Fried potatoes are delicious, but fried potatoes with mushrooms are even tastier; it’s not for nothing that potatoes with mushrooms are one of the traditional dishes of Russian national cuisine. And the main thing is that it always turns out different depending on what mushrooms you use. Both experienced mushroom pickers who collect them in the forest themselves and those who have only seen mushrooms in a store window can cook fried potatoes with mushrooms. Moreover, you can take mushrooms not only fresh, but also dried, frozen, pickled, not to mention different types of mushrooms - from porcini and honey mushrooms to champignons and oyster mushrooms.

To make fried potatoes with mushrooms as tasty as possible, remember the following points:

Peeled potatoes should be kept in cold water so that they do not darken in the air, but not for long, otherwise the amount of vitamins in them will sharply decrease.
Before putting the chopped potatoes into the frying pan, it is recommended to dry them, then they will immediately set into a crispy golden brown crust.
To give fried potatoes with mushrooms a brighter aroma and taste, you can use various spices: fresh or dried herbs, ground black and/or allspice, nutmeg, marjoram.

So, choose a recipe to suit your taste, or better yet, cook everything one by one and choose your favorite, although this is not easy to do.

Crispy golden crust on potatoes and the divine aroma of porcini mushrooms - no one can resist this combination! Porcini mushrooms can be used fresh or frozen, which must first be thawed.

To prepare fried potatoes with porcini mushrooms, you will need: 800 g potatoes, 450 g porcini mushrooms, 2 onions, sunflower oil, salt to taste.

Method for preparing fried potatoes with porcini mushrooms. Wash the potatoes, onions and mushrooms, peel the potatoes and onions. Cut the onion into quarter rings and fry in sunflower oil until golden brown, stirring occasionally. Then add the mushrooms, cut into small pieces (about 2-3 cm), and fry over medium heat until the liquid released from them evaporates - this will take 15-20 minutes. Lastly, add the peeled potatoes, cut into long pieces about 1.5 cm thick, stir and fry under the lid over low heat for about 10 minutes. At the end of frying, add salt, remove the lid and fry until tender so that the potatoes are properly browned.

Fried potatoes with porcini mushrooms can be sprinkled with finely chopped herbs and served with pickles.

Bon appetit!

You don’t need any meat with these fried potatoes, they turn out so filling and tasty, and small whole honey mushrooms give them an even more appetizing look. It is very convenient that honey mushrooms can be taken both fresh and frozen. Mushroom pickers will be able to prepare mushrooms for future use, and those who are familiar with honey mushrooms only by hearsay will be able to buy them frozen in the supermarket and get to know them better. Frozen honey mushrooms do not even need to be completely defrosted.

Actually, this is not a duet of potatoes and mushrooms, but a trio, because such dishes always contain onions, and the more, the tastier. Therefore, lovers of fried onions can safely increase the amount to their taste, the main thing is that the onions are properly fried.

To prepare fried potatoes with honey mushrooms, you will need: 6-8 potatoes, 400 g honey mushrooms (fresh or frozen), 1 onion, 2 tbsp. sunflower oil, salt, ground black pepper to taste.

Method for preparing fried potatoes with honey mushrooms. Wash and peel the onions and potatoes. Cut the onion into thin half rings and the potatoes into medium strips. If the honey mushrooms are fresh, then first boil them briefly in boiling water, drain them in a colander and shake them thoroughly. If the mushrooms are frozen, you can simply rinse them in a colander with cold water.

So, fry the onion in well-heated sunflower oil until golden brown for about 5 minutes and add the mushrooms to it. Over medium heat, fry the mushrooms and onions, stirring occasionally. After 15 minutes, when the liquid has evaporated from the mushrooms, add the potatoes and mix everything. Dry the potatoes first on a clean kitchen towel, then they will turn out more ruddy and crispy. Fry the potatoes with honey mushrooms until cooked, this will take about 20 minutes. At the end of frying, add salt and pepper to taste.

Bon appetit!

Guests suddenly arrived or you just wanted something tasty for dinner - in all these cases, fried potatoes with frozen mushrooms will help you out. Frozen mushrooms can be stored in the freezer for a long time if you picked them yourself, or bought at any store around the corner, and when fried they taste almost the same as fresh. The peculiarity of this recipe is that the mushrooms and potatoes are fried separately, and at the end they are combined and fried together. This is convenient because this way you can fry the mushrooms and potatoes to the degree you like: some people like their potatoes only slightly browned, while others prefer them with a firm crispy crust. In general, see for yourself, but in any case it will be tasty and satisfying.

To make fried potatoes with frozen mushrooms, you will need: 4-5 potatoes, 200 g frozen mushrooms, 2-3 onions, sunflower oil, salt, ground black pepper to taste.

