Potatoes stewed with mushrooms and onions characteristics. Step-by-step recipe for making stewed potatoes with mushrooms. Stew potatoes with champignons in a slow cooker

Stewed potatoes with mushrooms can be served as an independent full-fledged dish, or as a side dish for meat. You can use any mushrooms - fresh, dried, frozen or even pickled. Let's not waste time and prepare stewed potatoes with mushrooms.

Recipe for stewed potatoes with mushrooms

Ingredients:

• potatoes – 2 kg;
• porcini mushrooms – 350 g;
• onion – 2 pcs.;
• carrots – 1 pc.;
• garlic – 2 cloves;
• vegetable oil - for frying;
• peppercorns, bay leaf, spices - to taste.

Preparation

Peel the potatoes, wash them and cut them into small slices. Then we put it in a saucepan or cast iron, fill it with cold water and put it on the fire. Meanwhile, take the mushrooms, wash them thoroughly, dry them thoroughly and chop them into small pieces. Peel the carrots and grate them on a coarse grater. Chop the peeled onion into cubes

Now take a frying pan, pour a little vegetable oil and heat it up. First fry the onion until soft, then add the carrots, stir and continue sautéing over medium heat. At the very end, add the mushrooms and fry until all the liquid has evaporated. After this, add salt and pepper to taste and stir.

When the potatoes boil, add a bay leaf and a few peas of allspice. If you wish, you can throw peeled and washed garlic, squeezed through a press, into the pan.

As soon as the potatoes begin to become soft, add mushrooms fried with onions and carrots, mix, sprinkle with salt and spices to taste. If necessary, add a little more water, cover the pan with a lid and simmer over low heat until fully cooked, stirring occasionally. That's all, stewed potatoes with porcini mushrooms are ready!

Stewed potatoes with pickled mushrooms in a slow cooker

Ingredients:

• pickled mushrooms – 400 g;
• potatoes – 1.5 kg;
• onion – 300 g;
• cream – 200 ml;
• hops-suneli – 1 teaspoon;
• vegetable oil – 7 tbsp. spoon;
• spices - to taste.

Preparation

Cut into several parts. Peel the onions and chop them into small cubes. We wash the potatoes, peel them and cut them into cubes or large cubes. Next, pour a little vegetable oil into the multicooker bowl, turn on the device, set the “Frying” program, and as soon as the oil warms up, add the chopped onion and, stirring, fry it for 10 minutes. Then add the champignons, mix and cook together with the onions for 2 minutes.

After this, add the potatoes and leave to fry in the same mode for another 5 minutes, remembering to stir. Next, turn off the multicooker, season the dish with spices to your taste, add salt, pour in cream and thoroughly mix the contents of the bowl, close the appliance with a lid and set the “Stew” mode for 40 minutes. As soon as the ready signal sounds, immediately serve the aromatic potatoes with mushrooms in creamy sauce, garnishing the dish with fresh herbs.

Potatoes stewed with dried mushrooms

Ingredients:

Preparation

Pour boiling water over the dried mushrooms in advance and leave for several hours. Then we chop them together with the onion and sauté in lard. Chop the peeled potatoes into large slices, fry them lightly and place them together with the mushrooms in a duck pot, filling it to the top with water. Add salt, bay leaf, pepper, parsley and, covering with a lid, simmer over low heat. After about 35 minutes, the potatoes stewed with dried mushrooms are ready!

Stewed potatoes with mushrooms can act not only as a side dish, but also as a full second course. It is especially tasty with wild mushrooms, but besides them you can also use champignons or oyster mushrooms. Both fresh, dried or frozen are suitable. You can prepare it either with water (lenten version), or with meat broth or with meat. Of course, lean potatoes are not as filling as those with meat, but they are perfect as a supplement to your fasting diet.

Previously, stewed potatoes were cooked strictly in the oven. Today you can cook it on the stove, in the oven, in the microwave, or in a slow cooker. I would like to offer to your attention recipe for stewed potatoes with mushrooms in chicken broth. Potatoes prepared according to this recipe are not dry, but in gravy. If you like this kind of potato, then I think you should like the recipe.

Ingredients:

• Potatoes – 600 gr.,
• Carrots – 1 pc.,
• Chicken leg – 1 pc.,
• Onions - half an onion,
• Forest mushrooms – 200 gr.,
• Black pepper,
• Salt,
• Vegetable oil.

