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Dishes made from potatoes with mushrooms in cream are no less tasty than dishes made from the same ingredients, stewed in sour cream. In addition, using cream of any fat content, you can not be afraid that they curl, as is often the case with sour cream. You can cook potatoes with mushrooms and cream in a multicooker, in a pan and in the oven - in any case, the result will be amazing.

Potato, mushroom and cream soup

Products:

• Fresh mushrooms: 800 g.
• Refined vegetable oil: 2 tbsp. l.
• Cream 15–20% fat: 1 glass.
• Small potatoes: 6-7 pcs.
• White bread: 6 slices.
• Onions: 2 pcs.
• Parsley: 1-2 tbsp. l.
• Chicken broth or water: 3 cups.
• Salt: ⅓ tsp

Rinse and chop the mushrooms. Chop the onion finely. Peel the potatoes and cut them into small cubes. Pour vegetable oil into the multicooker bowl. Saute the onion in the BAKING mode for 10 minutes, stirring occasionally. Add mushrooms and potatoes. Add salt.

Fry in the BAKING mode for 10 minutes. Pour in the broth so that it barely covers the mushrooms and potatoes. Cook the soup in the STEWING mode for 40 minutes. Cool until warm, place in a blender, pour in the warmed cream.

Grind the soup until puree. Pour into the multicooker bowl, then simmer for 20 minutes. Cut the bread slices into cubes and dry in the oven preheated to 180 degrees for a few minutes.

If you are adding water instead of chicken broth, add 50 g of butter as well.

You can serve finely chopped greens and croutons to the soup made from potatoes with mushrooms in cream prepared according to this recipe. Slices of bread can be toasted and lightly grated with garlic.

Potatoes with mushrooms baked in cream

Recipe number 1

• About 8 medium sized potatoes,
• 400 gr of mushrooms (champignons),
• 4 cloves of garlic
• a small bunch of parsley
• 4-5 tablespoons of vegetable or olive oil
• sea ​​salt and freshly ground black pepper,
• 300 ml heavy cream.

To prepare potatoes baked with mushrooms in cream, preheat the oven to 200 degrees. We clean and wash the potatoes, then cut them into thin slices (2-3 mm).

We wash the potatoes well from starch and leave to drain.

Meanwhile, chop the mushrooms. Heat oil in a heavy-bottomed skillet over medium heat. We spread the potato slices, mix with a wooden spoon, so that all the slices are covered with oil. Add salt and pepper. Continue stirring until you see how the potato slices become sticky. potatoes begin to secrete starch

At the same time, heat up the mushroom pan, add one tablespoon of olive oil, spread the mushrooms, salt. As soon as the potato slices become sticky, add the garlic and pour in the cream, just as much as needed to completely cover the potato slices, but not more (as practice has shown, less can be done), just the taste will be less fatty, but still rich and creamy. Reduce heat and cook the potatoes for about five minutes, until the cream thickens a little.

Remove the ready-made mushrooms from the heat. Chop the parsley finely. We remove the pan with potatoes from the heat and check the taste of the spices. At this point, you can add salt or pepper if the amount seems insufficient. Stir in mushrooms and parsley into the dish.

Move everything together into a baking dish. We bake potatoes with mushrooms and cream in the oven for 20-30 minutes. It turned out to be a wonderful, quite nutritious second course. The wonderful combination of potatoes, mushrooms and cream makes this dish very homey and cozy.

Recipe number 2

Ingredients:

• potatoes - 1 kg;
• champignons - 500 gr;
• onions - 1 large or 2 small pieces;
• flour - 1 tablespoon;
• cream 20% - 400 ml;
• dill - a bunch;
• salt, black pepper;
• vegetable oil.

Cut the onion into thin quarter-rings.Heat a couple of tablespoons of vegetable oil in a skillet and sauté the onion over medium heat for two to three minutes. While we wash and cut the mushrooms into cubes. Add them to the onion skillet and fry all together for another three to four minutes. Add salt. Then sprinkle with flour (it will give the required thickness to the finished dish), mix, warm up for a minute and turn it off.

We clean the potatoes and cut them into very thin rings. Mix potatoes with mushrooms. Add cream, sprinkle the cream with salt (they are better distributed this way), about 2/3 tsp.

And add finely chopped dill (no stalks). Mix everything well. Grease the baking dish with vegetable oil and put our potatoes in it. Sprinkle with black pepper on top.

We put the potatoes with mushrooms in cream in the oven, preheated to 180 degrees, for 30-40 minutes, until a golden crust appears. Delicious with fresh vegetables.

Mushrooms stewed with mushrooms in cream

Ingredients:

• Fresh champignons - 250 g
• Onions (medium) - 1 pc
• Cream 30% - 150 ml
• Salt to taste
• Pepper to taste
• Greens (dill, parsley) - to taste

Cooking method:

Peel the mushrooms, rinse and cut into arbitrary pieces. Fry the onion finely until golden brown, add the mushrooms and fry. Then add salt, pepper, chopped herbs and fill the dish with cream (as an option - sour cream). Heat the mushrooms over low heat until the sauce thickens.

Put the finished mushrooms in bowls, decorate with herbs. Serve with boiled potatoes or hominy.

Recipes for potatoes with mushrooms and cream, stewed in a slow cooker

Recipe # 1

Ingredients:

• potatoes - six tubers;
• ground pepper;
• two onions;
• 400 g frozen mushrooms;
• 30 g butter.
• sea ​​salt;
• 100 ml cream;
• chicken fillet - 800 g;
• 2 cloves of garlic.

Cooking method:

1. Wash the chicken fillet under running water, if there is skin, trim it. Peel the meat from the film, dry and cut into medium-sized pieces.

