But lovers of low-fat foods may not like fried foods. And that means we need an alternative and it will be stewed potatoes with mushrooms.
I’ll tell you about an option for preparing potatoes using the stewing method, which, just like fried ones, can be very tasty prepared with fresh, dried or frozen mushrooms.
Classic recipe - stewed potatoes with mushrooms in a saucepan
This recipe produces aromatic, satisfying, very appetizing and tasty potatoes with mushrooms, which can be an excellent side dish for fresh vegetables, meat, fish, and can also be an independent dish that does not require additional additions. The main thing that is important to consider when preparing is that the treat is prepared exclusively from the fresh harvest.
You will need to take:
- Any forest mushrooms (again, chanterelles, saffron milk caps, boletus mushrooms, etc.) – 400 gr.
- Half a kilo of potatoes.
- One onion.
- Spices and salt to taste.
- A bunch of fresh dill.
- Bay leaf.
- A couple of tablespoons of sunflower oil.
The process of preparing stewed potatoes with mushrooms
We sort through the mushrooms, cut them into pieces if necessary, peel the potatoes and onions.
We wash the food, put the mushrooms on the stove and boil in salted water for 7 minutes.
Cut the potatoes into pieces, chop the onion into small cubes.
We drain the water from the gifts of the forest and send them to a frying pan to fry a little in oil. It will take literally 10 minutes.
Place potatoes, onions and fried mushrooms in layers in a saucepan or stewpan, placing a leaf or two of bay leaves in the middle, fill everything with water, place on the stove and cook over low heat for 40-50 minutes. The dish is ready when the potatoes become soft.
5 minutes before the end of cooking, salt the dish, season it with spices, stir, cover and let cook until done.
Finely chop the greens and use them to decorate your stewed potatoes when serving.
Serving this treat is very tasty with pickles, zucchini, tomatoes or fresh vegetable salads.
You can use dried or frozen mushrooms in the recipe. In the first case, the forest gifts must first be soaked in cold water for 30 minutes. And, in the second, defrost in advance and drain all excess liquid. Neither frozen nor dried foods need to be boiled like fresh ones.
This dish will become a real masterpiece on any holiday table. It is served in portions - one guest - one pot of food and cooked in the oven with the addition of exclusively mushroom seasoning.
List of necessary products for 2 pots:
- 6-7 medium sized potatoes.
- 400-500 gr. mushrooms (you can use both wild mushrooms and champignons, I usually take boletus mushrooms).
- 200 ml. heavy cream.
- 2 onions.
- 80 ml. vegetable oil.
- Hard cheese – 100 gr.
- Mushroom broth – 200 ml.
- Salt to taste.
Procedure:
We peel the potatoes and onions, sort out the boletus mushrooms and cut all the products in a convenient way. I usually chop vegetables into cubes, and choose small boletus mushrooms and leave them whole or cut them in half.
Boil the boletus mushrooms for 15 minutes in slightly salted water, drain in a colander.
Fry the onions and potatoes together in oil in a frying pan, uncovered, for about 15 minutes, until a light golden hue appears on the vegetables.
Three cheese on a grater
Boil 200 ml. water, add any mushroom seasoning you like to it, make a broth, we will pour it into our dish.
Grease the pots with vegetable oil, put a layer of potatoes on the bottom, then mushrooms, add spices, salt, pour in a third of the cream. We repeat the layers until we run out of food, and potatoes should be the top layer.
Sprinkle the dish with cheese, fill it with broth, cover the lids and place it in an oven heated to 180 degrees. Simmer the potatoes with mushrooms for 45 minutes, serve piping hot, sprinkled with fresh herbs on top.
You can also use fresh mushrooms for this recipe, but you will need to boil them first. We will consider the option with frozen or dried products. In any case, the dish turns out to be very filling and tasty, and you just want to eat it quickly.
Ingredients:
- Potatoes – 8-10 tubers.
- Frozen or dried boletus, boletus, chanterelles, honey mushrooms, etc. (let’s take honey mushrooms; in my opinion, they make the most delicious) – 0.4-0.5 kg.
