill greens.

For minced meat:

• 1/2 herring,
• 5 dried mushrooms
• 1 onion
• boiled potatoes,
• 1/2 st. tablespoons butter or vegetable oil,
• sour cream,
• ground pepper.

Boiled potatoes with mushrooms in sour cream are prepared as follows: peel and rinse the vegetable, cut off the tops, scrape the middle and fill with minced meat. Then, from one end, cover each potato with a cut off top, and trim the other end so that the potato can be placed. Put the potatoes in a pan in one row, put a piece of butter on each, add the broth, pour a little sour cream and bake in the oven until the potatoes are soft. When serving, put boiled potatoes with mushrooms on a dish, sprinkle with dill, pour around with sour cream juice, in which the potatoes were baked.

Preparation of minced herring with mushrooms: soak the herring, remove the bones, chop, add finely chopped and fried in fat boiled mushrooms, mashed potatoes, made from scraped potato cores, add boiled or a raw egg(optional), fried onion, a couple of tablespoons of sour cream, ground pepper, mix everything - and the minced meat is ready.

Instead of minced herring with mushrooms, potatoes can be stuffed with minced meat from boiled meat or boiled dried mushrooms.

The recipe for "potatoes with mushrooms in sour cream" can be diversified by adding your own additional ingredients. Enjoy your meal!

Mushrooms with potatoes in sour cream in a saucepan

• 500 g of spring rows (or morels),
• 1 onion
• 1 kg fresh potatoes,
• ½ cup fresh peas
• 3 art. tablespoons of vegetable oil
• 2–3 tbsp. spoons of sour cream
• water,
• salt,
• dill,
• parsley.

In order to cook mushrooms with potatoes in sour cream in a saucepan, you need to do the following:

1. Peeled and washed mushrooms cut into pieces and put in a saucepan, stew in vegetable oil along with chopped onions. Add small peeled potatoes and a little water (or broth), salt and simmer for 10-15 minutes under the lid.
2. Then add young peas and simmer until tender. (Overripe peas should be stewed at the same time as potatoes.) A few minutes before the end of stewing, pour in sour cream. When serving, sprinkle the dish with chopped herbs.
3. Serve for garnish green salad, or from cucumbers, or from radishes.

Potatoes with mushrooms in sour cream in the oven

Ingredients:

• Potatoes - 5 pcs,
• Mushrooms - 400 g,
• Sour cream - 250 ml,
• Butter - 70 g,
• Onion - 1 pc,
• Cheese - 300 g,
• Salt, pepper - to taste,
• Flour - 1 tbsp.

Potatoes with mushrooms in sour cream in the oven are prepared as follows: they must be washed, but not peeled, then cut off the top, or cut in half (lengthwise). Peel the pulp from the potatoes with a dessert or teaspoon, so that the sides and bottom are 5-7 mm thick. Put the finished potatoes in cool water (so that it does not darken and discard excess starch).

Preheat oven to 200 degrees.

Let's cook mushroom julienne. Dissolve 70 g of butter in a frying pan, put 400 g of finely chopped champignons into it. While stirring, wait until the mushrooms give juice and settle. Add a finely chopped onion, add half a tablespoon of flour - to thicken. Mix thoroughly.

After making sure that the flour has dispersed evenly, pour in 250 ml of sour cream. Lightly salt, pepper and simmer the resulting mixture until the sour cream thickens.

Put potatoes (kokotnitsy) on a baking sheet, shaking water out of it. Add a few grains of salt and pepper to each potato. Put mushrooms stewed in sour cream in potatoes, distribute evenly over the entire potato.

Put the stuffed potatoes into the preheated oven. After 15 minutes, remove the baking sheet and sprinkle the potatoes with mushrooms with cheese. Place the tray in the oven for another 20 minutes.

Recipe for fried potatoes with mushrooms and sour cream

Compound:

• canned mushrooms- 300 g,
• bacon - 70 g,
• potatoes - 10 pcs.,
• onions - 1-2 pcs.,
• sour cream - 250 ml,
• salt,
• caraway.

