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We offer another selection of recipes for potato and mushroom dishes that are easy to prepare even for the most inexperienced housewife. Using a minimum of ingredients, you will surely get an excellent meal for a hearty lunch or dinner, which will delight not only your family members, but also your guests. Mushrooms of various varieties are suitable for preparing these simple dishes.

First courses of potatoes with mushrooms and meat

Karelian chowder

• 500 g chicken (breast),
• 200 g of fresh porcini mushrooms,
• 1 carrot,
• 2 potato tubers,
• ½ parsnip root,
• 1 stalk of leek,
• water,
• salt,
• ground black pepper,
• 4 tbsp. l. vegetable oil

1. To prepare this first mushroom dish and potatoes need to be washed and peeled carrots, cut into thin strips. Wash and peel potatoes, cut into small cubes. Sort out mushrooms, remove unsuitable ones, wash, cut. Wash the leeks, separate the white and green parts and chop each separately.

2. Wash the meat and cut into medium-sized pieces.

3. Put the white part of the leek, carrots, mushrooms and meat into the multicooker bowl and fry in a little oil in the BAKING mode for 8-10 minutes.

4. Add the green leeks, parsnips, potatoes. Add salt and pepper, pour 1.5–2 liters of hot water and turn on the STEWING mode.

5. In this multicooker mode, the Karelian chowder will be ready in 60 minutes.

6. When serving, add sour cream and herbs to this chicken dish with mushrooms and potatoes.

Mushroom soup

Mushroom soup can be cooked in meat broth or simply in water. To prepare this dish from potatoes and mushrooms, the meat with bones must be washed, filled with water. When it boils, drain the water, wash the saucepan and meat, and fill the meat with fresh water. Add a small onion and carrot. Rinse ½ cup white beans beforehand and pour boiling water over for 6-8 hours. Mushrooms can be used fresh or dry, rinsed and chopped. Add the mushrooms and beans to the broth and cook until almost tender. Peel and cut 3 potatoes into strips, add to the mushrooms. When the potatoes are boiled, add 4 tablespoons of pearl barley, rinse and hold in hot water for 30–40 minutes, and then add to the soup, season with salt. Remove the carrots from the soup, knead and return to the soup. If the soup was boiled in water, then you need to simmer the carrots in a pan in butter. Dissolve two mushroom cubes well and add to the soup. Serve the first course of potatoes with mushrooms and meat with sour cream.

Mushroom platter with potatoes and other vegetables

Baked portobello mushrooms with vegetable ratatouille

• Zucchini - 150 g
• Eggplant - 150 g
• Olive oil - 40 ml
• Garlic - 1 clove
• Tomatoes in their own juice - 300 g
• Portobello mushrooms - 4 pcs.
• Potatoes - 4 pcs.
• Parmesan - 100 g
• Mix of lettuce leaves - 150 g
• Basil - 4-5 branches
• Salt pepper

For this dish of mushrooms, potatoes and other vegetables, cut zucchini and eggplants into cubes and fry in olive oil with garlic for 2-3 minutes. Add chopped tomatoes and basil, fry for another 3-5 minutes. Add salt and pepper to taste. Cut the potatoes into flat slices, season with salt and pepper. Place the potatoes on a baking sheet.

Place the portobello caps on top of the potatoes in a baking dish with the convex side down. Put the vegetable ratatouille inside the hats.

Sprinkle with grated Parmesan cheese and bake at 180 ° C for 5-7 minutes.

Put the prepared mushrooms on plates and serve with lettuce and basil.

The recipe for the second course with potatoes and mushrooms in the oven

Baked potatoes with morel sauce

• Dried morels - 50 g
• Vegetable oil - 30 ml
• Cognac - 40 ml
• Cream - 300 g
• Potatoes - 4 pcs.
• Butter - 50 g
• Purple basil - 1-2 branches
• Tarragon - 1-2 branches
• Watercress - 20 g
• Salt pepper

To cook this potato and mushroom dish in the oven, you need to make a sauce. Pour morels with boiling water and let it brew for 2 hours, then cut into slices, fry in vegetable oil, pour in brandy, evaporate. Pour in a little water and cream, cook for 3-5 minutes. Add salt and pepper to taste.

