Potato with mushrooms and vegetables is a tasty and satisfying dish, It has been very popular for centuries. For his Cooking potatoes can be baked, fried or stewed. IN As a mushroom component, oyster mushrooms are most often used, chanterelles, mushrooms, morels or champignons. Any mushrooms are fine combined with other vegetables. The following mushroom recipes with potatoes and vegetables are not difficult to prepare, but the resulting the dishes will surprise you with a very harmonious taste and rich aroma.
Boiled and fried potatoes with mushrooms and vegetables
Young potatoes with oyster mushrooms and spicy greens
- Young potatoes – 600 g
- Chives – 1 bunch
- Oyster mushrooms – 300 g
- Shimiji mushrooms – 100 g
- Olive oil – 150 ml
- Thyme – 1-2 branches
- Rosemary – 1-2 sprigs
- Garlic – 4-5 cloves
- Dill – 1 bunch
- Salt pepper
Wash the young potatoes thoroughly, boil until tender, cut into halves.
Rinse green onions. Peel the mushrooms, chop arbitrarily.
Fry potatoes, mushrooms, green onions in a piece of olive oil (without slicing) with thyme, rosemary and garlic, season with salt, pepper.
Serve a dish of boiled potatoes with mushrooms and vegetables to table, pouring olive oil and sprinkled with chopped dill.
Chanterelles with mashed potatoes, truffle oil and onions fries
- Fresh chanterelles – 250 g
- Olive Oil – 30 ml
- Onions – 100 g
- Thyme – 2-3 branches
- Garlic – 4 cloves
- Cognac – 70 ml
- Mushroom broth – 100 ml
- Cream 33% – 300 g
- Truffle Oil – 20 ml
- Salt pepper
For mashed potatoes:
- Butter – 100 g
- Cream – 150 ml
- Potato – 800 g
- Roasted Hazelnuts – 100 g
- Salt
For onion fries:
- Onions – 300 g
- Vegetable oil – 1 L
- Flour – 200 g
- Salt
Peel the chanterelles, fry in olive oil with finely chopped onions, thyme and garlic. Pour cognac, chicken stock and cream, evaporate the sauce by a third. Salt, pepper to taste.
Make mashed potatoes. Peel and boil the potatoes until cooked, knead, mix with cream and butter, beat with a whisk until mashed air. Salt and add finely chopped fried hazelnut.
Cook onion fries. Onions peel, chop very thin rings. To remove excess moisture, put onion on paper towel and get wet. Then sprinkle with flour and Using a slotted spoon, fry in hot oil until golden brown. Salt ready onion fries.
On the plates put hot mashed potatoes and chanterelles, garnish with fries. When serving, pour truffle oil.
Mushrooms with tomatoes and potatoes
4 servings:
- 800 g of fresh mushrooms,
- 100 g margarine
- 60 g of onion,
- 400 g of potatoes
- 400 g of tomatoes
- 60 g of hard cheese
- 10 g of parsley,
- spices to taste.
To cook stewed potatoes with mushrooms and vegetables, fresh mushrooms scald, cut into slices and fry with onions. Then add sliced potatoes, tomatoes and stew until readiness. Before serving, a fried potato dish with mushrooms and vegetables sprinkled with grated cheese and parsley.
Vegetable stew recipes with mushrooms and potatoes
Mushroom stew “Magic”
Requires: 1 kg of porcini mushrooms,
- 5 potatoes
- 3 onions,
- 3 tomatoes
- 3 tbsp. l vegetable oil
- 1 tsp flour
- pepper,
- salt,
- parsley.
Cooking method. Peel the mushrooms, separate legs from the hats and cut. Chop the onion finely, lightly fry on oil and mix with mushrooms. Keep everything on fire until out mushrooms will not evaporate moisture. Add thinly sliced potatoes slices.
Peel the tomatoes and seeds, cut into slices and put in mushrooms with potatoes. Add flour, salt and a little greens. Stew vegetable stew with mushrooms and potatoes on a slow fire until cooked.
Mushroom stew
4 servings:
- 250 g of mushrooms,
- 2-3 pcs. medium-sized potatoes,
- 3 tbsp. tablespoons of rice
- 2 tbsp. tablespoons of peas
- 2-3 pcs. green onions
- 1 tbsp. a spoonful of mashed tomato (or 2 large tomatoes),
- ½ bunch of parsley,
- 30 g butter,
spice:
- ground black pepper,
- salt to taste.
Mushrooms and onions, chopped into large slices, stew in oil for 10 minutes. Salt, pour ¾ cup boiling water with diluted tomato puree (or chopped tomatoes) and bring to a boil. Add chopped diced potatoes, and after 5 minutes. – rice and peas. Stand on low heat for 20 minutes. Potatoes stewed with mushrooms and vegetables, sprinkled with finely chopped parsley and pepper.
Mushroom stew with vegetables
- Olive oil – 40 ml
- Champignons – 100 g
- Oyster mushrooms – 100 g
- Ceps – 100 g
- Potato – 200 g
- Celery Stalks – 100 g
- Sweet peas – 60 g
- Garlic – 1 clove
- Thyme – 2 branches
- Cherry Tomatoes – 120 g
- Salt pepper
In olive oil, fry all the mushrooms, chopped large cubes.
Add potatoes, cut into small slices, fry along with mushrooms.
Add celery, sliced, and peas, fry for 2-3 minutes.
Add garlic and thyme, fry 3-5 minutes.
Add cherry tomatoes, cut into 4 parts, fry 2 more minutes. Add salt and pepper to taste.
Put the stew on plates and serve.
Oven baked potato with mushrooms and vegetables
Potato casserole with mushrooms
- Potato – 1 kg
- Butter – 50 g
- Cream 33% – 200 g
- Parsley – 1 bunch
- Gouda cheese – 150 g
- Ceps – 200 g
- Onions – 2 pcs.
- Olive Oil – 100 ml
- Thyme – 1-2 branches
- Garlic – 4 cloves
- Salt pepper
For cooking potatoes with mushrooms and vegetables in the oven, potatoes need to be peeled, boiled until tender and mashed. Melt butter in warmed cream, add to beat potatoes with a whisk to make mashed air, season with salt.
Finely chop the parsley. Grate the cheese.
Cut the peeled porcini mushrooms and onions into small cubes, fry in olive oil with thyme and garlic. Salt and pepper to taste.
Mix half a serving of cheese, mushrooms, onions and chopped parsley with mashed potatoes and put in a baking dish. Sprinkle with the remaining cheese and bake at 180 ° C until golden brown.
Potato and seasonal mushroom casserole
- Potato – 500 g
- Milk – 200 ml
- Butter – 70 g
- Eggs – 4 pcs.
- Fresh (seasonal) mushrooms – 300 g
- Onions – 100 g
- Parsley – 2-3 branches
- Cheese – 50 g
- Vegetable oil – 70 ml
- Salt pepper
From boiled until ready potatoes, milk and cream Mashed butter, salt and pepper to taste. After it cools down, beat in eggs and mix well.
Peel, rinse, chop mushrooms and fry on olive oil with chopped feather onions until golden color, salted to taste.
Put mashed potatoes in a baking dish with a layer 2 cm thick, on it – ready mushrooms, sprinkle with chopped parsley, put on top of such same layer of mashed potatoes. Sprinkle with grated cheese.
Put in the oven, heated to 180 ° C, for 10-15 minutes.
Ready dish of potato baked with mushrooms vegetables, give cool slightly, cut portionwise and serve.
Baked potato with morel sauce
- Dried morels – 50 g
- Vegetable oil – 30 ml
- Cognac – 40 ml
- Cream – 300 g
- Potato – 4 pcs.
- Butter – 50 g
- Purple Basil – 1-2 sprigs
- Tarragon – 1-2 branches
- Watercress – 20 g
- Salt pepper
Make the sauce. Morels pour boiling water and let it brew 2 hours, then cut into circles, fry in vegetable oil, pour cognac, evaporate. Pour in a little water and cream, boil 3-5 minutes. Add salt and pepper to taste.
Wash the potatoes, wrap in foil and put to bake when 160 ° C for 30–40 minutes.
Get ready potatoes, cut in half, put inside butter, put in plates with morel sauce. Top to put potatoes in bouquets of spicy greens.
Potato recipe with mushrooms, vegetables and beef in a pot
- 550 g of beef,
- 2-3 stalks of leeks,
- 250 g carrots,
- 2 young zucchini,
- 125 g fat,
- 150 g celery
- 400 g of peeled mushrooms
- 2 cups mashed potatoes,
- 2 tbsp. tablespoons butter or margarine, fat,
- 2 tbsp. spoons of breadcrumbs,
- salt,
- pepper.
1. Prepared meat and vegetables (except zucchini) pass through a meat grinder, salt and pepper well.
2. Wash the zucchini, peel, chop cubes.
3. Rinse the mushrooms thoroughly in cold water and chop.
4. Put in a greased pot first mashed potatoes, then a mass of meat and vegetables, after this cubes of zucchini, on top cubes of bacon and mushrooms, sprinkle breadcrumbs. Place pieces of oil on the surface.
5. Put the pot in the oven without closing the lid. Stew potatoes with mushrooms and vegetables in a pot until cooked over medium heat.