- One carrot.
- One onion head.
- 6 sprigs of dill.
- 4 cloves of garlic.
- 60 gr. butter
- Ground black pepper and dried basil - a pinch each.
- 500 ml. boiling water
- 3 spoons of sunflower.
How to stew potatoes with frozen or dried mushrooms
If the honey mushrooms were frozen, take them out of the freezer 2 hours before cooking and defrost them, then drain all the liquid and fry them in oil in a frying pan for 15 minutes without a lid.
If honey mushrooms have been dried for the winter, they need to be filled with cold water for 30-40 minutes, and then all the water should be drained; in this case, there is no need to fry the food.
Peel the onions, potatoes and carrots, cut them as you like. I usually cut the carrots into strips or grate them, chop the onions finely, and chop the potatoes randomly.
Pour oil into the pan, heat it up, add the onion, simmer for 5-7 minutes, then add carrots and mushrooms, pepper, salt, stir, continue to simmer for another 5-7 minutes.
Now add the potatoes and pour boiling water over everything, cover with a lid, cook over low heat until the vegetables are soft, about 30 minutes.
While the dish is being prepared, chop the garlic and herbs, throw the food into the pan, add butter and selected seasonings, salt, mix all the ingredients, cover again and simmer for another 10 minutes. Everything is ready, you can put it in plates and serve!
An incredibly nourishing and tasty dish that is prepared right in the pan and does not require much effort. It will be a great addition to lunch or a holiday feast. You can use any type of mushroom or even a mixture according to the recipe, but I usually use oyster mushrooms or champignons with this cooking method.
- A kilogram of potatoes.
- 500 grams of champignons.
- 400 ml. sour cream.
- 2 medium onions.
- 70 ml. sunflower.
- Ground bay leaf, plus red and black pepper.
- A couple of pinches of salt.
Step by step steps:
Cut the washed and peeled potatoes into strips or slices and fry until a pleasant golden color in sunflower oil with the addition of a small amount of salt.
Cut the onion into half rings, add it to the frying pan with the potatoes and simmer the vegetables together for 10 minutes.
Cut the washed champignons into slices, add to the rest of the ingredients, mix, cover with a lid, and cook for 5-7 minutes.
Pour in the sour cream, add a little more salt, as well as all the prepared spices, mix, reduce the heat to low and bring to readiness under the lid. The simmering time will be approximately ten or fifteen minutes. All is ready!
In this case, sour cream can be replaced with fresh heavy cream. The dish should be served hot and is best served with fresh or canned vegetables.
Stewed potatoes with meat and mushrooms in a slow cooker
With meat, it will turn out more satisfying, but in my opinion there should be more mushrooms in the recipe. It’s not often that you have to cook mushrooms and therefore you need to make sure that this taste is felt specifically.
If you are using frozen mushrooms and do not want to fry them before stewing, then you do not need to defrost the products; you can add them directly from the freezer to the pan with potatoes and cook.
If you decide to defrost your forest gifts, then it is best to do this naturally, taking them out 2 hours before cooking, or pouring cold water if time is running out. But in no case should you defrost mushrooms in boiling water or in the microwave, as this will lose all their taste, plus the products will lose their proper consistency.
Try to choose the smallest mushrooms for the dish, they look very beautiful and have a richer taste and aroma. If the food you come across is too large, be sure to first cut it into pieces so that it is convenient to put it in your mouth.
Champignons, oyster mushrooms, chanterelles, boletus and boletus mushrooms are best suited for stewing. These species do not require preliminary boiling and can be used immediately after collection; you only need to sort them out and wash them.
Serve the stew hot, sprinkled with aromatic herbs. The dish is most deliciously combined with pickled and fresh vegetables - cucumbers, tomatoes, crispy salted zucchini.
So, definitely stewed potatoes with mushrooms are quite simple to prepare. And this dish is not inferior in taste and nutrition to potatoes cooked with meat. Prepare and be healthy!
Good luck and all the best!