Wash the potatoes, wrap in foil and bake at 160 ° C for 30-40 minutes.

Take out the finished potatoes, cut in half, put the butter inside, put on plates with morel sauce.

Put bunches of spicy herbs on top of the potatoes.

Recipes with chicken, mushrooms and potatoes

Chicken with mushrooms and potatoes

Very tasty, but not at all dietary dish - chicken with potatoes and mushrooms in the oven. The recipe will allow you to prepare it quickly and easily. You will need:

• chicken thighs - 700 g. They are fatter than the breast, but the potatoes also acquire a completely different taste;
• potatoes - 1 kg;
• mushrooms - 300 g. The most affordable dish is chicken with champignons and potatoes in the oven, but you can use mushrooms, chanterelles, oyster mushrooms, every time it will be delicious!
• onion - 3 heads. It takes so much to get more juice for cooking potatoes;
• vegetable oil, balsamic vinegar (or dry wine), French mustard with seeds, soy sauce - all ingredients, 2 tbsp. spoons;
• salt and pepper.

Preparation:

1. Make a marinade: combine mustard, soy sauce, balsamic, mustard, pepper and salt.

2. Dip each chicken piece in it and leave to marinate.

3. Peel the potatoes, chop into rings and place in a mold.

4. Chop the mushrooms coarsely (if small, leave as is) and lay on top.

5. Chop the onion into rings, lay in another layer.

6. Sprinkle with salt, shake the mold several times, then pour in 100 ml of water.

7. Lay out the chicken pieces and cover with the rest of the marinade.

8. Cover tightly with foil or a baking sleeve. It depends on how evenly the potatoes and meat are cooked.

9. After 50 minutes, check the fillets for doneness. If clear juice flows out, you can turn it off.

Mushroom goulash in chicken broth

• Potatoes - 180 g
• Onions - 150 g
• Sweet pepper - 150 g
• Oyster mushrooms - 200 g
• Champignons - 200 g
• Porcini mushrooms - 200 g
• Chicken broth - 250 ml
• Parsley - 2-3 sprigs
• Vegetable oil - 150 ml
• Salt pepper

Cut all vegetables into medium cubes, fry in vegetable oil until golden brown.

Chop the mushrooms and fry in the remaining vegetable oil until golden brown.

Combine vegetables and mushrooms, pour in broth and cook for 10-15 minutes, stirring occasionally. Add salt and pepper to taste.

When serving, garnish the dish with mushrooms and potatoes in chicken broth with parsley.

Recipe for a dish of potatoes, meat and mushrooms in a slow cooker

Potato casserole with meat

• 1 kg of potatoes,
• 600 g minced beef and pork,
• 200 g dried mushrooms,
• 1 onion
• 2 tbsp. l. flour,
• 2 eggs, salt,
• ground black pepper

1. Peel the potatoes, boil in salted water until soft, mash in mashed potatoes.

2. Add eggs to a still hot puree, Knead salt, pepper and flour until smooth.

3. Fry minced meat and finely chopped onion in a slow cooker in the BAKING mode until cooked (15 minutes), adding pre-cut mushrooms, salt and pepper to taste.

4. Transfer the fried minced meat to a bowl, do not wash the multicooker bowl.

5. Place half of the mashed potatoes on the bottom of the bowl., on it - all the minced meat, on top - the remaining mashed potatoes. Cook in BAKE mode for 50 min.

6. Remove the bowl with the casserole from the multicooker, cover with a flat dish on top, gently turn the bowl over to remove the casserole.

7. Slice this delicious mushroom and potato dish and serve hot.

Recipes for main courses from minced meat, mushrooms and potatoes

Potato zrazy

Required:

• 15 potatoes,
• 2 eggs,
• 1 tbsp. a spoonful of butter or lard,
• 2 tbsp. tablespoons of flour
• 1/2 cup bread crumbs
• 2 cups sour cream sauce
• salt to taste.

For minced meat:

• 4-5 onions
• 5 dried mushrooms,
• 1/2 tbsp. tablespoons of butter
• parsley,
• ground pepper,
• salt to taste.

Cooking method.

