Recipe: Potatoes with pickled mushrooms in a slow cooker. Calorie, chemical composition and nutritional value.

Potatoes with mushrooms in a slow cooker are an aromatic, tasty and very satisfying dish for all times. The availability and low cost of ingredients will allow every housewife to prepare it, and the help of kitchen appliances will reduce the entire process to a few minutes. At the same time, potatoes with mushrooms in a slow cooker are delicious not only on their own, but also with additional ingredients. It can be used as a base for many different dishes.

Potatoes with mushrooms cooked in a slow cooker can serve as a full second course or a side dish for meat or fish. If we are talking about a Lenten recipe, then you can diversify the composition with fresh vegetables, pickles, herbs, and also add several varieties of mushrooms at once for a richer taste and aroma. They can be added to potatoes frozen, dried or fresh, having carried out all the necessary preparation of the ingredients in advance.

Most often, potatoes and mushrooms are cooked in a slow cooker along with meat. It can be poultry, pork and beef, any game, sausages, mixed minced meat, etc. Potatoes with mushrooms and meat can be baked, fried or stewed in a slow cooker. In the latter case, a little water or broth is also added to the saucepan, and sauces based on tomato or dairy products are also used. The cooking time for potatoes with mushrooms in a slow cooker depends solely on the desired result. The dish fries quite quickly, but stewing can take a couple of hours. However, no movements will be required from the cook at this time.

You can season the dish with almost any spices. It is best to use special mixtures for roasts, for potato dishes or for mushroom gravies.

Potatoes with mushrooms in sour cream sauce is a tender and aromatic dish, which at the same time retains all its nutritional qualities, which means it is also very satisfying. Thanks to the two types of mushrooms used, the treat will not seem boring even without meat ingredients. You can choose the fat content of sour cream at your discretion, and also, if necessary, change the composition of spices. Dried herbs and seasonings from assorted vegetables go well with this dish.

Ingredients:

• 600 g potatoes;
• 200 g oyster mushrooms;
• 150 g champignons;
• 120 g sour cream;
• ½ tsp. khmeli-suneli;
• 1 tsp. seasonings for potatoes;
• 4 tbsp. l. vegetable oil;
• Salt pepper.

Cooking method:

1. Cut the potatoes into medium-sized cubes and place them in a greased multicooker bowl.
2. Add salt, pepper, suneli hops and seasoning for potato dishes.
3. Turn on the “Stew” mode and cook the potatoes for 10 minutes, stirring occasionally.
4. Wash the champignons and oyster mushrooms, dry and cut into pieces of any shape.
5. Sprinkle the mushrooms on top of the potatoes, stir and close the multicooker lid.
6. Cook potatoes with mushrooms in a slow cooker in the same mode for 40 minutes.
7. Add sour cream and continue simmering for another 15 minutes, stirring gently several times during the process.

Interesting from the network

Dried mushrooms may require a little more prep time before cooking, but they contain the most flavor and forest aroma. It is best to use a mixture of mushrooms, such as porcini, boletus and chanterelles. With fatty pork and a hearty side dish of potatoes, this dish will be a real highlight of the table. Usually it is cooked in pots in the oven, but special multicooker modes will also do a great job of slowly simmering all the ingredients.

Ingredients:

• 400 g pork;
• 6 potatoes;
• 100 g dried mushrooms;
• 1 onion;
• 250 g sour cream;
• 1 tbsp. l. tomato paste;
• 1 carrot;
• Salt pepper.

Cooking method:

1. Cut the onion into half rings, cut the potatoes into cubes, grate the carrots.
2. Place the dried mushrooms in a deep bowl and add hot water until it completely covers the mushrooms.
3. Wash the pork and cut it into small cubes.
4. Place a layer of onion in the multicooker (you don’t have to grease the bowl), then the pork.
5. After the mushrooms have stood for 5-10 minutes in boiling water, pour them on top of the meat.
6. Add half the potatoes, then add a layer of onions and cover everything with the remaining potatoes.
7. Mix sour cream with tomato paste, add salt and pepper to the sauce, dilute with water if necessary.
8. Pour the resulting sauce over the roast, close the multicooker lid and turn on the “Stew” mode.
9. Simmer the potatoes and mushrooms in a slow cooker for 1 hour, then cook for another 30 minutes in the “Steam” mode to allow the excess liquid to boil away.

