Fry potatoes with mushrooms in a pan. Potatoes with champignons in a frying pan in Italian style

You can add any mushrooms to potatoes. Champignons and oyster mushrooms, as well as white, boletus and boletus can be used without pre-treatment. And here are the rest Forest mushrooms it is recommended to first boil in salted boiling water for 20-30 minutes so that bitterness leaves them.

Ingredients

• 1 onion;
• a few tablespoons of vegetable oil;
• 500 g mushrooms;
• 1 kg of potatoes;
• salt - to taste;
• 1 bunch of dill.

Cooking

Ingredients

• 1 carrot;
• 1 onion;
• 1 kg of potatoes;
• 400 g mushrooms;
• salt - to taste;
• ground black pepper - to taste;
• 3 tablespoons of vegetable oil.

Cooking

Grate the carrots on a coarse grater. Cut the onion into half rings, and the potatoes and mushrooms into large pieces.

Put the prepared ingredients in a bowl, add salt, pepper and oil and mix. Transfer everything to a baking bag and seal the edges tightly.

Place the sleeve on a baking sheet or baking dish. Poke a few holes in the bag to let the air out. Put in an oven preheated to 200 ° C for 40-50 minutes.

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

Ingredients

• 1 onion;
• 1 carrot;
• 2-3 tablespoons of vegetable oil;
• 500 g mushrooms;
• 1 kg of potatoes;
• water;
• salt - to taste;
• ground black pepper - to taste;
• 2 dried bay leaves.

Cooking

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

Cut the mushrooms into small pieces and arrange them with the vegetables. Cook, stirring, over medium heat until light golden brown.

Coarsely chop the potatoes. Put it in a pan and pour hot water so that the pieces are almost completely covered. Simmer over medium heat, covered, for about 20 minutes until soft.

5 minutes before the end of cooking, add salt, pepper, parsley and mix. You can also use other seasonings of your choice. Before serving, leave the finished dish under the lid for 15-20 minutes and remove the bay leaves.

Ingredients

For 2 pots:

• 4-5 potatoes;
• 1 onion;
• 200 g mushrooms;
• 2 tablespoons of vegetable oil;
• salt - to taste;
• ground black pepper - to taste;
• 4 tablespoons of sour cream;
• 4-5 tablespoons of water;
• 2 tablespoons of butter.

Cooking

Cut the potatoes into slices, the onion into half rings, and the mushrooms into large pieces. Lightly fry the onion and mushrooms in hot vegetable oil until golden brown.

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

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

Close the pots with lids and bake for 30 minutes at 200°C. Remove the lids and cook for 10 more minutes to brown the potatoes.

Ingredients

• 2 tablespoons of 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 of potatoes;
• 500 g mushrooms;
• 200 g hard cheese.

Cooking

In a frying pan, lightly fry the flour until golden brown. Pour the milk in parts, constantly working with a whisk so that there are no lumps. Season the sauce with salt, pepper and thyme.

Finely chop the onion and garlic. Put the vegetables in the sauce, mix and cook for another 5 minutes over low heat.

Cut the potatoes into thin slices, and the mushrooms into slices or small pieces. Grease a baking dish with butter. Put half the potatoes there, spread the mushrooms on top and brush them with half the sauce.

Lay out the remaining potatoes and spread the second half of the sauce over them. Bake at 190°C for approximately 45 minutes. Then sprinkle the dish with grated cheese and cook for another 10 minutes.

Ingredients

• 4-5 large potatoes;
• 150 g of mushrooms (best of all - champignons);
• ½ bunch of dill;
• salt - to taste;
• ground black pepper - to taste;
• 2-3 tablespoons of vegetable oil.

Cooking

Make several transverse deep cuts on each potato at a distance of about 5 mm from each other. To avoid accidentally cutting the potato completely, place wooden sticks under it.

Cut the mushrooms into small cubes. Mix them with chopped dill, salt and pepper. Gently start mushroom stuffing each slice of potato.

