Fried, baked or stewed potatoes with mushrooms in sour cream: no one is indifferent! Simple recipes for potatoes with mushrooms in sour cream. Potatoes with mushrooms and sour cream Stewed potatoes with mushrooms in sour cream sauce
Potatoes with mushrooms and sour cream are a truly homemade dish. It is better to prepare such potatoes from forest mushrooms, such as chanterelles, boletuses or porcini mushrooms. You can use fresh, frozen or dried mushrooms. Potatoes with mushrooms and sour cream go very well with dill. If you don't have fresh dill, you can add dried dill.
Compound:
- Forest mushrooms – 400 g
- Potatoes – 6-7 pcs.
- Onion – 1 piece
- Sour cream – 400 g
- Salt - to taste (about 1-1.5 teaspoons)
- Pepper - to taste
- Dill (fresh or dried) - to taste
Preparation:
Wash and peel the potatoes in advance. Cut the potatoes into thin strips and rinse off excess starch.
Peel the onion and cut into small cubes. It’s better to take a larger onion, it will be tastier. Heat a little vegetable oil in a frying pan and add the onion. Fry the onion over low heat, stirring occasionally until golden brown. The onion should not only become transparent, but also fry a little. This will take approximately 15 minutes.
While the onions are frying, prepare the mushrooms. If you are using frozen mushrooms, then, without defrosting, place them in a colander and rinse under cold water, removing dirt. The mushrooms will quickly defrost on top, but will remain frozen inside, which is exactly what we need, since mushrooms are cut best in this form. Cut large pieces into smaller ones so that the mushrooms are cut evenly.
If you are using dried mushrooms, soak the mushrooms in cold water for 1 hour before cooking. Then squeeze the mushrooms and chop if necessary.
If you are lucky and have fresh forest mushrooms, then simply wash and cut them into small cubes. These mushrooms will look the most appetizing in the final dish.
Add the prepared mushrooms to the fried onions and stir. Fry over low heat for 5 minutes.
After 5 minutes, the mushrooms will release juice. It is at this point that you will need to add the pre-cut potatoes. If there is not enough juice, add a little water, otherwise the potatoes will remain raw.
Simmer the potatoes and mushrooms over low heat under a closed lid for 15 minutes. Then add sour cream, salt, pepper and dried dill. If you use fresh dill, then reserve it for the finished dish so that you can sprinkle it directly onto each serving. Before adding sour cream to the pan, add 3-4 tbsp. spoons of boiling water, so it will not curl in a hot dish. Simmer the potatoes with mushrooms and sour cream for another 5 minutes with the lid closed.
After 5 minutes, the aromatic homemade potatoes with mushrooms are ready, serve them hot, garnished with herbs. This time I used frozen boletus, it turned out very tasty, but ready-made boletus tend to darken and the dish turns out a little gray, so next time I will definitely try to cook potatoes with chanterelles.
Bon appetit!
Below you can watch a funny video:
A traditional Russian dish is fried or stewed potatoes with mushrooms, herbs, onions or garlic. In the hands of a skilled housewife, simple ingredients create a real masterpiece of culinary art. Potatoes with mushrooms in sour cream are good for lunch and dinner, especially if time is short and the family is hungry. Properly cooked, it will turn out so tasty that no one will even remember about the meat or fish!
Ideally, you should use real wild mushrooms, fresh or dried. A simpler, but no less tasty option is champignons or oyster mushrooms, which are “found” in supermarkets all year round. Sour cream can be anything - more or less fatty, store-bought or country-made. Of course, according to the traditional recipe, it is rich village sour cream that is needed. But in fact, it’s no worse than a regular store-bought one.
You can cook potatoes with mushrooms in sour cream in different ways: in a frying pan or oven, in peas or in a slow cooker. It can taste like boiled or baked - depending on who you like. Fresh dill perfectly complements the taste of the dish.