Method for preparing fried potatoes with frozen mushrooms. Wash and peel the onions, potatoes and mushrooms. You can not defrost the mushrooms in advance, but simply rinse them in a colander with cold water. Cut the products as desired: onions - into half rings or cubes, potatoes - into strips, cubes or circles, mushrooms - into small pieces, and if the mushrooms are small, like honey mushrooms, you don’t have to cut them at all.

Take two frying pans, pour sunflower oil on them and heat them properly. Place half the onion in one frying pan, fry until golden brown, stirring, then add the mushrooms, stir and fry over medium heat until the liquid has evaporated. Fry the potatoes in another frying pan: place them in a frying pan with heated oil and stir with a spatula so that all the potatoes are evenly covered. Fry until half cooked, sprinkle with remaining onion, stir and continue frying. When the mushrooms and potatoes are almost ready, combine them in one frying pan, add salt and pepper to taste, stir and fry for another 5 minutes. Serve with vegetable salad or pickles.

Bon appetit!

In ancient times, mushrooms were considered the second most nutritious meat and were constantly present on the table in both poor and rich homes. During the mushroom season, the whole family collected them and prepared them for storage: dried, salted, pickled, and then supplemented their diet throughout the year. Mushrooms were allowed to be eaten during Lent, so they made up a significant part of the Lenten menu. Before cooking, dried mushrooms are usually soaked for at least two hours (overnight is possible), and during the cooking process they release all their flavor and aroma, which makes dishes with dried mushrooms incredibly tasty. Fried potatoes with dried mushrooms are no exception. The special thing about this recipe is that we start cooking on the stove and finish in the oven, so you will need a frying pan or Dutch oven that can be placed in the oven.

To make fried potatoes with dried mushrooms, you will need: 10 potatoes, 6-8 dried mushrooms, 2 carrots, 6-8 tbsp. l. sunflower or olive oil, 1 tbsp. boiling water, 4 tbsp. soy sauce, salt, ground black pepper, spices - to taste.

Method for preparing fried potatoes with dried mushrooms. Soak dried mushrooms in advance for at least 2 hours, then rinse them in running water and cut into small pieces.

Wash and peel the potatoes and carrots, cut the carrots into thin slices or grate them on a coarse grater and fry together with the mushrooms in hot oil for 2-3 minutes, then add salt, pepper, sprinkle with spices to taste and fry for a couple more minutes under a closed lid.

Add potatoes, cut into large pieces, pour boiling water and soy sauce, add salt to taste if necessary, and place in the oven, preheated to 200 °C, for half an hour. Serve with salad or pickles.

Bon appetit!

Champignons today are perhaps the most popular mushrooms; they can be bought both fresh and frozen in any supermarket, so fried potatoes with champignons are not only a tasty dish, but also quite affordable. And in our recipe this is a classic combination of melted cheese and garlic, which gives it a special piquancy. The dish will look even more attractive if you use small champignons and cut them into layers so that each plate has the shape of a mushroom.

To prepare fried potatoes with cheese and champignons, you will need: 5-6 pcs. young potatoes, 200 g of champignons, 1 onion, 100 g of processed cheese with ham, mushrooms and/or herbs, 3 cloves of garlic, dill and parsley, salt to taste, sunflower oil.

Method for preparing fried potatoes with cheese and champignons. Wash and peel the potatoes, onions, garlic and mushrooms. Cut the potatoes into large strips or cubes, the onions into half rings, the mushrooms into thin slices or, if the mushrooms are large, into small pieces. Finely chop the greens and garlic.

Heat the sunflower oil and fry the potatoes in it over medium heat for about 15 minutes, turning occasionally. Then add the mushrooms and onions, stir and fry for another 10 minutes. At the end, add salt, sprinkle with grated processed cheese, cover with a lid, turn off the heat and let the dish sit for a while before serving.

Bon appetit!

Usually pickled mushrooms are served with potatoes, but in our recipe they are fried and acquire a completely new taste. Fry the mushrooms and potatoes separately, then combine and sprinkle with dill. Very tasty and original.

To prepare fried potatoes with pickled mushrooms, you will need: 5-7 potatoes, 150 g of pickled mushrooms, 1 onion, sunflower oil, salt and fresh dill.

Method for preparing fried potatoes with pickled mushrooms. Peel the potatoes and onions, cut the potatoes into cubes, strips or circles as you like, and the onions into half rings. Place the pickled mushrooms in a colander, rinse thoroughly under running water and dry.

Heat sunflower oil in two frying pans. Place chopped onion on one, fry until golden brown, add mushrooms and fry until almost done. Place the potatoes in another frying pan and fry them until golden brown. Don't forget to stir the mushrooms and potatoes from time to time. Combine the contents of both frying pans, add salt to taste and fry everything together for a few more minutes until fully cooked. Before serving, sprinkle with finely chopped fresh dill.

Bon appetit!