A very simple and affordable dish for a home meal. You don’t even have to defrost the mushrooms before stewing them in the slow cooker! If desired, the roast can be made with gravy by simply adding a little more water; if the liquid only slightly covers the ingredients, the dish will turn out thick. Be sure to complement the dish with your favorite spices. Instead of fresh herbs, you can use dried ones - they go well with potatoes in any form.

Ingredients:

• 1.5 kg of potatoes;
• 300 g chicken fillet;
• 1 onion;
• 100 g frozen champignons;
• 1 carrot;
• Greenery;
• Salt pepper.

Cooking method:

1. Cut the chicken fillet and onions into small cubes, grate the carrots.
2. Grease the multicooker pan with oil and fry the chicken in the “Fry” mode for 10 minutes.
3. Add vegetables to the meat, fry for another 5-7 minutes, then place the champignons on top.
4. Continue frying mushrooms with meat and vegetables for 5-10 minutes.
5. Cut the potatoes into cubes and add them to the rest of the ingredients, salt and pepper to taste.
6. Pour in enough water to lightly cover the potatoes and mushrooms.
7. Cook the dish in the “Stew” mode for 1 hour, then garnish with chopped herbs and stir again.

A variety of modes in modern multicookers allows you to easily cook delicious fried potatoes without using a frying pan. Of course, it will turn out without a crispy crust, but the taste is in no way inferior to the standard cooking method. With dried porcini mushrooms, the dish turns out to be very aromatic and appetizing in appearance, but other members of the “family” are also suitable, for example, democratic champignons. Before starting cooking, the mushrooms should be poured with boiling water and left in this form for several hours, or better yet, overnight.

Ingredients:

• 1 handful of dried white mushrooms;
• 1 kg of potatoes;
• 1 onion;
• 2 tbsp. l. vegetable oil;
• Salt pepper.

Cooking method:

1. Finely chop the onion and fry it until transparent in the “Baking” mode (first grease the multicooker bowl with vegetable oil).
2. Squeeze the mushrooms from excess liquid, cut into small pieces and add to the onion, continue to fry until golden brown.
3. Cut the potatoes into cubes, add to the onions and mushrooms.
4. Turn on the “Pilaf” mode, add salt and pepper to the potatoes to taste, mix everything carefully.
5. Close the lid and cook the potatoes and mushrooms in the multicooker until the end of the specified program.
6. Keep the dish in the “Keep warm” or “Warming” mode for several minutes.

Now you know how to cook potatoes stewed with mushrooms in a slow cooker according to the recipe with photo. Bon appetit!

Potatoes with mushrooms in a multicooker is a dish for all models of kitchen multicookers (Polaris, Philips, Redmond, Scarlet, etc.). The cooking time and name of the mode may differ slightly, but in the end you will still get a tasty and nutritious lunch for the whole family. For those who are not yet fully familiar with their kitchen appliances, the following tips from professional chefs will be useful on how to cook potatoes with mushrooms in a slow cooker:

• Dishes in a slow cooker usually need to be stirred frequently, so the potatoes may lose their shape, turning into something like a puree. To prevent this from happening, before cooking the roast, fry the potatoes until half cooked in the same multicooker in the “Fry” mode or in a regular frying pan;
• Before slicing the potatoes, rinse them thoroughly under running water to remove excess starch. Mushrooms also need to be washed well or even soaked in boiling water so that no harmful substances remain on them;
• To better reveal the taste and aroma of potatoes with mushrooms in a slow cooker, leave the dish in the “Warming” mode for 10-15 minutes after cooking.

Potatoes with mushrooms…

These words alone immediately create an appetite. This simple and inexpensive dish has been consistently popular for many years. With the invention of multicookers, it has become even easier to prepare it and achieve a richer taste than when cooked in a frying pan.

There are two main ways to prepare potatoes with mushrooms - frying and stewing.

The second option has a lower calorie content and is perfect for supporters of a healthy diet.

fried dish

- a more common recipe that has a lot of admirers. How to cook is a matter of choice and personal preference.

Ingredients for making potatoes with mushrooms

Let's start with the classic recipe.

It is better to give preference to wild mushrooms, as they are more aromatic. If it’s not the right season outside, then you can also use frozen mushrooms (chanterelles, honey mushrooms, boletus, etc.)

The ingredients of the dish are as follows:

• 800 grams of potatoes (4-5 pieces);
• 300 grams of any wild mushrooms;
• 1 large onion;
• 6 tablespoons vegetable oil;
• pepper and salt - to taste.