Potatoes with mushrooms in sour cream - general principles of preparation
There are two main principles for preparing potatoes with mushrooms in sour cream. The first is to cook mushrooms and potatoes in the same pan (bowl, mold), that is, at the same time. This is less troublesome, and the ingredients are saturated with the aroma and taste of each other. The second principle is to cook potatoes and mushrooms separately.
There is logic to this. Potatoes and mushrooms have different cooking times. In addition, if you mix the ingredients at once, the potatoes will cook in mushroom juice and will not turn out crispy.
To prepare potatoes for cooking, they need to be thoroughly washed, peeled, and cut into medium-thick slices or bars. You shouldn’t cut the potatoes very thin: they will quickly boil, lose their shape, and begin to resemble mashed potatoes. However, some people like this particular consistency.
Mushrooms require more attention. The most unpretentious are fresh champignons, white or chanterelles. They just need to be washed and cut into suitable pieces. If honey mushrooms, mushrooms, boletus or russula are used, you will have to tinker longer. You need to scrape off the caps and rinse quickly. Then fresh mushrooms need to be cut into smaller pieces, and very small ones should be left whole or cut into halves.
If fresh mushrooms are not available, frozen or dried mushrooms will do. Place the frozen mushrooms in a colander and rinse gently with a stream of cold running water to remove dirt. Then, without waiting for the inside to completely defrost, you need to cut the mushrooms into suitable small slices of the same size.
Dried mushrooms should be poured with cold water and left to swell for an hour. Then squeeze out the water, dry the mushrooms and cut (if necessary) into smaller pieces.
Stewed potatoes with mushrooms in sour cream in a frying pan
It’s very easy to prepare traditional potatoes with mushrooms in sour cream in a regular frying pan. The mushroom aroma combines wonderfully with the vigorous freshness of dill and the spiciness of black pepper.
Ingredients:
Half a kilo of wild mushrooms;
Seven medium potatoes;
Four hundred grams of sour cream;
One large onion;
Oil for frying pan;
Pepper, salt;
A bunch of fresh dill or a tablespoon of dried.
Cooking method:
Chop the potatoes.
Chop the washed dill.
Chop the onion into cubes.
Heat a little vegetable oil and fry the onion until nicely golden brown.
Place the chopped mushrooms in the onion and fry everything together over low heat for about five minutes without closing the lid.
When the mushrooms release their juice, add the potatoes.
If there is not enough juice, you need to add a quarter glass of water to the frying pan, otherwise the potatoes will not be fried and will be raw.
Cover the pan with a lid and simmer for at least fifteen minutes.
Salt, pepper, sprinkle with half of the chopped dill.
Pour a quarter cup of boiling water into the pan, followed by sour cream.
Cover the pan with a lid and simmer for another five minutes.
When serving, garnish each serving with the remaining fresh dill.
Potatoes with mushrooms in sour cream, baked in the oven
This version of the simplest dish can be prepared not in a frying pan, but in the oven. It will take almost the same amount of time to cook potatoes with mushrooms in sour cream, but you won’t have to stand at the stove. An oven and a good heat-resistant pan will do everything on your own.
Ingredients:
Four hundred grams of potatoes;
Two hundred grams of fresh champignons;
Two hundred grams of sour cream;
Large onion;
Pepper, salt;
Vegetable oil.
Cooking method:
Cut the potatoes into slices.
Finely chop the mushrooms and onion.
Heat the oil in a frying pan and fry the onions and mushrooms for about seven minutes.
Preheat the oven to 180-200 degrees.
Grease the mold with vegetable or butter.
The first layer is potatoes.
The second layer is onion and mushroom frying.
Salt, pepper, pour sour cream. You can dilute sour cream with a small amount of water, milk, or cream.
Repeat layers and fill.
Place the pan in the oven for about forty minutes.
When serving, you can sprinkle with green onions, dill or chopped garlic.
Crispy potatoes with mushrooms in sour cream with garlic
If you have two frying pans in your kitchen, be sure to try cooking potatoes and mushrooms separately. It may seem that this version of potatoes with mushrooms in sour cream is more troublesome, but it is worth it.
