Recipes from salted mushrooms with potatoes. How to cook fried pickled and salted mushrooms deliciously

It's safe to say that potatoes are the most popular vegetable. No wonder it is called the second bread. Potatoes have great nutritional value due to the content of starch and other nutrients. A wide variety of dishes are prepared from it - soups, side dishes, snacks, pastries.

Potatoes are cooked with salted mushrooms in various versions - stuffed, stewed, baked or boiled, salad, casserole, pie, etc. I propose to cook fried potatoes with salted mushrooms. The dish has a spicy taste, and fresh herbs and garlic give it a unique aroma.

So let's get started! First, I prepare the products according to the list.

I wash salted mushrooms well in water. If the mushrooms are too salty, soak them in water for about 30 minutes.

I discard the mushrooms in a colander so that the excess liquid is glass. I cut large mushrooms into 2-4 parts.

Peel potatoes, mine.

I cut it into cubes.

I pour vegetable oil into the pan, heat it up. Then I add the chopped potatoes and fry them.

I peel the onions, mine them, cut them into feathers.

I cook potatoes until slightly golden brown.

I add onions to it.

Cover the pan with a lid and cook for a few minutes. I add salted mushrooms, salt and ground black pepper to taste. I stir the ingredients and fry a little more with the lid open.

I cut my greens.

Add chopped greens, peeled and chopped garlic to the potatoes in a pan.

I mix the ingredients again.

Delicious and hearty fried potatoes with salted mushrooms are ready!

I serve the dish with sour cream, but even without it it turns out delicious.

Enjoy your meal!

This article is dedicated to recipe "Azu". Azu - a Tatar dish, in principle, it is stew with potatoes, pickles in a spicy sauce. Recipes differ both in the content of products (horse meat, lamb, beef, pork, chicken, carrots to taste, tomatoes or pasta), and preparation method(frying meat, cucumbers, sauce (for sauce, pickles are often fried with flour, adding broth and tomatoes at the end)), I think that you can pick up recipe to your taste. Azu is somewhat reminiscent of " Kazan kabob " but this is a stew and not a baked one. I share my recipe for cooking Azu.

Ingredients for Stewed Potatoes with Meat and Pickles (Azu):

0.5 kg. meat (any, I usually cook from beef or pork (be sure to cut off pork fat).
0.5 - 1kg. potatoes (see how much we save, in which cauldron we cook and how many people)
1-2 tomatoes (or 2 tablespoons of tomato paste or ketchup)
4-6 cloves of garlic
1 large carrot (here you can take a medium one, and some cook without it at all)
2 large onions (I believe there should be a lot of onions in recipes for cooking meat)
3-5 medium pickled cucumbers (most importantly, do not forget to fry them)
Salt to taste (from 1 tsp)
Pepper to taste
2-3 pcs. bay leaf
When frying in a pan, use a little vegetable deodorized vegetable oil.

Azu recipe:

We cut the meat into small pieces (in the original closer to the cubes, I cut into cubes)
Fry over high heat in a pan (the meat should be covered with a small crust)
We put it in a cauldron or a thick-walled pan, pour water in the calculation so that it covers the potatoes, which we have 2 times more than meat + it will evaporate a little. Bring to a boil, 30 minutes. cook over low or medium heat.
We peel the potatoes, cut them into large cubes, put the fire on a large one, wait for the boil, lay the potatoes (lowering them into boiling water, we save vitamins and the potatoes crumble less during cooking).
As soon as Azu boil, remove the fire to a slow one, simmer for 20-30 minutes.
In a frying pan, over high heat, fry the chopped onions, add chopped pickles, set the heat to medium, stir constantly.
Add carrots grated on a coarse grater (or cut into strips), add ketchup or tomato paste (if we have fresh tomatoes, then scald them with boiling water, remove the skin, chop finely)
Salt Azu, add bay leaf, add frying, simmer (over low heat!) For 10-20 minutes (depending on how well the carrots are fried)
Add the crushed garlic, mix, simmer for another 3-5 minutes (the main thing here is not to overdo it, otherwise the garlic will give all the pungency to the aroma). Turn off, insist Azu a couple of hours (but if you really want to, you can use it right away)
Bon Appetit!