It is worth noting that the proportions are indicated for a large multicooker, with a bowl volume of 4.5 liters or more. If the device is smaller, then the quantity of products should be proportionally reduced.

Stew in a slow cooker with mushrooms and potatoes

Ingredients for slow cooker stew with mushrooms and potatoes:

• 2 carrots,
• 3 potatoes,
• 300 g mushrooms (chanterelles),
• 2 tomatoes
• 1 head of onion,
• eggplant,
• bay leaf,
• 150 g of canned corn,
• Brussels sprouts,
• 120 g cauliflower,
• 100 g of white cabbage,
• pumpkins,
• 8 tbsp. l. olive oil,
• 3 tablespoons mustard,
• water,
• salt.

Method of preparation: Wash and peel the vegetables. Cut carrots, eggplant, potatoes and pumpkin into large cubes, onions into wide rings, chop white cabbage, and divide cauliflower into inflorescences. Cut the mushrooms into strips. Pour 3 tablespoons of oil into the multicooker bowl, add all the cabbage, carrots, mushrooms, potatoes, pumpkin and eggplant, set the “Pilaf” mode, add water and simmer for 10 minutes. Pour boiling water over the tomatoes, remove the skin, cut into small cubes. In a separate frying pan, fry the tomatoes and onions in 2 tablespoons of oil, add to the rest of the vegetables, add corn, bay leaf, add salt and simmer for another 10 minutes. in the same mode.

Combine the remaining olive oil and mustard, mix thoroughly. Place the prepared vegetables on a plate and season with butter-mustard sauce.

How to cook potatoes with mushrooms?

1. Preparing mushrooms

First you need to deal with the mushrooms: sort them out, rinse them thoroughly and, if they are large, cut them into 2 or 4 parts. Pour vegetable oil into a multicooker bowl and add mushrooms. Then turn on the “Baking” program and set the time to 65 minutes.

2. Cooking process

During the cooking process, the liquid from the mushrooms evaporates, therefore, in order for them to be well fried and ultimately acquire an appetizing crust, there is no need to close the lid. For best results, stir them regularly.

3. Refueling

At the same time, you need to peel, cut the onion into half rings and after 20 minutes from the moment the mode is turned on, add to the mushrooms. Sprinkle literally a pinch of pepper there. No more is needed, otherwise the seasoning will overwhelm the natural taste of the mushrooms. Stir everything and fry for 5 minutes without closing the lid.

4. Preparing potatoes

Wash, peel and cut the potatoes into cubes, slices or strips - whatever you like. Place in a multi-cooker bowl, add salt and mix with onions and mushrooms. Then close the lid and fry for 20 minutes.

Read also:  Cutlets in the oven (step-by-step recipe) - an alternative to steam cutlets. Options for cutlets in the oven: diet and with gravy
5. Serving the finished dish

After the specified time has passed, open the lid, stir the potatoes and continue frying with the lid closed until the alarm bell rings. The finished dish can be topped with sour cream and decorated with fresh herbs.

Stewed potatoes with mushrooms and cream

Stewed potatoes are more tender and contain fewer calories.

And when combined with cream, the taste is simply amazing!
For this recipe, it is better to use champignons or oyster mushrooms, but fresh wild mushrooms will also work. Sort the mushrooms, remove excess and wash.
The cutting method is not important, but it is most convenient to cut the champignons in half along the cap and stem. Peel the potatoes, rinse under the tap and chop into large cubes. Also peel the onion and chop it.

Pour oil into the multicooker bowl and heat it by turning on the “Frying” mode. Then put the onion on the bottom and, stirring, fry it for 10 minutes. Next add the champignons and cook for another 5 minutes. If wild mushrooms are used, they need to be placed in the slow cooker first, and only after 20 minutes add the onions.

Now it’s time to salt the mushrooms and onions (half a teaspoon) - the liquid from them is actively evaporating. Then add the potatoes and, stirring, fry everything together for 5 minutes.

Stop the frying mode and add the remaining salt in the amount of one and a half teaspoons and suneli hops (or a pinch of pepper - a matter of taste). Next, fill everything with a packet of low-fat cream,

stir and turn on the simmer mode for 40 minutes. Close the lid.

The finished dish can (and should) be served on the table without delay, garnished with fresh herbs.

