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For the preparation of delicious mushroom dishes, you can use pickled, frozen and dried forest gifts. But the easiest way is to cook fresh mushrooms, especially if they have already been washed and cleared of forest debris. Here you will learn how to properly fry fresh mushrooms and potatoes and how to prepare delicious dishes from these ingredients in the oven and slow cooker.

Fresh mushroom soup

Ingredients:

• 0.5 kg assorted mushroom fresh mushrooms
• 1 large onion
• 1 carrot
• 3-4 potatoes
• 4-5 cloves of garlic
• Provencal herbs
• Salt, black pepper, thyme
• Parsley dill
• 0.5 cups barley or rice

Cooking method:

1. Peel the mushrooms, rinse, cut and boil for 15 minutes in salted water. Throw in a colander. Save the mushroom broth.

2. Rinse the pearl barley and soak in the evening in cold water. The next day, boil the barley for 30-40 minutes with ½ onion, carrots, garlic.

If the soup is made with rice, then the rice is added to the vegetable broth along with the frying.

3. Fry ½ onion, carrots, garlic and all boiled mushrooms for 15 minutes. Season with salt, add black pepper and thyme.

4. Combine frying with barley and vegetables. Finely chop the potatoes and add with the frying. Add water, salt and black pepper if necessary, as well as 0.5-1 tsp. Provencal herbs. Cook for 10 minutes. Pour in the mushroom broth and cook for a few more minutes. Remove the resulting foam from the soup.

5. Season soup with fresh mushrooms with grated garlic potatoes and parsley with dill.

How to cook fresh mushrooms and potatoes in a slow cooker

Potatoes with mushrooms in a slow cooker

Ingredients:

• Potatoes - 700 gr.
• Fresh forest mushrooms - 700 gr.
• Onions - 1-2 pcs.
• Vegetable oil - 3 tablespoons
• Salt, black pepper

To prepare fresh mushrooms with potatoes, a Panasonic 18 multicooker is used (4.5 l bowl, power 670 W).

There is no need to boil porcini mushrooms, just wash and peel them a little. Cut the prepared mushrooms into pieces and put in a multicooker bowl with a little vegetable oil.

Fry in the "Bake" (Fry) mode, stirring occasionally, with the lid open, so that excess liquid evaporates for about 10 minutes.

Then add the onion, cut into half rings, stir and fry for a few more minutes.

Peel the potatoes, cut into cubes. As always, I use the Nyser-Dyser vegetable cutter, with which you can cut vegetables very quickly, conveniently and beautifully.

Season the potatoes to taste, stir.

Close the lid and cook in the "Bake" (Fry) mode for 20-30 minutes, sometimes opening the lid and stirring the contents with a spatula.

Fragrant fresh mushrooms and potatoes prepared according to this recipe are ready!

Potatoes with mushrooms

Ingredients:

• Sliced ​​mushrooms - 500 gr.
• Potatoes - 8 pcs.
• Large onion - 1 pc.
• Butter - 50 gr.
• Black pepper, salt, spices
• Greens

To cook fresh mushrooms and potatoes in the Moulinex multicooker, select the Stew program. I really like to cook with fresh chanterelles, especially since they can be bought almost everywhere in the summer.

Fry onions in a slow cooker in ghee. Add mushrooms, potatoes and fill with two glasses of water. Season, add salt, pepper, spices and set to cook on the "Stew" program for 40 minutes.

After the sound signal, put the potatoes with fresh mushrooms on plates and sprinkle with fresh herbs. Bon Appetit!

Fried potatoes with mushrooms and onions in a multicooker

Ingredients:

• Mushrooms - 120 g.
• Potatoes - 500 gr.
• Onions - 2 pcs.
• Salt - 3 g.
• Spices to taste
• Butter - 10 g.
• Vegetable oil - 10 ml.

Mushrooms, in fact, you can take any, but out of season champignons are the only mushrooms that can be bought fresh. And no frozen mushrooms can be compared with fresh ones.

Before cooking fresh mushrooms and potatoes according to this recipe, put a piece of butter in a heated multicooker and fry the mushrooms, throw finely chopped onions there. It is best to fry mushrooms in butter - this will brighten their taste and aroma. By the way, if you use porcini mushrooms, then by the color change you will understand that they are already fried - the dark brown caps will brighten to a golden color. Add some salt to the mushrooms and add potatoes to them. By the time the mushrooms are roasted, the potatoes are already peeled and cut into medium cubes. We put the "Pastry" on for 30 minutes (total cooking time 45 minutes).

