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Traditional Russian cuisine offers a large number of dishes with forest products to choose from. Potatoes with frozen mushrooms allow you to diversify your diet in winter and spring, using pre-prepared foods for cooking. Fried potatoes with frozen mushrooms, if prepared correctly, will not differ in organoleptic qualities from a dish made from freshly cut mushrooms. You can learn about how to fry frozen mushrooms and potatoes at home, all the subtleties and secrets on this page.

Feel free to choose any recipe for potatoes with fried mushrooms and implement it into your daily menu - you won’t go wrong, your loved ones will be enchanted by the wonderful taste. Fried potatoes with frozen mushrooms according to the recipe from this page will also surprise you with unusual combinations of products. Unlike classical recipes, this condition allows you to enrich your diet with useful microelements. Choose, cook, experiment and eat with gusto.

Before preparing fried potatoes with frozen mushrooms, they should be removed from the freezer and thawed.

The classic recipe for fried potatoes with frozen mushrooms is a familiar taste.

Ingredients:

• Potatoes - 4-5 pieces
• Frozen mushrooms - 200 grams
• Onions - 2-3 pieces
• Oil for frying - To taste
• Salt, pepper - To taste

Cooking method:

1. Chop the onion, first fry the mushrooms and onions.
2. Leave one onion for the potatoes. Cut potatoes into strips and onions into half rings. I fry potatoes and mushrooms separately.
3. Heat a frying pan, pour in more oil. Fry the potatoes together with the onions until tender.

Now add the fried mushrooms, add salt, mix and fry for another 5 minutes. Thanks to this recipe, you know how to fry frozen mushrooms with potatoes. Serve and enjoy your meal!

Fried potatoes with frozen honey mushrooms and dill - exquisite flavor.

• Frozen honey mushrooms - 400 grams
• Potatoes - half a kilo
• Onions - 1 head
• Dill - 1 small bunch
• Salt and pepper - to taste
• Vegetable oil - 3 tablespoons

Cooking method:

Heat a frying pan over low heat, pour in 3 tablespoons of vegetable oil, add mushrooms and simmer them covered for 7 minutes, then over medium heat without a lid for 5 minutes.

Peel the onions, finely chop and add to the mushrooms. Fry mushrooms and onions for 5 minutes.

Peel and cut the potatoes, add to the mushrooms and onions, fry for 15 minutes over medium heat, stirring.

Wash and dry the dill, chop finely, place in a frying pan, salt and pepper the dish, stir and fry covered for another 3 minutes.

How to fry frozen mushrooms with potatoes in a frying pan

There are several secrets to frying frozen mushrooms and potatoes in a frying pan: the main one is preparing all the ingredients. How to do this - read in the proposed recipes.

Pan-fried potatoes with frozen mushrooms

Fried potatoes with frozen mushrooms in a frying pan: fast, tasty, nutritious.

You will need:

• Frozen honey mushrooms – 700 g;
• Onions – 1-2 heads (depending on size);
• Potatoes – 5-6 tubers;
• Fat sour cream – 1 tbsp;
• Spices and seasonings - to taste;
• Butter and vegetable oil for frying.

Cooking method:

1. Wash and peel the potatoes, cut into strips;
2. Finely chop the onion. Also cut the mushrooms into medium pieces;
3. Melt the butter in a separate pan. Add the onion to it and sauté until a golden crust forms. Then add the mushrooms and fry over medium heat, stirring constantly. After 5–7 minutes, add sour cream to the pan, stir again, cover with a lid, turn the heat to low and simmer for another 10 minutes;
4. Meanwhile, get busy with the potatoes. Heat vegetable oil in a large frying pan. You can add onion or garlic to it if you like. Place the potatoes in a container, turn the heat to high and fry until golden brown on all sides. Then you can cover the pan with a lid and let the potatoes “cook”. A few minutes before readiness, when the root vegetable has already become soft inside, add salt and spices to it, mix vigorously;
5. Combine mushrooms and potatoes in a frying pan, stir, season with finely chopped herbs, cover with a lid and let steep for a while. Now you know how to fry frozen mushrooms with potatoes.

How to cook fried frozen mushrooms with potatoes in a frying pan

Fragrant potatoes with frozen mushrooms in a pan with your favorite herbs.

• 500-600 g potatoes
• 400 g frozen mushrooms
• salt pepper
• favorite herbs

Cooking method:

1. Peel the potatoes and cut into large slices; Thaw the mushrooms and fry them separately from the potatoes.
2. In another frying pan, fry the potatoes; when they become soft, combine with the mushrooms. Cover with a lid and let sit for about 5 minutes.

