Potato stew with mushrooms: recipes with photos and video

It would seem that there is nothing easier than a delicious potato stew with mushrooms, as our mothers and grandmothers did. However, despite all seeming simplicity, everyone’s dishes are different, since each mistress has a lot of her own secrets and small tricks. Take at least the choice of dishes, because for these dishes it’s suitable literally any! How to stew potatoes with mushrooms in a pan, oven, a slow cooker, in a pan or in a pressure cooker, you will learn on this page.

How to cook stewed potatoes with mushrooms and sour cream

Vegetable stew with mushrooms

Ingredients:

• 400 g of porcini mushrooms,
• 250 g butter,
• 2 onions,
• 2 carrots
• 2 potato tubers,
• 100 g sour cream
• 100 g of cheese
• 1 bunch of dill,
• pepper,
• salt.

Cooking method:

Before you cook stewed potatoes with mushrooms, onions need peel, wash and cut into rings. Grate cheese grater. Rinse the mushrooms, cut into small slices. Dill greens wash and chop. Wash, peel and chop carrots and potatoes circles.

Place mushrooms, potatoes and carrots in a pressure cooker, salt, pepper, then simmer in butter for 2-3 minutes. Add sour cream, cheese, and then simmer for no more than 50 seconds. At Serve stewed potatoes with mushrooms and sour cream dill greens.

Potatoes with butter

Ingredients:

• 5 potato tubers,
• 300 g pickled butter,
• 1 onion,
• 2 tablespoons of sour cream,
• 3 tablespoons of vegetable oil,
• pepper,
• salt.

Cooking method:

Wash the potatoes, peel, cut into circles. Mushrooms finely slice. Peel, wash and chop onions.

Stew potatoes in oil for 1 minute. Mushrooms mix with onion, add sour cream, pepper, salt and add to the stew potatoes, stew no more than 30-60 seconds. When serving stew pour the potatoes with mushrooms prepared according to this recipe remaining sauce stew.

Potato with mushrooms and chicken in sour cream

Ingredients:

• six potatoes;
• two hundred grams of mushrooms;
• half a chicken breast or filet weighing two hundred grams;
• large onion;
• medium carrot;
• one hundred grams of sour cream;
• one small bell pepper;
• two cloves of garlic;
• vegetable oil;
• spices, dried herbs to taste;
• some fresh herbs.

For cooking stewed potatoes with mushrooms and chicken The following ingredients are needed:

• Chop the onion into small cubes.
• Chop potatoes.
• Cut carrots into thin half rings or coarsely grate.
• Stew onions and carrots in hot oil.
• As soon as the carrots are browned, put the potatoes in a cauldron, pour half a glass of water. Stew the potatoes over low heat.
• Cut mushrooms, send to the pot to potatoes and others vegetables.
• Cut the fillet into small pieces.
• Cut bell pepper into thin strips or squares.
• Put chicken and pepper in potatoes, stew for half an hour.
• Sprinkle everything with salt, seasonings, pour sour cream and mix. Stew for another ten minutes.
• Grind garlic, chop fresh herbs.
• Turn off the fire, sprinkle the dish with garlic and herbs, give stand for ten minutes and serve.

Watch the video “Stewed Potatoes with Mushrooms”, where shows how to cook this dish:

Next, step by step stew recipes are offered. potatoes with mushrooms in a slow cooker.

Step-by-step recipe for stewing potatoes with mushrooms in slow cooker

Ingredients:

• a pound of potatoes;
• a pound of champignons or other mushrooms;
• large onion;
• vegetable oil;
• two hundred grams of sour cream;
• pepper (a mixture of peppers), salt;
• some fresh herbs.

Cooking method:

For cooking stewed potatoes with mushrooms in a slow cooker the onion must be cut into half rings.

Start the frying program, pour a little oil into the thicket and fry bow without closing the lid. The frying time is seven minutes. Periodically bow should stir.

Cut mushrooms into slices or quarters, if desired.

Throw to the onion, fry everything together for a timer for ten minutes. Stir, add a little oil as needed.

Cut potatoes into cubes or circles.

Send potatoes to mushrooms and onions, salt, pepper, pour sour cream and mix. Put it out.

Cook on the quench mode for half an hour.

If the potatoes are still damp, extend the stew by ten to fifteen minutes.

When serving, sprinkle with chopped herbs.

How to stew potatoes with porcini mushrooms in a slow cooker

Ingredients

• 1 ½ kg of ceps (fresh),
• 3 potatoes (large),
• 1 onion,
• 4 ½ tablespoons of vegetable oil,
• spices (any)
• salt.

