It is difficult to meet a person who would be indifferent to fried potatoes, and even more so if it is cooked with mushrooms. Despite the seemingly simplicity of the dish, there are many ways to prepare it. Everyone can choose the perfect option for themselves. And thanks to satiety and rich taste, these recipes are still popular and are classics of the cuisine of our country.
Selection and preparation of ingredients
Getting to the choice of ingredients should take into account some of their features. This will make the fried potatoes not only hearty, but also really tasty:
- champignons should be fresh, dense and resilient, with a pleasant mushroom aroma;
- any darkening or stains on the mushroom’s head indicates that it is overripe, which means when cooking such a product will become stiff;
- the optimal potato raw materials are dense, elastic tubers, without damage and defects, with a smooth skin;
- varieties with low and medium starch content are suitable for frying, which allows the vegetable to maintain its shape after heat treatment.
Recipes for fried potatoes with champignons
There are many recipes for fried potatoes with mushrooms. In addition to the classic, third-party ingredients and spices are often added to such dishes, which make it possible to get a new taste every time, as well as satisfy the gastronomic preferences of every gourmet.
In addition to the usual frying in a pan, experienced housewives use a slow cooker, which helps to save time, allowing you to cook this dish without constant monitoring. It is enough just to load all the products into the bowl, and after the lapse of time get the finished potatoes.Classic recipe: in a pan with onions
635 min
onions (large)
1 PC.
Nutritional value per 100 g:
Potatoes and onions are peeled and cut. Potatoes - in small cubes, onions can be cut as desired (both half rings and cubes).
The onions are fried over low heat until soft and transparent.
Mushrooms are cleaned and washed under running water, then cut into slices. Mushrooms sprinkled with lemon juice are added to the onion. Finely chopped garlic, salt and pepper are placed here. The champignons are fried over medium heat until all the liquid is gone.
Potatoes are fried in the same oil. First of all, whetstones are “sealed” on high heat, and then brought to standard condition on average.
Shortly before cooking, potatoes are salted. Mushrooms are attached to it, and after gently stirring it is left under the lid for another 2-3 minutes.
Potatoes and onions are peeled and cut. Potatoes - in small cubes, onions can be cut as desired (both half rings and cubes).
The onions are fried over low heat until soft and transparent.
Mushrooms are cleaned and washed under running water, then cut into slices. Mushrooms sprinkled with lemon juice are added to the onion. Finely chopped garlic, salt and pepper are placed here. The champignons are fried over medium heat until all the liquid is gone.
Potatoes are fried in the same oil. First of all, whetstones are “sealed” on high heat, and then brought to standard condition on average.
Shortly before cooking, potatoes are salted. Mushrooms are attached to it, and after gently stirring it is left under the lid for another 2-3 minutes.
Important! Before frying, chopped potatoes are recommended to be rinsed under running water and dried for 10–15 minutes. This approach allows you to wash away excess starch that retains moisture from the surface of the vegetable. If this is not done, if it gets into the pan, the water will evaporate and lower the overall temperature, not allowing the vegetable to brown.
In sour cream
3 50 min
Nutritional value per 100 g:
Onions are peeled and cut in half rings.
Potatoes and champignons are "released" from the peel. Washed under running water and cut into cubes.
Add oil to the preheated pan and fry the onion until it is transparent. After the onion reaches the desired state of readiness, add potatoes to it, which are fried over high heat for about 5-7 minutes - until golden brown.
Mushrooms and sour cream are placed in a pan with potatoes, gently mixed. The fire is reduced and the extinguishing continues for about 30 minutes, until fully cooked.
Onions are peeled and cut in half rings.
Potatoes and champignons are "released" from the peel. Washed under running water and cut into cubes.
Add oil to the preheated pan and fry the onion until it is transparent. After the onion reaches the desired state of readiness, add potatoes to it, which are fried over high heat for about 5-7 minutes - until golden brown.
Mushrooms and sour cream are placed in a pan with potatoes, gently mixed. The fire is reduced and the extinguishing continues for about 30 minutes, until fully cooked.
Important! In the process of sealing potatoes (the initial stage of frying, before acquiring a golden crust), you can use not only vegetable, but also butter or ghee.
With meat
340 min
salt, ground pepper
taste
Nutritional value per 100 g:
The pork pulp is washed thoroughly and cut into small cubes. Then fry in very hot oil for about 5-6 minutes, until a golden crust appears.
Mushrooms are cleaned and washed under running water, after which they are coarsely cut (into half or quarters, depending on the size of the fruiting body). Onions - in half rings.
Mushrooms and onions are added to the pan with meat, after which the vegetables with pork are stewed for about 7 minutes under a closed lid (until the mushrooms are browned and the onion is transparent).
The potatoes are peeled and cut into medium-sized cubes, and then sent to the pan for meat and mushrooms. The dish is salted and pepper to taste, after which it is left on medium heat until the potatoes are fully cooked. 5 minutes before the end of cooking, add a spoonful of butter to the fried potatoes.
The pork pulp is washed thoroughly and cut into small cubes. Then fry in very hot oil for about 5-6 minutes, until a golden crust appears.
Mushrooms are cleaned and washed under running water, after which they are coarsely cut (into half or quarters, depending on the size of the fruiting body). Onions - in half rings.
Mushrooms and onions are added to the pan with meat, after which the vegetables with pork are stewed for about 7 minutes under a closed lid (until the mushrooms are browned and the onion is transparent).
The potatoes are peeled and cut into medium-sized cubes, and then sent to the pan for meat and mushrooms. The dish is salted and pepper to taste, after which it is left on medium heat until the potatoes are fully cooked. 5 minutes before the end of cooking, add a spoonful of butter to the fried potatoes.
In a slow cooker
4 75 min
sour cream (oily)
1.5 tbsp. l
vegetable oil
2 tbsp. l
seasoning “Sunflower hops”
0.5 tsp
Nutritional value per 100 g:
- Peel and cut the onion in half rings. In a slow cooker, in the “Baking” mode, it is fried to a state of transparency (it is necessary to mix periodically).
- Mushrooms are cleaned and washed under running water. Diced into large cubes, the mushrooms are added to the onion and fry for about 15 minutes (with frequent stirring).
- Potatoes are chopped in the form of sticks.
- Sour cream is diluted with water.
- Vegetables are laid out in a slow cooker and poured with sour cream mixture. All ingredients are thoroughly mixed, after which the unit is closed and the “Pilaf” mode is set.
- It will take about 1 hour for complete readiness.
There are often situations in life when you want to cook a “quick” and satisfying meal that everyone would like - both children and adults. And in this case, you can always fry potatoes. Despite the widespread opinion about the fat content of the dish, the calorie content of the finished product will directly depend on the method of its preparation and related ingredients.