Young potatoes do not need to be peeled, but only washed thoroughly, and small ones do not need to be cut, but fried whole.

“Quick” potatoes with frozen mushrooms in a frying pan – cooks in 30 minutes, suitable for dinner.

After reading the recipe, you will know how to cook fried potatoes with frozen mushrooms. To prepare the most delicious potatoes you only need half an hour.

• Potatoes - 8 tubers;
• Frozen mushrooms - a handful;
• Leek -1 onion;
• Processed cheese - 30 g;
• Vegetable oil for frying

Cooking method:

1. Heat oil in a frying pan. Pour potatoes into it, thinly sliced ​​into semicircles. Fry over medium heat, stirring occasionally.
2. When the potatoes have already softened, add onion, chopped into rings and finely chopped mushrooms.
3. Fry for another 3-5 minutes until the potatoes are completely cooked. Sprinkle finely grated melted cheese on top and simmer for another minute.

An unusual recipe for cooking with separate frying.

• potatoes – 500 g
• frozen mushrooms – 400 g
• onion – 1 pc.
• sour cream – 1 packet
• salt, pepper - to taste

1. Peel the potatoes, cut into strips and soak in cold water. Thaw the mushrooms and add cold water. When the mushrooms are defrosted, fry them in a frying pan along with the onions.
2. After 20 minutes, pour sour cream over the mushrooms, add salt and pepper.
3. In a separate pan, fry the potatoes until golden brown. Combine with mushrooms, cover and let simmer for about 10 minutes.

Sprinkle the finished potatoes with fresh herbs. Bon appetit!

How to cook potatoes with frozen mushrooms in the oven

How to cook fried potatoes with frozen mushrooms in the oven: you will find the answer to this question in the recipe.

In order to cook potatoes with frozen mushrooms in the oven, we will need:

• Potatoes – 1kg
• Frozen mushrooms – 500 g
• Onion – 2 pcs.
• Salt, pepper, herbs - to taste
• Tomato – 2 pcs

Potatoes must be peeled, cut into slices, salt and pepper. Thaw the mushrooms, chop and fry in oil. Chop the onion and combine with mushrooms, salt and pepper. Fry everything together.

Place the potatoes on a baking sheet greased with vegetable oil. Place tomatoes cut into circles on top of it. Mushrooms fried with onions are on top of the tomatoes. Heat the oven to 200 gr. Place the potatoes in the oven and bake until you get an appetizing crust. Serve the dish on the table, sprinkled with fresh herbs.

How to cook frozen mushrooms with potatoes in the oven

Potatoes with frozen porcini mushrooms in the oven: bake with sour cream in a cast iron pot.

Ingredients

• 300 g potatoes,
• 300 g frozen porcini mushrooms,
• 100 g carrots,
• 2 onions,
• 200 g pearl barley,
• 30 g butter,
• 100 g sour cream,
• parsley,
• Bay leaf,
• ground black pepper,

Cooking method:

1. Wash the potatoes and carrots, peel and cut into strips. Remove the mushroom caps from the stems and cut into pieces.
2. Place potatoes and carrots in a cast iron pot.
3. Peel the onion, chop and fry in melted butter until golden brown, then add the mushroom stems cut into slices and bring to readiness over low heat, stirring constantly.
4. Place the prepared ingredients in cast iron with potatoes, salt and pepper, add bay leaf, finely chopped parsley, cover with a lid and leave in the oven for 40 minutes. Divide the finished dish into portioned plates and season with sour cream.

How to cook potatoes with frozen mushrooms in a slow cooker

There are a million ways to cook frozen mushrooms and potatoes, and a multicooker in this case turns out to be the most optimal household appliance, significantly simplifying and speeding up the entire process. Let's look at recipes for potatoes with frozen mushrooms for a slow cooker and find out how the technology for preparing such dishes differs.

Potatoes with frozen mushrooms in a slow cooker with the addition of cabbage and carrots.

You will need:

• 500 g potatoes;
• 200 g frozen mushrooms;
• 300 g cabbage;
• 1 large onion;
• 2 medium carrots;
• 1 tomato (can be replaced with tomato paste);
• 1 tbsp. spoon of vegetable oil;
• salt (to taste).

