How to properly fry fresh champignons with potatoes. Fried potatoes with champignons. Potatoes fried with champignons and onions in vegetable oil

A dish like fried potatoes with champignons can decorate not only an everyday table, but also a festive one. There are several options for its design and presentation, which gives the cook freedom of imagination. This food can be confidently offered to fasting people, vegetarians, culinary aesthetes and picky eaters. It goes well with various salads, sour cream dressings, and fresh herbs.

You can prepare fried potatoes with mushrooms at any time of the year, since champignons are constantly on sale, and potatoes, as everyone knows, are the most popular and affordable vegetable in our area. Instead of raw champignons, you can use marinated ones. A good idea is to combine fresh and canned mushrooms at the same time.

Some housewives add a small clove of garlic, pre-chopped, to the almost finished dish. This component, combined with a small amount of freshly ground black pepper, provides the dish with novelty and piquancy. For those who love delicate sophistication, devoid of pungent odors, it will be enough to use only a pinch of salt as spices.

Taste Info Potato main courses / Fried potatoes

Ingredients

Washed potatoes – 650 g;
Peeled champignons – 300 g;
Onions (white, yellow) – 2 pcs. medium size;
Vegetable oil for frying – 4 tbsp;
Black, red pepper, salt - to taste.

How to cook fried potatoes with champignons in a frying pan

Fried potatoes with champignons in a frying pan with a thick bottom are prepared quickly and easily. The main task here is to choose the right dishes to which the ingredients will not stick during frying.

First of all, you need to remove the skin from the potatoes. If the champignons have not yet been peeled, then after they have been washed, it is necessary to remove the outer skin.

Add frying oil to a frying pan heated over medium heat. Mushrooms, cut into quarters or halves depending on size, should be fried, stirring constantly.

Potatoes, cut into 4 or 6 pieces into oblong slices, should be slightly dried and only then added to the mushrooms. Vegetable oil from different companies may differ in its characteristics, therefore, if necessary, its quantity can be increased. During frying, the ingredients should mix easily. The fire under the container should be either high or medium. One of the secrets of this dish is constantly stirring the contents of the pan.

Spices are added to taste during frying.

The onion, cut into thin half rings, is added only after the potatoes are cooked. It’s easy to check if the potatoes are ready: they are well fried if the largest slice can be easily pierced with a fork. After the onions are placed in the frying pan, heat treatment lasts about 3 to 5 minutes.

Greens, previously washed and chopped, are added to the finished dish, removed from the heat. Dill, parsley, green onions and even cilantro (coriander) will be relevant here as culinary herbs. Champignons give potatoes a special aroma and taste, an ideal addition to which would be fresh sour cream as a sauce.

Fried potatoes with champignons in a frying pan is a great option for lunch or dinner. Salads with fresh vegetables, seasoned with unsweetened yogurt or flaxseed oil, would be appropriate for this dish. Lovers of homemade pickles can safely combine potatoes with mushrooms and crispy cucumbers or juicy pickled tomatoes.

Step 1: prepare the ingredients.

Using a sharp kitchen knife, peel the onions and potatoes, and cut off the roots of each champignon. Then we wash the vegetables along with the herbs for serving under cold running water and dry with paper kitchen towels. After that, place them one by one on a cutting board and chop them. We cut the potatoes into slices, strips, sticks or as you like, the main thing is that thickness of pieces did not exceed 1–1.5 centimeters, immediately put it in a bowl, fill it with water a couple of centimeters above its level and leave it like that until use.

Chop the mushrooms crosswise into layers 1 centimeter thick.

Onions - in half rings, quarters or cubes up to 6-7 millimeters thick. We also put on the kitchen table the remaining products that will be needed to prepare the dish, and proceed to the next step.

Step 2: prepare stewed champignons and potatoes.

Place a deep non-stick frying pan with the required amount of vegetable oil on medium heat. After a few minutes, add the chopped mushrooms and fry them until half cooked, about 7–8 minutes.

