Stewed potatoes with mushrooms and onions: delicious recipes

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.

Stewed potatoes with mushrooms and meat

Based on the combination of potatoes with champignons and pork, a lot of original dishes - culinary experiments - have been created. One of them is stewed potatoes with mushrooms and meat, wonderful in taste and “appearance”. Ingredients:

• potatoes – 400 gr.;
• mushrooms (champignons) – 350 gr.;
• meat (pork) – 300 gr.;
• onion – 1 pc.;
• carrots – 1 pc.;
• flour – 1 tsp;
• sour cream – 1 tbsp. l.;
• herbs and seasonings - to taste.

Wash the peeled potatoes and cut them into equal cubes. Cut the champignons into quarters/halves or leave whole depending on the size. Grind the meat into cubes, the size of which is approximately the size of potato pieces. Peel and chop the onion and carrot.

In a heated frying pan, first fry the meat until golden brown, then the carrots with onions and flour until soft, then the mushrooms, to which, after reaching softness, sour cream is poured - with it the dish should be stewed for 7-10 minutes under a closed lid.

Place the ingredients in a saucepan, add water, add spices and stir. The dish is stewed over medium heat for 35-40 minutes; when serving, it is sprinkled with fresh, finely chopped herbs.

It is best to serve stewed potatoes with pork and mushrooms in clay pots or bowls so that the dish remains hot and juicy, and its components continue to simmer in their own juice until the very last moment before eating.

↑ 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:

1. 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.
2. Now fry the onion in a frying pan with oil, add mushrooms to it, fry until the onion is golden brown.
3. 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.
4. During simmering, do not forget to stir every 10-15 minutes.
5. 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. Take your time 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.

Potatoes and mushrooms stewed in a slow cooker

If you want something very original and quick, you should pay attention to stewed potatoes with mushrooms in a slow cooker.

Ingredients:

• potatoes – 600 gr.;
• mushrooms – 400 gr.;
• onion – 1 pc.;
• carrots – 1 pc.;
• sour cream or tomato paste – 2 tbsp. l.;
• greens, salt, pepper - to taste.

Immediately set the multicooker to the “Frying” mode for 10-15 minutes, in a bowl process the onion cut into feathers or half rings for 4-5 minutes (a golden surface is needed).

Next, put grated or finely chopped carrots into the multicooker bowl, which should fry until soft for 4-5 minutes, then add mushrooms cut into halves or quarters, and the mixture is cooked for another 5-10 minutes.

Then lay out the potatoes cut into slices, pour in sour cream and add spices. Close the multicooker with a lid and switch to the “Stew” mode for 30-35 minutes, after the signal that it is ready, add herbs to the dish and let it brew under the lid for 4-5 minutes.

How to stew potatoes with champignons in a slow cooker

If you have a slow cooker, then everything is even easier. All the ingredients just need to be prepared first, then mix them and wait for the finished dish.

How long is it - 1 hour and 10 minutes.

What is the calorie content - 104 calories.

How to cook:

1. Clean the mushroom caps from dirty films and trim the stems.
2. Cut into slices or small cubes - as desired.
3. Remove the skins from the onions, wash the heads and chop them finely.
4. Cut the skin off the potatoes with a knife or vegetable peeler.
5. Rinse the tubers under running water and cut into cubes.
6. Place in a saucepan, add water and drain. This is necessary in order to wash off all the starch that is in the product from the potato cuts.
7. Pour oil into the multicooker bowl, add onion.
8. In frying mode, simmer it for about ten minutes.
9. Add the mushrooms, stir and cook for another five minutes.
10. Add a quarter of the salt, combine and add the potatoes.
11. Cook in the same mode for a few more minutes, then add the remaining salt and suneli hops.
12. Drain the cream, stir the contents of the bowl and cook the dish in stewing mode for about forty minutes.

Advice: if the potato variety is intended for boiling, then it must be cut coarsely, otherwise it will boil very quickly and the dish will turn into puree.

Stewed potatoes with chicken and mushrooms

The secret of the delicate taste of this dish is that mushrooms are added to the main ingredients in the second half of processing. Thanks to this, the finished stewed potatoes with chicken and mushrooms have independent tastes, but harmoniously combine with each other.

Ingredients:

• potatoes – 500 gr.;
• mushrooms (champignons) – 250 gr.;
• chicken (leg) – 2 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• seasonings - to taste.

