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Many housewives claim that potatoes with mushrooms in a cauldron are much tastier than in a saucepan. Thanks to the thick walls of this dish, the ingredients can languish in their own juice for a long time, and the most interesting thing is that the taste of all the ingredients will remain unchanged. Potatoes fried with mushrooms in a cauldron will never burn, and the dish will definitely turn out to be very tasty and fragrant.
Recipes for fried potatoes with mushrooms in a cauldron
Mushrooms with potatoes in a cauldron
Ingredients:
- Champignons – 600 g,
- potatoes – 500 g,
- onions – 300 g,
- vegetable oil – 80 ml,
- soy milk – 100 ml,
- vegetable broth – 100 ml,
- marjoram, basil, paprika,
- salt and pepper to taste.
Method of preparation:
To cook potatoes with mushrooms in a cauldron, the champignons are washed, cut into four pieces, sprinkled with pepper and salt, left for 10–20 minutes, then fried using half the oil, with washed, peeled and finely chopped onions for 5–7 minutes.
Potatoes are peeled, washed, cut into cubes and fried in the remaining oil until half cooked. Then potatoes and mushrooms are laid out in layers in a cauldron, sprinkling each layer with spices, soy milk is added, vegetable broth is poured in so that it barely covers the potatoes and mushrooms, and stew for 40–50 minutes. 10 minutes before readiness, sprinkle the dish with the remaining herbs.
Stewed potatoes with champignons and green peas
Ingredients:
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- Champignons – 250 g,
- green peas – 100 g
- , potatoes – 200 g,
- onions – 150 g,
- vegetable oil – 50 ml,
- dill, parsley and cilantro – 1 bunch each,
- salt and ground red pepper to taste.
Method of preparation:
Mushrooms are washed, cleaned, finely chopped, put in a cauldron, pour 700 ml of water and stew for 20 minutes. Then add peeled, washed and finely chopped onion, vegetable oil, sprinkle with salt and pepper and simmer for another 15 minutes.
The potatoes are washed, boiled in their skins, then peeled, cut into cubes and placed in a cauldron. Add green peas, washed and finely chopped greens and stew for another 7 minutes. Potatoes with mushrooms in a cauldron according to this recipe are delicious.
Fried potatoes with mushrooms and bacon in a cauldron
Ingredients:
- potatoes – 800 g
- mushrooms – 300 g
- onion – 2 pc.
- eggs – 3 pcs.
- bacon – 80 g
- salt, pepper, cumin – to taste
- green onions – to taste
Peel potatoes and cut into circles. Mushrooms cut into slices, onions into slices, bacon into thin slices. Lightly beat the eggs, salt, pepper and season with ground chili and cumin.
Put the bacon slices in a cauldron and fry until crispy, put them on a plate. Fry mushrooms in bacon fat and also put on a plate. Add vegetable oil to the cauldron and fry the potatoes until almost cooked, add salt. Add onion and fry for 5 more minutes. Add mushrooms and bacon, stir.
Distribute the egg mixture evenly on top, put the cauldron on a small fire for 5-7 minutes, without stirring. Sprinkle cooked potatoes with green onions. This cooking of potatoes is well suited for lunch in nature.
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How to cook stewed potatoes with mushrooms in a cauldron
Potato stew with mushrooms
Ingredients for cooking stewed potatoes with mushrooms:
- potatoes – 1-2 kg
- mushrooms (for example, fresh champignons) – 300-400 g
- onions – 1-2 pcs.
- carrots – 1-2 pcs.
- garlic (optional) – 2-3 cloves
- vegetable oil – for frying
- bay leaf, salt, peppercorns, spices – to taste
Recipe for stewed potatoes with mushrooms:
Peel potatoes, rinse with water and cut into small pieces. Put the potatoes in a cauldron, pour cold water so that the potatoes are almost completely covered, and put on fire.
Meanwhile, rinse the mushrooms thoroughly with water, dry and cut into small pieces.
Peel the carrots, wash and grate on a coarse grater. Peel the onion, wash and cut into small cubes.