Potatoes with mushrooms and tomato sauce

For lovers of culinary experiments, it makes sense to try cooking potatoes with mushrooms according to a very unusual recipe.

The following ingredients will be required:

• 1.2 kilograms of potatoes;
• 300 grams of any mushrooms;
• 3 small onions;
• 30 grams of flour;
• 60 grams of tomato paste;
• 6-7 tablespoons of vegetable oil;
• 1 large glass of water;
• any greens - to taste;
• pepper, salt - to taste;
• Bay leaf.

First, the mushrooms should be sorted, washed and boiled. Cut in any way. Peel the potatoes and onions and chop them.

Now prepare the sauce:

fry the onion for 2-3 minutes in a frying pan with a small amount of oil. Add flour and tomato paste. Fry the resulting mixture for another 5 minutes.

Then heat the vegetable oil in a multi-cooker bowl and place the potatoes there. Fry for 10 minutes, stirring vigorously. Next, switch the mode to “Quenching”

and add mushrooms, homemade sauce, water, seasonings, salt. Cook for 40 minutes. Fresh herbs will be very useful for decorating the finished dish.

To make the dish even more tender, in any of the recipes you can replace part of the sunflower oil with butter. And lovers of spicy flavors should add finely chopped garlic to potatoes with mushrooms.

Stewed potatoes with mushrooms, chicken and sour cream

This dish can be prepared in any microwave. It turns out very tender, low-calorie and satisfying.

Ingredients:

• potatoes - 1 kg.
• mushrooms - 300 g.
• chicken meat - 500 g.
• onion - 1 medium head
• garlic - 2 cloves
• salt and pepper - to taste
• vegetable oil - 150 g.
• carrots - 1 pc.
• sour cream - 2 tablespoons
• greens optional.

Number of servings: 6

Cooking time: 1 hour

Cooking method:

• A wonderful recipe for potatoes baked in a slow cooker. We'll explain how to make it tastier.
• We'll tell you how to make delicious chicken in sour cream in a slow cooker.
• Here we will explain to you in detail how to make vegetable stew with chicken in a slow cooker.

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Video recipe for making potatoes with mushrooms

Ingredients:

• 8-10 potato tubers
• 300 g champignons
• 2 pcs onions
• a couple of tablespoons of vegetable oil
• seasoning for potatoes to taste

Both potatoes and mushrooms are well known to everyone, so they don’t need any special introduction. They are also good together - the combination of these products is time-tested and has a lot of fans. Another thing is that not everyone can find wild mushrooms, so until relatively recently, mushrooms were in short supply for city residents. Now, when you can buy champignons or oyster mushrooms in almost every store, even city dwellers can cook mushroom dishes every day - pilaf with mushrooms, dumplings, and much more! In addition, many people now have a multicooker - a smart kitchen assistant, ready to offer professional help at any time and make routine everyday work in the kitchen easier.

Stewed potatoes with mushrooms in a slow cooker turn out to be special, because the cooking process in it is akin to simmering in a Russian oven, which has the best effect on the taste of the finished dish. And you can cook it during Lent or on any other day when you want to taste a tasty and satisfying lunch.

How to cook potatoes with mushrooms in a slow cooker? Yes, very simple! Take out the food and turn on your multicooker - let's get started.

Cooking method

This dish will perfectly diversify the menu of those who are fasting or on a diet. And if you skip the stage of frying the food, you can make the dish even more healthy - just put all the food in the multicooker bowl and simmer until done.

For this dish, give your preference to more crumbly varieties of potatoes - due to the fact that the potatoes will boil well, the food will be even tastier, and it will also cook faster. Instead of champignons, you can take any other mushrooms of your choice.

Fried or stewed potatoes with mushrooms in a slow cooker (Panasonic, Redmond, Polaris, Scarlet, Moulinex, Vitek and other models) are easy to prepare and turn out delicious. Can be served as a separate dish or as a side dish for meat. Try cooking it in a slow cooker.

Ingredients for potatoes with mushrooms in a slow cooker:

• 1.5 kg of potatoes;
• 500 g mushrooms;
• 1 onion;
• 4 tablespoons sunflower oil;
• salt and pepper;
• parsley and dill.

Potatoes with mushrooms, fried in a slow cooker

Preparing this dish does not take much time. You don't have to worry about the ingredients burning or the oil splattering on the walls and table. In addition, when cooked in a closed space, products retain more of their nutrients and have a rich taste. Due to the fact that mushrooms produce a large amount of juice, very little oil can be used, which is also good for the body as a whole. Potatoes with mushrooms in a slow cooker are a great dinner for every day.