Fry carrot strips and onion half rings until soft. While the frying is being prepared, the potatoes are peeled and cut into medium-sized cubes, the mushrooms are washed and divided into quarters. The onion-carrot mixture is placed at the bottom of a thick-walled pan, potatoes are placed on top of it, the legs rubbed with salt and pepper are the next layer, then water is poured in (just above the level of the products). The dish should be simmered for 20-30 minutes until the potatoes are soft, then mushrooms are placed in the pan, after which it simmers over low heat for another 10-15 minutes.

Recipe with added cabbage

Juicy and aromatic potatoes stewed with cabbage and mushrooms will be a good option for a lean dish for those who, even during periods of restrictions, do not want to give up delicious food.

Ingredients:

• potatoes – 500 gr.
• cabbage – 350 gr.;
• mushrooms – 300 gr.;
• carrots – 2 pcs.;
• onion – 1 pc.;
• tomato paste – 2 tbsp. l.;
• water – 350-400 ml;
• pepper and salt - to taste.

Chop the cabbage into thin strips. After removing the peel, cut the potatoes into cubes (thick strips will do) and place on a napkin to remove excess liquid. Peel, wash, grate or finely chop the carrots. Chop the onion into half rings. Mushrooms can be left whole (small) or cut into quarters.

After preliminary preparation of the products, you need to fry the potatoes in a thick-walled pan, then, reducing the intensity of the heat, add onions, carrots and mushrooms to it. After frying for 10-15 minutes with stirring, put the cabbage in the pan and add seasonings, then pour in the tomato paste diluted in boiled water. Simmering continues for another 25-30 minutes under a closed lid over low heat.

Step by step photo recipe

Step 1. Fry the onion for literally 5 minutes, until golden brown, and then add the chopped champignons. The frying pan should preferably be thick-walled, with high edges, so that it is convenient to stir, and the potatoes will not only be stewed from below, but also from the edges. In a thin frying pan, it may not be possible to execute the recipe as in the oven, because the potatoes themselves may turn out damp. We’ll come back to this later, but for now fry the mushrooms and onions for literally another 5 minutes, making sure to stir...

Step 2. Literally 7 minutes after the start of cooking, you can send the potatoes. Don't rush to mix right away. Let the aroma of mushrooms and onions remain under the potato shell, and thereby gradually begin to envelop each slice of potato. By stirring at once, you get a completely different taste.

By the way! Don't forget to salt the mushrooms and onions while frying. This was also mentioned at the very beginning of the article, not in order to try them with bread and refresh yourself, but in order to begin the salting process at the beginning of cooking, and not just at the end. This will make the dish richer in taste. Don’t rush to salt the potatoes, we’ll get to that later...

We soaked the potatoes with the mushroom aroma for a couple of minutes, and now you can safely stir, thereby evenly distributing the mushrooms over the potatoes.

15 minutes have already passed since the pan was heated. The potatoes are half cooked, but we are in no hurry to fry them since we are stewing them. It should turn out juicy and rich in mushroom flavor in sour cream broth...

We can assume that after 7 minutes the potatoes are fully cooked. Now it's half raw. But we are not in a hurry to increase the temperature, but rather slow down the cooking process a little, starting to stew...

Step 3. Now is the time to add a couple of large spoons of sour cream. Sour cream can be evenly distributed over the entire top layer of potatoes, or you can immediately add water.

What kind of water should I add for stewing - cold from a jug or hot boiled?

Here the question is not about water, but about the products that we stew. If we are stewing solid foods that are strong in composition, for example meat, then you can pour boiled water and we won’t spoil anything. If your onion is narrower and has a shape and a slight crunch when eaten, then with boiling water it will instantly change its structure and become like porridge. Naturally, this will affect the taste of the dish. Therefore, when using products that are more “delicate” in their molecular structure, it is better to add neutral water – at room temperature. A sharp jump from frying to ice water will also have a detrimental effect on the same potatoes, and some of them will crumble. Simply, you can get not stewed potatoes with mushrooms, but porridge from a set of products ((.

I use water from a jug at room temperature. I pour it evenly along the edges of the frying pan so that when it reaches the hot bottom, the water immediately begins to bubble. But at the same time, the process for the ingredients will be smooth, and none will lose their shape. It will turn out very tasty!

Pour in enough water so that the top layer of potatoes is on the outside. There is no need to fill it completely with water, as there will be an excess of it and mushroom sour cream broth will not work. There will be no rich taste!

In our case, water is required only to ensure that the potatoes are completely cooked and a little broth remains. At the same time, it should boil quickly, and it is at this stage that it is important to salt the potatoes . This is the final stage of not only salting, but also cooking...

Step 4. A couple of minutes before it’s ready, you can add another spoonful of sour cream and cover with a lid; the steam will refine the dish’s taste.