Cooking method: Thaw the mushrooms and boil them, cut into slices. Fry chopped onions and grated carrots in oil in a slow cooker, add mushrooms and continue frying. (baking mode, 10 minutes). Add chopped potatoes, shredded cabbage and chopped tomato, add salt, stir, turn on the “stew” mode for 2 hours.

Bon appetit! Now you know how to cook frozen mushrooms and potatoes.

How to cook frozen mushrooms with potatoes in a slow cooker

Potatoes with frozen mushrooms and champignons in a slow cooker with the addition of leeks.

You will need:

• 5 potatoes;
• 1 leek;
• 200 g frozen champignons;
• greenery;
• salt (to taste).

Cooking method: Place chopped potatoes, leeks, champignons and greens in a multicooker saucepan, add salt, and turn on the “stew” mode for 2 hours. If desired, you can add chopped meat (I added pork).

Another recipe for potatoes with frozen mushrooms.

You will need:

• 6 potatoes;
• frozen mushrooms (quantity to taste);
• 0.5 cups sour cream;
• salt (to taste).

Cooking method: Place chopped mushrooms in a multicooker saucepan, add salt, and turn on the “stew” mode for 1 hour. Add chopped potatoes, sour cream, add salt, turn on the “pilaf” mode (the time is set automatically).

Potatoes with frozen mushrooms with the addition of sweet bell peppers in a slow cooker.

• 300 g beans,
• 4 potato tubers,
• 300 g milk mushrooms,
• 1–2 carrots,
• 2 tomatoes
• 1 pod of sweet bell pepper,
• salt and pepper to taste.

Cooking method:

1. If you take raw beans, then they must first be boiled in a multicooker in the “Stew” mode for 1 hour. After this, we rinse the beans through a sieve and put them in the multicooker, adding potatoes and mushrooms. Turn on the “Steam” mode for 40 minutes. Grate the carrots, cut the pepper into thin strips, cut the tomato into small pieces.
2. 15 minutes after starting the “Steaming” mode, add carrots, tomatoes, peppers, after lightly frying them in a frying pan.
3. 5 minutes before the end of cooking, add salt and spices to the stewed potatoes with mushrooms and vegetables.

How to cook stewed potatoes with frozen mushrooms

Before you cook frozen mushrooms with potatoes in the stew mode, you need to learn a few subtleties: for example, the method of preparing food, which is described in the recipes below.

Stewed potatoes with frozen mushrooms and cabbage in tomato.

• 300 g potatoes
• 200 g frozen mushrooms
• 400 g cabbage
• 1 large onion
• 1 large carrot
• 3 tbsp. tomato paste or ketchup
• 1 tbsp. Sahara
• 1 glass of water
• salt, pepper, bay leaf
• vegetable oil

Cooking method:

1. 2 tbsp. vegetable oil, chopped onion, coarsely grated carrots, place in a multicooker bowl, turn on the “pie” mode for 10 minutes, stir 2-3 times during the process;
2. reset the mode by clicking “turn off”;
3. add shredded potatoes, shredded cabbage, sliced ​​mushrooms and pour in 0.5 cups of hot water, turn on the “soup” mode for 1 hour;
4. add tomato paste or ketchup diluted in 0.5 cups of water, salt, sugar, pepper, bay leaf and again set the “soup” mode for 30 minutes.

Very tasty potatoes with mushrooms and cabbage, stewed and not boiled or fried, they stay hot for a long time.

Potatoes stewed in a frying pan.

• Frozen mushrooms (white, champignons, saffron milk caps) – 800 g
• Potatoes – 500 g
• Tomatoes – 500 g
• Onions – 250 g
• Butter – 100 g
• Flour – 1 tbsp. l.
• Water – 250 ml
• Sour cream – 100 g
• Dill greens – 5 g
• Salt to taste

Cooking method:

1. Mushrooms are lightly fried in oil, finely chopped onions are added and kept on the fire until almost done. Then sprinkle with flour, mix, pour in water, add sour cream, and salt.
2. Add potatoes to the mushrooms, after 10 minutes the tomatoes, pre-cut into slices, and simmer in a frying pan over low heat until tender.
3. Then the mushrooms are placed on a dish and sprinkled with finely chopped dill.

Appetizing stewed potatoes with frozen mushrooms.

How to cook delicious and appetizing stewed potatoes with frozen mushrooms: Every second housewife asks this question. A simple recipe will help solve this issue.

We will need:

• 5 boiled potato tubers,
• 300 g frozen mushrooms,
• 1 onion,
• 3 tablespoons vegetable oil,
• 2 tablespoons mustard,
• 1 bunch of dill,
• salt to taste.

