How to cook potatoes with mushrooms in sour cream

In fact, not everyone knows how to cook potatoes with mushrooms in sour cream, using improvised household appliances for this: a slow cooker, stove or oven. If the technology is broken, then the dish turns out to be too dry, sometimes even burnt, but more often frankly raw. Delicious and fragrant potatoes with mushrooms in sour cream will turn out only if you follow all the rules for its preparation. And a properly selected recipe for potatoes with mushrooms in sour cream will help to do this, which can be found in the selection presented on the page. Look carefully at the product layouts, evaluate the complexity of each dish. This will help you choose the best recipe for potatoes with mushrooms with sour cream for everyday use in the home kitchen.

Potatoes with mushrooms and sour cream in the oven

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• 500 g mushrooms,
• 5 pcs potatoes,
• 1-2 onion heads
• 1 Art. tablespoon butter,
• 1 / 2 a glass of sour cream,
• the rest is to taste.

Potatoes with mushrooms and sour cream are prepared in the oven as follows: rub the inner walls of the pot with garlic, put pieces of butter, fresh mushrooms, coarsely chopped potatoes and mixed with chopped onions on the bottom, pour sour cream on top. Close the pot with juicy bread and bake in a well-heated oven.

Potatoes with mushrooms in sour cream in the oven

The ingredients for cooking potatoes with mushrooms in sour cream in the oven are the following products: 

• Potatoes 400 g
• Mushrooms 200 g
• Sour cream 200 g
• Onion 1 head
• Salt to taste
• Pepper black ground to taste
• Vegetable oil for frying

1. To prepare this recipe, we need – potatoes, champignons or any other mushrooms that you like, onions, sour cream, salt and your favorite spices. We will bake potatoes with mushrooms in the oven.
2. Peel potatoes, cut into thin circles. Peel the onion, wipe the mushrooms with a damp cloth. Do not wash mushrooms with water – they quickly absorb moisture and become watery. Finely chop the mushrooms and onions, fry in vegetable, olive or butter for 5-7 minutes.
3. Grease a baking dish with butter or vegetable oil. Lay out a layer of potatoes.
4. Put fried mushrooms with onions on potatoes. Salt, season with spices. Drizzle with sour cream. If the sour cream is too thick, it can be diluted with milk or cream.
5. Repeat all layers until the mold is full and all the ingredients are gone. Drizzle with sour cream. Preheat the oven to 180 degrees.
6. Bake at 180 degrees for 40 minutes. Based on the time and temperature of baking, be guided by your oven, it may differ from that indicated in the recipe. Potatoes with mushrooms in sour cream cooked in the oven, garnish with fresh herbs before eating. Enjoy your meal!

Potatoes with mushrooms stewed in sour cream in a slow cooker

For 750 g potatoes

• 500 g fresh mushrooms,
• 1-2 onion heads
• 1 / 2 a glass of sour cream,
• 3 Art. spoons of butter.

Potatoes with mushrooms stewed in sour cream are prepared as follows: scald peeled and washed fresh mushrooms with boiling water, chop and fry in a pan along with chopped onions. Peeled potatoes cut into slices, fry and put together with fried mushrooms in a saucepan, pour water to the level of the top layer, add salt, bay leaf, pepper, 1-2 branches of parsley and, covering the pan with a lid, simmer for 25-30 minutes. Put 1/2 cup of sour cream in stewed potatoes with mushrooms.

Potatoes prepared in this way with mushrooms in sour cream in a slow cooker retain their freshness longer. The algorithm of actions is similar to the one described above, but you need to choose the right cooking mode.

When serving, remove the parsley branches and bay leaf, and sprinkle the potatoes with chopped herbs. Stewed potatoes can also be cooked with dried mushrooms. In this case, the mushrooms must first be boiled, chopped, and then fried together with onions.

Recipe for mushrooms stewed with potatoes in sour cream

In order to cook mushrooms stewed in sour cream with potatoes according to this recipe, you need:

• 10 potato tubers,
• 600 mushrooms,
• ½ cup sour cream
• 2 heads of onion,
• 70 g of vegetable oil,
• salt
• pepper,
• greens.

Cooking method.

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Mushrooms in a pot with potatoes in sour cream

The ingredients for cooking mushrooms in a pot with potatoes in sour cream are the following products:

• 500 g zucchini,
• 500 g potatoes,
• 100 g champignons,
• 100 g cheese,
• ½ cup sour cream
• 50 ml of vegetable oil,
• 2 eggs
• 1 bunch of dill and parsley,
• salt.