Before stewing potatoes in a slow cooker, peel the mushrooms and rinse well. Boil for 25-30 minutes, drain the water. Pour in fresh water and cook for another 15 minutes. Chopped mushrooms in small pieces. Peel potatoes, cut into cubes, onions – half rings. Pour oil into the multicooker bowl. Turn on mode “Warm up” when the oil boils, put the mushrooms and onions. With open set the baking mode to the lid. Add potatoes to the mushrooms, salt, pepper, add half a cup of water to potatoes put out. Turn on Normal mode. For cooking stew potatoes with mushrooms in a slow cooker according to this recipe leave the lid open so that moisture evaporates freely.

How to stew tasty potatoes with mushrooms and zucchini in slow cooker

Ingredients

• 4 potatoes
• 200 g of mushrooms
• 3 zucchini,
• 2 carrots
• 1 onion,
• one bell pepper
• 4 tablespoons of vegetable oil,
• 1 bunch of green onions,
• water,
• ground black pepper,
• salt.

Before stewing potatoes with mushrooms in a slow cooker, vegetables wash and clean. Cut the potatoes and zucchini into medium cubes, onions in small cubes, and carrots in thin strips. Mushrooms cut straws, soak in cool water. Pour into a slow cooker vegetable oil and lay out mushrooms prepared vegetables. Turn on Baking mode for 20 minutes Add some water, add black ground pepper, salt, mix. Switch the slow cooker to Stew for 30 minutes. Decorate the finished dish with chopped green onions.

How to stew tasty potatoes with mushrooms in a pan

Here you can find stewed potato recipes with mushrooms and photos of ready meals.

Potatoes stewed with peas and mushrooms

Ingredients:

• 800 g of potatoes
• 500 g of mushrooms
• 300 g of young green peas,
• 2 onions,
• 3 tablespoons of vegetable oil,
• 50 ml cream
• dill greens,
• salt.

Cooking method:

Rinse the mushrooms thoroughly, chop, put in a pan with heated vegetable oil and lightly fry, then add onion sliced ​​in half rings and stew until half-preparedness.

Peel potatoes, chop, combine with mushrooms and onions, pour a little water, salt, cover and keep on weak fire another 15-20 minutes.

Rinse the peas several times, put in a pan and bring to readiness. Then in the process of making stewed potatoes with sprinkle mushrooms in a pan with vegetables finely chopped dill, pour cream, mix and let it boil.

Stewed potatoes with mushrooms

Ingredients:

• 500 g of potatoes
• 300 g of mushrooms
• 70 g fat,
• 1 onion,
• 100 g sour cream
• Bay leaf,
• salt.

Before stewing potatoes in a pan, mushrooms need rinse thoroughly, add cold water, salt, add bay leaf and cook until tender. Then take them out with Skimmers and grind. Strain the broth.

Chop the bacon and fry in a preheated pan.

Peel, chop, put onion in a pan with bacon and Passer until golden brown. Wash and peel potatoes, cut into strips and add to the onion.

Pour 100 ml of mushroom broth, cover and simmer until readiness.

Mix the mushrooms with the remaining ingredients, pour sour cream and give to boil.

Stewed potatoes with mushrooms in sour cream on in the pan

Ingredients:

• a pound of forest mushrooms;
• seven medium potatoes;
• four hundred grams of sour cream;
• one large onion;
• pan oil;
• pepper, salt;
• a bunch of fresh dill or a tablespoon of dried.

Cooking method:

Chop potatoes. Cut the washed dill. Onion chop in cubes.

Heat a little vegetable oil and fry the onion until pleasant golden crust.

Put chopped mushrooms in the onion and fry everything together on a small fire for five minutes without closing the lid.

When the mushrooms start juice, add potatoes. If juice not enough, you need to add a quarter cup of water to the pan, otherwise the potato will not be fried, it will be raw.

Cover the pan, simmer for at least fifteen minutes. Salt, pepper, sprinkle with half chopped dill. Pour in pan a quarter cup of boiling water, and then sour cream. Cover frying pan lid, simmer another five minutes. When serving each serving garnish with the remaining fresh dill.

Potato stewed in tomato paste with mushrooms

Ingredients:

• 300 g of potatoes
• 150 g of mushrooms
• 1 onion,
• 3 tablespoons of tomato paste,
• 3 tablespoons of vegetable oil,
• parsley
• salt.

Cooking method:

Wash, peel, chop the potatoes and fry in warmed vegetable oil (2 tablespoons) until golden shade.

Dilute the tomato paste with a small amount of water, pour it potatoes, salt and simmer over low heat.

Rinse the mushrooms thoroughly, cut into thin slices and fry with chopped onion in the remaining oil.

Combine the prepared ingredients, add finely chopped parsley and simmer for another 3-4 minutes.

