Potatoes with mushrooms and tomatoes, baked in the oven or fried in a pan

If you add tomatoes to potatoes with mushrooms, you get a completely different, original dish with a rich tomato flavor. Using these ingredients, you can bake potatoes with mushrooms and tomatoes in the oven, stew in a cauldron, cook a casserole, soup, salad, or fry in a pan. Cheese is often used as an additional component to such dishes.

Stewed porcini mushrooms with tomatoes and potatoes

  • Potatoes 6pcs
  • Bulb onion 2pcs
  • Fresh porcini mushrooms 300g
  • Tomatoes 3pcs (or tomato sauce in meat broth)
  • Peppercorns
  • Bay leaf
  • Salt, pepper to taste

Raw peeled potatoes are cut into medium-sized cubes or wedges and fried. Prepared fresh porcini mushrooms, cut into wedges, are fried. Dried mushrooms are boiled and then fried. Fried mushrooms, sautéed onions, cut into half rings or slices, are added to the potatoes, poured with red or tomato sauce), spices are added and stewed until tender. Fried tomatoes are placed next to or around potatoes when on vacation. The dish can be cooked without tomatoes.

Mushrooms, salted with potatoes, cabbage and cucumbers

Composition:

  • mushrooms - 200 g,
  • potatoes - 200 g,
  • sauerkraut - 1 glass,
  • 2 tomatoes,
  • pickled cucumber - 1 pc.,
  • vegetable oil - 2-3 tbsp. spoons,
  • salt, pepper, herbs.

Boil the potatoes in their skins, peel and cut into slices. Finely chop the salted mushrooms, sort out the sauerkraut, squeeze out the excess brine. Tomatoes can be used both fresh and pickled. They need to be cut into small slices.

Mix vegetables with mushrooms, add finely chopped onion, pour over with oil and vinegar, sprinkle with salt, pepper and mix well. Mushrooms with potatoes and tomatoes can be garnished with slices of pickled cucumbers, finely chopped dill and parsley.

Fresh mushroom salad with potatoes and tomatoes

Composition:

  • mushrooms - 150 g,
  • potatoes - 200 g,
  • onion - 1 pc.,
  • vegetable oil - 2-3 tbsp. spoons,
  • vinegar - 1 tbsp. spoon,
  • mustard - 1 tsp,
  • tomatoes - 2 pcs.,
  • salt, pepper, dill.

Boil the peeled potatoes, peel and cut into slices. Boil mushrooms in salted water, cut into slices and mix with potatoes. Add finely chopped onion, oil, vinegar, mustard, pepper to the mixture and mix, then add a little chilled mushroom broth and stir again. Decorate the dish with circles of red tomatoes, sprinkle with finely chopped green dill.

Pots with mushrooms, potatoes, tomatoes and onions

Ingredients:

  • 200 grams of champignons or 2 large boletus,
  • 300 grams of potatoes,
  • 2 tomatoes,
  • 2 pieces of onions,
  • 200 grams of sour cream,
  • salt, vegetable oil,
  • some water.

Cooking method:

  1. The mushrooms should be peeled and cut into small pieces. Peeled onions - chop.
  2. In a frying pan, you need to heat vegetable oil, in which mushrooms are fried for 10 minutes. Then add the onion there and fry them together for another 10 minutes. And lightly salt.
  3. Peeled potatoes must be boiled until half cooked in salted water.
  4. Put potatoes cut into large pieces in clay pots, then a layer of mushrooms, a layer of thinly sliced ​​tomatoes, then a few tablespoons of sour cream, put the potatoes again and pour sour cream.
  5. Pour 2 tablespoons of water into each pot, close them with lids and put in the oven. Until fully cooked, the dish in pots with mushrooms, potatoes, tomatoes and onions is baked for 30-40 minutes.

Fried mushrooms with potatoes and tomatoes

Ingredients:

  • 2 tomatoes;
  • 3 potatoes;
  • 2 cloves of garlic;
  • a pinch of pepper and salt;
  • 100 g of mushrooms;
  • 60 ml of vegetable oil.

