Today, the culinary site is pleased to present to its readers a new simple and tasty recipe - stewed potatoes with mushrooms. You can use any mushrooms to prepare this dish - fresh, frozen or canned. In our case, fresh champignons were used. These potatoes with mushrooms can be served as an independent dish or as a side dish for meat. We also suggest adding a couple of cloves of chopped garlic to the potatoes to give the dish additional flavor. As always, below you will find our detailed step-by-step recipe with photos.
Ingredients To prepare stewed potatoes with mushrooms:
- potatoes – 1-2 kg
- mushrooms (for example, fresh champignons) – 300-400 g
- onions – 1-2 pcs.
- carrots – 1-2 pcs.
- garlic (optional) – 2-3 cloves
- vegetable oil - for frying
- bay leaf, salt, peppercorns, spices - to taste
Recipe stewed potatoes with mushrooms:
Peel the potatoes, rinse with water and cut into small slices. Place the potatoes in a saucepan or cauldron, add cold water so that the potatoes are almost completely covered, and put on fire.
Meanwhile, rinse the mushrooms thoroughly with water, dry and cut into small pieces.
Peel the carrots, rinse and grate on a coarse grater.
Peel the onions, rinse and cut into small cubes.
Heat a frying pan with vegetable oil. First fry the onion until soft, then add the carrots, stir and continue frying over medium heat. Finally, add the mushrooms and cook until the liquid has evaporated. Salt and pepper.
When the potatoes boil, add bay leaves and allspice. If desired, you can also add peeled and washed garlic, passed through a press, to the pan. When the potatoes begin to become soft, add mushrooms fried with onions and carrots to the pan, stir, add salt and spices to taste. If necessary, add a little more water. Cover the pan with a lid and simmer over low heat until the potatoes are cooked, stirring occasionally.
1 serving
40 minutes
174 kcal
5 /5 (1 )
I offer you several recipes for an easy-to-prepare and incredibly tasty dish - stewed potatoes with mushrooms.
Recipe for stewed potatoes with mushrooms and sour cream
Kitchenware: a frying pan, preferably with a Teflon coating, a sharp long knife, a wooden flat spatula, a cutting board, a kitchen scale.
Ingredients
Step-by-step preparation
- Peel 300-400 g of potato tubers, then wash the product thoroughly. Cut the washed potatoes into small squares.
- Wash 100-150 g of champignons well and cut into thin slices.
- Peel the onion, wash it, then cut it in half and chop it into thin half rings.
- Heat the frying pan well over high heat, then pour 20-30 ml of sunflower oil into it.
- Wait a minute for the oil to get very hot, then reduce the heat to medium and add the chopped potatoes to the pan.
- For the first 5-7 minutes we do not touch the potatoes, and then mix them thoroughly.
- Place onion half rings on top of the potatoes.
- Fry both ingredients until the potatoes are half cooked.
- Pour the chopped champignons into the prepared foods.
- Stirring the mixture periodically, fry the ingredients for 10-15 minutes.
- Pour in 200-300 ml of water so that it covers approximately half of the total volume of the ingredients being prepared.
- When the liquid boils, add salt and pepper to the mixture, depending on your personal taste preferences.
- Add 15-20 g of flour there so that the dish acquires the necessary viscosity.
- Stir the prepared mixture thoroughly and add 30-40 ml of sour cream.
- Mix the products again so that the sour cream is thoroughly mixed with water. If necessary, add the missing amount of hot water, but try not to add too much.
- Cover the pan with a lid, reduce the heat to low and simmer until the potatoes are fully cooked.
- While the product is stewing, finely chop 2 sprigs of dill using a knife.
- Five minutes before cooking, sprinkle the dish with chopped dill.
Video recipe for making stewed potatoes with champignons
If you need to prepare such a dish for a large family, it is, of course, more advisable to use a large cauldron. This step-by-step process of preparing stewed potatoes with champignons is shown in the video below. Please also note that it is not necessary to fry the potatoes first. If you decide to use a cauldron or a large saucepan, you can first fry the mushrooms and onions, and only then add the potatoes and everything else.
