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Forest mushrooms, unlike champignons, have a more pronounced aroma, so the dishes cooked with them have a unique, rich taste. In this selection of recipes, you will learn how to properly cook wild mushrooms with potatoes and other vegetables using a frying pan, slow cooker, or bake them in the oven on a baking sheet or in pots to get a fragrant dish for a family dinner or a festive table.

How to properly cook wild mushrooms with potatoes and other vegetables

Forest mushroom goulash with tomatoes

• Potatoes - 150 g
• Zucchini - 1 pc.
• Red onion - 150 g
• Tomatoes - 4 pcs.
• Celery stalks - 100 g
• Assorted fresh mushrooms - 300 g
• Olive oil - 150 ml
• Rosemary - 2-3 sprigs
• Garlic - 2 cloves
• Marjoram - 2-3 sprigs
• Bay leaf - 5 g
• Allspice - 5 pcs.
• Mushroom broth - 250 ml
• Dill - 1 bunch
• Salt pepper

Before preparing wild mushrooms with potatoes, all vegetables must be cut into large cubes. Peel and chop the forest mushrooms.

Fry vegetables with mushrooms in olive oil over high heat, season with salt, pepper, rosemary and garlic.

Season with the remaining spices, pour in the broth and simmer until tender.

At the end, season the potatoes + with forest mushrooms with salt, pepper and chopped dill.

Oven potato recipes with forest mushrooms

Potatoes with mushrooms and herbs

Ingredients:

• 1 kg of potatoes,
• forest mushrooms (0.5 kg),
• 1 large onion
• cream (500 ml),
• 1 teaspoon of marjoram and Provencal herbs,
• salt pepper,
• some flour.

Cooking method:

Cut the peeled potatoes into small pieces. We cut forest mushrooms and onions. For frying mushrooms, it is better to cut the onion into large half rings so that it does not sink to the bottom of the pan and does not burn ahead of time. Fry mushrooms and onions in a pan in vegetable oil and add 2 tablespoons of flour, fry everything together. We spread the potatoes on a deep baking sheet, previously greased with vegetable oil, put the potatoes with mushrooms and onions on top. Fill with cream mixed with Provencal herbs and marjoram, salt, pepper and put in the oven. We bake potatoes with forest mushrooms in the oven until cooked over low heat, insist the finished dish a little under the lid.

Ready! Looks great, smells delicious, and tastes ... try it, you won't be disappointed!

Potatoes with mushrooms and cheese

Ingredients:

• Potatoes 1 kg,
• cheese 150 grams,
• forest mushrooms 600 grams,
• mayonnaise 2 tablespoons,
• an onion or two
• vegetable oil,
• salt,
• pepper.

Cooking method:

To prepare a dish with forest mushrooms according to this recipe in the oven, cut the potatoes into cubes, strongly heat the pan with oil until a characteristic haze appears. Put potatoes and fry until golden brown, season with salt and periodically turning with a spatula. Boil mushrooms. Chop the peeled onion and fry it separately until golden brown, add the boiled mushrooms and fry everything together. Put potatoes, mushrooms and onions in layers in a baking sheet, three hard cheese on top and put in the oven for 20 minutes. Can be added to oven baked potatoes and forest mushrooms, garlic and herbs.

Stewed potato recipes with forest mushrooms in a slow cooker

Potatoes with pork and forest mushrooms in a slow cooker

Ingredients:

• Pork - 1 Kilogram (preferably fillet with a minimum of fat and vein)
• Potatoes - 600 Grams
• Porcini mushrooms (forest) - 400 Grams
• Broth - 750 Grams (can be replaced with water)
• Butter - 50 grams
• Onions - 1 Piece (large)
• Sour cream - 1 To taste
• Spices - To taste
• Hard cheese - 30 Grams

1. Fry chopped mushrooms and onions in melted butter. It can be in a frying pan, you can immediately in a multicooker in the "Fry" mode.If cooked in a pan, transfer the mixture to the multicooker bowl along with the remaining oil.
2. Next is a layer of potatoes. Spices to taste. I sprinkled with cheese and in the "Stew" mode I waited 15 minutes for it to melt slightly, and the potatoes were softer.
3. Put a layer of meat on top of the cheese. Spices to taste. Fill with broth, but so that it does not reach the top of the meat yet.
4. Now - a layer of the remaining potatoes. Salt it a little, fill it with sour cream and the remaining broth. In the "Extinguishing" mode, set the timer for two hours.