Cooking method.

1. Grate the cheese on the grater.
2. Wash the greens of dill and parsley, chop.
3. Peel potatoes, wash, cut into strips and fry in vegetable oil until tender.
4. Wash the zucchini, cut into slices, bake in the oven.
5. Rinse mushrooms, peel, chop coarsely.
6. Put potatoes, zucchini, mushrooms in layers in a baking pot.
7. Salt and grease each layer with mayonnaise.
8. Top with eggs, sprinkle with cheese.
9. Put the mushrooms in a pot with potatoes in sour cream in an oven preheated to 180 ° C for 15 minutes.

When serving, sprinkle the dish with parsley and dill.

Potatoes with mushrooms in a pot with sour cream

Ingredients:

• 400 g white mushrooms,
• 5 potato tubers,
• 2 carrots,
• 1 onion,
• 100 g of butter,
• 50 g sour cream,
• 1 bunch of parsley and dill,
• pepper,
• salt.

The method of cooking potatoes with mushrooms in a pot with sour cream is not complicated, but it requires attention to the preparation of products.

Wash mushrooms, cut into slices. Onion peel, wash, cut into half rings. Wash parsley and dill, finely chop.

Wash potatoes and carrots, peel, cut into slices, put in a pot, add mushrooms, onions, 50 g of butter, sour cream. Salt the mixture, pepper, put in an oven preheated to 180 ° C for 15 minutes, put the remaining butter. Cook for another 10-15 minutes.

Mushrooms in a pot with potatoes, baked in sour cream, sprinkle with dill and parsley when serving.

Potatoes with mushrooms in the oven with sour cream

Ingredients for potatoes with mushrooms in the oven with sour cream are the following products:

• 500 g frozen cauliflower
• 5 pcs potatoes,
• 150 g champignons,
• 100 g cheese,
• 2 tablespoons of vegetable oil,
• 1 onion,
• 1p sour cream,
• 1 bunch of dill and parsley,
• salt.

Cooking method. Onion peel, wash, cut into rings. Peel potatoes, cut into cubes. Wash and chop dill and parsley. Rinse the mushrooms, peel, coarsely chop, fry together with onions in vegetable oil. Grate the cheese.

Put potatoes and cauliflower in a baking pot, add champignons, onion and salt, pour all this over with sour cream. Place in an oven preheated to 150 ° C for 20 minutes, then sprinkle with cheese and bake for another 5 minutes. When serving, sprinkle with dill and parsley.

Potatoes with mushrooms and sour cream in a slow cooker

This dish of potatoes with mushrooms and sour cream in a slow cooker is prepared quickly, is simple and has a minimal set of products used.

• Mushrooms – 500 g
• Potatoes – 8 pcs.
• Onions – 1 pc.
• Butter – 50 g
• Salt, sour cream, black pepper, parsley to taste

Fry the chopped onion in butter in a frying pan until golden brown, then transfer it to the cooking bowl of the multicooker. Add mushrooms cut into quarters, potatoes cut into large cubes and pour 2 cups of sour cream (slightly diluted with water).

Add salt, pepper and set the timer for 40 minutes in the STEW mode. Before serving, garnish the potatoes with mushrooms with parsley.

Potatoes with mushrooms cooked in a slow cooker with sour cream acquire a unique taste.

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How to stew mushrooms with potatoes in sour cream with cheese

The ingredients from which mushrooms with potatoes in sour cream with cheese are prepared are the following products:

• Xnumx dried mushrooms,
• 5 potato tubers,
• 2 carrots,
• 1 onion,
• 50 g of butter,
• 20 ml of vegetable oil,
• 50 g sour cream,
• cheese,
• pepper,
• salt.

Before stewing mushrooms with potatoes in sour cream, peel, wash and cut the onion into half rings. Wash potatoes and carrots, peel and cut into slices. Soak mushrooms in water. Grate the cheese.

Put potatoes on a baking sheet, add mushrooms, onions, sour cream, salt and pepper. Bake 40 minutes. Add butter, put cheese on top. Cook for 10 more minutes.

Recipe for fried potatoes with mushrooms in sour cream in a pan

It is not a secret for a good housewife how to cook potatoes with mushrooms in sour cream in a pan, for this you will need:

• 8 potato,
• 3 bulbs
• 1 bowl of fresh, peeled mushrooms
• 1 st. a spoonful of fat
• 200 g sour cream,
• salt
• pepper.

