Many housewives claim that potatoes with mushrooms in a cauldron it turns out much tastier than in the pan. Thanks thick the walls of this dish the ingredients can languish for a long time in their own juice, and the most interesting thing is that the taste of all components will remain unchanged. Fried potatoes with mushrooms in cauldron, never burns, and the dish will definitely turn out very tasty and fragrant.
Recipes of fried potatoes with mushrooms in a cauldron
Champignons with potatoes in a cauldron
- Champignons – 600 g,
- potatoes – 500 g
- onions – 300 g,
- vegetable oil – 80 ml,
- soy milk – 100 ml,
- vegetable broth – 100 ml,
- marjoram, basil, paprika,
- salt and pepper to taste.
To cook potatoes with mushrooms in a cauldron, champignons washed, cut into four parts, sprinkled with pepper and salt, leave for 10-20 minutes, then fry using half the oil, with washed, peeled and finely chopped onions 5-7 minutes.
Potatoes are peeled, washed, diced and fried on the remaining oil until half ready. Then lay the potatoes and mushrooms in layers in a cauldron, pouring each layer with spices, add soy milk, pour the vegetable broth so that it barely covers the potatoes and mushrooms, and stew for 40-50 minutes. Sprinkle the dish 10 minutes before cooking. remaining greens.
Stewed potatoes with champignons and green peas
- Champignons – 250 g
- green peas – 100 g
- potatoes – 200 g
- onions – 150 g,
- vegetable oil – 50 ml,
- greens of dill, parsley and cilantro – 1 bunch each,
- salt and ground red pepper to taste.
Mushrooms are washed, cleaned, finely chopped, spread in a cauldron, pour 700 ml of water and simmer for 20 minutes. Then add purified washed and finely chopped onions, vegetable oil, sprinkled with salt and pepper and stew for another 15 minutes.
Wash potatoes, boil in their skins, then peel, cut cubes and put in a cauldron. Add green peas, washed and finely chopped greens and stew for another 7 minutes. Potatoes with mushrooms in The cauldron according to this recipe is tastiest.
Fried potatoes with mushrooms and bacon in cauldron
- potatoes – 800 g
- champignons – 300 g
- onion – 2 pcs.
- eggs – 3 pcs.
- bacon – 80 g
- salt, pepper, cumin – to taste
- green onions to taste
Peel and cut potatoes in circles. Mushrooms cut slices, onions – slices, bacon – thin slices. Eggs lightly beat, salt, pepper and season with ground chili and caraway seeds.
Slices of bacon put in a cauldron and fry until crispy state, put them on a plate. Fry mushrooms in fat from bacon and put it on a plate too. Add vegetable oil to the cauldron and fry the potatoes until almost ready, add salt. Add onion and fry for another 5 minutes. Add mushrooms and bacon, mix.
Spread the egg mixture evenly on top, put the cauldron on small fire for 5-7 minutes without stirring. Sprinkle ready potatoes with green onions. Such potato cooking is good Suitable for outdoor dining.
How to cook stewed potatoes with mushrooms in a cauldron
Braised potato with mushrooms
Ingredients for Cooking Stewed Potatoes with mushrooms:
- potatoes – 1-2 kg
- mushrooms (e.g. fresh champignons) – 300-400 g
- onions – 1-2 pcs.
- carrots – 1-2 pcs.
- garlic (optional) – 2-3 cloves
- vegetable oil – for frying
- bay leaves, salt, peppercorns, spices – to taste
The recipe for stewing potatoes with mushrooms:
Peel the potatoes, rinse with water and cut into small slices. Put the potatoes in a cauldron, pour cold water so that so that the potatoes are almost completely covered, and put on Fire.
Rinse the mushrooms thoroughly with water, drain and chop. in small pieces.
Peel, rinse and grate the carrots. Onion peel, rinse and cut the onions into small cubes.
Heat the pan with vegetable oil. Fry the onion first until soft, then add carrots, mix and continue fry over medium heat. Add mushrooms at the end and fry until until the liquid evaporates. Salt and pepper.
When the potatoes boil, add bay leaf and pepper to it sweet peas. Optionally can also be added to the cauldron. peeled and washed garlic, passed through a press. When potatoes begin to become soft, add to it in a cauldron mushrooms fried with onions and carrots, mix, add salt and spices to taste. If necessary, add a little more water. Cover up cauldron lid and simmer over low heat until cooked, stirring occasionally. Potato stewed with mushrooms in a cauldron, ready!
Mushrooms with potatoes
- Mushrooms (porcini, boletus, boletus) – 200 g,
- potatoes – 150 g
- onions – 150 g,
- vegetable oil – 40 ml,
- salt and pepper to taste.
The mushrooms are washed, cut in half and fried in a cauldron in heated oil until half cooked. Washed are added to the cauldron, peeled and chopped potatoes, peeled, washed and finely chopped onion, sprinkle with salt and pepper and stew for 30 minutes.
Stewed potatoes with mushrooms
For a stew of potatoes to us will need:
- potatoes – 1.2 kg;
- champignon mushrooms – 570 gr;
- salt pepper;
- water – 0.25 ml;
- parsley dill;
- butter – 2 tbsp.
A recipe for stewing potatoes with mushrooms:
Wash the mushrooms thoroughly (rinse with boiling water and then thoroughly wash under running water) and cut them into small pieces. Moreover, the smaller they are, the less time it will take for them cooking.
Peel the onion, wash and chop it.
Melt butter in a cauldron (just big pan). Fry a little chopped onion here. Not sauté, namely, lightly fry before laying mushrooms.
Add mushrooms and fry for about ten minutes. (this is for champignons. 3-5 minutes with frozen mushrooms or already boiled)
Peel the potatoes, wash and cut them into small cubes.
Add chopped potatoes to the mushrooms. Mix.
Pepper, salt and mix.
Add water. Bring to a boil (Amount of water – by level potatoes, approximately).
To put out potatoes with mushrooms in a cauldron over low heat, it will take 25 to 30 minutes. Wash and chop the parsley and dill.
Add chopped greens to the cauldron. Stew for 5 minutes.
Stewed potatoes with mushrooms ready. Serve hot.
At this point, the main course is usually ready. If not, do not trouble, in a cauldron stew potatoes will remain hot for a long time. By the way, it will become even tastier.
When serving potatoes with mushrooms, the dish can be decorated with greens and add sour cream, or limit yourself to what goes to meat the dish.
Potato stew recipe with meat and mushrooms in a cauldron
For cooking you need:
- Floor bucket of humps
- 800 grams of cervical carbonate
- 8 potatoes
- 3 carrots
- 3-4 onions;
- 5 cloves of garlic
- vegetable oil;
- salt pepper
First, clean the mushrooms and cook for about 5 minutes. While it boils water, and mushrooms will be ready, prepare vegetables and meat. Cut the onion quarter rings, carrots in half rings,
potatoes – cut into cubes. Cut the meat into small pieces. Drain the water with mushrooms. We shift in a separate dish. Them add to the dish a bit later.
Then fry the potatoes. Heat oil and fry until half-preparedness. Potatoes can not be fried. We shift to separate dishes.
Next, put onions and carrots in a cauldron and fry until half-preparedness. Separately, fry the meat – as well as all the fries- until half ready.
Add the frying to the meat, salt, pepper, squeeze the garlic.
Fill everything with water to the top of the meat. Cover and simmer about 20 minutes.
Then we spread the potatoes, and the mushrooms in the cauldron up the meat with frying. Mix, add about 2 glasses of water (per eye) and cover and simmer until cooked for about 30 minutes. Under the end of cooking potatoes with meat and mushrooms in a cauldron mix from time to time.