Oh, my favorite potato. Various can be prepared with the participation of our "favorite". And now I will tell you how to cook stewed potatoes with mushrooms... for my dish I use collected in summer and frozen. I don't need to go to the supermarket or the market, buy mushrooms. Mushrooms harvested in the forest have a completely different taste, so the potatoes turn out to be very tasty. And also - dry herbs that are in harmony with mushrooms and give a special aroma to our dish.

Ingredients:

300 grams of fresh or mushrooms;
5-6 medium potatoes;
1 large onion
1 large carrot;
2-3 bay leaves;
vegetable oil;
2 tablespoons of melted lard;
dried thyme, basil and marjoram;
salt, finely ground black pepper, ground coriander to taste.

Cooking method:

Peel the onion, cut into small cubes. Pour vegetable oil into a bowl with thick walls, the best for stewing potatoes is cast iron, heat it up and fry the onions until golden brown.

Wash the carrots, peel, finely grate, add to the golden onion and fry together for about 5-6 minutes.

Stewed potatoes with mushrooms

Well, tell me, please, who would refuse such a delicious dish like stewed potatoes with mushrooms. And of course, so that there are certainly "more" mushrooms. There is nothing difficult in preparing this culinary recipe. But still, I will tell you little secrets that will help make your dish unusually fragrant and rich in mushroom taste.

Cooking method: how to cook stewed potatoes with mushrooms.

First, take the peeled onions and cut them into small cubes. Fry the onions in hot vegetable oil until the onions turn golden. And add mushrooms to the already fried onions. Mushrooms can be different and champignons, and oyster mushrooms, and honey mushrooms, and any other fresh mushrooms, and even canned ones. If you are using canned mushrooms, then drain the marinade first, do not use it in cooking. Mushrooms together with fried onions need to be stewed quite a bit, about 10 minutes, then the whole aroma will be preserved. Season with salt and pepper to your liking. Finally, add butter to the stewed mushrooms. Separately, boil the potatoes in salted water. For the preparation of this dish, friable or boiling potatoes are better suited. When the potatoes are ready, drain the water and combine the potatoes with the mushrooms, mix. Leave the cooked dish in a sealed container so that the mushroom flavor will soak in the potatoes.

Helped by: Violetta

Karelian cuisine: stewed potatoes with mushrooms

Potatoes appeared late in Karelia and did not immediately gain popularity. Karelians added potatoes to soup, mashed potatoes were prepared exclusively from potatoes boiled in "uniform". Gradually, potatoes have firmly entered the Karelian menu. They began to stew it with meat, vegetables, fish and mushrooms. The potatoes were cooked along with the mushrooms.

They collected various mushrooms, including lamellar mushrooms - milk mushrooms, volushkas, russula ... Mushrooms of these varieties were salted, soup was cooked from them extremely rarely.

The mushrooms were salted in a simple way. The mushrooms were soaked in water, which was changed 2 times a day, for 3-4 days. The soaked mushrooms were washed and cleaned. Then the mushrooms were placed with the lamellar side up on the leaves of black currant and horseradish, sprinkled with salt, garlic was added. The top was covered with a canvas cloth, a wooden lid was laid, pressed down with oppression. The mushrooms were eaten after 30 days.

Stewed potatoes with mushrooms were served as a main course. Northern Karelians called such a dish "zharekha".

The dish was cooked in a frying pan with high edges and thick sides.

To prepare the first version of the dish, you will need:

2 cups salted mushrooms;

600g of peeled potatoes;

5-6 peppercorns;

Dried bay leaf;

Finely chopped dill greens;

First cooking method:

Pour the salted mushrooms with cold boiled water, let the excess water drain off, knocking the mushrooms through a sieve. Chop the mushrooms finely.

Cut the potatoes into "strips" and cook for 20 minutes. Then drain half of the water. Mash the potatoes slightly in water. Put finely chopped mushrooms in boiled potatoes and stir.

Saute the onions in vegetable oil until translucent and add to the potatoes with mushrooms. Simmer for half an hour. Add dill and peppercorns. Dip the bay leaf into the dish for a few minutes, then remove it, otherwise the leaf will add bitterness. The dish is ready.