For this recipe, fresh mushrooms and chips can be cooked with the lid open or closed - it's up to you, it depends on whether you want a fried crust or a soft, slightly stewed potato. Tasty this way and that. Stir the potatoes slightly during cooking if you want them to brown on all sides. Salt the finished potatoes at the very end - otherwise it will fall apart during the cooking process. We put it in a ceramic dish - ideally with a lid - with thick walls, which retains heat, and decorate with a sprig of rosemary - it will give the dish a delicate coniferous aroma. Give a little dish of potatoes with fresh mushrooms prepared according to this recipe, "stir up", and serve.

Fresh mushrooms with potatoes in the oven

Potato casserole with minced meat and mushrooms

Ingredients:

• 0.5 bag of Rolton mashed potatoes
• 2 eggs
• 500 g minced meat
• 2 large onions
• 300 g fresh champignons
• vegetable oil for frying
• salt pepper

Cooking method:

Prepare mashed potatoes according to the instructions (look at the box), add 2 raw eggs there. Place half of the mashed potatoes on the bottom of a greased dish.

Lightly fry the onion, add the minced meat, fry until tender, season with salt and pepper. Put the minced meat on the puree.

Cut the mushrooms, fry. Put on the minced meat.

Put out the rest of the puree, level it. Bake fresh mushrooms and potatoes in an oven preheated to 200 degrees, 30-40 minutes.

Oven potatoes stuffed with mushrooms and cheese

Ingredients :

• 4 large potatoes
• 250 g sliced ​​dry-cured bacon
• 4 tablespoons butter
• 1 large onion, finely chopped
• 1/2 cup finely chopped fresh mushrooms (white)
• 1/2 tsp ground red hot pepper
• 1 tsp garlic seasoning
• 1 tsp ground black pepper
• 1 tsp chopped chives
• 1 tsp salt
• 250 g sour cream
• 250 g grated cheese
• 1 tsp breading or dry bread crumbs

To cook potatoes with fresh mushrooms, preheat the oven to 200 C. Pierce the skin of the potato with a fork.

Bake the potatoes uncovered for about 1 hour or until tender in the preheated oven.

Place the bacon in a large, deep skillet. Fry over high heat until the bacon is evenly browned. Drain off fat, chop and set aside.

Melt the butter in a large saucepan over medium heat. Combine onion, mushroom, red pepper, ground garlic, black pepper, green onion and salt. Simmer slowly, stirring occasionally, until the onions are tender.

Cut open the baked potatoes and, keeping the skins intact, scrape the medium-sized pulp into a bowl. Add the stewed onions with fresh mushrooms and sour cream. Add 1/2 of the cheese and keep stirring until everything is well mixed.

Using a large spoon, fill the potato skins with the mixture. Sprinkle with bread crumbs, leftover cheese, and bacon crumbs on top.

Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is lightly browned.

Recipes on how to properly fry fresh mushrooms with potatoes

Fried potatoes with honey agarics

You will need:

• Honey mushrooms (fresh) - 700 g;
• Onions - 1-2 heads (depending on size);
• Potatoes - 5-6 tubers;
• Fatty sour cream - 1 tablespoon;
• Spices and seasonings to taste;
• Butter and vegetable oil for frying.

Rinse and peel the potatoes, cut them in your favorite way (preferably into strips or thin semicircular slices). Chop the onions finely. To fry potatoes with fresh mushrooms, boil the mushrooms (if they are fresh) for a few minutes. So they will release all harmful substances, and at the same time they will not be able to take them back. Cut the mushrooms into medium pieces; Melt the butter in a separate skillet. Send onions to it and fry until golden brown. Then add the mushrooms and fry over medium heat, stirring constantly.

After 5-7 minutes, add sour cream to the pan, stir again, cover, make a small heat and simmer for another 10 minutes;

In the meantime, get busy with potatoes. Heat vegetable oil in a large skillet. You can add onion or garlic to it if you like. Place potatoes in a container, heat high and fry until golden brown on all sides. Then you can cover the pan with a lid and let the potatoes "reach". A few minutes before readiness, when the root crop has already become soft inside, add salt and spices to it, mix intensively;

Combine the mushrooms and potatoes in a frying pan, stir, season with finely chopped herbs, cover and let it brew a little.

Your dish is ready! Sour cream will be an excellent gentle addition to fresh mushrooms fried with potatoes, but if you don't like it, just exclude the product from the recipe. Fried mushrooms with potatoes will be good on their own, without additional dressing.

Fried potatoes with mushrooms in sour cream

Ingredients :

• 6 medium potatoes
• 3 tbsp butter
• 250 g fresh champignons
• 4 tablespoons sour cream
• salt and pepper
• 1 bunch fresh parsley
• 3 cloves of garlic

Cooking method:

Boil the potatoes for 2 minutes in the microwave (covered with a lid).

