Fried potatoes with mushrooms: calories. Potatoes with mushrooms in a pan

It's golden time in the yard! The latest harvest ripens, and mushrooms appear in the forest. At this time, it is a sin not to fry young potatoes with mushrooms. It's traditional Russian dish is in great demand on our tables. It is not difficult to prepare it. And if you follow all the conditions of the recipe, then be sure to cook the perfect dish, even if you get to know it for the first time.

Probably, many are familiar with the situation when, instead of appetizing ruddy pieces of potatoes, you get a porridge-like mass. This applies to both frying with mushrooms and without them. In order not to get into such trouble again, remember a few golden rules:

1. Potatoes, after cutting, must be thoroughly washed to get rid of starch. Then it is better to wipe it with a towel. So you remove moisture and it will fry faster and better;

2. If you are using crumbly potatoes, fry them in one layer. Otherwise, it can quickly break and soften;

3. For frying, use a thick-walled frying pan or broiler. In them, vegetables are fried more evenly and do not burn when cooked properly;

4. It is better to put potatoes in boiling oil. So it will turn out more crispy;

5. Add salt at the end of frying. Otherwise, the potato will absorb a lot of oil;

6. It is better not to use the lid during frying. It is suitable for stewing vegetables. If you cover the pan, the moisture will be retained inside;

7. So that the pieces do not fall apart and do not break, they should be turned over rarely and very carefully. For the entire cooking period, you need to stir with a spatula no more than 3 times;

8. Spices are also added at the end of cooking. There is no exact time for the frying process. It depends on the power of the stove and the variety of potatoes. Therefore, taste and evaluate the appearance.

And now we will get to know tasty options cooking fried potatoes with mushrooms.

Chanterelles with fried potatoes, a simple delicious recipe

Chanterelles - very delicious mushrooms. They belong to the plate type. Toadstools and grebes join him. Therefore, bugs and worms practically do not start in them. However, chanterelles can be safely eaten. Having collected some of these mushrooms, I, without hesitation, fry them with potatoes - you will lick your fingers!

Ingredients:

• kilogram of potatoes;
• salt and spices to your taste;
• 300 grams of mushrooms (we took chanterelles);
• 1 onion;
• frying oils.

Step by step recipe description:

1. Rinse the mushrooms thoroughly. If you haven't collected them yourself and are not sure where they grew, boil them in salt water for 10 minutes. This procedure will help you get rid of harmful substances and contaminants that may be contained in the mushroom cap. After that, they must be poured into a colander and slightly dried. Cut the cooled mushrooms into pieces. Heat oil in a frying pan and fry them for 10 minutes.

2. Peel the potatoes and cut into cubes of any shape. For example, plates. They need to be washed in cold water and dry on a towel.

3. After 10 minutes, stir the mushrooms and move aside to make room for the potatoes. It must be transferred to the pan and covered with a lid for 5 minutes.

4. Now you can add salt and spices. I use ground pepper and dried garlic. Cut the onion into neat half rings and also add to the frying. Mix everything and fry until cooked for 10-15 minutes. During this time, you need to mix the mass 1-3 times. You should not do this more often, as pieces of potatoes can break.

5. As soon as you see that the potatoes are browned and all the ingredients are soft, you can turn off the heat.

The dish is good in any form. You can eat it just like that, or you can serve it with sour cream or vegetable salad. Try it!

Potatoes fried with chicken, mushrooms and onions

If you want to eat not only tasty, but also satisfying, and there is very little time for cooking, use this recipe. There is everything for a joyful stomach - potatoes, meat and mushrooms. It turns out very appetizing and fast. Now you will see for yourself.

Ingredients:

• 6 potatoes;
• 2-4 champignons;
• 3 small chicken thigh(you can take other parts of it);
• bulb;
• salt to taste;
• sunflower oil;
• spices to your taste.

Cooking steps:

1. Cut the chicken into pieces and fry in oil. Fry them for 2 minutes on each side.

2. Peel the potatoes and cut into strips. Add to the broiler and immediately, without stirring, cover with a lid. Leave on medium heat for 3 minutes. This process will ensure the potatoes are well cooked inside.

3. Remove the lid and fry for 7 minutes on high power. During this time, you can turn the contents with a spatula no more than 3 times. Otherwise, the straw will break.

4. As soon as the potatoes become fried, you can add onions. It must first be cleaned and cut into half rings. Stir and fry for a couple more minutes.

