Fried potatoes with champignons: quick, easy and delicious!

Prepared by: Glasha

01/11/2014 Cooking time: 45 min

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Fried potatoes, mushrooms... And even sour cream, onions, and fresh herbs... Well, are your mouth watering? Then let's try to cook champignons with potatoes - millet, quickly, very tasty!

How to choose champignons for frying?

If you have the opportunity to go to a clearing and pick yourself fresh champignons, then you should definitely do just that. Mushrooms grown in the natural environment are much tastier than store-bought ones and much more aromatic. True, they are a little more difficult to process; nature leaves its mark.

potatoes with champignons in a frying pan

If you are a city resident, then buy mushrooms in a store or market. Just make sure that they are as fresh as possible. Slightly darkened mushrooms should no longer be taken; they can be used for soup or for stewing, but you should not fry them. Don't worry about the size of the mushrooms. Practice shows that small fried specimens are better. In this case, you don’t even have to cut them. This is what the mushrooms you should buy should look like.

Selection and preparation of ingredients

When purchasing fresh champignons, you must choose elastic specimens without spots or rot. Many culinary experts believe that washing and peeling mushrooms worsens their taste, but if there are obvious signs of contamination, the product must be rinsed in copious amounts of water. Some people remove the thin top layer from the cap instead of washing it. Potatoes for this type of dish need to be not soggy, but retain their shape well.

Cooking process

For better results, we will fry the mushrooms and potatoes separately from each other, in different pans. The fact is that the speed of cooking and combustion of these products is different.

First of all, we clean and wash the mushrooms. If the mushrooms are fresh from the greenhouse (store-bought), then there is no need to peel them, just wash them. If the mushrooms are field mushrooms, then complete processing is needed: from the top films to the mushroom accordion.

Delicious fried potatoes with champignons will not work without onions. It's not a matter of desire. If you don’t like onions at all, you can throw them away later, but mushrooms should be fried only with onions, nothing else. Sorry for being categorical, but it will be better this way; onions and mushrooms go perfectly together and add flavor to them.

Cut the onion into half rings. There is no need to grind or make too large fractions. Everything needs moderation.

Place sunflower oil, onions and mushrooms in a heated frying pan. Yes, all together, it’s okay, the cooking speed of these products is almost identical.
Fry the mushrooms for , stirring occasionally with a spatula. Try to stir gently so as not to spoil the mushroom pieces. When the mushroom portion has reduced by 2 times in volume, you can remove them from the heat and add salt. The work with mushrooms is finished.

Next we should wash and cut the potatoes . If the potatoes are young, you don’t have to peel them, no big deal. You might even like it better this way.

Place the peeled potatoes in warm water for 10-15 minutes to get rid of excess starch. This is necessary so that the potato slices do not stick together during frying.
Heat a frying pan on the stove and pour oil into it.

Next, lay out the potatoes . Try to lay out so that the pan is not overcrowded. It is better to fry in several batches than to get baked potatoes instead of fried ones.
The potatoes should not be stirred often , otherwise the slices may break. You should also not add salt, as salt softens the structure of vegetables. We will do all this at the very end.
As soon as the potatoes are fried until golden brown, cover them with a lid and simmer for literally 5 minutes over medium heat. You can check readiness with a fork.

All we have to do at the end is salt the potatoes and mix them with the fried mushrooms. The final touch is to add black pepper and your favorite herbs. This is how the most delicious fried potatoes with champignons are prepared!

You can mix in portions or eat mushrooms and potatoes separately from each other, it all depends on your taste preferences.

Tubers with mushrooms in the oven

The dish can easily be called vegetarian and can be enjoyed during Lent. In terms of satiety, potatoes prepared in this way are in no way inferior to traditional roast meat.

Required ingredients:

300 grams of champignons (fresh only);
800 grams of potatoes;
5-6 cherry tomatoes;
1 small onion;
80 milliliters low-fat sour cream;
2-3 cloves of garlic;
50 grams of butter;
60 grams of hard cheese;
30 grams of green onions.

Cooking time: 60 minutes.

Calorie content: 270 Kcal/100 grams.

Potatoes with champignons baked in the oven taste like French meat, and the cooking principles for these dishes are similar.

Wipe the champignons from dirt with a paper towel and cut into transverse slices;
Prepare a special baking dish. It should be ceramic or glassware with high sides. Line the bottom of the container with foil around the entire perimeter and grease the surface with softened butter;
We lay out the first layer of the future dish - chopped mushrooms and lightly add salt to them;
Peel the potatoes and cut into round slices. Place them on top of the mushrooms. Season everything with spices and salt to taste;
Peel the onion and cut it into thin rings with a sharp knife. Place onions in the next layer;
Place cherry tomatoes in random order on all ingredients;
In a small bowl, mix sour cream and garlic passed through a press. Stir and cover the vegetables with this sauce;
Place the pan in the oven for 30-40 minutes;
At the end of cooking, 10 minutes before, sprinkle the dish with grated cheese and leave in the switched off oven for another 5-10 minutes.

