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Baked potatoes with mushrooms in their sleeve are soft, fragrant, soaked in mushroom juice and spices. Another plus is that using this simple cooking device, your oven will always remain clean, as fat and juice will not be splashed on the walls. In order to properly bake potatoes with mushrooms in the sleeve, use the recipes below.

Mushrooms with potatoes and other vegetables baked in a sleeve

Potatoes with mushrooms and tomatoes in the sleeve

• Potatoes - 1 kg.
• Carrots (1 pc.) - 120 gr.
• Onions - 1 pc.
• Garlic - 3 teeth.
• Mushrooms - 200 gr.
• Tomato - 1 pc.
• Sour cream 15% - 4 tablespoons
• Dill - 1 tsp
• Salt - 1 tablespoon

Peel potatoes, rinse under water and chop.

Peel the carrots, rinse under water and cut into thin slices.

Peel the onion, rinse under water and cut into half rings.

Wash and chop the tomato.

Rinse the mushrooms under water, squeeze well and chop finely.

Peel the garlic and grate on a fine grater.

In order to cook potatoes with mushrooms in the sleeve, add grated garlic, salt and dill to a cup of sour cream. To mix everything.

Put all the ingredients in one bowl, add sour cream.

All ingredients for cooking potatoes with mushrooms in the roasting sleeve must be mixed.

Put the potatoes with mushrooms and vegetables into the sleeve.

Tie the sleeve firmly and make 2-3 punctures on top.

Leave to simmer until tender, about 50 minutes.

After 50 minutes, remove the potatoes with mushrooms baked in the sleeve from the oven, carefully cut them and arrange them on portioned plates.

Juicy potatoes with mushrooms and carrots in the sleeve

• 600-700 g potatoes,
• 40 - 50 g of dried porcini mushrooms., Can be fresh in season or champignons,
• 1 carrot,
• 1 onion
• 3 tbsp. l. vegetable oil,
• 4 tbsp. l. not thick tomato sauce, you can spicy adjika,
• 1 tsp ground black pepper or to taste,
• Salt

If this is your first time using the sleeve, then do not be too lazy to read the instructions, as there are several important rules, for example, the bag should not touch the grate or the walls of the oven, the dish is placed on a baking sheet at room temperature, and only then is sent to the hot oven., Some bags can withstand the temperature. up to 200 C and so on.

First of all, soak dried porcini mushrooms in cool water for 2 hours. Then we drain the water, wash the mushrooms a little - now they are ready for baking or other heat treatment.

We prepare vegetables: we grate the carrots on a grater for Korean carrots or on a regular nozzle, cut the onions into cubes, you can finely so that they bake more, potatoes without peels - medium cubes, quarters or stripes (as for fries), as you like.

We mix all the vegetables with porcini mushrooms, send them to the sleeve, add vegetable oil, black pepper and tomato paste there.

We mix everything, if it is not convenient to do it in a bag, then you can mix everything in a separate bowl in advance, and then put it in a bag.

Put the sleeve on a baking sheet, bake in the oven for 30 minutes. at a temperature of 180C, then lower the temperature to 150C, keep it for another 20 minutes. If you do not have the ability to regulate the temperature, then bake the potatoes at 180C until fully cooked.

The whole kitchen will be filled with the aroma of wild mushrooms and baked vegetables, this is exactly the recipe that is prepared quickly, without much time or money. All ingredients for cooking potatoes with mushrooms in the oven in the sleeve do not require a long preparation (not counting the soaking of mushrooms).

Sleeve baked vegetables with mushrooms

• potatoes, large tubers - 5 pcs.;
• onions - 1 pc.;
• carrots - 1 pc.;
• sweet pepper - 2 pcs.;
• zucchini - 1 pc.;
• eggplant - 3 pcs.;
• large tomatoes - 2-3 pcs.;
• champignons - 5 pcs.(I took a large handful of dried ones);
• vegetable oil - 2 tbsp. spoons;
• mayonnaise - 2 tbsp. spoons;
• garlic - 1 clove;
• salt, spices to taste.

First of all, I washed the eggplants, cut off their tails and cut them into cubes, which I put in a plate and salted (so as not to taste bitter). Since I had dried mushrooms, I filled them with water and set them aside, let them collect water. You do not need to do this with raw, it will be enough simply, peel, wash and cut into cubes.

Then I started peeling and slicing onions, carrots and potatoes. So that the cut potatoes do not darken, I filled it with water. I also found one zucchini in the refrigerator, which I also cut into cubes. To it, I added a couple of paprika pods and tomatoes.

The eggplants were washed with running water, squeezed well and added to the rest of the vegetables. At this point, the mushrooms are saturated with water, you can drain and add to the vegetable mixture. I then used the water in the preparation of mushroom soup.

