Potatoes are a very popular product for creating a wide variety of side dishes and prefabricated dishes for a casual and even festive table. It can be boiled, fried and baked. But, it is stewed potatoes with mushrooms, meat and some other components that are deservedly considered one of the most nutritious and delicious varieties of dishes. The best recipes and tips for their preparation - read in this article.
Ingredient preparation
Features of the preparatory measures largely depend on the selected products, which must be fresh and clean. This requirement applies to both vegetables (potatoes, carrots, onions), and the meat component or mushrooms. Choosing the latter, buy the best-known seasonal varieties, but if you wanted stewed potatoes with mushrooms in the winter, then the easiest way is to buy mushrooms in the store. They are very easy to peel off on a hat, and an additional advantage will be fast cooking and an attractive delicate taste that many people like.
Did you know? Mushrooms existed on our planet long before us. Thanks to scientists, it was possible to determine that the oldest remains of such plants are more than 400 million years old and, along with ferns, they are deservedly considered the oldest inhabitants of the Earth.
How to cook stewed potatoes with mushrooms
There are a lot of recipes for stewing potatoes with mushrooms, because it all depends on the availability of additional products in your kitchen. You can cook a classic dish in a pan with a minimum of ingredients, or use a slow cooker, adding a meat component to the set of vegetables. In addition, a certain effect on the taste of the prepared food will take the form of mushrooms when used: for example, dried ones are more fragrant, but frozen ones may turn out to be excessively moist and not so smelling. To choose the most suitable recipe option, it is worth considering several possible ones.
Classic - in a pan
450 minutes
mushrooms (you can take chanterelles or mushrooms)
150 g
salt, pepper, sweet pepper
taste
Nutritional value per 100 g:
- Peel and wash the potatoes and onions, as well as the previously boiled mushrooms, under running water. If they were frozen, thaw the right amount and cut into small slices.
- Cut the peeled carrots and onions into medium cubes, transfer them to a heated pan greased with sunflower oil and lightly fry on all sides.
- Put the mushrooms in a saucepan or stewpan, add the fried onions and carrots to them, and then lightly simmer everything together.
- Cut the peeled potatoes into large cubes and mix with the rest of the already stewed ingredients.
- Add some water (it should not reach the surface of the potato a little), and as soon as the vegetables are soft, salt the dish. Ground black pepper can be added or not at your own discretion, but a small amount of it will not harm the taste.
For an additional aroma and more attractive appearance of the finished dish, closer to the end of its preparation, you can add a little sweet pepper, previously diced. True, this is more a recommendation than a mandatory requirement.
Important! Stewed potatoes with mushrooms are best served immediately after cooking. A heated dish is not so tasty and aromatic.
In a pot in the oven
390-100 minutes
potatoes
5 pieces. (medium)
Champignon mushrooms)
10 pieces.
Nutritional value per 100 g:
Peel the potatoes, wash and cut into large cubes (approximately 1 cm).
Peel the carrots and parsnips, cut them into thin strips and pour them to the potatoes. Parsnip root gives the dish a little sweetness.
Rinse and peel the mushrooms, cut into large pieces (one large champignon can be cut into 4 parts), and then add to the rest of the products in a common container.
Salt and pepper all the ingredients, mixing them well with each other.
Lubricate the walls of the prepared pots with vegetable oil and spread the resulting mixture into them. Add a little clean boiled water to each pot so that it slightly covers chopped foods.
Preheat the oven well (up to + 180 ° C) and place the filled pots in it for 60–80 minutes. After cooking, the dish is immediately ready to serve.
Peel the potatoes, wash and cut into large cubes (approximately 1 cm).
Peel the carrots and parsnips, cut them into thin strips and pour them to the potatoes. Parsnip root gives the dish a little sweetness.
Rinse and peel the mushrooms, cut into large pieces (one large champignon can be cut into 4 parts), and then add to the rest of the products in a common container.