Potatoes with mushrooms fried with sour cream can be served with the addition of various herbs. Clean the mushrooms, wash and cut into slices. Cut the bacon into strips. Heat part of the bacon in a pan, fry the onion in it. Add mushrooms and simmer until done. Boil potatoes, cut into cubes and fry with bacon so that a golden crust is obtained. Mix mushrooms with potatoes, salt to taste, add cumin and fry for a few more minutes. At the end of cooking, pour sour cream over the potatoes with mushrooms, then simmer for 10 minutes on the stove. When potatoes with mushrooms in a pan with sour cream are ready, you need to pour lemon juice and sprinkle with herbs. This recipe for sour cream fried potatoes with mushrooms is more suitable for regular meals, for dieters this dish not suitable.

Potatoes with mushrooms and sour cream in a frying pan

Potatoes with mushrooms and sour cream, cooked in a frying pan in the oven - this wonderful dish with aromatic herbs and garlic has a very tasty and satisfying combination, it can be served on its own or as a side dish. For baking, use sour cream and any of the available mushrooms. Sour cream can be diluted with water before use.

Ingredients:

• 1 kg potatoes
• mushrooms (0.5 kg),
• 1 large onion
• sour cream (500 ml),
• 1 teaspoon of marjoram and Provencal herbs,
• salt pepper,
• a little flour.

Cooking method:

We cut the peeled potatoes into small pieces. Cut the mushrooms and onions. For frying mushrooms, it is better to cut the onion into large half rings so that it does not sink to the bottom of the pan and does not burn ahead of time. Fry the mushrooms with onions in a pan in vegetable oil and add 2 tablespoons of flour, fry everything together. We spread on a deep baking sheet, previously greased with vegetable oil, potatoes with mushrooms and onions. Pour in sour cream mixed with provencal herbs and marjoram, salt, pepper and put in the oven. We bake until the potatoes are ready on low heat, we insist the finished dish a little under the lid.

Ready! Looks great, smells appetizing, and tastes... try it, you won't be disappointed!

Potatoes with mushrooms in a pot with sour cream

Variety in the everyday menu can be made using ceramic pots. Potato with mushrooms in a pot with sour cream is one of the most simple meals, which is prepared quickly and eaten instantly.

Ingredients:

• Potatoes 1 kg,
• champignons 600 gr.,
• onion (2 pcs.),
• carrots 1-2 pieces,
• sour cream 300 gr.

Cooking method.

We cut the potatoes into cubes, separately fry the mushrooms with onions and carrots. We put everything in a separate container so that you can mix it. Salt, pepper to taste, mix and arrange in pots. Pour sour cream on top. Bake for 20 minutes until potatoes are done. Open the pots, pour sour cream again. Cover and just let stand hot oven. Some housewives like to make a cap out of ordinary yeast dough. This must be done in advance, if you do not mind spending 30-40 minutes for this, until the dough approaches, then pinch off pieces of dough, form lids and cover the pots with them. It takes about an hour to prepare the dish.

Chicken and potatoes with mushrooms in a slow cooker with sour cream

Products for cooking potatoes with mushrooms in a slow cooker with sour cream and chicken are the following ingredients:

• Chicken drumsticks: 10–12 pcs.
• Olive oil: 3 tbsp. l.
• Red bell pepper: 3 pcs.
• Medium potatoes: 7-8 pcs.
• Canned champignons: 250-300 g.
• Garlic: 2 cloves.
• Onion: 1-2 pcs.
• Sour cream - 200 ml.
• Greens: 1-2 tbsp. l. (parsley, dill, green onion).
• Spices (ground black and red pepper, turmeric, curry).
• Water: ½-1 cup.
• Salt: ½ tsp.

How to cook.