Lay out stuffed potatoes on a lined baking sheet and brush with oil. Cover with a second sheet of foil and put in an oven preheated 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 roast, depending on the size of the vegetables. Pierce the potatoes with a fork or knife: if they are soft, you can pull them out of the oven.

Ingredients

• 350 g mushrooms;
• 1 onion;
• 1 tablespoon of butter;
• 1-2 tablespoons of 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.

Cooking

Cut the mushrooms into large pieces, and the onion into small cubes. Melt in a deep frying pan butter and add vegetable. Fry the mushrooms until golden brown. Add onion and cook until soft.

Put the potatoes cut into large cubes in the pan. Pour in so much hot water so that the potatoes are almost completely covered with it. Add salt nutmeg and lavrushka and simmer over medium heat for about 20 minutes until the potatoes are soft.

Pour in 4-5 tablespoons of sour cream warm water and stir. Add to potatoes and mushrooms and simmer for another 5 minutes. At the end of cooking, add chopped dill, mix and remove the parsley.

So satisfying and budget dish many will like it. It's everyone's favorite fried potatoes with mushrooms. Today we will tell you several options for its preparation.

For this recipe, it is better to use pink potatoes. It will not fall apart, and will crunch.

Ingredients:

• potatoes - 6 pieces;
• garlic - 3 cloves;
• dried mushrooms - 0.1 kg;
• salt and spices "for potatoes" - to taste;
• oil - for frying;
• fresh herbs (dill or parsley) - 60-80 grams;
• onion - 1 head.

Cooking:

1. Soak dried mushrooms in cold water for 1 hour.
2. Rinse the potatoes and onions, peel them off.
3. Cut it into thin sticks (like french fries).
4. Chop the onion into medium dice.
5. Heat up a frying pan and pour vegetable oil into it.
6. Put the whole onion into the hot skillet. Roast it on low heat. When the onion begins to brown, immediately remove it from the pan.
7. Spread the potatoes and fry them over medium heat. From time to time, stir the contents of the pan. But do not do this often, because the potatoes can fall apart.
8. Wash dried mushrooms several times.
9. In a separate skillet, fry wild mushrooms until brown.
10. Transfer the dried mushrooms to the fried potatoes.
11. Add onions to the pan. Mix everything and fry over low heat for about 3-5 minutes.
12. Finely chop fresh and washed herbs.
13. Peel the garlic and crush it in a garlic press.
14. Add salt, garlic and spices "for potatoes" to the potatoes. Mix everything, sprinkle the dish on top with dill or parsley. Close the lid and fry the potatoes on low heat for another minute or two.
15. Fried potatoes with mushrooms in a pan are ready! Serve it hot. Along with your favorite sauce. Enjoy your meal!

In sour cream sauce

If you use champignons in the recipe, then small mushrooms will be tastier. Large champignons do not have such a bright taste.

Ingredients:

• mushrooms (champignons) - 0.3 kg;
• chicken eggs - 2 pieces;
• potatoes - 6 pieces;
• butter - for frying;
• greens - half a bunch;
• sour cream (25% fat) - 0.5 l;
• salt - to taste;
• hard cheese - 50 grams.

Cooking:

1. Peel the onion and chop into small cubes.
2. Rinse the mushrooms, cut off the dark parts and the lower part of the leg.
3. Slice the mushrooms into thin slices.
4. Heat up a frying pan and melt a piece of butter in it.
5. Fry the onion in butter until soft.
6. Put the mushrooms into the pan. Saute vegetables over medium heat until golden brown. Mushrooms will immediately release juice so that the water evaporates faster, you can increase the gas a little. When the moisture evaporates, add some more butter. So that the vegetables have something to fry on.
7. In a deep bowl, mix the following ingredients: sour cream, eggs and salt. Beat the mass until smooth.
8. When the mushrooms turn golden, pour them with egg sauce.
9. Simmer the mixture over low heat for about 15 minutes.
10. Peel the potatoes and cut into thin slices.
11. In a separate skillet greased with butter, fry the potatoes.
12. When the potatoes just start to brown, immediately transfer the mushrooms with the sauce to it. Salt the dish.
13. Boil water and pour half a glass of water into the pan. Mix everything and leave the potatoes to stew over low heat.
14. Grate the cheese durum varieties on a fine grater.
15. Finely chop the greens.
16. When potatoes are soft, sprinkle with cheese. Add chopped greens. Leave the dish on minimum heat for another 2-3 minutes.
17. Fried potatoes with mushrooms in sour cream are ready. Serve it with garlic sauce.