Depending on the variety, mushrooms and potatoes may have different cooking times, so if you fry them together, the result will not always be successful. This is especially true for oyster mushrooms, which can lose so much moisture during cooking that they turn rubbery. Therefore, we will prepare the main ingredients separately, and then combine them almost ready. If you have fried oyster mushrooms with potatoes before, you will probably feel the difference.

To make fried potatoes with oyster mushrooms, you will need: 1 kg of potatoes, 0.5 kg of oyster mushrooms, 1-2 onions, sunflower oil, salt, ground allspice.

Method for preparing fried potatoes with oyster mushrooms. Wash, peel and randomly chop the onion (half rings or cubes) and potatoes (into cubes, slices, strips or circles). Place the oyster mushrooms in a colander and rinse under running water, then carefully place them on a clean kitchen towel to dry thoroughly. By the way, it is also advisable to dry the chopped potatoes so that they immediately form an appetizing crust in the pan.

Cut the oyster mushrooms into medium-sized pieces, place in a frying pan with a small amount of sunflower oil and cover with a lid. Keep it on medium heat for a few minutes and remove the lid. During this time, a lot of liquid will be released from the oyster mushrooms, so let them stew in it. When all the liquid has evaporated, add a little sunflower oil and continue frying over high heat until the oyster mushrooms turn golden brown. At the end of frying, add salt and pepper.

At the same time, in another frying pan, fry the drained potatoes until they are covered with a crispy golden crust, then add the chopped onion, salt, pepper, stir and fry over high heat for another 2-3 minutes.

Add the oyster mushrooms to the potatoes, stir gently so that the potatoes don’t fall apart, and cook everything together for about 5 more minutes over fairly high heat. Turn the potatoes with mushrooms several times, lifting the whole layer with a spatula. Serve immediately. If desired, you can sprinkle with chopped herbs.

Bon appetit!

If you manage to get hold of chanterelles - either collect them in the forest yourself or buy them at the market - then by all means fry them with potatoes. The result will be so yummy that you'll lick your fingers, and you won't have to fuss with it much. Chanterelles with new potatoes are especially good! This recipe has a couple of features that distinguish it from other methods of preparing fried potatoes with mushrooms: firstly, lemon juice is used, and secondly, sunflower oil is flavored with garlic. And now you will find out exactly how to do this.

To make fried potatoes with chanterelles, you will need: 700 g of new potatoes, 300 g of chanterelles, 1.5 liters of water, 1 onion, 2 cloves of garlic, a quarter of a lemon, 4 tbsp. sunflower oil, salt and ground black pepper - to taste.

Method for preparing fried potatoes with chanterelles. Clean the chanterelles from large debris, place in a wide bowl and soak in water for 15 minutes. In the meantime, boil 1.5 liters of water, throw in the soaked chanterelles and boil them until half cooked for 15-20 minutes, skimming off the foam and small debris until the water runs clear.

Peel the potatoes, onions and garlic. Cut the potatoes into thin strips, the onion into half rings or cubes, and the garlic into thin slices. Heat sunflower oil in a frying pan, add garlic to it and fry it for 3-4 minutes so that the oil is saturated with the taste and aroma of garlic. Then remove the garlic from the pan with a slotted spoon; we won’t need it anymore.

It’s unlikely that anyone will put a dish like fried potatoes with mushrooms on a holiday table. But simple, but tasty food can turn the most everyday meal into a holiday. The smell of potatoes, mushrooms, and onions simmering in a frying pan will unsettle the soul of any gourmet. But fans of separate meals will be disappointed: mushrooms - a protein food - in combination with potato starch, become a heavy food for the stomach. This delicacy will be useful for people with a strong and healthy stomach.

How to cook fried potatoes with mushrooms

Every self-respecting housewife has her own little tricks for preparing a dish of potatoes and mushrooms. But there are general rules for processing its ingredients. If you fry potatoes with mushrooms without following them, the dish will lose half of its attractiveness.

General rules and common mistakes

How to properly fry potatoes with mushrooms? To preserve the taste and aroma of the main ingredients, they are fried separately.

  1. Place the mushrooms in the frying pan first; do not cut them too finely - the mushroom mass will be reduced by half during the cooking process. The frying pan is heated well beforehand: if this is not done, the mushrooms will release their juice and begin to cook in it. Their taste, aroma and juiciness will evaporate along with the moisture. Fry the mushrooms in hot oil for 2-5 minutes, stirring continuously, and then remove from the heat.
  2. Potato. Before frying potatoes, soak the cut potato slices in cold water for 10 minutes to prevent excess starch from causing them to stick together during frying. After drying on a towel, place small pieces of potatoes into hot oil. In the first five minutes there is no need to stir it - let a golden brown crust form on the slices of the bottom layer. Under no circumstances should you cover the dish with a lid - it will begin to release juice and stew; for the same reason, you should not salt the potatoes while frying.
  3. Onion. It is best to place the chopped onion on top of the almost finished potatoes and wait until the onion warms up and becomes softer. Then carefully mix the onion with the potatoes, bring to readiness, add salt and add the fried mushrooms. Having combined all the ingredients, you need to close them with a lid so that they simmer together and are saturated with each other’s aromas.