The wild mushrooms stewed with potatoes should cool slightly. Then we take it out of the multicooker bowl, cut and serve!

Potatoes with mushrooms and carrots in a slow cooker

Ingredients:

• Potatoes - 500 g
• Mushrooms - 300 g
• Onion - 1 piece
• Carrots - 1 piece
• Salt - 1 pinch
• Pepper - 1 pinch
• Spices or dried herbs - 1 pinch (any to taste)

The recipe for cooking potatoes with forest mushrooms in a slow cooker is very simple. Kitchen appliances can make cooking a real pleasure.

1. First you need to wash, dry and peel the potatoes. Cut it into small pieces and place on the bottom of the multicooker bowl.
2. Peel the onion and cut into small cubes. Put on potatoes. Peel and grate the carrots. Lay out the next layer. Wash the mushrooms, dry and cut into thin slices. Send to the multicooker. Add salt, pepper, favorite spices and put on Stew for 30 minutes.
3. If desired, vegetables can be pre-fried with a small amount of vegetable oil in the Baking mode, and only then add the potatoes and put to simmer. You can also add additional vegetable oil or add a little water to the bowl of the cartoon.
4. After 30 minutes, you need to thoroughly mix the potatoes with forest mushrooms right in the slow cooker and simmer until cooked for another 20-30 minutes (depending on the size of the potatoes and mushrooms). You can also add tomato sauce or sour cream if desired.
5. When stewed potatoes with forest mushrooms in a slow cooker are ready, they can be sprinkled with fresh herbs or grated cheese and can be served.

Forest mushrooms with stewed potatoes and meat in pots

Roast in a pot in the oven with pork

Ingredients:

• Pork - 300 Grams
• Potatoes - 400 Grams
• Forest mushrooms - 200 grams
• Carrots - 2 Pieces
• Onions - 2 Pieces
• Garlic - 3 Cloves
• Hard cheese - 200 Grams
• Butter - 200 Grams
• Salt and Pepper - To taste
• Sour cream - To taste
• Dill - To taste
• Curry - To taste

Before cooking wild mushrooms with potatoes in pots, wash the onions and carrots, peel and fry in butter until half cooked. Fry the chopped pork (salt, pepper and curry to taste) and mushrooms separately. Peel and dice the potatoes.

Place the fried pork on the bottom of the ceramic pots. Put the potatoes on top, salt and fill with water to cover it completely. Next, lay out the frying and mushrooms, salt and pepper a little more. Sprinkle with grated cheese.

Cover the pots with lids and place in the oven for 40 minutes, temperature 200 degrees. When serving, add a portion of sour cream and finely chopped dill to each pot with potatoes and forest mushrooms. Bon Appetit!

How to fry forest mushrooms with potatoes in a pan

Potato balls with mushrooms

Ingredients:

• Potatoes - 500 Grams
• Mushrooms - 300 Grams
• Onion - 1-2 Pieces
• Egg - 1 Piece
• Salt - 1 Pinch
• Pepper - 1 Pinch
• Bread crumbs - 1 Glass
• Vegetable oil - To taste (for deep fat)

It is very convenient to cook such potato balls with mushrooms at home from the leftover from yesterday, for example, mashed potatoes. This will shorten the cooking time and allow you to serve the potatoes in a more interesting way. But first things first.

1. First, peel the potatoes, cut them into medium pieces, pour boiling water over them and send them to the stove.
2. After boiling, season with salt and cook over medium heat until tender.
3. In parallel, you can do the stuffing.Peel and wash the mushrooms, cut them into small cubes.
4. 4 Peel the onion, chop and place in a frying pan with a little vegetable oil. Fry until transparent.
5. Lay out the mushrooms. Season with salt and pepper to taste. Fry over medium heat, stirring occasionally, until tender. Remove from heat and cool. You can, if desired, add fresh herbs to the filling, for example.
6. Drain the water from the potatoes, mash in mashed potatoes. I do not recommend adding oil, so that it is more convenient to sculpt balls, but spices, if desired, are just right. Cool the puree well.
7. In a small, deep plate, beat the egg with a pinch of salt with a fork.
8. Pour the breadcrumbs into a separate bowl.
9. Take a small amount of mashed potatoes, place it on the palm of your hand with a flat cake. Place a spoonful of the filling in the center.
10. Close it gently to form a ball.
11. Dip in an egg and roll in breadcrumbs on all sides.
12. When you mold all the balls in this way, heat the vegetable oil.
13. Dip the blanks in oil, fry until golden brown.
14. Remove carefully with a slotted spoon and place on a paper towel.