Ingredients:
Half a kilo of wild mushrooms;
Six hundred grams of potatoes;
Four hundred grams of sour cream;
Large onion;
Any greens to taste;
Vegetable oil;
Two cloves of garlic;
Salt, spices.
Cooking method:
First of all, prepare the mushrooms. If they are collected independently in the nearest forest and raise questions, it is better not to risk it and boil them in salt water. Twenty minutes is enough.
Then dry the mushrooms and cut into pieces.
Fry fresh mushrooms on high speed for at least forty minutes or until the moisture has completely evaporated (if the mushrooms were previously boiled).
About five minutes before the end of frying, pour in sour cream, stir, and cover with a lid.
Simmer the mushrooms in sour cream over low heat for another five minutes.
Heat oil in a second frying pan.
Chop the onion smaller.
Fry the onion until golden brown.
Place the fried onions in a separate plate.
Add oil to the frying pan and add chopped potatoes.
Do not stir for a few minutes to allow the potatoes time to fry. For the same reason, do not close the lid.
Salt the potatoes, sprinkle with spices, herbs, pepper, mix.
Fry the potatoes until done.
Place the potatoes in the mushrooms, stir, and fry covered for about five minutes.
Chop the garlic and sprinkle it on the dish when serving.
Potatoes with mushrooms in sour cream with cream and cheese
A very satisfying dish - potatoes with mushrooms in sour cream, baked in the oven under a cheese crust. The cream makes it very tender, and the cheese wonderfully complements the aroma of mushrooms.
Ingredients:
Eight hundred grams of potatoes;
Half a kilo of mushrooms;
Large onion;
Two tablespoons of flour;
Vegetable oil;
A glass of heavy cream or sour cream diluted with water;
A bag of Provençal herbs or other seasonings to taste;
Two hundred grams of semi-hard cheese.
Cooking method:
Cut the potatoes into small pieces.
Chop the onion.
Chop the mushrooms.
Heat oil in a frying pan, fry onions and mushrooms together for fifteen minutes.
When the mushrooms begin to fry, that is, they begin to become crusty, sprinkle them with flour, stir, and simmer for another three minutes.
Preheat the oven to 200 degrees.
Grease a baking tray with oil.
Place potatoes.
Place mushrooms and onions on top of the potatoes.
Salt and sprinkle with dried herbs.
Pour cream or diluted liquid sour cream over everything.
Place the baking sheet in the oven.
Bake the potatoes for about forty minutes, plus or minus five minutes, depending on the characteristics of the oven.
Grate the cheese.
Cover the finished potatoes with cheese crumbs and place them back in the oven until a crust forms, for seven to ten minutes.
Potatoes with mushrooms in sour cream in ceramic pots
Potatoes with mushrooms in sour cream are quickly, original, and simply prepared, divided into portioned pots. Ceramic cookware is ideal for baking and boiling; the taste of the dish will be harmonious and rich. An additional ingredient is fresh carrots, which will give the potatoes additional softness and tenderness.
Ingredients:
A kilogram of potatoes;
Two large onions;
Six hundred grams of champignons;
One medium carrot;
Vegetable oil;
A little green onion or dill (optional);
Four hundred grams of sour cream.
Cooking method:
Cut the potatoes into small cubes.
Finely chop the onions.
Cut the mushrooms into small pieces.
Grate the carrots.
Preheat the oven to 230 degrees.
Fry the onions and carrots together in a frying pan (about ten minutes).
Mix all ingredients evenly.
Place into pots.
Place the pots in the oven for half an hour.
Turn off the oven and let the dish sit in the cooling oven for another fifteen to twenty minutes.
When serving, sprinkle the potatoes with chopped herbs.
Potatoes with mushrooms in sour cream in a slow cooker
A slow cooker allows you to prepare an equally tasty version of potatoes with mushrooms in sour cream. It turns out to be a satisfying, yet light dish that you can occasionally spoil your family with.
Ingredients:
Half a kilo of potatoes;
Half a kilo of champignons or other mushrooms;
Large onion;
Vegetable oil;
Two hundred grams of sour cream;
Pepper (mixture of peppers), salt;
Some fresh herbs.
