Potatoes with porcini mushrooms in a frying pan
The most delicious and aromatic potatoes, of course, come with porcini mushrooms. In theory, to preserve the subtle, noble aroma, they do not need to be boiled. This dish, as a rule, is not placed on the festive table. But welcoming guests or preparing a wonderful home-cooked dinner is comparable to serving a delicious delicacy.
To prepare we will need:
- Potatoes - 800 grams
- Porcini mushrooms – 500 grams
- Onion - 1 piece
- Salt - to taste
Boletus mushrooms must be washed, cleaned of dirt and damaged areas must be cut off. Cut them into small cubes or slices. It is also not prohibited to boil them whole, you just need to cool them later, which will slightly increase the cooking process.
Place the pan on the stove and add salt to the water, boil the mushrooms for 10 minutes after boiling. You can skip this process and immediately place the pieces in a frying pan and fry in vegetable oil for about 15 minutes.
Chop the onion as you like and fry in oil in a frying pan until golden brown. We also chop the garlic.
Place the boiled porcini mushrooms in a colander to drain excess moisture and add to the onions. You can add a little salt
Now it's the turn of the potatoes. Cut the vegetable into slices and fry in vegetable oil in a separate frying pan. Don't forget to add salt to taste.
Now add the potatoes to the mushrooms and mix well. Close the lid and wait another 3 minutes.
The aromatic dish can now be served. Can be with sour cream and pickles. Also add herbs: dill and parsley. Bon appetit.
Fried potatoes with mushrooms and onions
Chopped onions and mushrooms add flavor to simple stir-fries. My favorite version of fried potatoes is with mushrooms and onions, especially chanterelles. They are not so easy to find fresh, but fortunately, recently they can be bought in Auchan stores. I'll be able to make this special treat for myself when I'm craving the taste of my childhood and feeling nostalgic for hearty Russian food.
Ingredients for making fried potatoes with mushrooms and onions:
Cooking time: 25 min. Quantity: servings.
- 600 g potatoes (about 5 medium potatoes)
- 1 large onion, chopped
- 2 cloves garlic, optional
- 1/2 cup dried mushrooms (I used dry chanterelles)
- 1/2 cup boiling water
- 3-5 tablespoons sunflower oil
- salt pepper
- green onions, parsley or dill, chopped, for garnish
Step-by-step plan for preparing fried potatoes with mushrooms and onions:
Peel the onion, cut in half and cut into thin slices.
Pour boiling water over dry mushrooms and set aside for 5 minutes to moisten them.
Drain the mushrooms through a fine sieve lined with a coffee filter or cheesecloth. Save the mushroom broth. Rinse the mushrooms, making sure they are completely clean and there is no sand left on them.
Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add chopped onion, season with salt and fry for about 3 minutes.
Add the dried mushrooms and cook for 10-15 minutes until softened and lightly golden.
Add minced garlic and sauté for about 30 seconds. Garlic is completely optional.
At this point, pour in the mushroom broth and add the potatoes to the pan.
This method of frying potatoes in a pan is actually very unusual for me, since I do it completely differently when I fry potatoes without adding dried mushrooms. Since the mushrooms need time to moisten and soften, and trying to cook the onions, mushrooms and potatoes at the same time so nothing burns and doesn't brown evenly, I find this is one of the best ways to go about it. The potatoes turn out creamy, soft, incredibly aromatic, as they are cooked in concentrated mushroom broth. The broth also borrows the flavors of the onions and garlic, as well as the mushrooms, and the richness of the flavors is infused with the potatoes.
Season with salt and pepper, cover and cook for 8-10 minutes until all the water is absorbed and the potatoes are tender and can be pierced with a fork.
Uncover the pan, increase the heat to medium and cook the potatoes for another 5 minutes until golden on all sides.
You can add a tablespoon or 2 of oil or butter to the pan to make it more golden. Decorate with greens.
For crispier potatoes, there is a slightly different method. This is how I usually make roasted potatoes without mushrooms. This takes a little more practice.
Heat 1 tablespoon oil in a nonstick skillet. Add the onion, season with salt and pepper and cook for about 3 minutes until softened.
Add the mushrooms, season with salt and pepper and cook over medium heat for 5-7 minutes until lightly golden. Pour in the pre-prepared mushroom broth.