Potatoes are often cooked accompanied by mushrooms. And this is not at all surprising, because they perfectly complement each other in taste. So in this recipe we will bake potatoes with mushrooms in the oven. Both wild mushrooms (pre-boiled) and fresh champignons are suitable. And to give this simple dish some piquancy, add garlic and dry Provençal herbs. The aroma of the finished dish is simply divine.
Ingredients
- 650 g potatoes;
- 350 g champignons;
- a mixture of Provencal herbs;
- 3-5 medium cloves of garlic;
- 220 g mayonnaise (or sour cream);
- salt.
How to cook potatoes with mushrooms in the oven
We wash fresh champignons, dry them carefully with a paper towel and cut each mushroom in half. If the champignons are very large, then they can be cut into four parts.
Place the mushroom halves in a fairly deep bowl and add Provençal herbs (about a tablespoon), crushed garlic, and mayonnaise. Mix the champignons well, the mayonnaise should completely cover the mushrooms. Leave for about half an hour.
During this time, while the mushrooms are marinated in spicy mayonnaise, we peel, wash and cut the potatoes into large slices. Lightly salt the potato wedges.
Combine potatoes with mushrooms. Stir so that the mayonnaise with Provençal herbs is distributed onto the potato wedges. We transfer all this into a heat-resistant form, greased with oil.
Seal the pan tightly with foil and place the potatoes and mushrooms in the oven.
We bake our aromatic dish at 180 degrees. The first 30-40 minutes (until the potatoes are soft) under foil, then open the pan and brown the potatoes and champignons for about the same amount of time.
In the oven Bake 1 kilogram of potatoes with mushrooms at 180 degrees, 2 kilograms - 45 minutes.
In pots Bake potatoes with mushrooms at an oven temperature of 150 degrees.
In a slow cooker Bake 1 kilogram of potatoes with mushrooms in the “Stew” mode, 2 kilograms -.
In a convection oven Bake potatoes with mushrooms at a temperature of 260 degrees and high air speed.
How to bake potatoes with mushrooms
Products
Potatoes - 1 kilogram
Fresh forest mushrooms - 1 kilogram
Cheese "Russian" - 150 grams
Salt - 1 tablespoon
Ground black pepper - 1 teaspoon
Basil - 1 teaspoon
Vegetable (sunflower or corn) oil - 3 tablespoons
Food preparation
1. Wash the potatoes, peel them, cut into slices half a centimeter thick.
2. Peel the onions, cut off the rhizome, cut into thin rings (about a third of a centimeter thick).
3. Peel fresh wild mushrooms, wash thoroughly, and place in a saucepan.
4. Pour water over the mushrooms, add half a tablespoon of salt and put on fire.
5. Boil the mushrooms for half an hour, then drain the water and cool the mushrooms in a colander.
6. Finely chop the mushrooms.
7. Pour sour cream and water into a bowl, stir.
8. Grate the cheese on a coarse grater.
Baking in the oven
2. Grease a baking sheet with oil.
3. Lay out the potatoes in an even layer, add salt and pepper, and sprinkle with basil.
4. Spread the onions in an even layer.
5. Lay out the mushrooms in an even layer.
6. Sprinkle potatoes with mushrooms with grated cheese.
7. Place the baking sheet with potatoes and cheese on the middle level of the oven.
8. Bake potatoes with cheese for 45 minutes.
Baking in pots
1. Preheat the oven to 150 degrees for 7 minutes.
2. To cook in pots, finely chop the onion and fry in vegetable oil along with mushrooms.
3. Cut the potatoes for cooking in pots into thin (one-third of a centimeter) semicircles.
4. Place potatoes in pots, salt and pepper, sprinkle with basil.
5. Place a mixture of fried mushrooms and onions on the potatoes, add salt and pepper.
6. Fill each pot with sour cream sauce.
7. Pour cheese into each pot.
8. Place the pots on a baking sheet, the baking sheets on the middle level of the oven.
9. Bake potatoes in pots for 1 hour.
Baking in a slow cooker
1. Set the multicooker to the “Baking” mode.
2. Pour oil into the multicooker container.
3. Add the onion, fry it for 5 minutes, stirring.
4. Add the mushrooms, fry for another 10 minutes, add salt and pepper.
5. Place potatoes, salt, pepper, sprinkle with basil.
6. Pour in sour cream sauce, mix potatoes with mushrooms and sauce.
7. Cook potatoes with mushrooms for 1 hour.
8. 10 minutes before being ready, sprinkle the potatoes and mushrooms with grated cheese.
