Fried potatoes with champignons and onions

Surely every family periodically fries potatoes and champignons in a frying pan. It is prepared in different ways, and each recipe has its own individual flavor.

There are many recipes for cooking potatoes with champignons in a frying pan, so we offer a few of the simplest ones, which do not require refined and expensive ingredients. The appetizing crispy potato crust, as well as the aromatic mushrooms in combination with other simple ingredients, cannot help but please.

But even simple recipes have their secrets, by listening to which you can really prepare an appetizing, satisfying and tasty dish.

How to quickly fry champignons with potatoes in a frying pan

Potatoes fried in a frying pan alone are delicious, but if you add champignons, no one can resist! Potatoes and champignons fried in a frying pan can be cooked all year round, because such simple products are always available for sale.

700 g potatoes;
500 g champignons;
3 onions;
100 ml refined oil;
Salt and a mixture of ground pepper - to taste.

You can learn how to quickly fry champignons and potatoes in a frying pan from the detailed recipe.

Peel the potatoes, then rinse thoroughly in water and cut into strips.

Place in a small bowl and cover with cold water to release the starch and prevent the tubers from darkening.

Peel the champignons, rinse and cut into large cubes.

Also peel the onion from the top layer and finely chop it with a knife.

Place the mushroom cubes in a dry frying pan and fry until the liquid has evaporated.

Pour in half the oil, add chopped onions and continue frying for 10 minutes.

In a separate frying pan, heat the second half of the vegetable oil and add the potatoes.

Fry over medium heat for 15 minutes until golden brown (stir the potatoes very rarely).

Combine all the fried ingredients together in one frying pan, add salt to taste, sprinkle with pepper and stir.

Turn off the stove, leave the dish under the closed lid for 5-7 minutes. and serve with fresh vegetable salad.

Champignons with potatoes cooked in sour cream in a frying pan

Some might say that potatoes with champignons are a banal dish. We assure you that the following version of preparing this delicacy will dispel bias. It is thanks to sour cream that champignons with potatoes cooked in a frying pan will be popular on any day, even a holiday.

600 g each of potatoes and champignons;
2 onions;
Butter – for frying;
300 ml sour cream of any fat content;
Salt - to taste;
2 cloves of garlic;
1 bunch of green dill.

We offer a step-by-step description for properly preparing potatoes with champignons and sour cream in a frying pan.

Wash the mushrooms, cut off the ends of the stems and cut into slices.
Peel the potatoes, rinse well and cut into thin strips.
Peel the onion from the top layer, rinse and cut into quarters (you can use half rings).
First, in a frying pan with the addition of 2 tbsp. l. fry the potatoes in butter until golden brown, stirring occasionally so as not to break them.
In another frying pan for 2 tbsp. l. first fry the onion in butter, then add the mushrooms and fry everything again until the mixture is browned.
Combine the products in one frying pan, add salt, mix crushed garlic with sour cream and pour over the potatoes and mushrooms.
Stir and simmer over medium heat with the lid open for 5 minutes.
Turn off the heat, sprinkle the dish with chopped dill and cover with a lid, leaving on the stove for 5-7 minutes.
Serve this yummy dish with cutlets or other meat dishes.

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.

Potatoes with frozen champignons and mayonnaise in a frying pan

You can cook potatoes with mushrooms in different ways, and it will still turn out very tasty. In this version, cook the potatoes in a pan with frozen champignons.

500 g potatoes;
800 g frozen champignons;
3 onions;
4 tbsp. l. mayonnaise;
Vegetable oil;
Ground black pepper and salt - to taste;
1 tsp. mushroom seasoning;
3 cloves of garlic.

Remove the mushrooms from the freezer and leave on the kitchen counter overnight.
Cut into cubes, squeeze with your hands and place in a dry frying pan.
Fry until the liquid has completely evaporated, then pour in a little oil, add mushroom seasoning and fry for another 10 minutes.
Add onion cut into half rings, stir and fry for 10 minutes. on low heat.
Peel the potatoes, rinse thoroughly and cut into cubes (do not cut finely so that the potatoes do not lose their shape when frying).
In a separate frying pan, fry the potatoes in oil until browned and combine with the mushrooms.
Add salt and pepper to taste, stir, add mayonnaise, stir again and simmer over low heat for 10 minutes.
Before serving, sprinkle the dish with finely chopped garlic.

Chowder with mushrooms and potatoes

Hearty and oh so creamy a bowl for comfort food and cold nights, with mushrooms, potatoes and thyme. This chowder is so smooth, so velvety, and tastes so damn good.

I used different types of mushrooms in the chowder such as maitake, oyster and king trumpet and you can use whatever your heart desires.

Cooking time: 30 min. Number of servings: 6 pcs.