Mash hot boiled potatoes or, after cooling them, pass through a meat grinder. Add egg, salt, a little oil and knead the dough. Then take a piece of dough (80 g), flatten it, put the prepared minced meat in the middle. Bend the edges of the dough, pinching them and giving the zrazy an oval shape. Sprinkle the zrazy with flour, dip in a beaten egg, roll in breadcrumbs and fry in a pan with butter or bake in the oven.

Fry the chopped onion and boiled mushrooms intended for minced meat in oil, add salt, pepper, parsley and mix. Instead of mushrooms, you can use a single beaten egg omelet.

Sour cream or tomato sauce is served separately for this second course of minced meat, mushrooms and potatoes.

A dish of potatoes, minced meat and frozen mushrooms in the oven

For cooking we need:

• 5-6 medium potato tubers
• 400-500 g minced meat
• 300-400 g frozen mushrooms
• salt dry dill mayonnaise

Preparation: I used ground beef for the potatoes, but pork or mixed is also suitable. With pork, the dish will turn out fatter, from beef, respectively drier. Spread the minced meat in an even layer on a baking sheet. The bottom does not need to be oiled. Sprinkle with dry dill on top and salt. Lay out a layer of potatoes on top. Better cut into thin slices. The thinner the plastics, the softer our potatoes will be. It is also not worth making a layer too thick. Then add a little salt again. The next step is mushrooms. I used honey mushrooms. But you can also take oyster mushrooms. If the mushrooms are large, they must be cut. We spread the third layer on potato mugs. Lubricate the top with a little mayonnaise. To make the dish turn out to be airy mayonnaise, you can pour thin strips. To do this, cut off a corner in a bag with mayonnaise and squeeze it out through a small slot.

The final step is to lay out the last layer of potato plastic. Lubricate with a little mayonnaise and salt. We put in a preheated oven up to 180 C for 40 minutes.

A dish of potatoes, porcini mushrooms and cheese

Potato casserole with mushrooms

• Potatoes - 1 kg
• Butter - 50 g
• Cream 33% - 200 g
• Parsley - 1 bunch
• Gouda cheese - 150 g
• Porcini mushrooms - 200 g
• Onions - 2 pcs.
• Olive oil - 100 ml
• Thyme - 1-2 branches
• Garlic - 4 cloves
• Salt pepper

To prepare this dish with mushrooms and cheese, the potatoes need to be peeled, boiled until tender and mashed. Melt the butter in warmed cream, add to the potatoes and whisk to make an airy puree, season with salt.

Finely chop the parsley. Grate cheese.

Cut the peeled porcini mushrooms and onion into small cubes, fry in olive oil with the addition of thyme and garlic. Add salt and pepper to taste.

Mix half of the cheese, mushrooms, onion and chopped parsley with mashed potatoes and place in a baking dish. Sprinkle the remaining cheese over the second course and bake at 180 ° C until golden brown.

Second course of potatoes with mushrooms, cheese and milk

Potato casserole

Required:

• 8 potatoes,
• 2-3 eggs,
• 100 grams of fresh mushrooms,
• 1 tbsp. a spoonful of oil
• 1/2 cup milk or 2 tbsp. spoons of sour cream,
• 2 tbsp. tablespoons of grated cheese,
• breadcrumbs,
• salt to taste.

Cooking method.

Cut the boiled potatoes into slices and place on a greased baking sheet sprinkled with breadcrumbs. Then chop the chopped mushrooms over the potatoes, beat the eggs, season with salt, add a little milk or sour cream and pour over the potatoes, sprinkle with grated cheese on top, add butter and bake in the oven until golden brown. Serve the second course of potatoes, mushrooms and cheese on the table in the dish in which it was baked.

Other potato dishes with mushrooms

Fried potatoes with onions and mushrooms

Required:

• 8 potatoes,
• 3 onions,
• 1 tbsp. spoonful of fat
• 500 g fresh mushrooms,
• salt to taste.

Cooking method.

Boil the peeled and chopped mushrooms in salted water, then remove, drain the water, put in a pan with heated fat and fry.

Peel the potatoes, wash, cut into slices and fry in fat. At the end of frying, add salt, mix with fried mushrooms and fried onions.

When serving, you can put fried potatoes on one end of the dish, fried mushrooms on the other, and garnish with fried onion slices on top.