Then add onions to the champignons and cook them together 2 more minutes, stirring vigorously with a wooden kitchen spatula. Next, add the potatoes to the frying pan, after draining the starch liquid from them. Fill the vegetables with water so that it slightly covers them, add sour cream, salt to taste, bay leaf, ground black pepper and a mixture of spices.

After boiling, reduce the heat to a level between the smallest and medium, mix everything, tightly cover our dish with a lid and simmer it until the moisture has almost completely evaporated for about half an hour.

As soon as the potatoes become soft and begin to boil slightly, turn off the stove. Let the aromatic dish brew for a little while, that’s enough. 7–10 minutes, then arrange it in portions on plates, decorate with any greenery if desired, and serve at the table.

Step 3: serve stewed champignons with potatoes.

Stewed champignons with potatoes are served hot as a main vegetarian dish or as a side dish for meat, poultry, fish or game dishes. As a complement to this simple culinary masterpiece, you can offer a salad of fresh vegetables and homemade bread. Enjoy!
Bon appetit!

If desired, you can use pure sour cream, cream, mayonnaise, tomato juice (paste) or their mixture with water 1:1 for filling;

The set of spices is not important; use any that are suitable for vegetable dishes;

An excellent substitute for vegetable oil is butter, it makes the taste of the dish more delicate;

Very often, together with mushrooms and onions, small carrots, grated or chopped into thin strips, or cubes of sweet salad peppers are stewed;

Instead of a deep frying pan, you can use a duck pot or cauldron.

If you think about what would be so tasty and at the same time simple to cook for dinner, then this dish will immediately appear in the minds of many cooks. Champignons with potatoes are fried until delicious crispy foams, what could be more ideal, especially since the recipes for this simple treat are very varied. At the same time, such a dish can be used both independently and as a filling, and vegetarians will certainly like this dish.

However, even with regard to such seemingly simple menu items, there are some nuances. And to make the dish really tasty and appetizing, you should listen to some advice.

How to fry champignons

Champignons are perhaps one of the most unpretentious types of mushrooms. They are strong, do not lose their shape during heat treatment, are aromatic, tasty and do not require scrupulous cleaning. But you should also be prudent when working with them.

Pre-treatment of mushrooms

It is worth choosing light, medium-sized mushrooms, without dents or stains.
Do not wash the champignons for too long. Firstly, they are mainly a product of greenhouse agronomy and are not particularly polluted. Secondly, in water they quickly lose their natural mushroom aroma.
After rinsing the mushrooms, blot them with a cloth or paper napkin so that the moisture is not absorbed and does not make the gifts of the forest watery.
Cleaning champignons consists only of removing the film under the cap; no other manipulations are required.
After cleaning, they should be cut into slices and immediately begin cooking, without delaying the matter, since champignons quickly deteriorate, darken and lose their culinary qualities.

Cooking

Fry the champignons for no more than 7-10 minutes. Otherwise they will become overdried. However, for frozen mushrooms, the cooking time should be increased to 20-30 minutes until excess moisture evaporates.
The mushroom dish should be seasoned with spices at the very end of cooking.
You can diversify the taste of the dish by choosing the fat for frying. This can be olive oil or unrefined sunflower oil, which will give the finished dish the aroma of seeds. Often this dish is prepared in lard along with cracklings.
But butter, cream, sour cream or soft cream cheese added in the last 2-3 minutes of the cooking process will help to give a delicate creamy taste.

Now, having mastered the main rules, we can move on to practical exercises. Who will tell us how to fry champignons and potatoes.

Potatoes with champignons in a frying pan

Ingredients

Potatoes – 8 tubers + –
Turnip onion – 2 heads + –
Fresh champignons – 0.4 kg + –
Bay leaf – 2 leaves + –
Black pepper powder - 1/2 tsp. + —
Salt - 1/3 tbsp. + —
Fresh parsley - 1/2 bunch + -
Fresh dill – 1 bunch + –
Refined sunflower oil – 1/4 – 1/5 cup + –
Butter - 3 tbsp. + —

How to fry

For many of us, fried potatoes in a frying pan are an express recipe for when we are running out of time to cook or are simply lazy. But if you fry the tubers with champignons, then this treat can compete with any restaurant dish.

