Cooking
Recipes for fried potatoes with champignons are available to almost every family, as they can be classified as budget cooking. This side dish, in addition to a home-cooked dinner, also looks good at a holiday feast. It is an excellent addition to meat, as well as a separate hearty dish. There are many different options for how to prepare a gourmet dish from ordinary fried potatoes. Combining it with spicy spices, mayonnaise and herbs, you can give potatoes a unique aroma and taste.
Mushrooms are used fresh, pickled, frozen and dried. Almost any will do: honey mushrooms, boletus, chanterelles, porcini mushrooms and others. At the same time, you can cook fried potatoes with champignons in a frying pan with the addition of other ingredients. Initially, some preparation of the products will be required. Peel the potatoes, wash them well, dry thoroughly. And only then cut it into strips or circles as desired. By the way, if you pour prepared potatoes with cold water for three hours, you can significantly reduce the amount of nitrates in them.
Next - champignons. It is necessary to wash off small particles of earth and sand from them so that they are not found in the finished dish in the future. After washing, the mushrooms should be thoroughly dried and cut into slices. Peel the garlic cloves and chop very finely. Next you need to take two frying pans and distribute melted lard and vegetable oil into them in equal quantities. Then place them on the fire and heat them up. Place potatoes in one and champignons in the other. Fry the mushrooms until all the liquid has evaporated. Then add a little salt, stir, close the lid and leave on the stove until ready.
Fry the potatoes over higher heat. It should be well browned and covered with a golden crust. You must remember to stir it sometimes. Then add salt to taste, cover the pan with a lid, reduce heat and bring to readiness. Then transfer the almost finished potatoes into a frying pan with fried champignons. Add Provençal herbs to them, add garlic and sour cream. Mix thoroughly and continue cooking covered for another 10 minutes. Then turn off the heat, sprinkle with fresh herbs, stir and let stand for 10-15 minutes. A very tasty and aromatic dish is ready. It is best to serve fried potatoes with champignons with pickles, tomatoes or cabbage.
How to cook pot roast with meat, mushrooms and potatoes in the oven
Roast in pots with meat, mushrooms and potatoes in the oven turns out to be a very aromatic and juicy dish for the whole family. Roast is a popular Russian dish that was cooked in ovens. Nowadays it is prepared from meat, potatoes, onions and carrots. You can take absolutely any meat: chicken, goose, beef, lamb, rabbit or pork. For a rich taste, many people add prunes, mushrooms and spices. Dishes in pots always look very appetizing and will not leave anyone indifferent. It will rightfully become your family’s favorite dish.
Bake for an average of 45-60 minutes.
Prepared: in the oven
- potatoes - 3-4 medium-sized tubers (the number depends on the number of pots);
- pork – 200-300 grams (You can take any other meat);
- mushrooms - chanterelles - 200-300 grams (You can use any mushrooms, both homemade and champignons);
- carrots – 1 large;
- salt - to taste;
- ground black pepper - to taste (you can use any other seasoning);
- onions – 1-2;
- cheese - 100-150 grams;
- sour cream – 150 grams;
- water – 200ml
Pan-fried potatoes with champignons and chicken
Ingredients:
- Tomatoes – 2 pieces.
- Potatoes – 700 grams.
- White pepper – 1/5 teaspoon.
- Chicken fillet – 250 grams.
- Marjoram – 0.5 teaspoon.
- Dill – 4 sprigs.
- Champignons – 400 grams.
- Oregano – 0.5 teaspoon.
- Onion – 2 heads.
- Sour cream – 2 cups.
- Cheese – 200 grams.
- Young onions - 4 pieces.
- Rosemary – 0.5 teaspoon.
- Salt – 1 dessert spoon.
- Oil – 50 milliliters.
Roast with potatoes and mushrooms
A hot and unusually aromatic roast with mushrooms and potatoes will quickly satisfy your hunger and warm you up, which means you won’t find a better dish for the autumn-winter period.