All the numerous recipes are just variations of the general rules for preparing this dish.

French-style potatoes with mushrooms

Fried potatoes with mushrooms and cream are the best reason to gather for dinner at the family table or treat friends visiting. To prepare, you need to buy champignons (300g) - the rest of the ingredients are always at hand:

  • 1 kg of potatoes;
  • 1 onion;
  • half a glass of vegetable oil;
  • a glass of cream;
  • 30 g salt.

Champignons give the potatoes an exquisite taste; they are fried until golden brown. Then fry the potatoes: 10-15 minutes without onions; 3 minutes with onion and salt; 3 minutes with the addition of champignons. At the end of frying, add salt, pour the contents of the frying pan with cream (20%) and simmer under the lid for 5 minutes. The dish turns out tender and low in calories - only 85-90 kcal/100 g.

Recipe with king mushrooms

Fried potatoes with porcini mushrooms should preserve the noble taste and aroma of boletus - the real king of mushrooms. Therefore, fresh boletus mushrooms are not boiled before frying. After cleaning, washing and cutting, they are processed for 5-7 minutes in a dry, heated frying pan, only then fried in oil for another 15 minutes. For 500 g of mushrooms you will need:

  • 0.5 kg of potatoes;
  • 100-150 g of onion;
  • fresh dill, pepper, vegetable oil, salt.

First of all, fry the onion in a frying pan, take it out, and cook the potatoes in aromatic oil. Mushrooms are fried in a separate frying pan and placed in potatoes along with onions and herbs. After adding pepper and salt, cover the dish with a lid and simmer for 5-10 minutes.

How to fry frozen mushrooms

Potatoes with frozen mushrooms are prepared in two steps: first we cook the mushrooms, then we put them in the potato mixture, slightly browned and half cooked.

  • Frozen mushrooms do not need to be thawed before frying. First of all, finely chopped onion is fried in a frying pan until golden brown.
  • Frozen porcini mushrooms (or honey mushrooms, boletus, saffron milk caps) are placed in a frying pan over medium heat. They are stewed in their own juice under the lid for 7-10 minutes. Then remove the lid, increase the heat, evaporate the liquid and brown the mushrooms for another five minutes. The total cooking time for frozen fried mushrooms should not exceed 15 minutes, otherwise they will dry out and become tough.
  • The potatoes are fried in a separate frying pan, after the first stirring and the formation of a golden brown crust, they are salted and the fried mixture is added with onions and mushrooms. The readiness of the dish is determined by the softness of the potatoes.

Fried potatoes with frozen mushrooms become much tastier if you add a couple of tablespoons of sour cream, stir and simmer over low heat for three minutes. Connoisseurs do not put greens in such a dish: their smell does not go well with the delicate aroma of mushrooms in sour cream.

The classic recipe for making potatoes with mushrooms and onions requires the following proportions of ingredients:

  • onion – 1 part (150-200g);
  • fresh mushrooms – 2 (300-500 g);
  • potatoes – 3 parts (0.5-1 kg).

Whether the dish is prepared in vegetable oil, butter, or lard is a matter of taste. Season it with herbs, salt, pepper, sour cream. Other dishes use mushrooms prepared in various ways.

Mushrooms Stroganoff style

An old Russian recipe for fried potatoes with dried porcini mushrooms includes the ingredients:

  • dried boletus - 40 g;
  • potatoes – 500 g;
  • onion – 150 g;
  • milk – 250 ml;
  • sour cream – 30-40 g;
  • butter – 40 g;
  • tomato – 10 g (tomato sauce – 30 g);
  • flour – 10-15 g;
  • greens, salt.

Soak the boletus mushrooms for 1-1.5 hours in boiled milk, cut into strips, roll in flour, fry in a hot frying pan for 3-5 minutes, roll in flour a second time and fry again for 5-7 minutes. Prepare the sauce: heat the tomato with butter, add sour cream, sautéed onions, and salt. Fry golden brown potatoes in a separate frying pan, add mushrooms and sauce, garnish with herbs, and serve hot.

Marinated or salted mushrooms

Fried potatoes with pickled mushrooms have an interesting and unusual taste. For 5-6 medium potatoes you need to take 1 onion and 150-300 g of canned mushrooms. They must be properly prepared for frying: rinse in a colander several times, let the water drain completely, cut into pieces the size of a medium chocolate candy. Place the prepared slices in a frying pan with the onion, which has been sautéed in it for 2-3 minutes, fry everything together for about 7 minutes, add salt and pepper.

