Forest and fried potato stew recipes mushrooms

Forest mushrooms, unlike mushrooms, have a more bright pronounced aroma, so dishes prepared with them have unique, rich taste. From this collection of recipes you learn how to cook wild mushrooms with potatoes and other vegetables, using a pan, slow cooker, or bake them in Oven on a baking sheet or in pots to get a flavorful dish for family dinner or a festive table.

How to cook wild mushrooms with potatoes and others vegetables

Forest mushroom goulash with tomatoes

• Potato – 150 g
• Zucchini – 1 pcs.
• Red onion – 150 g
• Tomatoes – 4 pcs.
• Celery Stalks – 100 g
• Assorted fresh mushrooms – 300 g
• Olive oil – 150 ml
• Rosemary – 2-3 sprigs
• Garlic – 2 cloves
• Marjoram – 2-3 branches
• Bay leaf – 5 g
• Allspice – 5 pcs.
• Mushroom broth – 250 ml
• Dill – 1 bunch
• Salt pepper

Before cooking forest mushrooms with potatoes, all vegetables need to be cut into large cubes. Forest mushrooms peel large slice.

Fry vegetables with mushrooms in olive oil on a strong fire, seasoning with salt, pepper, rosemary and garlic.

Season with remaining spices, pour in broth and darken until readiness.

At the end, season potatoes + with wild mushrooms with salt, pepper and chopped dill.

Oven potato recipes with wild mushrooms

Potato with mushrooms and herbs

Ingredients:

• 1 kg of potatoes
• forest mushrooms (0.5 kg),
• 1 large onion,
• cream (500 ml),
• 1 teaspoon of marjoram and Provencal herbs,
• salt pepper,
• some flour.

Cooking method:

Cut the peeled potatoes into small pieces. We cut forest mushrooms and onions. For frying mushrooms, it is better to cut onions in large half rings, so that he does not sink to the bottom of the pan and does not burn before time. Fried mushrooms with onions in a pan on a vegetable oil and add 2 tablespoons of flour, fry all together. Spread on a deep baking sheet pre-greased with vegetable butter, potatoes, spread the potatoes with mushrooms and onions. Pour cream mixed with Provencal herbs and marjoram, salt, pepper and put in the oven. Bake potatoes with forest mushrooms in the oven until cooked over low heat, the finished dish insist a little under the cover.

Done! It looks great, smells appetizing, and it tastes … try, don’t be disappointed!

Potato with mushrooms under cheese

Ingredients:

• Potato 1 kg
• cheese 150 grams,
• forest mushrooms 600 grams,
• mayonnaise 2 tablespoons,
• an onion or two,
• vegetable oil,
• salt,
• pepper.

Cooking method:

To prepare a dish with wild mushrooms according to this recipe in in the oven, cut the potatoes into small cubes, heat the pan strongly with oil until a characteristic haze appears. Put potatoes and fry until evenly browned, salted and periodically turning over with a spatula. Boil the mushrooms. Chopped onion and separately fry the same until golden brown, add boiled mushrooms and fry all together. Lay in layers in a baking sheet potatoes, mushrooms with onions, on top three hard cheese and put in oven for 20 minutes. Can be added to potatoes and wild mushrooms, baked in the oven, garlic and herbs.

Stewed potato recipes with wild mushrooms in a slow cooker

Potato with pork and wild mushrooms in slow cooker

Ingredients:

• Pork – 1 kg (preferably fillet with a minimum of fat and lived)
• Potato – 600 Gram
• Porcini mushrooms (forest) – 400 Gram
• Bouillon – 750 Gram (can be replaced with water)
• Butter – 50 Gram
• Onion – 1 Piece (large)
• Sour cream – 1 To taste
• Spices – To taste
• Hard cheese – 30 grams

1. In melted butter, fry the crushed mushrooms and bow. You can in the pan, you can immediately in the slow cooker in the mode “Frying.” If cooked in a pan, transfer the mixture to the bowl slow cookers along with oil residues.
2. Next is a layer of potatoes. Spices to taste. I sprinkled with cheese and in the “Extinguishing” mode, I waited 15 minutes for it to melt slightly, and the potatoes were softer.
3. On top of the cheese we spread a layer of meat. Spices to taste. Fill in broth, but so that it does not yet reach the top of the meat.
4. Now – a layer of the remaining potatoes. Salt it a little pour sour cream and the remaining broth. In the “Extinguishing” mode set the timer for two hours.