Air fryer baking
1. Heat the air fryer to 260 degrees for 5 minutes.
2. Grease a baking dish with vegetable oil.
3. Lay out potatoes, onions, mushrooms in layers - sprinkle each layer with salt and pepper.
4. Pour sour cream sauce over the potatoes and mushrooms.
5. Place the pan with the dish on the lower level of the air fryer.
6. Bake potatoes with mushrooms for 25 minutes at high fan speed.
7. Sprinkle cheese on the dish and return to the air fryer for another 5 minutes.
You can serve potatoes with mushrooms, sprinkled with fresh herbs.
Potatoes with champignons and tomatoes
Products
Potatoes - 1 kilogram
Champignons - half a kilo
Tomatoes - half a kilo (4 medium)
Onions - 1 head
Vegetable oil - 3 tablespoons
Breadcrumbs - 3 tablespoons
Dill and parsley - half a bunch each
Salt and pepper - to taste
Food preparation 1. Place champignons in a colander, wash, cut out dark spots.
2. Leave the champignons in a colander for 5 minutes to dry.
3. Thinly slice the champignons, place in a saucepan, pour boiling water over them and cook for 5 minutes.
4. Drain the broth from the mushrooms and strain it.
5. Peel the potatoes and cut into slices 5 millimeters thick.
6. Wash the tomatoes, cut out the stem and cut into rings.
7. Peel the onions and chop thinly.
8. Wash the dill and parsley and chop finely.
Baking in the oven
1. Preheat the oven to 180 degrees for 10 minutes.
2. Grease the baking dish with vegetable oil.
3. Place half of the potatoes in an even layer.
4. Sprinkle the potatoes with salt and pepper.
5. Place the onion on the potatoes in an even layer, then the champignons and tomatoes, sprinkling each layer with salt and pepper.
6. Place the remaining potatoes on top.
7. Sprinkle with breading.
8. Pour mushroom broth (1 cup) over the potatoes and mushrooms.
9. Place the pan on the middle rack of the oven.
10. Bake potatoes with champignons for 45 minutes.
Baking in a slow cooker
1. Grease the multicooker pan with oil.
2. Layer half the potatoes, onions, mushrooms, tomatoes and remaining potatoes, sprinkling each layer with salt and pepper.
3. Sprinkle the potatoes with mushrooms with breadcrumbs and pour over the mushroom broth.
4. Set the multicooker to the “Baking” mode and bake for 1 hour 15 minutes.
Air fryer baking
1. Preheat the air fryer to 260 degrees.
1. Grease a baking dish with oil.
2. Lay out the food in layers, sprinkling with salt and pepper.
3. Place the pan on the middle rack of the air fryer.
4. Bake potatoes with champignons and tomatoes for 25 minutes at medium fan speed.
Serve baked potatoes with mushrooms, sprinkled with chopped herbs.
There are many classic combinations of even simple ingredients that even true gourmets appreciate. One of these is baked potatoes with mushrooms. This dish may include other products, which sometimes radically change its traditional taste. You will find several such interesting recipes below.
How to cook potatoes with mushrooms in the oven
Although such a dish can hardly be classified as dietary, sometimes you can still pamper yourself and your household with it. You can cook potatoes with mushrooms in the oven in a variety of ways: according to a classic rustic or gourmet French recipe. Either way makes a satisfying and appetizing dish. In addition to the main ingredients, you can add meat or vegetables, such as zucchini, tomatoes or eggplant. Different mushrooms are used. Fresh or frozen champignons are suitable. It is not forbidden to take fresh forest mushrooms: white, red, chanterelles and others.
