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Traditional Russian cuisine offers a wide range of dishes with forest gifts to choose from. Potatoes with frozen mushrooms allow you to diversify the diet in winter and spring, using pre-prepared foods for cooking. Fried potatoes with frozen mushrooms, provided that they are properly prepared, will not differ in any way from a dish made from freshly cut mushrooms in terms of organoleptic qualities. You can find out about how to fry frozen mushrooms and potatoes at home, about all the intricacies and secrets on this page.

Feel free to choose any recipe for potatoes with fried mushrooms, and introduce it into your daily menu - you won’t go wrong, loved ones will be fascinated by the wonderful taste. The recipe for fried potatoes with frozen mushrooms from this page will also surprise you with unusual combinations of products. Unlike classical recipes, this condition allows you to enrich the food ration with useful microelements. Choose, cook, experiment and eat with gusto.

How to cook fried potatoes with frozen mushrooms in a skillet

Before cooking fried potatoes with frozen mushrooms, they should be removed from the freezer and thawed.

The classic recipe for fried potatoes with frozen mushrooms is a familiar taste.

Ingredients:

• Potatoes - 4-5 Pieces
• Frozen mushrooms - 200 grams
• Onions - 2-3 Pieces
• Frying Oil - To taste
• Salt, pepper - To taste

Cooking method:

1. Chop the onion, fry the mushrooms and onions first.
2. Save one onion for the potatoes. Cut the potatoes into strips, the onion into half rings. I fry potatoes and mushrooms separately.
3. Preheat a frying pan, pour in more oil. Fry the potatoes until tender, along with the onions.

Now add the fried mushrooms, salt, mix and fry for another 5 minutes. Thanks to this recipe, you know how to fry frozen mushrooms with potatoes. Serve and bon appetit!

Fried potatoes with frozen mushrooms and dill - exquisite flavor.

• Frozen honey mushrooms - 400 grams
• Potatoes - half a kilo
• Onions - 1 head
• Dill - 1 small bunch
• Salt and pepper to taste
• Vegetable oil - 3 tablespoons

Cooking method:

Preheat a frying pan over low heat, pour 3 tablespoons of vegetable oil, put the mushrooms and simmer them under a lid for 7 minutes, then over medium heat without a lid for 5 minutes.

Peel the onions, chop finely and add to the mushrooms. Fry mushrooms and onions for 5 minutes.

Peel and chop the potatoes, add to the mushrooms and onions, fry for 15 minutes over medium heat, stirring occasionally.

Wash and dry the dill, chop finely, put in a frying pan, salt and pepper the dish, stir and fry for another 3 minutes under the lid.

How to fry frozen mushrooms with potatoes in a pan

There are several secrets of how to fry frozen mushrooms and potatoes in a pan: the main one is to prepare all the ingredients. How to do it - read the suggested recipes.

Pan-fried potatoes with frozen mushrooms

Fried potatoes with frozen mushrooms in a skillet: fast, tasty, nutritious.

You will need:

• Frozen mushrooms - 700 g;
• Onions - 1-2 heads (depending on size);
• Potatoes - 5-6 tubers;
• Fatty sour cream - 1 tablespoon;
• Spices and seasonings to taste;
• Butter and vegetable oil for frying.

Cooking method:

1. Rinse and peel potatoes, cut into strips;
2. Chop the onions finely. Cut the mushrooms into medium pieces;
3. Melt the butter in a separate skillet. Send onions to it and fry until golden brown.Then add the mushrooms and fry over medium heat, stirring constantly. After 5-7 minutes, add sour cream to the pan, stir again, cover, make a small heat and simmer for another 10 minutes;
4. In the meantime, get busy with potatoes. Heat vegetable oil in a large skillet. You can add onion or garlic to it if you like. Place potatoes in a container, heat high and fry until golden brown on all sides. Then you can cover the pan with a lid and let the potatoes "reach". A few minutes before readiness, when the root crop has already become soft inside, add salt and spices to it, mix intensively;
5. Combine the mushrooms and potatoes in a frying pan, stir, season with finely chopped herbs, cover and let it brew a little. Now you know how to fry frozen mushrooms with potatoes.