Cooking method:
Cut the onion into half rings.
Turn on the frying program, pour a little oil into the bowl and fry the onion without closing the lid. Frying time is seven minutes. The onion should be stirred periodically.
Cut the mushrooms into slices or quarters as desired.
Throw in the onion and fry everything together on a timer for ten minutes. Stir, add a little oil if necessary.
Cut the potatoes into cubes or slices.
Send the potatoes to the mushrooms and onions, add salt and pepper, add sour cream and stir.
Cook on simmer mode for half an hour.
If the potatoes are still damp, extend the simmering for ten to fifteen minutes.
When serving, sprinkle with chopped herbs.
Potatoes with mushrooms and chicken in sour cream “Homemade Roast”
A very tasty and even more satisfying option is potatoes with chicken in sour cream with the addition of tender chicken fillet. You need to cook the dish in a large cauldron or thick-walled pan.
Ingredients:
Six potatoes;
Two hundred grams of mushrooms;
Half a chicken breast or fillet weighing two hundred grams;
Large onion;
Medium carrot;
One hundred grams of sour cream;
One small bell pepper;
Two cloves of garlic;
Vegetable oil;
Spices, dried herbs to taste;
Some fresh herbs.
Cooking method:
Chop the onion into small cubes.
Chop the potatoes.
Cut the carrots into thin half rings or grate them coarsely.
Fry onions and carrots in hot oil.
As soon as the carrots are browned, place the potatoes in the cauldron and pour in half a glass of water.
Simmer the potatoes over low heat.
Chop the mushrooms and place them in a cauldron with potatoes and other vegetables.
Cut the fillet into small pieces.
Cut the bell pepper into thin strips or squares.
Place the chicken and peppers in the potatoes and simmer for half an hour.
Sprinkle everything with salt and seasonings, pour in sour cream and stir.
Simmer for another ten minutes.
Chop the garlic, chop the fresh herbs.
Turn off the fire.
Sprinkle the dish with garlic and herbs, let stand for ten minutes and serve.
Potatoes with mushrooms in sour cream - tricks and useful tips
- It is believed that the optimal ratio of potatoes, mushrooms and onions is as follows: for one part of potatoes you need to take half the mushrooms and a third of the onions. That is, for a kilogram of potatoes you need at least half a kilogram of mushrooms and a three-hundred-gram onion. It is not necessary to maintain such proportions; it all depends on individual taste preferences. But in any case there should be a lot of onions - it’s tastier.
- The most delicious mushrooms in combination with potatoes are porcini, chanterelles and boletuses.
- Fresh mushrooms should not be washed too thoroughly with water: they will become saturated with moisture and will fry very poorly.
- To prevent the sour cream from curdling from the high temperature in the frying pan, you need to first pour a little boiling water into it - three or four spoons.
A simple, satisfying and tasty dish that can be prepared all year round. Both fresh and frozen mushrooms are suitable for cooking. Be sure to try it, perhaps the dish may become one of your favorites!
A very simple, but tasty and satisfying dish that is very easy to prepare for lunch or dinner. This process is within the capabilities of novice cooks. Based on this simple recipe, you can prepare the dish to your taste, adding other vegetables: carrots, bell peppers, zucchini. With different mushrooms this dish will have a different taste and aroma. Well, I told and showed how to cook stewed potatoes with mushrooms and sour cream. Prepare and enjoy the result.
Ingredients:
- Potatoes - 1 Kilogram
- Mushrooms - 400-500 grams (any forest mushrooms, or champignons, or oyster mushrooms)
- Onion - 1 piece
- Garlic - 2-3 cloves (optional)
- Sour cream - 100-150 grams
- Salt - 1 teaspoon (to taste)
- Ground black pepper - 2 Pinches
- Dry aromatic herbs - 2-3 pinches (dry dill, parsley, basil, herbs de Provence - to your taste)
- Vegetable oil - 2 tbsp. spoons
Number of servings: 4-5
Cooking time: 1 hour 20 minutes
How to cook “Stewed potatoes with mushrooms and sour cream”
We peel the potatoes, cut them into fairly large pieces - maybe cubes, maybe sticks. Place the potatoes in a saucepan and add water to lightly cover the potatoes. Let it cook until half cooked, add half a teaspoon of salt when the potatoes boil.
