To prepare delicious mushroom dishes, you can use pickled, and frozen, and dried forest products. But the easiest cook fresh mushrooms, especially if they have already been washed and peeled forest litter. Here you will learn how to fry fresh mushrooms with potatoes and how to cook delicious ingredients from these dishes in the oven and slow cooker.
Fresh Mushroom Soup
- 0.5 kg mushroom assortment of fresh mushrooms
- 1 large onion
- 1 carrot
- 3-4 potatoes
- 4-5 cloves of garlic
- Provencal herbs
- Salt, black pepper, thyme
- Parsley dill
- 0.5 cups of pearl barley or rice
1. Peel, rinse, chop and mushrooms boil for 15 minutes in salted water. Throw it in a colander. Mushroom save the broth.
2. Rinse and soak barley from the evening in cold water. The next day, boil barley for 30-40 minutes with ½ bulbs, carrots, garlic.
If the soup is made with rice, then the rice is added to the vegetable broth along with frying.
3. Fry ½ onion, carrots, garlic and all boiled mushrooms for 15 minutes. Salt, add black pepper and thyme.
4. Combine the roasting with barley and vegetables. Finely chop the potatoes and add along with the frying. Add water, salt and black pepper, if necessary, as well as 0.5–1 tsp. Provencal herbs. Cook for 10 minutes. Pour in mushroom broth and cook a few more minutes. Remove the resulting foam from the soup.
5. Season fresh mushroom soup with potatoes grated garlic and parsley with dill.
How to cook fresh mushrooms with potatoes in a slow cooker
Potato with mushrooms in a slow cooker
- Potato – 700 gr.
- Fresh forest mushrooms – 700 gr.
- Onions – 1-2 pcs.
- Vegetable oil – 3 tbsp.
- Salt, ground black pepper
For cooking fresh mushrooms with potatoes used multicooker “Panasonic 18” (4.5 liter bowl, power 670 W).
Boiled porcini mushrooms are not necessary, just wash them and clean a little. Cut the prepared mushrooms into pieces and put in a bowl multicooker with a small amount of vegetable oils.
Fry in the “Baking” (Frying) mode, stirring occasionally, with the lid open so that excess liquid evaporates for about 10 minutes.
Then add the onion, chopped in half rings, mix and fry for a few more minutes.
Peel potatoes, cut into small cubes. I, as always, I use the Niser-Dyser vegetable cutter, with which you can very cut vegetables quickly, conveniently and beautifully.
Season potatoes to taste, mix.
Close the lid and cook in the “Baking” (Frying) mode 20-30 minutes, sometimes opening the lid and stirring the contents shoulder blade.
Fragrant fresh mushrooms with potatoes cooked by this recipe, ready!
Potatoes with mushrooms
- Sliced mushrooms – 500 gr.
- Potato – 8 pcs.
- Large onion – 1 pc.
- Butter – 50 gr.
- Black pepper, salt, spices
To cook fresh mushrooms with potatoes in a slow cooker Mulinex, select the Extinguishing program. I love cook with fresh chanterelles, especially since in summer you can buy them almost everywhere.
Fry onions in a slow cooker in ghee. Add mushrooms, potatoes and pour two glasses of water. Season, add salt, pepper, spices and set to cook on Extinguishing program for 40 minutes.
After the beep, spread the potatoes with fresh mushrooms on plates and sprinkle with fresh herbs. Enjoy your meal!
Chips with mushrooms and onions in multicooker
- Mushrooms – 120 g.
- Potato – 500 g.
- Onion – 2 pcs.
- Salt – 3 g.
- Spices to taste
- Butter – 10 g.
- Vegetable oil – 10 ml.
Mushrooms, in fact, you can take any, but not in season mushrooms – these are the only mushrooms that you can buy fresh. And with fresh mushrooms do not compare any frozen.
Before cooking fresh mushrooms with potatoes on this to the recipe, in a heated multivark lower a piece of oil and fry mushrooms, there we throw finely chopped onions. Best fried mushrooms in butter – this will make their taste and aroma brighter. By the way, if you use ceps, then by change the colors you will realize that they are already fried – dark brown hats brighten to golden color. Slightly add salt to the mushrooms and add potatoes to them. By the time of roasting mushrooms, potatoes are already peeled and cut into medium cubes. We put “Baking” for 30 minutes (total cooking time 45 minutes).