How to cook in a slow cooker?

Ingredients:

• potatoes - 7 pieces;
• fresh dill - 1 bunch;
• refined oil - 1 tbsp. a spoon;
• champignons - 0.5 kg;
• black pepper (ground) - 2 pinches;
• green onions - 2-3 stalks;
• salt - to taste.

Cooking:

1. Remove the peel from the onion, chop it into cubes.
2. Wash the mushrooms. Cut them into slices.
3. Peel the potatoes. Chop it with straw.
4. Lubricate the multicooker bowl with oil and set the “Frying” program.
5. After 2-3 minutes, when the oil is hot, you can put onions and mushrooms into the appliance. During frying, do not close the lid, stir the vegetables several times.
6. After 10 minutes, the mushrooms should acquire a golden hue. Add potatoes to them.
7. Add about 50 milliliters of hot water, mix everything. Leave the vegetables to fry under the closed lid for 25 minutes.
8. Try to stir the dish every 7-10 minutes. So that all ingredients can cook evenly.
9. Five minutes before the end of cooking, open the lid of the appliance. Then the vegetables will have a crispy crust.
10. Add salt and pepper to the finished dish.
11. Fried potatoes with mushrooms in a slow cooker are ready. Garnish the dish with dill and green onions.

Fried potatoes with mushrooms in a pan (with onions)

Ingredients:

• champignons - 0.5 kg;
• pepper and salt - to taste;
• onion - 1 head;
• potatoes - 0.5 kg;
• refined oil - for frying vegetables.

Cooking:

1. Cut the onion into half rings.
2. Fry it in refined oil until transparent.
3. Mushrooms cut into 4 pieces or chop them into thin plates. Add them to the onion.
4. Fry vegetables under the lid until golden brown. Add salt and pepper to cooked mushrooms.
5. Cut potatoes into thin circles. Fry it in a separate pan for about 15 minutes. During this time, it must be mixed 2-3 times. Now salt the potatoes a little.
6. Mix all vegetables in one pan. Set the fire to minimum and simmer the potatoes with mushrooms for about 5 minutes. If necessary, add more salt.
7. Potatoes with mushrooms and onions are ready. Serve it with a fresh vegetable salad.

With frozen mushrooms

You can use any frozen mushrooms to prepare this dish. For example, white mushrooms, chanterelles, boletus, russula and others.

Ingredients:

• potatoes - 5 pieces;
• sunflower oil - for frying;
• frozen mushrooms - 0.2 kg;
• salt, pepper, seasoning "for potatoes" - to taste;
• onion - 3 heads.

Cooking:

1. Defrost the mushrooms and rinse them well under running water. Drain in a colander to drain all the liquid.
2. Cut the mushrooms into small pieces.
3. Cut two onions into thin half rings.
4. Heat up some oil in a frying pan.
5. Put the mushrooms with onions on a hot surface and fry them until golden brown.
6. Peel the potatoes and cut into strips or slices.
7. Onion cut into half rings.
8. In another pan, fry the potatoes in a little oil.
9. At the end of frying, add the onion.
10. When the potatoes are browned, transfer the mushrooms to it. Add salt, potato seasoning and pepper. Mix everything.
11. Put a small fire and fry the dish on it for about 5 minutes.
12. Potatoes with frozen mushrooms are ready. Garnish with herbs and serve. Enjoy your meal!