Cooking method:

1. Peel the potatoes, cut into strips. Thaw the mushrooms and cut into strips. Fry mushrooms in a frying pan.
2. Wash the dill, dry and finely chop. Peel the onion, wash, finely chop and sauté in vegetable oil. Mix onion with mustard and salt. Pour the resulting sauce over the mushrooms and sprinkle with herbs.
3. Place the potatoes in a separate frying pan and fry until half cooked. Combine with mushrooms and simmer covered.

Bon appetit!

Stewed boletus with potatoes.

What you will need:

• 1 kg frozen butter,
• 4 potatoes,
• 5–6 tomatoes,
• 2 large onions,
• 1 tsp each finely chopped parsley, dill and green onions,
• 1 tbsp. l. flour,
• 1 glass of thick sour cream,
• 1 tbsp. l. butter,
• 2 tbsp. l. vegetable oil,
• ½ tsp. finely chopped savory leaves,
• ground black pepper,

Peel the butter, remove the skin from the caps, cut off the stems by ¾. Cut the prepared mushrooms into slices. Finely chop the onion and fry in vegetable oil. Add mushrooms, salt, stir and simmer until excess juice evaporates. Pour boiling water over the tomatoes, peel them and cut into cubes. Add diced potatoes, butter to the frying pan with mushrooms, after 10 minutes add tomatoes, savory, season to taste with salt and pepper, simmer for 3-4 minutes. Mix sour cream well with flour, pour into mushrooms and potatoes, cook until thickened. Serve, sprinkled with chopped herbs.

Recipe with radishes and oriental spices.

Ingredients:

• 500 g frozen mushrooms (champignons or porcini);
• 4 potatoes, 500 g radishes;
• ½ glass of red grape wine;
• 1 tbsp. l. Sour cream;
• 2 tbsp. l. vegetable oil;
• 2 tsp. sesame oil;
• 1∕3 tsp. ground ginger;
• 1∕3 tsp. ground black pepper;
• 1 tbsp. l. sugar, salt.

Cooking method:

Finely chop the mushrooms. Wash the radish, peel, cut into thin strips, place in a pan of boiling water for 3-5 minutes, and drain in a colander. Heat vegetable oil in a frying pan and fry the boiled radishes. After 5 minutes, add the mushrooms, mix well and fry for about 2 minutes. After this, add the potatoes, chopped into strips, sugar, salt, ground ginger, ground black pepper, red grape wine, sour cream and ½ cup of hot water. Mix thoroughly and bring to a boil over high heat. Cover the pan with a lid and simmer for another 5-6 minutes. Remove the prepared mushrooms with potatoes and radishes from the heat, sprinkle with sesame oil and shake several times.

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In Russian cuisine, mushrooms rightfully occupy a special place - many dishes are prepared from them, using them boiled, fried or stewed. Even a small amount of mushrooms added as an ingredient in the main dish, side dish or gravy can brighten up any lunch or dinner, turning it into a real holiday. You can use not only fresh or dry mushrooms for this, but also frozen ones.

Frozen mushrooms

You can freeze mushrooms and then use them for frying or prepare other dishes from them yourself. Usually at home, when there is no possibility of quick freezing, the mushrooms are first boiled, the water is decanted and placed in separate portioned bags of 200–300 g each. In this way, you can freeze any mushrooms brought from the forest: porcini, aspen, boletus, chanterelles and even russula or honey mushrooms.

The store also sells frozen mushrooms - artificially grown champignons and oyster mushrooms, as well as forest mushrooms - white mushrooms or honey mushrooms. These mushrooms are frozen raw and can be purchased by weight in the quantities you need for cooking. To fry for two or three servings, you will need 500 g of frozen mushrooms of any kind or frozen assorted mushrooms.

When purchasing mushrooms in a store by weight, make sure that they are not sticky clumps: this is a sign of violation of storage conditions and that they have already been thawed

How to fry frozen mushrooms

Frozen mushrooms do not need to be thawed before cooking. If you want to fry them, first fry finely chopped onions in a frying pan and, when they turn golden, place boiled or raw frozen mushrooms in the frying pan. They will give juice, which must be evaporated by frying and stirring the mushrooms over medium heat. There is no need to put a lot of spices into the mushrooms, so as not to interrupt their natural taste and aroma, so the contents of the pan can only be salted and a little ground black pepper added. But 2-3 tablespoons of sour cream will only emphasize and enhance the taste of mushrooms.