Recipe for stewed potatoes with meat and mushrooms
Cooking time: 1 hour 25 minutes - 1 hour 35 minutes.
Calorie content (per 100 g): 187-191 kcal.
Number of servings: from 6 to 9.
Kitchenware: a saucepan, kitchen scales and measuring utensils, a sharp long knife, a cauldron, a cutting board, a wooden spatula with a thin edge, a garlic press.
Ingredients
| steppe mushrooms | 1-1.1 kg |
| potato | 1.7-2 kg |
| meat (I use beef) | 500-530 g |
| medium sized carrots | 2 pcs. |
| small onion | 4 things. |
| garlic | 3 cloves |
| salt | to taste |
| sunflower oil | 20-30 ml |
| crushed black pepper | to taste |
| water | 500-600 ml |
| frozen dill | 30-40 g |
Step-by-step preparation
- First of all, thoroughly wash 1-1.1 kg of steppe mushrooms under running water. Place the washed mushrooms in a saucepan, fill them completely with water and place on the stove. When the water boils, cook the mushrooms for 5 minutes.
- While the mushrooms are cooking, peel and wash 2 carrots, 1.7-2 kg of potatoes, 4 onions and 3 cloves of garlic.
- Cut the carrots into thin strips.
- Finely chop the onions. Pass the garlic through a press.
- Cut the potatoes into large pieces, approximately 1.5 cm thick.
- Wash 500-530 g of beef, trim off unnecessary elements and cut into small thin pieces.
- Pour 20-30 ml of sunflower oil into a cauldron and heat it thoroughly.
- Pour the chopped onion into the hot oil and immediately add the chopped carrots.
- Fry both ingredients for 5-7 minutes, stirring them from time to time.
- When the onion becomes transparent, pour the chopped beef into the cauldron.
- Stir the resulting mixture and fry the meat for approximately 10-13 minutes.
- When the meat gives juice, pepper and salt the mass, focusing on your own taste preferences.
- Add the squeezed garlic there.
- Mix and fill all components with 200-300 milliliters of water so that it completely covers the mass. Close the cauldron with a lid, reduce the heat to low and simmer the meat for about 20 minutes.
- Meanwhile, cut the boiled mushrooms into large pieces.
- After 20 minutes, put the chopped potatoes and prepared mushrooms into the cauldron.
- Mix the resulting mass thoroughly and add 300 ml of water.
- Cover with a lid and simmer the product over low heat for at least 40 minutes.
- 7-10 minutes before readiness, salt the dish and add 30-40 g of frozen dill.
- Mix everything well and let the product simmer for the remaining time.
Video recipe for making stewed potatoes with mushrooms and meat
Check out the video below, and cooking stewed potatoes with meat and mushrooms will no longer be new to you.
- Steppe mushrooms can be replaced with oyster mushrooms or champignons, which are easy to purchase at any supermarket. Of course, there is no need to pre-cook them.
- Stewed potatoes can also be prepared with dried mushrooms. To do this, you need to put the mushrooms in a deep bowl and pour boiling water over them, then leave them like that for about half an hour. When the mushrooms swell, pour them with water into a saucepan, bring to a boil, and then boil for about 15 minutes. Drain the water, rinse the mushrooms under cold water, chop if necessary and add to the cooking potatoes.
- In order to check the readiness of the potatoes, you need to pierce them with a sharp knife - if the knife easily passes through the tuber, then it is ready.
- You can use any other type of meat instead of beef.. However, if you are going to cook stewed potatoes with chicken, then lay out the meat along with the mushrooms, since the chicken does not require additional stewing.
Recipe for stewed potatoes with mushrooms in a slow cooker
Cooking time: 1 hour 45 minutes - 1 hour 55 minutes.
Calorie content (per 100 g): 181-185 kcal.
Number of servings: from 6 to 8.