Separately, fry the potatoes until tender, combining the prepared dishes together, simmer everything over low heat for 2-3 minutes. Fried potatoes with salted mushrooms are prepared in the same way. Those who love fried potatoes with mushrooms and sour cream can add it to the dish (250-300 ml), keep the contents of the frying pan under the lid over low heat for 5 minutes. By adding sour cream, we reduce the amount of oil for frying, so the calorie content of a dish with sour cream is lower than that of classic potatoes with mushrooms (80 kcal/100g - with sour cream; 122 kcal/100g - in the classic version). It is not recommended to fry all the components together from the very beginning, since they have different heat treatment times.

One of my favorite summer-autumn dishes, without which I simply cannot imagine the season, is fried potatoes with mushrooms. The most delicious option is, of course, with freshly picked forest mushrooms: honey mushrooms, chanterelles, porcini mushrooms. But you can also cook it with champignons and even oyster mushrooms. In the autumn mushroom picking season, wild mushrooms are best, and in the winter, frozen, dried or salted. True, you will have to rinse the salted ones a little to remove excess salt, and only then fry them.

The combination of fried potatoes with mushrooms causes special delight among many for a reason; it is a very tasty hot dish, a real feast for the belly. And at the same time, it is very filling; mushrooms themselves are not high in calories, but they are heavy food; the feeling of fullness lasts for a very long time. Eat such an amazing lunch somewhere on the country veranda and have the strength for another half day of active recreation.

Mushroom lovers very often turn out to be potato lovers, just like me. I can understand that. And on a hike you ate fried potatoes with mushrooms freshly picked in the forest, this is an amazing experience that will be remembered for the rest of your life.

When we cook fried potatoes at home in a frying pan, we immediately begin to invent and improvise, add spices, herbs, sour cream or cream, simmer and fry in a special way. In general, we give the dish even more brightness of taste and aroma. Be surprised how many delicious combinations you can come up with with fried potatoes and mushrooms, adding different vegetables, foods and even meat to them. There's already a feast on the table, so there's a feast.

Let's get down to business while I'm still able to write and not choke.

How to cook fried potatoes with butter - a simple recipe

Our great-grandparents, and most likely more distant ancestors, all cooked fried potatoes with mushrooms. Consider this dish to come to us along with the wisdom of past generations. And it’s great about that, because it hasn’t changed much in so long. Except that real cast-iron frying pans are now hard to find, but they say they produce the most delicious fried potatoes.

Butterflies are very common forest mushrooms in the middle zone. For example, we have so many of them growing near our dacha that many people simply stop collecting them and look for more noble mushrooms. But I think this is in vain, because if you don’t eat it right away, then any mushrooms can be stored for the winter. For example, fry whites. Or it can be the other way around, so let’s fry the butter with potatoes.

You will need:

  • potatoes - 6-7 medium-sized pieces;
  • boletus - 250-300 grams;
  • onions - 2 medium onions;
  • salt, pepper and fresh herbs to taste.

Preparation:

Rinse fresh boletus thoroughly and remove the skin from the cap. In boletus it is slippery and oily, which is not very desirable in potatoes.

It is best to take potatoes young; they are very tasty when fried. Peel the potatoes and place them in water so that they do not darken while the mushrooms are fried.

Cut the onion into small cubes and fry in a frying pan heated with vegetable oil.

Salt the onion and add a little pepper, fry until transparent. It should become a little soft.

While the onion is frying, cut the mushrooms into pieces. You can choose the size according to your taste, some people like it larger, and some like it small. I prefer larger ones, since mushrooms always lose size when fried, and I really want a tasty piece of mushroom to fall on my teeth.

Add the chopped mushrooms to the frying onions and fry them together until the mushrooms are ready. When frying, stir often, because the mushrooms will release a lot of juice and you want it to evaporate faster and not cook our mushrooms.

Now it's the turn of the potatoes. Remember that all this time it had to lie in cold water, otherwise it would darken and turn brown. Drain and lightly pat the potatoes. Cut into slices and then into thin strips. This way the potatoes will be cooked well.

By the time you add the potatoes, the pan should be very hot. Place the potatoes directly into the sizzling mushrooms and onions and stir. Continue frying the potatoes and mushrooms, stirring occasionally. This is best done when the underside of the potatoes is browned.

If you slice the potatoes thinly, they will cook faster. Almost simultaneously with the moment when most of it is well fried. If the potato pieces are large, then when the frying is sufficient, reduce the heat to low and cover with a lid so that the middle of the potato pieces reaches the center. Fry covered for about five minutes.

A delicious dish - fried potatoes with mushrooms - is ready, urgently call everyone to the table and have lunch before it gets cold!

Fried potatoes with mushrooms are prepared in different ways; in the previous recipe we fried onions and mushrooms, and then added potatoes to them. This time everything will be different. Firstly, champignons cook much faster than potatoes and it is better to start frying them later, but at the same time they are also more juicy, so it is ideal to fry them in different pans and then combine them together. Well, the “zest” of this recipe is in the form of sour cream. It will be very tasty, you can be sure.