5. It's time for mushrooms. They need to be cut into half-plates or quarters. Add to potatoes, salt and season. Stir and fry on high power for 5 minutes, stirring a couple of times during this time.

Everything, our potatoes with mushrooms are ready. You can serve it to the table in any convenient way. Help yourself!

Fried potatoes with butter - a quick and tasty dinner

Fried boletus, like other forest mushrooms, goes well with potatoes. It will turn out doubly tastier if you collect them yourself and cook with young potatoes. Now is the time for that. Just mentioning it makes me salivate. So, if you have a little oil in your arsenal, then prepare this dish from them. It turns out very tasty.

Ingredients:

• 300 grams of oil (you can cook both fresh and frozen);
• 2 pcs of onions;
• 6-8 potatoes;
• salt - about 1 teaspoon without a slide;
• ground pepper or other seasonings of your choice.

Cooking steps:

1. Wash mushrooms, peel and cut into small cubes. Small butterflies can be placed whole in the frying pan.

If you did not pick mushrooms yourself, but, for example, bought them in the market, you cannot be sure of their quality and place of collection. Therefore, before frying, they need to be boiled for 10 minutes in salt water (about 1 tablespoon of salt per 3 liters of water). Then drain in a colander to drain all the liquid. Wet pieces will not cook well.

2. Finely chop the onion and fry in butter until golden.

3. As soon as the onion is reddened, you need to add the mushrooms to it and fry them together for about 10-15 minutes.

4. In the meantime, the potatoes need to be peeled and cut into neat stripes. Then it is better to rinse them in cold water and dry them on a towel. Only in this way will you achieve crispy and fried pieces.

5. Add potatoes to mushrooms and onions, mix and fry for 5 minutes with the lid closed. Then remove it and fry for another 10 minutes, until golden brown. Salt and seasonings can be added 3 minutes before cooking.

The dish is ready! Bon appetit!

Potatoes fried with pork and mushrooms in a pan

The way to a man's heart is through his stomach. Every woman knows this statement. To deliciously please your chosen one, prepare this yummy for him. This is a real paradise for any man - there is meat, mushrooms, and potatoes! Very filling and extremely tasty. But how to cook all these products together so that the dish does not turn into porridge? It's not at all difficult to do this. I present to you the recipe delicious dish which is not only tasty, but also beautiful.

Ingredients:

• meat (in our case, pork);
• onion;
• salt and spices to taste;
• mushrooms;
• potato;
• frying oil.

Cooking steps:

Determine the amount of ingredients yourself. Someone likes more meat, someone prefers potatoes or mushrooms.

1. Cut the meat into small cubes and put on a frying pan heated with oil. Fry them for 5 minutes over high heat, turning a couple of times.

2. Add some salt and meat spices.

3. Put the mushrooms and cover with a lid. Reduce fire to medium.

4. While the mushrooms are stewing, you need to cut the potatoes and onions into small cubes.

5. As soon as the meat becomes half cooked, put the potatoes in the roaster. Stir and fry uncovered for 10 minutes.

6. After 10 minutes, the potatoes will be half cooked. Now you can add onions, salt and seasonings. Mix everything thoroughly and bring to readiness. This will take approximately 7-10 minutes.

The dish is ready and needs to be served immediately. It is very tasty to fill it with sour cream or ketchup. Bon appetit!

Video - Fried potatoes with forest mushrooms

After watching this video, you will learn how easy and delicious to fry porcini mushrooms with potatoes. This short but very understandable video will help even a novice hostess to cook a dish. Instead of white, you can take other forest mushrooms or champignons.

I hope that today's collection of recipes will be useful to you. In order not to lose it, share it on social networks. After all, potatoes with mushrooms can be fried at any time of the year. This simple dish always helps out when there is a shortage of time for cooking. All family members are always welcome to him.

In a frying pan (with onions, for example). However, how many upsets happen! Either it turns out to be steamed, and not fried, then some kind of slurred crust forms, then the taste is indefinite ... People sometimes even refuse their favorite, albeit not very healthy, dish.

Do not make such sacrifices! You just need to figure out how to do it right in the pan, take into account the mistakes made before and please your family with a wonderful dinner! Moreover, there is nothing complicated in the rules. It's pretty easy to master them.

in a frying pan

First of all, pay attention to the existing frying pan. You can immediately set aside Teflon for something else, since it has a too thin bottom, and normal frying will not work. The best frying pan- cast iron, but another, only thick-bottomed, is quite suitable.