To prepare the second option, you will need:

The same ingredients as in the first version, as well as:

additionally a little dry (about 50 grams);

fresh garlic in wedges.

Soak dry mushrooms for an hour. Then finely chop and add to the potatoes along with the salted mushrooms. The water where the mushrooms were soaked is filtered and added to the dish at the end of cooking. The color of the dish will take on a golden hue and give it the aroma of forest mushrooms.

Finely chopped garlic can be added to add flavor.

The dish is served hot and cold.

Potatoes with cucumbers

Welcome to the Tasty with Photos blog. It seems that potatoes with cucumbers, and even pickled ones, are a rather strange combination. But for me, this is from childhood, memories of the pioneer camp. We have never cooked this at home, although in fact it is quite tasty. And yesterday I decided to cook this dish, I just had pork ribs and an open jar of pickled cucumbers, but I was cooking stewed potatoes with ribs not long ago, and so this time I decided to just change the recipe a little, what I did, see step by step photorecipe further

So the ingredients:

pork ribs about 500-700 grams

potatoes 2 kilograms

1 carrot and 1 onion

tomato paste two tablespoons

pickled cucumbers 3-4 pieces

salt, pepper, bay leaf

To begin with, wash the ribs, cut into pieces and send them to fry in a hot pan. When they are fried on both sides, we send them to stew in the pan in which we are, and we will cook our dish. Do not forget to add salt.

Peel the cucumbers and cut them into not very small pieces.

Now they should be lightly simmered in vegetable oil in a hot frying pan, when they begin to lighten, add tomato paste and fifty grams of water and simmer for five minutes.

We cut onions and carrots as soon as the heart desires, but it is in this recipe that I like carrots in large pieces. Fry in vegetable oil.

Cut the potatoes into cubes. When the ribs are ready, add the chopped potatoes to them.

Simmer until half cooked. Now you can add cucumbers and onions with carrots, simmer everything together for ten minutes.

Now add spices, bay leaf, pepper, add salt to taste if necessary. So everything turned out very tasty.

Bon Appetit!

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Until next time.

The owner of the blog was with you: "Tasty with a photo" Elena Samolkina.

Good cuisine - fried potatoes with mushrooms. cookbook of recipes. salads, pastries.

7doze- 22.06.2011 22: 00Thanks for the recipe, I have not fried potatoes separately before, it burned. Today potatoes with golden mushrooms and onions are just perfect!)))) Natulya68- 22.02.2010 10:43 I used to fry potatoes with mushrooms, but not separately, I want to try your recipe too, I especially liked the advice to fry the mushrooms in sunflower oil Muscovite- 11.10.2009 18:33 Sprinkle the chopped potatoes for frying with flour to get a fried crust and then follow the recipe ....... leonidl- 16.09.2009 12:17 Dear girls and boys!

Everyone who knows how and who wants to be able to!

Dear Irina!

I share my reliable way - frying potatoes.

We clean, cut (at your discretion)

Secret: Put in a spacious bowl, add, Stir, pour in a little vegetable oil and mix.

Follow the sequence!

In a well-heated frying pan - pour a little vegetable oil ... put the potatoes.

The potatoes do not stick, they are fried evenly ...

We bring it to half-readiness.

Then according to your liking:

You can add chopped onions, fried mushrooms ...

The taste is delicate, the potatoes are neither overcooked nor dry.

In short: if under chilled vodka-vodka then -

LIFE IS SUCCESSFUL!

All All All! Bon Appetit! PetrosyanAnna- 20.03.2009 10: 56If I fry potatoes, it doesn't matter, just potatoes or with something (most often with mushrooms or with squid), then I don't add onions, without it, it seems to me it's better, at least in our family so they love it more. And I also fry mushrooms and potatoes separately, then I fry together for about five minutes, turn off the stove and cover with a lid so that it comes down a little. elena83- 07/21/2008 4:06 very tasty it turned out)))) a bit really bold))