You will need:

  • 8-10 medium-sized potatoes;
  • fresh champignons - 0.5 kg;
  • sour cream - 150 gr;
  • fresh dill - several sprigs;
  • salt, pepper and dried herb spices to taste.

Preparation:

First of all, peel the washed potatoes and cut them into cubes. The thinner, the faster they will fry, but too small ones may begin to crumble, especially if the potatoes are young and starchy.

Place a large, thick-bottomed frying pan on the stove, heat it over high heat and add vegetable oil. As soon as the oil starts to smoke, add the potatoes. It will immediately begin to fry, but do not rush to stir, wait until golden brown.

While the potatoes are frying, start cutting the mushrooms. Some people like to wash and peel these mushrooms, but I advise doing this only if they have lost their snow-white color due to a long wait for their turn in the refrigerator. If the champignons are fresh and white, then cut them like this.

Cut the mushrooms into large pieces, remember, they will shrink from frying. Place the second frying pan on the fire and add oil as well. Place the mushrooms in a hot frying pan and cook until browned. Salt the mushrooms during the process to your taste.

At this time, the potatoes will be at least half cooked. Salt it to taste, add ground black pepper and, if desired, dried potato spices. Usually these are aromatic herbs and vegetables that perfectly highlight the taste of potatoes. Stir and continue frying.

When the champignons have softened and browned a little, transfer them to the frying pan with the potatoes. Stir and fry together. It's also time to add finely chopped fresh dill. Then add a few spoons of delicious fresh sour cream.

Taste the potatoes for doneness. By this moment it should already be ruddy on the outside and soft on the inside, that is, almost ready. After this, stir the potatoes, mushrooms and sour cream, cover the frying pan with a lid and simmer over low heat for literally 3-4 minutes so that the flavors mix.

The sour cream will almost completely melt and be absorbed, complementing the taste. Amazingly delicious fried potatoes with mushrooms and champignons are ready. If you really love onions, you can add them to this recipe and fry them along with the mushrooms. But even without onions the taste is simply great. It's like we're back in childhood. Bon appetit!

Fried potatoes with porcini mushrooms and onions in a frying pan

When talking about mushrooms and potatoes, one cannot lose sight of the noble whites. Especially if these are fresh mushrooms just picked in the forest. Usually we cook these right at the dacha and eat them first. It is very rare that it is possible to collect enough whites to store them for the winter. Freeze for example. By the way, fried potatoes with frozen mushrooms are no worse than with fresh ones, the cooking technology just changes a little. You know that freezing is one of the methods of preservation, which preserves maximum taste and nutrients.

But let’s not be too distracted by frozen mushrooms, because in this recipe we use fresh ones.

You will need:

  • potatoes, preferably young - 4-5 pieces (large);
  • onions - 1-2 pieces;
  • garlic - 1 clove;
  • salt and pepper to taste;
  • dill greens for serving.

Preparation:

In the case of wild mushrooms, not necessarily porcini mushrooms, but also other noble mushrooms, it is best to boil them a little before frying. Literally 10 minutes.

Therefore, let's deal with mushrooms first. Clean the mushroom stems from black scales and remaining soil. Rinse them thoroughly with running water. Cut into small pieces so that they blend in with the potatoes in the finished dish. You shouldn't chop it too much, because it will boil down anyway.

Then boil water in a convenient large saucepan and add mushrooms to the boiling water. Cook for 10 minutes over medium heat, making sure they don’t run away as they will likely foam a lot.

After this, drain the mushrooms in a colander and let them drain so that excess liquid does not turn frying into stewing.

Heat vegetable oil in a frying pan. Finely chop the onion and garlic and fry until golden brown. After this, add the mushrooms to the onions and garlic and stirring, fry until the mushrooms are browned.

Heat the oil in another frying pan and when it is hot, add the potatoes cut into cubes. Fry without stirring too often so that a golden brown and crispy crust has time to form. This is the most important thing in fried potatoes.

When the potatoes are almost ready (and this will take no more than 20 minutes depending on the type of potato and the size of the pieces), add the fried mushrooms to the potatoes. Stir and fry a little more over low heat. Let all the flavors and aromas mingle. Season with salt and pepper as you go.

Serve fried potatoes with porcini mushrooms hot with fresh dill. You can cook meat dishes or barbecue; potatoes will be an excellent side dish.

Another variety of very tasty forest mushrooms is chanterelles. One of the most delicious and aromatic mushrooms that you should definitely try. If they don’t grow near your house or cottage, find happy collectors at the market who are selling them. It will be worth it. You can also find frozen chanterelles in stores, but fresh ones are much better.