Serve pan-fried balls of potatoes and forest mushrooms with vegetables or sauce. Bon Appetit!

Stewed potatoes with mushrooms and sour cream

Ingredients:

• Potatoes - 1 Kilogram
• Mushrooms - 400-500 Grams (any forest, or champignons, or oyster mushrooms)
• Onion - 1 Piece
• Garlic - 2-3 Cloves (optional)
• Sour cream - 100-150 grams
• Salt - 1 Teaspoon (to taste)
• Ground black pepper - 2 Pinches
• Dry aromatic herbs - 2-3 pinches (dry dill, parsley, basil, Provencal herbs - to your taste)
• Vegetable oil - 2 Tbsp. spoons

Before properly frying the forest mushrooms, we cut the potatoes into rather large pieces - you can use cubes, you can use small pieces. Put the potatoes in a saucepan and fill them with water so that they lightly cover the potatoes. We set to cook until half cooked, add half a teaspoon of salt when the potatoes boil.

My mushrooms, chop and, together with finely chopped onions, send them to a pan with vegetable oil to fry.

Add spices, chopped garlic and a pinch of salt to the fried mushrooms, mix and fry for another 2-3 minutes. Mushrooms can be fried to a crust, but you can only until the excess liquid evaporates, it's up to you.

We spread the fried mushrooms to the semi-finished potatoes. We mix.

Add sour cream and simmer over low heat until the potatoes are cooked. We taste, if necessary, wild mushrooms with potatoes, fried according to this recipe, add salt.

Fried potatoes with wild mushrooms in a pan

Fried potatoes with wild mushrooms and onions

Ingredients:

• Potatoes - 1 Kilogram
• Forest mushrooms - 300 grams
• Onion - 1 Piece
• Green Onions - 1 Bunch

Peel potatoes and onions, rinse them under water. Put the diced onion into the pan. Fry it until golden brown.

Add potatoes, cut into strips. Fry until crispy.

While the potatoes are fried, we cut our forest mushrooms into large slices. Fry forest mushrooms in a separate frying pan in oil. Cooking time is 20 minutes. Do not cover with a lid.

Mix potatoes and mushrooms. Add spices, green onions and salt. The dish is ready!

Fried potatoes with dried mushrooms

Ingredients:

• Potatoes - 5-6 Pieces
• Fresh mushrooms (forest) - 200 Grams
• Dried mushrooms (forest) - 80-100 grams
• Oil - To taste
• Spices - To taste
• Garlic - 2-3 Cloves
• Onion - 1 Piece
• Greens - 80 Grams

Before frying forest mushrooms, my potatoes, peel and cut into strips. Cut the onion into cubes. Fry in oil.

We remove the onion from the pan, we will use the remaining oil later. We fry the potatoes in it. We fry fresh forest mushrooms separately.

Add porcini mushrooms to them - for saturation and aroma.

Chop the greens finely. Add onions, mushrooms and herbs to the potatoes. Salt and pepper. We fry for a couple of minutes. That's all! Our fried potatoes with wild mushrooms and onions are ready.

Fry potatoes with forest mushrooms: recipes with photos

Fried forest mushrooms

Ingredients:

• Fresh mushrooms (forest) - 800 Grams
• Potatoes - 1 Kilogram
• Bow - 160 Grams
• Vegetable oil - 100 grams
• Salt - To taste

So, we fry potatoes with forest mushrooms. To do this, peel the mushrooms, remove the skin from the caps of butter and russula, boil in salted water for about 15 minutes, removing the foam.

We put it in a colander, let the water drain. Fry the mushrooms in oil over medium heat, closing the lid, for about 10 minutes. Cut the onion and potatoes, add to the mushrooms, fry for 7-8 minutes over high heat until golden brown. Then we reduce the fire, salt and simmer until cooked for another 10-15 minutes. Our fried wild mushrooms are ready! You can garnish with herbs before serving. Bon Appetit!