Fried young potatoes with oyster mushrooms and spicy herbs

• Young potatoes - 600 g
• Green onions - 1 bunch
• Oyster mushrooms - 300 g
• Shimiji mushrooms - 100 g
• Olive oil - 150 ml
• Thyme - 1-2 branches
• Rosemary - 1-2 branches
• Garlic - 4-5 cloves
• Dill - 1 bunch
• Salt pepper

Wash young potatoes thoroughly, boil until tender, cut into halves.

Rinse green onions. Peel the mushrooms, chop arbitrarily.

Fry potatoes, mushrooms, green onions (without chopping) with thyme, rosemary and garlic on a piece of olive oil, season with salt and pepper.

Serve the dish with mushrooms and potatoes to the table, drizzle with olive oil and sprinkle with chopped dill.

Mashed potatoes with stewed mushrooms

• Potatoes - 1 kg
• Butter - 50 g
• Champignons - 200 g
• Olive oil - 30 ml
• Onions - 50 g
• Garlic - 2 cloves
• Cream - 450 ml
• Soy sauce - 30 ml
• Salt

Peel the potatoes, cut into 4 pieces and cook until tender. Then rub or mash into a homogeneous puree with the addition of butter and a part of the cream. Salt to taste.

Cut the champignons into 4 parts, fry in olive oil.

Add the chopped onion and the garlic clove. Fry for 2-3 minutes.

Pour in some of the cream and soy sauce, simmer for 2 minutes.

Put the mashed potatoes on plates, in the middle with a spoon, make indentations and put the stewed mushrooms there.

Potato roll with mushrooms

Required:

• 15 potatoes,
• 1 cup starch
• milk,
• 1 tbsp. a spoonful of bread crumbs,
• 11/2 cups sour cream sauce
• 1 tbsp. a spoonful of butter
• salt to taste.

For minced mushroom:

• 15 dried mushrooms,
• 2-3 onions,
• 1 tbsp. a spoonful of flour
• 2 tbsp. spoons of sour cream,
• ground pepper,
• salt to taste.

Cooking method.

Mash peeled boiled potatoes well or pass through a meat grinder. Add starch, a little milk, salt and knead the dough. Instead of starch, you can pour a glass of flour into the potato mass and beat in an egg. Roll out the prepared dough in a thick layer, put minced meat from mushrooms, boiled meat or cabbage on it, then roll the dough into a roll, pinch the edges well and put on a greased sheet. Grease the surface of the roll with beaten egg or sour cream, sprinkle with breadcrumbs, pierce in 2-3 places so that the air can escape freely, pour with butter and bake in the oven until it is golden brown. When serving, cut the roll into 2 cm thick slices. Serve sour cream sauce (tomato, onion or horseradish sauce can be used) separately.

Boil dried mushrooms for minced meat, rinse thoroughly, mince and fry in oil together with finely chopped onions. Fry flour with butter, dilute with mushroom broth, boil a little, add pepper, salt, a little sour cream and, stirring with mushrooms, stuff the roll.

Potato casserole "Summer"

Required:

• 15 potatoes,
• 2 eggs,
• 1 carrot,
• 1 tbsp. a spoonful of oil
• 2 tbsp. spoons of sour cream (optional),
• 2 cups tomato sauce
• salt to taste.

Cooking method.

Boil peeled potatoes, drain, mash or mince, then add grated boiled carrots, salt, eggs, oil and mix everything. If there are no eggs, you can add a couple of tablespoons of flour and, if necessary, dilute everything with hot milk.

Put the prepared mass on a baking sheet greased with butter and sprinkled with breadcrumbs or flour, smooth the surface of the mass, grease with a mixture of sour cream and egg, sprinkle with breadcrumbs and bake in the oven until browned.

Potato casserole can be made stuffed with boiled meat, dried mushrooms, herring with mushrooms, or stewed cabbage. The filling is placed between two layers of mashed potatoes. If the potato casserole is made without filling, grated cheese or cottage cheese can be added to the mass before baking.

Before serving this dish, cooked in the oven with potatoes and mushrooms, you need to cut it into pieces and pour over tomato (or sour cream) sauce. You can also serve horseradish sauce with the minced meat casserole.