Chanterelles go well with many foods, it’s not for nothing that everything from omelets to pasta is prepared from them, but we use them for classic fried potatoes with mushrooms. These mushrooms do not need to be cooked for a long time before frying, which speeds up the cooking process. It is enough to rinse them very well before cooking in a container with water to rinse out all the grains of sand, grains and other natural debris from the cracks in the legs.. It’s unpleasant when it crunches on your teeth.

You will need:

  • fresh chanterelles - approximately 600 grams;
  • potatoes - 5-6 pieces;
  • onion - 1 large onion;
  • salt, black pepper and dill.

Preparation:

Soak fresh chanterelles in cold water for 10-15 minutes, then rinse under the tap to remove all forest debris from the scales. Place the mushrooms on a wire rack or in a colander and let the water drain.

Heat a frying pan with butter or a mixture of vegetable and butter. Butter will give the mushrooms a special taste.

Place the mushrooms in a hot frying pan and fry. At first, the juice will release and the mushrooms will stew a little, but if you stir frequently, the liquid will quickly evaporate and frying will begin.

Finely chop the onion. You can use cubes, or you can use thin half rings if you like larger onion pieces. Add the onion to the frying pan with the chanterelles at the moment when the liquid has disappeared and the mushrooms have begun to fry. Fry the onion and chanterelles together until browned. After this, remove the pan from the heat.

Peel the potatoes and cut into cubes or thick strips. Heat a wide frying pan, preferably cast iron, with a thick bottom with vegetable oil. Place the potatoes on the hot side and fry until they are lightly browned. After this, add the mushrooms and simmer for a few more minutes.

At the end, when the potatoes are ready, add finely chopped dill and cover with a lid. Let sit for five minutes and you are ready to serve. The most delicious and incredibly aromatic fried potatoes with mushrooms are ready!

Fried potatoes with mushrooms and young onions - a recipe like my grandmother's. Video

But I am sharing this recipe from my personal collection. Here, fried potatoes with mushrooms are prepared according to a recipe that has been passed down for many generations. All the wisdom of the past years is concentrated in the simplest, but incredibly tasty dish. In addition to how to cook the potatoes themselves, you will also learn everyday advice about proper and tasty cooking. Invaluable experience to be learned. By the way, dried mushrooms are used in this recipe, which does not in any way affect the taste and quality of this wonderful dish. Let's watch and learn.

Helpful advice! All the recipes listed in this article are also suitable for cooking from frozen mushrooms. Depending on the type of mushroom, choose the appropriate one. For example, honey mushrooms, which are so popular among us, are prepared without preliminary cooking and defrosting. Immediately place them in the pan, where they will defrost and cook. The main thing is to fry the mushrooms separately so that the water released from them when melting does not cook the potatoes.

Another dish that I remember from childhood is aromatic potatoes with mushrooms, fried in lard. It had a special taste and a memorable smell, and the pieces of fried lard were almost tastier than mushrooms. I even remember that my family had different variations of recipes for these potatoes. Grandma loved to fry it well until crispy and lard crackling, and dad loved to cover it with a lid at the end of cooking and let it become soft and crumbly. I love both options, and I invite you to try and choose your favorite.

Required:

  • medium-sized potatoes - 5 pieces;
  • lard (classic salted, possible with meat streaks) - 200 g;
  • fresh or frozen mushrooms - 400-500 grams;
  • onion - 1 large onion;
  • garlic optional;
  • salt, ground black pepper to taste.

Preparation:

Fried potatoes with mushrooms in lard are prepared in a very similar way to what we looked at a little earlier. One small difference is made only by lard.

First of all, heat a frying pan with a thick bottom and a small amount of vegetable oil. You don't need to pour a lot of it.

Cut the palo into large thick pieces; during frying, it will shrink in size and melt. If you cut into thin slices, then by the end of cooking the dish you risk getting microscopic dried cracklings. If you like the taste of lard itself, make it larger.

Place the lard in a hot frying pan and fry until golden brown; you will see how the fat begins to melt out of it and fill the frying pan.

Now the next important step, if you do not want to cook soft stewed potatoes with a light frying, but make them fried, then cook the mushrooms separately. Mushrooms release a lot of juice, which, when cooked together with potatoes, will begin to envelop them and prevent them from frying.

If you fry the mushrooms separately, now it’s time to add the potatoes to the frying pan with the lard. Peel it and cut into cubes or slices, not too thin. Lightly stir in the lard and fry, stirring only when a crispy crust appears on the bottom layer.

Heat a little vegetable oil in a separate frying pan and add the onion, cut into half rings or cubes. Fry it until lightly browned, but do not overfry it, it will become ready together with the mushrooms. If you are adding garlic, now is the time to add it to the pan.

Place the washed and chopped mushrooms in the frying pan. You can not cut small mushrooms like young mushrooms, but fry them whole. Fry over high heat until all the resulting liquid has been rendered. Salt the mushrooms and onions. After this, let the mushrooms brown slightly and add them to the frying pan with the potatoes.