Stewed potatoes with mushrooms - recipe

First you need to prepare the broth. For these purposes, you can use any part of the chicken, be it legs, giblets, drumsticks or wings. Place chicken in boiling water. Add spices, salt, and add 1-2 bay leaves for flavor. Cook the broth for 20 minutes. While it is cooking, you can start preparing the vegetables. Wash the potatoes. Peel off the skin. Cut into medium sized slices.

Cut the washed and peeled carrots into slices.

Remove the ham from the broth.

After this, transfer the prepared vegetables to the pan. Stir.

While the potatoes are cooking, prepare the mushrooms. Whatever mushrooms you use, you need to fry them before adding them to the potatoes. Fresh forest mushrooms are always used boiled. They are fried fresh, but dried wild mushrooms must first be soaked in hot water. Peel the onions. Cut half the onion into small cubes.

Fry, stirring in vegetable oil for 1-2 minutes.

After this, place the mushrooms in the pan. Stir immediately.

Fry them for 7-10 minutes until excess liquid evaporates. Separate the meat from the bones of the boiled chicken leg. Cut the meat into small pieces.

Add meat and mushrooms to potatoes.

Stir and taste to see if there is enough salt. If necessary, add salt and water. Cover the pan with a lid and simmer for another 5 minutes.

Stewed potatoes with mushrooms and chicken served hot with salads. Bon appetit. It turns out no less tasty.

Stewed potatoes with mushrooms. Photo

Now is the mushroom picking season. I offer a recipe for a delicious and satisfying dish with mushrooms that won’t take much time to prepare. This dish is also suitable for vegetarians or people on fasting (in this case there is no need to add butter).

Stewed potatoes with mushrooms do not lose their taste even the next day and remain just as tasty and aromatic.

Taste Info Potato main courses / Stewed potatoes

Ingredients

• Forest mushrooms – 400 g;
• Potatoes – 1 kg;
• Onion – 1 pc.;
• Carrots – 1 pc.;
• Bell pepper – 1 pc.;
• Ground black pepper - to taste;
• Salt - to taste;
• Sunflower oil – 3 tbsp. l.;
• Ground paprika - to taste;
• Butter - 25 g;
• Ground bay leaf - a pinch.

How to cook stewed potatoes with wild mushrooms

Prepare the mushrooms, peel and wash them, soak them in water with 1 tsp. salt and leave it aside. Then peel the potatoes and cut them into small cubes.

Wild mushrooms must first be boiled and then lightly fried. I took already prepared ice creams (so I only had to defrost them). You can, of course, use store-bought champignons or any other mushrooms of your choice. It is best to simply fry the champignons before cooking. If the mushrooms are very large, chop them.

Mix potatoes with mushrooms in a saucepan and add water. There is no need to pour enough water to cover the potatoes, otherwise the stewed potatoes will end up being too runny. Leave a couple of centimeters on top without water.

Salt and pepper the mixture to taste. Add ground or whole bay leaf. Mix everything and simmer over low heat for 20 minutes.

Meanwhile, grate the carrots on a coarse grater and fry in sunflower oil.

Then add the diced bell pepper to the carrots and mix.

Chop the onion and add to the rest of the vegetables. Fry everything a little until the onion starts to turn golden.

Add the fried vegetables to the potatoes and mix well.

Then add butter (or cream).

And simmer for another 20 minutes until done. Be sure to check the potatoes for taste and add salt if necessary.

Teaser network

Potatoes stewed with mushrooms are ready.

Potatoes stewed with mushrooms in sour cream in a frying pan

You can cook stewed potatoes with mushrooms directly in a deep frying pan. It will also turn out delicious, and it will take even less time to prepare. Except for what you need to boil the mushrooms. Prepare this dish with champignons or oyster mushrooms - it will be very quick; by the way, oyster mushrooms are the most suitable variety for it.

Ingredients:

• Potato tubers – 1 kg;
• Champignons or oyster mushrooms – 0.5 kg;
• Sour cream or heavy cream – 0.4 kg;
• Onion – 60 g (this is 1 large);
• Oil (sunflower) – 60–70 g;
• Spices (ground pepper mixture, bay leaf), salt - to taste

Cooking method:

1. Fry the peeled, washed and cut into strips potatoes in sunflower oil. We'll add a little salt and let it brown. Keep the frying pan on medium heat. There should be quite a lot of oil.
2. Now let's put the chopped onion on it (in half rings).
3. After the onion has softened, add the prepared mushrooms. If they are wild, they must first be boiled, and the champignons and oyster mushrooms must only be cut into slices. Fry our dish again for 3-5 minutes.
4. Now add sour cream, spices, add salt, close the lid, reduce the heat, simmer for 10 minutes, until cooked.