Recipe ingredients:

3 tablespoons unsalted butter
700 g assorted mushrooms, cut into 0.5 inch pieces
3 shallots, minced
3 cloves garlic, minced
3 tablespoons all-purpose flour
1/2 cup dry white wine
4 cups chicken broth
6 sprigs fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper to taste
700g small golden potatoes, quartered
3/4 cup half and half
2 tablespoons chopped fresh parsley leaves

Step-by-step cooking plan:

Melt butter in a large saucepan or Dutch oven over medium heat.
Add mushrooms and shallots. Cook, stirring occasionally, until softened, about 6-8 minutes. Add garlic until fragrant, about 1 minute.
Stir in flour until lightly browned, about 1 minute. Stir in the wine, scraping up any browned bits from the bottom of the pan.
Add chicken stock, thyme, and bay leaf; Add salt and pepper to taste. Boil; reduce heat and simmer for 10 minutes.
Add potatoes; cover and simmer until tender, about 10 minutes more. Remove from heat; stir in half-and-half and parsley.
Serve immediately.

Video recipe : fried potatoes with mushrooms and champignons in a frying pan!

We recommend checking out Noodles with Mushrooms

Potatoes with champignons, meat and eggplants, fried in a pan

You can also cook potatoes with champignons and meat in a frying pan. This dish usually helps out when guests come.

500 g pork;
400 g potatoes;
700 g champignons;
1 piece each carrots, onions and eggplant;
5 tbsp. l. tomato paste;
Vegetable oil;
Salt.

A step-by-step recipe showing how to properly cook potatoes with champignons and meat in a frying pan will be an ideal help for novice cooks.

Peel, wash and chop vegetables and mushrooms: potatoes into strips, onions into cubes, grate carrots on a coarse grater, mushrooms into slices, eggplant into small cubes.
Place all vegetables in a deep, thick-walled frying pan, add oil and fry over medium heat for 15 minutes.
While the vegetables are fried, rinse the meat, cut into cubes and fry in another pan for 10 minutes.
Add mushrooms to the vegetables, salt everything to taste, continue frying for another 10 minutes.
Add pork to vegetables and mushrooms, add salt and tomato paste.
Stir and simmer with the lid closed for 20 minutes.

Fried potatoes with mushrooms

Incredibly tasty and so easy to prepare, potatoes with mushrooms will amaze even the most demanding eater!

INGREDIENTS

For mushrooms:

For potatoes:

STEP-BY-STEP PLAN

The most important step in this recipe is frying. To get a golden crust and cook your potatoes properly, you must use a good nonstick pan, fry the potatoes over medium heat, and do not stir too often. You should fry the potatoes for about a minute until a crust forms on the bottom and then gently stir, turning the golden crust towards the top. Just be patient, keep frying and turning the potatoes, and you will be rewarded with a delicious meal!

For a quick breakfast, lunch or dinner, learn how to make this delicious Italian omelet quickly and easily.

Ingredients for Italian omelet

Step by step recipe

Champignons with potatoes, garlic and cream in a frying pan

If you want to put on the table a delicacy that you can’t tear yourself away from, use the recipe for cooking champignons with potatoes and cream in a frying pan.

500 g potatoes;
700 g champignons;
300 ml cream;
3 cloves of garlic;
Vegetable oil;
1 bunch of green parsley;
Ground black pepper and salt.

How to properly fry champignons with potatoes in a frying pan with the addition of cream is described below.

The potatoes are peeled, cut into strips and washed well in cold water.
Mushrooms are cut into slices, onions are peeled and cut into cubes.
Potatoes are fried until golden brown, salted and peppered.
In a separate frying pan, mushrooms are fried in oil and added a little salt at the end.
Cream and crushed garlic are added to the potatoes and simmered for no more than 7 minutes.
Chopped parsley is sprinkled on top, the stove is turned off and the dish is left under the closed lid for 10 minutes.

Potatoes with canned champignons, onions and carrots in a frying pan

Although many people know very well how to cook fried potatoes with mushrooms, the proposed recipe will seem like something new. Potatoes cooked in a frying pan with canned champignons are an excellent dish for an afternoon snack before dinner.

1 kg of potatoes;
400 g canned champignons;
1 piece each onions and carrots;
Vegetable oil;
Greens - to taste;
Salt - to taste.

Marinated champignons will make the taste of the dish more interesting and refined.

Peel the potatoes, wash and cut into medium-thick strips.
Peel the carrots and onions, rinse well in water and cut into thin strips.
Rinse the canned mushrooms, place in a colander and leave to drain.
Heat a little vegetable oil in a frying pan and add the mushrooms.
Fry until creamy, add vegetable strips of carrots and onions.
Fry for 10 minutes, then put the contents of the pan into a separate plate.
Fry the potatoes in a separate frying pan, adding a little vegetable oil.
As soon as the vegetable turns golden and a crispy crust appears, add mushrooms and other fried vegetables to it.
Fry everything together for 10 minutes, add chopped herbs and salt, if desired, and stir.
You can serve potatoes with mushrooms with fresh vegetable salad or any canned vegetables.

Fried potatoes with mushrooms in a frying pan: recipe with photos step by step

Let's start with the traditional version: potatoes, mushrooms, onions and butter and nothing else. As a child, such a dish was fried in a cast-iron frying pan and was almost the only time in our family when it was placed on the table directly in it. Everyone helped themselves, and then... when the bottom was exposed, or rather not the bottom, but the crust of fried potatoes with pieces of mushrooms that had been fried to it... mmmm, how great it was to pick it out with a fork and how delicious! Now, of course, is not the same as before... The frying pans came with coatings that do not stick to them, and this coating must be protected. Forest mushrooms, which we always collected ourselves, are collected less and less often: either drought, fires, or ecology. So we take “store-bought” champignons and fry them.