Cooking:

1. Rinse pork meat. Trim off excess fat and bones.
2. Cut the pork into thin strips. The more they are, the longer the dish will cook.
3. Cut potatoes into strips.
4. Rinse the mushrooms and cut into 4 pieces.
5. Heat sunflower oil in a frying pan. Set a large fire and fry the pork on it on both sides until golden brown. Approximate cooking time is one and a half minutes.
6. Pour the mushrooms into the pan. Stirring constantly, fry them until golden brown.
7. Now lay out the potatoes. Fry the dish on high heat for about 5-7 minutes. Stir potatoes every 2 minutes.
8. Now set the throttle to medium. Add butter, mix everything.
9. After 10 minutes, add salt and pepper.
10. After another 10 minutes, turn off the heat and cover the pan with a lid, let the dish infuse.
11. Potatoes with meat and mushrooms are ready. Serve with your favorite sauces.

Mushrooms are a good help for cooking various dishes. Especially during Lent, when meat and other animal products are banned.

Soups are cooked from mushrooms, they are added to main dishes, sauces, fillings are prepared for dumplings, dumplings, pies.

But the most favorite and perhaps the most common dish is fried potatoes with mushrooms. Moreover, not only fresh, but also dried, frozen and even canned mushrooms are suitable for this.

Therefore lovers mushroom dishes they try to take care of everything in advance, starting to replenish the mushroom stocks of their pantries in the summer and ending in late autumn.

In summer and autumn, potatoes are fried with fresh mushrooms, in winter and spring they use dried, frozen or salted ones.

Particular attention should be paid to mushrooms. Whether you pick mushrooms yourself or buy them from the market, there are a few simple rules you should know:

• You can not take those mushrooms that you doubt.
• Do not pick mushrooms near industrial facilities, houses, roads.
• Even after the slightest frost, mushrooms are no longer subject to collection.
• Do not eat wormy, overgrown specimens, as they are already stuffed with harmful substances taken from the air and soil.
• Do not keep mushrooms in airtight containers: jars, bags, cans. Mushrooms in them quickly suffocate, deteriorate, which can cause poisoning.
• Do not leave mushrooms unattended for a long time. Collected mushrooms need to be processed (cleaned, washed) as quickly as possible, since every hour of delay makes them more dangerous to eat.
• Do not store mushrooms in a warm room.
• In many recipes, it is recommended to put the mushrooms immediately into the pan and start frying. This can be done with champignons, white, chanterelles, mushrooms, russula. Many mushrooms, especially forest mushrooms, need to be boiled before frying.
• Put the peeled and washed mushrooms in a colander before cooking and pour over with boiling water.

Fried potatoes with mushrooms: the subtleties of cooking

So that in the finished dish the potatoes turn out ruddy and crispy, and the onions do not turn into porridge, you need to take into account the features of the heat treatment of these products.

• Cut the peeled and washed potatoes into cubes or strips. Rinse again with cold water. This must be done in order to wash off the starch, due to which the slices stick together during the frying process. Lay the potatoes out on a towel and dry well.
• To make it brown on all sides, fry in small batches. If you need to fry a large number of potatoes, do this in several steps. After frying one portion, put it on a plate and proceed to fry the other portion.
• Spread potatoes only on a well-heated pan with enough oil, then it will not stick to the bottom, which means it will not burn.
• When frying, potatoes should not be stirred frequently. This will break the integrity of the slices, preventing them from frying well, and this will make them soft. As a result, you will get a stew.
• When frying potatoes, do not close the pan, otherwise condensation will accumulate on the inside of the lid, which will prevent the vegetable from frying.
• Do not put onions and mushrooms in the pan at the same time as potatoes. At the beginning of frying, they release a large amount of liquid (especially mushrooms), and because of this, the potatoes will not be fried, but stewed. First, fry the mushrooms and onions in a separate pan, then combine them with the already cooked potatoes.
• Salt the potatoes only at the very end of cooking, otherwise they will not turn out crispy.
• First, fry over high heat, but with the appearance of a golden crust, reduce the heat to medium.
• To give the dish a piquant taste, add black pepper, cumin, dill or garlic. Other spices and seasonings do not harmonize very well with mushrooms. But you can still experiment by adding your favorite spices to your liking.