Forest mushrooms stewed with potatoes should cool slightly. Then take out the crock-pot from the bowl, cut and serve!

Potato with mushrooms and carrots in a slow cooker

Ingredients:

• Potato – 500 g
• Mushrooms – 300 g
• Onion – 1 piece
• Carrots – 1 piece
• Salt – 1 pinch
• Pepper – 1 pinch
• Spices or dried herbs – 1 pinch (any to taste)

Recipe for potatoes with wild mushrooms in a slow cooker quite simple. The presence of kitchen appliances can turn cooking a real pleasure.

1. First you need to wash, dry and peel the potatoes. Cut it into small pieces and put on the bottom of the bowl slow cookers.
2. Peel the onion and cut into small cubes. Share on potatoes. Peel and grate the carrots on a medium grater. To lay out next layer. Wash, dry and cut mushrooms thin slices. Send to the slow cooker. Add salt, pepper, favorite spices and put on stewing mode for 30 minutes.
3. If desired, vegetables can be pre-fry with a little the amount of vegetable oil in the Baking mode and only then add potatoes and put stew. Also in the multiwark bowl you can add additional vegetable oil or add a little water.
4. After 30 minutes, mix the potatoes thoroughly with forest mushrooms right in the slow cooker and simmer until tender yet 20-30 minutes (depending on the size of potatoes and mushrooms). Also if desired, you can add tomato sauce or sour cream.
5. When the stew potato with wild mushrooms in the slow cooker is ready, it can be sprinkled with fresh herbs or grated cheese and can be served to the table.

Forest mushrooms with stewed potatoes and meat in pots

Pork roast in a pot

Ingredients:

• Pork – 300 grams
• Potato – 400 Gram
• Forest mushrooms – 200 grams
• Carrots – 2 Pieces
• Onions – 2 Pieces
• Garlic – 3 Cloves
• Hard cheese – 200 grams
• Butter – 200 Gram
• Salt and Pepper – To taste
• Sour cream – To taste
• Dill – To taste
• Curry – To taste

Before cooking forest mushrooms with potatoes in pots, wash onions and carrots, peel and fry in butter until half-preparedness. Separately, fry chopped pork (salt, pepper and curry to taste) and mushrooms. Peel and chop potatoes cubes.

Put the fried pork at the bottom of the ceramic pots. From above put potatoes, salt and fill with water to cover it completely. Next, spread the frying and mushrooms, add a little more salt and pepper. Sprinkle with grated cheese.

Cover the pots and place in the oven for 40 minutes, temperature is 200 degrees. When serving, add to each pot of potatoes and wild mushrooms a serving of sour cream and finely chopped dill. Enjoy your meal!

How to fry forest mushrooms with potatoes on in the pan

Potato balls with mushrooms

Ingredients:

• Potato – 500 Gram
• Mushrooms – 300 Gram
• Onion – 1-2 Pieces
• Egg – 1 Piece
• Salt – 1 Pinch
• Pepper – 1 Pinch
• Breadcrumbs – 1 cup
• Vegetable oil – To taste (for deep fat)

It is very convenient to cook such potato balls with mushrooms in home conditions from the last day, for example, mashed potatoes. This will reduce the cooking time, and allow you to serve potatoes in more interesting view. But first things first.

1. First, peel the potatoes, cut them into medium slices, pour boiling water and send to the stove.
2. After boiling, salt and cook over medium heat until readiness.
3. In parallel, you can do the filling. Clean and Wash mushrooms, cut them into small cubes.
4. 4 Peel, chop, and put on the pan with a small amount of vegetable oil. Saute until transparency.
5. Lay out the mushrooms. Salt and pepper to taste. Fry on medium heat, stirring occasionally, until cooked. Remove from heat and cool. If desired, add fresh greens to the filling, eg.
6. Drain the potatoes, mash in mashed potatoes. I do not add oil I recommend that it is more convenient to sculpt balls, but spices with desire – just right. Cool the mash properly.
7. In a small deep dish, beat the egg with a pinch with a fork salt.
8. Pour breadcrumbs into a separate bowl.
9. Take a small amount of mashed potatoes, put it on your palm flat cake. In the center, place a spoonful of filling.
10. Gently close up to form a ball.
11. Dip in the egg and bread on all sides.
12. When you blind all the balls in this way, warm the vegetable oil.
13. Dip the blanks in oil, fry until golden brown.
14. Carefully remove with a slotted spoon and lay on paper towel.