We go further. Before frying potatoes in a pan (with onions, mushrooms or in splendid isolation), it must be dried with paper napkins. The moisture released from the tubers prevents the formation of the coveted crust. But it helps to extinguish them.

Another secret on how to fry potatoes in a pan with a crust: put the slices only in well-heated fat or oil. If they do not have time to heat up, the slices will stick, and in the future, again, they will begin not to fry, but to steam. Another very common mistake is the use of a lid. We covered the frying pan - we got a soft pale stewed potato.

To get a beautiful and strong crust, you need to start frying on high heat, and with its setting, reduce it to medium. And in no case do not interfere too often!

And finally, the potatoes themselves. You should not use young tubers - they can also turn out to be quite decent, but still not juicy and saturated enough. Plus, proper salting: salt is added at the very end, as it also interferes with browning.

Classic recipe

Consider first how to fry potatoes in a pan with onions. Here, the most common mistake is to throw vegetables into the bowl at the same time. The result is deplorable: the tubers fall apart, the onion is actually smeared over straws, the taste is dubious. The correct algorithm would be:

• The potatoes, of course, are peeled, cut (the shape of the cut is not important, but it is better to make the slices thin) and dried.
• The oil poured into the frying pan is hot.
• Potatoes are poured and fried according to all the rules until a comprehensive golden crust is obtained.
• Slices are raked to the sides, and chopped onions are poured into the center.

When the second ingredient turns golden, everything is mixed and salted.

Fry alternatively

No matter how hard you try, there is always a risk that the juice released from fresh onions will cause the potato strips to fall apart, and the frying will not acquire the desired color. Consider how to fry potatoes in a pan with onions more the easy way. Tubers should be cooked in one bowl, and onions in another. When both components reach the desired condition, they are combined and left on fire for a couple of minutes to mutually soak each other with juices.

Potatoes with forest mushrooms

This clarification is very important, since you can fry potatoes with mushrooms in a pan with two different ways. Mushrooms that are collected in the forest must be pre-prepared: if necessary, cleaned, and then boiled. Next, we do this:

• We process the tubers in the manner described above with mandatory drying.
• We heat the oil in a thick-bottomed bowl and fry the straws, slices or circles almost until they are ready. The crust should cover them from all sides, and inside the potatoes should remain slightly damp.
• Butter (chanterelles, mushrooms) are cut, poured into the main product and fried together for about five minutes. At the same stage, the dish is flavored with spices and salted.

To enrich the taste, you can add a couple of tablespoons of sour cream to the pan and mix everything until it dissolves. Dinner is served!

Potatoes with champignons

Here the approach will be different. "Homemade" mushrooms do not need to be cooked. And you can’t lay it right away, since frying potatoes with mushrooms in a pan at the same time means getting some kind of porridge. Therefore, do not be lazy and use two vessels at once. In one pan, according to all the rules, potatoes are fried, in the other, onions are first added, and then crumbled champignons are poured. When both are ready, the ingredients are combined in a larger pan, mixed and left for a couple of minutes under the lid with the heat turned off to take flavors and juices from each other.

Since champignons themselves are rather tasteless, many housewives advise adding chopped garlic and / or herbs to them when frying.

Potato and pork

If you want to get a full and satisfying meal - learn how to fry potatoes with meat in a pan. Staged preparation is also preferred here. It is better to take pork from the fatty parts of the carcass, then you can do without additional oils, and potatoes will absorb its spirit.

A chunk of meat of four hundred grams is cut into cubes. They are laid in a dry frying pan, and the fire is initially made slow so that the fat is melted. When the pieces are covered with a golden crisp, they are transferred to a separate dish and replaced in a pan with a finely chopped large onion. The frying is cooked to a juicy brownish color and sent to the company for meat.

Now the potatoes are cut into strips - it will take seven pieces for the specified amount of pork ( medium size). If there is already little fat left, it can be diluted with sunflower oil. Potato slices are brought to a ruddy readiness, after which they are combined with the set aside ingredients. Salt, pepper and sprinkled with herbs, the dish can be served on the table.

Delicious pies

Many housewives are not ready to mess with pastries. They have a very simple recipe. How to fry pies with potatoes in a pan quickly and tasty? Here is a very simple dough that even a novice cook can make, as well as a simple filling. The result is just wonderful! Let's deal with the "insides" first. For them, about 500 g of potatoes are boiled in salted water, after which they are hot mashed with a spoonful of butter. Frying is done from a pair of onions, and both components are evenly combined. A quarter of a liter of low-fat kefir is mixed with a little soda, two eggs, a pinch of salt, two tablespoons of refined oil and a spoonful of sugar.