Potatoes with onions in a pan

Ingredients:

• Potatoes - 0.5 Kilograms
• Onion - 1 Piece
• Garlic - 3-4 Cloves
• White forest mushrooms - 300 Grams
• Salt, pepper - To taste
• Cooking Oil - To taste
• Greens - 30 Grams

We wash, peel and cut the potatoes into strips. Cut the onion into cubes. Garlic wedges and thinly.

Fry the garlic and onion until golden brown. We put aside a separate plate - now the oil has the smell of an onion, and the latter will not burn.

Now we start to fry the potatoes. Do not salt it right away, otherwise it will turn into porridge. Fry over high heat until crusty at first.

Then we reduce the fire and cover the potatoes with a lid. While the potatoes reach, we cut the mushrooms. Fry them separately. Chop the herbs finely.

Add mushrooms, onions, garlic and herbs to the potatoes, mix well and fry for a couple of minutes.

Serve the finished potatoes, fried with onions in a pan, season with salt and pepper. You can also add fresh vegetables. Bon Appetit!

Look at the photo for the recipes for potato dishes with forest mushrooms, presented above:

Fried potatoes with wild mushrooms and onions in a pan

Fried chanterelles with potatoes

Ingredients:

• Chanterelles - 500 Grams
• Onions - 2 Pieces
• Potatoes - 6 Pieces
• Salt - To taste
• Pepper - To taste
• Vegetable oil - To taste

To cook potatoes with forest mushrooms, fried in a pan, wash the chanterelles thoroughly and clean them of forest debris. Then you need to boil the mushrooms in salted water, it will take you 15-20 minutes. Finely chop the onions and fry in vegetable oil until soft, then add the chanterelles to the pan, salt and pepper. Fry for 15 minutes, stirring constantly.

While the chanterelles are frying, boil the potatoes in salted water, drain the water from the finished potatoes and add them to the pan, mix. Fry potatoes with forest mushrooms according to this recipe for another 2-3 minutes.

Fried boletus with potatoes

Ingredients:

• Potatoes - 500 Grams
• Butterlets - 300 Grams
• Onion - 1 Piece
• Vegetable oil - To taste (for frying)
• Salt - To taste
• Pepper - To taste

1. To prepare fried potatoes with forest mushrooms, we thoroughly rinse the boletus, remove the skin from the caps.
2. Cut the mushrooms into pieces, small ones can be left whole.
3. Then cut the potatoes into slices.
4. Chop the onion finely.
5. Fry the butter in vegetable oil until all the liquid has evaporated.
6. When there is no liquid left, add vegetable oil, put onions in the pan. Fry for another 5 minutes, stirring occasionally.
7. Fry the potatoes in another pan until tender.
8. Put the fried potatoes in a pan with mushrooms and onions. Salt and pepper to taste. We mix everything. Leave it on the stove for a couple of minutes.
9. Decorate the finished fried potatoes with wild mushrooms with herbs and serve. Bon Appetit!

Recipe for stewed potatoes with forest mushrooms in sour cream

Potatoes stewed with mushrooms

Ingredients:

• Potatoes - 1 Kilogram
• Champignons - 300 Grams
• Sour cream - 200 Grams
• Onions - 1 Piece
• Salt, pepper - To taste
• Water - 500 Milliliters

I have frozen mushrooms. They are already cut. If you take fresh ones, cut them coarsely.

Cut the peeled young potatoes into cubes.

Put the potatoes in a saucepan and pour boiling water over them. It is important to remember that the potato level should be 2 fingers below the water level.Excess water just boils potatoes, but we need them to stew. As soon as the potatoes boil, add salt to taste.

Chop the onions. Fry the onion in vegetable oil.

Then add the mushrooms and fry everything together.

As the stewing progresses, the water will boil down and almost no water will remain in the potatoes. Add mushroom frying to the finished potatoes and simmer everything together for 10 minutes. Add sour cream and simmer for another 5 minutes.

Serve hot forest mushrooms with potatoes in sour cream to the table.