How to cook fried frozen mushrooms with potatoes in a pan

Fragrant potatoes with frozen mushrooms in a pan with your favorite herbs.

• 500-600 g potatoes
• 400 g frozen mushrooms
• salt pepper
• favorite herbs

Cooking method:

1. Peel the potatoes and cut into large slices; defrost mushrooms and fry separately from potatoes.
2. In another pan, fry the potatoes, when they become soft, combine with the mushrooms. Cover and let it brew for about 5 minutes.

Young potatoes can not be peeled, but only washed thoroughly, and small ones can not be cut, but fried whole.

"Quick" potatoes with frozen mushrooms in a pan - cooked for 30 minutes, suitable for dinner.

After reading the recipe, you will know how to cook fried potatoes with frozen mushrooms. It will take you only half an hour to cook delicious potatoes.

• Potatoes - 8 tubers;
• Frozen mushrooms - a handful;
• Leek - 1 onion;
• Processed cheese - 30 g;
• Vegetable oil for frying

Cooking method:

1. Heat oil in a skillet. Pour potatoes into it, thinly sliced ​​into semicircles. Fry over medium heat, stirring occasionally.
2. When the potatoes have softened, add the onion, cut into rings and finely chopped mushrooms.
3. Fry for another 3-5 minutes until the potatoes are ready. Sprinkle with finely grated melted cheese on top and keep on fire for another minute.

An unusual recipe for cooking with separate roasting.

• potatoes - 500 g
• frozen mushrooms - 400 g
• onion - 1 piece
• sour cream - 1 package
• salt, pepper - to taste

1. Peel the potatoes, cut into strips and soak in cold water. Defrost mushrooms, you can pour cold water. When the mushrooms are thawed, fry them in a pan along with the onions.
2. After 20 minutes, pour the mushrooms with sour cream, salt and pepper.
3. Fry the potatoes in a separate skillet until golden brown. Combine with mushrooms, cover and simmer for about 10 minutes.

Sprinkle the finished potatoes with fresh herbs. Bon Appetit!

How to cook frozen mushroom potatoes in the oven

How to cook fried potatoes with frozen mushrooms in the oven: you will find the answer to this question in the recipe.

In order to cook potatoes with frozen mushrooms in the oven, we need:

• Potatoes - 1kg
• Frozen mushrooms - 500 g
• Onions - 2 pieces
• Salt, pepper, herbs - to taste
• Tomato - 2pcs

Potatoes must be peeled, cut into slices, salt and pepper. Defrost the mushrooms, chop and fry in oil. Chop the onion and combine with the mushrooms, salt and pepper. Fry everything together.

Put the potatoes on a baking sheet, greased with vegetable oil. Put the tomatoes, cut into circles, on top of it. On top of the tomatoes are mushrooms fried with onions. Heat the oven to 200 gr. Put the potatoes in the oven and bake until they have a delicious crust. Serve the dish, sprinkle with fresh herbs.

How to cook frozen mushrooms and potatoes in the oven

Potatoes with frozen porcini mushrooms in the oven: bake with sour cream in a cast iron.

Ingredients

• 300 g potatoes
• 300 g frozen porcini mushrooms,
• 100 g carrots
• 2 onions,
• 200 g of pearl barley,
• 30 g butter
• 100 g sour cream
• parsley,
• Bay leaf,
• ground black pepper,
• salt

Cooking method:

1. Wash the potatoes and carrots, peel and cut into strips. For mushrooms, detach the caps from the legs and cut into pieces.
2. Place the potatoes and carrots in a cast iron pot.
3. Peel the onion, chop and fry in melted butter until golden brown, then add the mushroom legs cut into slices and bring to readiness over low heat, stirring constantly.
4. Put the prepared ingredients in cast iron with potatoes, salt and pepper, add bay leaves, finely chopped parsley, cover and leave in the oven for 40 minutes. Arrange the finished dish on portioned plates and season with sour cream.