2. Defrost mushrooms and fry in the "baking" mode in vegetable oil, until all the extracted juice has evaporated.

3. Peel the onion, chop a quarter into rings and add to the mushrooms. Fry everything together, stirring, for about ten minutes.

4. Add the chicken fillet, cut into pieces, to the bowl and broil, stirring occasionally, until the meat lightens.

5. Peel and wash the potatoes. Cut the vegetable into wedges and add the chicken and mushrooms to the bowl. Pour the contents over with cream and add chopped garlic. Season the contents with pepper and salt. Stir.

6. Cook the dish by activating the "bake" function, forty minutes. Close the cover. Serve potatoes stewed with mushrooms in cream as an independent dish with pickled or fresh vegetables.

Recipe number 2

Ingredients:

• champignons - 400 g;
• salt - 10 g;
• potatoes - one and a half kilograms;
• hops-suneli - 5 g;
• three large onion heads;
• lean oil - 175 ml;
• 10% cream - 200 ml.

Cooking method:

1. Sort out the mushrooms and peel. Place in a colander and rinse. Pat dry lightly on a paper towel and cut each in half lengthwise.

2. Peel the potatoes, wash it under the tap and cut into large pieces. Remove the husk from the onion and chop it coarsely.

3. Pour oil into the bowl of the device and preheat it in the frying mode. Place the onion on the bottom and fry it until lightly browned. Add the mushrooms to the onion and cook for another five minutes, seasoning with salt.

4. As soon as the liquid evaporates, put potatoes to the mushrooms and fry, stirring, for the same time. Season with salt again and pour over the cream. Cook on simmering mode, stirring occasionally, for forty minutes, with the lid closed. Serve potatoes with mushrooms in cream, stewed in a slow cooker, garnish with sprigs of herbs.

A dish of fried potatoes with mushrooms in cream in a pan

Ingredients:

• 300 g fresh champignons;
• a kilogram of potatoes;
• cream - 200 ml;
• bulb;
• vegetable oil;
• sea ​​salt.

Cooking method:

1. To cook potatoes with mushrooms in cream in a frying pan, remove the film from the champignon hats and wash them. Cut the mushrooms in half and then chop the slices.

2. Heat vegetable oil in a frying pan. Put the mushrooms in it, cover and fry, stirring occasionally, until golden brown.

3. Peel the potatoes, rinse well and chop into thin strips. Cut the peeled onion into thin half rings.

4. Put a wide, deep frying pan on the stove and pour in quite a lot of vegetable oil. Fry the potatoes until golden brown over high heat, stirring occasionally. After about ten minutes, put the onion, sprinkle with salt and stir. Fry for another three minutes under the lid. Then add the fried mushrooms, mix and continue to fry for the same amount of time.

5. Pour cream over potatoes with mushrooms and simmer, covered with a lid, five minutes, stirring occasionally. Sprinkle with chopped herbs. Serve hot fried potatoes with mushrooms in cream.

Potatoes baked with mushrooms and cream in pots

Ingredients:

• Potatoes 1 kg,
• champignons 600 gr,
• onions (2 pcs.),
• carrots 1-2 pcs.,
• cream (20%) 300 ml

Cooking method:

To cook potatoes with mushrooms and cream in pots, separately fry the mushrooms with onions and carrots. Cut the potatoes into cubes. We put everything in a separate container so that you can mix. Salt and pepper to taste, mix and place in pots. Pour the cream on top. We bake for 20 minutes, until the potatoes are ready. We open the pots, pour the cream over again. Cover and let stand in a hot oven. Some housewives like to make a lid from ordinary yeast dough. This must be done first, if you do not mind spending 30-40 minutes for this, while the dough comes up, then pinch off the pieces of dough, form lids and cover the pots with them. It takes about an hour to cook potatoes with mushrooms and cream in pots.

Mushrooms with chicken and potatoes in cream

Required Ingredients:

• chicken fillet - 500 grams;
• potatoes - 400 grams;
• leeks (stems) - 2 pieces;
• pickled mushrooms (small) - 150 grams;
• onions (small) - 3 pieces;
• carrots - 3 pieces;
• cream - 100 ml;
• flour - 50 grams;
• egg yolk - 2 pieces;
• butter - 50 grams;
• salt, pepper, herbs.

Cooking method:

To cook "Blanket" - potatoes with chicken fillet and mushrooms, it will take on average 1 hour 10 minutes, including preparation of ingredients - 10 minutes, heat process - 60 minutes.

Step-by-step plan, preparation of the French dish "Blanket" - potatoes with chicken and mushrooms.

The first stage is preparatory:

Potatoes, onions are cut into 4-6 pieces depending on the size of the vegetables.

Cut the carrots into small slices.

The second stage is heat treatment:

The fillet is dipped in boiling, salted water and cooked for 30 minutes. Then cut vegetables and spices are placed in the pan. After 15 minutes, the leeks are added to the meat. Cooking continues until the carrots and potatoes are cooked.

Finished vegetables and meat are placed in a colander. The cooled meat is cut into small pieces and combined with vegetables.

The butter is melted in a separate container. Flour is introduced into it in small portions (so that there are no lumps). Then cream and egg yolks are poured. The ingredients are mixed, spices and previously prepared broth (1.5-2 cups) are added. The consistency of the liquid base of the "Blanket" dish should be like liquid sour cream.

Boiled vegetables (except for leeks), meat and canned mushrooms are poured with white sauce, warmed up for a couple of minutes.

Mushrooms with chicken and potatoes in cream are sprinkled with chopped herbs and served for lunch as a second or for dinner as hot.