If you add tomatoes to the potatoes with mushrooms, you will succeed a completely different, original dish with a rich tomato flavor. Using these ingredients, you can bake potatoes with mushrooms and tomatoes in the oven, stew in a cauldron, cook a casserole, soup, salad or fry in a pan. As an additional component to such dishes often use cheese.
- Braised porcini mushrooms with tomatoes and potatoes
- Mushrooms salted with potatoes, cabbage and cucumbers
- Fresh mushroom salad with potatoes and tomatoes
- Pots with mushrooms, potatoes, tomatoes and onions
- Fried mushrooms with potatoes and tomatoes
- Ceps with tomatoes and potatoes
- Mushroom soup with tomatoes
- French fries with mushrooms and tomatoes
- French fries with mushrooms, tomatoes and cheese, baked in the oven
- Casserole recipe with potatoes, mushrooms and tomatoes
- White stewed mushrooms with potatoes and tomatoes
Braised porcini mushrooms with tomatoes and potatoes
- 6pcs potatoes
- Onion 2pcs
- Fresh white mushrooms 300g
- 3pcs Tomatoes (or tomato sauce on meat broth)
- Bay leaf
- Salt, pepper to taste
Raw peeled potatoes cut into cubes or slices medium sized and fried. Prepared fresh white mushrooms, sliced, fried. Dried mushrooms are boiled and then fried. IN potatoes add fried mushrooms, sautéed onion, chopped in half rings or slices, fill with red or tomato sauce) put spices and stew until cooked. Fried tomatoes are laid nearby. or around potatoes on vacation. The dish can be cooked without tomatoes.
Mushrooms salted with potatoes, cabbage and cucumbers
- mushrooms – 200 g
- potatoes – 200 g
- sauerkraut – 1 cup,
- 2 tomatoes
- pickled cucumber – 1 pc.,
- vegetable oil – 2-3 tbsp. spoons
- salt, pepper, herbs.
Boil the potatoes in their skins, peel and cut into slices. Finely chopped salted mushrooms, sort out sauerkraut, squeeze excess brine. Tomatoes can be used both fresh and pickled. Cut them into small slices.
Mix vegetables with mushrooms, add finely chopped onions, pour oil and vinegar, sprinkle with salt, pepper and mix well. Mushrooms with potatoes and tomatoes can be decorated with salted circles cucumbers, finely chopped dill and parsley.
Fresh mushroom salad with potatoes and tomatoes
- mushrooms – 150 g,
- potatoes – 200 g
- onion – 1 pc.,
- vegetable oil – 2-3 tbsp. spoons
- vinegar – 1 tbsp. the spoon,
- mustard – 1 teaspoon,
- tomatoes – 2 pcs.,
- salt, pepper, dill.
Boil potatoes in a peel, peel and cut into slices. Boil the mushrooms in salted water, cut into slices and mix with potatoes. Add finely chopped onions, oil, vinegar to the mixture, mustard, pepper and mix, then pour a little chilled mushroom broth and stir again. Decorate the dish with mugs red tomatoes, sprinkle with finely chopped green dill.
Pots with mushrooms, potatoes, tomatoes and onions
- 200 grams of champignons or 2 large boletus,
- 300 grams of potato
- 2 tomatoes
- 2 onions,
- 200 grams of sour cream,
- salt, vegetable oil,
- some water.
- Mushrooms should be peeled and cut into small pieces. Peeled onions – chop.
- In a pan, heat the vegetable oil, in which 10 minutes mushrooms are fried. Then add onion there and another minutes 10 fry them together. And lightly salt.
- Peeled potatoes need to be boiled until half cooked in salted water.
- In clay pots you should put chopped large sliced potatoes, then a layer of mushrooms, a layer of thinly sliced tomato, then a few tablespoons of sour cream, put the potatoes again and pour sour cream.
- In each pot you need to pour 2 tablespoons of water, close cover them and put in the oven. Until fully cooked dish in pots of mushrooms, potatoes, tomatoes and onions baked for minutes 30-40.