Stewed potatoes with mushrooms in sour cream served hot with fresh vegetables.

Stewed potatoes with mushrooms and onions in the oven in a pot

This dish will decorate any holiday table. These potatoes with mushrooms are also good for Sunday lunch. But it will be difficult to cook it every day due to the long cooking time.

However, stewed potatoes with mushrooms in the oven are worth the trouble. After all, it turns out tasty and satisfying.

For this recipe, it is good to use porcini mushrooms or add them to other varieties of dried porcini mushrooms. If you don't have them, you can add mushroom seasoning.

This recipe will require an oven and 3-4 baking pots for our quantity of ingredients.

Ingredients:

• Potato tubers – 0.3 kg;
• Mushrooms – 0.3 kg;
• Cream – 0.2 kg (fat);
• Onion – 60 g;
• Vegetable oil – 80 g;
• Hard cheese – 0.12 g;
• Broth – 0.2 l;
• Spices and salt are at your discretion.

Cooking method:

1. In this recipe we will need to stew potatoes with mushrooms in the oven. Also, we will need portioned pots, we will stew in them and serve the dish on the table. We will roughly divide the entire cooking process into three parts.
2. In the first part we will prepare all the ingredients. First, peel and wash the vegetables and mushrooms.
3. Cut the potatoes into strips, chop the onion into very thin rings or small cubes.
4. We will cut the champignons and oyster mushrooms into plates, and we will cut and boil the forest mushrooms.
5. Grate the hard cheese (preferably a fine one).
6. Now let's move on to the second part. Fry the onion until soft, add the mushrooms. Let our mixture simmer (until the mushrooms change color and become soft) and place in a bowl.
7. Separately, fry the potatoes, a light golden crust should appear on them (this is half-ready), now the straws need to be salted and peppered. Set aside in another bowl.
8. Let's start collecting pots. Place half the mushrooms on the bottom, top with salt, spices and 1/3 of the cream. Next, add all the potatoes again, spices and 1/3 of the cream.
9. The top layer is mushrooms, and on them is the remaining sour cream, and on top is grated cheese.
10. Now fill each pot a quarter full with broth, close it and put it in the oven over medium heat (about 180 C). We will bake for 40–45 minutes.

Potatoes stewed with meat and mushrooms

It turns out very tasty and satisfying if you cook potatoes with mushrooms and pork. This is one of my favorite mushroom recipes.

We will cook in a frying pan with a thick bottom. This dish is good to serve hot, it is perfect for every day, it will help you out when unexpected guests appear, and it can easily go as a hot item on the holiday table.

Ingredients:

• Potatoes – 0.4 kg;
• Pork – 0.5 kg (it is better to take trimmings with fat);
• Mushrooms – 0.3 kg;
• Onion – 60 g;
• Sour cream – 60 g;
• Broth – 0.2 l;
• Spices and salt are at your discretion.

Preparation:

1. First, let's clean and prepare the vegetables. Cut the potatoes into cubes (medium size) and the onion into half rings. Mushrooms (preferably champignons) in plates. Mix the meat with salt and spices and let it sit for a little while.
2. Now fry the onion in a frying pan with oil, add mushrooms to it, fry until the onion is golden brown.
3. Separately, fry the pork until golden brown. When it is golden brown, but not ready, add onions and mushrooms, potatoes, sour cream and broth (there should be half of the mixture in the frying pan). Now close the lid and simmer. We will need low heat and 30-40 minutes until done. About 10 minutes before the end of cooking, taste for salt and spices; perhaps you need to add more salt or pepper.
4. During simmering, do not forget to stir every 10-15 minutes.
5. Serve hot, divided into portions, with fresh or pickled vegetables.

Cooking tips:

• Wild mushrooms must be boiled, and to make them tastier, add salt, a few peppercorns and a bay leaf to the cooking water. When the mushrooms are cooked, rinse them thoroughly under cold running water.
• There is no need to boil the champignons, but they must be fried with onions, they are much tastier.
• Oyster mushrooms cook quickly, so they should be added to the dish at the end of cooking. And yet, they are washed very carefully, they are very brittle.
• If you are preparing stewed potatoes with frozen mushrooms, be sure to defrost them. Do this slowly and don't put them in water, let them melt on their own. Let the water drain well, and then be sure to rinse the mushrooms.
• You can also cook stewed potatoes with pickled mushrooms. Just put less spices and use marinade for pouring (you will like it).
• Stewed potatoes with dried mushrooms are very tasty. But to prepare it, you must first soak the mushrooms in cold water and then boil it in it. After which they need to be washed thoroughly.
• Dried mushrooms, especially white mushrooms, greatly improve the taste and aroma of potatoes. Try grinding them into flour and using them with seasonings.