Continue frying the potatoes with mushrooms and lard until fully cooked, stirring occasionally. If you want softer potatoes, cover the pan with a lid for the last five minutes of cooking.

Well, everything is ready, chop fresh herbs and invite everyone to the table. Bon appetit!

Fried oyster mushrooms with potatoes and sour cream - video recipe

If you really want to cook fried potatoes with mushrooms, but alas? Now is not the mushroom season; frozen mushrooms or fresh ones, but grown artificially, will help you out. I mean champignons and oyster mushrooms. I already told you about the recipe using champignons at the beginning of the article, so now let's see how to cook fried potatoes with oyster mushrooms. And for taste, we’ll add sour cream, because it won’t be a surprise to anyone to learn that mushrooms and sour cream go together just perfectly.

That's all for today. Wait for new recipes and tasty secrets. Have fun collecting mushrooms and fry them with potatoes.

I love summer, our short summer. That time when nature gives us so many delicious things: vegetables, mushrooms, herbs. It’s especially nice when all this is grown and collected with your own hands.

In the summer, you can generally do without heavy meat dishes (with the exception of barbecue, of course))). Fragrant forest mushrooms, a lot of greens and slightly sweet potatoes from the new harvest - what could be tastier on a hot summer day...

Today I made fried potatoes with chanterelles. I just recently froze them.

To prepare fried potatoes with frozen mushrooms, I don’t use white onions, but I definitely take green feathers and dill.

Mushrooms can be thawed. I just pour boiling water over them for a couple of minutes.

Chop the mushrooms, not very finely.

I don’t peel young potatoes, I just wash them well with a hard sponge. If the potatoes are “old,” peel them.

Cut the potatoes into cubes.

Heat a frying pan with oil. Fry the potatoes until almost done. Stir gently several times.

Add mushrooms. Fry until the potatoes are ready. New potatoes cook very quickly. The whole process took me about 20 minutes. At the end, add chopped herbs, salt and pepper to taste.

Step 1: prepare the ingredients.

First, remove the husks from the bulbs and wash them under cold running water. Next, transfer to a cutting board and cut using a knife. into 4 parts and finely chop the vegetables into narrow pieces. Then transfer the chopped onion to a plate or other container. Now let's move on to mushrooms, which one you prefer depends on your taste, but today we will use frozen porcini mushrooms. They must be completely defrosted before cooking. Then, on a cutting board, cut into medium pieces, approx. 2 - 3 centimeters, since during frying they will slightly decrease in size. And put it in a separate container. Next, wash the potatoes under running water to remove sand, soil and other contaminants. Then, using a regular or special vegetable peeling knife, peel the root vegetables, rinse again and place on a cutting board. Cut the potatoes into long strips no thicker than 1.5 centimeters. After this, they can be left on a cutting board or transferred to a deep plate.

Step 2: fry the onion.


Turn the stove temperature to medium. Pour vegetable oil into a frying pan and place it on the burner. Transfer the chopped onion into the heated fat and fry for 3 - 4 minutes until translucent and lightly browned. To prevent the onion from burning, stir it periodically with a kitchen spatula.

Step 3: fry the mushrooms.


Next, add porcini mushrooms to the onions and continue frying the ingredients.
Cook them until all the resulting liquid has evaporated. This process will take 15 - 20 minutes, At the same time, do not forget to mix everything with a kitchen spatula.

Step 4: fry the potatoes.


As soon as most of the liquid has evaporated, add potato wedges to the pan, stir with a kitchen spatula and cover with a lid. Then lower the stove temperature and continue cooking. Through 10 - 15 minutes Stir the potatoes again and add salt to taste.
Fry the dish until fully cooked without a lid; as soon as the potatoes become soft and can be easily pierced with a knife or fork, you can turn off the heat.

Step 5: serve fried potatoes with mushrooms.


The dish is served hot. An excellent addition to it would be sour cream, chopped parsley or dill, as well as pickled green peas or cucumber. Moreover, it is not necessary to serve any meat dishes with it, since fried potatoes with mushrooms turn out to be quite filling. Cook with pleasure! Bon appetit!

For this recipe, you can use any other mushrooms, such as chanterelles, boletus or champignons.

A dish made from new potatoes will be much tastier.

For a stronger aroma and taste, you can add various spices to the dish that are suitable for potatoes and mushrooms, for example, ground white pepper, marjoram, dried herbs or nutmeg.

To make your eyes less watery when cutting onions, rinse the knife several times under cold water.

If you are using frozen mushrooms, the best way to defrost is in the refrigerator; transfer the required amount of mushrooms from the freezer to the refrigerator overnight. Or leave them to defrost at room temperature for 2 - 3 hours, but only after defrosting they must be cooked immediately, and re-freezing the mushrooms is not recommended.