Sprinkle the potatoes and champignons with chopped green onions and serve.

Fried potatoes with champignons in sour cream

Many people love mushrooms combined with some kind of creamy sauce or sour cream. No wonder one of the most popular dishes in the world is Fricassee, in which mushrooms are stewed in cream.

To make it tasty, repeat the cooking process from the previous point, just at the very end of frying the mushrooms, add 3 tablespoons of good fat sour cream. It only takes 5 minutes for sour cream to impart all its flavor and aroma to the mushrooms, simmer and become one with the dish.

Recipe 2. Potatoes with champignons and onions

Adding onions gives the dish a special flavor. You can sprinkle with ground black pepper.

Ingredients that will be useful to us:

0.5-0.7 kg of potatoes.
1 kg of champignons.
0.3 kg of onions.
A little vegetable fat.
Salt and ground black pepper to taste.

Cooking algorithm:

Boil forest products for 20 minutes. Don’t forget to add salt to the container with water, when ready, put it in a colander and cut into thin slices.
Take a frying pan and put it on high heat. Place the champignons and fry until excess liquid disappears.
Pour in the oil and wait for the fruiting bodies to take on a ruddy hue.
Cut the onion into small half rings, add to the dish and mix thoroughly, fry for 6-8 minutes.
Take a separate frying pan and heat the oil. Cut the potatoes into strips and fry for about 20 minutes. Use a wooden or silicone spatula to mix.
Combine potatoes, champignons and onions, add salt and black ground pepper, mix thoroughly.
Place the dish on high heat and fry all the ingredients for another 6 minutes. Do not cover with a lid.
A great addition would be some salad or fresh vegetables.

Some tips

If you see “Royal champignons” in a store, be sure to take them. They look prettier and give off a richer aroma when fried. You can rarely find them on sale, except in large hypermarkets.
If possible, do not mix mushrooms with potatoes even after cooking, because the next day the dish will look unsightly. You may also want to eat champignons with some other side dish.
Try not to add unnecessary herbs and spices. Many people abuse this. Fried potatoes with champignons is a self-sufficient dish with its own taste and aroma. It is enough to enhance it with salt and pepper. however, if you have any personal preferences regarding seasonings, then please do so. Cooking is a territory of complete creative freedom.
To make the dish dietary, replace frying potatoes and mushrooms with boiling. In this form, without butter and sour cream, the dish will have a negligibly low calorie content, which can have a beneficial effect on your figure.

Description of preparation:

Mushrooms and potatoes - these two products are simply made for each other, and their taste combination has captivated many culinary experts around the world.
Champignons with potatoes are prepared in all countries and served in chic restaurants. Well, why are we any worse? Let's cook champignons and potatoes! Well, we will close our eyes to the harm of fried food - after all, everyone has the right to a little weakness. Read the recipe for making champignons with potatoes with photos! Purpose: For lunch / For dinner / Inexpensive / Quick lunch / Quick dinner Main ingredient: Vegetables / Potatoes / Mushrooms / Champignons Dish: Hot dishes Geography of cuisine: Russian cuisine Diet: Lenten dishes / Vegetarian food

conclusions

Fried potatoes with champignons is a delicious and very simple dish that anyone can master. Plus, it's not expensive at all.

Choose fresh potatoes and equally fresh mushrooms, add onions and fry in sunflower oil! If you have any interesting recipes for fried potatoes with champignons, be sure to share them in the comments. The more people know delicious and simple homemade recipes, the better and tastier our lives will be! Bon appetit!

Ingredients

In this recipe, you can use both fresh and frozen champignons - the side dish will not be inferior in taste.

For 2 servings you will need:

champignons – 150 g;
potatoes – 6 medium pieces;
onion – 1 large piece;
vegetable oil * – 3 tbsp. l.;
salt, mixture of ground peppers;
dry herbs (dill, parsley).

*You can fry in butter, olive, or sunflower oil.

Let's cook in a saucepan

Preparing potatoes with mushrooms using this recipe is very easy. The taste will please not only you, but also your picky family members. For potatoes stewed with champignons in a pan, you need the following set of products:

one and a half kilograms of potato tubers;
400 grams of champignons;
one large onion;
one carrot (large or medium);
a pair of laurel leaves;
salt to taste;
lean fat for frying some ingredients.

Mushrooms, meat and potatoes - an amazing combination of products

But this version of stewed potatoes (with meat and champignons) will especially appeal to men. They tend to prefer something more substantial. Both children and the fairer sex will agree with the men: it’s hard to resist trying this nutritious dish. To prepare it, we need the following components:

half a kilogram of meat: take what is more tender, it can be chicken or pork tenderloin;
fresh (or frozen) champignons - 300-400 grams;
potatoes - two kilograms;
onion - one large head or a couple of smaller ones;
one carrot;
salt, various seasonings, spices (whatever is available);
if desired, you can add leeks and other greens;
You will also need clean water - how much the dish will take;
vegetable oil - for sautéing foods.