If you want to cook potatoes fried with frozen mushrooms, it is better to do it in two stages

First, fry the mushrooms and onions separately until the liquid from them has completely evaporated. Then start frying the potatoes cut into small cubes in a separate pan. When it is already half-raw and a crust begins to appear, salt it and place the mushrooms fried with onions in the frying pan. Next, until the potatoes are ready, fry them together and serve, sprinkled with finely chopped herbs.

To prepare a delicious gravy from fried frozen mushrooms, fry finely chopped onions in vegetable oil. Once it begins to caramelize, add the coarsely grated carrots to the pan and blanch for 2-3 minutes. Add frozen mushrooms, fry them until the juices evaporate, sprinkle the contents of the pan with 1-2 tbsp. flour, stir, lightly fry everything in flour, and then add 1 glass of water. Simmer everything until the flour thickens, then remove from the stove and let stand for 10-15 minutes. This gravy can be poured over unsweetened porridge or served with meat or poultry.

I love summer, our short summer. That time when nature gives us so many delicious things: vegetables, mushrooms, herbs. It’s especially nice when all this is grown and collected with your own hands.

In the summer, you can generally do without heavy meat dishes (with the exception of barbecue, of course))). Fragrant forest mushrooms, a lot of greens and slightly sweet potatoes from the new harvest - what could be tastier on a hot summer day...

Today I made fried potatoes with chanterelles. I just recently froze them.

To prepare fried potatoes with frozen mushrooms, I don’t use white onions, but I definitely take green feathers and dill.

Mushrooms can be thawed. I just pour boiling water over them for a couple of minutes.

Chop the mushrooms, not very finely.

I don’t peel young potatoes, I just wash them well with a hard sponge. If the potatoes are “old,” peel them.

Cut the potatoes into cubes.

Heat a frying pan with oil. Fry the potatoes until almost done. Stir gently several times.

Add mushrooms. Fry until the potatoes are ready. New potatoes cook very quickly. The whole process took me about 20 minutes. At the end, add chopped herbs, salt and pepper to taste.

Fried potatoes are one of the most delicious and easy to prepare dishes you can imagine. It is so easy to do that, as a rule, even teenagers who are just learning kitchen skills can cope with this process. Why is fried potatoes so popular in almost every family? The answer to this question lies on the surface: it is incredibly tasty, aromatic, affordable and very appetizing! Well, the speed of preparing such a dish is just a pleasant bonus. It is very doubtful that lovers of ruddy food would refuse it if its creation required more time. Be that as it may, potatoes were, are and will be one of the most popular dishes in many countries. However, no matter how wonderful its taste is, sometimes you really want to diversify it with something like that. Today you will have such an opportunity. Try cooking fried potatoes with frozen mushrooms; you won’t believe how dramatically the familiar taste of this popular dish will change. Of course, it will only change for the better! Not only will the dish become even tastier and more aromatic, it will be even more satisfying and nutritious. Such a quick, simple, but at the same time original dinner will win the hearts (and stomachs) of the whole family!

Taste Info Potato main courses / Fried potatoes

Ingredients

• Large potatoes – 3-4 pcs.;
• Frozen mushrooms (any, for example, oyster mushrooms) – 150 g;
• Unscented vegetable oil – 30 ml;
• Ground black pepper, salt - to taste;
• Green onions - to taste.

How to cook fried potatoes with frozen mushrooms in a frying pan

You can use any type of mushroom to prepare a delicious dish. These can be classic oyster mushrooms or champignons, which many people prepare for the winter on their own. However, if you have wild mushrooms in your freezer, that’s even better! This ingredient will give the dish not only a mind-blowing taste, but also a truly delicious aroma! These can be porcini mushrooms, boletuses, milk mushrooms, honey mushrooms, chanterelles, boletus mushrooms, etc.

Remove the selected mushrooms from the freezer and leave on the table until completely thawed. If you don’t have enough time, you can simply pour boiling water over the ingredient, leave for 30-60 seconds, and then drain the water.

Now chop the mushrooms. You shouldn't do it too small, because... this product tends to greatly decrease in size during heat treatment.

Remove the skins from the potatoes, then wash thoroughly under running cold water.

Cut the potato tubers into cubes, about 1 cm thick. Place a frying pan with vegetable oil on the fire and heat it up very high. Pour the potato wedges into the hot fat and fry, stirring occasionally, until almost fully cooked.

Now add the oyster mushrooms (champignons or wild mushrooms) prepared earlier. Continuing to stir the contents of the pan periodically, cook until the potatoes are completely cooked.