My grandmother cooked like that many, many years ago, my childhood memories flooded)

thank you, Irina, and delicious and simple!) Nafanja- 5.04.2008 9:06 Thanks for the recipe, there are mushrooms in the fridges. I went to cook my husband's favorite dish Irina2208- 5.12.2007 13:17 I did something similar before, but my husband always complained that everyone in our family makes watery champignes, but his (my mother-in-law) makes fried mushrooms. Well, I fried ... She asked me to follow the mushrooms and peel the potatoes, so the mushrooms burned a little ... I forgot that it is not time for the peasants to do 2 things at the same time. As a result, he said that his mother's mushrooms are still blacker, to which I replied, which means that they constantly burn on her. And I'm proud of my potatoes with mushrooms) Baby- 09/13/2007 22:41 Irina, do you have a trick about frozen mushrooms? And can you do the same thing in butter? Answer: 1. Well, what tricks can there be in freezing - cut into pieces and into the freezer. And so that the mushrooms take up less space, they can be boiled in advance - about 5 minutes. And even less space - scroll the boiled mushrooms through a meat grinder.

2. It is not recommended to fry in butter - it burns. It is best to fry in vegetable, and add butter for 10 minutes until cooked. Or you can fry in ghee. zewa- 06/28/2007 21:40 And when to salt the mushrooms? Or do they, like onions, do not need salt at all? Only potatoes? Answer: salt in stirring potatoes with mushrooms and onions. MarthaMay- 23.01.2007 17: 53 Dear Irina! You have a wonderful site. The dishes in the photographs look just like the illustrations on a splendid calendar. I want to cook fried potatoes according to your recipe, but with dried mushrooms. Unfortunately, all the mushrooms I tried to cook were bitter. What is the reason and how can this be avoided? Answer: I don't know, mushrooms can taste bitter.

I never fried dried mushrooms, only cooked them.

But in order for dried mushrooms to swell better, they are soaked for several hours in warm water. Sometimes it is advised to soak in milk, but I have not tried that.

lukovka- 16.10.2006 19: 29Ah, what a pity that I just now stumbled upon this dish.

I want to ask what to do with dried mushrooms, because you can also cook potatoes with them? Answer: but how! Sure you may!

First, soak in lukewarm water. For an hour or two. Then boil in the same water.

And then you can either lightly fry them, or put them directly on the potatoes. Naf- 20.07.2006 17:47 I found this one by the search engine - and did not regret it! It turned out delicious (and I don't know how to cook at all), I liked the site very much. I'll drop by! YOUR COMMENTS Gregory(mailto: [email protected]) - 10:54 14-Oct-2005

But I didn't manage to fry the potatoes - they flopped in oil over maximum heat until they began to crumble. As a result, it turned out, though tasty, but too fatty and without frying. Maybe the problem is that the potatoes and oil are imported? Or hands do not grow from there ...

Valeria - any mushrooms are good, in my opinion. But or - it's generally super.

Who would be surprised :)

I, too, have always used the "split" cooking method. I want to say about the mushrooms - I put them in a completely dry frying pan (whether it's already heated or not), pretty soon they start to release water, and I fry them, stirring occasionally, until all the water boils away. Then I add CREAM oil, a little, but, in my opinion, it brings out the taste of mushrooms much better than vegetable oil. I fry in oil for just a few minutes.

I also add sour cream, but only this time to the plate, and from the edge - a very pleasant contrast is obtained when eating: hot potatoes and cold sour cream.

Valery(mailto: [email protected]) - 20:09 01-Mar-2005

In the photo, in my opinion, mushrooms. What mushrooms can you still use?

Catherine(mailto: [email protected]) - 21:21 09-Mar-2004

Great! Today for the first time in my life :) I fried mushrooms and potatoes (we did not live in the mushroom zone before, therefore we have no experience and knowledge in this) It turned out the first time, delicious, thanks a lot, my husband asked for fried mushrooms for a long time, thank you very much again, everyone liked it!

Anastasia(mailto :) - 15:56 09-Mar-2004

It is much more beautiful and tastier to fry potatoes not in slices, but in slices. And so that they do not break, you need to take a large-diameter frying pan (35-40cm)

Evgeniya(mailto :) - 13:42 05-Mar-2004

I also really liked this dish, but I would also advise adding sour cream ... although who likes it.

lusya(mailto :) - 14:12 25-Feb-2004

Irina I admire you

yasha(mailto :) - 05:59 01-Feb-2004

Mushrooms, after being laid out in a frying pan, should be left alone and not touched until all the liquid has evaporated. After that, they roast very quickly. This is what the professionals teach.