Fried mushrooms with potatoes and tomatoes
- 2 tomatoes;
- 3 potatoes;
- 2 cloves of garlic;
- a pinch of pepper and salt;
- 100 g of mushrooms;
- 60 ml of vegetable oil.
- To cook fried potatoes with mushrooms and tomatoes, peel the garlic and finely chop it with a knife.
- Heat the oil in a pan, and put the garlic in it. Fry it over low heat, quite a bit, making sure that he did not burn.
- Wash the washed tomatoes with a paper towel and cut slices.
- We clean, wash and dry the mushrooms. Chop enough thick slices.
- We send tomatoes and mushrooms to a pan with garlic. Salt, pepper, add chopped herbs and fry until cooked mushrooms.
- Adds potatoes, cut into small slices, and preferably on cubes. Mix everything and fry.
Ceps with tomatoes and potatoes
- a pound of ceps;
- 75 g grated cheese;
- 4 potatoes;
- 3 tomatoes;
- pepper, salt and parsley;
- 70 ml of vegetable oil;
- breadcrumbs – 6 g;
- 150 g of onion;
- 25 g of garlic.
- Separate the hats from the legs. Cut the flesh out of the middle hats. Chop it with the legs.
- Heat oil in a saucepan, and put chopped mushrooms. Peel the onion and chop it with feathers. Add to the mushrooms. Potato wash, peel, cut into small cubes and add to mushrooms. Add crushed garlic here. Stir, salt and season with breadcrumbs and pepper.
- Fry the mushroom caps separately. Wash the tomatoes, wipe, and cut into circles.
- Fill hats with onion-mushroom and potato mince. IN put the mugs of tomatoes in a frying pan, put the stuffed on them hats. Sprinkle with grated cheese. Put in the oven. On the baked potatoes with mushrooms and tomatoes, on top should Appetizing cheese crust.
Mushroom soup with tomatoes
- mushroom broth;
- a tomato;
- three potatoes;
- greens and lean butter;
- vermicelli – a handful;
- salt, spices and black pepper;
- half the onion head;
- any mushrooms;
- We clean the potato, cut it large, put it in the pan, pour it water and cook until soft.
- We clean the carrots and onions, wash them and chop them into small pieces. Mushrooms rinse, dry and chopped slices. Warm up in a pan butter, spread the chopped vegetables and mushrooms and fry until golden hue. Add finely chopped tomato and simmer another five minutes over low heat. Salt and sprinkle everything spices and pepper.
- Pour a handful of vermicelli into a pot with ready potatoes, add frying and chopped greens, mix, wait, when the soup boils, and turn off the heat. Insist, soup under the lid 20 minutes. Served with toasted garlic bread oil.
French fries with mushrooms and tomatoes
To cook baked potatoes with mushrooms and tomatoes, take:
- 8 potatoes;
- 2 tomatoes:
- 300 grams of mushrooms;
- 1-2 bulbs;
- 250 grams of mayonnaise;
- 300 grams of cheese;
- pepper and salt;
- 30 grams of oil.
- To cook french fries with mushrooms and tomatoes, the oven needs to be heated to 180 degrees.
- Cut mushrooms into slices, fry for 5 minutes in a pan. We make a big fire to make them brown.
- Peel the onions and potatoes. Chop vegetables. Onion half rings, root crops with plates no thicker than 3 mm. Cut tomatoes better round circles.
- Put half the potatoes in a greased form, then tomatoes, onions, mushrooms on top and again potatoes. Salt each layer sprinkle with pepper.
- Lubricate the top with mayonnaise, sprinkle with cheese.
- We send French fries with mushrooms and tomatoes bake. Time from 40 to 60 minutes, depending on the thickness of the layers and the size of the pieces.
French fries with mushrooms, tomatoes and cheese, baked in the oven
For cooking potatoes with mushrooms, tomatoes and cheese, you will need:
- 400 grams of mushrooms;
- 700 grams of potatoes;
- 4 tomatoes;
- 150 grams of mayonnaise;
- 2 onions;
- 200 grams of cheese.