Cooking method:

  1. To cook fried potatoes with mushrooms and tomatoes, peel the garlic and chop it finely with a knife.
  2. Heat the oil in a frying pan and put the garlic in it. Fry it over low heat, just a little, making sure that it does not burn.
  3. Wipe the washed tomatoes with a paper towel and cut into slices.
  4. We clean, rinse and dry the mushrooms. Cut into thick enough slices.
  5. We send tomatoes and mushrooms to a frying pan with garlic. Season with salt and pepper, add chopped greens and fry until mushrooms are ready.
  6. Adds potatoes, cut into small wedges, preferably into cubes. We mix everything and fry.

Porcini mushrooms with tomatoes and potatoes

Ingredients:

  • half a kilo of porcini mushrooms;
  • 75 g grated cheese;
  • 4 potatoes;
  • 3 tomatoes;
  • pepper, salt and parsley;
  • 70 ml of vegetable oil;
  • bread crumbs - 6 g;
  • 150 g onions;
  • 25 g of garlic.

Cooking method:

  1. Separate the hats from the legs. Cut the flesh out of the middle of the caps. Chop it together with the legs.
  2. Heat oil in a saucepan and add chopped mushrooms. Peel the onion and cut into feathers. Add to mushrooms. Wash the potatoes, peel, cut into small cubes and add to the mushrooms. Add crushed garlic to this. Stir, salt and season with bread crumbs and pepper.
  3. Fry the mushroom caps separately. Wash the tomatoes, wipe off, and cut into circles.
  4. Fill the hats with the onion-mushroom-potato mince. Put the tomato circles in a frying pan, put the stuffed hats on them. Sprinkle everything with grated cheese. Send to the oven. A delicious cheese crust should appear on top of the potatoes baked with mushrooms and tomatoes.

Mushroom soup with tomatoes

Ingredients:

  • mushroom broth;
  • a tomato;
  • three potatoes;
  • greens and lean oil;
  • vermicelli - a handful;
  • salt, spices and black pepper;
  • half a head of an onion;
  • any mushrooms;
  • carrot.

Cooking method:

  1. Peel the potatoes, cut them coarsely, put them in a saucepan, pour in water and cook until soft.
  2. Peel the carrots and onions, wash and chop them into small pieces. We wash the mushrooms, dry them and chop them into slices. Heat oil in a frying pan, put chopped vegetables and mushrooms and fry until golden brown. Add finely chopped tomato and simmer for another five minutes over low heat. Salt and sprinkle everything with spices and pepper.
  3. Pour a handful of noodles into a pot with ready-made potatoes, add fry and chopped herbs, mix, wait for the soup to boil, and turn off the heat. We insist, the soup is covered for 20 minutes. Serve with brown bread toasts, spread with garlic butter.

French potato recipe with mushrooms and tomatoes

To make baked potatoes with mushrooms and tomatoes, take:

  • 8 potatoes;
  • 2 tomatoes:
  • 300 grams of mushrooms;
  • 1-2 onions;
  • 250 grams of mayonnaise;
  • 300 grams of cheese;
  • pepper and salt;
  • 30 grams of butter.

Preparation:

  1. To cook French fries with mushrooms and tomatoes, the oven must be preheated to 180 degrees.
  2. Cut the mushrooms into slices, fry for 5 minutes in a pan. We make a large fire so that they are browned.
  3. Peel the onions and potatoes. We cut vegetables. Onions in half rings, root crops with plates no thicker than 3 mm. Tomatoes are best cut into round slices.
  4. We spread half of the potatoes in a greased form, then tomatoes, onions, mushrooms on top and again potatoes. Salt each layer, sprinkle with pepper.
  5. Grease the top with mayonnaise, sprinkle with cheese.
  6. We send French fries with mushrooms and tomatoes to bake. Time from 40 to 60 minutes, depending on the thickness of the layers and the size of the pieces.

French fries with mushrooms, tomatoes and cheese, baked in the oven

To cook potatoes with mushrooms, tomatoes and cheese, you will need:

  • 400 grams of mushrooms;
  • 700 grams of potatoes;
  • 4 tomatoes;
  • 150 grams of mayonnaise;
  • 2 onions;
  • spices;
  • 200 grams of cheese.