Ingredients:

• Potatoes – 4 pieces;
• Mushrooms (champignons) – 300 grams;
• Onion – 1 piece;
• Sunflower oil – 2 tablespoons;
• Cream - 4 tablespoons;
• Salt – 3 pinches;
• Pepper – 1 pinch.

Preparation:

1. Peel the potatoes and cut into strips. Salt and pepper separately.
2. Wash the mushrooms and remove blackened skins, if necessary.
3. Cut them lengthwise into several pieces each. If they are small, you can cut them in half.
4. Place the chopped mushrooms in a bowl and add salt separately.
5. Peel the onion and cut into small pieces.
6. Place mushrooms in a multicooker bowl and sprinkle onions on top.
7. Set the “Extinguishing” mode for 15 minutes. During this time, the mushrooms will give juice.
8. Then open the multicooker, pour in the potatoes, stir and pour in the cream.
9. Set the “Frying” mode for 25 minutes.

Ready. Thanks to the cream, the potatoes will be softer and the mushrooms juicy. You can use sour cream instead.

Potatoes can easily be called the most delicious side dish, especially if this side dish is prepared with soul.

The potatoes will turn out very tender, soft, with a harmonious creamy taste in a slow cooker - an indispensable assistant in the kitchen. In addition to mushrooms, recipes often use ingredients such as meat, minced meat, vegetables, and herbs. You can prepare delicious potatoes with mushrooms in a slow cooker according to the recipes presented below.

Potatoes with mushrooms in a slow cooker: step-by-step cooking recipe

How to cook potatoes with mushrooms in a slow cooker? Any mushrooms are suitable for cooking potatoes in a slow cooker. If using dried mushrooms, soak them in hot water for 40 minutes.

Scald the mushrooms with boiling water and rinse under running cold water. Trim the ends of the legs. Place in a sieve to drain excess water. Cut the mushrooms into large thin pieces.

Place the mushrooms in the oil heated in the baking program. Fry until half cooked for 10-15 minutes. Immediately set the “Baking” mode to 65 minutes. Add chopped onion. Add salt and stir. Close the lid.

Recipe for stewed potatoes with mushrooms for a slow cooker

1. Cut the onion into half rings.

2. Pour 1-2 tablespoons of vegetable oil into the multicooker bowl. Set the “Frying” mode.

3. Add chopped onion to the bowl and fry for 3-5 minutes until golden brown.

4. Chop the carrots into thin strips.

5. Add carrots to the slow cooker with the onions. Fry for another 3-5 minutes until the carrots are soft.

6. Cut the mushrooms into 3-4 parts (large ones can be smaller), rinse them with water. Add the pieces to the bowl with other vegetables. Fry for 5 minutes.

7. Cut the washed, peeled potatoes into cubes 3-4 cm long. Add potato cubes to other vegetables.

8. Pour water into the bowl, add sour cream, spices and salt. Mix.

9. Set the multicooker to “Stew” mode and close the lid.

10. Simmer potatoes with mushrooms for 35-45 minutes, depending on the power of the device.

When preparing a dish for the first time, it is better to take the minimum amount of time, and if necessary, simmer so that the potatoes do not burn.

11. Sprinkle with herbs, close the lid and let sit for 3-5 minutes. The dish is ready.

Cooking stewed potatoes with mushrooms in a slow cooker does not take much time, but the result is a very tasty, aromatic and healthy dish. There are many recipes, so you can choose the best one that will appeal to all family members. Perhaps it will become any dish that will delight not only household members, but also guests. Moreover, any of the recipes presented below can be modified at your own discretion by adding the necessary ingredients.

Stewed potatoes with mushrooms will be the healthiest food when preparing a dish in a slow cooker.

Potatoes with mushrooms in a slow cooker video

Enjoy watching!

Of all the possible dishes, potatoes with mushrooms in a slow cooker are perhaps the easiest and most delicious to prepare. It is difficult to make a mistake with the choice of ingredients here, since everyone, in principle, has already made similar recipes on a regular stove and can easily use the same proportions as usual.

One of the advantages of this type of cooking is that the dish does not turn into porridge, and the device always maintains a temperature suitable for eating.