Potatoes fried with mushrooms and onions in a pan: method 1

• potatoes - 800 g;
• onions - 120 g (1-2 heads);
• fresh forest mushrooms? 400 g;
• salt to taste;
• cumin - 0.3 tsp;
• black peppercorns - 10 pcs.;
• sunflower oil - 20 g;
• ghee - 30 g.

• Sort fresh mushrooms, cut off all contaminated places. Wash well. Cut into slices. Boil in salted water for 30 minutes, adding cumin and pepper. Throw in a colander, let the water drain.
• Wash the potatoes, cut into cubes, rinse with cold water, put on a towel and dry.
• Heat the frying pan with ghee well, put the mushrooms. Fry until all the liquid has evaporated. Add half-cut onion. Stirring occasionally, fry until a light golden crust appears on the onion.
• In another frying pan, heat the sunflower oil to a barely noticeable haze, put the potatoes. Fry until golden brown. Add fried mushrooms with onions. Stir gently and continue to fry until the potatoes are cooked through. Fried potatoes should be soft on the inside but crispy on the outside. Salt for 2-3 minutes until done.

Potatoes fried with mushrooms and onions in a pan: method 2

• potatoes - 800 g;
• mushrooms (porcini or champignons)? 10 pieces.;
• refined vegetable oil - 80 g;
• pepper and salt to taste;
• young dill.

• Peel the mushrooms, wash, separate the caps from the legs. In hot oil (take 40 g), fry the hats on both sides until golden brown. Put on a plate.
• In their place, put the onion cut into half rings and the legs cut into thin slices. Fry until the onion takes on a golden hue. Dump the contents of the pan onto a plate.
• Pour the remaining oil into another pan, heat until lightly smoked. Put in thinly sliced ​​potatoes. Gently and infrequently stirring, fry it until golden brown and crispy. If the potatoes inside become soft, add mushrooms and onions to it. Salt, sprinkle with pepper, mix. Warm everything together for 2-3 minutes. Sprinkle with chopped dill.

Potatoes fried with mushrooms and onions in a pan: method 3

If you want ready fried potatoes turned out soft, you can fry all the ingredients in one pan. But when laying mushrooms, onions and potatoes, you must follow the sequence, taking into account the heat treatment time of each of these products.

• potatoes - 800 g;
• onions - 150 g (1-2 onions);
• fresh mushrooms - 400 g;
• vegetable oil - 70 g;
• salt and black pepper to taste;
• dill seeds - a pinch.

• Clean fresh mushrooms from debris, wash. If you have wild mushrooms, boil them in salted water for 25-30 minutes. Then pour out the water, and put the mushrooms on a sieve. Champignons, white, oyster mushrooms, it is enough to pour boiling water over and leave in a colander to drain moisture. Then cut the mushrooms into slices.
• Peel the onion, chop into strips.
• Peel potatoes, wash, cut into small cubes. Rinse it again with cold water, put it on a towel and dry until the moisture has completely evaporated.
• Pour oil into a frying pan, heat well. Put in the mushrooms. In the first minutes of heat treatment, they will release a large amount of liquid, and then begin to fry. At this time, add the onion, mix.
• When the onion becomes yellowish, put the potatoes, mix. Once the undersides of all the sticks are browned, carefully flip them over to the other side. So repeat 2-3 times, adding dill seeds in the middle of cooking. The heating of the stove during the entire frying should be at least medium. Do not cover the pan with a lid.
• Check the doneness of the potatoes. If inside it has become soft, put salt, pepper, mix gently for the last time and, after holding on the stove for a couple more minutes, remove from heat.