Wash the mushrooms, chop them and, together with finely chopped onions, place them in a frying pan with vegetable oil to fry.
Add spices, chopped garlic and a pinch of salt to the fried mushrooms, mix and fry for another 2-3 minutes. Mushrooms can be fried until crusty, or only until excess liquid evaporates, it’s up to you to decide.
Every day, all housewives rack their brains about preparing dinner for the family. After all, you always want it to be fast, tasty, satisfying and to please everyone. We offer you a win-win dish of hearty potatoes with mushrooms, and even sour cream, and we’ll tell you how to quickly and tasty prepare it. So, having selected a dish that meets your requirements for you, all that remains is to please everyone at home, which we have no doubt about!
Recipe for fried potatoes with mushrooms and sour cream
Ingredients:
- potatoes (lemon) – 1.2 kg;
- wild mushrooms (honey mushrooms) – 600 g;
- onions – 2 pcs.;
- vegetable oil – 30 ml;
- pepper, salt - to taste;
- sour cream (25%) – 220 ml;
- fresh dill – 5-10 g.
Preparation
We clean the mushrooms brought from the forest and be sure to boil them in well-salted water for at least half an hour. Then place them in a colander and let them drain and cool.
Select a frying pan that is large, wide and with high sides. After pouring the oil into it, put it on the fire until it warms up completely, and then put the peeled potatoes cut into arbitrary pieces into it. Fry it until half cooked, without stirring too often, as then it will boil quickly. We cut the cooled honey mushrooms in half, but if they are very small, then we leave them whole and, together with finely chopped onions, put them in the potatoes. Sprinkle everything with pepper, salt to taste, stir with a wooden spatula and fry until the potatoes are cooked. Then add sour cream, mix again and fry it all for another 3-4 minutes. Turn off the gas, sprinkle with finely chopped fresh dill, cover with a lid and let stand for a while.
Stewed potatoes with mushrooms and sour cream
Ingredients:
- potatoes – 900 g;
- champignons (small) – 400 g;
- vegetable oil – 20 ml;
- – 20 ml;
- soy sauce – 4 teaspoons;
- onions – 120 g;
- salt, pepper - 0.5 teaspoon each;
- – 180 g.
Preparation
Peel the potatoes and cut into large cubes. Heat the vegetable oil in a frying pan and fry the potatoes in it a little, without allowing them to fry completely, set them aside from the heat.
Pour olive oil into a cast iron roasting pan and heat well. Here we put champignons cut into 2-3 parts, onions chopped into half rings, pour in soy sauce and fry everything until the mushrooms are golden. Then add potatoes, homemade sour cream and mix all the ingredients, not forgetting to add salt and pepper. Add a glass of warm water to our dish and let it simmer on low heat for about 35 minutes after boiling.
Potatoes baked with mushrooms and sour cream in the oven
Ingredients:
- potatoes – 7-8 pcs.;
- mushrooms (oyster mushrooms) – 500-600 g;
- sour cream (20%) – 450 g;
- onion – 150 g;
- Gouda cheese – 180-200 g;
- pepper and salt - to taste;
- butter – 80 g.
Preparation
Boil oyster mushrooms in salted water for 15 minutes. Place the mushrooms in a colander, and after cooling, squeeze them a little to remove excess moisture and chop them arbitrarily, but not finely.
After peeling the potatoes, cut them into thin circles. Heat the mold a little over the fire and put a piece of butter into it. Once the butter has completely melted, add the potatoes and 
Having distributed it evenly throughout the pan, sprinkle it with a little salt. We distribute the mushrooms in the next layer, and then the onion, thinly sliced into half rings and crush everything with pepper. Fill our potatoes with mushrooms with sour cream and place in an oven heated to 180 degrees. Bake the dish for 45 minutes, take out the pan, crush everything with grated hard cheese and put it back until it melts for 5-7 minutes.