Fresh mushrooms with fried potatoes according to this recipe can be cooked with open or closed lid – you decide, it depends on Do you want a crispy crust or soft, slightly stewed potatoes. Tasty and so and so. Stir slightly while cooking potatoes if you want it to fry on all sides. Salt the finished potatoes at the very end – otherwise it will fall apart in cooking process. We spread it in ceramic dishes – in ideally with a lid – with thick walls, retaining heat, decorate sprig of rosemary – it will give the dish a delicate coniferous aroma. We give a little dish of potatoes with fresh mushrooms, cooked according to this recipe, “ripen”, and serve.
Fresh mushrooms with potatoes in the oven
Potato casserole with minced meat and mushrooms
- 0.5 packet mashed potatoes Rolton
- 2 eggs
- 500 g minced meat
- 2 large onions
- 300 g fresh champignons
- cooking oil
- salt pepper
Prepare mashed potatoes according to the instructions (look at box), add 2 raw eggs there. Put half cooked mashed potatoes on the bottom of a greased form.
Slightly fry the onion, add the minced meat, fry until tender, salt and pepper. Put the minced meat in mashed potatoes.
Cut mushrooms, fry. Put on the stuffing.
Put the rest of the mashed potatoes, smooth it. Bake fresh mushrooms with potatoes in the oven, preheated, up to 200 degrees, 30-40 minutes.
Potatoes in the oven stuffed with mushrooms and cheese
- 4 large potatoes
- 250 g dried bacon, sliced
- 4 tbsp butter
- 1 large onion, finely chopped
- 1/2 cup finely chopped fresh mushrooms (white)
- 1/2 tsp ground red hot pepper
- 1 tsp garlic seasoning
- 1 tsp ground black pepper
- 1 tsp chopped green chives
- 1 tsp salt
- 250 g sour cream
- 250 g grated cheese
- 1 tsp breading or dry breadcrumbs
To cook potatoes with fresh mushrooms, oven Preheat to 200 C. Use a fork to pierce the potato skins.
Bake potatoes without covering for about 1 hour, or until preparedness in a preheated oven.
Put the bacon in a large deep skillet. Fry on high heat until the bacon is evenly browned. Drain the fat crumble and set aside.
Melt butter in a large saucepan over medium heat. Mix onions, mushrooms, red pepper, ground garlic, black pepper, green onions and salt. Slowly simmer, stirring occasionally, until onion will become soft.
Cut the baked potatoes and, keeping the skins intact, scrape medium-sized pulp into a bowl. Add a retouched onions with fresh mushrooms and sour cream. Put 1/2 cheese and continue mix until everything mixes well.
Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, remaining cheese and crumbs from bacon.
Return the potatoes to the preheated oven and keep baking for about 15 minutes until the cheese melts, and the filling is not lightly browned.
Recipes on how to fry fresh mushrooms with potatoes
Fried potatoes with honey mushrooms
You will need:
- Honey mushrooms (fresh) – 700 g;
- Onions – 1-2 heads (depending on size);
- Potato – 5-6 tubers;
- Fat sour cream – 1 tbsp;
- Spices and seasonings – to taste;
- Butter and vegetable oil for frying.
Rinse and peel the potatoes, cut them in your favorite way (best with straws or thin semicircular slices). Finely chop onions. To fry potatoes with fresh mushrooms, boil honey (if they are fresh) for several minutes. So they will release all harmful substances, but at the same time they will not will be able to take them back. Mushrooms also cut into medium slices; Melt the butter in a separate pan. Send to him onions and pass until golden brown. Then add mushrooms and fry over medium heat, constantly stirring.
After 5–7 minutes, add sour cream in the pan, mix again, cover, make a small fire and simmer another 10 minutes
In the meantime, tackle the potatoes. Preheat in large skillet vegetable oil. You can add onion or garlic to it, if you like it. Put the potatoes in the container, make strong fire and fry until golden brown from all parties. You can then cover the pan and give the potatoes to get there. A few minutes before readiness, when the root crop is already will become soft inside, introduce salt and spices to it, intensely mix;
Combine the mushrooms with potatoes in a pan, mix, flavor finely chopped herbs, cover and give a little to insist.
Your meal is ready! Sour cream will be a great tender addition to fresh mushrooms fried with potatoes, but if you don’t like it, just exclude the product from the recipe. Fried mushrooms with potatoes will good on their own, without additional refueling.
Fried potatoes with mushrooms in sour cream
- 6 medium sized potatoes
- 3 tbsp butter
- 250 g fresh champignons
- 4 tbsp sour cream
- salt and pepper
- 1 bunch fresh parsley
- 3 cloves of garlic
Boil the potatoes for 2 minutes in the microwave (cover with a lid).