Fried potatoes with mushrooms in sour cream will turn out delicious if you boil pre-peeled and chopped mushrooms in salted water with spices. Then remove the mushrooms, let the water drain, put in a frying pan with heated fat and fry in a frying pan. Peel potatoes, wash, cut into slices and fry in fat. By the end of frying, salt, mix with fried mushrooms and fried onions, pour over sour cream and simmer for 10 minutes. According to this recipe for fried potatoes with mushrooms in sour cream, you get just a great dish for the everyday table.

Baked mushrooms in sour cream with potatoes

• 800 g potatoes,
• 400 g fresh mushrooms,
• 2 bulbs
• 60 g butter,
• 50 g cheese,
• 500 g sour cream,
• 30 g green,
• bell pepper,
• salt
• Bay leaf.

In order to cook baked mushrooms in sour cream with potatoes, you need to cut the potatoes into cubes, boil in salted water, put on a greased frying pan. Mushrooms cut, pre-boiled, then fry together with onions, combine everything with sour cream. Pour sauce over potatoes, sprinkle with grated cheese, drizzle with melted butter and bake. Serve hot baked mushrooms in sour cream with potatoes, sprinkle with herbs on top.

Potatoes with mushrooms in sour cream in a slow cooker

In order to cook potatoes with mushrooms in sour cream in a slow cooker, you will need the following ingredients:

• 500 g potatoes,
• 300 g champignons,
• 1 onion,
• 1-2 tbsp sour cream
• 1 stack water,
• salt, spices, herbs – to taste.

Preparation:

Cut all foods into cubes. On the “Baking” mode, fry the onion and mushrooms until all the liquid has evaporated and a golden crust appears. Add potatoes, pour sour cream with water, salt and pepper to taste and close the lid. Set the “Pilaf” mode.

How to fry potatoes with mushrooms in sour cream

Those who find the classic version boring can try this recipe, which is complemented by delicious sour cream. In this case, the taste of potatoes and the unique aroma of porcini mushrooms are complemented by tender sour cream, which serves as an excellent sauce.

Before frying potatoes with mushrooms in sour cream, you need to prepare all the products:

• Potatoes – 200 g;
• White mushrooms – 100 g;
• Sour cream of any fat content – 50-70 g
• Vegetable oil;
• Специи

For cooking, fry the potatoes.

Mushrooms can then be added immediately to the semi-finished vegetable. But if you want to achieve a golden crust, it is better to fry them separately. At the same time, porcini mushrooms should be laid out only on a hot pan, and in the process of cooking they should never be stirred often, otherwise they will let the water go and turn out to be stewed, not fried. Also, the first couple of minutes it is better not to touch them at all.

When ready, the ingredients are mixed, salted and poured with sour cream. After two minutes of stewing, everything is ready. Serve garnished with chopped herbs.

Boiled potatoes with mushrooms in sour cream

• 12 medium sized potatoes
• 1 st. oil spoon,
• 2 st. spoons of sour cream,
• bouillon,
• greens of dill.

For the stuffing:

• 1/2 herring,
• 5 dried mushrooms,
• 1 onion,
• boiled potatoes,
• 1/2 st. tablespoons butter or vegetable oil,
• sour cream,
• ground pepper.

[“wp-content/plugins/include-me/goog-left.php”] Boiled potatoes with mushrooms in sour cream are prepared as follows: peel and rinse the vegetable, cut off the tops, scrape the middle and fill with minced meat. Then, from one end, cover each potato with a cut off top, and trim the other end so that the potato can be placed. Put the potatoes in a pan in one row, put a piece of butter on each, add the broth, pour a little sour cream and bake in the oven until the potatoes are soft. When serving, put boiled potatoes with mushrooms on a dish, sprinkle with dill, pour around with sour cream juice, in which the potatoes were baked.

Preparation of minced herring with mushrooms: soak the herring, remove the bones, chop, add finely chopped and fried boiled mushrooms in fat, mashed potatoes made from scraped potato cores, add a boiled or raw egg (optional), fried onions, a couple of tablespoons of sour cream , ground pepper, mix everything – and the minced meat is ready.

Instead of minced herring with mushrooms, potatoes can be stuffed with minced meat from boiled meat or boiled dried mushrooms.