The peculiarity of the preparation of this dish is the separate frying of the components. First, you should peel and cut the potato tubers into strips, after which we place the potatoes in the oil heated in a frying pan.
We will fry it over medium heat for about 20 minutes, stirring regularly. About 10 minutes before the end of frying, add salt to taste.
Well, while the straws are roasting, we will prepare the mushrooms. We send washed, dried and cut into small oblong pieces the champignons, as well as the onion chopped into ¼ rings, into another frying pan. Over medium heat, fry the salted onions and mushrooms seasoned with bay for about 15 minutes in butter, until an appetizing golden brown crust appears and the onions acquire a beautiful golden color.
After this, add the onion and mushroom fry to the potatoes, mix everything and let the dish simmer under a closed lid for 5 minutes over low heat.

A delicious dinner is ready. All that remains is to decorate the treat with finely chopped herbs. A light vegetable salad of tomatoes and cucumbers would be an excellent addition to this treat.

This recipe is also very convenient because fried mushrooms can be used as a filling for pies and pizzas, as well as for making mushroom soup.

Fried potatoes with champignons in sour cream

Every housewife knows that mushrooms go well with sour cream. But not many people realize the “friendship” between forest gifts and garden fruits. Meanwhile, this combination is very interesting and most importantly delicious, the main thing is to know how to prepare this dish.

Ingredients

Potatoes – 5 tubers;
Bulgarian pepper – 1 pc.;
Onion – 1 head;
Carrot – 1 root vegetable;
Fresh champignons – 0.3 kg;
Sour cream 20% - ½ tbsp.;
Garlic cloves – 2 pcs.;
Fresh dill – 1.5 bunches;
Olive fruit oil – 70 g;
Salt - a pinch;
Black pepper powder – ½ tsp;

How to fry

Before heat treatment, all plant components should be washed and crushed. Chop the mushrooms into slices, and chop the potatoes, onions and peppers into strips. Three carrots on a coarse grater.
Now you can proceed directly to frying. Pour olive oil into a hot frying pan, into which we first place the potatoes. After 5 minutes, add carrots, onions and peppers to the container. Mix everything and simmer the vegetables over medium heat under a closed lid for 10 minutes.
After the allotted time, add mushrooms to the stew and, turning up the heat, fry everything for no more than 5 minutes, then add salt to taste, coat with black pepper and mix with sour cream.

After a couple of minutes, the aromatic dish can be served to the table along with finely chopped herbs and garlic passed through a press, which will most advantageously complement the flavor palette of this excellent treat.

Someone will say that fried champignons with potatoes is banal, but our recipes dispel this statement. In addition, even in its classic form, this dish is always relevant, in demand and not without a special charm, especially now when the mushroom season is just around the corner.

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If you have potatoes and champignons on hand, you can be sure that you will quickly and easily prepare a great dinner. Moreover, even a novice housewife or teenager can cope with this. The champignons and potatoes are cooked in a frying pan, and it takes a total of just over half an hour. The dish always turns out not only aromatic, but also incredibly tasty and nutritious.

I can’t say that this is fried potatoes with mushrooms, but it’s not stewed either, but something in between. The dish comes out tender, juicy with a bright mushroom aroma. It is perfect for a Lenten menu or on any other ordinary day, and have no doubt that absolutely everyone in the household will greet it with great pleasure.

Ingredients:

800 – 900 g potatoes
450 g fresh champignons
1 – 2 onions
salt, pepper, spices
vegetable oil for frying

Cooking method

If necessary, rinse the mushrooms under running water and let dry. Then cut into thin slices and fry in a preheated deep frying pan with oil for 7 - 10 minutes, stirring occasionally.

We need the excess moisture in the champignons to evaporate, and as soon as they begin to barely brown, immediately add the chopped potato slices. Stir and fry together over medium heat under the lid for about 15 minutes.

Then open it, add the chopped onion, mix again and fry the mushrooms uncovered for another 10 minutes.