Knead dense, but soft dough(flour will take about half a kilogram). Balls roll from it, which are kneaded into cakes. The pies are being formed. Sunflower oil is well heated in a frying pan, in which a culinary miracle is fried. When an even blush is obtained, the container is covered with a lid, and the pies languish under it for several minutes.

Good day, readers! Today we will replenish our piggy bank of elementary recipes, and at the same time we will deal with another way to process potatoes. We have already learned how to bake it (although there is more than one way and option), when, now we will fry.

But just fried potatoes are a rather boring dish, another thing with mushrooms and onions. Yes, you can even cook it. all year round, because “product” technologies allow us to do this. After all, almost any store can provide us with fresh, frozen, dry and even pickled mushrooms for this recipe.

Do you feel how the aroma of fried potatoes penetrates every corner of your apartment, and how the hiss of oil beckons you to look into the kitchen? Then we start.

Products for fried potatoes with champignons

Potato - 0.8-1kg;
Mushrooms (in our case, champignons) - 300-500 gr.;
Onions - 1-2 pcs.;
Salt, pepper, seasonings;
Greenery.

How to fry potatoes with mushrooms in a pan

You can cook each element of this dish separately if you want to wash several pans later. And you can do it together, but in a certain order, but even here there are drawbacks. It will not turn out crispy, but it will not be less tasty.

1. We put the pan on medium heat, fill the bottom with vegetable oil and while it warms up, proceed to the preparation of products.

2. In any case, we will start by frying the onion. Depending on the size, we take one or two onions, peel them, wash off the remnants of dirt and chop.

It can be in small cubes, it can be straws or even half rings. I advise you to choose the size depending on how you will cut the potatoes. Half rings look good with large pieces of potatoes, in our case, the choice fell on small cubes.

This was enough time for the pan to heat up. We fall asleep onion, fry for 4-6 minutes until a gilded hue (or at least a transparent look), and do not forget to stir occasionally.

3. Not to waste time. Mushrooms fit well into our recipe, a fairly affordable type of mushroom at any time of the year. But no one forbids the use of oyster mushrooms, honey mushrooms or fresh forest mushrooms.

Mushrooms should be washed, peeled (sometimes I remove the dried cut and the film on the surface of the cap, but the caps can not be peeled) and cut into small pieces. 1-2 cm in size, please note that when frying, the mushrooms decrease in size.

By this time, the mushrooms can be added to the onions in the pan. Which is what we do. Stirring, fry them for 12-18 minutes.

4. At this time, we need to prepare the potatoes.

My root crops running water under the tap, using a sponge, peeler or knife, cut off the peel. Rinse potatoes again before slicing.

Usually, potatoes are cut into strips or slices, but as you can see from our photos, cubes are also possible, but the final dish will not be crumbly. The side of the cube is about 1 - 1.5 cm. The straw is cut thinner, so it will be more crispy

a) If you want to fry potatoes with champignons in one pan, then the liquid that forms when frying the mushrooms will interfere with the formation of a crust and the potatoes may turn out to be more stewed than fried. Therefore, you need to fry them longer to achieve the evaporation of excess liquid. And only then add potato wedges. Frying potatoes in this case will take 10-15 minutes.

b) Or do it differently, taking a second frying pan, heat it with the addition of oil, on a fire a little more than average. Pour in potato cubes and fry, stirring occasionally with a spatula, for 10-15 minutes.

You can do it with onions. For example, take two small onions and fry one with mushrooms, and the second with potatoes. After the potato slices are covered with a crust, the fire of the stove can be reduced to medium.

We fried the potatoes separately, then mixed them with mushrooms and onions, that is, we chose both of the two options. If instead of cubes you make slices or straws, or cubes a little bigger size, then the appearance of the finished dish will be more crumbly and familiar than our version.

5. In any case, 5 minutes before the readiness. Salt, season, as fantasy and taste will allow you, and supplement with herbs. The simplest thing that comes to mind is pepper, garlic and dill with green onions. You can also cover with a lid and leave for 5 minutes to steam and brew, if you are not chasing friability and crispiness.