Then, cut it into circles (you can not clean it).
To fry fresh mushrooms with potatoes, in a pan you need heat butter. Add potatoes and fry on sure fire until crusty.
Fresh mushrooms, cut into slices, or if they small, just 4 parts. Mushrooms do not need to be washed. Add mushrooms to potatoes and fry for a few more minutes.
Add sour cream, salt, pepper, cover and simmer 5-10 minutes.
A couple of minutes before cooking, add finely chopped parsley and garlic.
How to fry fresh mushrooms with young potatoes
- 500 g of mushrooms (chanterelles, white)
- 1 onion
- cooking oil
- 6-7 young potatoes
- salt pepper
- 2 cloves of garlic
- some fresh dill
Peel and finely chop the mushrooms. Chop the onion. On the vegetable in oil, fry the mushrooms with onions for about 15 minutes.
Then add chopped potatoes. Fry fresh mushrooms with potatoes for about 20 – 25 minutes.
Potatoes often do not mix, so as not to smash. Salt and season with pepper at the very end of cooking. Add to fried potatoes with fresh mushrooms cooked according to this recipe, chopped garlic and dill, mix and serve.
How to cook fresh porcini mushrooms with potatoes
Potato with mushrooms in the oven
- 6-7 potatoes
- 300 g of mushrooms (preferably white)
- 1-2 bulbs
- cooking oil
- salt pepper
- 200 g sour cream
- a pinch of nutmeg
- 1 cup cream or 1 cup milk + 2 tbsp. mayonnaise
Peel potatoes, cut into very thin slices, pour cold water so that the potatoes do not darken.
Before cooking fresh porcini mushrooms with potatoes, you need to vegetable oil fry the onions. Take your time and fry slowly under the lid until the onions become completely transparent and will become caramelized and become golden. Then add chopped mushrooms, stir, fry for about 10 minutes, stirring, until the liquid released from the mushrooms completely evaporates.
In a pan with mushrooms add sour cream, salt, season pepper and mix. Stew for 5-10 minutes.
Put potatoes in a baking dish, salt, pepper, add nutmeg. Top with mushrooms and sour cream.
Sprinkle with cheese or put thin slices on top. To the potatoes baked and became quite soft, I pour the potatoes 1 a glass of cream or 1 glass of milk mixed with 2 tbsp. mayonnaise. Put potatoes with mushrooms and cheese in the oven, preheated to 200 C. Bake for 45-50 minutes. Enjoy your meal.
- Potato – 1 kg
- Fresh white mushrooms – 500 g
- Smoked meat – 250 g
- Onions – 1 pc. (60 g)
- Carrots – 1 pc. (60 g)
- Butter – 60 g
- Hot red pepper – 40 g
- Bay leaf – 2 pcs.
- Black peppercorns – 5-6 pcs.
- Ground black pepper
- Dry basil
- Mushroom broth – 250 ml
- Cream 10-15% – 250 ml
- Parsley and dill greens – 2 branches each
Mushrooms must be cleaned, washed. Be sure to cut off part of the leg, because summer mushrooms, even the smallest, can be wormy. I don’t cut small mushrooms, but larger ones I cut in half. Boil the mushrooms for 20 minutes. Take out the mushrooms, mushroom broth save.
Finely chop the onion and grate (or cut) the carrots into strips. Passage them in butter.
Add mushrooms and simmer over low heat for 10 minutes. Salt and pepper to taste.
Peel and slice potatoes. Throw it in boiling water salted water for 5-7 minutes. Then drain the water. Potatoes boil so that the dish cooks faster in the oven. Raw potatoes are cooked for a long time.
Clear hot peppers from seeds and cut into small cubes.
Cut smoked meat into thin slices.
You can take one large pot or arrange everything in portions to the pots. I cook in a large clay pot.
Put bay leaves and peas on the bottom of the pot.
Arrange the pieces of meat. Then put half potato and sprinkle it with basil and chopped red hot pepper. Put half the mushrooms with vegetables on the potatoes.
And again, meat, potatoes with basil and pepper, mushrooms. Mix mushroom broth with cream, salt a little and pour in the contents potty.
Cover the pot and place in the oven. Stew the liver 40 minutes at 180 degrees (not including oven heating time).
Sprinkle the cooked liver with greens. Serve in a pot, where everyone can take their own appetite. You can cook for the liver a fresh vegetable salad.