Preparing Ingredients
An important stage in preparing potatoes with mushrooms in the oven is processing the ingredients. They are taken according to the prescription in the specified quantity. Any potato tubers are suitable, i.e. large or small, fresh or old. They need to be peeled, washed under running water, and then cut into slices, cubes, circles or just small slices.
Next you can prepare the mushrooms. In addition to fresh ones, you can also take pickled ones. To make the finished dish richer, the mushrooms should be fried until the moisture evaporates. After this treatment, they are sent to potatoes. Mayonnaise or sour cream is always used as a dressing. Also in most recipes, the dish is sprinkled with grated cheese. Parmesan is considered ideal here.
Mushrooms and potatoes recipe
An excellent alternative to simple fried or stewed potatoes is baked, and not just, but with mushrooms. The dish is very simple to prepare. You just need to prepare all the products according to the instructions above, and then lay them out in layers in a baking dish. The sequence is determined by the specific recipe, but in most of them the potatoes are placed on mushrooms. The dish is sprinkled with cheese on top to get a golden brown crust. Next, all that remains is to send the form to the preheated oven. The optimal temperature for baking is 180-200 °C.
Potatoes with mushrooms in sour cream
One of the simple and satisfying recipes is potatoes with mushrooms in the oven with sour cream. This dish is perfect for lunch or dinner, even a holiday one. In addition, even novice cooks can master this recipe. Sour cream gives the dish a special tenderness, and mushrooms a unique aroma. The combination of such components is why the dish is valued. To see this, try cooking it.
- champignons – 0.4 kg;
- butter – 50 g;
- carrots – 2 pcs.;
- spices, salt - to your taste;
- potato tubers – 5 pcs.;
- sour cream – 0.5 kg.
- If the potatoes are young, then you don’t have to peel the vegetable, but simply wash it. Old tubers must be cleaned.
- Wash the carrots too. Cut the potatoes into slices, rub them with spices and salt.
- Finely chop the mushrooms and fry them in a little oil if desired. Then combine with sour cream and mix.
- Place a third of the potatoes along with the carrots on the bottom of a greased baking dish. Top with sour cream sauce.
- Decorate the dish with the remaining potato slices, approximately as in the photo.
- Place pieces of butter on top.
- Bake for an hour at 180°C.
Potatoes with meat and mushrooms in the oven
If you are still puzzled about what to cook for a festive dinner, then use the recipe for potatoes with meat and mushrooms. The ingredients remain almost the same, but the dish turns out much more satisfying. The only change is the meat. Any type of dish is suitable for this dish: pork, beef, chicken. In the latter case, the dish turns out to be especially tender. The recipe below will help you cook meat in French.
- vegetable oil – 5 tbsp. l.;
- beef – 4 portions or steaks;
- cream 2% – 0.1 l;
- potato tubers – 5 pcs.;
- large champignons – 6 pcs.;
- ground black pepper, salt - to taste.
- Beat clean steaks thoroughly with a hammer, sprinkle them with salt and spices.
- Turn on the oven so that it warms up to 190 °C.
- Pour vegetable oil into a frying pan and heat. Then fry the steaks on both sides until cooked, then transfer to a plate and cover.
- Wash the potatoes, peel them, cut them into medium-thick slices, then fry them in oil until golden brown. The main thing is that nothing burns.
- Wash the champignons and chop them smaller. Fry this ingredient in oil too, but only until half cooked. You can add onion if you wish.
- After frying, pour cream over the mushrooms, simmer them for a couple of minutes until thickened, season with salt and spices.
- Take parchment paper for baking, cut out 4 sheets of 20x40 cm.
- Place a steak, a portion of potatoes and mushrooms with sour cream on each of the preparations.
- Fold the paper to make envelopes. Next, place them on a baking sheet or baking dish.
- Cook for about 40 minutes.