It's hard to imagine a simpler and more accessible dish than this. And, let's add, a more favorite one. When a housewife is thinking about what to quickly cook for dinner, it’s often stewed potatoes that pop up in her head.

Adapted for Lent: stewed potatoes with mushrooms

The most popular, of course, is stewed potatoes with meat. But with mushrooms it also always turns out to be an A+. An additional advantage of the food is that it is great for fasting meals.

How to cook lean stewed potatoes with mushrooms? Let's take a look at the cooking process one by one. We start with potatoes.

We clean it, cut it into cubes (about two by two centimeters), move it into a suitable container, fill it with water so that it barely covers it, add salt, and put it on the fire. It will have to cook for ten minutes.

During the cooking process, add bay leaves and peppercorns.

Now mushrooms. Wash them too, dry them, cut them into pieces like potatoes.

Finely chop the peeled and washed carrots. You can grate it, but the first option is preferable.

We do the same with the onions, that is, we clean and finely chop.

Now combine the mushrooms and vegetables and fry them in a frying pan in which the vegetable oil has been preheated. First - the onion, after three minutes it will become soft, add the carrots, after another five minutes - the mushrooms. Fry everything together until there is no liquid left. The roast must be salted and peppered.

While we were working on vegetables, the potatoes were sufficiently cooked, so we immediately added mushrooms, vegetables and chopped garlic to them.

If almost all the water has boiled away, you can add a little boiling water and taste for salt; if necessary, add pepper or your other favorite seasonings and let simmer with the pan closed over low heat for another five minutes so that all the ingredients “make friends” with each other.

Well, that's it. The description of the traditional recipe for this Lenten dish is complete. Enjoy your meal!

Stew potatoes with champignons in a slow cooker

If you are the happy owner of a new multicooker, the process of stewing potatoes with mushrooms will be even less tiring for you: she, the kitchen assistant, will do everything. The peculiarity of preparing dishes in a slow cooker is that the ingredients are not stewed, but rather simmered, as in a Russian oven, and all the nutrients, since they are carefully sealed, remain awaiting the eaters without evaporating during the cooking process.

Ingredients:

• One and a half kilograms of potatoes (the weight of one tuber is approximately 150 grams, which means 9 potatoes);
• 350 grams of champignon mushrooms;
• Two onions;
• 50 grams of vegetable oil;
• Spices for potatoes in a bag,
• Fresh dill - several sprigs.

Cooking time – 50 minutes.

Calorie content will be 175 Kcal per 200 gram serving.

Wash and peel the vegetables and mushrooms and chop the onion as usual.

Turn the multicooker on to “Fry”, pour oil into the bowl; When it’s hot, add the onion and fry until it becomes translucent.

Cut the mushrooms into fairly large slices, add them to the onion, sprinkle with seasoning, and let them simmer for a few minutes.

Quickly chop the potatoes and add the potato cubes to the onion-mushroom mixture.

Mix everything, taste it, add spices if necessary and pour a glass or two of water (depending on whether you like more or less liquid in stewed foods).

Now the multicooker needs to be set to “Stew”. In principle, you can choose the time yourself - twenty minutes is enough, but the 40 minutes specified in the program can be stewed.

Sprinkle the stewed potatoes divided into portions with dill.

Potato slices with mushrooms and cheese baked in the oven

This recipe is higher in calories, but also much tastier. If you are fasting, but your loved ones are not, please them with this dish.

Ingredients:

• Standard size potatoes - one kilogram;
• Onion - two large heads;
• Any mushrooms - half a kilogram;
• Low-fat sour cream - 200 grams;
• Cheese - 200 grams;
• Butter – 75 grams;
• A set of fragrant herbs, salt, allspice;
• Sunflower oil – 75 grams (for frying mushrooms).

Cooking time: 1 hour 40 minutes.

The dish contains only 120 Kcal. per 100 grams.

Generously coat the baking dish with butter. Cut the washed, peeled potatoes into slices 3 millimeters thick and place in a mold.

Distribute the onion cut into half rings evenly over the potatoes.

Fry the mushrooms cut into slices using butter and distribute them over the onions.