The recipe is wonderful, I also always cook potatoes like that. Only mine also like to pour sour cream (add at the end, along with mushrooms and onions). And it is even more convenient to boil mushrooms (champignons, I have not tried the rest) first. Just a little, just let it boil. Then, when frying mushrooms, practically no water is released. It turns out faster, but the taste is the same.

Surprisingly, I always fried mushrooms, potatoes and onions together, only put all the choices, I would never have thought that separately it turns out much tastier and more beautiful

Thank you Irina for such a wonderful site!

Stewed potatoes with mushrooms - video cookery.rf - video recipes of grandmother emma

Step-by-step recipe for stewed potatoes with mushrooms:

Heat 100 g of vegetable oil in a saucepan with a thick bottom, fry 2 diced onions in it until transparent, add 10 medium diced potatoes, mix. Add 7 - 10 mushrooms (champignons or portobella), also diced, pour 1 glass of water, season with salt and simmer covered over low heat for 20 minutes. After 20 minutes, add 100 g of butter, add salt and ground black pepper if necessary, cover again and simmer until tender for another 10-12 minutes.

Stewed potatoes with mushrooms, recipe. koolinar - culinary club. ... recipe with photo, we will show you how to cook!

Put the potatoes, cut into large cubes, into the boiling broth. Cut the onion into squares and add to the potatoes. Cover and simmer for about 10-15 minutes over medium heat. While the potatoes are stewing, boil and fry the mushrooms. Then add the mushrooms to the potatoes, season with aromatic garlic and simmer another 3-5 minutes. Remove from the stove, add finely chopped dill and mix. Bon appetit!

Salted and pickled (canned) mushrooms are interesting in that they can be eaten both neat and fried and boiled. This allows you to add some piquancy to any dish. Therefore, the question of whether it is possible to fry pickled mushrooms in this case automatically disappears.

Salted and pickled mushrooms differ from each other only in that acetic acid is used for pickling. If we talk about pickles, then only table salt is taken as a preservative. Therefore, we can conclude that pickling is the same pickling, but with the use of acid. At the same time, the harvested mushrooms can be used both hot and cold.

In addition, they can even be combined with each other, choosing the ratio in accordance with your taste preferences. For example, if you like a pleasant sourness in a dish, then you should add more pickled product to it. And if you want to feel more the taste of the mushrooms themselves, then you need to take one part of the fruit bodies of the pickled type and four parts of the salted one.

Getting rid of excess salt

Canned products differ from fresh mushrooms not only in that the latter is immediately ready for consumption. The bottom line is that during pickling and salting (canning), acetic acid and salt accumulate in the legs and caps. It is these substances that keep the mushrooms almost fresh for a long time. Their excess is quite a common occurrence, because if you do not report preservative additives, then the product can easily become unusable. Therefore, when harvesting, they often take a little more acid and salt than required.

Before making fried potatoes with salted mushrooms, you should perform a number of simple steps:

First, the product needs to be tasted - it may turn out to be suitable, not requiring any processing.
If there is too much vinegar or salt in the mushrooms, then soak them in clean water or rinse with a colander.
Finally, if there is not so much excess acid and salt, then you can do without any processing, but then you should put less salt in the dish than indicated in the recipe.

Correct roasting

Canned mushrooms are a product that is already ready to eat, so they will have to be fried a little less. In fact, everything here is reduced to how to properly warm up the product and give it a ruddy and appetizing look.

To do this, you can use the following rules:

Cut the mushrooms into small pieces.
Fry them with sunflower oil.
Cooking takes no more than ten minutes.
If only mushrooms are fried, then they should not be salted.

Fried potatoes with pickled mushrooms

There are many recipes with salted mushrooms. Take fried potatoes, for example. To prepare it, you need to prepare the following ingredients:

The cooking technology will be as follows:

It should be noted that housewives who know if it is possible to fry salted mushrooms often prefer to fry them in the oven, following almost the same scheme.