Preparation:

  1. Cut the mushrooms into slices, lightly fry in a pan. 2. Cut the potatoes into slices, put them on a baking sheet, sprinkle with spices.
  2. Chop the onion in half rings, sprinkle with potatoes.
  3. Put the fried mushrooms on top.
  4. Cut the tomatoes into neat 3 mm circles. We spread it in one layer on top of the mushrooms.
  5. Pour the vegetables on top with mayonnaise. You can add a little garlic to it.
  6. We fill everything with cheese and bake potatoes with mushrooms and tomatoes in the oven at 180 degrees until fully cooked and an appetizing crust appears.

Casserole recipe with potatoes, mushrooms and tomatoes

  • 4-5 large potatoes;
  • 500-700 g of chicken fillet (you can use other meat if you marinate it beforehand);
  • 400 g fresh champignons;
  • 5 tablespoons of mayonnaise;
  • 3-4 tomatoes;
  • 200 g of hard cheese;
  • favorite spices, salt and pepper.
  1. Cut the fillets into long slices, add pepper and salt, sprinkle generously with spices (in this case, a "explosive mixture" of Italian herbs, curry and Caucasian spices was used). Add mayonnaise to the composition and start drinking potatoes with a clear conscience.
  2. Peel the potatoes, wash them and cut them into slices about 0.7 cm thick. A little nuance: if you are using a long-boiling potato variety, boil it in a saucepan for 5-7 minutes.
  3. The champignons should not be cut too finely so that the mushroom flavor is felt well. If the mushrooms are small, cut them into quarters, if large - into eight pieces.
  4. Cut the tomatoes into slices and sprinkle them with spices.
  5. Three cheese on a grater.
  6. And now we start the styling process. Lightly grease the bottom of the baking dish with vegetable oil and place slightly boiled (or raw) potatoes.
  7. Put the meat on the potatoes in a dense layer.
  8. Cover the meat layer with mushroom. Do not forget to add some salt to those foods that need it.
  9. Place the tomatoes tightly, leaving no gaps. They will make the dish more juicy and slightly sour.
  10. The final layer is grated cheese.
  11. The optimum temperature for baking meat with potatoes is 180-200 degrees. Put your dishes in the oven and keep yourself busy for the next half hour to forty minutes to avoid the temptation to constantly open the door and check the contents. It will take approximately that long for your cheese-baked roast to cook.
  12. Do not rush to cut into portions and serve the dish barely pulled out of the oven. Allow the juice released from the mushrooms and tomatoes to thoroughly saturate the potatoes with meat. After a quarter of an hour, you can serve the casserole with potatoes, mushrooms and tomatoes on the table.

Porcini mushrooms with potatoes and tomatoes

  • Porcini mushrooms, about 500 grams;
  • Potatoes - 4 medium sized tubers;
  • Tomatoes - 2 pcs;
  • Turnip onions - 2 large heads;
  • Ghee butter - 2 tablespoons;
  • Sour cream - about half a glass;
  • Vegetable oil - 2 tablespoons;

The rest of the ingredients: herbs, salt, pepper, garlic - to your liking.

Preparation:

Sort fresh mushrooms, rinse, cut into slices and toss in boiling salted water. After about 5 minutes, put the mushrooms in a colander, where to rinse with cold water.

Heat butter or ghee in a saucepan or cauldron, put mushrooms, lightly salt and pepper. Cut the onions into rings and add to the mushrooms. Simmer the mushrooms with onions until golden brown. If necessary, from time to time you can add a tablespoon of water in which the mushrooms were boiled.

Wash the potatoes, peel, cut in any way you are accustomed to and lightly fry over high heat in vegetable oil. Transfer the semi-finished potatoes to the mushrooms, add bay leaf, dill and, if necessary, salt and pepper.

To cook stewed mushrooms with tomatoes and potatoes, sour cream must be diluted with mushroom broth, salt, pepper and pour this sauce into a saucepan or cauldron where our dish is prepared.

Then cover the saucepan with a lid and put to stew.

When serving, mushrooms, stewed with potatoes and tomatoes, pour over the sauce in which they were stewed, unless, of course, all the liquid has evaporated, this can also be the case. Then sprinkle with chopped herbs and garlic.


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