Rinse the green onion, finely chop it, and then place it in the pan with the prepared potatoes.

Add salt and ground black pepper to taste. You should not use other spices, because they can overpower the delicate but unique taste of mushrooms. Mix all ingredients thoroughly.

OK it's all over Now! Fried frozen mushrooms with potatoes in a frying pan are ready to delight all members of your family with their great taste!

Distribute the hot, still steaming potatoes with mushrooms onto plates and serve immediately, before they cool down. Bon appetit!

Fried potatoes are delicious, but fried potatoes with mushrooms are even tastier; it’s not for nothing that potatoes with mushrooms are one of the traditional dishes of Russian national cuisine. And the main thing is that it always turns out different depending on what mushrooms you use. Both experienced mushroom pickers who collect them in the forest themselves and those who have only seen mushrooms in a store window can cook fried potatoes with mushrooms. Moreover, you can take mushrooms not only fresh, but also dried, frozen, pickled, not to mention different types of mushrooms - from porcini and honey mushrooms to champignons and oyster mushrooms.

To make fried potatoes with mushrooms as tasty as possible, remember the following points:

Peeled potatoes should be kept in cold water so that they do not darken in the air, but not for long, otherwise the amount of vitamins in them will sharply decrease.
Before putting the chopped potatoes into the frying pan, it is recommended to dry them, then they will immediately set into a crispy golden brown crust.
To give fried potatoes with mushrooms a brighter aroma and taste, you can use various spices: fresh or dried herbs, ground black and/or allspice, nutmeg, marjoram.

So, choose a recipe to suit your taste, or better yet, cook everything one by one and choose your favorite, although this is not easy to do.

Crispy golden crust on potatoes and the divine aroma of porcini mushrooms - no one can resist this combination! Porcini mushrooms can be used fresh or frozen, which must first be thawed.

To prepare fried potatoes with porcini mushrooms, you will need: 800 g potatoes, 450 g porcini mushrooms, 2 onions, sunflower oil, salt to taste.

Method for preparing fried potatoes with porcini mushrooms. Wash the potatoes, onions and mushrooms, peel the potatoes and onions. Cut the onion into quarter rings and fry in sunflower oil until golden brown, stirring occasionally. Then add the mushrooms, cut into small pieces (about 2-3 cm), and fry over medium heat until the liquid released from them evaporates - this will take 15-20 minutes. Lastly, add the peeled potatoes, cut into long pieces about 1.5 cm thick, stir and fry under the lid over low heat for about 10 minutes. At the end of frying, add salt, remove the lid and fry until tender so that the potatoes are properly browned.

Fried potatoes with porcini mushrooms can be sprinkled with finely chopped herbs and served with pickles.

Bon appetit!

You don’t need any meat with these fried potatoes, they turn out so filling and tasty, and small whole honey mushrooms give them an even more appetizing look. It is very convenient that honey mushrooms can be taken both fresh and frozen. Mushroom pickers will be able to prepare mushrooms for future use, and those who are familiar with honey mushrooms only by hearsay will be able to buy them frozen in the supermarket and get to know them better. Frozen honey mushrooms do not even need to be completely defrosted.

Actually, this is not a duet of potatoes and mushrooms, but a trio, because such dishes always contain onions, and the more, the tastier. Therefore, lovers of fried onions can safely increase the amount to their taste, the main thing is that the onions are properly fried.

To prepare fried potatoes with honey mushrooms, you will need: 6-8 potatoes, 400 g honey mushrooms (fresh or frozen), 1 onion, 2 tbsp. sunflower oil, salt, ground black pepper to taste.

Method for preparing fried potatoes with honey mushrooms. Wash and peel the onions and potatoes. Cut the onion into thin half rings and the potatoes into medium strips. If the honey mushrooms are fresh, then first boil them briefly in boiling water, drain them in a colander and shake them thoroughly. If the mushrooms are frozen, you can simply rinse them in a colander with cold water.

So, fry the onion in well-heated sunflower oil until golden brown for about 5 minutes and add the mushrooms to it. Over medium heat, fry the mushrooms and onions, stirring occasionally. After 15 minutes, when the liquid has evaporated from the mushrooms, add the potatoes and mix everything. Dry the potatoes first on a clean kitchen towel, then they will turn out more ruddy and crispy. Fry the potatoes with honey mushrooms until cooked, this will take about 20 minutes. At the end of frying, add salt and pepper to taste.