How to cook frozen mushroom potatoes in a slow cooker

There are a million ways of how to cook frozen mushrooms with potatoes and a multicooker in this matter turns out to be the most optimal household appliance, which greatly simplifies and speeds up the whole process. Let's look at recipes for potatoes with frozen mushrooms for a multicooker and find out how the technology for preparing such dishes differs.

Potatoes with frozen mushrooms in a slow cooker with the addition of cabbage and carrots.

You will need:

• 500 g potatoes;
• 200 g frozen mushrooms;
• 300 g cabbage;
• 1 large onion;
• 2 medium carrots;
• 1 tomato (can be substituted with tomato paste);
• 1 tbsp. a spoonful of vegetable oil;
• salt (to taste).

Cooking method: defrost and boil mushrooms, cut into slices. Fry chopped onions and grated carrots in oil in a slow cooker, add mushrooms and continue frying. (baking mode, 10 minutes). Add chopped potatoes, chopped cabbage and chopped tomato, salt, stir, turn on the "stewing" mode for 2 hours.

Bon Appetit! Now you know how to cook frozen mushrooms and potatoes.

How to cook frozen mushrooms and potatoes in a slow cooker

Potatoes with frozen mushrooms mushrooms in a slow cooker with leeks.

You will need:

• 5 potatoes;
• 1 leek;
• 200 g frozen mushrooms;
• greens;
• salt (to taste).

Cooking method: put chopped potatoes, leeks, mushrooms and herbs in a multicooker saucepan, salt, turn on the "stewing" mode for 2 hours. If desired, you can add chopped meat (I added pork).

Another recipe for potatoes with frozen mushrooms.

You will need:

• 6 potatoes;
• frozen mushrooms (quantity - to taste);
• 0.5 cups sour cream;
• salt (to taste).

Cooking method: put chopped mushrooms in a multicooker saucepan, salt, turn on the "stewing" mode for 1 hour. Add chopped potatoes, sour cream, add salt, turn on the "pilaf" mode (the time is set automatically).

Potatoes with frozen mushrooms with the addition of sweet bell pepper in a slow cooker.

• 300 g beans
• 4 potato tubers,
• 300 g of milk mushrooms,
• 1-2 carrots,
• 2 tomatoes,
• 1 pod of sweet bell pepper
• salt and pepper to taste.

Cooking method:

1. If raw beans are taken, then they must first be boiled in a multicooker in the "Stew" mode for 1 hour. After that, we rinse the beans through a sieve and put them in a multicooker, adding potatoes and mushrooms. We turn on the "Steam cooking" mode for 40 minutes. Grate the carrots, cut the pepper into thin strips, cut the tomato into small pieces.
2. 15 minutes after the start of the "Steam cooking" mode, put carrots, tomatoes, peppers, after lightly frying them in a pan.
3. 5 minutes before the end of cooking, salt the potatoes with mushrooms and vegetables and add spices.

How to cook frozen mushroom stew

Before cooking frozen mushrooms with potatoes in the stewing mode, you need to learn a few subtleties: for example, the method of preparing food, which is described in the recipes below.

Stewed potatoes with frozen mushrooms with cabbage in a tomato.

• 300 g potatoes
• 200 g frozen mushrooms
• 400 g cabbage
• 1 large onion
• 1 large carrot
• 3 tbsp tomato paste or ketchup
• 1 tbsp Sahara
• 1 glass of water
• salt, pepper, lavrushka
• vegetable oil

Cooking method:

1. 2 tbsp vegetable oil, chopped onion, coarsely grated carrots put in a multicooker bowl, turn on the “pie” mode for 10 minutes, stir 2-3 times in the process;
2. reset the mode by clicking “off”;
3. add chopped potatoes, chopped cabbage, mushrooms cut into slices and pour 0.5 cups of hot water, turn on the “soup” mode for 1 hour;
4. add tomato paste or ketchup, diluted in 0.5 cups of water, salt, sugar, pepper, lavrushka and set the “soup” mode again for 30 minutes.