We have collected for you only the nuances of cooking using this device and a couple of new recipes with which fried and stewed potatoes will be a culinary innovation for you. Bon appetite!

Baked potatoes with champignons in a slow cooker are a much healthier product than those obtained by frying.

Surprisingly, the taste of such a product is incredibly delicate. And per 100 g of this dish there are only 107 calories.

You will need:

• 1 kg of potatoes;
• champignons (but you can use other mushrooms) – 150 g;
• olive oil – 4 tbsp;
• 1 teaspoon each of paprika, Provençal herbs and other spices to taste, salt.

The entire cooking process includes the following steps:

1. Wash and peel the potatoes.
2. Cut it into thick slices (about 5-7 mm).
3. We wash the champignons and also cut them into slices, but thinner.
4. First pour oil into the bowl of the device, then lay out the champignons, and everything else on them.
5. Add seasonings and salt.
6. On the device, select the “Baking” function and set the timer for 45 minutes.
7. Stir every 15 minutes.

How to bake and stew potatoes with mushrooms in sour cream in a slow cooker?

Potatoes with mushrooms in sour cream in a multicooker can be prepared both in the baking mode and in the stewing program. In any case, using these components, you will definitely get a tasty and satisfying lunch that all your household will appreciate.

Potatoes with mushrooms in sour cream in a slow cooker: recipe

If you do not want to prepare a complex and lengthy dish for the dinner table, we recommend using the recipe presented. To implement it you will not need expensive products or a lot of time.

So how do you prepare potatoes with mushrooms in sour cream in a slow cooker? To make such a hearty dish for your household, you need to prepare:

• medium potato tubers – 4 pcs.;
• large fresh champignons – 300 g;
• thick sour cream – 200 g;
• salt, dried herbs and pepper - use at discretion;
• vegetable oil – 6 large spoons;
• large onion - 1 head;
• hard cheese – 150 g.

Processing components

To make potatoes with mushrooms in sour cream in a slow cooker tasty and appetizing, all components should be carefully processed. The tubers of the mentioned vegetable are peeled and cut into slices. The onion is peeled and chopped into cubes. As for mushrooms, they are cut into thin slices. Hard cheese is also grated separately.

Mushroom heat treatment process

Lunch, which includes lovingly cooked potatoes in a slow cooker with mushrooms, is delicious. The recipe for this dish is presented in this article. You will like the result if all the components of the dish are pre-fried. To do this, place the champignons in the bowl of the device and turn on the baking mode. As soon as all the moisture from the mushrooms has evaporated, add onions and 5 large tablespoons of vegetable oil. After mixing the ingredients, fry them for about 20 minutes, until reddened.

At the very end of heat treatment, fresh thick sour cream, salt, dried herbs and pepper are added to the champignons. After mixing the ingredients, place them on a separate plate and leave them aside for a while.

Bake the dish

After the mushrooms are fried, grease the multicooker bowl with the remaining vegetable oil and lay out the potato slices. Seasoned with pepper, salt and dried herbs, the vegetables are covered with champignons in sour cream, which, in turn, are sprinkled with grated cheese. In this form, the dish is cooked in baking mode (with the lid closed) for about 60 minutes. During this time, the potatoes should become as soft and slightly crispy as possible.

Serving for lunch

Now you know how to prepare potatoes with mushrooms in a slow cooker with sour cream. After the beep sounds, a kind of casserole covered with cheese is divided into parts and distributed on plates. They are presented to the table with a slice of bread and homemade pickles.

Stewed potatoes with mushrooms in a slow cooker: the best recipes

We talked above about how to bake the mentioned ingredients in a slow cooker. But if you cannot eat such a dish, then we recommend stewing it. For this we need:

• medium potato tubers – 3 pcs.;
• large fresh champignons – 200 g;
• thick sour cream – 100 g;
• tomato paste – 2 large spoons;
• salt, fresh herbs and pepper - use as desired;
• butter – 20 g;
• carrots – 1 large piece;
• large onion – 1 head;
• drinking water – 1 glass.

Ingredient Processing

In this section of the article we will tell you how to stew potatoes with mushrooms in a slow cooker with sour cream. First you need to peel all the vegetables. Next you should start grinding them. Potato tubers and onions are cut into cubes, and carrots into circles. Fresh champignons and greens are also chopped separately.

How to form correctly?