Fried canned milk mushrooms with onions

Tinned milk mushrooms are a traditional winter snack that fits perfectly on any table. Milk mushrooms are served both on ordinary and on holidays. Experienced housewives do not have to be interested in whether it is possible to fry salted milk mushrooms.

Fried milk mushrooms with onions are an excellent appetizer with a unique combination of flavors. To prepare it you will need:

200-400 grams of salted mushrooms;
2-4 tablespoons of butter or 40-60 grams of pork fat;
medium-sized onion;
herbs and spices to taste.

The cooking sequence will be as follows:

Homemade canned mushrooms can be used alone or in combination with some other foods by boiling or frying them. It all depends on your culinary talent and taste. Sometimes a unique combination of flavors and aromas creates a truly festive atmosphere even at an ordinary table.

I propose a very appetizing recipe - fried potatoes with pickled mushrooms. Naturally, you can buy fresh mushrooms such as champignons. But potatoes with pickled mushrooms have a more interesting and piquant taste.
Many, at first glance, will think that fried potatoes with pickled mushrooms are incompatible products, and it is impossible to cook them together. However, this is not at all the case! If you adhere to some rules, then everything will turn out great. After reading my recipe, you will understand that making this dish is quite simple. All you need is no more than an hour, and a delicious dinner will be on your table.
The variety is absolutely irrelevant. If you are lucky and you become the owner of a jar of pickled porcini mushrooms, then be sure to cook fried potatoes with them, because this mushroom is considered the most valuable for its nutritional and flavoring properties. Well, if you prefer fresh or frozen mushrooms, then of course you can use them and cook the dish according to my recipe.

- potatoes - 5-6 pcs.,
- pickled mushrooms - 250 grams,
- vegetable oil - for frying,
- salt to taste.

Recipe with photo step by step:

Peel the potatoes, wash under running water, cut into strips about 1 cm thick and place on a paper towel to dry.

Then pour vegetable oil into the pan, heat well and send the potatoes to fry.

Fry it over medium heat, stirring occasionally, almost until tender. Do not cover the pan with a lid.

In the meantime, prepare the mushrooms. Place them in a sieve and rinse well under running water. Then cut into strips and let them dry well.

In another skillet, heat the vegetable oil and put the mushrooms to fry.

Fry them over medium heat until golden brown.

Combine the fried potatoes with mushrooms in one skillet and season with salt.

Place the skillet on the stove top, cover it and fry the food at moderate temperature for about 3-5 minutes.

That's all, a delicious and appetizing breakfast or lunch is ready. You can serve this dish with

It is not for nothing that in Russia, potatoes are called the second bread, we use this vegetable almost every day. We use it in salads, when cooking first and second courses, when baking as a dough and filling. Despite such popularity, nutritionists classify potatoes as not very healthy foods. Nevertheless, dishes from it do not lose their relevance and do not disappear from our daily and festive menu.

For several centuries, fried potatoes with mushrooms, and if also with onions and garlic, and with fresh herbs was considered a traditional Russian dish! It would seem that such uncomplicated products, and which of them turns out to be a culinary masterpiece.

We suggest you fry potatoes with pickled mushrooms in a pan. The dish comes out hearty, tasty and easy to prepare. Usually we are accustomed to using fresh or boiled mushrooms in such a dish, but with pickled or salted mushrooms it turns out to be original, piquant and tasty.

Ingredients

potatoes - 6-7 pcs.;
onions - 1 pc.;
pickled mushrooms - 150 g;
vegetable oil - 40 ml;
salt and red pepper to taste;
fresh greens - 2-3 branches.

Preparation

The main ingredients of the offered dish are potato tubers and pickled mushrooms (these can be honey mushrooms, milk mushrooms, volnushki, etc.). Each of these foods needs to be prepared before frying.

Some housewives are wondering - is it possible to fry pickled mushrooms? You can, such mushrooms are very aromatic and tasty. Do not fry them too much.

Start by rinsing the pickled mushrooms. Place them in a colander, rinse under cold water and drain. If they are too large, cut into small pieces.

Peel the onions, wash, cut into thin half rings.