Any, even not the most experienced housewife, can cope with the preparation of such a dish, because in its recipe you will not find a huge list of unavailable ingredients or difficult-to-follow steps. It’s also good that you can add a variety of mushrooms to the roast, but it’s easier and cheaper to use champignons.
If you replace butter and sour cream with products of plant origin, then the roast can easily become a hot dish during Lent or is perfect for people who adhere to vegetarianism.
- Potatoes – 5 pcs.;
- Carrots – 1 pc.;
- Onions – 1 pc.;
- Champignons – 350 g;
- Garlic – 2 cloves;
- Butter – 40 g;
- Tomato paste – 1 tbsp;
- Sour cream – 2 tbsp;
- Fresh herbs - 2-3 sprigs;
- Vegetable oil, salt, ground black pepper to taste.
Cooking process
Fried potatoes with champignons and chicken is a simple and quite high-calorie dish. Although it is not new, it still continues to be among the favorites of many families. Served with sauerkraut or pickles, it is swept off the table almost instantly. We suggest preparing it according to the recipe and feeding all your household tasty and satisfying meals.
Initially, you need to wash the chicken fillet, dry it and cut it into pieces. Place in a bowl, sprinkle with spices and salt. Stir and leave to marinate for about 30 minutes. Next, prepare the potatoes, which need to be peeled, washed and chopped. Heat oil in a saucepan and place potatoes in it. Add salt, a little pepper and fry, stirring over low heat, until almost done and remove from the stove.
Then you should move on to the champignons. Rinse the mushrooms well, but not for long, in water and dry them properly. Next, peel the caps and trim the ends of the stems. Cut each one lengthwise into two halves, place the cut side on a cutting board and chop into slices 3 millimeters thick. Then put them in a frying pan, add salt and fry for 10 minutes. Place the finished champignons in a bowl and cover with a lid.
Now peel the onion heads and chop them into half rings. Place in a frying pan, add a little oil and fry lightly. Then add marinated pieces of chicken fillet to it, stir and continue frying together for another 10 minutes. During this time, wash and chop the tomatoes into cubes and chop the greens and young onions. You also need to grate a piece of hard cheese.
Next, return the saucepan with the fried potatoes to the stove, place pieces of chicken fillet sautéed with onions on top. Then there are diced tomatoes and mushrooms. On top is a layer of sour cream mixed with young onions and dill. And at the end, decorate everything with grated cheese. Cover the saucepan with a lid, light a low heat and cook for about 15 minutes. For lunch, serve the dish still hot.
Fried potatoes with mushrooms are a simple but satisfying dish. It's easy to prepare. And its main advantage is that the ingredients are available all year round.
Delicious roast potatoes with mushrooms in the oven or slow cooker
Roast potatoes with mushrooms is a very tasty vegetarian dish, the recipe for which is very simple. At home, a roast can be cooked in the oven, but in the absence of the latter, you can simply cook it in a frying pan. And if you have a slow cooker, then the roast in it is the most delicious. In the oven, the roast can be cooked either in a special pan, like a duck casserole, with thick walls, or in pots, or again in a deep frying pan. But in the latter case, the handle needs to be unscrewed both from the frying pan itself and from the lid. This very satisfying dish is completely lean, so feel free to include it in your menu, and it is so tasty and aromatic that it can decorate any holiday table or family dinner party. The culinary recipe for cooking roast is described below step by step with photos.
About the benefits of mushroom roast
Roast with mushrooms and potatoes in the oven - a tasty and satisfying dish. Pork, beef or turkey in pots with potatoes and mushrooms is a second dish that is included in the menu of many restaurants of traditional Russian cuisine both in Russia and in Europe.
Roast chicken with mushrooms and potatoes is an excellent lunch option for a preschool or school-age child, as this dish is energizing, and meat in combination with mushrooms is easier to digest.