Salt and pepper all the ingredients, mixing them well with each other.
Lubricate the walls of the prepared pots with vegetable oil and spread the resulting mixture into them. Add a little clean boiled water to each pot so that it slightly covers chopped foods.
Preheat the oven well (up to + 180 ° C) and place the filled pots in it for 60–80 minutes. After cooking, the dish is immediately ready to serve.Video recipe
This simple and affordable recipe will be an excellent solution when choosing a daily menu, and to increase its nutritional value and taste, you can add meat or any other vegetables to the list of components of the dish.
In the pan
3-480 minutes
mushrooms (champignons or any other)
250 g
vegetable or butter
100 g
Nutritional value per 100 g:
- Peel, wash and cut the onion into small cubes.
- Rinse the mushrooms (you can wipe the champignon hat with a damp clean cloth) and cut them into large pieces as well.
- Remove the potatoes from the skin, wash and chop in large cubes (with a side of 1 cm).
- Pour the vegetable oil into the pan, heat it well, and then fry the onion until golden brown and pour the potatoes to it. As soon as it warms up a little, it is worth stirring the mixture several times.
- Pour mushrooms into the pan, salt and add some water.
- Close the container with a lid and simmer the potatoes until cooked over low heat (usually this takes about 40 minutes).
- After the specified time, mix the contents of the pan again and arrange the dish in plates. It can act as a side dish or as an independent addition to an ordinary table.
Video recipe
Important! It is better to chop the onion before chopping the remaining ingredients of the recipe so that bitterness comes out of it. Potatoes, on the contrary, should be cut at the end, preventing its blackening in the open.
In a slow cooker with meat
5-650-60 minutes
wheat flour
1 tbsp. the spoon
vegetable oil
2 tbsp. l
salt, pepper, greens
taste
Nutritional value per 100 g:
Cut the fat into small cubes and move it into the bowl of the multicooker, pre-lubricated with vegetable oil.
Select the “Frying” mode on the device and while the fat is being heated, chop the washed beef meat into large cubes and chop the prepared carrots in slightly smaller parts.
Pour the crock-pot sliced into the bowl, mix and leave to fry with the bacon, while doing the onion slicing into thin half rings.
As soon as the meat is lightly browned, add onion rings and a tablespoon of sifted flour to it, then mix everything thoroughly (with flour the prepared potato will retain its cubic shape and will look more holistic in the finished dish).
Rinse and peel the mushrooms caps, cut them into arbitrary pieces (not necessarily the same size).
Finely chop the chili pepper and, together with the mushrooms, pour it into the meat, mixing everything well.
Five minutes before the end of the frying process, pour the tomato paste into the bowl and mix everything well again.
Peel, dice potatoes (with a side of 1-1.5 cm) and, as soon as the program for frying meat and mushroom component ends, transfer it to the rest of the products.
Salt, pepper, pour a little water and add chopped herbs to improve the taste characteristics of stewed potatoes.
Mix everything again and, having closed the lid, leave to simmer for 20 minutes, having previously set the required cooking mode on the appliance. A characteristic sound signal will inform you of the end of the process.
Cut the fat into small cubes and move it into the bowl of the multicooker, pre-lubricated with vegetable oil.
Select the “Frying” mode on the device and while the fat is being heated, chop the washed beef meat into large cubes and chop the prepared carrots in slightly smaller parts.
Pour the crock-pot sliced into the bowl, mix and leave to fry with the bacon, while doing the onion slicing into thin half rings.
As soon as the meat is lightly browned, add onion rings and a tablespoon of sifted flour to it, then mix everything thoroughly (with flour the prepared potato will retain its cubic shape and will look more holistic in the finished dish).
Rinse and peel the mushrooms caps, cut them into arbitrary pieces (not necessarily the same size).
Finely chop the chili pepper and, together with the mushrooms, pour it into the meat, mixing everything well.
Five minutes before the end of the frying process, pour the tomato paste into the bowl and mix everything well again.