Chicken with mushrooms and potatoes in the oven
Another option for preparing such ingredients tasty and quickly is potatoes with chicken and mushrooms in the oven. The taste of this dish is even more juicy. The combination of champignons with cream and chicken makes it even more tender. A light vegetable salad is perfect as a side dish. The main thing for proper preparation of the dish is the chicken pieces. They should not be too large, otherwise the meat will turn out poorly cooked. You can only replace cream with sour cream, because mayonnaise does not soak the chicken, but only forms a crust on the surface.
- spices - to taste;
- chicken meat – 0.5 kg;
- vegetable oil - a little for greasing the mold and for frying;
- potato tubers – 6 pcs.;
- cheese – 70 g;
- onion – 1 pc.;
- cream – 0.25 tbsp.
- Grind the cheese on a coarse grater and leave in a separate plate for now.
- Peel the onion, cut it with the mushrooms into small pieces, fry them in hot oil until golden brown. A few minutes before they are ready, add the cheese and mix everything.
- Preheat the oven to 200°C.
- Peel the potatoes, wash and cut into slices.
- Cut the fillet into portions, beat on both sides.
- Take several pieces of foil, put a slice of meat, a little potato and mushroom sauce in each, and wrap it up.
- Bake the dish by setting the timer for 30-35 minutes. After this time, open the foil and cook for another 10 minutes.
Baked potatoes with mushrooms and cheese
According to this recipe, baked potatoes with mushrooms are prepared under a delicious cheese crust. It only takes about 50 minutes to prepare. It can be supplemented with fresh vegetables, both simple slices and a salad for them. The ingredients listed below make about 3 servings. If you still haven’t decided what to serve for dinner or lunch, then use the recipe with the photo below.
- vegetable oil – 4 tbsp. l.;
- hard cheese – 150 g;
- pepper and salt - to your taste;
- onions – 1 pc.;
- potato tubers – 0.8 kg;
- mayonnaise – 3 tbsp. l.;
- mushrooms – 0.4 kg.
- First, wash and peel the potatoes, then cut them into thin slices and place them on the bottom of a baking dish. Place onion, chopped into half rings, on top.
- Preheat the oven. The optimal temperature is 180-190 degrees.
- Wash the mushrooms too, cut them thinly and add them to the rest of the ingredients.
- Season with spices and salt, pour in vegetable oil, stir.
- Spread mayonnaise on top and sprinkle with cheese shavings.
- Cover the pan with a lid and bake for about 35 minutes.
Pork with mushrooms and potatoes in the oven
Another classic combination of ingredients is pork, mushrooms, potatoes in the oven. This dish can easily feed a large family, because it turns out very satisfying. The secret to quick cooking is cutting the ingredients correctly. If they are chopped thinner, then baking time will take much less. To stew food deliciously, you can pour cream or water over the food before putting it in the oven.
- hard cheese – 0.2 kg;
- pork – 0.7 kg;
- red onion – 2 pcs.;
- pepper and salt - a small pinch;
- champignons – 0.4 kg;
- vegetable oil – 3 tbsp. l.;
- potato tubers – 4 pcs.
- Cut the pork into thinner layers, then beat with a mallet on each side.
- Place a layer of parchment paper on a baking sheet, grease it with oil and sprinkle a little salt.
- Peel the potatoes and wash them. Then cut into circles and distribute on a baking sheet. Place pieces of meat on top of it.
- Wash the mushrooms and cut into small slices. Repeat the same with onions. Fry them in a frying pan, adding a little oil.
- Distribute the mushroom frying over the meat.
- Sprinkle cheese shavings on top, then bake the dish. This will take about 40 minutes. Recommended cooking temperature is 180 °C.
Potatoes with mushrooms and minced meat in the oven
This recipe sounds very interesting and tasty - potatoes with mushrooms and minced meat in the oven. The dish is very similar to a casserole. Minced meat with potatoes in the oven with mushrooms turns out wonderful. Due to the simplicity of the ingredients, the dish cannot be called suitable for gourmets, but this does not in any way affect the unique taste of the treat. You can use any minced meat for this recipe: pork, beef or chicken. It all depends on taste preferences.