Serve balls with potatoes and wild mushrooms, fried on in a pan with vegetables or sauce. Enjoy your meal!

Braised potato with mushrooms and sour cream

Ingredients:

• Potato – 1 Kilogram
• Mushrooms – 400-500 grams (any forest, or champignons, or oyster mushrooms)
• Onions – 1 Piece
• Garlic – 2-3 Cloves (optional)
• Sour cream – 100-150 grams
• Salt – 1 Teaspoon (to taste)
• Ground black pepper – 2 Pinch
• Dry aromatic herbs – 2-3 pinch (dry dill, parsley, basil, provencal herbs – to your taste)
• Vegetable oil – 2 Tbsp. spoons

Before you properly fry forest mushrooms, cut potatoes into fairly large pieces – you can cubes, you can chop. Put the potatoes in a pan and pour water so that it is slightly covered potatoes. We put the cook until half ready, add the floor teaspoon of salt when the potatoes boil.

Wash my mushrooms and chop together with finely chopped onions send to a pan with vegetable oil to fry.

Add spices, chopped garlic and a pinch of salt, mix and fry for another 2-3 minutes. Mushrooms can fry until crusty, but you can only until the excess liquid evaporates, you decide.

We spread the fried mushrooms to the semi-finished potatoes. Mix.

Add sour cream and simmer over low heat until cooked. potatoes. We taste, if necessary, forest mushrooms with potatoes fried according to this recipe, add.

Fried potatoes with wild mushrooms in a pan

Fried potatoes with wild mushrooms and onions

Ingredients:

• Potato – 1 Kilogram
• Forest mushrooms – 300 grams
• Onion – 1 Piece
• Chives – 1 Bunch

Peel the potatoes and onions, rinse under water. On the put the diced onion into the pan. Fry it until golden color.

Add the potatoes, cut into strips. Fry until crisp.

While the potatoes are fried, cut our forest mushrooms in large records. Fry the forest mushrooms in a separate pan in oil. Cooking time – 20 minutes. Do not cover with a lid.

Mix potatoes and mushrooms. Add spices, green onions and salt. The dish is ready!

Fried potatoes with dried mushrooms

Ingredients:

• Potato – 5-6 Pieces
• Fresh (forest) mushrooms – 200 Gram
• Dried (forest) mushrooms – 80-100 grams
• Oil – To taste
• Spices – To taste
• Garlic – 2-3 Cloves
• Onion – 1 Piece
• Greens – 80 Grams

Before frying forest mushrooms, wash my potatoes and cut into strips. Dice the onion. Fry in oil.

We remove the onions from the pan, the remaining oil will be used then. Fry the potatoes in it. Separately fry fresh forest mushrooms.

Add porcini mushrooms to them – for richness and aroma.

Finely chop the greens. Add onions, mushrooms and greens to the potatoes. Salt and pepper. Fry a couple more minutes. That’s all! Our fried potato with wild mushrooms and onions is ready.

Fried potatoes with wild mushrooms: recipes with photos

Fried wild mushrooms

Ingredients:

• Fresh (forest) mushrooms – 800 Gram
• Potato – 1 Kilogram
• Onions – 160 grams
• Vegetable oil – 100 grams
• Salt – To taste

So, fry potatoes with wild mushrooms. To do this, mushrooms need peel, peel the hats from the butter and russula, boil in salt water for about 15 minutes, removing the foam.