Kitchenware: kitchen scales and measuring utensils, a multicooker from any manufacturer, a sharp long knife, a wooden or special multicooker spoon, a wooden cutting board, a grater with large teeth.
Ingredients
Step-by-step preparation
- Peel and wash 900-1000 g of potatoes, one carrot, one onion and 200-230 g of champignons. Cut the potato tubers into medium-sized pieces.
- Grind the carrots using a grater with large teeth.
- Chop the onion using a knife.
- Cut the champignons into fairly large pieces.
- Pork in the amount of 300-350 g, wash well, cut off excess fat and membranes, cut into small squares.
- Pour 40-50 ml of olive oil into the bottom of the device’s bowl so that it completely covers the bottom. Select the “Frying” program and allow the oil to warm up properly.
- Place chopped onion and grated carrots into boiling oil. Fry both components, stirring occasionally, until the carrots turn golden brown.
- Add the chopped champignons to the bowl, stir and cook for another two minutes.
- Meanwhile, salt and pepper the chopped pork, focusing on your own taste preferences. Place the prepared meat into the multicooker bowl and thoroughly mix all the products together.
- Close the lid and fry all the ingredients for about 15 minutes, remembering to stir them from time to time. Press the “Stop” button and add chopped potatoes to the fried foods.
- Pour the ingredients with 250-300 milliliters of water so that it half covers the mixture being prepared. Again, salt the product to taste and add 30-40 ml of sour cream, and mix everything carefully.
- When the sour cream is completely dissolved in water, close the lid of the device and select the “Stew” program. Set the time to one hour and press the “Start” button.
- Meanwhile, chop 2 sprigs of dill using a knife. Mix the prepared dish and place it on plates, then sprinkle with chopped herbs.
Video recipe for cooking stewed potatoes with mushrooms in a slow cooker
The detailed process of preparing stewed potatoes with pork and mushrooms in a slow cooker is shown in the video below.
Now is the mushroom picking season. I offer a recipe for a delicious and satisfying dish with mushrooms that won’t take much time to prepare. This dish is also suitable for vegetarians or people on fasting (in this case there is no need to add butter).
Stewed potatoes with mushrooms do not lose their taste even the next day and remain just as tasty and aromatic.
Ingredients
- Forest mushrooms – 400 g;
- Potatoes – 1 kg;
- Onion – 1 pc.;
- Carrots – 1 pc.;
- Bell pepper – 1 pc.;
- Ground black pepper - to taste;
- Salt - to taste;
- Sunflower oil – 3 tbsp. l.;
- Ground paprika - to taste;
- Butter - 25 g;
- Ground bay leaf - a pinch.
How to cook stewed potatoes with wild mushrooms
Prepare the mushrooms, peel and wash them, soak them in water with 1 tsp. salt and leave it aside. Then peel the potatoes and cut them into small cubes.
Wild mushrooms must first be boiled and then lightly fried. I took already prepared ice creams (so I only had to defrost them). You can, of course, use store-bought champignons or any other mushrooms of your choice. It is best to simply fry the champignons before cooking. If the mushrooms are very large, chop them.
Mix potatoes with mushrooms in a saucepan and add water. There is no need to pour enough water to cover the potatoes, otherwise the stewed potatoes will end up being too runny. Leave a couple of centimeters on top without water.
Salt and pepper the mixture to taste. Add ground or whole bay leaf. Mix everything and simmer over low heat for 20 minutes.
Meanwhile, grate the carrots on a coarse grater and fry in sunflower oil.
Then add the diced bell pepper to the carrots and mix.
Chop the onion and add to the rest of the vegetables. Fry everything a little until the onion starts to turn golden.
Add the fried vegetables to the potatoes and mix well.
Then add butter (or cream).
And simmer for another 20 minutes until done. Be sure to check the potatoes for taste and add salt if necessary.
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Potatoes stewed with mushrooms are ready.