- Grate the peeled potatoes and cheese on a coarse grater. Cut onions and mushrooms into cubes.
- Season the minced meat with spices.
- Take cling film and place food on it in layers: potatoes, half the cheese, part of the onion, then minced meat and the remaining onion and cheese.
- Wrap the film, flatten everything with a rolling pin, then roll it up, as shown in the photo.
- Transfer to a baking sheet. Remove the film and then bake for about 35 minutes.
Potatoes with mushrooms in pots in the oven
To serve something more original for lunch, you can cook potatoes with mushrooms in pots. Anyone, even a festive table, will benefit from this hearty dish. In addition, the treat will appeal to both meat-eaters due to its satisfying taste, and vegetarians due to the lack of animal protein. The only nuance is that the dish is high in calories, so you shouldn’t abuse it.
- salt - to taste;
- pepper, dried dill, nutmeg - to taste;
- cream – 1 tbsp;
- potatoes – 1 kg;
- hard cheese – 0.15 kg;
- champignons – 0.5 kg;
- onion – 1 pc.
- Chop the peeled potatoes into thin slices.
- Wash the mushrooms, dry them, and cut them not too finely.
- Chop the onion into half rings and grate the cheese.
- Grease the pots with oil, place potatoes on the bottom of each one first, then onions, and champignons as the last layer.
- Add spices to the heated cream and pour a little into each pot. Sprinkle cheese shavings on top.
- Bake for about 40 minutes. at 200 degrees.
There are several tricks for cooking potatoes with mushrooms in the oven. In recipes with the addition of cheese, the crust can be greased with sour cream or mayonnaise. So it definitely won't burn. Before cooking meat with potatoes, it is better to marinate it. To make potatoes with mushrooms in the oven even tastier, it is recommended to place a few pieces of butter on top of all the ingredients.
Video: casserole with potatoes and mushrooms in the oven
Hearty potatoes with mushrooms in the oven - a traditional dish for Russian cuisine. Previously, it was cooked in a village stove. But in a city apartment, the treat can be made very tasty in a regular oven.
Potatoes baked with mushrooms in the oven
Ingredients: a kilo of potatoes, 150-170 g of semi-hard cheese, 420 g of mushrooms, 2 onions, salt, 4 large spoons of mayonnaise, vegetable oil.
- Potatoes and mushrooms are cut into slices, onions into half rings.
- All ingredients are combined in a bowl, salted, poured with a small amount of vegetable oil, and mixed well.
- The products are laid out in a baking dish, covered with grated cheese, greased with mayonnaise.
The dish is baked in the oven for about 40-45 minutes under a lid or foil.
Recipe with meat
Ingredients: half a kilo of pork neck, 320 g of champignons, 8 potato tubers, 120-140 g of semi-hard cheese, salt, 2 onions, a pinch of nutmeg, a faceted glass of sour cream, granulated garlic, 1 tbsp. spoon of soy sauce, 60 ml apple cider vinegar, 1 teaspoon of Russian mustard.
- The meat is cut into pieces, after which it is coated with a marinade of vinegar, sauce, mustard and salt.
- While it is brewing, potatoes and mushrooms are cut into slices. Onion - optional.
- First, potatoes are placed in an oiled pan. He gets salty. Next, the marinated pork and onions are distributed. Then - mushrooms.
- For the dressing, mix sour cream, garlic, nutmeg, and salt. It is distributed over the entire surface of the future treat.
Under a “lid” of foil, potatoes with meat and mushrooms are baked for about an hour in a well-heated oven. Approximately 5 minutes before cooking, sprinkle the dish with grated cheese.
Advice! Potatoes can be pre-boiled until half cooked. Then it will turn out more tender.
With chicken and mushrooms in the oven
Ingredients: 180 g of fresh mushrooms (champignons are best), 2 chicken legs, table salt, 580 g of potatoes, fresh garlic to taste, seasoning mixtures for potatoes and poultry, 1 large spoon of ketchup and 4 spoons of sour cream.