After the products have been cleaned and chopped, you should begin to form the dish. To do this, place potato cubes, carrot slices, as well as onions and fresh champignons in a large container. Add salt, chopped herbs and pepper to the ingredients and mix them thoroughly.

Lastly, thick sour cream and tomato paste are added to the products. By mixing the potatoes and mushrooms again, you get the basis for the second dish.

Cooking process in a slow cooker

Having carried out all the described steps, place the finished mixture in the bowl of the kitchen device and fill it with 1 glass of water. After this, the formed dish is closed and the stewing mode is set. In this program, potatoes with mushrooms in sour cream in a slow cooker should be cooked for 65 minutes. During this time, all ingredients will become completely soft, and a tomato-sour cream broth will form.

Serve for family dinner

The stew prepared according to the recipe described above turns out to be very rich and satisfying. After the heat treatment is completed, the potatoes with champignons and aromatic gravy are distributed onto plates. Sprinkling them with a small amount of fresh herbs, the dish is served to the table along with bread and vegetable salad.

This lunch saturates the body well and gives it a lot of energy and strength.

Let's sum it up

Using products such as potatoes, fresh mushrooms and other ingredients, you can prepare completely different dishes yourself. The main thing is to follow all the recipe recommendations and use the correct heat treatment mode.

It should also be noted that in addition to stewing and baking potatoes with mushrooms, you can also make a delicious rich soup using these ingredients.

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Recipe with onions, mushrooms and sour cream

This is fried potatoes with mushrooms in a slow cooker. It is slightly less healthy than stew, but incredibly tasty.

You will need:

• 0.8 kg potatoes;
• 0.4 kg of mushrooms (champignons, oyster mushrooms, chanterelles or even honey mushrooms - all this will be delicious);
• onion – 1 pc. Choose the size according to your taste.
• sour cream – 4 tbsp;
• 1 glass of water (about 250 ml);
• oil – you can take regular sunflower oil, or olive oil (it’s healthier);
• dill or other greens;
• spices and salt.

Cooking process:

Recipe for cooking mushrooms and potatoes in a slow cooker

• Potatoes – 4 pcs.
• veal – 750 g,
• mushrooms – 400 g,
• butter or melted lard 1 tbsp. l.,
• flour – 1 tsp,
• wine - 1 glass,
• broth or water - 1 measuring cup from a multicooker,
• tomato puree – 1 tsp,
• onion – 1 pc.,
• ground black pepper - to taste,
• salt.

According to the recipe for cooking mushrooms with potatoes in a slow cooker, first prepare the meat: cut the veal into small pieces. Place in a slow cooker and fry in the “baking” mode for 20 minutes in butter or melted lard along with finely chopped onion. Rinse the mushrooms. Cut them into thin slices.

When the veal is browned, add the mushrooms and potatoes. Stir with a wooden spoon. Sprinkle with flour and simmer in the “stew” mode for 30 minutes.

Pour in the wine and meat broth, with tomato puree mixed in it. Salt and pepper to taste. Simmer covered for 30 minutes with a lid in the “stew” mode for 30 – 40 minutes until cooked.

Potatoes with mushrooms in the “Stew” mode

This recipe is spicy, with an Italian twist.

You will need (you can change the proportions depending on the number of eaters and the capacity of your device):

• 0.5 kg potatoes;
• 0.12 kg of mushrooms (for us these are chanterelles);
• 2 onions;
• 10 g butter;
• 10 g vegetable;
• chilli;
• salt.

Fried potatoes in a slow cooker are quite a creative dish. You can add other spices suitable for potatoes, cut small pieces of meat.

The algorithm of actions is not much different from how the stewed potatoes were prepared:

Recipe for canned mushrooms and potatoes in a slow cooker

This recipe for a dish of canned mushrooms and potatoes in a slow cooker does not require preliminary preparation of food. Preparing the dish will not take much time.

• 700–800 g beef
• 500 g potatoes
• 1 jar of canned mushrooms
• 1 package of mixed vegetables
• 2 1/2 cups water
• 2–3 tbsp. spoons of sour cream
• salt
• ground black pepper
• spices

Cut the beef pulp into strips and fry in a multicooker in the “Baking” mode for 40 minutes.

Add a jar of canned mushrooms, potatoes, sour cream, salt and pepper to the meat.

In a steaming dish, make a cup out of foil so that steam flows around the edges. Add vegetable mixture, pour water.

Place the pan in the multicooker and cook in the “Stew” mode for 2 hours.