Put in a colander, let the water drain. Sauteed mushrooms in oil over medium heat, closing the lid, for about 10 minutes. Cut onions and potatoes, add to mushrooms, fry for 7-8 minutes over high heat until rosy crusts. Then we reduce the fire, add salt and simmer until ready 10-15 minutes. Our fried forest mushrooms are ready! Can decorate greens before serving. Enjoy your meal!

Potatoes with onions in a pan

Ingredients:

• Potato – 0.5 Kilogram
• Onion – 1 Piece
• Garlic – 3-4 Cloves
• White forest mushrooms – 300 Grams
• Salt, Pepper – To taste
• Cooking Oil – To taste
• Greens – 30 Grams

Wash, peel and cut the potatoes into strips. Dice the onion. Garlic cloves and thinly.

Fry garlic and onions until golden brown. Put off a separate plate – now the oil has a smell of onion, and the latter does not burns out.

Now we start to fry the potatoes. Do not salt it right away, and then will turn into porridge. Fry over high heat until crusty first.

Then we reduce the fire and cover the potatoes with a lid. Till potato comes, cut mushrooms. Fry them separately. Finely chop the greens.

Mushrooms, onions, garlic and herbs are added to the potatoes, well mix and fry for a couple of minutes.

Ready potatoes, fried with onions in a pan, serve, salt and pepper. You can add more fresh vegetables. Have a nice appetite!

Look at the photo for recipes of potato dishes with forest mushrooms presented above:

Fried potatoes with wild mushrooms and onions in a pan

Chanterelles with fried potatoes

Ingredients:

• Chanterelles – 500 Gram
• Onions – 2 Pieces
• Potato – 6 Pieces
• Salt – To taste
• Pepper – To taste
• Vegetable oil – To taste

To cook potatoes with wild mushrooms, fried on in a frying pan, chanterelles thoroughly wash and clean from forest debris. Then you need to boil the mushrooms in salted water, it will take you 15-20 minutes. Finely chop the onions and fry on the vegetable oil until soft, then add chanterelles to the pan, salt and pepper. Fry for 15 minutes, stirring constantly.

While the chanterelles are fried, boil the potatoes in salted water, with ready potatoes, drain the water and add it to the pan, mix. We fry potatoes with wild mushrooms according to this recipe 2-3 minutes.

Fried butter with potatoes

Ingredients:

• Potato – 500 Gram
• Butter – 300 grams
• Onions – 1 Piece
• Vegetable oil – To taste (for frying)
• Salt – To taste
• Pepper – To taste

1. For cooking fried potatoes with wild mushrooms rinse thoroughly, remove the skin from the hats.
2. Cut the mushrooms into pieces, small can be left whole.
3. Then cut the potatoes into slices.
4. Finely chop the onion.
5. Fry the butter in vegetable oil until all the liquid is will evaporate.
6. When there is no liquid left, add vegetable oil, put onions in the pan. Fry for another 5 minutes, periodically stirring.
7. Fry the potatoes in another pan until cooked.
8. Put the fried potatoes in a pan with mushrooms and onions. Salt, pepper to taste. Mix everything. Leave on the stove for another a few minutes.
9. Ready fried potatoes with wild mushrooms decorate with herbs and serve to the table. Enjoy your meal!

Potato stew with wild mushrooms in sour cream

Potato stew with mushrooms

Ingredients:

• Potato – 1 Kilogram
• Champignons – 300 Grams
• Sour cream – 200 grams
• Onions – 1 Piece
• Salt, Pepper – To taste
• Water – 500 Milliliters

My champignons are frozen. They are already sliced. If you take fresh – chop them coarsely.

Diced peeled young potatoes.

Put potatoes in a pan and pour boiling water. Important to remember, that the level of potatoes should be 2 fingers below the water level. Excess water just boils potatoes, and we need it to be stewed. Once the potatoes begin to boil, add salt to taste.

Chop onions. In vegetable oil fry the onions.

Then add mushrooms and fry all together.

As it is stewed, water will be respected and almost no potato will stay. Add mushroom roast to the finished potato and stew all together 10 minutes. Add sour cream and simmer for another 5 minutes.

Serve forest mushrooms with potatoes in sour cream to the table hot.