1. Rinse the chicken thighs and remove the skin from them.
2. Mix salt with turmeric and curry and sprinkle the shank with this mixture.
3. Finely chop the onion.
4. Sweet pepper cut into cubes.
5. Finely chop the garlic.
6. Wash canned mushrooms and cut them.
7. Cut the peeled potatoes into medium sized pieces.
8. Fry onion and pepper in olive oil in a separate pan for 5-7 minutes.
9. 2 minutes before the end of frying, add the garlic and mix the vegetables thoroughly.
10. Place vegetables in multi-pot.
11. Add chicken thighs, mix with vegetables.
12. Add potatoes and canned mushrooms.
13. Add some water and sour cream.
14. Simmer in the EXTINGUISH mode for 90 minutes.
15. 10 minutes before the end of the regimen, add chopped greens – parsley and dill.
16. Sprinkle the finished dish with finely chopped green onion or submit it separately.
17. Separately, serve red pepper or a mixture of peppers.

Helpful Hints

Vegetables can be sautéed in the multi-pot using the BAKE or FRY function.

Potatoes stewed with mushrooms in sour cream

The ingredients for stewed potatoes with mushrooms in sour cream are as follows:

• 1 glass of water;
• 4 tbsp. tablespoons of olive oil;
• 2 tbsp. tablespoons of butter;
• 1 teaspoon of salt;
• 1 kg of frozen mushrooms;
• 1/4 teaspoon ground black pepper;
• 1 medium carrot;
• 1 head of onion;
• 1 st. a spoonful of parsley;
• 5 st. spoons of sour cream;
• 6 medium potatoes;
• 1/2 st. tablespoons dry basil

Cooking:

1. Peel potatoes and cut into slices. Put in a separate container, add salt, pepper, dry basil and mix thoroughly.
2. Grate carrots on a coarse grater. Peel the onion and cut into cubes. Honey mushrooms use without defrosting.
3. Pour olive oil into the bottom of the pressure cooker, spread in layers. The first layer is half a potato, then lay the carrots, onions, mushrooms in layers, put the potatoes on top again. Add butter.
4. Mix water with sour cream with a whisk or fork.
5. Pour the vegetables with the resulting mixture, cook in the "High pressure" mode for 15 minutes.
6. 6. Sprinkle with parsley (finely chopped) before serving.

(function() ( if (window.pluso)if (typeof window.pluso.start == "function") return; if (window.ifpluso==undefined) ( window.ifpluso = 1; var d = document, s = d.createElement("script"), g = "getElementsByTagName"; s.type = "text/javascript"; s.charset="UTF-8"; s.async = true; s.src = ("https:" == window.location.protocol ? "https" : "http") + "://share.pluso.ru/pluso-like.js"; var h=d[g]("body"); h.appendChild (s);)))();

Calories: Not specified
Time for preparing: Not specified

Stewed potatoes with mushrooms in sour cream is a tasty and satisfying dish for the whole family.
It is very difficult for most people to refuse such yummy things as fried potatoes with mushrooms or. Despite the warnings of doctors about the dangers of fried foods, from time to time you still want to eat something harmful, but very tasty. You don't have to deny yourself the pleasure. By preparing this dish in a slightly different way, the taste will remain almost the same, but there will be much less harm.
So, in our menu today potatoes with mushrooms in sour cream.
So, for cooking you need to take:
- 0.5 kg of potatoes,
- 300-400 g of champignons,
- one onion
- 2-3 tablespoons of sour cream,
- seasoning "Mixture of peppers",
- salt to taste.

How to cook with a photo step by step

Peel potatoes and cut into large pieces.




Send it to a heated and oiled saucepan.




Fry for a couple of minutes, stirring constantly. Lower the heat and cover with a lid.






Clean the mushrooms. Washing them is not worth it, because mushrooms, like a sponge, absorb water and become tasteless. Therefore, it is enough just to carefully remove the top film from the mushroom cap and wipe them with a napkin.




Next, cut the mushrooms into quarters.




Send them to the saucepan with the potatoes.










Add it there.








Mix everything well, lightly pepper to taste. Cover and leave to simmer for 30 minutes. Do not forget to stir occasionally.






5-10 minutes before readiness, salt the potatoes with mushrooms in sour cream to taste. Turn off the heat, cool slightly and serve on plates.




Due to the fact that the potatoes were not fried, but practically stewed in sour cream, the dish turns out to be softer and juicier. And not as bad as regular fried potatoes.
We are also sure that you will like