Stewed potatoes with mushrooms and sour cream

Ingredients:

• Potatoes - 1 Kilogram
• Mushrooms - 400-500 Grams (any forest, or champignons, or oyster mushrooms)
• Onion - 1 Piece
• Garlic - 2-3 Cloves (optional)
• Sour cream - 100-150 grams
• Salt - 1 Teaspoon (to taste)
• Ground black pepper - 2 Pinches
• Dry aromatic herbs - 2-3 pinches (dry dill, parsley, basil, Provencal herbs - to your taste)
• Vegetable oil - 2 Tbsp. spoons

1. We clean the potatoes, cut them into rather large pieces, cubes can be, can be cubes. Put the potatoes in a saucepan and fill them with water so that they lightly cover the potatoes. We set to cook until half cooked, add half a teaspoon of salt when the potatoes boil.
2. My mushrooms, chop and, together with finely chopped onions, send them to a pan with vegetable oil to fry.
3. Add spices, chopped garlic and a pinch of salt to the fried mushrooms, mix and fry for another 2-3 minutes. Mushrooms can be fried to a crust, but you can only until the excess liquid evaporates, it's up to you.
4. We spread the fried mushrooms to the semi-finished potatoes. We mix.
5. Add sour cream and simmer over low heat until the potatoes are cooked. We try potatoes with forest mushrooms, stewed with sour cream to taste, add salt if necessary.

Roast forest mushrooms with potatoes

Home-style roast with wild mushrooms

Ingredients

• 500 g pork
• 400 g forest mushrooms
• 1 kg of potatoes
• 2 large onions
• 2 sweet peppers
• 5 tbsp. l. homemade heavy cream
• olive oil
• spices:
• Bay leaf
• ground coriander
• pepper mix
• ground ginger
• salt

To cook the wild mushroom and potato roast, add a little olive oil to the pot. Cut the meat into small pieces. Onion in half rings. Fry the meat with onions and spices in a saucepan over medium heat ...

Cut the bell peppers into medium cubes and add to the meat. Simmer for about 10 more minutes ...

To prepare stewed potatoes with meat, cut the forest mushrooms into rather large pieces. Add mushrooms to the meat and continue to simmer under the lid closed for about 20 minutes ...

Cut the potatoes into cubes and add to the saucepan. Add cream, salt and simmer under a closed lid until tender.

Mushroom soups with forest mushrooms

Mushroom soup with potatoes

Ingredients:

• Forest mushrooms - 500 grams
• Potatoes - 600 Grams
• Carrots - 150 Grams
• Onions - 150 Grams
• Bay leaf - 2 pieces
• Salt - To taste
• Ground black pepper - To taste
• Water - 3 Liters

Boil 3 liters of water. Chop the coarsely peeled and washed mushrooms and add them to the water, season with salt and pepper. Cook for 20 minutes.

Peel and wash the onions and carrots. Chop the onion with a knife. Grate the carrots.

Wash, peel and cut the potatoes into small pieces or cubes. Add it to the mushroom broth and cook for 8 minutes.

Then add onions and carrots to the soup. Cook over medium heat for about 20 minutes more. Add the bay leaf and salt the soup 15 minutes before cooking. Do not forget to take out the laurel, serve the soup with potatoes and wild mushrooms hot.

Mushroom soup with pumpkin and potatoes

Ingredients:

• ¼ cups of pearl barley or rice
• 1 white onion or leek
• 2 potatoes
• Celery root
• 1 carrot
• 2-3 cloves of garlic
• 40-50 g dry mushrooms
• 0.5 kg pumpkin
• Salt, black pepper
• Parsley
• Provencal herbs

Cooking method:

1. Rinse the barley and soak in cold water overnight. The next day, boil the barley for 30-40 minutes with ½ onion, carrots and celery root. If the soup is made with rice, then the rice is added to the vegetable broth along with the frying.
2. Soak mushrooms in boiling water overnight. The next day, boil the mushrooms with salt for no more than 15 minutes. Drain the water separately into a saucepan.
3. Fry in olive oil and butter ½ onion, celery root, carrot, garlic, all diced pumpkin, potatoes and all chopped mushrooms for 15 minutes. Season with salt, black pepper and herbs of Provence.
4. Add the frying to the barley with vegetables, add boiling water, salt if necessary. Cook for 10 minutes. Add mushroom broth and cook for another 5-10 minutes.
5. Season the soup with parsley and fresh garlic.