Then, cut it into circles (you don't need to peel it).

To fry fresh mushrooms and potatoes, you need to heat butter in a pan. Add potatoes and fry over low heat until crusty.

Mushrooms, always fresh, cut into slices, or if they are small, just into 4 parts. You do not need to wash the mushrooms. Add mushrooms to potatoes and fry for a few more minutes.

Add sour cream, salt and pepper, cover and simmer for 5-10 minutes.

A couple of minutes before the end of cooking, add finely chopped parsley and garlic.

How to fry fresh mushrooms with young potatoes

Ingredients:

• 500 g mushrooms (chanterelles, white)
• 1 onion
• vegetable oil for frying
• 6-7 young potatoes
• salt pepper
• 2 cloves of garlic
• some fresh dill

Cooking method:

Peel and chop the mushrooms. Chop the onion. Fry mushrooms and onions in vegetable oil for about 15 minutes.

Then add the chopped potatoes. Fry fresh mushrooms with potatoes for about 20 - 25 minutes.

Do not stir the potatoes often, so as not to break. Season with salt and pepper at the very end of cooking. Add chopped garlic and dill to the fried potatoes with fresh mushrooms prepared according to this recipe, stir and serve.

How to cook fresh porcini mushrooms with potatoes

Potatoes with mushrooms in the oven

Ingredients :

• 6-7 potatoes
• 300 g of mushrooms (better than white ones)
• 1-2 onions
• vegetable oil for frying
• salt pepper
• 200 g sour cream
• a pinch of nutmeg
• 1 glass of cream or 1 glass of milk + 2 tbsp. mayonnaise

Cooking method:

Peel the potatoes, cut into very thin slices, pour over with cold water so that the potatoes do not darken.

Before cooking fresh porcini mushrooms with potatoes, you need to fry the onions in vegetable oil. Take your time and sauté slowly, covered, until the onions are completely transparent and caramelized and golden brown.Then add the chopped mushrooms, stir, fry for about 10 minutes, stirring, until the liquid released from the mushrooms has completely evaporated.

Add sour cream to a pan with mushrooms, salt, season with pepper and mix. Simmer for 5-10 minutes.

Put potatoes in a baking dish, season with salt and pepper, add nutmeg. Arrange the mushrooms and sour cream on top.

Sprinkle with cheese or thin slices on top. To bake the potatoes and become completely soft, I pour the potatoes with 1 cup of cream or 1 cup of milk mixed with 2 tbsp. mayonnaise. Put the potatoes with mushrooms and cheese in the oven preheated to 200 C. Bake for 45-50 minutes. Bon Appetit.

Carpathian cookies

Products:

• Potatoes - 1 kg
• Fresh porcini mushrooms - 500 g
• Smoked meat - 250 g
• Bulb onions - 1 pc. (60 g)
• Carrots - 1 pc. (60 g)
• Butter - 60 g
• Hot red pepper - 40 g
• Bay leaf - 2 pcs.
• Black peppercorns - 5-6 pcs.
• Ground black pepper
• Salt
• Basil dry
• Mushroom broth - 250 ml
• Cream 10-15% - 250 ml
• Parsley and dill greens - 2 sprigs

Mushrooms must be peeled, washed. Be sure to cut off some of the stem, because summer mushrooms, even the smallest ones, can be wormy. I don't cut small mushrooms, but I cut the larger ones in half. Boil mushrooms for 20 minutes. Remove the mushrooms, save the mushroom broth.

Chop the onion finely and grate (or cut) the carrots into strips. Saute them in butter.

Add mushrooms and simmer over low heat for 10 minutes. Add salt and pepper to taste.

Peel and cut the potatoes into wedges. Put it in boiling salted water for 5-7 minutes. Then drain the water. Boil the potatoes so that the dish cooks faster in the oven. Raw potatoes take a long time to cook.

Peel hot peppers and cut into small cubes.

Cut the smoked meat into thin slices.

You can take one large pot or arrange everything in portion pots. I cook in a large clay pot.

At the bottom of the pot, put bay leaves and peppers.

Arrange the pieces of meat. Then put in half the potatoes and sprinkle with basil and chopped red hot peppers. Put half of the mushrooms and vegetables on the potatoes.

And again meat, potatoes with basil and pepper, mushrooms. Mix the mushroom broth with the cream, add a little salt and pour over the contents of the pot.

Cover the pot with a lid and place in the oven. Simmer the liver for 40 minutes at 180 degrees (excluding the oven heating time).

Sprinkle the cooked biscuits with herbs. Serve in a pot, from where everyone can take their own appetite. For the liver, you can prepare a salad of fresh vegetables.