- We cut the mushrooms into plates, lightly fry them in a pan. 2.Cut the potatoes into slices, put on a baking sheet, sprinkle spices.
- Shred the onion in half rings, sprinkle the potatoes.
- Lay the fried mushrooms on top.
- We cut the tomatoes in neat circles of 3 millimeters. We spread in one layer on top of the mushrooms.
- Pour vegetables on top with mayonnaise. You can add a little to it garlic.
- We fill everything with cheese and bake potatoes with mushrooms and tomatoes in the oven at 180 degrees until fully cooked and appearing appetizing crust.
Casserole recipe with potatoes, mushrooms and tomatoes
- 4-5 large potatoes;
- 500-700 g chicken (you can use other meat, if pickle it first);
- 400 g of fresh champignons;
- 5 tablespoons of mayonnaise;
- 3-4 tomatoes;
- 200 g of hard cheese;
- favorite spices, salt and pepper.
- Cut the fillet into long slices, add pepper and salt, sprinkle with plenty of spices (in this case was used “explosive mixture” of Italian herbs, curry and Caucasian seasonings). Complete the composition with mayonnaise and, with a clear conscience, tackle potatoes.
- Peel the potatoes, wash them and cut them into circles of about 0.7 cm thick. A small caveat: if you use for a long time boiled potato variety, boil it first in pan for 5-7 minutes.
- Champignons should not be cut too finely so that they are good the mushroom taste was felt. If the mushrooms are small, cut them into quarters, if large – into eight parts.
- Cut tomatoes and sprinkle them with spices.
- Three cheese on a grater.
- And now we begin the styling process. Baking pan bottom lightly grease with vegetable oil and put a little bit boiled (or raw) potatoes.
- Put the meat on a thick layer of potatoes.
- Cover the meat layer with mushroom. Do not forget to salt those products that need it.
- Stack tomatoes tightly without leaving any gaps. They will do the dish is more juicy and will give a little acidity.
- The final layer is grated cheese.
- The optimum temperature for baking meat with potatoes is 180-200 degrees. Put your dishes in the oven and keep yourself busy for the next half hour or forty minutes to avoid temptations to open the door every minute and check the contents. About so much time will be required for your baked cooked under cheese.
- Do not rush to cut into portions and serve barely pulled out oven dish. Give the chance to stand out from mushrooms and tomato juice thoroughly soak potatoes with meat. Through a quarter of an hour you can serve a casserole with potatoes, mushrooms and tomatoes on the table.
White stewed mushrooms with potatoes and tomatoes
- Ceps, approximately 500 grams;
- Potato – 4 medium-sized tubers;
- Tomatoes – 2 pcs;
- Onion-turnip – 2 large heads;
- Ghee – 2 tablespoons;
- Sour cream – about half a glass;
- Vegetable oil – 2 tablespoons;
Other ingredients: herbs, salt, pepper, garlic – in their own way to taste.
Sort fresh mushrooms, rinse, cut into slices and throw in boiling salted water. After about 5 minutes, recline mushrooms in a colander, where to pour cold water.
Heat butter or ghee in a saucepan or casserole, put mushrooms, lightly salt and pepper. Chopped onions ringlets and add to the mushrooms. Stew mushrooms with onions until golden color. If necessary, from time to time you can pour a tablespoon of water in which the mushrooms were boiled.
Wash the potatoes, peel the chopped slices with any method and lightly fry over high heat in vegetable oil. Transfer semi-finished potatoes to mushrooms, add bay leaf dill and, if necessary, salt and pepper.
To cook stewed mushrooms with tomatoes and potatoes, sour cream should be diluted with mushroom broth, salt, pepper and pour this sauce into a saucepan or casserole, where our dish.
Then cover the stewpan with a lid and put in a stew.
When serving, mushrooms stewed with potatoes and tomatoes, pour the sauce in which they were stewed, unless, of course, all the liquid not evaporated, this can also be. Then sprinkle with chopped herbs and garlic.