Bon appetit!

Guests suddenly arrived or you just wanted something tasty for dinner - in all these cases, fried potatoes with frozen mushrooms will help you out. Frozen mushrooms can be stored in the freezer for a long time if you picked them yourself, or bought at any store around the corner, and when fried they taste almost the same as fresh. The peculiarity of this recipe is that the mushrooms and potatoes are fried separately, and at the end they are combined and fried together. This is convenient because this way you can fry the mushrooms and potatoes to the degree you like: some people like their potatoes only slightly browned, while others prefer them with a firm crispy crust. In general, see for yourself, but in any case it will be tasty and satisfying.

To make fried potatoes with frozen mushrooms, you will need: 4-5 potatoes, 200 g frozen mushrooms, 2-3 onions, sunflower oil, salt, ground black pepper to taste.

Method for preparing fried potatoes with frozen mushrooms. Wash and peel the onions, potatoes and mushrooms. You can not defrost the mushrooms in advance, but simply rinse them in a colander with cold water. Cut the products as desired: onions - into half rings or cubes, potatoes - into strips, cubes or circles, mushrooms - into small pieces, and if the mushrooms are small, like honey mushrooms, you don’t have to cut them at all.

Take two frying pans, pour sunflower oil on them and heat them properly. Place half the onion in one frying pan, fry until golden brown, stirring, then add the mushrooms, stir and fry over medium heat until the liquid has evaporated. Fry the potatoes in another frying pan: place them in a frying pan with heated oil and stir with a spatula so that all the potatoes are evenly covered. Fry until half cooked, sprinkle with remaining onion, stir and continue frying. When the mushrooms and potatoes are almost ready, combine them in one frying pan, add salt and pepper to taste, stir and fry for another 5 minutes. Serve with vegetable salad or pickles.

Bon appetit!

In ancient times, mushrooms were considered the second most nutritious meat and were constantly present on the table in both poor and rich homes. During the mushroom season, the whole family collected them and prepared them for storage: dried, salted, pickled, and then supplemented their diet throughout the year. Mushrooms were allowed to be eaten during Lent, so they made up a significant part of the Lenten menu. Before cooking, dried mushrooms are usually soaked for at least two hours (overnight is possible), and during the cooking process they release all their flavor and aroma, which makes dishes with dried mushrooms incredibly tasty. Fried potatoes with dried mushrooms are no exception. The special thing about this recipe is that we start cooking on the stove and finish in the oven, so you will need a frying pan or Dutch oven that can be placed in the oven.

To make fried potatoes with dried mushrooms, you will need: 10 potatoes, 6-8 dried mushrooms, 2 carrots, 6-8 tbsp. l. sunflower or olive oil, 1 tbsp. boiling water, 4 tbsp. soy sauce, salt, ground black pepper, spices - to taste.

Method for preparing fried potatoes with dried mushrooms. Soak dried mushrooms in advance for at least 2 hours, then rinse them in running water and cut into small pieces.

Wash and peel the potatoes and carrots, cut the carrots into thin slices or grate them on a coarse grater and fry together with the mushrooms in hot oil for 2-3 minutes, then add salt, pepper, sprinkle with spices to taste and fry for a couple more minutes under a closed lid.

Add potatoes, cut into large pieces, pour boiling water and soy sauce, add salt to taste if necessary, and place in the oven, preheated to 200 °C, for half an hour. Serve with salad or pickles.

Bon appetit!

Champignons today are perhaps the most popular mushrooms; they can be bought both fresh and frozen in any supermarket, so fried potatoes with champignons are not only a tasty dish, but also quite affordable. And in our recipe this is a classic combination of melted cheese and garlic, which gives it a special piquancy. The dish will look even more attractive if you use small champignons and cut them into layers so that each plate has the shape of a mushroom.

To prepare fried potatoes with cheese and champignons, you will need: 5-6 pcs. young potatoes, 200 g of champignons, 1 onion, 100 g of processed cheese with ham, mushrooms and/or herbs, 3 cloves of garlic, dill and parsley, salt to taste, sunflower oil.

Method for preparing fried potatoes with cheese and champignons. Wash and peel the potatoes, onions, garlic and mushrooms. Cut the potatoes into large strips or cubes, the onions into half rings, the mushrooms into thin slices or, if the mushrooms are large, into small pieces. Finely chop the greens and garlic.