The dish is cooked in a frying pan, pour vegetable oil into it and heat. Put the chopped onion, make the heat slightly lower than medium and sauté for 1-2 minutes (during the sautéing process, do not forget to stir).

Onion half rings should become slightly soft, do not burn. Put the mushrooms on the onion, stir. Fry everything together for about 5-7 minutes.

While the onions and mushrooms are fried, prepare the potatoes. Rinse the tubers under running water, peel with an ordinary kitchen knife, or use a special vegetable peeler for a quick and convenient process. Cut the peeled potato tubers into thin cubes. However, you can cut the potatoes according to your preference and desire - into rings, half rings, cubes, strips.

Transfer the chopped potatoes to the pan with the mushrooms and onions.

Season the pan with salt and pepper, stir. In addition to ground red pepper, you can use other seasonings and spices as you wish. You can add some minced garlic.

Fry the potatoes with mushrooms until tender, if the potatoes are of those varieties that are not fried quickly, then add a little water, cover and simmer.

Wash and finely chop the herbs, sprinkle the finished dish with it.

Delicious and appetizing fried potatoes with salted mushrooms in a pan are ready. Bon Appetit!

Potatoes with pickled mushrooms in a pan with sour cream

We suggest diversifying the potato dish a little by adding sour cream. Of course, it would be ideal to use a natural rustic dairy product, but the dish with store sour cream will turn out to be quite decent and appetizing. What is very good about this recipe is the speed and ease of preparation. And if you have a hungry family, after spending a little time (30-40 minutes), feed them tasty and satisfying. Potatoes with pickled mushrooms in a pan with sour cream will be an excellent option for lunch or dinner.

Ingredients:

mushrooms - 500 g;
potatoes - 6-7 medium tubers;
onions - 1 pc.;
sour cream (fat content 20-25%) - 400 ml;
vegetable oil - 2-3 tbsp. l .;
fresh dill - 1 medium bunch;
salt and ground black pepper - to your liking.

Preparation:

Peel the potatoes, wash and cut into medium-thick slices or cubes. Do not cut the potatoes too thinly; when frying, they may lose their shape and turn into mashed potatoes (although some people like this dish in this consistency).
Wash the mushrooms and let them drain, if they are too large, then cut.
Rinse the dill, dry and chop finely.
Peel the onion, wash, chop into small cubes.
Heat vegetable oil in a skillet, transfer onion and fry until golden brown.
Add mushrooms to the onion, stir and fry for 3 minutes uncovered over medium heat.
Now put the chopped potatoes in a skillet, stir, cover and simmer over low heat for 15-20 minutes.
Add sour cream, salt, pepper, half the chopped dill, stir, cover and cook for another 5 minutes.
Put the finished dish on portioned plates, sprinkle with the remaining dill and serve.

Cooking tips

Ideally, it is better to use pickled or salted forest mushrooms; boletus, boletus, boletus, chanterelles, white, pigs are well suited. Canned mushrooms can be safely replaced with fresh, frozen or dried ones. If your region is not too mushroom, and you really like to fry mushrooms and potatoes in a pan, then feel free to take oyster mushrooms or champignons, which are found on supermarket shelves all year round.
You can use small mushrooms whole, so it turns out even more beautiful, cut large ones into medium pieces. If you have frozen mushrooms, first put them in a colander, rinse under running water and let them drain and defrost. Pour dried mushrooms with water for 1-1.5 hours before use (during this time they will swell), then dry and fry.
Potatoes with salted or pickled mushrooms in sour cream can also be cooked in the oven in pots and in a slow cooker.
The best addition to potato and mushroom dishes is fresh dill, garlic and black pepper.
If at the time of preparation of the dish you do not have a bunch of fresh dill, you can replace it with 1 tablespoon of dried.
The following are considered ideal proportions for this dish - for 1 part of onion, take 2 parts of mushrooms and 3 parts of potatoes, that is, for 250-300 g of onion, take 500 g of mushrooms and about 1 kg of potatoes. The more onions, the tastier the finished dish turns out.
So that when adding sour cream to the pan, it does not curl immediately from the high temperature, first pour 3-4 tablespoons of boiling water, and put the sour cream on top.