How to stew potatoes with mushrooms and meat in a pan

Braised potatoes with mushrooms and meat

For cooking stewed potatoes with mushrooms will need:

• 1.5-2 kg of potatoes
• 300g pork
• 300g champignons
• salt
• sunflower oil
• 1 large carrot
• 2 onions
• ground black pepper
• black peppercorns
• seasoning for potatoes
• seasoning Torchin 10 vegetables
• Bay leaf

Before you put out potatoes with mushrooms in a pan, you need meat wash and cut into small pieces, peel 1 onion and also chop finely. Heat sunflower oil in a skillet and fry the meat when it is lightly browned, put onion to it and fry too. Wash the mushrooms, cut into small pieces and fry in sunflower oil.

Peel, wash and cut the potatoes into cubes. Clean and finely chop the second onion, peel the carrots, wash and grate. Mix potatoes with meat, mushrooms, chopped onions and carrots, salt, pepper, add your favorite seasoning (for example, “Torchin 10 vegetables”), seasoning to potatoes, 2 bay leaf, 2-3 peas of black pepper. Pour the potatoes into the pan (and better in a cauldron), pour water (it should cover a little potatoes).

We give the potatoes a boil, turn off the gas and cook over low heat until ready. The potato must be boiled, and the water is completely boil off. It’s delicious to eat such stewed potatoes with mushrooms, cooked in a pan with salted or canned tomatoes or cucumbers.

Stewed Potato Recipe with Dried Mushrooms in pan

Ingredients

• Potatoes
• Mushrooms (dried) – 150 g
• Onion – 2 pcs.
• Vegetable oil (for frying)
• Sour cream – 2 stacks.
• Bay leaf
• Salt (to taste)

To cook stewed potatoes in a saucepan according to this recipe put the mushrooms in a bowl and pour boiling water. Cover with a lid and leave to stand soak for about an hour, but if in a hurry, then 20-30 minutes is enough, just have to repeat longer.

At this time, as the mushrooms swell, peel the potatoes, and its mode on convenient to you are not small parts.

Mushrooms, along with the water in which they stood, pour into saucepan and set on fire – after boiling let it simmer for minutes 15.

Next, peel the onions, chop finely and fry on vegetable oil until golden brown. Until the onion is cooked, already mushrooms are ready.

Drain the water from the mushrooms, and add cold water to them and rinse. Next, cut into small pieces (this is if the mushrooms are dried large) and spread in the pan to the fried onion and fry on low heat until light crust (to take) and at the same time put the potatoes on the fire, pouring water so that the potatoes are not covered with water.

When the potatoes boil, after 15 minutes, throw to it fried mushrooms with onions and simmer until tender. 15 minutes before off in potatoes stewed with dried mushrooms, you need to add sour cream.

How to stew potatoes with mushrooms and carrots in pan

Ingredients:

• 300 g of potatoes
• 150 g of mushrooms
• 1 onion,
• 50 g carrots
• 150 g sour cream
• 3 tablespoons of vegetable oil,
• parsley
• salt.

Cooking method:

Wash, peel, chop the potatoes and fry in warmed vegetable oil (2 tablespoons) until golden shade.

Peel, wash and grate the carrots, together with add chopped parsley to the potatoes, salt, pour sour cream and simmer over low heat.

Rinse the mushrooms thoroughly, cut into thin slices and fry with chopped onion in the remaining oil. Combine all ingredients and simmer in a saucepan, covered with a lid, until cooked.

Stewed Potato Recipe with Mushrooms and Cream the oven

Ingredients:

• 500 g of potatoes
• 200 g of mushrooms (any),
• 200 ml low-fat cream,
• 100 g of hard cheese,
• dill and parsley,
• green onions
• salt to taste.

Stages of preparation:

1. Wash, peel, cut the potatoes into strips and put in clay pots.

2. Chop the mushrooms and lay on top potatoes.

3. For cooking stewed potatoes with mushrooms in the oven according to this recipe green onions, parsley and dill you need to rinse, grind, pour cream, salt and everything is fine mix.

4. The resulting sauce pour potatoes with mushrooms, sprinkle with grated cheese on top, cover and bake in a preheated oven.

5. Stewed potatoes with mushrooms cooked in sprinkle with fresh herbs before serving.

Potatoes stewed with dried mushrooms in the oven

Components:

• Dried porcini mushrooms – 100 g.
• Medium size potato – 6 pcs.
• Onion – 2 pcs.
• Butter – 5 tablespoons.
• Sour cream – 5 tablespoons.
• Flour – 2 teaspoons.
• Salt to taste.

Cooking method:

To make stewed potatoes for this recipe, dried soak the mushrooms for 1 hour in cold water, then in the same water boil until cooked, recline on a sieve, cool and chop in small pieces.