Peel, dice potatoes (with a side of 1-1.5 cm) and, as soon as the program for frying meat and mushroom component ends, transfer it to the rest of the products.
Salt, pepper, pour a little water and add chopped herbs to improve the taste characteristics of stewed potatoes.
Mix everything again and, having closed the lid, leave to simmer for 20 minutes, having previously set the required cooking mode on the appliance. A characteristic sound signal will inform you of the end of the process.Video recipe
The finished dish should be served along with thick sour cream, garnishing it with a sprig of dill.
Did you know? The appearance of potatoes on the territory of modern Russia is associated with the name of Peter I, who sent the first sack of tubers from Holland in the 17th century. The potatoes were to be divided between the provinces and engaged in large-scale cultivation, but until the first half of the 18th century the vegetable was not widely used.
With dried mushrooms
380-100 minutes
potato (young)
6 pcs
dried mushrooms
7 pcs (large)
Nutritional value per 100 g:
- Peel the young potatoes with the hard side of the kitchen sponge, removing any dirt.
- Pour boiled water over mushrooms, laid in a saucepan, dried with mushrooms, and leave for 15–20 minutes to swell under a closed lid.
- Salt and boil the mushrooms over low heat for 20-30 minutes.
- Cut the potatoes into large pieces and fry in a skillet in a small amount of oil.
- Grind the onions in half rings, pour over the potatoes and leave to cook over low heat for 5–10 minutes, so that the parts of the onion become soft.
- Remove the mushrooms from the water, cut the caps into several parts and pour them into the pan. Simmer over low heat for 20–25 minutes with the lid closed, periodically adding mushroom water to the pan. As soon as the potatoes become soft, it remains to add pre-crushed garlic to it, salt and pepper to taste.
- At the end of cooking, finely chop the greens and pour it into the pan, mix all the ingredients again and leave the dish under a closed lid so that it is better saturated with the aroma of greens and mushrooms.
This dish can be served not only as a main dish, but also as a side dish for meat.
With frozen mushrooms
460 minutes
Nutritional value per 100 g:
Peel and wash the potatoes, and then cut the vegetable into large slices.
Chop the peeled onions and carrots, fry them in a small amount of vegetable oil in a pan or in a multicooker bowl.
Add chopped potatoes to the mixture, mix everything and leave to stew a little.
Almost immediately, you can pour mushrooms cut into slices, but it is better that vegetables are cooked for 5 minutes without them.
After adding champignons or any other mushrooms, set the multicooker to a 50-minute stewing mode, add two multi-glasses of water to the potatoes and close the lid of the appliance (the dish will cook in the pan the same time).
5 minutes before the potatoes are ready, salt and pepper the dish, and sprinkle it with chopped herbs and crushed garlic to enhance the pleasant aroma and make the taste of vegetables more piquant.
Peel and wash the potatoes, and then cut the vegetable into large slices.
Chop the peeled onions and carrots, fry them in a small amount of vegetable oil in a pan or in a multicooker bowl.
Add chopped potatoes to the mixture, mix everything and leave to stew a little.
Almost immediately, you can pour mushrooms cut into slices, but it is better that vegetables are cooked for 5 minutes without them.
After adding champignons or any other mushrooms, set the multicooker to a 50-minute stewing mode, add two multi-glasses of water to the potatoes and close the lid of the appliance (the dish will cook in the pan the same time).
5 minutes before the potatoes are ready, salt and pepper the dish, and sprinkle it with chopped herbs and crushed garlic to enhance the pleasant aroma and make the taste of vegetables more piquant.As in previous cases, it is better to serve stewed potatoes hot, because when it is cold it loses aromatic notes of its taste.
There are really many recipes for cooking stewed potatoes with mushrooms, and you can choose both the simplest and most affordable options, as well as more complex ones with a lot of ingredients. In any case, it is worth freezing and drying the mushrooms in season to enjoy the favorite side dishes with their participation all year round.