True, there is one limitation: children under five years of age are not recommended to eat mushrooms in any form, due to the immaturity of the digestive system and the lack of important enzymes. Roasted mushrooms with meat is a great option for lunch or dinner because:
- Mushrooms are rich in protein, and potatoes are rich in carbohydrates. Supporters of separate meals believe that such combinations are unacceptable, but, as practice shows, roast perfectly fills you up and helps you forget about the feeling of hunger for a long time. In addition, such food does not put on weight (unless, of course, you use fatty sauces).
- This dish goes well with any salads and drinks. If you replace potatoes with domestic pasta or Italian spaghetti, this roast can be eaten without bread.
- Mushrooms fried with meat and vegetables look beautiful when cooked and will decorate any holiday table, especially if you sprinkle the dish with chopped herbs before serving.
- If you replace potatoes with Jerusalem artichoke (domestic gardeners better know this vegetable under the name “earthen pear”), the roast will become an excellent dish for diabetics, since Jerusalem artichoke contains virtually no starch and helps lower blood sugar levels. And those who do not want to gain weight or simply do not like potatoes can replace them with cauliflower inflorescences.
Cooking a tasty and nutritious meal
Mushroom roast is one of the simplest and fastest dishes. Stewed meat with mushrooms can be made in a deep saucepan, in a cauldron, in a slow cooker, and even in an old Russian stove, which many people still have in their dachas.
The easiest way to prepare this dish is in a deep non-stick frying pan with Teflon coating. However, in this case, you should not use metal spoons, forks and spatulas, so as not to scratch the protective layer.
In order to cook roast meat, you need:
- Wash the meat, cut it into pieces and fry in oil.
- Sauté onions and carrots until beautifully golden.
- Boil thoroughly washed mushrooms.
- Boil the potatoes until half cooked.
- Place the potatoes and mushrooms in a deep frying pan or (if the roast will be cooked in the oven) in special ceramic pots with lids.
- Add roots (carrots and onions).
- Add water.
- If the dish is prepared in the oven, the pots are placed in the oven, preheated to two hundred degrees.
- If the housewife has chosen a deep frying pan for cooking, the water is brought to a boil, after boiling, the heat is reduced to a minimum and the frying pan is covered with a lid. The lid should have a hole for steam to escape. If there is no such hole, it needs to be opened a little.
- The dish is brought to readiness, shortly before readiness, spices and (optional) grated hard cheese are added.
You can add sour cream or lean mayonnaise, but keep in mind that this will significantly increase the calorie content of the dish.
Before serving, the dish can be sprinkled with chopped parsley or dill . Green onions - feathers - are also perfect for this purpose. In spring, you can also use fresh gooseberry - a plant that many people wrongly consider to be a weed. Mosquito is rich in vitamins and minerals. It also significantly improves the taste of meat dishes.
What goes with roasted meat and mushrooms?
You can cook a roast with more than just meat. Those who observe long Orthodox fasts can use zucchini or green beans instead of meat. The second option is much more nutritious because beans contain a lot of protein.
If there is no meat at home, but there is chicken or pork liver, you can also use the liver, but this version of the dish is not recommended for young children.
Roast meat and mushrooms go well with dishes such as:
- canned eggplants;
- salad of fresh cucumbers and tomatoes, dressed with olive oil and sprinkled with fresh herbs;
- fresh black and white bread;
- Italian spaghetti, in this case the roast is cooked without potatoes, and then mixed with pasta and seasoned with any traditional Italian sauce, for example, tomato.
This second course goes well with any white wine. Roast also goes well with vodka. But beer, cognac and red wine do not go well with mushrooms. Roast mushrooms should only be served hot, preferably immediately after cooking. If you reheat this dish, you should do it not in the microwave, but at the same speed where the roast was originally cooked.
Experts say that when heated in a microwave oven, food loses its taste and aroma, as well as many beneficial substances. It is advisable to eat the mushroom roast on the day of preparation .
If there is any leftover, store the leftovers only in the refrigerator and for no more than two days. Also, cooled mushroom roast can be used as a filling for homemade pies or puff pastries.
