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Stewed or fried potatoes with wild mushrooms in sour cream is a traditional dish of Russian cuisine. From such simple and uncomplicated products, each housewife will be able to create a real culinary masterpiece.

For frying, mushrooms are considered the most popular, and potatoes and sour cream will only improve their taste. Gingerbreads fried with potatoes in sour cream can radically change your daily diet and please your household.

How to properly cook mushrooms in sour cream with potatoes, if the family is hungry, and time is short? Use several recipes that hundreds of housewives have already tried in their kitchens, and you will certainly be satisfied!

Ryzhiki fried in sour cream with potatoes: how to properly fry mushrooms

Ryzhiks have a bright taste and a pronounced mushroom aroma, therefore, in this recipe, it is not advised to set them off with strong spices. For mushrooms fried with potatoes and sour cream in a pan, it is better to use a little Provencal herbs and marjoram, and salt can be replaced with soy sauce:

• Mushrooms - 600 g;
• Potatoes - 400 g;
• Onions - 4 pcs.;
• Provencal herbs and marjoram - ½ tsp each;
• Sour cream - 250 ml;
• Soy sauce to taste;
• Vegetable oil - for frying;
• Ground black pepper - 1 tsp;
• Chopped parsley and / or dill 2 tbsp. l.

How to properly fry mushrooms in sour cream with potatoes, will tell you a step-by-step description.

Put the peeled mushrooms in boiling water and boil for 10 minutes. Put on a kitchen towel and leave to drain.

Cut into slices, put in a deep frying pan with hot oil and fry until the liquid has completely evaporated.

As soon as the mushrooms begin to acquire a golden brown crust, add the onions, cut into rings, and fry over low heat until the onions are soft, about 10-13 minutes.

Peel the potatoes, wash, cut into strips and pour over soy sauce, stir and fry them separately in a skillet with oil until half cooked.

Add to the mushrooms, add soy sauce (if the dish is not salty), add ground black pepper, Provencal herbs and marjoram, stir and fry for 10 minutes. and pour in sour cream, thoroughly mixing the whole mass.

Close the pan with a lid and simmer over low heat for 15 minutes, sometimes stirring the mushrooms with potatoes in order to prevent burning. Open the lid, sprinkle the dish with chopped herbs, and then stir. Close the pan with the lid again, let the mushroom dish brew for 10 minutes. It remains only to serve and wish you bon appetit!

Oven baked mushrooms with potatoes and sour cream

This recipe for mushrooms with potatoes in sour cream will allow you to cook a delicate, but at the same time satisfying and aromatic dish. By using the oven, you can preserve all the nutritional properties of the cooked fruit bodies and vegetables. For a rich taste and aroma, all ingredients are sautéed in vegetable oil and then baked.

• Potatoes - 600 g;
• Camelina mushrooms - 1 kg;
• Onions - 400 g;
• Butter - for frying;
• Hard cheese - 100 g;
• Sour cream - 500 ml;
• Salt and a mixture of ground peppers - to taste;
• Chopped greens (any to taste) - 2 tbsp. l.

Gingerbreads baked in the oven with potatoes and sour cream will one day become an indispensable dish on your table.

1. After cleaning, the mushrooms are boiled in salted water for 15 minutes.
2. Rinse, cut into slices and spread on a tea towel to remove excess moisture.
3. Place in a hot skillet with melted butter and fry for 15 minutes.
4. Peel potatoes and onions, wash in water and cut: potatoes into small cubes, onions in half rings.
5. Vegetables are fried separately in butter and combined with mushrooms.
6. Salted, add pepper to taste, mix and distribute in ceramic pots, greased with butter.
7. Pour with sour cream, sprinkle with grated cheese on top, cover with a lid and put in a hot oven.
8. Bake for 30-40 minutes. at a temperature of 180 ° C.
9. Serving to the table, the dish is decorated with chopped herbs.

Stewed mushrooms with potatoes in sour cream, cooked in a slow cooker

Gingerbreads with potatoes in sour cream, cooked in a slow cooker - a simple and economical way for any housewife. Without wasting time and effort, you can prepare an excellent meal for a holiday or simply diversify your family menu.

• Camelina mushrooms - 1 kg;
• Potatoes - 500 g;
• Onions - 5 pcs.;
• Butter - 70 g;
• Sour cream - 2 tbsp.;
• Salt to taste;
• Paprika and black pepper - 1 tsp each.

Cooking mushrooms with potatoes, stewed in sour cream, is described in stages.

1. Cut the peeled and washed mushrooms into pieces, chop the potatoes and onions after peeling into cubes.
2. Put a little butter in the multicooker bowl, turn on the "Fry" mode and add the onion, frying with the lid open until golden brown.
3. We take out the onion and add the potatoes, add a little oil, mix, fry for 30 minutes.
4. Add mushrooms, onions, salt, pepper and sprinkle with paprika.
5. Pour in sour cream, turn on the "Fry" mode for 40 minutes.
6. After the signal, do not open the lid, but leave it to infuse for 20 minutes.