Cover the pan and cook for about 1-15 minutes over medium-low heat until the mushrooms are soft and all the mushroom broth has been absorbed. Set aside the caramelized onions and mushrooms.
Wipe out the pan, add about 3 tablespoons of oil, and increase the heat to medium.
Add potatoes and fry until golden on all sides.
Some tips for crispy golden potatoes:
- Make sure the oil in the pan is very hot and sizzling before adding the potatoes.
- Don't mess with the potatoes and let them become golden and crispy before turning them over. This will happen quite quickly since you are cooking the potatoes over high heat.
- Do NOT season the potatoes with salt and pepper yet, as the salt will draw the moisture out of the potatoes and make them mushy.
- Repeat, allowing the bottom layer of potatoes to crisp before turning them with a thin spatula, until all potatoes are golden brown.
At this stage, salt and pepper the potatoes, add onions and mushrooms and garnish with herbs.
Fried potatoes, mushrooms and onions
Chopped onions and mushrooms add flavor to simple stir-fries
Ingredients for making fried potatoes:
Cooking time : 25 min.
- 2 medium potatoes
- 3 oz (90 g) mushrooms
- 1/2 onion
- 2 cloves garlic
- 1 tablespoon olive oil
Step-by-step plan for making fried potatoes:
- Trim the mushrooms and cut into slices.
- Chop the onion, chop the garlic.
- Sauté the onions and mushrooms in the oil in a nonstick skillet over medium heat until they begin to brown.
- Add garlic and fry for another minute.
- Cut the potatoes into long slices, first in half, then in half again. Now slice (shortcut) about 1/4 inch thick. We're aiming for piece size, so if you have large potatoes, please adjust accordingly.
- Remove the onions, mushrooms and garlic from the pan and add the potatoes - add a little more oil if necessary.
- Fry the potatoes until light brown, stirring and turning as needed.
- Return the onions, mushrooms, and garlic to the pan. Continue to simmer until everything is browned and the potatoes are cut through.
- Season with salt and pepper if desired and serve.
How to cook boletus with potatoes in a frying pan
If you have collected a large harvest of butter, then the smallest and strongest ones will be used for pickling. But the larger ones can be fried with potatoes. The result will be a delicious roast.
The caps of these mushrooms are wet and slippery, so they catch pine needles, dry grass and just dirt. That is why they need to be washed very well and the legs cleaned. Many people remove the skin from the cap.
But not everyone knows that this is not necessary. If you pickle mushrooms, then you really should remove the brown slimy skin, because the flesh and stem of the mushrooms are pure white. Very beautiful.
But for frying there is no need to remove the skin. This does not affect the taste in any way.
Let's take for the recipe:
- Butter – 1.2 kg
- Potatoes – 1 kg
- Vegetable oil – approximately 120 ml
- Butter – 70 g
- Salt - to taste
Preparation:
1. After the mushrooms have been cleaned and thoroughly washed, they must be cut so that all the pieces are approximately the same size. Do not touch small mushrooms, but cut large ones in half or into 4 parts, cut off the stems, separating them from the caps.
Fill with water and bring to a boil. After this, cook for 20 minutes over medium heat, periodically skimming off the foam.
Then drain the water through a colander and wait until all the water has drained. Now they are ready to fry in a pan.
2. Heat the frying pan well. Pour in 4 tablespoons of vegetable oil and pieces of butter. Wait for the butter to melt and boil. Add the mushrooms and fry them, stirring occasionally.
The mushrooms should brown a little, which will take about 15 minutes. Towards the end, salt the butter to taste (3-4 pinches).
This recipe does not use onions or ground black pepper. So very tasty. But if you are an onion lover, cut one onion into small cubes and throw it into the pan.
3. In another frying pan, cook fried potatoes at the same time. Peel, cut into cubes and place on a heated surface, adding 3-4 tablespoons of vegetable oil.
Fry the potatoes until lightly golden brown, almost half cooked. Add salt to your taste.
4. Transfer the mushrooms to the frying pan with the potatoes. Fry them over low heat for another 3-4 minutes. Try to see if there is enough salt. The dish is ready. Serve hot. Bon appetit!
It is very good to serve pickled cucumbers with mushrooms, put a bowl with sour cream or sour cream and garlic sauce. Prepare boletus with potatoes. This is delicious.
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.