Using any of the recipes presented, serve the prepared dish hot and with a glass of tomato juice.
There are many mushroom dishes. But their combination with potatoes is a culinary classic.
The combination of mushrooms and potatoes is a culinary classic.
In principle, potatoes can be cooked with any type of mushroom, with the exception of those intended for pickling. But if you process them correctly, then a very tasty dish can come out of them. The choice of mushrooms for cooking with potatoes is determined only by their availability. During the mushroom season, the range of forest products is varied. But the taste of potatoes prepared with different types will be different.
The most delicious potatoes with mushrooms will be made with boletus mushrooms, butter mushrooms and honey mushrooms, both summer and autumn. Potatoes with boletus are very tasty, but when cooked they darken, which affects the appearance of the dish, but not its taste. The rest of the year you will have to be content with frozen or dried wild mushrooms.
The most delicious potatoes with mushrooms will be made with boletus mushrooms Frozen mushrooms do not need to be completely defrosted, but they must be washed and chopped. Dry ones will have to be soaked in water or milk first, after rinsing well. Sometimes after soaking they are boiled for an additional 5-10 minutes. A very good alternative to wild mushrooms are oyster mushrooms or champignons grown under artificial conditions; they are always on sale.
Mushrooms collected in the forest or bought in a store are sorted, if necessary, cleaned and washed well. Their further preparation depends on the chosen recipe. Potatoes with mushrooms can be stewed, baked or simply fried in a frying pan.
All recipes for preparing this dish can be divided into two categories: in one, the components are prepared separately and then mixed, and in the second, all products are placed immediately in one container for cooking.
Stewed potatoes with mushrooms in sour cream (video)
A simple recipe for potatoes with mushrooms in sour cream
This is how our grandmothers prepared this dish. They baked it in a cast iron pot in a Russian oven. How delicious this food was can only be said by those who feasted on this delicacy. Unfortunately, this cooking method is not available to the vast majority of housewives. Therefore, we will prepare the dish in a saucepan or thick-walled pan on a regular stove.
Ingredients:
- 1 kg of potatoes;
- 2 onions;
- 600 g butter mushrooms, mushrooms or honey mushrooms;
- a glass of sour cream with high fat content;
- vegetable oil
How to cook:
- Fry the diced onion until it becomes transparent.
- Cut the prepared mushrooms into slices and simmer with onions until there is almost no liquid left in the saucepan.
- Add diced potatoes. Simmer until soft. If necessary, add hot water little by little to prevent the dish from burning.
- 5 minutes before readiness, add sour cream. Mix well, season with pepper and salt. Let the ingredients soak in the sour cream and turn off the heat.
- If you sprinkle the finished dish with chopped green onions when serving, it will become even tastier.
Baked potatoes with mushrooms turn out much tastier.
Potatoes with mushrooms in sour cream How to deliciously cook potatoes with mushrooms and sour cream in the oven
To make the sauce in the potatoes thick, use flour.
Ingredients:
- potatoes – 1 kg;
- champignons – 0.5 kg;
- sour cream – 1 glass;
- flour - tbsp. spoon;
- vegetable oil
How to cook:
- Cut the potatoes into large pieces. In order for it to cook completely when baking, you will have to fry it first. It should be covered with a golden crust.
- Scald the prepared champignons with boiling water and cut into large pieces.
- Mix sour cream with flour, pepper, and salt.
- We combine the products in a stewing container.
- Place in the oven, making sure to cover with the lid.
- Sprinkle the finished dish with chopped herbs.
The multicooker has long become a lifesaver for many housewives. Due to the special heat exchange regime, stewed dishes work best in it.
Potatoes with mushrooms and sour cream in the oven Recipe for cooking potatoes with mushrooms and sour cream in a slow cooker
This kitchen assistant will make the dish especially tasty and aromatic.
