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Many housewives claim that potatoes with mushrooms in a cauldron are much tastier than in a saucepan. Thanks to the thick walls of these dishes, the ingredients can simmer for a long time in their own juice, and the most interesting thing is that the taste of all components will remain unchanged. Potatoes fried with mushrooms in a cauldron will never burn, and the dish will definitely turn out to be very tasty and aromatic.

Recipes for fried potatoes with mushrooms in a cauldron

Champignons with potatoes in a cauldron

Ingredients:

• Champignons - 600 g,
• potatoes - 500 g,
• onions - 300 g,
• vegetable oil - 80 ml,
• soy milk - 100 ml,
• vegetable broth - 100 ml,
• marjoram, basil, paprika,
• salt and pepper to taste.

Cooking method:

To cook potatoes with mushrooms in a cauldron, the mushrooms are washed, cut into four parts, sprinkled with pepper and salt, left for 10–20 minutes, then fried using half the oil, with washed, peeled and finely chopped onions for 5–7 minutes.

The potatoes are peeled, washed, diced and fried in the remaining oil until half cooked. Then the potatoes and mushrooms are laid out in layers in a cauldron, sprinkling each layer with spices, add soy milk, pour in the vegetable broth so that it barely covers the potatoes and mushrooms, and stew for 40-50 minutes. 10 minutes before cooking, sprinkle the remaining herbs on the dish.

Stewed potatoes with mushrooms and green peas

Ingredients:

• Champignons - 250 g,
• green peas - 100 g
• , potatoes - 200 g,
• onions - 150 g,
• vegetable oil - 50 ml,
• dill, parsley and cilantro - 1 bunch each,
• salt and ground red pepper to taste.

Cooking method:

The mushrooms are washed, peeled, finely chopped, placed in a cauldron, filled with 700 ml of water and stewed for 20 minutes. Then add peeled, washed and finely chopped onions, vegetable oil, sprinkle with salt and pepper and stew for another 15 minutes.

The potatoes are washed, boiled in their uniforms, then peeled, cut into cubes and placed in a cauldron. Add green peas, washed and finely chopped greens and simmer for another 7 minutes. According to this recipe, potatoes with mushrooms in a cauldron are delicious.

Fried potatoes with mushrooms and bacon in a cauldron

Ingredients:

• potatoes - 800 g
• champignons - 300 g
• onions - 2 pcs.
• eggs - 3 pcs.
• bacon - 80 g
• salt, pepper, cumin - to taste
• green onions - to taste

Peel the potatoes and cut into circles. Cut the mushrooms into slices, the onion into slices, the bacon into thin slices. Beat the eggs lightly, season with salt, pepper and season with ground chili and caraway seeds.

Put the bacon slices in a cauldron and fry until crispy, put them on a plate. Fry the mushrooms in bacon fat and put on a plate as well. Add vegetable oil to the cauldron and fry the potatoes until almost cooked, season with salt. Add onion and fry for another 5 minutes. Add mushrooms and bacon, stir.

Spread the egg mixture evenly on top, put the cauldron on low heat for 5-7 minutes without stirring. Sprinkle ready-made potatoes with green onions. This kind of potato preparation is well suited for outdoor dining.

How to cook stewed potatoes with mushrooms in a cauldron

Stewed potatoes with mushrooms

Ingredients for making stewed potatoes with mushrooms:

• potatoes - 1-2 kg
• mushrooms (for example, fresh champignons) - 300-400 g
• onions - 1-2 pcs.
• carrots - 1-2 pcs.
• garlic (optional) - 2-3 cloves
• vegetable oil - for frying
• bay leaf, salt, peppercorns, spices - to taste

The recipe for stewed potatoes with mushrooms:

Peel the potatoes, rinse with water and cut into small slices. Put the potatoes in a cauldron, pour cold water so that the potatoes are almost completely covered, and put on fire.

Meanwhile, rinse the mushrooms thoroughly with water, dry and cut into small pieces.

Peel the carrots, rinse and grate. Peel, rinse and cut onions into small cubes.