Lightly whisk the sour cream with spices, add salt, pour over the mushrooms, and level the filling with a spoon.

All that remains is to cover our “work” with grated cheese and roast it in the oven for 30-40 minutes (preheat it to 200 degrees).

We guarantee: it will turn out very beautiful, fragrant and tasty.

1. Potatoes with mushrooms in a slow cooker without the stage of frying the food in vegetable oil are suitable even for strict fasting. Simply layer potatoes, mushrooms and onions in a slow cooker and simmer;
2. For stewing, always choose crumbly potatoes: they will give the dish a puree quality;
3. Champignons can be replaced with other fresh mushrooms, you can also use fresh frozen, dried, pickled;
4. All dishes presented are self-sufficient, but can, if desired, be used as a side dish for meat;
5. To reduce the calorie content of the last dish, you can replace sour cream with low-fat kefir, and butter with vegetable oil.

Have a pleasant experience cooking these dishes and, of course, great pleasure from eating them!

Stewed potatoes with mushrooms is a traditional combination of Russian cuisine. This dish can be prepared easily and quickly, it is very satisfying and inexpensive. There are several variations of preparation, each of which has its own characteristics.

How to stew potatoes?

Stewed potatoes with mushrooms is a nutritious and easy to prepare recipe. Consists of just a few ingredients, which allows you to prepare it almost any day.

1. The classic version uses potatoes, mushrooms, salt and spices. You can diversify the taste of the dish by adding other products.
2. Mushrooms must be edible; conditionally edible ones cannot be used.
3. The ingredients go perfectly with meat, vegetables, and sour cream.
4. Forest mushrooms are pre-boiled, with the exception of champignons.

How to stew potatoes with champignons?

Champignons are unique mushrooms that are available in supermarkets all year round, because they are the most common and inexpensive, and at the same time bring great benefits to the human body. They are rich in vitamins and macroelements; in addition, this product is rich in protein, which is necessary for the human body.

Ingredients:

• potatoes – 6 pcs.;
• champignons – 250 g;
• onion – ½ pcs.;
• sunflower oil – 30 ml;
• greens, salt.

Preparation

1. Cut the mushrooms into thin slices.
2. Finely chop the onion.
3. Pour oil into a saucepan, add onion and sauté.
4. Add the mushrooms, fry, add 50 ml of water to simmer a little.
5. Roughly chop the potatoes. Send it to the mushrooms, stir and add salt. Fry for 10 minutes.
6. Cover with a lid and cook for at least 15 minutes.
7. Sprinkle with herbs when the lean potatoes with mushrooms are ready.

Stewed potatoes with frozen mushrooms

Frozen mushrooms can be used as an alternative to fresh ones, because freezing preserves a considerable part of the beneficial elements. Stewed potatoes with mushrooms in a frying pan turns out quickly and without extra effort. This dish can be served as a separate dish or as a side dish for meat.

Ingredients:

• potatoes – 5 pcs.;
• frozen chanterelles – 300 g;
• onion – 1 pc.;
• sunflower oil – 30 ml;
• salt.

Preparation

1. Chop the onion and fry in a hot frying pan.
2. Add frozen mushrooms. Fry until all the liquid has evaporated.
3. Then place the potatoes cut into slices into the frying pan, add salt and simmer for 20 minutes.

Stewed potatoes with dried mushrooms

When there is a large harvest of mushrooms, it is not always possible to use everything at once. In this case, it is possible to dry them and cook delicious potatoes in winter. Mushrooms must be prepared in advance by soaking them in water the day before. Stewed potatoes with dry mushrooms come out very aromatic and appetizing.

Ingredients:

• potatoes – 4 pcs.;
• dried mushrooms – 150 g;
• onion – 1 pc.;
• sunflower oil – 30 ml;
• salt.

Preparation

1. Boil the swollen mushrooms for 20 minutes. Strain.
2. Chop the onion into quarters and sauté in vegetable oil.
3. Add mushrooms and cook until golden brown.
4. Add diced potatoes to the frying pan and add salt. Simmer for 20 minutes.

Stewed potatoes with meat and mushrooms

Mushrooms go well with various meat products. and mushrooms - a universal, simple, dietary recipe. This dish is easy to prepare, it is satisfying with excellent taste, and it is also rich in protein, an essential “building” element for the human body.

Ingredients:

• chicken breast – 500 g;
• potatoes – 1 kg;
• honey mushrooms or champignons – 400 g;
• onions – 2 pcs.;
• carrots – 1 pc.;
• sunflower oil – 30 ml;
• greens, salt.