Potatoes stewed with mushrooms in sour cream in a frying pan
You can cook stewed potatoes with mushrooms directly in a deep frying pan. It will also turn out delicious, and it will take even less time to prepare. Except for what you need to boil the mushrooms. Prepare this dish with champignons or oyster mushrooms - it will be very quick; by the way, oyster mushrooms are the most suitable variety for it.
Ingredients:
- Potato tubers – 1 kg;
- Champignons or oyster mushrooms – 0.5 kg;
- Sour cream or thick cream – 0.4 kg;
- Onion – 60 g (this is 1 large);
- Oil (sunflower) – 60–70 g;
- Spices (ground pepper mixture, bay leaf), salt - to taste
Cooking method:
- Fry the peeled, washed and cut into strips potatoes in sunflower oil. We'll add a little salt and let it brown. Keep the frying pan on medium heat. There should be quite a lot of oil.
- Now we’ll place the chopped onion on it (in half rings).
- After the onion has softened, add the prepared mushrooms. If they are wild, they must first be boiled, and the champignons and oyster mushrooms must only be cut into slices. Fry our dish again for 3-5 minutes.
- Now add sour cream, spices, add salt, close the lid, reduce the heat, simmer for 10 minutes, until cooked.
Stewed potatoes with mushrooms in sour cream served hot with fresh vegetables.
Stewed potatoes with mushrooms and onions in the oven in a pot
This dish will decorate any holiday table. These potatoes with mushrooms are also good for Sunday lunch. But it will be difficult to cook it every day due to the long cooking time.
However, stewed potatoes with mushrooms in the oven are worth the trouble. After all, it turns out tasty and satisfying.
For this recipe, it is good to use porcini mushrooms or add them to other varieties of dried porcini mushrooms. If you don't have them, you can add mushroom seasoning.
This recipe will require an oven and 3-4 baking pots for our quantity of ingredients.
Ingredients:
- Potato tubers – 0.3 kg;
- Mushrooms – 0.3 kg;
- Cream – 0.2 kg (fat);
- Onion – 60 g;
- Vegetable oil – 80 g;
- Hard cheese – 0.12 g;
- Broth – 0.2 l;
- Spices and salt are at your discretion.
Cooking method:
- In this recipe we will need to stew potatoes with mushrooms in the oven. Also, we will need portioned pots, we will stew in them and serve the dish on the table. We will roughly divide the entire cooking process into three parts.
- In the first part we will prepare all the ingredients. First, peel and wash the vegetables and mushrooms.
- Cut the potatoes into strips, chop the onion into very thin rings or small cubes.
- We will cut the champignons and oyster mushrooms into plates, and we will cut and boil the forest mushrooms.
- Grate the hard cheese (preferably a fine one).
- Now let's move on to the second part. Fry the onion until soft, add the mushrooms. Let our mixture simmer (until the mushrooms change color and become soft) and place in a bowl.
- Separately, fry the potatoes, a light golden crust should appear on them (this is half-ready), now the strips need to be salted and peppered. Set aside in another bowl.
- Let's start collecting pots. Place half the mushrooms on the bottom, top with salt, spices and 1/3 of the cream. Next, add all the potatoes again, spices and 1/3 of the cream.
- The top layer is mushrooms, and on them is the remaining sour cream, and on top is grated cheese.
- Now fill each pot a quarter full with broth, close it and put it in the oven over medium heat (about 180 C). We will bake for 40–45 minutes.
Potatoes stewed with meat and mushrooms
It turns out very tasty and satisfying if you cook potatoes with mushrooms and pork. This is one of my favorite mushroom recipes.
We will cook in a frying pan with a thick bottom. This dish is good to serve hot, it is perfect for every day, it will help you out when unexpected guests appear, and it can easily go as a hot item on the holiday table.
Ingredients:
- Potatoes – 0.4 kg;
- Pork – 0.5 kg (it is better to take trimmings with fat);
- Mushrooms – 0.3 kg;
- Onion – 60 g;
- Sour cream – 60 g;
- Broth – 0.2 l;
- Spices and salt are at your discretion.
