Mushrooms with potatoes are easy to prepare garnish, which can be called universal, because it is ideal for both meat and fish and vegetable dishes, as well as salads. How to prepare champignons with potatoes according to various recipes, we will tell in this article.
Potatoes with champignons in the oven
Ingredients:
- potatoes - 1 ½ kg;
- vegetable oil - 1 tbsp. a spoon;
- champignons - 500 g;
- garlic - 6 denticles;
- shallots - 4 pieces;
- rosemary - 1 branch;
- thyme - 1 branch;
- salt, pepper - to taste.
Preparation
Before cooking champignons with potatoes, heat the oven to 200 degrees. Potatoes are cleaned and cut into large cubes. We pour the tubers with vegetable oil, generously sprinkle with salt and pepper. We spread the potatoes on a baking sheet and put in the oven for 20 minutes. While potatoes are baked, we will clean and large-scale mushrooms and onions. Peeled champignons with onions are put on a baking tray to the potatoes, sprinkle everything with rosemary and thyme, mix well. We put the garnish of champignons in the oven for another 20 minutes, after which the dish is ready!
Potatoes with champignons in a frying pan
Ingredients:
- potatoes - 4-6 pieces;
- champignons - 250 g;
- oyster mushrooms - 250 g;
- butter - 2 tbsp. spoons;
- vegetable oil - 2 tbsp. spoons;
- salt, pepper - to taste.
Preparation
Before frying mushrooms with potatoes, prepare all the ingredients. Let's start with potatoes, it must be cleaned and cut into small strips, then soak for 10-15 minutes, and excess water to drain. Sliced potatoes are completely dried using paper towels.
Mushrooms are also cleaned with napkins, or brushes, trying to brush off the remnants of the earth, if any. Then both types of mushrooms are cut into 4 parts.
In a frying pan, melt the butter and fry it on the mushrooms until the moisture and golden color evaporate completely. Do not forget about salt and pepper. Finished pieces of mushrooms are put on a plate.
Now in a frying pan very strongly we warm up vegetable oil and we fry on it a potato to softness. At the end of cooking, potatoes are salted and mixed with mushrooms. The meaning of frying mushrooms and potatoes separately is to avoid boiling the potatoes from the moisture of the fungi, which is released during frying. Frying the ingredients separately, we can be sure that both the potatoes and mushrooms will have a rosy crispy crust.
Potatoes with champignons in the multivark
Ingredients:
- butter - 6 tbsp. spoons;
- onions - 1 pc .;
- flour - 3 tbsp. spoons;
- salt, pepper - to taste;
- champignons - 1 kg;
- celery - 2 stems;
- carrots - 2 pieces;
- potatoes - 3-4 pieces;
- frozen corn - 1 item;
- sour cream - 2 items;
- thyme - 1 branch;
- grated "Parmesan" - 3/4 tbsp.
Preparation
Turn on the "Frying" mode and put the butter in the bowl of the multivarker. Potatoes are cleaned and cut into large cubes. Onions and carrots are also finely chopped. Similarly we do with celery.
In butter, fry onions, carrots and celery, stirring constantly, for about 5-7 minutes. After the time has passed, we add potatoes and mushrooms to the bowl of the multivariate. We continue cooking for another 10 minutes. Sprinkle the vegetables and mushrooms with flour, add corn and sour cream. Stir and season the dish with salt, thyme and pepper to taste.
Fill the contents of the multivark with water, or broth so that it is covered by 2/3, then close the lid and switch the mode from "Frying" to "Quenching". After 30 minutes, champignons in sour cream and potatoes should be ready, but if the potatoes are still firm - prolong the cooking for another 10-15 minutes. We immediately serve the prepared dish to the table, decorating the remnants of thyme, or parsley.