The most delicious period of any dish can be described as "until it's cold", and for fried potatoes this is no exception. In the refrigerator, most often it soaks and loses its crispy properties.

6. To fully enjoy this dish, you can serve it with sour cream.

Dish modification options

If you get bored with the recipe for fried potatoes with champignons and onions, you can use your culinary imagination:

Mushrooms can be anything.

Dried ones must first be washed, soaked and, in some cases, boiled before frying.

Frozen defrost ( The best way defrosting food is transferring it to the refrigerator from the freezer)

Salted and pickled can be eaten without frying.

Very often you can find a recipe in which mushrooms are fried in sour cream, a kind of gravy is obtained. In general, you can experiment with sauces.

You can add vegetables, for example, eggplant or zucchini, tomato and / or bell pepper etc.

Of the spices, nutmeg and paprika are well suited. Just be aware of the strong aromas of some spices, therefore, you need to add them in smaller quantities.

From greens with fried potatoes, basil, oregano, rosemary go well.

The same dish can be prepared with minced meat, meat or fish.

I hope you enjoyed our recipe for fried potatoes with mushrooms and onions.

Bon appetit!

video recipe from the Internet:

One of the most favorite dishes from childhood is fried potatoes with mushrooms. It can be cooked at home, in the country and even in the forest on a fire. There are many recipes for this simple dish; you can fry potatoes with champignons, as well as wild mushrooms. Often potatoes are fried with onions, and mushrooms are stewed in sour cream. Served with sour cream and herbs.

Cooking will take a little time, and even a child will master a simple recipe. In addition, due to the storage characteristics of the products used in the recipe, you can fry mushrooms with potatoes all year round. Such a dish does not have a very high calorie content, but contains a large number of fat, so it is better to serve as a side dish vegetable salad.

Fried potatoes with mushrooms, albeit high-calorie, but very tasty dish

Vegetarian option

The recipe is called vegetarian due to the absence of sour cream in it, a common ingredient in cooking. To reduce calories, fried potatoes are cooked in vegetable oil. To prepare potatoes with mushrooms, you will need:

• 1 kg of potatoes;
• 500 g fresh mushrooms;
• 1 large head of onion;
• vegetable oil for frying;
• salt to taste;
• bunch of greens.

The recipe does not indicate which mushrooms are best suited. You can cook with forest, for example, porcini mushrooms, chanterelles, honey mushrooms or boletus, or with champignons. But this will not affect the calorie content in any way. The most difficult thing in cooking is the preparation of mushrooms.

If you are cooking potatoes with champignon mushrooms, then they must be placed in a colander and rinsed with running water, or you can simply peel them, although this method will take longer. The less moisture the mushrooms absorb, the better.

Separate the caps from the legs and clean upper layer. In forest mushrooms, it is necessary to remove darkened places, if you use mushrooms or milk mushrooms, then it is better to pour over them hot water and rinse several times under the tap.

Peel the potatoes and cut into thin slices across. If the tubers are large, you can cut them lengthwise and chop them into semicircles. Peel the onion and then cut into small cubes. In a deep frying pan, you must first pour the oil, and then fry the onion until golden brown.

When the onion is reddened, place it on a plate. Pour the vegetable oil into the pan again, then add the potatoes and fry until tender, stirring occasionally. If you like crispy fried potatoes, it is better to cook them without a lid and salt a couple of minutes before they are ready.

In a separate frying pan, heat the oil and fry the mushrooms, chopped randomly: in the process of cooking, they will fry and decrease in size several times. You need to fry for 40 minutes.

Mix the prepared mushrooms with potatoes, then pour the onions into the pan. Chop the greens and sprinkle the dish with it. As you can see, the recipe for fried potatoes with mushrooms is not at all complicated. The calorie content of such a dish (per 100 grams) is about 120 kcal.

It will turn out especially tasty if you take forest mushrooms for this dish.

Fried potatoes with fresh mushrooms go well with salted and pickled vegetables, such as cucumbers, cabbage, tomatoes. You can serve it with vegetable salad, lecho or tomato sauce.

If stewed with sour cream, the dish will turn out more tender. You need to add sour cream about 20 minutes after the start of frying. For a pound of mushrooms, 100 grams of sour cream will be required.