Ingredients:
- 5 large potatoes;
- 0.5 kg of any mushrooms, but oyster mushrooms are more suitable;
- bulb;
- 2 tbsp. spoons of butter;
- 0.5 tbsp. sour cream.
How to cook:
- Prepare the oyster mushrooms, cut them into large pieces.
- Melt the butter in a multicooker bowl and lightly fry the onion cut into rings, selecting the “Frying” mode. Without turning off the multicooker, put the onions in another bowl, and add the potatoes cut into large cubes into the bowl, mix them well with the oil.
- Place oyster mushrooms on potatoes, pour sour cream, and place onions on top. Turn on the “Extinguishing” mode by selecting a time of 40 minutes.
Potatoes with mushrooms are a hearty dish. Sour cream gives it a special softness, and in combination with butter creates a harmony of taste.
Potatoes with mushrooms in sour cream in a slow cooker (video)
Recipe for hearty fried potatoes with mushrooms and sour cream
We will fry the mushrooms and potatoes separately, combining the ingredients just before they are ready.
Ingredients:
- 6 potatoes;
- bulb;
- 200 mushrooms, boletus or champignons;
- 0.5 cups sour cream;
- 2 tbsp. spoons of butter.
How to cook:
- Cut the prepared boletus mushrooms into slices. Fry with butter until done.
- Cut the potatoes into strips. Fry in a mixture of vegetable and butter for about 15 minutes. By this time it should be browned and completely cooked through.
- Combine the ingredients together, season with salt and pepper if desired, add sour cream, stir and heat for a few minutes.
- Serve with herbs and fresh vegetable salad.
Potatoes with mushrooms can be stewed not only in a saucepan, but also in a frying pan.
Hearty fried potatoes with mushrooms and sour cream Potatoes with mushrooms and sour cream, stewed in a frying pan
This dish will be especially nutritious, since pork is added to the main ingredients.
Ingredients:
- 0.5 kg of pork, which can be replaced with chicken or veal;
- 7 medium sized potatoes;
- 200 g champignons;
- bulb;
- 0.5 cups sour cream;
- spices as desired.
How to cook:
- Fry the chopped prepared champignons and finely chopped onion for 5-10 minutes.
- Cut pork or other meat into small pieces, add to the champignons, and fry. After 20 minutes, add the diced potatoes, which we first fry separately for 5-10 minutes.
- Mix sour cream, pepper, salt with a glass of water. Pour the mixture into the dish being prepared. Add a bay leaf and simmer, covering with a lid, for about half an hour.
Champignons are the most popular mushrooms in France. These mushrooms are often added to gourmet French dishes. They are loved in Russia too.
Champignons with potatoes in sour cream How to cook champignons with potatoes, sour cream and cheese
This combination of ingredients requires baking. Oven-stewed champignons with potatoes, soaked in sour cream and covered with a delicious cheese crust are simply fantastic.
Ingredients:
- 8 large potatoes;
- 0.5 kg champignons;
- 1-2 onions;
- ½ cup of sour cream or a glass of cream, both should have high fat content;
- Art. a large spoonful of flour;
- dried herbs to your taste;
- 200 g grated cheese.
How to cook:
- We chop the onion and prepared champignons into small pieces and fry together for a quarter of an hour. They should start to brown.
- Sprinkle them with flour, stir well and heat for another 2-3 minutes.
- Cut the potatoes into cubes.
- Coat a baking dish or baking sheet well with vegetable oil. Fill it in layers with potatoes and champignons. Add some salt. Dilute the sour cream with hot water in a 1:1 ratio, add dried herbs and stir. Fans can add a minced garlic clove. If you use cream, there is no need to dilute it.
- Pour the mixture into the mold and place it in a well-heated oven for about 40 minutes.
- Sprinkle grated cheese on top of the dish and let it melt and brown.
Potatoes with champignons in sour cream (video)
Potatoes with mushrooms are a simple dish, both in terms of ingredients and cooking methods. In this case, the dish turns out not only very tasty, but also nutritious.
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