Step 5. Once again you can taste the potatoes for doneness and salt. And if everything is fine, pepper the dish, cover it partially with a lid, and remove it from the stove. If desired, you can add greens.

Stewed potatoes with mushrooms and sour cream - ready! It's time to serve. You can add thick sour cream to the edge. It turns out very tasty and satisfying. Try the recipe using step-by-step photos.

Bon appetit!

Author of the publication

8

Potatoes with mushrooms stewed in sour cream

Mushrooms in sour cream are an incredibly tasty dish, without a doubt. But if you combine champignons in sour cream sauce with potatoes and onions, and then stew them properly, the word “delicious” will be too little to describe the finished potatoes with mushrooms stewed in sour cream.

Ingredients:

• potatoes – 500 gr.;
• mushrooms (champignons) – 300 gr.;
• onion – 1 pc.;
• sour cream – 150-200 ml;
• peppers (ground, black and red) – a pinch;
• salt - to taste.

Peel the onion, rinse and chop into feathers, then fry. Next, add sliced ​​mushrooms to the onion and simmer them with regular stirring until soft. Cut the peeled potatoes into medium-sized cubes and also add them to the frying pan, where they mix with the onion and mushroom frying.

Next, the mixture should be cooked under a lid over medium heat until it becomes soft, after which sour cream and salt are added to it, and the dish is stewed until the excess fat has evaporated and until the potatoes begin to disintegrate.

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:

• 
  medium potato tubers - approximately 1 kg;

• sour cream/heavy cream - 400 g;
• peeled champignons/oyster mushrooms - 500 g;
• onion - approximately 60 g;
• butter (for frying);
• spices according to preference;
• salt to taste.

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.

This is interesting: Potatoes with garlic (ulan-style potatoes)

Cooking with porcini mushrooms

Potatoes with porcini mushrooms may be the answer to the question: what to cook for dinner. This dish is very juicy, very aromatic and very satisfying, especially if you use strong meat broth rather than water for stewing. Ingredients:

• potatoes – 400 gr.;
• mushrooms (white) – 200 gr.;
• onion – 1 pc.;
• carrots – 1 pc.;
• broth – 250-300 ml;
• seasonings and herbs - to taste.

Peel and chop the onions into feathers, the carrots into strips, mix everything and fry in vegetable oil for 5-6 minutes until the color changes and becomes soft. Next, broth (100 ml) is poured into the frying pan, in which the mixture should simmer for 15-20 minutes. Then add peeled and diced potatoes, season to taste, pour in the rest of the broth and leave to simmer, covered, until soft and excess liquid has evaporated.

Potatoes with cream in a cauldron

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:

• 
  potatoes - approximately 0.5 kg;

• mushrooms - 0.6 kg;
• mushroom broth - 100 ml;
• low-fat cream/milk - 100 ml;
• onions - 3 large pieces;
• vegetable oil - 2.5 tablespoons (large);
• chopped paprika, marjoram, basil to taste.

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.

The ingredients are placed in a cauldron in layers, sprinkled with spices (to taste), salt, and cream is poured in so that the liquid lightly covers the potatoes. Stew in a cauldron for 20 minutes.

This is interesting: Potatoes with meat in a cauldron

Potatoes with dried mushrooms in pots

Pots make preparing a dish like stewed potatoes with dried mushrooms even more convenient.

Ingredients:

• potatoes – 400 gr.;
• mushrooms (dried) – 100 gr.;
• onion – 1 pc.;
• carrots – 1 pc.;
• pepper (peas, black and white) – 5-6 pieces each;
• salt, ground pepper - to taste.

Soak and soften dried mushrooms, rinse thoroughly and pour boiling water (200 ml) over them for 60-90 minutes. Squeeze the finished mushrooms (reserve the water), chop finely, chop the onion, chop the potatoes into cubes, grate the carrots. Fry the mushrooms in vegetable oil until soft, then add the onion to them, saute everything together until an even golden color is achieved. Next, the water remaining after soaking the mushrooms is poured in, and the mixture is simmered for 20-25 minutes.

Other similar recipes

• Learn the basic principles of making amazingly delicious pan-fried potatoes with mushrooms.
• Potatoes with mushrooms in the oven are also very aromatic and unusually tender.
• Please your loved ones with hearty and delicious country-style potatoes in the oven.
• For the holiday, prepare a rich-looking and incredibly tasty dish - pork ribs with potatoes in the oven.

Drop a few words about your impressions of stewed potatoes using the recipes described above , and also tell us how you prepare similar dishes. Bon appetit!

Potatoes with pork, stewed in the oven

Potatoes with pork and mushrooms in an unusual gravy will look festive and taste fabulous.