Preparation:
- First, let's clean and prepare the vegetables. Cut the potatoes into cubes (medium size) and the onion into half rings. Mushrooms (preferably champignons) in plates. Mix the meat with salt and spices and let it sit for a little while.
- Now fry the onion in a frying pan with oil, add mushrooms to it, fry until the onion is golden brown.
- Separately, fry the pork until golden brown. When it is golden brown, but not ready, add onions and mushrooms, potatoes, sour cream and broth (there should be half of the mixture in the frying pan). Now close the lid and simmer. We will need low heat and 30-40 minutes until done. About 10 minutes before the end of cooking, taste for salt and spices; perhaps you need to add more salt or pepper.
- During simmering, do not forget to stir every 10-15 minutes.
- Serve hot, divided into portions, with fresh or pickled vegetables.
Cooking tips:
- Wild mushrooms must be boiled, and to make them tastier, add salt, a few peppercorns and a bay leaf to the cooking water. When the mushrooms are cooked, rinse them thoroughly under cold running water.
- There is no need to boil the champignons, but they must be fried with onions, so they are much tastier.
- Oyster mushrooms cook quickly, so they should be added to the dish at the end of cooking. And yet, they are washed very carefully, they are very brittle.
- If you are preparing stewed potatoes with frozen mushrooms, be sure to defrost them. Do this slowly and don't put them in water, let them melt on their own. Let the water drain well, and then be sure to rinse the mushrooms.
- You can also cook stewed potatoes with pickled mushrooms. Just put less spices and use marinade for pouring (you will like it).
- Stewed potatoes with dried mushrooms are very tasty. But to prepare it, you must first soak the mushrooms in cold water and then boil it in it. After which they need to be washed thoroughly.
- Dried mushrooms, especially white mushrooms, greatly improve the taste and aroma of potatoes. Try grinding them into flour and using them with seasonings.
Among the many recipes, dishes that are distinguished by ease of preparation, a simple set of ingredients, excellent taste, and satiety are considered popular. These, for example, include stewed potatoes with mushrooms. It can be made in different ways, each of which will appeal to gourmets.
Simple version with champignons
The traditional method of stewing is a recipe using tubers, mushrooms and onions. This dish is prepared in a frying pan using a technology in which the potatoes are tender in consistency (not fried). Ingredients needed for 4 servings:
The ingredients - potatoes, onions, mushrooms - are well cleaned and washed. The tubers are cut into small cubes, salted, and browned in a frying pan with butter. Add finely chopped onion into half rings to the potatoes, cook until soft, then add sliced champignons/oyster mushrooms. Fry for about 5 minutes.
Add sour cream and spices to the mixture, add salt to taste, cook, reducing heat, covered for about 10 minutes. Stewed potatoes with mushrooms and onions are served hot.
Stewing in a pan with vegetables
This recipe uses champignons or oyster mushrooms. Be sure to check the quality of the products. Before stewing potatoes and mushrooms in a saucepan, prepare the following ingredients:
All ingredients are washed and cleaned. Cut the tubers into strips, chop the onion into half rings (very thin). Champignons or oyster mushrooms are chopped into plates. Forest mushrooms are chopped and boiled. Separately grate the cheese.
Mushroom sauce from frozen mushrooms: recipes
Fry onion half rings in a frying pan or saucepan until soft, add mushrooms. The mixture is simmered, then placed in a bowl. Fry the potato strips until golden brown in a separate saucepan. At the same time, do not forget to add salt and pepper.
Place ingredients in pots. First add half the mushrooms, spices (to taste), 1/3 cream. Then lay out potatoes, spices, and a third of the dairy product. On top - the remaining champignons, cream, grated cheese. Before stewing potatoes with mushrooms, fill a quarter of each pot with broth, cover with lids, and keep in the oven for 40 to 45 minutes at 180 degrees.