Chop the onion, put in a cast-iron stew-pan and fry in oil. Add boiled mushrooms to the onion and fry a little more, then salt, sprinkle with flour and pour sour cream. Cover the stewpan cover, put in a hot oven and simmer almost until readiness.

Boil the potatoes in a peel until tender, cool, peel, cut into small cubes and fry in oil, then put the fried potatoes in a saucepan with mushrooms, pour the remaining oil, mix, sprinkle with grated cheese and cook in the oven until tender. Before serving, stewed potatoes with mushrooms in the oven, sprinkle with fresh herbs.

Potted potato stew recipes

Potato stewed in a pot with mushrooms

Ingredients:

• 500 g of potatoes
• 400 g of porcini mushrooms,
• 1 onion,
• 100 g sour cream
• 3 tablespoons of vegetable oil,
• parsley
• Bay leaf,
• ground black pepper,
• salt to taste.

Stages of preparation:

1. Wash, peel, chop potatoes sticks and fry in warmed vegetable oil (2 tablespoons spoons) until golden brown.

2. Rinse the mushrooms thoroughly, chop and fry with chopped onions in the remaining oil.

3. Lay out on the bottom of clay pots potatoes, mushrooms, salt, pepper, add bay leaf, pour boiled water, cover the pots with a lid and put in a preheated oven for 10-15 minutes.

4. Add a little sour cream to each pot and bring to incomplete readiness in the oven, then sprinkle finely chopped parsley. Put in the oven for another minutes on 5-7, so that the potatoes are stewed in sour cream.

Mushroom Roast in a Pot

Ingredients:

• Mushrooms (fresh) – 500 g
• Onions – 3 pcs.
• Vegetable oil – 100 ml
• Cream – 200 ml
• Potato – 8 pcs.
• Salt
• Black pepper

Boil potatoes in salted water. Finely chop the onion and fry until golden, add chopped, thawed mushrooms (take necessarily frozen mushrooms), salt and all together fry for about 10 minutes. Put mushrooms with onions in pots, top put boiled chopped potatoes, pepper lightly and pour cream. Close the pots with lids, put out in the oven when temperature of 180 degrees for 10 minutes, then remove the covers and still in 5 minutes for the top to brown. Before serving You can sprinkle with chopped herbs.

Also, instead of cream for cooking stewed potatoes with mushrooms in pots you can use sour cream.

Potatoes with mushrooms in sour cream in pots

Ingredients:

• a kilogram of potatoes;
• two large onions;
• six hundred grams of champignons;
• one medium carrot;
• vegetable oil;
• a little green onion or dill (optional);
• four hundred grams of sour cream.

Cooking method:

Cut the potatoes into small cubes.

Chop the onions finely.

Cut the mushrooms into small pieces.

Grate the carrots.

Preheat the oven to 230 degrees.

Fry onions and carrots in a pan together (about ten minutes).

Mix all the ingredients evenly.

Arrange in pots.

Send the pots to the oven for half an hour. After potatoes stew and become soft.

Turn off the oven, let the dish stand in the cooling for about fifteen to twenty minutes.

When serving stewed potatoes with mushrooms sprinkled with chopped greens.

Stewed potatoes with frozen mushrooms in pressure cooker

For cooking stewed potatoes with mushrooms in a pressure cooker will need:

• Potato – 1 kg
• Vegetables (onions, carrots, red peppers, green peas) – 0.5 kg
• Tomato paste – 2 tbsp. l
• Frozen mushrooms – 0.5 kg
• Vegetable oil – 100 ml
• Spices (pepper, bay leaf, garlic, paprika)

Fry onions, carrots in vegetable oil in a pressure cooker, add any vegetables (fresh, frozen), mushrooms, stew, add tomato sauce, add water and simmer until cooked.

Peel potatoes, cut, put on oiled tray, sprinkle with oil on top, bake in the oven until tender.

Combine potatoes with vegetables and stew for 20 minutes. Potatoes, braised with frozen mushrooms, serve hot form.

Potatoes stewed with dried mushrooms and carrots: recipe with a photo

Ingredients:

• 200 g of dried mushrooms,
• 5 potato tubers,
• 2 carrots
• 1 onion,
• 50 g butter,
• 20 ml of vegetable oil,
• 50 g sour cream
• pepper,
• salt.

Cooking method:

For cooking potatoes stewed with dried mushrooms, onions need to clean, wash, cut into half rings. Potatoes and carrots wash, peel, cut into slices. Soak the mushrooms in water.

Cook the potatoes in vegetable oil for 1 minute. Add mushrooms, onions, sour cream, salt, pepper, cook 1 minute. Add butter, simmer another 30 seconds. After readiness put the stewed potatoes and sprinkle with herbs.

Here you can see the photo of the stew recipes potatoes with mushrooms: