Potatoes with mushrooms in the oven, slow cooker, pots, recipes with photos, videos

Fried potatoes with mushrooms

Ingredients

1 onion;
a few tablespoons of vegetable oil;
500 g mushrooms;
1 kg of potatoes;
salt - to taste;
ground black pepper - to taste;
1 bunch of dill.

Preparation

Cut the onion into small cubes and fry in a frying pan with hot oil. When it turns golden, add mushrooms, cut into large cubes or slices.

Fry the mixture over medium heat, uncovered, stirring occasionally, until the liquid has evaporated from the mushrooms and they are lightly browned. Transfer the contents of the pan to a plate.

Cut the potatoes into equal large cubes. Soak them in cold water for a few minutes, then rinse thoroughly. Transfer the cubes to a paper towel and dry - this will prevent the potatoes from falling apart when frying.

Heat a few more tablespoons of oil in the pan. Place the potatoes there and fry for about 20 minutes until golden brown, uncovered. The inside of the potatoes should become soft. Don't stir it too often so it has time to brown.

When the potatoes are almost ready, add mushrooms and onions to them. Add salt, pepper and finely chopped dill. Stir gently and fry for a few more minutes.

Bon appetit!

Cooking in pots has become very popular among modern housewives. And that's great. Such food is not only tasty, but also much healthier than fried or blanched food. After all, it retains the maximum amount of useful substances.

Take, for example, potatoes, beloved by many. In pots, this root vegetable is imbued with the aroma of spices and meat (if it is present in the dish being prepared) and acquires a taste that cannot be achieved by any other cooking method.

You can cook potatoes in pots with any type of poultry or meat, and for lovers of vegetarian food - just with vegetables. In addition to the main products and spices, you can add some sauce to the pot, for example: tomato, sour cream or cheese. This will give the prepared dish additional taste and aroma. Or you can just cook potatoes, covering them with cheese on top.

Almost all potato dishes in pots are prepared according to the same principle: the ingredients are cut into pieces, placed in the above container and placed in the oven. However, some recipes are worth talking about in a little more detail.

Chicken recipe

Potatoes with chicken are one of the simplest and most affordable dishes for every housewife. Well, well, there is always chicken in almost every house. True, in addition to it, you will have to stock up on other products (the indicated values are given for preparing two servings of the dish):

chicken (fillet) – 300 g;

garlic – 2 cloves;

sour cream – 2 tablespoons;

vegetable oil – 2 tablespoons;

cheese – 100 g;

Wash the potatoes, peel and cut into medium cubes. Cut the chicken fillet roughly the same way. Grate the washed and peeled carrots on a shredder. Finely chop the onion. Now you can begin the primary heat treatment of the ingredients.

Salt and pepper the chicken pieces, sprinkle with spices (if desired) and fry in a small amount of vegetable oil in a regular frying pan. In another frying pan, fry the onions and carrots at the same time.

Now it's the turn of the pots. Place the fried fillet on the bottom, put half an onion and carrots on it, then potatoes and another layer of carrots and onions. After this, fill the pot a quarter full with water (if you have broth, you can use that too). Next you need to crush the garlic and mix with sour cream. Lubricate the vegetables on top with the resulting mixture, cover the pots with lids and place in an oven preheated to 200°C.

The last operation left is to grate the cheese and cut the herbs. These ingredients need to be sprinkled over the contents of the pots about half an hour after the start of baking and, closing the oven again, continue the process for another 20 minutes.

Meatballs recipe

Potatoes in pots can be made not only with some kind of meat, but also with meat products, for example: meatballs. And it doesn’t take much longer to tinker with this dish than with its traditional counterparts. For such a non-standard dinner you will need (food calculations are given for two servings):

potatoes - 4 medium-sized tubers;
minced meat – 200 g (it is better to take minced poultry meat, for example, turkey);
carrots – 1 medium-sized root vegetable;
bell pepper – 1 pc. medium size;
onion – 1 head;
garlic – 2 cloves;
butter – 50 g;
cream – 50 ml;
salt, spices and herbs - to taste.

Pepper the minced meat, add salt, add spices and make meatballs (balls) the size of a walnut. Cut the potatoes into large cubes, carrots and bell peppers into thin strips, finely chop the onion. Fry all the vegetables for 5 minutes, stirring constantly, then place them in pots, sprinkle with crushed garlic, add butter and place the meatballs on top. You need to pour water or broth into each clay pot so that the meatballs peek out a little.

The filled pots should be placed in a preheated oven and cooked at a temperature of 220ºC for 30-40 minutes. Before serving, pour a little cream into each clay pot and add chopped herbs (dill, parsley, green onions).

Pork recipe

This type of potato in pots is a prominent representative of Ukrainian cuisine. This hearty dish is often called “Ukrainian liver”. Although, thanks to its “satisfaction”, it also comes across another name – “Rich Roast”. But don’t be afraid, all this wealth consists of quite ordinary products:

potatoes - approximately 800 g;
pork – 400 g (pulp);
liver – 300 g (both pork and beef are suitable);
carrots - 2 large root vegetables;
beans – 1 cup (you can take canned beans in their own juice);
onion – 4 heads;
garlic – 3-4 cloves;
butter – 100 g;
flour – 2 tablespoons;
salt, pepper (ground black and allspice), bay leaf and herbs - to taste.

First you need to deal with the beans. If it is not canned, then it must be soaked, and then boiled until half cooked and drained in a colander.

Cut the meat into medium-sized pieces (2.5-3 cm), add salt and pepper and fry in oil. Also cut the liver and fry it in flour.

Cut the carrots and onions into circles and half rings, respectively, throw them into a frying pan with heated oil, add salt and pepper and fry.

Peel the potatoes and cut into medium-sized cubes (about 2-3 cm).

When all the ingredients are prepared, you can start putting them in pots. In the original recipe, everything is put into one large clay pot and placed in the oven. But modern realities require preparing this dish in portioned dishes.

Place a bay leaf, a few allspice peas and pork on the bottom of each pot. Put potatoes on top, which must be salted and peppered, then part of the onion with carrots, beans, liver and again onions with carrots. Pour hot water or lightly salted meat broth into each clay jar. The liquid should only hide the products.

All that remains is to cover the pots with lids, put them in the oven and cook for 50-60 minutes at 200ºC. By the way, the “Rich Roast” should be placed in a cold oven so that the pots heat up to the desired temperature along with it.

The finished “Ukrainian liver” should be sprinkled on top with herbs and chopped garlic in any way. And in addition to this delicious dish, you can prepare real Ukrainian dumplings. But that's a completely different story.

Video recipe

How to deliciously cook potatoes in a clay pot, and so that the dish is not just tasty, but amazing! It's very simple! Today we will cook potatoes with mushrooms in a pot in the oven with turkey meat and sour cream. This dish is so aromatic, there is no need to tell you. This is a must try. Don't forget to buy your favorite hard cheese to top the potatoes before serving. Although if you don’t have this ingredient at home, you can just use greens. Also note that the recipe uses few spices. You can add any others if you wish.

Potatoes with mushrooms, baked in a sleeve

Ingredients

1 carrot;
1 onion;
1 kg of potatoes;
400 g mushrooms;
salt - to taste;
ground black pepper - to taste;
3 tablespoons of vegetable oil.

Preparation

Grate the carrots on a coarse grater. Cut the onion into half rings, and the potatoes and mushrooms into large pieces.

Place the prepared ingredients in a bowl, add salt, pepper and oil and stir. Place everything in a baking bag and seal the edges tightly.

Place the sleeve on a baking sheet or baking dish. Make several holes in the bag to allow air to escape. Place in an oven preheated to 200°C for 40–50 minutes.

Stewed potatoes with mushrooms

Ingredients

1 onion;
1 carrot;
2–3 tablespoons of vegetable oil;
500 g mushrooms;
1 kg of potatoes;
water;
salt - to taste;
ground black pepper - to taste;
2 dried bay leaves.

Preparation

Cut the onion into small cubes and grate the carrots on a coarse grater. Heat the oil in a deep frying pan and fry the onion until soft. Then add carrots and fry lightly.

Cut the mushrooms into small pieces and add them to the vegetables. Cook, stirring, over medium heat until lightly golden brown.

Coarsely chop the potatoes. Place it in a frying pan and add hot water until the pieces are almost completely covered. Simmer over medium heat, covered, for about 20 minutes until soft.

5 minutes before the end of cooking, add salt, pepper, bay leaves and stir. You can also use other seasonings to suit your taste. Before serving, leave the finished dish covered for 15–20 minutes and remove the bay leaves.

"Mushroom" potatoes

Prepare gourmet baked potatoes with mushrooms using a Swiss recipe that turns ordinary products into a real fireworks of flavor, seasoned with cheesy notes.

All you need is 0.1 fresh champignons, half a kilo of potato tubers, 0.1 kg of hard cheese, 60 g of butter, pepper, salt and dry basil.

Preparation:

Wash the potatoes thoroughly, peel them, cut them into slices no larger than 1 cm and fry in a frying pan, adding butter until half cooked. At this stage add basil and salt.
Wash the mushrooms, if necessary, peel and cut off the tip of the stem and cut into medium pieces. Coarsely grate the cheese.
Grease the mold with oil, lay out some of the potatoes so that they cover both the walls and the bottom.
Carefully mix the remaining potato slices with cheese and mushrooms, adding salt and spices.
Fill the baking dish with the resulting mass and place in the oven for half an hour. Cooking temperature 180ºС.

You can serve it either in the form itself or in plates, garnished with herbs. The dish goes well with a salad of fresh vegetables.

Potatoes with chicken and mushrooms cooked in the oven according to this recipe will be very tasty. You just need to add a layer of meat and bake the dish until it is done.

Potatoes with mushrooms in pots

Ingredients

4–5 potatoes;
1 onion;
200 g mushrooms;
2 tablespoons vegetable oil;
salt - to taste;
ground black pepper - to taste;
4 tablespoons of sour cream;
4–5 tablespoons of water;
2 tablespoons butter.

Preparation

Cut the potatoes into slices, the onions into half rings, and the mushrooms into large pieces. Lightly fry the onions and mushrooms in hot vegetable oil until golden brown.

Place some of the potatoes, onions and mushrooms in the pots. Repeat layers, seasoning with salt and pepper. The top layer should be potatoes.

Mix sour cream and water until smooth. Place a spoonful of butter on top of the potatoes and pour sour cream sauce over them.

Close the pots with lids and bake for 30 minutes at 200 °C. Remove the lids and cook for another 10 minutes to brown the potatoes.

Mushrooms with potatoes and vegetables in a slow cooker

The multicooker has firmly taken a leading place in the kitchen. And here is a delicious recipe for her using mushrooms and vegetables.

The good thing about this dish is that you can add different vegetables to it depending on the season.

If in summer there are no problems with vegetables, then in winter difficulties may arise. You can replace the zucchini with cabbage. Or you can even replace hard-to-find vegetables with a frozen mixture. In any case, the dish turns out colorful, aromatic, juicy and very tasty.

To prepare potatoes with mushrooms in a slow cooker, you need to have on hand: 2-3 potatoes, 0.4 kg of champignons, half a bell pepper, one each of zucchini, eggplant and onion, 2 tomatoes. Additionally, you will need vegetable oil, half a liter of water, salt with spices, and for taste - a bunch of herbs and 2-3 garlic cloves.

Preparation:

First of all, prepare all the vegetables: wash, peel and cut: potato tubers and bell peppers into small cubes, eggplant (remove the peel first) and zucchini into slices, tomatoes and onions into half rings. Wash the mushrooms, scrape them if they are dirty, cut off some stems and cut into pieces.
Fry mushrooms in hot oil until excess liquid evaporates.
Pour vegetable oil into the multicooker bowl and add chopped potatoes.
On top is a layer of fried mushrooms. Add pepper, salt and spices (a little).
Place chopped onion mixed with garlic passed through a press.
Read also: Squid with onions and carrots. Recipe Squid stewed with carrots and onions
The next layer is zucchini and eggplant. Add salt and pepper again.
Arrange the chopped bell pepper.
Distribute the tomato slices.
Wash the greens, dry with a towel, chop finely, sprinkle evenly over the top layer.
Pour in a little water. Place the bowl in the unit, close the lid and cook for an hour in the “Stew” mode.

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That's it, the potatoes and mushrooms are completely ready, all that remains is to put them on plates and start the feast.

Please note that you need to pour very little water, because during cooking the vegetables will give a lot of juice.

Casserole with potatoes and mushrooms with cheese crust

Ingredients

2 tablespoons flour;
600 ml milk;
salt - to taste;
ground black pepper - to taste;
1 teaspoon dried thyme;
3 cloves of garlic;
1 onion;
1 kg of potatoes;
500 g mushrooms;
1 tablespoon butter;
200 g hard cheese.

Preparation

In a frying pan, stirring lightly, lightly fry the flour until golden brown. Pour in the milk little by little, whisking constantly to avoid lumps. Season the sauce with salt, pepper and thyme.

Finely chop the onion and garlic. Add the vegetables to the sauce, stir and cook for another 5 minutes over low heat.

Cut the potatoes into thin slices, and the mushrooms into slices or small pieces. Grease a baking dish with butter. Place half the potatoes there, spread the mushrooms on top and brush them with half the sauce.

Add the remaining potatoes and spread the other half of the sauce over them. Bake at 190°C for approximately 45 minutes. Then sprinkle the dish with grated cheese and cook for another 10 minutes.

Potato casserole with mushrooms

Potato casserole with mushrooms is just an option for those who prefer to cook in the oven. It is perfect for everyday or holiday meals. Quick cooking is also tempting: prepare the ingredients, fold them and wait for the allotted time.

The perfect casserole can be prepared only by observing some nuances. You need to bake in a wide pan so that the layers are well baked. Mushrooms and onions should be pre-fried. The layer of cheese must be well greased with sour cream so that it does not burn, but turns into an appetizing crust.

So, to cook potatoes with mushrooms in the oven you need to have on hand: 0.15 kg of fresh champignons, 5-6 potato tubers, one onion, 0.1 kg of cheese (hard), the same amount of sour cream, any vegetable oil and salt .

Preparation:

Wash the mushrooms, dry and cut into thin slices. Heat a frying pan with vegetable oil and fry the mushrooms until the moisture has evaporated.
Meanwhile, peel the onion, cut into cubes and add to the “dried” mushrooms. Fry until they turn golden.
Grease the pan where the dish will be baked with any oil. Peel the potatoes, cut into slices and place on the bottom of the mold.
Cover the potatoes with fried mushrooms and onions.
Grate the cheese and spread over the surface.
Cover with a thick sour cream layer.
Place the pan in the oven and bake for half an hour at 180ºC.

The casserole should be served cut into pieces and decorated with herbs.

Breadcrumbs are needed to prevent the casserole from burning. To avoid a bright brown crust forming on top, you can cover the pan with foil and open it at the very end to allow the cheese to lightly brown.

Therefore, using the same principle, you can prepare a more satisfying dish - potatoes with meat and mushrooms in the oven. All you need to do is wash the meat (chicken is preferable because it cooks faster), cut into pieces and place between the potatoes and mushrooms.

As you can see, there are no tricky steps in preparing dishes with mushrooms and potatoes. A little patience and you will have a flavorful dinner.

Stewed potatoes with mushrooms in sour cream sauce

Ingredients

350 g mushrooms;
1 onion;
1 tablespoon butter;
1–2 tablespoons vegetable oil;
1 kg of potatoes;
water;
salt - to taste;
¼ teaspoon ground nutmeg;
2 dried bay leaves;
120 g sour cream;
1 bunch of dill.

Preparation

Cut the mushrooms into large pieces and the onions into small cubes. Melt butter in a deep frying pan and add vegetable oil. Fry the mushrooms until golden brown. Add onion and cook until soft.

Place potatoes, cut into large cubes, into the pan. Pour in enough hot water to cover the potatoes almost completely. Add salt, nutmeg and bay leaf and simmer over medium heat for about 20 minutes until the potatoes are soft.

Pour 4-5 tablespoons of warm water into the sour cream and stir. Add sour cream sauce to the potatoes and mushrooms and simmer for another 5 minutes. At the end of cooking, add chopped dill, stir and remove the bay leaf.

Mushrooms in pots with potatoes

Mushrooms in pots are a wonderful hearty lunch or dinner.

The wonderful sunny season has long left us, autumn has already said goodbye to us, and the frosty winter has given up its positions... And now, on the spring days that have come, I especially want to again experience the pleasure of dishes that will contain summer or, in extreme cases, autumn products.

And if you have previously prepared mushrooms lying lonely in your freezer, then it’s time to take them out and cook something tasty.

Mushrooms in pots with potatoes

And to make the mushrooms even tastier, we’ll make them in pots with potatoes. The ingredients presented in this recipe will be used to prepare two pots of an incredibly tasty dish. The white sour cream and cheese sauce in this recipe can be replaced with red, which is made, for example, based on tomatoes, onions and peppers. To do this, these vegetables can be stewed with a small amount of water and your favorite spices, and then grind in a blender.

how to cook mushrooms with potatoes in the oven step by step photo recipe

Cooking process:

Peel the onions and cut them into quarters of rings.

We will cut the potatoes into pieces so that they are close in size to the mushrooms (to maintain texture).

We chop the mushrooms and immediately place them in a frying pan, where the mixture of vegetable and butter has already been well heated. Fry the mushrooms over medium heat, stirring constantly until excess moisture has evaporated. Let this take about 7-8 minutes.

Recipe for potatoes with mushrooms, stewed in a pot

10 large potato tubers

500 g of any mushrooms

medium sized tomato

100 g thick sour cream

How to cook potatoes with mushrooms in a pot:

Peel potatoes, onions, carrots, wash, dry with a napkin. Cut the potatoes into small cubes. Finely chop the onion and cut the carrots into strips or grate them on a coarse grater.

If you use fresh wild mushrooms or champignons, remove all debris from them, wash them, boil them in salted water, and cut them into cubes. Do not pour out the mushroom broth; it will be used as broth. First, pour boiling water over the dry mushrooms, let them stand for about 2–3 hours, rinse, and chop.

Pour a little vegetable oil into a hot frying pan, add carrots and onions. Bring the tomato to a pasty state using a blender, add to the frying pan, stir everything, and simmer over low heat. Add mushrooms to the vegetables and fry for 3-5 minutes.

In a separate saucepan, fry the potatoes until half cooked. If you use raw root vegetables, they may not have time to cook and will remain “woody”.

Take clean pots, put part of the potatoes on the bottom, then a layer of vegetables with mushrooms, again potatoes, cover each layer with a spoonful of sour cream. Salt and pepper, pour mushroom broth over everything, sprinkle with herbs on top, cover with a lid. Place everything in the oven, heated to 200°C, for half an hour. To prevent the dish from being dry, add a little mushroom broth after a quarter of an hour. Serve in pots.

Preparation

Peel, wash and cut the potatoes into slices or cubes of small thickness.
Wash the mushrooms, cut them in half, then you can cut them into cubes or slices.
Peel the onion and chop finely.
Combine all prepared products and mix thoroughly.
Lubricate the bottom with sour cream and lay out all the necessary products.

It is important not to fill the pot to the top, as the contents may boil away.

Fill each pot with water, you will need about 1/3 cup of water. And put it in the oven.

The oven must be cold. We turn on the fire only after placing the pots in it, otherwise the ceramics may crack.

While the food is preparing, grate the cheese and mix it with sour cream. Add spices and spices to the resulting sauce. If the sour cream has a thick consistency, then you need to add a little water.
After an hour, take out the potatoes and mushrooms in the pots and pour the prepared sauce over them. Place it back in the oven. After 30 minutes, the potatoes with mushrooms in pots are ready. We take out the resulting dish and place each pot on a plate previously covered with a napkin.

Since the entire cooking process is written in stages, it will not cause any difficulties for anyone and is guaranteed to surprise all family members.

This simple recipe will bring comfort and warmth to your home. A variety of dishes are prepared in a pot, and all of them will have one thing in common - incredible taste and satiety.

Bon appetit!