Fast cooking, delicious

The recipe, which is performed in several stages and takes less than an hour, will please modern housewives. It is good to fry such potatoes when there is very little time left before dinner or lunch. The recipe is very simple, fried potatoes cooked according to it with fresh mushrooms (most often champignons) are soft and tender. For this dish you will need:

• 1200 g potatoes;
• 200–300 g mushrooms;
• 1 large onion;
• 1 teaspoon of salt;
• vegetable oil;
• 100 g sour cream;
• 1 bunch of greens.

Cut the potatoes into small cubes, mix with mushrooms and fry over moderate heat

Peel the onion, cut into small cubes. Mushrooms (can be cooked with champignons, porcini or other forest species), rinse under running water, clean from damaged areas. Cut into cubes about 1 centimeter. Cut the peeled potatoes in the same cubes.

Put a deep frying pan with a thick bottom on the fire, heat the vegetable oil in it. You can also use butter, but in this case, the calorie content of the dish will increase. Onions should be fried until creamy.

Pour the potatoes into the pan and sweat for 5 minutes. Add mushrooms to it, salt, pour half a glass of water into the pan and cover with a lid. Reduce the fire to a minimum. How much to stew? Within 40 minutes. After that, you can remove the lid and lightly fry the vegetables until golden brown.

Cut greens and sprinkle with it ready mushrooms with potato.

You can slightly change the recipe: instead of water, stew in sour cream. Potatoes with mushrooms and sour cream will be especially tasty. The calorie content is approximately 150 kilocalories per 100 grams.

As you can see, the recipe for cooking mushrooms with potatoes is simple to perform. Regardless of which mushrooms you choose, the dish will turn out to be hearty, tasty, and the calorie content will not be very high.

Potato fried with mushrooms is a traditional Russian dish that few people can refuse. Now, when young potatoes are ripening on the site, and fragrant mushrooms are hiding in the forest, it's time to talk about how to fry them tasty and quickly.

I don’t know about you, but with us a trip for mushrooms is always accompanied by a subsequent frying of potatoes with them. This good tradition started long before my birth and is still maintained. The beauty of this dish is that mushrooms can be used in any form - fresh, dried or frozen. Therefore, you can cook it at any time of the year.

Despite all the ease of preparation, fried potatoes with mushrooms have one small but very important secret. It is better to fry them separately from each other. If you try to save time and put everything in one brazier, you may end up with a sprawling porridge instead of whole mouth-watering pieces. If the cooking time is very short, then you can use two pans, and then combine their contents in one dish.

Menu:

1. Potatoes fried with forest mushrooms and onions

What could be tastier than wild mushrooms?! Only potatoes fried with them. It doesn't matter if you have them - fresh or frozen, because they will turn out equally tasty. It is very easy to prepare this dish. It helps us out when a tasty and satisfying dinner is required in as soon as possible. Try frying potatoes according to this recipe with forest mushrooms. You will surely like it.

Ingredients:

• 4 large potatoes;
• 1 onion;
• 1-2 cloves of garlic;
• forest mushrooms 300-400 grams;
• salt to taste;
• frying oil;
• black pepper to taste;
• you can use sour cream for serving.

Step by step recipe description:

1. Wash and clean the mushrooms. Cut into medium pieces. Boil water and put mushrooms in it. After full boiling, boil for 5-8 minutes. You can boil them whole and cut them up after cooling.

2. Throw the mushrooms in a colander. Wait until the water drains completely.

3. Fry finely chopped onion and garlic in a hot oil pan. After 5 minutes, add the mushrooms, salt and fry until tender. After that, transfer the onion-mushroom mass to another bowl.

4. Add a little more oil to the same pan and fry the potatoes. It will take no more than 5-7 minutes.

5. Add mushrooms to potatoes, salt and pepper to taste. Stir and fry for a couple more minutes.

After that, the dish is ready. It can be served either hot or slightly chilled. Bon appetit!

2. Chanterelles with potatoes in sour cream

If I am lucky enough to have a few forest chanterelles in service, I will definitely fry them with potatoes. It is these mushrooms that go especially well with sour cream. But, like any forest mushroom, they need to be processed before cooking.

Ingredients:

• chanterelles;
• potato;
• bulb;
• sour cream;
• salt and spices of your choice.

Cooking steps:

Adjust the ratio of products yourself, depending on your preferences and the amount of mushrooms.

1. First of all, you need to boil the mushrooms. This will protect you from possible poisoning and getting into the dishes of dirt, grass and insects that could be in them. Before this, the chanterelles must be thoroughly washed and placed in boiling and salted water. After the liquid boils with them, reduce the heat and boil for about 10 minutes. Then fold into a colander and leave until the liquid drains.