Heat up a frying pan with vegetable oil. Fry the onion first until soft, then add the carrots, mix and continue to fry over medium heat. At the end, add the mushrooms and fry until the liquid has evaporated. Salt and pepper.
When the potatoes boil, add the bay leaf and allspice to it. If desired, you can also add peeled and washed garlic, passed through a press, to the cauldron. When the potatoes begin to become soft, add mushrooms fried with onions and carrots to it in a cauldron, mix, add salt and spices to taste. If needed, add a little more water. Cover the cauldron with a lid and simmer over low heat until tender, stirring occasionally. Potato stewed with mushrooms in a cauldron is ready!
Mushrooms with potatoes
Ingredients:
- Mushrooms (porcini, boletus, boletus) – 200 g,
- potatoes – 150 g,
- onions – 150 g,
- vegetable oil – 40 ml,
- salt and pepper to taste.
Method of preparation:
Mushrooms are washed, cut in half and fried in a cauldron in hot oil until half cooked. Washed, peeled and sliced potatoes, peeled, washed and finely chopped onions are added to the cauldron, sprinkled with salt and pepper and stewed for 30 minutes.
Stewed potatoes with mushrooms
For the potato stew recipe we need:
- potatoes – 1.2 kg;
- champignon mushrooms – 570 gr;
- onion;
- salt pepper;
- water – 0.25 ml;
- parsley dill;
- butter – 2 tablespoons
Recipe for stewed potatoes with mushrooms:
Wash the mushrooms thoroughly (rinse with boiling water and then wash thoroughly under running water) and cut them into small pieces. Moreover, the smaller they are, the less time it will take to cook them.
Peel the onion from the husk, wash it and chop it.
Melt the butter in a cauldron (just a large saucepan will do). Fry a little chopped onion here. Do not sauté, namely, lightly fry before laying the mushrooms.
Add mushrooms and sauté for ten minutes. (This is for champignons. With frozen mushrooms or already boiled, 3-5 minutes are enough)
Peel potatoes, wash them and cut into small cubes.
Add chopped potatoes to mushrooms. Mix.
Pepper, salt and mix.
Add water. Bring to a boil (the amount of water – the level of potatoes, approximately).
To stew potatoes with mushrooms in a cauldron over low heat, it will take 25 – 30 minutes. Wash and chop parsley and dill.
Add chopped herbs to the pot. Simmer for 5 minutes.
Stewed potatoes with mushrooms is ready. Serve hot.
By this time, the main course is usually ready. If not, it doesn’t matter, the stewed potatoes in the cauldron will remain hot for a long time. By the way, it will be even tastier.
When serving potatoes with mushrooms, you can decorate the dish with herbs and add sour cream, or limit yourself to what goes with a meat dish.
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Recipe for potatoes stewed with meat and mushrooms in a cauldron
For preparation it is necessary:
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- Half bucket of mushrooms
- 800 grams of neck chop
- 8 potatoes
- 3 carrots
- 3-4 bulbs;
- 5 garlic cloves
- vegetable oil;
- salt and pepper
- greenery
First of all, clean the mushrooms and cook for about 5 minutes. While the water boils and the mushrooms are ready, we prepare the vegetables and meat. Onions cut into quarter rings, carrots into half rings,
potatoes – cut into cubes. We cut the meat into small pieces. Drain water from mushrooms. Transfer to a separate bowl. We will add them to the dish a little later.
Next, let’s fry the potatoes. Heat up the oil and fry until half cooked. Potatoes may or may not be fried. Transfer to a separate bowl.
Next, put the onions and carrots in a cauldron and fry until half cooked. Separately, fry the meat – the same as all frying – until half cooked.
Add the roast to the meat, salt, pepper, squeeze the garlic.
Fill everything with water to the top of the meat. Cover with a lid and simmer for about 20 minutes.
Then we spread the potatoes and mushrooms in a cauldron on top of the meat with frying. Stir, add about 2 cups of water (per eye) and cover with a lid and simmer until tender, about 30 minutes. At the end of cooking potatoes with meat and mushrooms in a cauldron, the dish should be stirred from time to time.