Heat the sunflower oil and fry the potatoes in it over medium heat for about 15 minutes, turning occasionally. Then add the mushrooms and onions, stir and fry for another 10 minutes. At the end, add salt, sprinkle with grated processed cheese, cover with a lid, turn off the heat and let the dish sit for a while before serving.

Bon appetit!

Usually pickled mushrooms are served with potatoes, but in our recipe they are fried and acquire a completely new taste. Fry the mushrooms and potatoes separately, then combine and sprinkle with dill. Very tasty and original.

To prepare fried potatoes with pickled mushrooms, you will need: 5-7 potatoes, 150 g of pickled mushrooms, 1 onion, sunflower oil, salt and fresh dill.

Method for preparing fried potatoes with pickled mushrooms. Peel the potatoes and onions, cut the potatoes into cubes, strips or circles as you like, and the onions into half rings. Place the pickled mushrooms in a colander, rinse thoroughly under running water and dry.

Heat sunflower oil in two frying pans. Place chopped onion on one, fry until golden brown, add mushrooms and fry until almost done. Place the potatoes in another frying pan and fry them until golden brown. Don't forget to stir the mushrooms and potatoes from time to time. Combine the contents of both frying pans, add salt to taste and fry everything together for a few more minutes until fully cooked. Before serving, sprinkle with finely chopped fresh dill.

Bon appetit!

Depending on the variety, mushrooms and potatoes may have different cooking times, so if you fry them together, the result will not always be successful. This is especially true for oyster mushrooms, which can lose so much moisture during cooking that they turn rubbery. Therefore, we will prepare the main ingredients separately, and then combine them almost ready. If you have fried oyster mushrooms with potatoes before, you will probably feel the difference.

To make fried potatoes with oyster mushrooms, you will need: 1 kg of potatoes, 0.5 kg of oyster mushrooms, 1-2 onions, sunflower oil, salt, ground allspice.

Method for preparing fried potatoes with oyster mushrooms. Wash, peel and randomly chop the onion (half rings or cubes) and potatoes (into cubes, slices, strips or circles). Place the oyster mushrooms in a colander and rinse under running water, then carefully place them on a clean kitchen towel to dry thoroughly. By the way, it is also advisable to dry the chopped potatoes so that they immediately form an appetizing crust in the pan.

Cut the oyster mushrooms into medium-sized pieces, place in a frying pan with a small amount of sunflower oil and cover with a lid. Keep it on medium heat for a few minutes and remove the lid. During this time, a lot of liquid will be released from the oyster mushrooms, so let them stew in it. When all the liquid has evaporated, add a little sunflower oil and continue frying over high heat until the oyster mushrooms turn golden brown. At the end of frying, add salt and pepper.

At the same time, in another frying pan, fry the drained potatoes until they are covered with a crispy golden crust, then add the chopped onion, salt, pepper, stir and fry over high heat for another 2-3 minutes.

Add the oyster mushrooms to the potatoes, stir gently so that the potatoes don’t fall apart, and cook everything together for about 5 more minutes over fairly high heat. Turn the potatoes with mushrooms several times, lifting the whole layer with a spatula. Serve immediately. If desired, you can sprinkle with chopped herbs.

Bon appetit!

If you manage to get hold of chanterelles - either collect them in the forest yourself or buy them at the market - then by all means fry them with potatoes. The result will be so yummy that you'll lick your fingers, and you won't have to fuss with it much. Chanterelles with new potatoes are especially good! This recipe has a couple of features that distinguish it from other methods of preparing fried potatoes with mushrooms: firstly, lemon juice is used, and secondly, sunflower oil is flavored with garlic. And now you will find out exactly how to do this.

To make fried potatoes with chanterelles, you will need: 700 g of new potatoes, 300 g of chanterelles, 1.5 liters of water, 1 onion, 2 cloves of garlic, a quarter of a lemon, 4 tbsp. sunflower oil, salt and ground black pepper - to taste.

Method for preparing fried potatoes with chanterelles. Clean the chanterelles from large debris, place in a wide bowl and soak in water for 15 minutes. In the meantime, boil 1.5 liters of water, throw in the soaked chanterelles and boil them until half cooked for 15-20 minutes, skimming off the foam and small debris until the water runs clear.

Peel the potatoes, onions and garlic. Cut the potatoes into thin strips, the onion into half rings or cubes, and the garlic into thin slices. Heat sunflower oil in a frying pan, add garlic to it and fry it for 3-4 minutes so that the oil is saturated with the taste and aroma of garlic. Then remove the garlic from the pan with a slotted spoon; we won’t need it anymore.