Heat a frying pan with vegetable oil. First fry the onion until soft, then add the carrots, stir and continue to fry over medium heat. Finally add the mushrooms and fry until the liquid evaporates. Season with salt and pepper.

When the potatoes boil, add bay leaves and allspice to it. Optionally, you can also add peeled and washed garlic, passed through a press, to the cauldron. When the potatoes begin to become soft, add mushrooms fried with onions and carrots to them in the cauldron, mix, add salt and spices to taste. If necessary, add a little more water. Cover the cauldron with a lid and simmer over low heat until tender, stirring occasionally. Potatoes stewed with mushrooms in a cauldron are ready!

Mushrooms with potatoes

Ingredients:

• Mushrooms (porcini, boletus, boletus) - 200 g,
• potatoes - 150 g,
• onions - 150 g,
• vegetable oil - 40 ml,
• salt and pepper to taste.

Cooking method:

The mushrooms are washed, cut in half and fried in a cauldron in heated oil until half cooked. Add washed, peeled and sliced ​​potatoes, peeled, washed and finely chopped onions to the cauldron, sprinkle with salt and pepper and stew for 30 minutes.

Stewed potatoes with mushrooms

For a stewed potato recipe, we need:

• potatoes - 1.2 kg;
• champignon mushrooms - 570 gr;
• bulb;
• salt pepper;
• water - 0.25 ml;
• parsley dill;
• butter - 2 tablespoons

The recipe for stewed potatoes with mushrooms:

Wash the mushrooms thoroughly (rinse with boiling water and then wash thoroughly under running water) and cut them into small pieces. Moreover, the smaller they are, the less time it will take to prepare them.

Peel the onion, wash and chop.

Melt butter in a cauldron (just a large saucepan will do). Fry a little chopped onion here. Do not saute, namely, lightly fry before laying the mushrooms.

Add mushrooms and fry for ten minutes. (this is for champignons. with frozen mushrooms or already boiled 3-5 minutes is enough)

Peel potatoes, wash and cut into small cubes.

Add chopped potatoes to mushrooms. Mix.

Season with pepper, salt and stir.

Add water. Bring to a boil (Amount of water - at the level of potatoes, approximately).

It will take 25 - 30 minutes to stew potatoes with mushrooms in a cauldron over low heat. Wash and chop the parsley and dill.

Add chopped herbs to the cauldron. Simmer for 5 minutes.

Stewed potatoes with mushrooms are ready. Serve hot.

At this point, the main course is usually ready as well. If not, it doesn't matter, stewed potatoes in a cauldron will remain hot for a long time. By the way, it will become even tastier.

When serving potatoes with mushrooms, you can decorate the dish with herbs and add sour cream, or limit yourself to what goes with the meat dish.

Recipe for potatoes, stewed with meat and mushrooms in a cauldron

For cooking you need:

• Floor bucket of mushrooms
• 800 grams of neck carbonade
• 8 potatoes
• 3 carrots
• 3-4 onions;
• 5 cloves of garlic
• vegetable oil;
• salt pepper
• greens

First of all, clean the mushrooms and cook for about 5 minutes. While the water boils and the mushrooms are ready, we prepare vegetables and meat. Cut the onion into quarters, the carrot into half rings,

potatoes - cut into cubes. Cut the meat into small pieces. We drain the water with the mushrooms. We transfer to a separate dish. We will add them to the dish a little later.

Then we will fry the potatoes. Heat the oil and fry until half cooked. You don't need to fry the potatoes. We transfer to a separate dish.

Next, put onions and carrots in a cauldron and fry until half cooked. Fry the meat separately - just like all fries - until half cooked.

Add frying to the meat, salt, pepper, squeeze out the garlic.

Fill everything with water to the top of the meat. Cover and simmer for about 20 minutes.

Then put the potatoes, and the mushrooms in the cauldron on top of the fried meat. Mix, add about 2 glasses of water (per eye) and cover and simmer until tender for about 30 minutes. At the end of cooking potatoes with meat and mushrooms in a cauldron, stir the dish from time to time.