Ingredients:

• potatoes – 600-700 gr.;
• mushrooms (champignons) – 250 gr.;
• pork – 500 gr.;
• apples – 2-3 pcs.;
• sour cream – 500 gr.;
• water – 150 ml;
• paprika (sweet, ground) – 2 tbsp. l.;
• black pepper – ¼ tsp;
• salt - to taste.

Wash the pork and cut into matchbox-sized pieces. Chop the peeled apples into cubes. Divide the potatoes into thick slices and rinse. Cut the washed mushrooms into quarters. Mix pieces of pork with apples and place on a baking sheet, place a layer of potatoes and mushrooms on top.

The whole thing is poured with sour cream sauce - sour cream diluted in boiled water and mixed with spices until smooth. The baking sheet then needs to be placed in the oven (200-220°C) for 45-60 minutes, readiness is determined by the softness of the potatoes.

Cooking in a cauldron

Any dish, and especially stewed potatoes, in a cauldron is a real delicacy that even lovers of shish kebab, which ranks first on the list of “picnic” dishes, will not refuse. This dish combines not only the flavors of the food being prepared, but also the aroma of smoke from the fire, making it a unique delicacy.

Ingredients:

• potatoes – 500 gr.;
• mushrooms – 500 gr.;
• carbonade – 200 gr.;
• onions – 5 pcs.;
• garlic – 10 cloves;
• cream – 100 ml;
• broth (meat) – 150 ml;
• greens (dried) – 2 tsp;
• salt and pepper - to taste.

In a preheated cauldron, fry the carbonade cut into cubes until brown. Next, onion rings and chopped garlic are added to the meat, and after they become golden, finely chopped mushrooms are placed in the cauldron. When they become soft, you can add the potatoes, sprinkle the dish with dried herbs, salt and pepper, then pour in the broth mixed with cream and leave the dish to simmer.

Advice! On a fire, the dish in a cauldron should be stewed until cooked (you can test the softness of the potatoes with a knife); on the stove at home, the process usually takes 40-50 minutes.

Stewed potatoes with minced meat and mushrooms

This dish can be easily prepared even by inexperienced cooks who want to please their loved ones with a tasty and uncomplicated delicacy. Also, stewed potatoes with minced meat and mushrooms are suitable for those who like to cook hearty meals, but do not have the opportunity to spend a lot of time in the kitchen. Ingredients:

• potatoes – 400 gr.;
• minced meat – 1 kg;
• mushrooms (oyster mushrooms) – 250 gr.;
• carrots – 2 pcs.;
• onion – 1 pc.;
• garlic – 2 cloves;
• broth – 550 ml;
• tomato paste – 1 tbsp. l.;
• soy sauce – 1 tbsp. l.;
• sugar – 2 tsp;
• salt – 2 tsp;
• paprika – 1 tsp;
• pepper - a pinch.

Grate the carrots coarsely or finely, chop the onion into feathers, then fry everything together until soft. Next, add minced meat, crushed garlic, salt, sugar, paprika and black pepper to the pan. Stir the mixture and fry over low heat for 5-10 minutes, then pour in the pasta and sauce mixture.

Peel the potatoes, divide into slices and boil until half cooked; fry the chopped mushrooms separately until soft. Next, all the components are collected in a thick-walled saucepan, poured with broth and simmered over low heat for 40-60 minutes until the liquid has evaporated and the potatoes are soft.

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 with mushrooms in a saucepan, prepare the following ingredients:

• large onion;

• 
  carrots - 75 - 100 g;

• potato tubers - 1 kg;
• salt - to taste;
• butter (butter) - 25 g;
• chopped paprika - according to taste preferences;
• bell pepper - 130 g;
• a small pinch of chopped bay leaf;
• ground pepper (black) - to taste;
• oil (sunflower) - 3 large spoons.

How long should you cook mushrooms before frying?

Cleaned mushrooms are washed and soaked with a spoon (teaspoon) of salt in water. Large champignons are chopped and then lightly fried. Peeled potatoes are chopped into small cubes. Place the tubers with mushrooms in a saucepan, pour in water, leaving a few cm on top so that the ingredients are not completely immersed in the liquid. Everything is carefully salted, spices are added - paprika, chopped bay leaf, pepper. The resulting mixture is simmered for 20 minutes (low heat).

Peel the carrots, grate into strips, fry with oil (sunflower) in a frying pan, add chopped bell pepper and mix with chopped onion. Cook until golden brown. The resulting vegetable frying is spread over the tubers and slices of champignons, butter (butter) is added, and simmered for about 20 minutes.

Be sure to check the potatoes for taste and add salt if necessary.