2. Cut the onion into medium cubes and fry in oil until golden. This will take approximately 5 minutes over medium heat.

3. By that time, the mushrooms had already cooled down a bit and dried up. They need to be cut into pieces of any size you like. Add to the fry. In this form, fry the mushrooms until golden and appetizing. This will take approximately 10 minutes.

4. Cut the potatoes into strips or large pieces. You need to fry it either in another pan, or in the same one, but it must first be freed from fried mushrooms. As soon as the excess moisture leaves and the potatoes stop hissing so loudly, add the mushrooms to the roaster. Fry on medium power for 10 minutes.

5. Pour in sour cream of your choice. Salt. Stir and heat fully. Then immediately remove from heat. After that, you do not need to stew the dish, it is enough to heat the sour cream.

Now you need to cover the pan with a lid and wait 5-10 minutes. To be honest, this is not easy to do. After all, the aroma of mushrooms has long captured the entire kitchen. But be patient, because the potatoes should brew a little. After that, the dish is completely ready to eat. Bon appetit.

3. Potatoes with meat and champignons

Flavored potatoes with mushrooms and meat can serve as a full-fledged delicious dinner for the whole family. You can use pork, beef or chicken, whichever you prefer. It is better to take not dry meat, with streaks of fat. So it will be juicier. But, if desired, you can use a dietary product.

Ingredients:

• half a kilo of champignons;
• 9-11 potatoes;
• 1 onion;
• a small piece of meat with layers of fat (or without);
• salt and spices to taste

Cooking steps:

1. Cut the meat into small cubes. The onion also needs to be finely chopped.

2. Place the meat in a dry frying pan and wait for the natural juice to evaporate completely. Then add some oil and fry the pieces until golden brown.

3. Fry the onion for 5 minutes in oil. Meanwhile, chop the mushrooms in random order. As soon as the onion is browned, add mushrooms to it. Soon they will give juice. In it, they need to be put out for 10 minutes, with the lid open. During this time, the moisture should evaporate.

4. Fry pre-peeled and chopped potatoes in a separate pan. This will take no more than 10 minutes. Then add meat to it and mix.

5. Combine the mushroom mass with potatoes. Mix, salt and season. Add some oil and simmer for about 5-10 minutes.

The dish is ready immediately after being removed from the heat. Can be served with ketchup, mayonnaise or sour cream. It goes well with vegetables and herbs. Bon appetit!

4. Fried potatoes with butter - a very tasty recipe

Oilers are a great ally of potatoes in the brazier. The dish from them turns out to be very tasty, and most importantly, fast. Try it yourself!

Ingredients:

• 300 grams butter;
• 6-8 potatoes;
• 1-2 medium onions;
• frying oil;
• salt and seasonings at your discretion and taste.

Cooking steps:

1. Rinse the mushrooms thoroughly in cool water. Now they need to be cleaned. The skin must be removed from both the stem and the cap. Peeled mushrooms cut into arbitrary pieces.

2. Boil the pieces in salt water for 10 minutes after boiling. Foam may form during the cooking process. She needs to be removed. Then put the oil in a colander and leave until the water drains completely.

3. Fry finely chopped onions in an oil pan, and then send the mushrooms to it. Fry them together for 10-13 minutes.

4. In another pan, fry the potatoes, with the addition of oil. You can cut it in any way. Roast potatoes for about 5-10 minutes.

Potatoes, after cutting, it is better to transfer to a towel and get wet. So it will get rid of excess moisture and will not stick to the pan. You can notice this after adding it to the oil. It's easier to mix. Such pieces do not turn into porridge, but are appetizingly fried.

5. Combine potatoes with mushrooms in one pan and mix. Salt and season. You can then fry them together for about 5-8 minutes. After that, the dish is ready.

5. Video - How to fry potatoes with mushrooms

I bring to your attention another simple and delicious recipe potatoes with mushrooms fried in a pan. Even a novice cook can cope with the preparation of this dish. You can see the exact and thorough description right in the video. Happy viewing.

For best effect, let it brew under the lid for 10-15 minutes. So all the ingredients will “grab” faster and get saturated with each other.

Potatoes fried with mushrooms - very simple and all favourite dish. It can be prepared for hastily". This makes it very tasty. Potatoes can be used both young and late. Mushrooms can also be of all kinds. The main thing is to carefully choose their variety and process before getting into the pan.