All vegetables are cut and prepared. A couple of strokes remain - add salt, add spices and chopped garlic, mayonnaise and vegetable oil. The whole mixture was carefully moved and transferred to a prepared sleeve. After tying it, I made a couple of punctures with a toothpick at the top. Now the sleeve is ready to go into a preheated oven for 40 minutes at a temperature of about 200 degrees.

Look at the photo for the recipes for potatoes with mushrooms in the sleeve, presented above:

Potatoes with mushrooms and meat in a roasting sleeve

Products:

• 500 g of meat
• 8 medium potatoes
• 250 g champignons
• 1 bell pepper (can be frozen)
• 1 large onion
• 2 cloves of garlic
• 1 fresh tomato (or tomato soup dressing)
• 3 tbsp. soy sauce
• Provencal herbs (0.5 teaspoon)
• Mix of 4 peppers
• Vegetable oil, salt to taste

First you need to marinate the meat a little:

1. Cut the meat into squares or cubes. I took pork.
2. To it we add garlic passed through a crusher to a cup.
3. Peel the onion and cut into quarters.
4. Pepper with a mixture of four peppers and add a little Provencal herbs. Seasonings and herbs - at your discretion, you can also take a mixture of Italian herbs and add various herbs: dill, parsley, basil, etc.
5. Add fresh or frozen chopped bell peppers.
6. Add soy sauce.
7. Add chopped tomatoes or twisted tomatoes.
8. Wash the mushrooms, cut into slices, cover the meat on top and tamp lightly.
9. There is no need to salt the meat, we have already added soy sauce, but it is very salty and that's enough.
10. Cover all this with a lid and leave to marinate for 3040 minutes at room temperature.
11. During this time, we peel the potatoes, cut them into cubes, wash the remaining mushrooms and cut them as we like, but not too finely.
12. Tie the baking sleeve on one side, put the potatoes in it, salt it a little, and add a little sunflower oil, mushrooms and meat (along with the resulting liquid).
13. We tie the sleeve on the second side and mix well its contents.
14. We spread the sleeve with potatoes and meat on a baking sheet, prick the sleeve on top with a toothpick to release steam in 34 places.
15. We send potatoes with mushrooms and meat in a sleeve into an oven heated to 180 degrees and bake for about 1 hour.
16. When the potatoes with meat and mushrooms baked in the sleeve are ready, take them out of the oven, cut the sleeve from the top in the middle.
17. We spread the potatoes with meat and mushrooms, cooked in a baking sleeve, and generously pour over the resulting sauce.

Potatoes with mushrooms and chicken, baked in a sleeve in the oven

Sleeve baked chicken with potatoes

• 1 chicken (1.5-2 kg),
• 10 medium potatoes
• a pound of any mushrooms,
• 3-4 cloves of garlic,
• 200-250 g sour cream,
• salt, pepper, spices to taste

Mix 100-150 g of sour cream with 2 grated garlic cloves, add salt, pepper and spices. Grate the washed and dried chicken carcass with this mixture, leave for 20 minutes. Peel the potatoes, cut into 2-3 pieces, sprinkle with salt, pepper and mix with the remaining sour cream.Cut the mushrooms into medium pieces, mix with the potatoes. Put the chicken in a roasting sleeve, put potatoes with mushrooms around. Tie the ends of the sleeve, make punctures in several places (if there are none) so that the sleeve does not burst. Place in an unheated oven, bake for 1.5-2 hours at 180 ° C. Remove the finished chicken with potatoes and mushrooms from the sleeve, cut into portions.

Chicken with potatoes and tomatoes in the sleeve

Ingredients:

• Potatoes - 1 Kilogram
• Chicken - 500 Grams
• Mushrooms - 300 Grams
• Hard cheese - 100 Grams
• Mayonnaise - 50 Grams
• Onion - 1 Piece
• Tomato - 2 Pieces
• Vegetable oil - 2 tbsp. spoons
• Salt - To taste
• Pepper - To taste

1. So, first, peel the potatoes, wash them and cut them into medium-sized slices. Mix raw potatoes with mayonnaise and seasonings and let sit to the side.
2. Meanwhile, defrost the chicken fillet, cut into pieces, and roll in seasonings, spices, salt and pepper - of your choice.
3. Now wash the onions and tomatoes, peel and cut into thin rings. Mushrooms can be divided in half (as you like), or you can chop finely.
4. First, we spread half of the potatoes in one layer, then the meat, then the mushrooms, then the rest of the potatoes.
5. Flatten the potato layer a little, and put a layer of tomatoes and onions on top. Sprinkle with grated cheese on top, and in a preheated oven for 40-50 minutes. To cook potatoes with mushrooms in the oven, it is necessary to make several holes in the sleeve so that it does not burst (if there are holes on it, then it is not necessary).