Note to the owner

If you decide to fry potatoes with dried mushrooms, first rinse them well, then soak for 2 hours in cold water or milk. Before this, milk must be brought to a boil, cool slightly. Fill them with mushrooms, let them swell. Squeeze a little, cut into strips and fry in oil with finely chopped onions.

Dried mushrooms can be soaked in cold milk, leaving them overnight. The next day, add water to the milk and boil them in this infusion until soft. Throw in a colander, cool.

Defrost frozen mushrooms in the refrigerator before cooking. room temperature, cut into slices. Fry the same as you do with fresh.

Soak canned mushrooms in cold water to get rid of excess salt. Put on a sieve and wait until all the liquid drains.

Fried mushrooms with potato - traditional recipe Russian cuisine. Suitable for this dish fresh mushrooms, dry, marinated, salted, frozen. Fried mushrooms with potatoes will be especially tasty if you take young potatoes and fresh mushrooms for cooking.

Fried mushrooms with potatoes

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Fried mushrooms with potatoes and sour cream

Ingredients:

• 700 g potatoes
• 500 g fresh mushrooms better than white
• 2 onions
• 2-3 garlic cloves
• 100 g sour cream
• vegetable oil for frying
• salt, pepper to taste
• parsley, dill

Cooking:

Cut the onion into half rings, garlic into small cubes and fry in vegetable oil. Bring to a boil and transfer to a plate. Rinse the mushrooms thoroughly to prevent sand from getting into the finished dish, cut into 1-2 cm thick sticks. Put the mushrooms in a preheated pan with a small amount of vegetable oil and fry over medium heat until the liquid secreted from the mushrooms has completely evaporated. Salt the mushrooms, mix, close the lid and bring to readiness. Cut the washed and peeled potatoes into strips, rinse with water and dry on a towel.

To reduce the amount of nitrates and starch in tubers, pour sliced ​​potatoes with cold unboiled water and leave for 3-4 hours. After that, rinse and dry the potatoes

Heat up the pan with vegetable oil and lay out the potatoes. Fry it over high heat until golden brown, stirring gently. After that, salt the potatoes, mix, cover with a lid and bring to medium heat until half cooked. Combine potatoes with mushrooms, onion, garlic and pepper. Mix everything, put sour cream on top, cover with a lid and cook for another 5-7 minutes over low heat. Sprinkle the finished dish with finely chopped herbs, cover and leave for 10 minutes. Serve fried potatoes with mushrooms independent dish or with pickles.

When preparing fried potatoes with champignons, add some crushed dry porcini mushrooms while frying the mushrooms - the champignons will become much more fragrant; - dry mushrooms will become fragrant and tasty if they are soaked overnight in milk, and squeezed and washed before frying; - fry the potatoes with mushrooms in a large-diameter pan so that the potatoes do not break when stirred, and the ingredients are better fried; - for refueling ready meal use seasoning from provencal herbs, white pepper, a mixture of peppers, basil. Add garlic at the end of cooking, passing it through a garlic press, then the aroma of garlic will be more noticeable; - for cooking fried potatoes with mushrooms, you can use a mixture of oils: butter, vegetable and lard, but then the dish will become more nutritious; - a special taste will appear in fried potatoes with mushrooms, if you use more than one variety of mushrooms, but several.

Frozen. It's simple, delicious and hearty meal. There are several cooking recipes. Let's take a look at them.

First recipe

To prepare (for three servings of such a dish) you will need:

Five pieces of potatoes;

200 grams of frozen mushrooms;

Heads of three onions;

Vegetable oil and spices to taste.

cooking fried potatoes

1. First of all, thawed mushrooms with chopped onions should be fried.
2. One onion should be left for potatoes, which are peeled, washed and cut into strips. Fried in sunflower oil separately from mushrooms, along with onion, cut into half rings.
3. When the potatoes are completely ready, add the fried mushrooms to it. Also at this time, spices are added - salt and black pepper. All ingredients are thoroughly mixed and fried together for about five minutes. That's all, fried potatoes with frozen mushrooms are ready to eat. To diversify this dish, during the last frying, you can add any vegetables and wait until they are ready.