Cooking in a slow cooker
To prepare stewed potatoes with mushrooms using modern kitchen appliances, you don’t need to fry anything in advance. The recipe is very simple . Required ingredients:
- large potatoes - 1 kg;
- champignons - 180 g;
- vegetable oil - 4 large spoons;
- medium bulb;
- salt - to taste.
Vegetables are washed well. The onion is chopped. Potatoes are cut without skin into cubes, champignons - into slices. Pour oil into a large multi-cooker bowl, add all the ingredients, salt, and add a little herbs to taste. Stew vegetables in the “Baking” option for about 45 minutes. Be sure to stir at least 3 times during the process.
To make the finished potatoes juicier, you can add water or heavy cream/sour cream. In this case, the simmering time will increase slightly (you need to look at the degree of readiness of the ingredients and evaporation of excess liquid, that is, spend up to about 10 additional minutes). Serve the finished potatoes with champignons hot, adding cheese sauce (to taste) and fresh slices of vegetables.
How to properly and tasty cook dried mushrooms
The whole secret of this dish lies in stewing the ingredients in mushroom broth and cream. A cauldron is used for this. The preparation method takes ¾ of an hour, and the taste of hot potatoes and aromatic champignons or oyster mushrooms will be excellent. Spices are used according to preference. Required Products:
Peel vegetables. Take two saucepans. In one, potato cubes are fried. In another, chopped onions are simmered with pieces of champignons. For both fryings, use vegetable oil, divided into halves.
Potatoes stewed with mushrooms
Stewed potatoes with mushrooms
Stewed potatoes with mushrooms is a tasty and satisfying dish that can be served on its own or as a side dish for meat.
Compound
for 5 servings
- Potatoes – 1 kg (10 tubers);
- Fresh or frozen mushrooms (butter mushrooms, porcini mushrooms, chanterelles, champignons, oyster mushrooms, wild mushrooms) – 400 g;
- Carrots – 1 small;
- Onion – 1 head;
- Garlic – 2-3 cloves;
- Dill – 5-6 sprigs;
- Butter – 50-60 g;
- Vegetable oil – 3-4 tablespoons;
- Dried basil or black pepper – a pinch (optional);
- Hot water – 0.5 cups;
A saucepan with a thick bottom and walls or a cauldron (wok).
Potatoes, mushrooms, carrots, onions, herbs, oil and salt - what is required for stewing potatoes with mushrooms
How to cook
- Mushrooms rinse in cool water, peel (if frozen, peeled, then you don’t need to do anything). Cut into small pieces.
- Slice: carrots in circles or semicircles, onions - in cubes, dill and garlic - finely. Peel the potatoes and cut into cubes (or cubes, larger than onions).
- Fry vegetables with mushrooms: Heat vegetable oil in a saucepan, put onion in it. Simmer over low heat for 5 minutes. Add some salt. Add carrots, and after 5 minutes – mushrooms. Simmer with mushrooms for another 5 minutes, stirring. Add some salt.
- Stew with potatoes: add potatoes to the pan, add hot water (0.5 cup), stir and simmer under a closed lid for another 15 minutes (until the potatoes soften). Add dill with garlic, butter, and spices to the finished potatoes. Add salt to taste and simmer for another 5 minutes.
Let the finished potatoes sit for 10-15 minutes. During this time, the sauce in which the potatoes were stewed will thicken as it cools and the dish will become even tastier!
Very tasty stewed potatoes with mushrooms. If you cook it only with vegetable oil, you will get an excellent hearty lean dish!
Ingredients 
Cut the carrots, large circles - in half 
Mushrooms 
Potatoes in cubes 
Finely chop the herbs and garlic 
Fry-simmer the onion 
Add mushrooms to carrots and onions and fry them together 
Add potatoes to vegetables and mushrooms 
Add butter
Potatoes stewed with mushrooms. And also cutlets and cherry tomatoes!
Thanks to the gentle temperature regime (cooking over low heat), potatoes, vegetables and mushrooms do not overcook and retain their shape. If the water has evaporated and the potatoes have not yet softened, add more water (no more than 0.5 cups).
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