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Video on how to cook fried potatoes with chanterelles and onions
I just love chanterelles! You can cook anything with them - pasta or risotto, you can add them to salads or serve them as a side dish. Although just fried chanterelles are something! With onions and garlic, herbs and sour cream... A completely independent dish, or you can supplement it with meat or poultry. And we will fry the chanterelles along with potatoes.
They are very easy and simple to prepare, unlike their other forest counterparts. After all, they themselves are considered one of the safest of all mushrooms.
In the recipe:
- Chanterelles - 400 gr.
- potatoes - 10 pieces (approximately)
- Onion - 1 pc. (small or half large)
- Vegetable oil for frying
- Green onions for serving
- Salt and pepper - to taste
You can also add a piece of butter when you’ve finished frying the mushrooms - it’s very tasty!
Enjoy your meal!
Fried potatoes with fresh champignons, sour cream and herbs
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.
- You may be interested in: Meatballs with gravy. Very tasty recipes: with tomato sauce, with rice, in cream sauce and like in kindergarten.
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!
How to fry potatoes with champignons
Fry potatoes with champignons? Yes Easy! Fortunately, champignons are available all year round and as soon as you want potatoes with mushrooms, just go to the nearest store and you are already the happy owner of the main ingredient for a tasty and aromatic dish. Even if there are no fresh champignons on the shelves, take a couple of jars of canned ones. It will turn out no less tasty. And you won’t need to rebuild the menu or invent something else. Everything is prepared very simply and quickly. Deft hands chop everything, clean it, and then put everything in a frying pan and it’s ready!
To prepare we will need:
- Potatoes - 8 medium size
- Champignons – 300 grams
- Onion - 1 piece
- Salt - to taste
- Paprika - to taste
- Vegetable oil for frying
We wash the champignon caps well to remove any dirt and cut them into strips. The special beauty of these mushrooms is when you cut them lengthwise right with the stem. The main thing is not to be shallow. The larger the pieces, the tastier. Canned champignons are sold either whole or already cut. In the first option, I wouldn’t even bother shredding them, since they are already small and that would be the same with potatoes.
Wash the potato tubers, peel them and cut into thin strips. Be sure to warm the pan well before adding the potatoes.
I advise you to dry the vegetable pieces a little so that the heated oil does not shoot up due to the evaporation of moisture.
Add potatoes and mix well. We need the hot vegetable oil to coat each piece. Fry for 5 minutes.
After the potatoes have fried a little, put the chopped champignons on top and wait a little, mix everything carefully. Without closing the lid, continue to fry for another 7 minutes.
If you like onions, then cut them into pieces as you like and at this stage add them to the potatoes. Now you need to add salt to taste
Add paprika and other favorite spices if desired. Mix carefully and cook until the potatoes are ready. Focus on the variety. I think it will be enough to stir 2-3 times with an interval of 5 minutes. In addition, some people like pieces with a crunch, while others like very soft potatoes.
Champignons release liquid when heated, so when stirred, the juiciness of all ingredients is maintained. The potatoes are not overdried, moderately greasy, and the taste is simply amazing.
You can sprinkle with herbs and serve with sour cream and garlic sauce. I have no strength to hold on. How delicious it is!
Fried French fries in a frying pan with mushroom sauce
Potatoes and wild mushrooms mixed with spices in a creamy sauce make this an interesting side dish.
INGREDIENTS
- 2 tablespoons oil
- 600 g potatoes (any shape, size and color), cut in half
- 2 cups chopped mixed wild mushrooms (such as small portabellas, crimini, or shitake)
- 2 cloves garlic, minced
- 1 large shallot, thinly sliced
- 1 cup chicken broth
- 1/4 cup chopped dried mixed wild mushrooms (1/2 1 oz package)
- 2 teaspoons Dijon mustard
- 3/4 teaspoon Herb de Provence
- 1/2 cup buttercream or heavy cream
- Freshly ground pepper to taste
- Chopped fresh thyme
STEP-BY-STEP PLAN FOR PREPARING A RECIPE
- Melt butter in a large skillet over medium heat. Add fry potatoes; cook, stirring occasionally, for 30 minutes or until potatoes are tender. (A tent with foil will speed up cooking.)
- Add fresh mushrooms, garlic, and shallots; cook for another 10 minutes.
- Add broth, dried mushrooms, mustard and herbs; simmer over high heat for 5 minutes or until most of the broth is cooked.
- Mix sour cream and cook for another 5 minutes. Season with pepper and fresh thyme.