The recipe for “potatoes with mushrooms in sour cream” can be diversified by adding your own additional ingredients. Enjoy your meal!

 Mushrooms with potatoes in sour cream in a saucepan

• 500 g of spring rows (or morels),
• 1 onion,
• 1 kg fresh potatoes,
• ½ cup fresh peas
• 3 st. spoons of vegetable oil,
• 2–3 tbsp. spoons of sour cream
• water,
• salt
• dill,
• parsley.

In order to cook mushrooms with potatoes in sour cream in a saucepan, you need to do the following:

1. Peeled and washed mushrooms cut into pieces and put in a saucepan, stew in vegetable oil along with chopped onions. Add small peeled potatoes and a little water (or broth), salt and simmer for 10-15 minutes under the lid.
2. Then add young peas and simmer until tender. (Overripe peas should be stewed at the same time as potatoes.) A few minutes before the end of stewing, pour in sour cream. When serving, sprinkle the dish with chopped herbs.
3. Serve a green salad as a side dish, either from cucumbers or radishes.

Potatoes with mushrooms in sour cream in the oven

Ingredients:

• Potatoes – 5 pcs,
• Mushrooms – 400 g,
• Sour cream – 250 ml,
• Butter – 70 g,
• Onion – 1 pcs,
• Cheese – 300 g
• Salt and pepper – to taste
• Flour – 1 tablespoons

Potatoes with mushrooms in sour cream in the oven are prepared as follows: they must be washed, but not peeled, then cut off the top, or cut in half (lengthwise). Peel the pulp from the potatoes with a dessert or teaspoon, so that the sides and bottom are 5-7 mm thick. Put the finished potatoes in cool water (so that it does not darken and discard excess starch).

Preheat the oven to 200 degrees.

Prepare mushroom julienne. Dissolve 70 g of butter in a frying pan, put 400 g of finely chopped champignons into it. While stirring, wait until the mushrooms give juice and settle. Add a finely chopped onion, add half a tablespoon of flour – to thicken. Mix thoroughly.

After making sure that the flour has dispersed evenly, pour in 250 ml of sour cream. Lightly salt, pepper and simmer the resulting mixture until the sour cream thickens.

Put potatoes (kokotnitsy) on a baking sheet, shaking water out of it. Add a few grains of salt and pepper to each potato. Put mushrooms stewed in sour cream in potatoes, distribute evenly over the entire potato.

Put the stuffed potatoes into the preheated oven. After 15 minutes, remove the baking sheet and sprinkle the potatoes with mushrooms with cheese. Place the tray in the oven for another 20 minutes.

Recipe for fried potatoes with mushrooms and sour cream

Composition:

• canned mushrooms – 300 g,
• bacon – 70 g,
• potatoes – 10 pcs.,
• onions – 1-2 pcs.,
• cream – 250 ml,
• salt
• caraway.

Potatoes with mushrooms fried with sour cream can be served with the addition of various herbs. Clean the mushrooms, wash and cut into slices. Cut the bacon into strips. Heat part of the bacon in a pan, fry the onion in it. Add mushrooms and simmer until done. Boil potatoes, cut into cubes and fry with bacon so that a golden crust is obtained. Mix mushrooms with potatoes, salt to taste, add cumin and fry for a few more minutes. At the end of cooking, pour sour cream over the potatoes with mushrooms, then simmer for 10 minutes on the stove. When potatoes with mushrooms in a pan with sour cream are ready, pour over lemon juice and sprinkle with herbs. This recipe for fried potatoes with sour cream with mushrooms is more suitable for regular meals; this dish is not suitable for dieters.

Potatoes with mushrooms and sour cream in a frying pan

Potatoes with mushrooms and sour cream, cooked in a frying pan in the oven – this wonderful dish with aromatic herbs and garlic has a very tasty and satisfying combination, it can be served on its own or as a side dish. For baking, use sour cream and any of the available mushrooms. Sour cream can be diluted with water before use.

Ingredients:

•  1 kg of potatoes,
• mushrooms (0,5 kg),
• 1 large onion
• sour cream (500 ml),
• 1 teaspoon of marjoram and Provencal herbs,
• salt pepper,
• some flour.