Each recipe for fried potatoes with frozen mushrooms is unique in its own way. But no matter what it will be, you can always enhance the taste of the dish using these tips:

When the potatoes are already peeled, they should be poured with cold water so that they do not darken. It is also undesirable to keep it for a long time, as the amount of useful substances decreases.

In order for the potatoes to turn out with a beautiful ruddy crust, you need to dry them before putting them on a heated frying pan.

To improve the smell and taste, except for salt and black ground pepper, you can use different greens both fresh and dried. Also allspice, nutmeg or marjoram.

Second recipe

A wonderful dish will be fried potatoes with Even in this form, they do not lose their taste.

To prepare the dish, you will need:

Half a kilogram of frozen porcini mushrooms;

8 potatoes;

A couple of onions, you can have more - this is optional;

50 milliliters of water, necessarily boiled;

50 grams of sour cream;

30 grams of mayonnaise;

Sunflower oil for frying;

The process of cooking potatoes

1. Defrost mushrooms before cooking. Then they need to be washed well and allowed to dry a little. After that, send to a previously heated frying pan with a small amount sunflower oil. If you pour in a lot of oil, then the mushrooms will end up being too fatty.
2. When they are fried, add sour cream to them, half a serving from the recipe, and after waiting 15 minutes, turn off the heat.
3. Cut each peeled potato into six pieces. After that, put in salted water and leave for half an hour. So that the liquid is not very salty, put half a teaspoon of salt per liter of water.
4. Put the potatoes in a separate heated pan with sunflower oil. Immediately add spices and herbs to taste. Stirring constantly, cook over medium heat for about 15 minutes. Then the fire is minimal.
5. The remaining sour cream, mayonnaise and water are mixed in homogeneous mass. You can add more herbs to the sauce if you like. When everything is ready, you can pour fried potatoes.
6. But then everything is optional. You can serve potatoes on a plate, and mushrooms next to it. Only in this case, you need to leave the potatoes for a few minutes, without removing them from the stove, so that they infuse.
7. If you want to combine the two main ingredients, then a couple of minutes after adding the sauce, add the finished mushrooms. Mix everything gently, simmer for a few minutes and, without covering the lid, let it brew a little.
8. So it turned out such a delicious fried potato with frozen mushrooms.

Third recipe

Now let's look at another option. We will tell you how to cook potatoes with frozen mushrooms, fried in a pan. For cooking you will need:

Half a kilogram of frozen mushrooms;

One kilogram of potatoes;

4 tablespoons of sour cream;

2 the same spoons of mayonnaise;

A little boiled water;

Sunflower oil for frying.

How to cook fried potatoes with frozen mushrooms?

1. In this case, you need a frying pan, the walls of which will be quite thick. You should put it on the stove, pour a little sunflower oil, but do not overdo it. Put frozen mushrooms in a preheated pan and keep them there for about 10 minutes. At this time, you can cut the potatoes.
2. When the mushrooms are already a little fried, add half the portion of sour cream indicated in the recipe to them. Mix the ingredients and let the mushrooms fry a little.
3. Then chopped potatoes are added. If necessary, you can add a little sunflower oil.
4. In a separate clean container, the remaining sour cream is mixed with mayonnaise.
5. When the potatoes are soft, add water and the resulting sauce to it.
6. The fire is turned off, but the pan remains on the same surface for a while.
7. It turns out frozen very tasty.

Fourth recipe

A similar dish can be prepared according to another recipe. Let's take a look at it.

For cooking you will need:

0.8 kilograms of potatoes;

0.45 kilograms of frozen mushrooms;

2 medium-sized onions;

Sunflower oil, spices, herbs.

Cooking process

First, the food is prepared.