Very tasty potatoes with mushrooms and cabbage, stewed, not boiled or fried, they remain hot for a long time.

Potatoes stewed in a pan.

• Frozen mushrooms (porcini, champignons, mushrooms) - 800 g
• Potatoes - 500 g
• Tomatoes - 500 g
• Onions - 250 g
• Butter - 100 g
• Flour - 1 tbsp. l.
• Water - 250 ml
• Sour cream - 100 g
• Dill greens - 5 g
• Salt to taste

Cooking method:

1. Mushrooms are lightly fried in oil, finely chopped onions are added and kept on fire until almost cooked. Then sprinkle with flour, mix, pour in water, add sour cream, salt.
2. Potatoes are added to the mushrooms, after 10 minutes the tomatoes, previously cut into slices, are stewed in a pan with low heat until tender.
3. Then the mushrooms are spread on a dish and sprinkled with finely chopped dill.

Appetizing potato stew with frozen mushrooms.

How to cook delicious and mouth-watering frozen mushroom stew potatoes: every second housewife asks such a question. A simple recipe will help to solve this issue.

We will need:

• 5 boiled potato tubers,
• 300 g frozen mushrooms,
• 1 onion
• 3 tablespoons of vegetable oil
• 2 tablespoons of mustard
• 1 bunch of dill
• salt to taste.

Cooking method:

1. Peel the potatoes, cut into strips. Defrost mushrooms, cut into strips. Fry the mushrooms in a pan.
2. Wash the dill, dry it and chop finely. Peel the onion, wash, chop finely and sauté in vegetable oil. Stir onion with mustard, salt. Pour the resulting sauce over the mushrooms and sprinkle with herbs.
3. Put the potatoes in a separate frying pan and fry until half cooked. Combine with mushrooms and simmer under the lid.

Bon Appetit!

Stewed boletus with potatoes.

What you need:

• 1 kg of frozen butter,
• 4 potatoes,
• 5-6 tomatoes,
• 2 large onions,
• 1 tsp. finely chopped parsley, dill and green onions,
• 1 tbsp. l. flour,
• 1 glass of thick sour cream,
• 1 tbsp. l. butter,
• 2 tbsp. l. vegetable oil,
• ½ tsp finely chopped savory leaves,
• ground black pepper,
• salt

Peel the butter, remove the skin from the caps, cut the legs by ¾. Cut the prepared mushrooms into slices. Finely chop the onion, fry in vegetable oil. Add mushrooms, salt, stir and simmer until excess juice evaporates. Pour boiling water over the tomatoes, peel, cut into cubes. In a frying pan with mushrooms add diced potatoes, butter, after 10 minutes add tomatoes, savory, season to taste with salt and pepper, simmer for 3-4 minutes. Stir the sour cream well with flour, pour into the mushrooms and potatoes, cook until thickened. Serve with chopped herbs.

Recipe with radish and oriental spices.

Ingredients:

• 500 g frozen mushrooms (champignons or white);
• 4 potatoes, 500 g of radish;
• ½ glass of red grape wine;
• 1 tbsp. l. Sour cream;
• 2 tbsp. l. vegetable oil;
• 2 tsp sesame oil;
• 1-3 tsp ground ginger;
• 1-3 tsp ground black pepper;
• 1 tbsp. l. sugar, salt.

Cooking method:

Finely chop the mushrooms. Rinse the radishes, peel, cut into thin strips, put them in a saucepan of boiling water for 3-5 minutes, and put them in a colander.Heat vegetable oil in a frying pan, fry the boiled radish. After 5 minutes, add the mushrooms, mix well and fry for about 2 minutes more. Then add the potatoes, chopped into strips, sugar, salt, ground ginger, ground black pepper, red grape wine, sour cream and ½ glass of hot water. Mix thoroughly and bring to a boil over high heat. Cover the pan and simmer for another 5-6 minutes. Remove the prepared mushrooms with potatoes and radishes from heat, sprinkle with sesame oil and shake several times.