Method of preparation:

We cut the peeled potatoes into small pieces. Cut the mushrooms and onions. For frying mushrooms, it is better to cut the onion into large half rings so that it does not sink to the bottom of the pan and does not burn ahead of time. Fry the mushrooms with onions in a pan in vegetable oil and add 2 tablespoons of flour, fry everything together. We spread on a deep baking sheet, previously greased with vegetable oil, potatoes with mushrooms and onions. Pour sour cream mixed with Provence herbs and marjoram, salt, pepper and put in the oven. We bake until the potatoes are ready on low heat, we insist the finished dish a little under the lid.

Ready! Looks great, smells appetizing, and tastes… try it, you won’t be disappointed!

Potatoes with mushrooms in a pot with sour cream

Variety in the everyday menu can be made using ceramic pots. Potato with mushrooms in a pot with sour cream is one of the simplest dishes that is prepared quickly and eaten instantly.

Ingredients:

• Potatoes 1 kg,
• champignons 600 gr.,
• onion (2 pcs.),
• carrots 1-2 pcs.,
• sour cream 300 gr.

Cooking method.

We cut the potatoes into cubes, separately fry the mushrooms with onions and carrots. We put everything in a separate container so that you can mix it. Salt, pepper to taste, mix and arrange in pots. Pour sour cream on top. Bake for 20 minutes until potatoes are done. Open the pots, pour sour cream again. Cover and let just stand in the hot oven. Some housewives like to make a lid from ordinary yeast dough. This must be done in advance, if you do not mind spending 30-40 minutes for this, until the dough approaches, then pinch off pieces of dough, form lids and cover the pots with them. It takes about an hour to prepare the dish.

Bon Appetit!

Chicken and potatoes with mushrooms in a slow cooker with sour cream

Products for cooking potatoes with mushrooms in a slow cooker with sour cream and chicken are the following ingredients:

• Chicken drumsticks: 10–12 pcs.
• Olive oil: 3 Art. l
• Red bell pepper: 3 pcs.
• Medium potatoes: 7-8 pcs.
• Canned champignons: 250-300 g.
• Garlic: 2 cloves.
• Onion: 1-2 pcs.
• Sour cream – 200 ml.
• Greens: 1-2 tbsp. l. (parsley, dill, green onion).
• Spices (ground black and red pepper, turmeric, curry).
• Water: ½–1 cup.
• Change: ½ h. l.

How to cook.

1. Rinse the chicken thighs and remove the skin from them.
2. Mix salt with turmeric and curry and sprinkle the shank with this mixture.
3. Finely chop the onion.
4. Sweet pepper cut into cubes.
5. Finely chop the garlic.
6. Wash canned mushrooms and cut them.
7. Cut the peeled potatoes into medium sized pieces.
8. Fry onion and pepper in olive oil in a separate pan for 5-7 minutes.
9. 2 minutes before the end of frying, add the garlic and mix the vegetables thoroughly.
10. Place vegetables in multi-pot.
11. Add chicken thighs, mix with vegetables.
12. Add potatoes and canned mushrooms.
13. Add some water and sour cream.
14. Simmer in the EXTINGUISH mode for 90 minutes.
15. 10 minutes before the end of the regime, add chopped greens – parsley and dill.
16. Sprinkle the finished dish with finely chopped green onions or serve it separately.
17. Separately, serve red pepper or a mixture of peppers.

Useful Tips

Vegetables can be sautéed in the multi-pot using the BAKE or FRY function.

Potatoes stewed with mushrooms in sour cream

The ingredients for stewed potatoes with mushrooms in sour cream are as follows:

• 1 glass of water;
• 4 st. spoons of olive oil;
• 2 Art. spoons of butter;
• 1 tsp salt;
• 1 kg of frozen mushrooms;
• 1 / 4 tsp. Ground black pepper;
• 1 medium carrots;
• 1 head onion;
• 1 Art. a spoonful of parsley;
• 5 tbsp. spoons of sour cream;
• 6 medium-sized potatoes;
• 1/2 st. tablespoons dry basil

Preparation:

1. Peel potatoes and cut into slices. Put in a separate container, add salt, pepper, dry basil and mix thoroughly.
2. Grate carrots on a coarse grater. Peel the onion and cut into cubes. Honey mushrooms use without defrosting.
3. Pour olive oil into the bottom of the pressure cooker, spread in layers. The first layer is half a potato, then lay the carrots, onions, mushrooms in layers, put the potatoes on top again. Add butter.
4. Mix water with sour cream with a whisk or fork.
5. Pour the vegetables with the resulting mixture, cook in the “High pressure” mode for 15 minutes.
6. 6. Sprinkle with parsley (finely chopped) before serving.