Braised potato with mushrooms and sour cream

Ingredients:

• Potato – 1 Kilogram
• Mushrooms – 400-500 grams (any forest, or champignons, or oyster mushrooms)
• Onions – 1 Piece
• Garlic – 2-3 Cloves (optional)
• Sour cream – 100-150 grams
• Salt – 1 Teaspoon (to taste)
• Ground black pepper – 2 Pinch
• Dry aromatic herbs – 2-3 pinch (dry dill, parsley, basil, provencal herbs – to your taste)
• Vegetable oil – 2 Tbsp. spoons

1. We clean the potatoes, cut them into fairly large pieces, you can cubes, you can cubes. Put the potatoes in a pan and pour water to lightly cover the potatoes. Set to cook until half-finished, add half a teaspoon of salt when the potatoes boils.
2. Wash my mushrooms and chop together with finely chopped onions send to a pan with vegetable oil to fry.
3. Add spices, chopped garlic and a pinch of salt, mix and fry for another 2-3 minutes. Mushrooms can fry until crusty, but you can only until the excess liquid evaporates, you decide.
4. We spread the fried mushrooms to the semi-finished potatoes. Mix.
5. Add sour cream and simmer over low heat until cooked. potatoes. Try potatoes with wild mushrooms, stewed with sour cream taste, add salt if necessary.

Forest mushroom roast with potatoes

Home-made mushrooms roast

Ingredients

• 500 g pork
• 400 g of forest mushrooms
• 1 kg of potatoes
• 2 large onions
• 2 sweet peppers
• 5 tbsp. l homemade cream
• olive oil
• spice:
• Bay leaf
• ground coriander
• pepper mixture
• ground ginger
• salt

To cook roast forest mushrooms with potatoes, in a pan you need to pour in a little olive oil. Cut the meat into small pieces. Onion half rings. Fry meat with onions and spices in pan over medium heat—

Sweet pepper cut into a medium cube and add to the meat. Stew about 10 more minutes—

For cooking stewed potatoes with meat, chop forest mushrooms rather large pieces. Add mushrooms to the meat and continue. extinguish under a closed lid for about 20 minutes—

Cut the potatoes into cubes, add to the pan. Add cream, salt and simmer under a closed lid until tender.

Mushroom soups with wild mushrooms

Mushroom soup with potatoes

Ingredients:

• Forest mushrooms – 500 grams
• Potato – 600 Gram
• Carrots – 150 grams
• Onions – 150 grams
• Bay leaf – 2 Pieces
• Salt – To taste
• Ground black pepper – To taste
• Water – 3 Liter

Boil 3 liters of water. Coarsely chopped and washed mushrooms and add them to the water, salt and pepper. Cook for 20 minutes.

Peel and wash the onions and carrots. Chop the onion with a knife. Grate carrots on a grater.

Wash the potatoes, peel and cut into cubes or cubes. Add it to the mushroom broth and cook for 8 minutes.

After that, throw onions and carrots into the soup. Cook on medium fire for about 20 minutes. Add 15 minutes bay leaf and salt the soup. Do not forget to pull the laurel, serve hot potato and wild mushroom soup.

Mushroom soup with pumpkin and potatoes

Ingredients:

• ¼ cup barley or rice
• 1 white onion or leek
• 2 potatoes
• Celery root
• 1 carrot
• 2-3 cloves of garlic
• 40-50 g of dried mushrooms
• 0.5 kg pumpkin
• Salt, black pepper
• Parsley
• Provencal herbs

Cooking method:

1. Rinse the barley and soak in the evening in cold water. On the boil barley next day 30–40 minutes with ½ onion, carrots and celery root. If the soup is made with rice, then the rice is added to vegetable broth along with frying.
2. Soak mushrooms in boiling water in the evening. Boil the next day mushrooms with salt no more than 15 minutes. Separate water separately in the pan.
3. Fry ½ onion, root in olive and butter celery, carrots, garlic, whole diced pumpkin, potatoes and all chopped mushrooms for 15 minutes. Salt add black pepper and provence herbs.
4. Add roasting to barley with vegetables, add boiling water, with salt needed. Cook for 10 minutes. Add mushroom broth and cook another 5-10 minutes.
5. Season the soup with parsley and fresh garlic.