Preparation

1. Cut the breast fillet into small pieces. Add salt.
2. Peel and chop the vegetables.
3. Cut the potatoes into cubes, cut the champignons into several pieces. Wild mushrooms must be boiled for 15 minutes. There is no need to boil the champignons.
4. Heat a saucepan and lightly fry the chicken.
5. Add onion to the meat, stir and add carrots. Fry for 5 minutes.
6. Add the potatoes to the chicken and vegetables, stir, fry a little and pour in 100 ml of hot water. Cover with a lid and simmer over low heat for 15 minutes.
7. Lastly, add the mushrooms, add salt and leave covered for 20 minutes until fully cooked.

Stewed cabbage with mushrooms and potatoes

Among the wide variety of variations in preparing dishes from available ingredients, the recipe for stewed cabbage with pickled mushrooms and potatoes stands out. If necessary, you can add tomato sauce, which will make the taste of the finished dish a little more interesting. Tasty and filling, good for Lent.

Ingredients:

• cabbage – 1/2 head;
• potatoes – 6 pcs.;
• onion – 1 pc.;
• pickled champignons or honey mushrooms – 300 g;
• sunflower oil – 30 ml;
• salt, spices.

Preparation

1. Heat the oil. Cut the potatoes into large cubes. Send to the frying pan.
2. Peel and chop the onion. Turn the heat to medium, add the vegetable.
3. Drain the liquid from the mushrooms and add to the rest of the ingredients. Stir. Fry for 10 minutes.
4. Finely chop the cabbage and add after the mushrooms. Add some salt and pepper. Cook covered for at least 25 minutes.
5. Stewed potatoes with pickled mushrooms and cabbage come out incredibly flavorful.

Stewed potatoes with mushrooms in sour cream

Stewed is an easy and nutritious dish to prepare. You can eat it throughout the year. When stewing, the potatoes will become soft and absorb the aroma of onions, sour cream and mushrooms. Potatoes prepared in this way are not a shame to serve on a ceremonial table.

Ingredients:

• onions – 2 pcs.;
• frozen champignons – 400 g;
• potatoes – 1 kg;
• low-fat sour cream – 150 g;
• sunflower oil – 30 g;
• salt.

Preparation

1. Coarsely chop the onion and sauté until transparent.
2. Next send the champignons.
3. Cut the potatoes into small pieces. Add salt and add to mushrooms. Mix carefully and simmer covered for 20 minutes.
4. When the potatoes soften, add sour cream, stir and leave on low heat for 3 minutes.
5. Stewed potatoes with mushrooms are ready after 10 minutes of infusion.

How to stew potatoes in the oven?

It turns out tasty and easy to prepare. Cooking takes a minimum of time because you only need to prepare the products and put them in the mold. This dish can be consumed during fasting or for vegetarians. It does not contain animal products.

Ingredients:

• potatoes – 1 kg;
• carrots – 1 pc.;
• boletus - 300 g;
• vegetable oil – 30 g;
• salt.

Preparation

1. Coarsely chop the potatoes.
2. Grate the carrots. Add to potatoes and stir.
3. Chop the mushrooms. Fry for 15 minutes.
4. Grease the pan with oil, place all the ingredients, add salt and bake in the oven (220°C) for the first 15 minutes. Stir, lower the temperature to 180°C and cook for another 40 minutes.

Stewed potatoes with mushrooms in a cauldron

Stewed potatoes with mushrooms and onions cooked in a cauldron are tastier thanks to the thick walls of the dish and a tightly closed lid. In this cooking method, the products simmer in their own juice, absorbing each other’s aroma. The recipe does not involve using a large amount of oil, which is very useful.

Ingredients:

• honey mushrooms or porcini mushrooms – 300 g;
• potatoes – 0.5 kg;
• onion – 1 pc.;
• sunflower oil – 15 ml;
• salt.

Preparation

1. Wash wild mushrooms and cook for 25 minutes.
2. Add oil to the cauldron and add the boiled mushrooms. Fry a little.
3. Chop the onion and potatoes and add them to the mushrooms. Add salt, cover tightly with a lid and simmer over low heat for 30 minutes. The stews come out aromatic and tasty.

How to stew potatoes in a slow cooker

Dishes in a slow cooker are prepared in a short time. Most recipes require placing food in a bowl of kitchen appliances and turning on the desired mode. with mushrooms in a slow cooker is one of these recipes. The bowl is made of non-stick coating, which prevents food from burning during cooking.