Ingredients:

potatoes - 3-4 tubers (400-500g);
mushrooms (fresh champignons) – 4-6 pieces (150g);
onion – 1 head (100g);
vegetable oil – 50ml;
butter – 50g;
salt – 1 tsp. no slide.

How to fry potatoes with mushrooms

Wash the potatoes, peel them, and rinse them again. Cut into cubes or large strips. Put it in a bowl. Fill with water and set aside. Potatoes need to stand in water for at least half an hour. If you have more time before cooking, wait longer. What will it give? Excess starch will come out of the tubers and then, during frying, the slices will better retain their shape, and a beautiful crust will form on the fried slices.
In the meantime, let's take care of the mushrooms. Rinse the champignons. If they are very fresh and young, you don’t have to peel them, just cut them into pieces.
Peel the onion and cut into cubes.
Pour vegetable oil into a frying pan and heat it up. Add the onion and fry it until transparent.
Add butter. Mushrooms love it very much, but it’s better not to fry it with butter alone. A mixture of oils is optimal.
Once it melts, add the champignons.
Stir, reduce heat to moderate, do not cover with lid. Cook, stirring occasionally, for 20 minutes. During this time, they will darken, first they will release juice, then it will gradually evaporate, and the pieces themselves will decrease in size and turn golden. Attention! If you are cooking with fresh forest mushrooms, no matter what: white mushrooms, chanterelles, honey mushrooms, boletus mushrooms, etc., the cooking principle is somewhat different, and there cannot be any definite advice. You need to know the characteristics of each individual species. Frozen ones must first be defrosted by throwing them in a colander, and then lightly squeezing them with your hands. It’s better to fry them longer, perhaps even first adding a little water to the frying pan, simmer over low heat, and when it evaporates, add oil and fry.
Drain the water from the potatoes and rinse under running water to remove all the starch that appears. Then place in portions on paper towels to dry. Only after this we transfer it to the frying pan.
Mix with champignons, increase the heat again. And now the secret! The potatoes will get a good crust if... you forget about it for a while. What does it mean? This doesn't mean you can leave the kitchen and do other things. This means you don't need to stir it often. In any case, based on the situation, it is better not to touch the first 10 minutes. How long to cook? Until it is fried (we cook fried!) and until it becomes soft. Add salt at the end, when the potatoes reach al dente - almost ready. We cook without a lid all the time!

That's basically the whole process! Let's run to the table!

Author: Victoria S.

How to cook champignons with potatoes and vegetables in a frying pan

The recipe for cooking fried potatoes in a frying pan with champignons and vegetables will definitely please everyone who tries it. The wonderful aroma and amazing taste of the dish will easily drive even the pickiest gourmets crazy.

500 g potatoes;
700 g champignons;
1 piece each onions, carrots and bell peppers;
100 ml sour cream;
3 cloves of garlic;
½ tsp. ground black pepper;
Salt - to taste;
Olive oil;
Green dill.

Find out how to cook champignons with potatoes and vegetables in a frying pan from a step-by-step description of the process.

Peel, rinse and chop the vegetables: potatoes and peppers into strips, grate the carrots on a coarse grater, chop the onion into cubes.
After cleaning, wash the mushrooms and cut into strips, like potatoes.
Heat the olive oil, add the potatoes first, fry for 10 minutes. over medium heat.
Reduce heat, then add onions, carrots and peppers, stir and fry covered for 15 minutes.
Add mushrooms, turn heat to medium and fry for 10 minutes.
Season with salt, pepper, add sour cream, stir and simmer for 7-10 minutes.
In 2-3 minutes. Before the end of the allotted time, sprinkle the dish with chopped herbs and finely chopped garlic, stir.
This dish will go well with chicken chops or Kiev cutlets, as well as sliced vegetables.

French fries in a frying pan with mushroom sauce

Potatoes and wild mushrooms cooked in creamy mustard sauce in a frying pan.

Ingredients for French fries

2 tablespoons oil
700 g small potatoes, halved
2 cups chopped mixed wild mushrooms (small portabella, crimini, shiitake)
2 cloves garlic, minced
1 large shallot, thinly sliced
1 cup chicken broth
¼ cup dried mixed mushrooms
2 teaspoons Dijon mustard
¾ teaspoon gerbes de provence
½ cup heavy cream
1 pinch freshly ground black pepper to taste
1 teaspoon chopped fresh thyme

Step by step recipe:

Step 1 Melt butter in a large skillet over medium heat. Add potatoes and cook, stirring occasionally, for 30 minutes or until potatoes are tender.

Step 2 Add fresh mushrooms, garlic, shallots and cook for another 10 minutes. Add broth, dried mushrooms, mustard, and herbs and simmer over high heat for 5 minutes or until most of the broth is cooked. Add sour cream and cook for another 5 minutes. Season with pepper and fresh thyme.